Peanut butter: Difference between revisions

Peanut butter,
smooth style, without salt
Nutritional value per 100 g (3.5 oz)
Energy	2,462 kJ (588 kcal)
Carbohydrates	20 g
Starch	4.8 g
Sugars	9.2 g
Dietary fiber	6 g
Fat	50 g
Protein	25 g
Vitamins	Quantity %DV†
Thiamine (B1)	9% 0.11 mg
Riboflavin (B2)	8% 0.11 mg
Niacin (B3)	83% 13.2 mg
Pantothenic acid (B5)	22% 1.1 mg
Vitamin B6	32% 0.55 mg
Folate (B9)	9% 35 μg
Vitamin E	39% 5.9 mg
Minerals	Quantity %DV†
Calcium	4% 54 mg
Iron	12% 2.2 mg
Magnesium	43% 179 mg
Manganese	65% 1.5 mg
Phosphorus	27% 335 mg
Potassium	22% 649 mg
Sodium	0% 0 mg
Zinc	25% 2.7 mg
Other constituents	Quantity
Water	1.8 g
Alcohol (ethanol)	0 g
Caffeine	0 mg
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Peanut butter
	"Smooth" peanut butter in a jar
Type	Spread
Main ingredients	Peanuts
	Cookbook: Peanut butter; Media: Peanut butter;

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Peanut butter, popular in many countries, is a food paste made primarily from ground dry roasted peanuts. The United States^[1] is a leading exporter of peanut butter and consumes $800 million worth annually.^[2] Nuts are also prepared comparably as nut butters.

Introduction

Peanut butter is a traditional household item in which many families grew up with as a staple food in their diet. Many consume peanut butter for its flavor and texture, but some prefer peanuts on their own as a dietary choice. In the United States of America, peanut butter must be at least 90% peanuts or else it is deemed as peanut spread.^[3] In Canada however, there is no regulation regarding the percentage of peanuts allowed to be called peanut butter.^[4] In 2002, it was estimated that the average American child ate 1,500 peanut butter and jelly sandwiches before their high school graduation.^[5] From the original peanut butter, there are now a wide variety of flavors and products available for purchase. Some of these include: natural, chocolate, crunchy, smooth, unsweetened, whipped, extra creamy, light and addition of honey.^[6] Peanut butter’s usage is seen mostly in candies, sandwiches, snacks, cookies in the form of peanut butter coatings (cost approximately one-third as much as chocolate coatings), and cake fillings.^[7] Kraft peanut butter and Adam’s 100% Natural Creamy Unsalted Peanut Butter are prime examples of commercial and natural peanut butter products that are commonly purchased on a daily basis.

History

File:Skippynatural.jpg

Skippy Peanut Butter

The creation of peanut butter dates back to the 15th century when the Aztecs used to mash roasted peanuts into a paste, the first known case of what we call peanut butter today.^[8] However, there are many influential people in the making of the modern peanut butter that has been a tradition in western cultures for over a hundred years. In 1884, Marcellus Gilmore Edson of Canada invented peanut paste by crushing roasted peanuts together using two hot surfaces.^[9] Eleven years later (1895), cereal pioneer Dr. John Harvey Kellogg invented a version of peanut butter, where he was able to process raw peanuts creating the spread.^[5] Peanut butter however was first introduced at the St. Louis World’s fair in 1904. Twenty seven years later (1931), chemist Joseph Rosefield prevented peanut butter’s nature to separate by the addition of hydrogenated vegetable oil in which he named product ‘Skippy.’^[5] Despite the given history of the product, the official title of peanut butter inventor was given to George Washington Carver. Even though he did not create peanut butter, he did suggest over 300 uses for peanuts. During the first two world wars, peanut butter had become a source of healthy and delicious protein, but nowadays, peanut butter has a multitude of different uses in hundreds of different recipes; becoming an influential food source in many households.

Peanut butter dates back to the Aztecs and the Incas.^[10]^[11]^[12]

Marcellus Gilmore Edson (February 7, 1849 – March 6, 1940) of Montreal, Quebec was the first to patent peanut butter, in 1884. Peanut flour already existed. His cooled product had "a consistency like that of butter, lard, or ointment" according to his patent application. He included the mixing of sugar into the paste so as to harden its consistency.

Edson, a chemist (pharmacist), developed the idea of peanut paste as a delicious and nutritious staple for people who could hardly chew on solid food, a not uncommon state back in those days. Peanut paste was initially sold for six cents per pound.^[13]

Edson was issued United States patent #306727^[14] in 1884. The patent describes a process of milling roasted peanuts until the peanuts reached "a fluid or semi-fluid state".

John Harvey Kellogg was issued a patent for a "Process of Producing Alimentary Products" in 1898^[15] and used peanuts, although he boiled the peanuts rather than roasting them. Kellogg served peanut butter to the patients at his Battle Creek Sanitarium.^[16] Other makers of modern peanut butter include George Bayle, a snack-food maker in St. Louis, Missouri, who was making peanut butter with roasted peanuts as early as 1894, and George Washington Carver, who is often mistakenly credited as the inventor due to his extensive work in cultivating peanut crops and disseminating recipes.

Early peanut-butter-making machines were developed by Joseph Lambert, who had worked at John Harvey Kellogg's Battle Creek Sanitarium, and Ambrose Straub.^[17]

January 24 is National Peanut Butter Day in the United States.^[18]

Harvesting

In order for peanut butter to be made, the peanuts must first be harvested from the plant that they grow on, which is a green bush-like plant that produces yellow flowers.^[19] The flowers on the peanut plant would wilt over until they are on top of the soil and the flowers would bore into the ground, thus starting the maturation process underground.^[19] The peanut plants are typically seeded in the springtime (April-May) and harvested in late summer to the beginning of fall (late August to early October).^[19] They are harvested by mechanical pickers and then transported to processing plants to be shelled and dried.^[19]

Processing

Heating Process

Before peanut butter can be made, the peanuts need to be shelled and all of the leaves, vines, and pods must be removed before processing.^[19] The peanuts would be placed in between a set of rollers that are specific to the size of the peanut in order to crack the shells.^[19] Once the shells are cracked off, they would be shaken and dried in order to get rid of excess material such as dirt and rocks.^[19] Once the peanuts are isolated from the excess material, a machine called a size grader separates the peanuts into different troughs depending on the size and quality of the peanut.^[19] After the initial processing is done, they are taken into trucks and delivered to manufacturers organized by their size.^[19] In order to maintain the quality of the peanuts, they must be refrigerated if the product is out for more than 60 days.^[19] Manufacturers would dry roast the peanuts once they are received by one of two methods: batch or continuous.^[19] The batch process takes place by distributing 400 pounds of peanuts in a rotating oven and heating them to about 425°C.^[19] The continuous method is done by heating the peanuts to 160°C for 40-60 minutes until they are roasted evenly.^[19] The reason there are two methods is because some manufacturers believe that the continuous method is more efficient and less labor intensive, while others believe the batch method is better able to cater to different levels of moisture in the peanuts.^[19]

Blanching the Peanuts

After the heating process, the peanuts are removed and cooled as soon as possible in order to ensure that all of the peanuts are cooked at similar conditions and time. Immediately they are placed in a large metal cylinder where cool air is blown onto the peanuts by a suction fan.^[19] The next step is to remove the skins of the peanuts by two different types of blanching; water and heat. Heat blanching is where the peanuts are exposed to 137°C for a minimum of 20 minutes in order to crack the skins.^[19] After they are cooled, they are put into a continuous stream with brushes and rubber belts through a blancher to remove the skins off of the peanuts.^[19] Water blanching is where the peanut is placed into a trough full of water and then are rolled onto tiny blades that cut the skins off from the peanut.^[19] After this process takes place, they are given a scalding hot water bath while on a conveyor belt, and then placed on a special pad that removes the skins completely.^[19] The peanuts are then dried by air with a temperature of 50°C for at least 6 hours.^[19] After blanching, they are inspected and the damaged or burnt peanuts are removed, ensuring all of the peanuts have good quality and appearance.^[19]

Grinding

The next process the peanuts would undergo is grinding. The grinding mill is used to break down the peanuts into 2 stages. The first stage would produce a medium grind, whereas the second stage would produce a finer, butter-like grind which uses fast paced blades, using cutting and shearing actions on the peanuts.^[19]

For smooth commercial peanut butter made by Kraft for example, the addition of salt, hydrogenated oil stabilizer and dextrose are fed into the grinder simultaneously with the peanuts, along with other ingredients. Natural peanut butters, such as Adams 100% Natural Peanut Butter on the other hand, would not have any other ingredients added to it besides the peanuts. The grinder is kept at a constant pressure in order to prevent air bubbles. The stabilized peanut butter is then cooled in a rotating refrigerated cylinder until it is to be packaged.^[19]

Ingredients

Ingredients added to peanut butter may vary depending on what flavour is desired (e.g. chocolate, honey) and how the manufacturer wants to maintain nutritional quality, stability, and attractiveness. For natural peanut butters, no stabilizers or emulsifiers are added as peanuts are the only ingredients listed to create the product. For commercial peanut butters, such as Kraft, peanuts, corn maltodextrin, sugar, soybean oil, salt, hydrogenated vegetable oil (cottonseed and grapeseed oil), monoglycerides and diglycerides are added to the product. Here, corn maltodextrin was used as a thickening agent (stabilizer) while monoglycerides and diglycerides were used as emulsifiers for emulsion (mixture of two phases which are not naturally soluble or miscible).^[20] Oils are usually added for its ability to work well alongside other fats; promoting a better flavor. The additional ingredients added to common commercial peanut butters are frequently used as flavor enhancers to the product.

Packaging/Preservation Methods

There are a few different methods on how peanut butter can be packaged. If a facility had liquid nitrogen available, it was sometimes added into the peanut butter jars where the liquid would eventually evaporate; removing oxygen in the process.^[21] The most common method however is the automatic packaging into glass or plastic jars to be then capped and labeled.^[22] To prevent oxidation, vacuum packaging is the most frequently used method in junction to the automatic packaging^[22] as it is relatively inexpensive in comparison to the use of liquid nitrogen.

Storage

Storage can have a tremendous impact on the quality of the peanut butter. Normally, natural peanut butters are stored at room temperature but after opening, refrigeration is needed to reduce separation. Commercial peanut butters, such as Kraft, can be kept at room temperature before and after opening of the product.

Separation

Commonly what occurs during storage is separation. A layer of liquefied oil from the peanut butter tends to form on the top of the product.^[23] In order to maintain a uniform mixture as much as possible, the addition of an emulsifier (e.g. monoglycerides and edible lipids) would assist in doing so.^[23] The emulsifier would create a crystalline structure so when the peanut butter is cooled, the structure would entrap the available oil, resulting in the prevention of separation from the ground peanut particles.^[23]

Storage Temperature

In addition to separation, the storage temperature is also critical, especially for natural peanut butter. From past experiments, natural peanut butter displayed stability and a relatively low microbial count during storage.^[24] It was seen at 10°C, a natural peanut butter exhibited a similar texture to commercial products up until the 8th week as well as without huge losses in oxidative stability until the 12th week.^[24] At higher storage temperatures however, such as 25°C and 35°C, the oxidative stability was shortened rapidly to only 4 weeks of storage.^[24] Similar results of most natural peanut butter should follow suit as what was found in the fore mentioned experiment.

Variations in Products

There are a multitude of different types of peanut butter on the market that can be separated into two distinct categories; commercial peanut butter and natural peanut butter. The type of peanut butter that is chosen to be consumed would differ in: the ingredients added (as mentioned before), texture (e.g. creamy, crunchy, and chunky textures), oiliness, storage, spread ability, and to a lesser extent, flavor.^[24] Natural peanut butters only consist of peanuts, and thus oil separation from the peanuts is likely to occur, causing the less dense oil to rise to the top of the peanut mixture. Natural peanut butter must therefore be manually stirred once opened, and stored at temperatures of at least 10°C. On the other hand, commercial peanut butter is a homogenized mixture and has partially or fully hydrogenated oil added to it to prevent oil separation from occurring; therefore can be stored at room temperature. Because of the absence of partially or fully hydrogenated oil in natural peanut butter, the product would be less smooth and more difficult to spread.^[25] Flavors may also differ between the two peanut butter types as commercial butters tend to have the addition of salt and sugar. Despite the differences between the types of peanut butter, whether commercially based or naturally based, the macronutrient content per serving remains remarkably similar.^[25]

Nutritional Benefits & Risks

Possible Nutritional Benefits

Depending on how much one consumes peanut butter, the product can present positive but also negative dietary impacts on the human health. It has been shown that peanut butter, nuts, and vegetable fat consumption can lead to a risk reduction of benign breast disease.^[26] There was a study from the Washington University School of Medicine that displayed girls between 9 to 15 years of age who consumed peanut butter and nuts frequently were 39% less likely to have benign breast disease by the age of 30.^[26]

In addition to benign breast disease, the consumption of peanut butter and nuts has the potential to lower the risk of type 2 diabetes in women.^[27] Having peanut butter and other nut products in the diet can also lower caloric intake and be used as a possible replacement to meat and refined grain products.^[27]

In a Harvard study, it has been highlighted that having small daily servings of peanuts and peanut butter would help lower the risk of coronary heart disease, obesity, gallbladder disease, and again, type 2 diabetes.^[28]

Salmonella Risk

A potential issue regarding peanut butter however is Salmonella. Even though thermal processing is usually applied to these types of products with the expectation of the elimination of Salmonella, contamination through repacking and as an ingredient for other foods may still occur after the production of the food.^[29] The reason for the possible survival of Salmonella is the food products may not be exposed to conditions sufficient enough to destroy pathogens at the moment of consumption.^[29] Cross-contamination is also a tremendous concern regarding peanut butter as well as nearly all other food products.^[29]

In baking for example, survival of Salmonella in peanut butter cookies continuously decreased by increasing temperature based on a log scale.^[30] In terms of numerical values, baking the cookies for 10 minutes resulted in a minimum reduction of Salmonella of 4.8 log.^[30] Cookies baked within 13 and 14 minutes displayed a reduction between 5.2 to 6.2 log while ones baked for 15 minutes had no detectable Salmonella present.^[30] Proper baking of peanut butter cookies and other baked goods is essential in reducing Salmonella as much as possible.^[30]

Allergy Concerns

Peanuts are a major allergy concern as they are considered one of the ten priority food allergens.^[31] Experiencing an allergic reaction may result in: red and itchy skin, swelling, trouble breathing, speaking or swallowing, paleness, cramps and many more.^[31] It is also uncommon for affected children to outgrow their peanut allergies as it has been found only about 20% do so.^[3]

Experiments however have shown promise in reducing the allergen. The addition of phenolic compounds (a mixture of soluble and insoluble complexes with proteins) was seen to be able to extract most of the peanut allergen known as Ara h 1 and Ara h 2.^[32] This was done in the means of a reduction of IgE (an antibody that is responsible for activating allergic reactions) binding by the phenolic compounds.^[32] Peanuts and its other derivatives (like peanut butter) still remains a popular allergy in children unfortunately.

Health

Nutritional profile

Peanut butter is an excellent source (> 19% of the Daily Value, DV) of protein, dietary fiber, vitamin E, pantothenic acid, niacin and vitamin B6 (table, USDA National Nutrient Database).^[35]^[36] Also high in content are the dietary minerals manganese, magnesium, phosphorus, zinc and copper (table).^[35]^[36] Peanut butter is a good source (10–19% DV) of thiamin, iron and potassium (table).^[35]^[36]

Both crunchy/chunky and smooth peanut butter are sources of saturated (primarily palmitic acid) and unsaturated fats (primarily oleic and linoleic acids).^[36]

Peanut allergy

For people with a peanut allergy, an estimated 4–6% of the population, peanut butter can cause a variety of possible allergic reactions.^[37] This potential effect has led to banning peanut butter, among other common foods, in some schools.^[38]^[39]

Other uses

Peanut butter cookies, a popular type of cookie made from peanut butter and other ingredients.

Peanut butter is included as an ingredient in many recipes, especially cookies and candies. Its flavor combines well with other flavors, such as chocolate, oatmeal, cheese, cured meats, savory sauces, and various types of breads and crackers.

Peanut butter is combined with jelly in the American peanut butter and jelly sandwich.

A flavorful, appealing snack for children is called "Ants on a Log"; a celery stick is the "log", and raisins arranged in a row along a base of peanut butter are the "ants".^[40]

Plumpy'nut is a peanut butter-based food used to fight malnutrition in famine stricken countries. A single pack contains 500 calories, can be stored unrefrigerated for 2 years, and requires no cooking or preparation.^[41]

By placing a medium amount of peanut butter inside the opening of a hollow sturdy chew toy, it is easy to create a toy that will keep a dog occupied trying to extract the peanut butter.^[42]

A common, simple outdoor bird feeder can be made by coating a pine cone once with peanut butter, then again with birdseed.^[43]

Other names

A slang term for peanut butter in World War II was "monkey butter".^[44]

In the Netherlands peanut butter is called pindakaas (peanut cheese) rather than pindaboter (peanut butter) because the word butter is only supposed to be used with products that contain actual butter.

In the US, "peanut butter" must contain at least 90% peanuts, otherwise it is called "peanut spread".^[45]

Conclusion

Peanut butter has been around for thousands of years, known for its versatility in various recipes regarding its flavor and contribution towards nutritional value to the diet of its consumers. Popularity of the product sky rocketed as a snack item with 94% of Canadians having it in their household in 2015.^[46] Although commercial peanut butter products contributes similar nutritional benefits to that of natural peanut butters, it can also be poor to one’s health if consumed in excess from the added sugar and food additives. With natural peanut butter having its sole ingredient being only peanuts, one is able to obtain full nutritional value without the fear of added ingredients that could be harmful. Consumers’ preference tends to be commercial peanut butter for its better flavor, texture, and low maintenance rather than natural peanut butter as it must be refrigerated, stirred before consumption and is less sweet. Canada has contributed to the development of the peanut butter known today and has become a traditional food in Western cultures around the world.

References

^ "U.S. Exports of (NAICS 311911) Roasted Nuts & Peanut Butter With All Countries]". US Census Bureau. 2012.
^ Chakravorty, Rup. "Breeding a better peanut butter". American Society of Agronomy. Retrieved October 15, 2015.
^ ^a ^b Husain, Zain; Schwartz, Robert A. "Peanut allergy: An increasingly common life-threatening disorder". Journal of the American Academy of Dermatology. 66 (1): 136–143. doi:10.1016/j.jaad.2011.02.031.
^ Canada, Peanut Bureau of. "Think peanut butter is mostly peanuts? Think again". www.peanutbureau.ca. Retrieved March 23, 2016.
^ ^a ^b ^c Suddath, C. (2009). A Brief History of Peanut Butter. New York: Time, Inc.
^ "Peanut Butter". kraftcanada.com. Retrieved March 23, 2016.
^ Dhamsaniya, Navnitkumar K.; Patel, Naginbhai C.; Dabhi, Mukesh N. (April 12, 2011). "Selection of groundnut variety for making a good quality peanut butter". Journal of Food Science and Technology. 49 (1): 115–118. doi:10.1007/s13197-011-0361-9. ISSN 0022-1155. PMC 3550876. PMID 23572834.
^ "Daily peanut and peanut butter consumption reduces risk of gallstones". Nutrition & Food Science. 34 (6). December 1, 2004. doi:10.1108/nfs.2004.01734fab.012. ISSN 0034-6659.
^ "Who Really Invented Peanut Butter?". The Huffington Post. Retrieved March 23, 2016.
^ The History of Peanut Butter. Huffington Post. January 23, 2012.
^ The CRB Commodity Yearbook 2007 - Page 192
^ Christopher Cumo. Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present. ABC-CLIO. p. 284. {{cite book}}: Cite has empty unknown parameter: |1= (help)
^ http://peanutbutterlovers.com/pb-lovers/pb101/history/
^ "US Patent #306727".
^ "US Patent #604493".
^ Bellis, Mary. "The History of Peanut Butter". about.com. Retrieved August 30, 2012.
^ Innovate St. Louis (August 25, 2011). "Innovation in St. Louis History – Innovate St. Louis". Innovatestl.org. Retrieved December 18, 2011.
^ "American Holidays – United States National Holidays". Statesymbolsusa.org. Retrieved December 18, 2011.
^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v ^w "How peanut butter is made - material, ingredients of, manufacture, making, used, processing, parts". www.madehow.com. Retrieved March 23, 2016.
^ Nall, Rachel. "Why Use Maltodextrin in Food?". LIVESTRONG.COM. Retrieved March 23, 2016.
^ Principles and Applications of Modified Atmosphere Packaging of Foods - Springer. doi:10.1007/978-1-4615-2137-2.
^ ^a ^b TheFBIfiles man (March 10, 2013), How it's made - Peanut butter, retrieved March 23, 2016
^ ^a ^b ^c "US Patent for Peanut butter with an organic stabilizer and method for manufacture thereof Patent (Patent # 8,697,173 issued April 15, 2014) - Justia Patents Search". patents.justia.com. Retrieved March 23, 2016.
^ ^a ^b ^c ^d Rozalli, N. H. Mohd; Chin, N. L.; Yusof, Y. A.; Mahyudin, N. (September 11, 2015). "Quality changes of stabilizer-free natural peanut butter during storage". Journal of Food Science and Technology. 53 (1): 694–702. doi:10.1007/s13197-015-2006-x. ISSN 0022-1155. PMC 4711438. PMID 26787989.
^ ^a ^b "The Peanut Institute - Peanut Oil". www.peanut-institute.org. Retrieved March 23, 2016.
^ ^a ^b Printz, Carrie (July 1, 2014). "Girls who eat peanut butter may improve their breast health". Cancer. 120 (13): 1913–1913. doi:10.1002/cncr.28839. ISSN 1097-0142.
^ ^a ^b Jiang R; Manson JE; Stampfer MJ; Liu S; Willett WC; Hu FB (November 27, 2002). "NUt and peanut butter consumption and risk of type 2 diabetes in women". JAMA. 288 (20): 2554–2560. doi:10.1001/jama.288.20.2554. ISSN 0098-7484.
^ "Daily peanut and peanut butter consumption reduces risk of gallstones". Nutrition & Food Science. 34 (6). December 1, 2004. doi:10.1108/nfs.2004.01734fab.012. ISSN 0034-6659.
^ ^a ^b ^c Burnett, S.l.; Gehm, E.r.; Weissinger, W.r.; Beuchat, L.r. (September 1, 2000). "Survival of Salmonella in peanut butter and peanut butter spread". Journal of Applied Microbiology. 89 (3): 472–477. doi:10.1046/j.1365-2672.2000.01138.x. ISSN 1365-2672.
^ ^a ^b ^c ^d Lathrop, Amanda A.; Taylor, Tiffany; Schnepf, James (April 1, 2014). "Survival of Salmonella during Baking of Peanut Butter Cookies". Journal of Food Protection. 77 (4): 635–639. doi:10.4315/0362-028X.JFP-13-408.
^ ^a ^b Division, Government of Canada, Health Canada, Health Products and Food Branch, Food Directorate, Bureau of Chemical Safety, Food Research. "Peanuts: One of the ten priority food allergens [Health Canada, 2012]". www.hc-sc.gc.ca. Retrieved March 23, 2016.{{cite web}}: CS1 maint: multiple names: authors list (link)
^ ^a ^b Chung, Si-Yin; Champagne, Elaine T. (August 15, 2009). "Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds". Food Chemistry. 115 (4): 1345–1349. doi:10.1016/j.foodchem.2009.01.052.
^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on March 27, 2024. Retrieved March 28, 2024.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on May 9, 2024. Retrieved June 21, 2024.
^ ^a ^b ^c "Basic Report: 16167, USDA Commodity, Peanut Butter, smooth per 100 g". US Department of Agriculture, National Nutrient Database, version SR-27. 2014. Retrieved May 3, 2015.
^ ^a ^b ^c ^d "Nutrition facts for peanut butter, smooth style, without salt per 100 g". Conde Nast for USDA National Nutrient Database, version SR-21. 2014. Retrieved May 3, 2015.
^ "Food allergies in schools". Centers for Disease Control, US Department of Health and Human Services. 2015. Retrieved May 3, 2015.
^ James Barron (September 27, 1998). "Dear Mr. Carver. This Is a Cease and Desist Order". New York Times.
^ Labi S (January 31, 2010). "Schools' banned food list has gone nuts". The Daily Telegraph, Sydney, Australia. Retrieved May 3, 2015.
^ "Kids' Recipe: Ants on a Log". Fit.webmd.com. April 24, 2012. Retrieved October 19, 2013.
^ Michael Wines (August 8, 2005). "Hope for Hungry Children, Arriving in a Foil Packet". The New York Times.
^ "KONG and Other Food Puzzle Toys for Dogs: Usage and Recipes". Pets.webmd.com. Retrieved October 19, 2013.
^ "Pine Cone Bird Feeder". Wisconsin State Environmental Education for Kids!.
^ Jacobs, Jay (1995). The Eaten Word: The Language of Food, the Food in Our Language. Carol Publishing Corporation. ISBN 1-55972-285-1.
^ Blitz, Matthew (October 14, 2015). "Why Midcentury Lawyers Spent 12 Years Arguing About Peanut Butter". Atlast Obscura. Retrieved October 15, 2015.
^ Canada, Peanut Bureau of. "A Canadian history of peanut butter". www.peanutbureau.ca. Retrieved March 23, 2016.

External links

The National Peanut Board
US Code of Federal Regulations, Peanut butter; part 164.150; last amended 24 March 1998
The USDA's Commercial Item Description for peanut butter and peanut spread (PDF) (Last accessed September 3, 2008)
How Products are Made: Volume 1: Peanut Butter (Last accessed October 16, 2009)

[1] "U.S. Exports of (NAICS 311911) Roasted Nuts & Peanut Butter With All Countries]". US Census Bureau. 2012.

[2] Chakravorty, Rup. "Breeding a better peanut butter". American Society of Agronomy. Retrieved October 15, 2015.

[:12-3] Husain, Zain; Schwartz, Robert A. "Peanut allergy: An increasingly common life-threatening disorder". Journal of the American Academy of Dermatology. 66 (1): 136–143. doi:10.1016/j.jaad.2011.02.031.

[4] Canada, Peanut Bureau of. "Think peanut butter is mostly peanuts? Think again". www.peanutbureau.ca. Retrieved March 23, 2016.

[:0-5] Suddath, C. (2009). A Brief History of Peanut Butter. New York: Time, Inc.

[6] "Peanut Butter". kraftcanada.com. Retrieved March 23, 2016.

[7] Dhamsaniya, Navnitkumar K.; Patel, Naginbhai C.; Dabhi, Mukesh N. (April 12, 2011). "Selection of groundnut variety for making a good quality peanut butter". Journal of Food Science and Technology. 49 (1): 115–118. doi:10.1007/s13197-011-0361-9. ISSN 0022-1155. PMC 3550876. PMID 23572834.

[8] "Daily peanut and peanut butter consumption reduces risk of gallstones". Nutrition & Food Science. 34 (6). December 1, 2004. doi:10.1108/nfs.2004.01734fab.012. ISSN 0034-6659.

[9] "Who Really Invented Peanut Butter?". The Huffington Post. Retrieved March 23, 2016.

[10] The History of Peanut Butter. Huffington Post. January 23, 2012.

[11] The CRB Commodity Yearbook 2007 - Page 192

[12] Christopher Cumo. Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present. ABC-CLIO. p. 284. {{cite book}}: Cite has empty unknown parameter: |1= (help)

[13] ttp://peanutbutterlovers.com/pb-lovers/pb101/history/

[14] "US Patent #306727".

[15] "US Patent #604493".

[16] Bellis, Mary. "The History of Peanut Butter". about.com. Retrieved August 30, 2012.

[17] Innovate St. Louis (August 25, 2011). "Innovation in St. Louis History – Innovate St. Louis". Innovatestl.org. Retrieved December 18, 2011.

[18] "American Holidays – United States National Holidays". Statesymbolsusa.org. Retrieved December 18, 2011.

[:1-19] ^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v ^w "How peanut butter is made - material, ingredients of, manufacture, making, used, processing, parts". www.madehow.com. Retrieved March 23, 2016.

[20] Nall, Rachel. "Why Use Maltodextrin in Food?". LIVESTRONG.COM. Retrieved March 23, 2016.

[21] Principles and Applications of Modified Atmosphere Packaging of Foods - Springer. doi:10.1007/978-1-4615-2137-2.

[:2-22] TheFBIfiles man (March 10, 2013), How it's made - Peanut butter, retrieved March 23, 2016

[:3-23] "US Patent for Peanut butter with an organic stabilizer and method for manufacture thereof Patent (Patent # 8,697,173 issued April 15, 2014) - Justia Patents Search". patents.justia.com. Retrieved March 23, 2016.

[:4-24] Rozalli, N. H. Mohd; Chin, N. L.; Yusof, Y. A.; Mahyudin, N. (September 11, 2015). "Quality changes of stabilizer-free natural peanut butter during storage". Journal of Food Science and Technology. 53 (1): 694–702. doi:10.1007/s13197-015-2006-x. ISSN 0022-1155. PMC 4711438. PMID 26787989.

[:9-25] "The Peanut Institute - Peanut Oil". www.peanut-institute.org. Retrieved March 23, 2016.

[:5-26] Printz, Carrie (July 1, 2014). "Girls who eat peanut butter may improve their breast health". Cancer. 120 (13): 1913–1913. doi:10.1002/cncr.28839. ISSN 1097-0142.

[:6-27] Jiang R; Manson JE; Stampfer MJ; Liu S; Willett WC; Hu FB (November 27, 2002). "NUt and peanut butter consumption and risk of type 2 diabetes in women". JAMA. 288 (20): 2554–2560. doi:10.1001/jama.288.20.2554. ISSN 0098-7484.

[28] "Daily peanut and peanut butter consumption reduces risk of gallstones". Nutrition & Food Science. 34 (6). December 1, 2004. doi:10.1108/nfs.2004.01734fab.012. ISSN 0034-6659.

[:7-29] Burnett, S.l.; Gehm, E.r.; Weissinger, W.r.; Beuchat, L.r. (September 1, 2000). "Survival of Salmonella in peanut butter and peanut butter spread". Journal of Applied Microbiology. 89 (3): 472–477. doi:10.1046/j.1365-2672.2000.01138.x. ISSN 1365-2672.

[:8-30] Lathrop, Amanda A.; Taylor, Tiffany; Schnepf, James (April 1, 2014). "Survival of Salmonella during Baking of Peanut Butter Cookies". Journal of Food Protection. 77 (4): 635–639. doi:10.4315/0362-028X.JFP-13-408.

[:10-31] Division, Government of Canada, Health Canada, Health Products and Food Branch, Food Directorate, Bureau of Chemical Safety, Food Research. "Peanuts: One of the ten priority food allergens [Health Canada, 2012]". www.hc-sc.gc.ca. Retrieved March 23, 2016.{{cite web}}: CS1 maint: multiple names: authors list (link)

[:11-32] Chung, Si-Yin; Champagne, Elaine T. (August 15, 2009). "Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds". Food Chemistry. 115 (4): 1345–1349. doi:10.1016/j.foodchem.2009.01.052.

[FDADailyValues-33] United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on March 27, 2024. Retrieved March 28, 2024.

[NationalAcademiesPotassium-34] National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on May 9, 2024. Retrieved June 21, 2024.

[usda-35] "Basic Report: 16167, USDA Commodity, Peanut Butter, smooth per 100 g". US Department of Agriculture, National Nutrient Database, version SR-27. 2014. Retrieved May 3, 2015.

[nd-36] "Nutrition facts for peanut butter, smooth style, without salt per 100 g". Conde Nast for USDA National Nutrient Database, version SR-21. 2014. Retrieved May 3, 2015.

[37] "Food allergies in schools". Centers for Disease Control, US Department of Health and Human Services. 2015. Retrieved May 3, 2015.

[38] James Barron (September 27, 1998). "Dear Mr. Carver. This Is a Cease and Desist Order". New York Times.

[39] Labi S (January 31, 2010). "Schools' banned food list has gone nuts". The Daily Telegraph, Sydney, Australia. Retrieved May 3, 2015.

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@@ Line 18: / Line 18: @@
 }}
 '''Peanut butter''', popular in many countries, is a food paste made primarily from ground [[dry roasting|dry roasted]] [[peanut]]s. The United States<ref>{{cite web|url=http://www.census.gov/econ/isp/sampler.php?naicscode=311911&naicslevel=6 |title=U.S. Exports of (NAICS 311911) Roasted Nuts & Peanut Butter With All Countries] |publisher=US Census Bureau|date=2012}}</ref> is a leading exporter of peanut butter and consumes $800 million worth annually.<ref>{{cite web|last1=Chakravorty|first1=Rup|title=Breeding a better peanut butter|url=https://www.agronomy.org/science-news/breeding-better-peanut-butter|publisher=American Society of Agronomy|accessdate=15 October 2015}}</ref>  Nuts are also prepared comparably as [[nut butter]]s.
+==Introduction==
+Peanut butter is a traditional household item in which many families grew up with as a staple food in their diet. Many consume peanut butter for its flavor and texture, but some prefer peanuts on their own as a dietary choice. In the United States of America, peanut butter must be at least 90% peanuts or else it is deemed as peanut spread.<ref name=":12" /> In Canada however, there is no regulation regarding the percentage of peanuts allowed to be called peanut butter.<ref>{{Cite web|url=http://www.peanutbureau.ca/media-resources/news/267-think-peanut-butter-is-mostly-peanuts-think-again.html|title=Think peanut butter is mostly peanuts? Think again|last=Canada|first=Peanut Bureau of|website=www.peanutbureau.ca|access-date=2016-03-23}}</ref> In 2002, it was estimated that the average American child ate 1,500 peanut butter and jelly sandwiches before their high school graduation.<ref name=":0">Suddath, C. (2009). A Brief History of Peanut Butter. New York: Time, Inc.</ref> From the original peanut butter, there are now a wide variety of flavors and products available for purchase. Some of these include: natural, chocolate, crunchy, smooth, unsweetened, whipped, extra creamy, light and addition of honey.<ref>{{Cite web|url=http://www.kraftcanada.com/products/category/spreads-and-condiments/peanut-butter|title=Peanut Butter|website=kraftcanada.com|access-date=2016-03-23}}</ref> Peanut butter’s usage is seen mostly in candies, sandwiches, snacks, cookies in the form of peanut butter coatings (cost approximately one-third as much as chocolate coatings), and cake fillings.<ref>{{Cite journal|last=Dhamsaniya|first=Navnitkumar K.|last2=Patel|first2=Naginbhai C.|last3=Dabhi|first3=Mukesh N.|date=2011-04-12|title=Selection of groundnut variety for making a good quality peanut butter|url=http://link.springer.com/article/10.1007/s13197-011-0361-9|journal=Journal of Food Science and Technology|language=en|volume=49|issue=1|pages=115–118|doi=10.1007/s13197-011-0361-9|issn=0022-1155|pmc=3550876|pmid=23572834}}</ref> Kraft peanut butter and Adam’s 100% Natural Creamy Unsalted Peanut Butter are prime examples of commercial and natural peanut butter products that are commonly purchased on a daily basis.
 ==History==
+[[File:Skippynatural.jpg|thumb|199x199px|Skippy Peanut Butter]]
+The creation of peanut butter dates back to the 15th century when the Aztecs used to mash roasted peanuts into a paste, the first known case of what we call peanut butter today.<ref>{{Cite journal|date=2004-12-01|title=Daily peanut and peanut butter consumption reduces risk of gallstones|url=http://www.emeraldinsight.com/doi/abs/10.1108/nfs.2004.01734fab.012|journal=Nutrition & Food Science|volume=34|issue=6|doi=10.1108/nfs.2004.01734fab.012|issn=0034-6659}}</ref> However, there are many influential people in the making of the modern peanut butter that has been a tradition in western cultures for over a hundred years.  In 1884, Marcellus Gilmore Edson of Canada invented peanut paste by crushing roasted peanuts together using two hot surfaces.<ref>{{Cite web|url=http://www.huffingtonpost.com/2012/01/22/peanut-butter-history_n_1222585.html|title=Who Really Invented Peanut Butter?|website=The Huffington Post|access-date=2016-03-23}}</ref> Eleven years later (1895), cereal pioneer Dr. John Harvey Kellogg invented a version of peanut butter, where he was able to process raw peanuts creating the spread.<ref name=":0" /> Peanut butter however was first introduced at the St. Louis World’s fair in 1904. Twenty seven years later (1931), chemist Joseph Rosefield prevented peanut butter’s nature to separate by the addition of hydrogenated vegetable oil in which he named product ‘Skippy.’<ref name=":0" /> Despite the given history of the product, the official title of peanut butter inventor was given to George Washington Carver. Even though he did not create peanut butter, he did suggest over 300 uses for peanuts. During the first two world wars, peanut butter had become a source of healthy and delicious protein, but nowadays, peanut butter has a multitude of different uses in hundreds of different recipes; becoming an influential food source in many households.
 Peanut butter dates back to the Aztecs and the Incas.<ref>[http://m.huffpost.com/us/entry/1222585 The History of Peanut Butter]. ''[[Huffington Post]]''. January 23, 2012.</ref><ref>[https://books.google.com/books?id=q0oEBo-wUU8C&pg=PA192&dq=peanut+butter+incas&hl=en&sa=X&ved=0CE4Q6AEwBzgUahUKEwiLidm8vozJAhVM-GMKHTM7A1Y#v=onepage&q=peanut%20butter%20incas&f=false The CRB Commodity Yearbook 2007 - Page 192]</ref><ref>{{citebook|title=Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present|page=284|url=https://books.google.com/books?id=WqfACQAAQBAJ&pg=PA284&dq=peanut+butter+aztecs&hl=en&sa=X&ved=0CCQQ6AEwAGoVChMI4fffp7-MyQIVEPZjCh0oawMr#v=onepage&q=peanut%20butter%20aztecs&f=false|publisher=[[ABC-CLIO]]|author=Christopher Cumo|quote=|}}</ref>
@@ Line 33: / Line 40: @@
 January 24 is National Peanut Butter Day in the [[United States]].<ref>{{cite web|url=http://www.statesymbolsusa.org/National_Symbols/American_Hollidays.html |title=American Holidays – United States National Holidays |publisher=Statesymbolsusa.org |date= |accessdate=December 18, 2011}}</ref>
+==Harvesting==
+[[File:Peanut harvester.JPG|thumb|246x246px|Peanut Harvester|left]]
+In order for peanut butter to be made, the peanuts must first be harvested from the plant that they grow on, which is a green bush-like plant that produces yellow flowers.<ref name=":1">{{Cite web|url=http://www.madehow.com/Volume-1/Peanut-Butter.html|title=How peanut butter is made - material, ingredients of, manufacture, making, used, processing, parts|website=www.madehow.com|access-date=2016-03-23}}</ref> The flowers on the peanut plant would wilt over until they are on top of the soil and the flowers would bore into the ground, thus starting the maturation process underground.<ref name=":1" /> The peanut plants are typically seeded in the springtime (April-May) and harvested in late summer to the beginning of fall (late August to early October).<ref name=":1" /> They are harvested by mechanical pickers and then transported to processing plants to be shelled and dried.<ref name=":1" />
+==Processing==
+===Heating Process===
+Before peanut butter can be made, the peanuts need to be shelled and all of the leaves, vines, and pods must be removed before processing.<ref name=":1" /> The peanuts would be placed in between a set of rollers that are specific to the size of the peanut in order to crack the shells.<ref name=":1" /> Once the shells are cracked off, they would be shaken and dried in order to get rid of excess material such as dirt and rocks.<ref name=":1" /> Once the peanuts are isolated from the excess material, a machine called a size grader separates the peanuts into different troughs depending on the size and quality of the peanut.<ref name=":1" /> After the initial processing is done, they are taken into trucks and delivered to manufacturers organized by their size.<ref name=":1" /> In order to maintain the quality of the peanuts, they must be refrigerated if the product is out for more than 60 days.<ref name=":1" /> Manufacturers would dry roast the peanuts once they are received by one of two methods: batch or continuous.<ref name=":1" /> The batch process takes place by distributing 400 pounds of peanuts in a rotating oven and heating them to about 425°C.<ref name=":1" /> The continuous method is done by heating the peanuts to 160°C for 40-60 minutes until they are roasted evenly.<ref name=":1" /> The reason there are two methods is because some manufacturers believe that the continuous method is more efficient and less labor intensive, while others believe the batch method is better able to cater to different levels of moisture in the peanuts.<ref name=":1" />
+===Blanching the Peanuts===
+After the heating process, the peanuts are removed and cooled as soon as possible in order to ensure that all of the peanuts are cooked at similar conditions and time. Immediately they are placed in a large metal cylinder where cool air is blown onto the peanuts by a suction fan.<ref name=":1" /> The next step is to remove the skins of the peanuts by two different types of blanching; water and heat. Heat blanching is where the peanuts are exposed to 137°C for a minimum of 20 minutes in order to crack the skins.<ref name=":1" /> After they are cooled, they are put into a continuous stream with brushes and rubber belts through a blancher to remove the skins off of the peanuts.<ref name=":1" /> Water blanching is where the peanut is placed into a trough full of water and then are rolled onto tiny blades that cut the skins off from the peanut.<ref name=":1" /> After this process takes place, they are given a scalding hot water bath while on a conveyor belt, and then placed on a special pad that removes the skins completely.<ref name=":1" /> The peanuts are then dried by air with a temperature of 50°C for at least 6 hours.<ref name=":1" /> After blanching, they are inspected and the damaged or burnt peanuts are removed, ensuring all of the peanuts have good quality and appearance.<ref name=":1" />
+===Grinding===
+The next process the peanuts would undergo is grinding.  The grinding mill is used to break down the peanuts into 2 stages. The first stage would produce a medium grind, whereas the second stage would produce a finer, butter-like grind which uses fast paced blades, using cutting and shearing actions on the peanuts.<ref name=":1" />
+For smooth commercial peanut butter made by Kraft for example, the addition of salt, hydrogenated oil stabilizer and dextrose are fed into the grinder simultaneously with the peanuts, along with other ingredients. Natural  peanut butters, such as Adams 100% Natural Peanut Butter on the other hand, would not have any other ingredients added to it besides the peanuts. The grinder is kept at a constant pressure in order to prevent air bubbles. The stabilized peanut butter is then cooled in a rotating refrigerated cylinder until it is to be packaged.<ref name=":1" />
+== Ingredients ==
+[[File:Gfp-peanuts.jpg|thumb|299x299px|Peanuts]]
+Ingredients added to peanut butter may vary depending on what flavour is desired (e.g. chocolate, honey) and how the manufacturer wants to maintain nutritional quality, stability, and attractiveness. For natural peanut butters, no stabilizers or emulsifiers are added as peanuts are the only ingredients listed to create the product.  For commercial peanut butters, such as Kraft, peanuts, corn maltodextrin, sugar, soybean oil, salt, hydrogenated vegetable oil (cottonseed and grapeseed oil), monoglycerides and diglycerides are added to the product. Here, corn maltodextrin was used as a thickening agent (stabilizer) while monoglycerides and diglycerides were used as emulsifiers for emulsion (mixture of two phases which are not naturally soluble or miscible).<ref>{{Cite web|url=http://www.livestrong.com/article/447600-why-use-maltodextrin-in-food/|title=Why Use Maltodextrin in Food?|last=Nall|first=Rachel|website=LIVESTRONG.COM|access-date=2016-03-23}}</ref> Oils are usually added for its ability to work well alongside other fats; promoting a better flavor. The additional ingredients added to common commercial peanut butters are frequently used as flavor enhancers to the product.
+==Packaging/Preservation Methods==
+There are a few different methods on how peanut butter can be packaged. If a facility had liquid nitrogen available, it was sometimes added into the peanut butter jars where the liquid would eventually evaporate; removing oxygen in the process.<ref>{{Cite book|url=http://link.springer.com/10.1007/978-1-4615-2137-2|title=Principles and Applications of Modified Atmosphere Packaging of Foods - Springer|doi=10.1007/978-1-4615-2137-2}}</ref> The most common method however is the automatic packaging into glass or plastic jars to be then capped and labeled.<ref name=":2">{{Citation|last=TheFBIfiles man|title=How it's made - Peanut butter|date=2013-03-10|url=https://www.youtube.com/watch?v=uh752bxHEeU|accessdate=2016-03-23}}</ref> To prevent oxidation, vacuum packaging is the most frequently used method in junction to the automatic packaging<ref name=":2" /> as it is relatively inexpensive in comparison to the use of liquid nitrogen.
+==Storage==
+[[File:Peanut Butter Texture.jpg|thumb|198x198px|Texture of Peanut Butter|left]]
+Storage can have a tremendous impact on the quality of the peanut butter. Normally, natural peanut butters are stored at room temperature but after opening, refrigeration is needed to reduce separation. Commercial peanut butters, such as Kraft, can be kept at room temperature before and after opening of the product.
+===Separation===
+Commonly what occurs during storage is separation. A layer of liquefied oil from the peanut butter tends to form on the top of the product.<ref name=":3">{{Cite web|url=http://patents.justia.com/patent/8697173|title=US Patent for Peanut butter with an organic stabilizer and method for manufacture thereof Patent (Patent #  8,697,173 issued April 15, 2014) - Justia Patents Search|website=patents.justia.com|access-date=2016-03-23}}</ref> In order to maintain a uniform mixture as much as possible, the addition of an emulsifier (e.g. monoglycerides and edible lipids) would assist in doing so.<ref name=":3" /> The emulsifier would create a crystalline structure so when the peanut butter is cooled, the structure would entrap the available oil, resulting in the prevention of separation from the ground peanut particles.<ref name=":3" />
+===Storage Temperature===
+In addition to separation, the storage temperature is also critical, especially for natural peanut butter. From past experiments, natural peanut butter displayed stability and a relatively low microbial count during storage.<ref name=":4">{{Cite journal|last=Rozalli|first=N. H. Mohd|last2=Chin|first2=N. L.|last3=Yusof|first3=Y. A.|last4=Mahyudin|first4=N.|date=2015-09-11|title=Quality changes of stabilizer-free natural peanut butter during storage|url=http://link.springer.com/article/10.1007/s13197-015-2006-x|journal=Journal of Food Science and Technology|language=en|volume=53|issue=1|pages=694–702|doi=10.1007/s13197-015-2006-x|issn=0022-1155|pmc=4711438|pmid=26787989}}</ref> It was seen at 10°C, a natural peanut butter exhibited a similar texture to commercial products up until the 8th week as well as without huge losses in oxidative stability until the 12th week.<ref name=":4" /> At higher storage temperatures however, such as 25°C and 35°C, the oxidative stability was shortened rapidly to only 4 weeks of storage.<ref name=":4" /> Similar results of most natural peanut butter should follow suit as what was found in the fore mentioned experiment.
+== Variations in Products ==
+There are a multitude of different types of peanut butter on the market that can be separated into two distinct categories; commercial peanut butter and natural peanut butter. The type of peanut butter that is chosen to be consumed would differ in: the ingredients added (as mentioned before), texture (e.g. creamy, crunchy, and chunky textures), oiliness, storage, spread ability, and to a lesser extent, flavor.<ref name=":4" /> Natural peanut butters only consist of peanuts, and thus oil separation from the peanuts is likely to occur, causing the less dense oil to rise to the top of the peanut mixture. Natural peanut butter must therefore be manually stirred once opened, and stored at temperatures of at least 10°C. On the other hand, commercial peanut butter is a homogenized mixture and has partially or fully hydrogenated oil added to it to prevent oil separation from occurring; therefore can be stored at room temperature. Because of the absence of partially or fully hydrogenated oil in natural peanut butter, the product would be less smooth and more difficult to spread.<ref name=":9">{{Cite web|url=http://www.peanut-institute.org/peanut-products/peanut-oil.asp|title=The Peanut Institute - Peanut Oil|website=www.peanut-institute.org|access-date=2016-03-23}}</ref> Flavors may also differ between the two peanut butter types as commercial butters tend to have the addition of salt and sugar. Despite the differences between the types of peanut butter, whether commercially based or naturally based, the macronutrient content per serving remains remarkably similar.<ref name=":9" />
+==Nutritional Benefits & Risks==
+===Possible Nutritional Benefits===
+Depending on how much one consumes peanut butter, the product can present positive but also negative dietary impacts on the human health. It has been shown that peanut butter, nuts, and vegetable fat consumption can lead to a risk reduction of benign breast disease.<ref name=":5">{{Cite journal|last=Printz|first=Carrie|date=2014-07-01|title=Girls who eat peanut butter may improve their breast health|url=http://onlinelibrary.wiley.com/doi/10.1002/cncr.28839/abstract|journal=Cancer|language=en|volume=120|issue=13|pages=1913–1913|doi=10.1002/cncr.28839|issn=1097-0142}}</ref> There was a study from the Washington University School of Medicine that displayed girls between 9 to 15 years of age who consumed peanut butter and nuts frequently were 39% less likely to have benign breast disease by the age of 30.<ref name=":5" />
+[[File:Vegan Peanut Butter Cookies (6801053746).jpg|thumb|246x246px|Peanut Butter Cookies]]In addition to benign breast disease, the consumption of peanut butter and nuts has the potential to lower the risk of type 2 diabetes in women.<ref name=":6">{{Cite journal|last=Jiang R|last2=Manson JE|last3=Stampfer MJ|last4=Liu S|last5=Willett WC|last6=Hu FB|date=2002-11-27|title=NUt and peanut butter consumption and risk of type 2 diabetes in women|url=http://dx.doi.org/10.1001/jama.288.20.2554|journal=JAMA|volume=288|issue=20|pages=2554–2560|doi=10.1001/jama.288.20.2554|issn=0098-7484}}</ref> Having peanut butter and other nut products in the diet can also lower caloric intake and be used as a possible replacement to meat and refined grain products.<ref name=":6" />
+In a Harvard study, it has been highlighted that having small daily servings of peanuts and peanut butter would help lower the risk of coronary heart disease, obesity, gallbladder disease, and again, type 2 diabetes.<ref>{{Cite journal|date=2004-12-01|title=Daily peanut and peanut butter consumption reduces risk of gallstones|url=http://www.emeraldinsight.com/doi/abs/10.1108/nfs.2004.01734fab.012|journal=Nutrition & Food Science|volume=34|issue=6|doi=10.1108/nfs.2004.01734fab.012|issn=0034-6659}}</ref>
+===Salmonella Risk===
+A potential issue regarding peanut butter however is ''Salmonella''. Even though thermal processing is usually applied to these types of products with the expectation of the elimination of ''Salmonella'', contamination through repacking and as an ingredient for other foods may still occur after the production of the food.<ref name=":7">{{Cite journal|last=Burnett|first=S.l.|last2=Gehm|first2=E.r.|last3=Weissinger|first3=W.r.|last4=Beuchat|first4=L.r.|date=2000-09-01|title=Survival of Salmonella in peanut butter and peanut butter spread|url=http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2672.2000.01138.x/abstract|journal=Journal of Applied Microbiology|language=en|volume=89|issue=3|pages=472–477|doi=10.1046/j.1365-2672.2000.01138.x|issn=1365-2672}}</ref> The reason for the possible survival of ''Salmonella'' is the food products may not be exposed to conditions sufficient enough to destroy pathogens at the moment of consumption.<ref name=":7" /> Cross-contamination is also a tremendous concern regarding peanut butter as well as nearly all other food products.<ref name=":7" />
+In baking for example, survival of ''Salmonella'' in peanut butter cookies continuously decreased by increasing temperature based on a log scale.<ref name=":8">{{Cite journal|last=Lathrop|first=Amanda A.|last2=Taylor|first2=Tiffany|last3=Schnepf|first3=James|date=2014-04-01|title=Survival of Salmonella during Baking of Peanut Butter Cookies|url=http://www.ingentaconnect.com/content/iafp/jfp/2014/00000077/00000004/art00014?token=004f10db67232d45232b42243f7b4d2c3a79567d6b3568293c6c567e504f58762f46cd8f494306f|journal=Journal of Food Protection|volume=77|issue=4|pages=635–639|doi=10.4315/0362-028X.JFP-13-408}}</ref> In terms of numerical values, baking the cookies for 10 minutes resulted in a minimum reduction of ''Salmonella'' of 4.8 log.<ref name=":8" /> Cookies baked within 13 and 14 minutes displayed a reduction between 5.2 to 6.2 log while ones baked for 15 minutes had no detectable ''Salmonella'' present.<ref name=":8" /> Proper baking of peanut butter cookies and other baked goods is essential in reducing ''Salmonella'' as much as possible.<ref name=":8" />
+== Allergy Concerns ==
+Peanuts are a major allergy concern as they are considered one of the ten priority food allergens.<ref name=":10">{{Cite web|url=http://www.hc-sc.gc.ca/fn-an/pubs/securit/2012-allergen_peanut-arachide/index-eng.php|title=Peanuts: One of the ten priority food allergens [Health Canada, 2012]|last=Division|first=Government of Canada, Health Canada, Health Products and Food Branch, Food Directorate, Bureau of Chemical Safety, Food Research|website=www.hc-sc.gc.ca|access-date=2016-03-23}}</ref> Experiencing an allergic reaction may result in: red and itchy skin, swelling, trouble breathing, speaking or swallowing, paleness, cramps and many more.<ref name=":10" /> It is also uncommon for affected children to outgrow their peanut allergies as it has been found only about 20% do so.<ref name=":12">{{Cite journal|last=Husain|first=Zain|last2=Schwartz|first2=Robert A.|title=Peanut allergy: An increasingly common life-threatening disorder|url=http://linkinghub.elsevier.com/retrieve/pii/S0190962211003173|journal=Journal of the American Academy of Dermatology|volume=66|issue=1|pages=136–143|doi=10.1016/j.jaad.2011.02.031}}</ref>
+Experiments however have shown promise in reducing the allergen. The addition of phenolic compounds (a mixture of soluble and insoluble complexes with proteins) was seen to be able to extract most of the peanut allergen known as Ara h 1 and Ara h 2.<ref name=":11">{{Cite journal|last=Chung|first=Si-Yin|last2=Champagne|first2=Elaine T.|date=2009-08-15|title=Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds|url=http://www.sciencedirect.com/science/article/pii/S0308814609000958|journal=Food Chemistry|volume=115|issue=4|pages=1345–1349|doi=10.1016/j.foodchem.2009.01.052}}</ref> This was done in the means of a reduction of IgE (an antibody that is responsible for activating allergic reactions) binding by the phenolic compounds.<ref name=":11" /> Peanuts and its other derivatives (like peanut butter) still remains a popular allergy in children unfortunately.
 ==Health==
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 In the US, "peanut butter" must contain at least 90% peanuts, otherwise it is called "peanut spread".<ref>{{cite news|last1=Blitz|first1=Matthew|title=Why Midcentury Lawyers Spent 12 Years Arguing About Peanut Butter|url=http://www.atlasobscura.com/articles/why-midcentury-lawyers-spent-12-years-arguing-about-peanut-butter|accessdate=15 October 2015|work=Atlast Obscura|date=14 October 2015}}</ref>
+==Conclusion==
+Peanut butter has been around for thousands of years, known for its versatility in various recipes regarding its flavor and contribution towards nutritional value to the diet of its consumers. Popularity of the product sky rocketed as a snack item with 94% of Canadians having it in their household in 2015.<ref>{{Cite web|url=http://www.peanutbureau.ca/media-resources/news/229-a-canadian-history-of-peanut-butter.html|title=A Canadian history of peanut butter|last=Canada|first=Peanut Bureau of|website=www.peanutbureau.ca|access-date=2016-03-23}}</ref> Although commercial peanut butter products contributes similar nutritional benefits to that of natural peanut butters, it can also be poor to one’s health if consumed in excess from the added sugar and food additives. With natural peanut butter having its sole ingredient being only peanuts, one is able to obtain full nutritional value without the fear of added ingredients that could be harmful. Consumers’ preference tends to be commercial peanut butter for its better flavor, texture, and low maintenance rather than natural peanut butter as it must be refrigerated, stirred before consumption and is less sweet. Canada has contributed to the development of the peanut butter known today and has become a traditional food in Western cultures around the world.
 ==See also==