Reduced fat peanut butter product and method of preparing same

A low fat peanut butter product having a water activity level of less than 0.80, which can be obtained without heating. A humectant can be used in an amount sufficient to provide a predetermined water activity level. Shelf stability is thereby obtained without discoloration or the formation of off flavors.

BACKGROUND OF THE INVENTION 
The present invention relates to a low fat peanut butter like product and, 
more particularly, to a low fat peanut butter product which is shelf 
stable at room temperature without pasteurization, addition of 
antimicrobial agents and/or heat treatment during preparation. 
Peanut butter is a highly nutritious food containing a high level of 
protein. However, peanut butter also contains relatively large quantities 
of fat. A typical peanut butter product has an oil content of 
approximately 50%. Due to the high oil content and its inherently low 
moisture level, the typical peanut butter is highly stable at room 
temperature, without refrigeration, for a substantial period of time. 
Stable or shelf-stable in this context refers to the relative inhibition 
of the propagation of mold, fungus and/or bacteria. 
To be labeled as peanut butter invokes various regulations of the United 
States Food and Drug Administration (FDA), among which: the peanut 
ingredients must comprise of at least 90% of the weight of the finished 
product. As a result, conventional peanut butter has a high oil content, 
with little or no appeal to health conscious consumers. 
There has been a substantial amount of research directed toward reducing 
the caloric content of peanut butter. A thirty two gram serving of 
conventional peanut butter typically contains 200 calories, of which 70% 
are derived from a corresponding fat content of 16 grams per serving. A 
low-calorie, low-fat diet is imperative for many consumers with health 
concerns. 
Most of the methods heretofore employed for oil/fat reduction use partially 
defatted peanut flour in conjunction with full or reduced fat peanut 
paste. Water may be added in varying amounts which, in turn, provides for 
higher moisture levels in the finished product. The term "water activity 
level" is described by Norman N. Potter in the book "Food Science", Third 
Edition, A.V.I. (1984) as a qualitative measure of unbound free water in a 
system that is available to support biological and chemical reactions. In 
general, as the water activity of a given food product decreases, its 
shelf life increases. A high water activity (Aw) product becomes more 
susceptible to mold, fungus and bacterial proliferation. For instance, the 
FDA defines a low acid food product with a pH of greater than 4.6 as shelf 
stable only if it has a water activity of 0.85 or less. Two foods with the 
same water content can vary significantly in their water activity 
depending on how much free water is in the system. When a food is in 
moisture equilibrium with its environment, the water activity of the food 
will be quantitatively equal to the relative humidity in head space of the 
container divided by 100. 
Invariably, a high moisture content raises shelf life concerns. As a 
result, heat treatment of conventional peanut butter is essential. 
However, it has been determined that heating a low fat peanut butter with 
high moisture content will produce off flavors in addition to adversely 
impacting the color of the finished peanut butter. Carmalization and 
browning reaction takes place during the heat treatment which impart an 
undesirable appearance to the product. Alternatively, antimicrobial agents 
may be added, but only at the risk of limiting appeal to health conscious 
consumers. In any event, refrigeration of such a high moisture content 
product is essential in order retard the growth of mold, fungus, bacteria 
and the resulting spoilage. For example, the products described in US 
Patent No. 4,828,868 have a water activity over 0.95 and would be expected 
to require continuous refrigeration before and after opening. 
The prior art is instructive by way of how the foregoing concerns have been 
approached. For instance, Yokoyama, et al., U.S. Pat. No. 4,814,195, 
teaches a reduced calorie peanut butter product containing from about 15 
to about 40% by weight of a solid bulking agent having from 0 to about 3 
calories per gram. However, the described products use polydextrose and 
microcrystalline cellulose, both of which require special pre-processing. 
U.S. Pat. No. 4,828,868 to Lasden, et al. is directed to a low calorie, low 
fat peanut butter like product and the method for making the product. The 
method entails using unroasted defatted or partially defatted peanut flour 
having no more than about 35% fat by weight which is milled in the 
presence of water to a maximum particle size of about 150 microns. The 
water and flour mixture is then cooked at a temperature between 
175.degree. F. and the boiling point of the mixture. The moisture level of 
the finished product is high and would invariably necessitate that product 
be refrigerated for extended shelf life. 
As another approach, U.S. Pat. No. 5,240,734 discloses a reduced fat peanut 
butter which is prepared as a water in oil emulsion containing a 
continuous peanut butter oil phase, a protein complexing agent, to 
maintain consistency of the oil phase, and a discontinuous aqueous 
coagulated protein phase, to reduce the fat content of the peanut butter. 
The discontinuous phase contains a coagulable dairy or vegetable protein 
and a protein coagulating agent. 
A further example of an attempt to produce a low fat peanut butter is U.S. 
Pat. No. 5,302,409, in which a reduced fat peanut butter is made by 
removing oil from ground peanuts, preferably removed by centrifuging the 
ground peanuts until a supernatant oil layer is formed then decanted. The 
resulting peanut paste is then reground. Maltodextrin and modified food 
starch then can be added along with salt, butter flavoring, or peanut 
flavoring. This process is semicontinuous, thus limiting production. The 
product uses hydrated modified food starch which increases the moisture 
content and imparts a questionable shelf life. 
U.S. Pat. No. 5,603,979 discloses a low fat peanut butter like product, 
shelf stable at room temperature. The product includes defatted peanut 
flour, water, humectant, soluble salt and a natural gum. The peanut butter 
product has a water activity of 0.80-0.85 and contains 70-95% less fat 
than conventional peanut butter. A pre-mix of hydrated natural gums is 
processed at elevated temperatures then mixed with conventional peanut 
butter. The mixed product has a high water content (approximately 24%) 
which must be heated/pasteurized at 180-190.degree. F. for about 1-10 
minutes. The result is excessive browning and off-flavors which limit the 
palatability of the finished product. 
U.S. Pat. No. 5,591,477 describes a method of producing reduced fat peanut 
butter without non-peanut supplements. The invention involves making 
peanut flour using a defatting process and then mixing the flour with 
ground roasted peanuts and a selected amount of peanut oil to produce a 
peanut paste. The method further involves adding sweetener, dextrin, salt, 
flavorants and/or fiber, blending the resultant into a peanut product, 
then remilling the peanut product. However, this product does not meet the 
definition of low fat because only 30% of the fat content is reduced. 
U.S. Pat. No. 5,536,524 discloses a method for providing a reduced fat and 
reduced calorie peanut buffer composition by incorporating therein an 
indigestible synthetic fat substitute, a polyol fatty acid polyester 
having at least four esterified hydroxyl groups. The polyol polyester is 
present in the mixture at a level from 10-25% by weight, resulting in a 
total fat content of 45-55% by weight, such that the final product has a 
reduced level of digestible fat. The acceptability of such a product is 
questionable due to the well-documented public resistance to incorporation 
of synthetic fats in food products and concerns over adverse physiological 
effects. 
U.S. Pat. No. 5,230,919 discloses a reduced fat peanut butter produced 
using partially defatted peanut solids combined with regular peanuts under 
high shear mixing conditions. The defatting process is semi-continuous and 
comparatively expensive. The milling parameters are crucial. The process 
requires substantial reintroduction of peanut oil to produce a flowable 
product. The result is a rather exacting process which necessitates a high 
product cost. 
U.S. Pat. No. 5,366,754 discloses a method for preparing a low fat, high 
moisture peanut butter composition and characterized by the following: 
0-50% peanut flour, less than about 1% peanut oil, a peanut source from 
either a peanut paste derived from non defatted peanuts having about 50% 
peanut oil or a partially defatted peanut paste containing approximately 
12-30% peanut oil. A humectant and emulsifier system is present at a level 
sufficient to provide a water activity of less than 0.91, but not so low 
as to dispense with antimicrobial agents and/or pasteurization, which are 
still required to extend the shelf life. 
SUMMARY OF THE INVENTION 
There are a considerable number of problems and deficiencies associated 
with low fat and/or low calorie peanut butter products or compositions of 
the prior art. There is a demonstrated need for such a product or 
composition having a water activity level which provides for stable shelf 
life, and a methodology toward such a product or composition. 
It is an object of this invention to provide low calorie and/or low fat 
peanut butter products or compositions and method(s) for their 
preparation, thereby overcoming various deficiencies and short comings of 
the prior art, including those described above. It will be understood by 
those skilled in the art that one or more aspects of this invention can 
meet certain objectives, while one or more other aspects can meet certain 
other objectives. Each objective may not apply equally, in all instances, 
to every aspect of the present invention. As such, the following 
objects--in light of the prior art regarding peanut butter 
products/composition--can be viewed in the alternative with respect to any 
one aspect of the present invention. 
It can also be an object of the present invention to provide a peanut 
butter product/composition with a water activity level low enough to 
inhibit bacterial propagation without resort to heat treatment during or 
after preparation. 
It can also be an object of this invention to provide a peanut butter 
product/composition having a water activity level about or less than 0.80, 
and a method for preparing the same without heat treatment. 
Another object of this invention can be to provide a predetermined water 
activity level of a peanut butter product/composition by controlling the 
amount and incorporation of humectant. 
It can also be an object of this invention to provide a shelf stable peanut 
butter product/composition, as indicated by its water activity level, by 
way of a method not requiring heat treatment and/or antimicrobial agents. 
It can also be an object of the present invention, with respect to one or 
more of the aforementioned products/compositions, to provide a method of 
preparation without heat treatment, in order to, among other reasons, 
eliminate off flavor formation and browning reactions--which characterize 
the methods and high moisture peanut butter products of the prior art. 
Other objects, features and advantages of the present invention will be 
apparent from this summary and description of preferred embodiments, and 
will be readily apparent to those skilled in the art having knowledge of 
low-fat and/or low calorie peanut butter products/compositions and their 
methods of preparation. Such objects, features, benefits and advantages 
will be apparent from the above as taken in conjunction with the 
accompanying examples, tables, data and all reasonable inferences to be 
drawn therefrom. 
In part, the present invention is a cold low fat peanut butter product 
having a water content which provides a water activity level of less than 
0.80. As used herein, the term "cold" refers broadly to a peanut butter 
product and/or composition prepared at ambient temperatures and/or without 
application of heat either to enhance dissolution or hydration, or to 
pasteurize the product/composition or inhibit the propagation of mold, 
fungus or bacteria. In preferred embodiments, the peanut butter product is 
about 10 wt. % to about 50 wt. % defatted peanut flour, and about 5 wt. % 
to about 20 wt. % humectant. 
A humectant useful with the present invention is one commonly used with 
such food products, including but not limited to glycerin, propylene 
glycol, sorbitol, sodium lactate or combinations thereof In 
highly-preferred embodiments, the humectant is glycerin and/or is an 
amount sufficient to provide a water activity of about 0.68 to about 0.72. 
Accordingly, glycerin can be present at about 10 wt. % to about 20 wt. %. 
Correspondingly, the peanut flour component can be present at about 25 wt. 
% to about 50 wt. %. Without limitation, the peanut butter product of this 
invention can also include a bulking agent and/or unrefined sugar, the 
latter having particular appeal to health conscious consumers. 
In part, the present invention can also include a low-fat peanut butter 
composition, including (1) a combination product of water with defatted 
peanut flour, and (2) a humectant in an amount sufficient to reduce the 
water activity of the composition to less than 0.80. In such a 
composition, the combination product can include about 10 wt. % to about 
50 wt. % defatted peanut flour. Such a composition can also include about 
5 wt. % to about 20 wt. % humectant. As stated above, various humectant 
materials can be utilized with this invention; however, a preferred 
humectant is glycerin. 
In part, the present invention is a product and/or composition having a 
water activity of less than 0.80, obtainable without heating and by mixing 
defatted peanut flour and at least one additional dry ingredient, such as 
a bulking agent or sugar, than adding water and introducing a humectant in 
an amount sufficient to reduce the water activity to a level less than 
0.80. Other dry ingredients can include, without limitation, a colorant 
and a flavorant. 
In part, the present invention is a method of using a humectant to prepare 
a shelf-stable, low fat peanut butter product. The method includes: (1) 
providing defatted peanut flour, (2) mixing water with the flour to 
provide an initial water activity level, and (3) adding a humectant in an 
amount sufficient to reduce initial water activity level to a 
predetermined product level. Again, various commercially available 
humectants, and those know to individuals skilled in the art can be used. 
Such humectants include but are not limited to glycerin, propylene glycol, 
sorbitol, sodium lactate and combinations thereof. In various preferred 
embodiments, the method incorporates glycerin present at about 10 wt. % to 
about 20 wt. % of the peanut butter product. Likewise, the peanut flour is 
about 25 wt. % to about 50 wt. % of the peanut butter product. 
In part, the present invention is also a method of preparing a shelf-stable 
low-fat peanut butter product at an ambient temperature. The method 
includes: (1) providing defatted peanut flour, (2) mixing water with the 
flour without application of heat to provide an initial water activity 
level, and (3) adding a humectant in an amount sufficient to reduce the 
initial water activity level to range of about 0.50 to about 0.80. As 
described more fully above, various humectant materials can be utilized 
with the method of this invention. Glycerin is preferred and can be 
utilized at concentrations similar to or consistent with those described 
above. Likewise, the amount of peanut flour utilized with this method is 
consistent with the weight percentages described more fully above. As 
described above, a peanut butter product/composition with a water activity 
below 0.80 or, alternatively, with a water activity level of about 0.65 to 
about 0.75 can be prepared in accordance with this invention without heat 
treatment, the absence of which results in enhanced flavor and color. Use 
of an increased amount of humectant--over that typically utilized--such as 
glycerin reduces the water activity to an appropriate level, thus 
eliminating the need for heat treatment. Through the method(s) of this 
invention, defatted peanut flour, a humectant and other ingredients can be 
used to produce an excellent low fat peanut butter product with distinct 
flavor, texture and mouthfeel. With an appropriate water activity level, 
no preservative or antimicrobial agent is necessary to extend the shelf 
life. 
Various defatted flour materials are commercially available and can be used 
in conjunction with the present invention. Several such materials are 
especially useful and typically have a fat content of about 9-13 wt. %. 
Other flour materials, having a higher fat content, can be accommodated 
through use of this invention. Humectants of the type which can be used 
with this invention are also commercially available. Several are as 
described above and/or in the examples which follow. Other dry ingredients 
useful with the present method(s) and products/compositions will be known 
to those skilled in the art made aware of this invention. Other such 
ingredients include, for example: lecithin, maltodextrin, salt, peanut oil 
(to adjust the fat level of the finished product), sugar, colorants and 
other flavorants. 
In preparing the peanut butter of this invention, the ingredients may be 
mixed in a high shear mixer, such as one available under either the 
Stephan or Preddo tradename. Such a mixer can be operated briefly under 
low shear conditions, combining the ingredients. After a period of two to 
three minutes, the resulting mixture is then subjected to high shear 
mixing to blend ingredients and promote hydration. No separate 
homogenization step is required with the present method. Further, no heat 
is required to provide the cold peanut butter of this invention. The 
product then is filled into suitable containers and stored at room 
temperature. 
More particularly, a defatted peanut flour and the other the dry 
ingredients or bulking agents contemplated are first mixed at a low speed. 
The peanut flour chosen can be used at various levels, preferably from 
20-50% and based on the preferred fat level in the finished formulation. 
Bulking agents such as low DE corn syrup having a DE of 10-100 can be used 
in this invention at a level of about 0-20 wt. %. 
Sweetening agents such as sucrose, brown sugar, honey, dextrose or fruit 
concentrates may be utilized. The total amount of sweetener used can be 
about 0-10 wt. %. Salt can also be present at a level of about 0.5-0.2 wt. 
%. Antioxidants such as ascorbic acid and toccopherols can be added at a 
level of about 0-0.5 wt. % in order to retard or inhibit oxidative 
reactions later induced in the peanut butter. Other optional ingredients 
include colorants and flavorants for modifying the appearance as well as 
the flavor of the finished low fat peanut butter spread. Flavors that 
enhance the mouthfeel may also be utilized. Such flavorants, colorants and 
mouthfeel components are also available from commercial sources. 
All of the dry ingredients and/or bulking agents are mixed together in a 
high shear mixer. The mixer is operated briefly under low shear conditions 
for approximately 1-3 and without heat to combine the dry ingredients, or 
for a time sufficient to obtain a homogeneous mix. 
Water, glycerin and peanut oil can then be mixed with the dry ingredients, 
applying a shear action at high speed for approximately 1-3 minutes. Such 
mixing is, in accordance with this invention, accomplished at ambient 
temperature without the application of heat. The resulting mixture is then 
placed in containers. A nitrogen flush of the surface can be used to 
further retard or inhibit later oxidative reactions. 
This invention provides a proper balancing of the ingredients such that a 
flowable product with a reduced water activity level can be produced 
commercially. A suitable humectant is utilized in order to reduce the 
water activity by binding the free water. Such a humectant is selected 
from numerous commercially-available materials, including but not limited 
to glycerin, propylene glycol, sorbitol, and sodium lactate. The humectant 
can be incorporated at a level ranging from about 5-20 wt. %. It has been 
noticed that, even though glycerin and sorbitol at higher levels impart 
some sweetness, such a quality does not adversely impact the taste or 
desirability of the finished product. Peanut extract or peanut oil may be 
incorporated at a level, typically up to about 0-20 wt. %, and as 
determined by the desired level of fat in the finished product. Peanut oil 
may be selected from a group of commercially available peanut oils with 
various flavor profiles, ranging from light to roasted flavor. 
The peanut butter product/composition of the present invention requires no 
refrigeration at ambient storage conditions. In order to attain this 
remarkable attribute, the water activity is precisely controlled. A water 
activity of the finished product ranging from 0.65-0.75 or less is 
preferred in order to inhibit the growth of spoilage microorganisms. (By 
comparison, conventional peanut butter has a water activity less than 
0.4). A water activity level of equal to or less than 0.73 is particularly 
preferred if no pasteurization or antimicrobial agents are utilized. A 
non-pasteurized low fat peanut butter with water activity above 0.75, 
prepared in accordance with this invention may under some conditions and 
over a prolonged time allow for a not unacceptable degree of growth of 
some mold strains, even though the proliferation of bacteria is inhibited. 
Such products/compositions, while not optimally desired, are commercially 
acceptable.

EXAMPLES OF THE INVENTION 
The following non-limiting examples and data illustrate various aspects and 
features relating to the method(s) and resulting products/compositions of 
this invention, including the surprising and unexpected modification, 
control and/or improvement of the water activity level through 
use/incorporation of the humectants of this invention. 
As illustrated with representative examples of the inventive methods and 
products/compositions, the water activity level can be controlled by use 
of and the weight percent of a humectant incorporated therein. The 
examples also illustrate how the shelf life and stability of such 
products/compositions can be modified and improved through use of this 
invention to provide a low-fat peanut butter product which can be prepared 
without heat treatment, and thereafter used or stored without 
refrigeration. 
As discussed above, the humectants, as well as other components, described 
herein can be used effectively over the weight percent ranges provided. In 
this regard, the examples below are illustrative, to the extent that the 
methods described and products/compositions prepared can be extended to 
include higher or lower concentrations of a particular humectant, as well 
as the concentrations of other components, with a corresponding 
modification of water activity level. 
Example 1 
A compositional profile of a low fat peanut butter product containing 3% 
fat (and 94% less fat than conventional peanut butter) is shown below. The 
product possesses properties similar to conventional peanut butter, 
including, appearance, flavor, texture and consistency. 
______________________________________ 
Ingredients Weight Percentage 
______________________________________ 
Defatted Peanut Flour (12% Fat) 
30.0 
Natural Glycerin 15.0 
Salt 1.5 
Non-Fat Dry Milk 4.0 
Sugar 12.0 
Sweet Whey 10.0 
Mouth Feel Enhancer 
15.0 
Water 12.5 
______________________________________ 
The product of this example has a water activity of 0.80, but showed some 
sign of surface mold growth after an extended time under the particular 
storage conditions used. While not especially desirable, some growth 
within limits is acceptable. The present invention accounts for the 
optional inclusion of antimicrobial ingredients. No bacterial 
proliferation was observed, however. 
Example 2 
A low fat peanut butter composition was formulated as described below: 
______________________________________ 
Ingredients Weight Percentage 
______________________________________ 
Defatted Peanut Flour (12% fat) 
30.0 
Natural Glycerin 15.0 
Salt 1.5 
Maltodextrin (10 DE) 
15.0 
Sugar 8.0 
Peanut Oil 4.0 
Mouth Feel Enhancer 
13.0 
Water 13.5 
______________________________________ 
The water activity of the resulting composition is approximately 0.78. It 
is 93% fat free and exhibits good eating qualities. Storage at room 
temperature for two months promoted minimal mold growth on the surface, as 
confirmed by a very low total platte count. As shown by this example, a 
certain level of peanut oil can be incorporated into a formulation, so as 
to provide certain attributes and still remain within the recognized 
definition of low-fat. The surface yeast and mold count of the fresh 
peanut butter product was under 10 per gram, then increased after two 
months of storage at room temperature to an acceptable 40 per gram. Again, 
antimicrobial agents could be formulated into this composition. However, 
no bacterial proliferation was observed, even in the absence of such an 
ingredient. 
Example 3 
Another low-fat peanut butter product was formulated, as shown below. 
______________________________________ 
Ingredients Percentage 
______________________________________ 
Defatted Peanut Flour (12% fat) 
30.5 
Natural Glycerin 17.0 
Salt 1.5 
Maltodextrin (10 DE) 
12.6 
Sugar 7.4 
Peanut Oil 3.5 
Mouth Feel Enhancer 15.0 
Sorbitol 10.5 
Dextrose 2.0 
______________________________________ 
The water activity of the product/composition prepared according to this 
example was found to be approximately 0.55. The product was 93% fat free. 
Example 4 
Another low-fat peanut butter product formulated as shown below. 
______________________________________ 
Ingredients Percentage 
______________________________________ 
Defatted Peanut Flour (12% fat) 
30.5 
Natural Glycerin 15.0 
Salt 1.5 
Maltodextrin (10 DE) 
4.0 
Sugar 14.8 
Peanut Oil 3.5 
Mouth Feel Enhancer 15.0 
Sorbitol 10.5 
Dextrose 2.0 
Water 3.2 
______________________________________ 
The product was found to be 93% fat free with a water activity level of 
0.58. 
Example 5 
This example demonstrates the preparation of a low fat peanut butter 
product employing an ingredient composition of the sort needed to provide 
water activity of approximately 0.72 and the resulting shelf stability 
observed. 
______________________________________ 
Ingredients Percentage 
______________________________________ 
Defatted Peanut Flour (12% Fat) 
30.0 
Natural Glycerin 15.0 
Salt 1.5 
Maltodextrin (101 1E) 
14.0 
Sugar 8.0 
Dextrose 2.0 
Peanut Oil 4.0 
Mouth Feel Enhancer 15.0 
Water 10.5 
______________________________________ 
The water activity obtained through the product of this example inhibited 
bacterial growth over eight weeks of storage at room temperature. 
Furthermore, the mold and yeast count indicated that the product did not 
support yeast or mold growth over the same eight-week period. 
Using the ingredients as shown in each of Examples 6A-E, 7A-C and 8A-D, a 
low fat peanut butter product can be prepared, having a water activity 
level and shelf stability in accordance with the present invention. 
______________________________________ 
Example 6 A B C D E 
______________________________________ 
Ingredients Weight Percentage 
Defatted Peanut Flour 
12 17 25 35 46 
Natural Glycerin 
6 7.5 13 16 21 
______________________________________ 
______________________________________ 
Example 7 A B C 
______________________________________ 
Ingredients Weight Percentage 
Defatted Peanut Flour 
12 17 25 
Sodium Lactate 6 7.5 13 
______________________________________ 
______________________________________ 
Example 8 A B C D 
______________________________________ 
Ingredients Weight Percentage 
Defatted Peanut Flour 
10 14 28 33 
Glycerin/Propylene 
Glycol Mixture 5 8 15 16 
______________________________________ 
Example 9 
The data of this example summarizes the microbiological activity of the 
peanut butter of Example 5 (Aw=0.72), as monitored over an eight-week 
period. The data confirms shelf stability, in accordance with this 
invention. 
______________________________________ 
A. Plate count - Initial 
110 c.f.u./gram 
Week 1 Total Plate Count 
110 c.f.u./gram 
Week 2 Total Plate Count 
80 c.f.u./gram 
Week 3 Total Plate Count 
60 c.f.u./gram 
Week 4 Total Plate Count 
70 c.f.u./gram 
Week 5 Total Plate Count 
100 c.f.u./gram 
Week 6 Total Plate Count 
90 c.f.u./gram 
Week 7 Total Plate Count 
140 c.f.u./gram 
Week 8 Total Plate Count 
80 c.f.u./gram 
______________________________________ 
______________________________________ 
B. Yeast & Mold Count - Initial 
&lt;10/gram 
Week 1 Yeast & Mold &lt;10/gram 
Week 2 Yeast & Mold &lt;10/gram 
Week 3 Yeast & Mold &lt;10/gram 
Week 4 Yeast & Mold &lt;10/gram 
Week 5 Yeast & Mold &lt;10/gram 
Week 6 Yeast & Mold &lt;10/gram 
Week 7 Yeast & Mold &lt;10/gram 
Week 8 Yeast & Mold &lt;10/gram 
______________________________________ 
Example 10 
The peroxide value is an indication of rancidity development. The following 
data was accumulated by monitoring the peanut butter of Example 5 over an 
eight-week period. 
______________________________________ 
Initial Peroxide Value 0.26 Meg/Kg 
Peroxide Value (After Four Week) 
0.22 Meg/Kg 
Peroxide Value (After Eight Week) 
0.23 Meg/Kg 
______________________________________ 
Note that the subject peanut butter was not formulated with an antioxidant. 
The initial peroxide value of the low fat peanut butter spread was very 
low and remained the same over eight weeks, indicating that the product is 
not prone to any rancidity/oxidative reaction. It should also be noted 
that the peanut butter of Example 5, while meeting the above criteria, 
also exhibited excellent consumer qualities in terms of taste and mouth 
feel. 
While the principals of this invention have been described in connection 
with specific embodiments, it should be understood clearly that these 
descriptions, along with the chosen tables and data therein, are made only 
by way of example and are not intended to limit the scope of this 
invention, in any manner. For example, the products/compositions can be 
prepared using various other flour materials having characteristics and 
originating from sources other than those described above. Likewise, an 
appropriate amount of conventional peanut butter can be incorporated in 
the product/composition of this invention, but is not required to obtain 
the qualities, water activities and/or shelf stability described herein. 
Other advantages and features of this invention will become apparent from 
the following claims, with the scope thereof determined by the reasonable 
equivalents, as understood by those skilled in the art.