Peanut butter

Peanut butteris a foodpasteorspreadmade fromground,dry-roastedpeanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, oremulsifiers. Consumed in many countries, it is the most commonly used of thenut butters, a group that also includescashew butterandalmond butter.
Peanut butter is anutrient-rich food containinghigh levelsofprotein, severalvitamins, anddietary minerals. It is typically served as a spread on bread, toast, or crackers and used to make sandwiches (notably thepeanut butter and jelly sandwich). It is also used in a number ofbreakfast dishesanddesserts, such asgranola,smoothies,crepes,cookies,brownies, orcroissants.
The earliest references to peanut butter can be traced toAztecandIncacivilizations, who ground roasted peanuts into a paste.However, several people can be credited with the invention of modern peanut butter and the processes involved in making it. TheU.S. National Peanut Boardcredits three modern inventors with the earliest patents related to the production of modern peanut butter.Marcellus Gilmore EdsonofMontreal, Quebec, Canada, obtained the first patent for a method of producing peanut butter from roasted peanuts using heated surfaces in 1884.Edson's cooled product had "a consistency like that ofbutter,lard, or ointment" according to his patent application which described a process ofmillingroasted peanuts until the peanuts reached "a fluid or semi-fluid state". He mixed sugar into the paste to harden its consistency.
A businessman fromSt. Louisnamed George Bayle produced and sold peanut butter in the form of a snack food in 1894.By 1917, American consumers used peanut products during periods of meat rationing, with government promotions of "meatless Mondays" when peanut butter was a favored choice.
John Harvey Kellogg, known for his line of preparedbreakfast cereals, was an advocate of using plant foods as a healthier dietary choice thanmeat.He was issued a patent for a "Process of Producing Alimentary Products" on May 24, 1898, and used peanuts, although he boiled the peanuts rather than roasting them.Kellogg'sWestern Health Reform Instituteserved peanut butter to patients because they needed a food that contained a large amount ofproteinthat could be eaten without chewing.At first, peanut butter was a food for wealthy people, as it became popular initially as a product served at expensive health care institutes.
Although often credited with its invention,George Washington Carverdid not invent peanut butter.By the time Carver published his document about peanuts, entitled "How to Grow the Peanut and 105 Ways of Preparing it For Human Consumption" in 1916,many methods of preparation of peanut butter had already been developed or patented by various pharmacists, doctors, and food scientists working in the US and Canada.
Early peanut-butter-making machines were developed by Joseph Lambert, who had worked at Kellogg'sBattle Creek Sanitarium,and Dr. Ambrose Straub who obtained a patent for a peanut-butter-making machine in 1903.
In 1922, chemistJoseph L. Rosefieldinvented a process for making smooth peanut butter that kept the oil from separating by usingpartially hydrogenated oil; Rosefield licensed his invention to the company that createdPeter Panpeanut butter in 1928. In 1932 he began producing his own peanut butter under the nameSkippy.Under the Skippy brand, Rosefield developed a new method of churning creamy peanut butter, giving it a smoother consistency. He also mixed fragments of peanuts into peanut butter, creating the first "chunky"-style peanut butter.In 1955,Procter & Gamblelaunched a peanut butter namedJif, which was sweeter than other brands due to the use of sugar and molasses in its recipe.
InSouth Africa, the first peanut butter was produced in 1926 by Alderton Limited in Potgietersrus (nowMokopane),The product proved so popular thatTiger Brands(then Tiger Oats Company) took over the manufacture under the brand name Black Cat, which it still produces.
A related dish namedpinda-dokkunnu('peanut cheese'inSranan Tongo) existed inSurinameby 1783. This was more solid than modern peanut butter and could be cut and served in slices like cheese.Pinda bravoe, a soup-like peanut-based dish, also existed in Suriname around that time.Peanut butter is referred to aspindakaas('peanut cheese') in Dutch for this reason, as Suriname was aDutch colonyat that time.When peanut butter was brought onto the market in theNetherlandsin 1948, it was not allowed to do so under the namepeanut butter. The wordbutterwas specifically reserved for real butter, to avoid confusion withmargarine.
Similar tonut milks,nut buttersand peanut butter are related to an equivalent dairy product that people are familiar with.Butteris a dairy product usually made from cow's milk and processed into a solid that can be spread on food. Although peanut butter is not solid at normal room temperatures, it is thick and spreadable.
A slang term for peanut butter inWorld War IIwasmonkey butter.
Among the types of peanut butter are
Due to weather conditions, peanuts are usually planted in spring. The peanut comes from a yellow flower that bends over and penetrates the soil after blooming and wilting, and the peanut starts to grow in the soil. Peanuts are harvested from late August to October, while the weather is clear.This weather allows for dry soil so that when picked, the soil does not stick to the stems and pods. The peanuts are then removed from vines and transported to a peanut shelling machine for mechanical drying. After cropping, the peanuts are delivered to warehouses for cleaning, where they are stored unshelled in silos.
Shelling must be conducted carefully lest the seeds be damaged during the shell removal. The moisture of the unshelled peanuts is controlled to avoid excessive frangibility of the shells and kernels, reducing the dust in the plant.Afterwards, the peanuts are sent to a series of rollers set specifically for the batch of peanuts, where they are cracked. After cracking, the peanuts go through a screening process where they are inspected for contaminants.
Thedry roastingprocess employs either the batch or continuous method. In the batch method, peanuts are heated in large quantities in a revolving oven at about 800 °F (430 °C).Next, the peanuts in each batch are uniformly held and roasted in the oven at 320 °F (160 °C) for about 40 to 60 minutes.This method is good to use when the peanuts differ in moisture content. A hot air roaster is employed in the continuous method. The peanuts pass through the roaster while being rocked to permit even roasting. Aphotometerindicates the completion of dry roasting.Large manufacturers favor this method since it can lower the rate ofspoilageand requires less labor.
After dry roasting, peanuts are removed from the oven as quickly as possible and directly placed in a blower-cooler cylinder.There are suction fans in the metal cylinder that can pull a large volume of air through,so the peanuts can be cooled more efficiently. The peanuts will not be dried out because cooling retains some oil and moisture.The cooling process is completed when the temperature in the cylinder reaches 86 °F (30 °C).
After the kernels have been cooled down, the peanuts will undergo either heatblanchingor water blanching to remove the remaining seed coats. Compared to heat blanching, water blanching is a new process. Water blanching first appeared in 1949.
Peanuts are heated by hot air at 280 °F (138 °C) for not more than 20 minutes in order to soften and split the skins. After that, the peanuts are exposed to continuous steam in a blanching machine. The skins are then removed using either bristles or soft rubber belts. After that, these skins are separated and blown into waste bags. Meanwhile, the hearts of peanuts are segregated through inspection.
After the kernels are arranged in troughs, the skin of the kernel is cracked on opposite sides by rolling it through sharp, stationary blades.  While the skins are removed, the kernels are brought through a one-minute hot water bath and placed on a swinging pad with canvas on top.  The swinging action of the pad rubs off the skins. Afterward, the blanched kernels are dried for at least six hours by hot air at 120 °F (49 °C).
After blanching, the peanuts are screened and inspected to eliminate the burnt and rotten peanuts. A blower is also used to remove light peanuts and discolored peanuts are removed using a color sorting machine.
After blanching the peanuts are sent to grinding to be manufactured into peanut butter.  The peanuts are then sent through two sizes of grinders. The first grinder produces a medium grind, and the second produces a fine grind.At this point, salt, sugar, and vegetable oilstabilizermay be added to the fine grind; this adds flavor and allows the peanut butter to stay as a homogeneous mixture.Chopped peanuts may also be added at this stage to produce "chunky" peanut butter.
Before packaging, the peanut butter must be cooled to be sealed in jars.The mixture is pumped into a heat exchanger in order to cool it to about 120 °F (49 °C).Once cool, the peanut butter is pumped into jars andvacuum-sealed, a process which removes air anddeoxygenatesthe peanut butter to inhibit itsoxidation.The jars are then labeled and set aside until crystallization occurs. The peanut butter jars are then packaged into cartons and distributed to retailers, where they are stored at room temperature and sold to consumers.
A 2012 article stated that China and India are the first and second-largest producers of peanuts. The United States is the third-largest producer of peanuts. Georgia and Texas are the two major peanut-producing states, and more than half of the American peanut crop is used to make peanut butter.
The United States is a leading exporter of peanut butter and one of the largest consumers of peanut butter annually per capita.January 24 is National Peanut Butter Day in the United States.In March 2020 during theCOVID-19 pandemic, retail sales of peanut butter in the United States increased by 75% over the level in March 2019.
According toJon Krampner's 2013 book on peanut butter, per capita consumption of peanut butter in Canada and theNetherlands– the largest consumer per capita in Europe – exceeds that of the United States.
In Israel, the peanut-butter-flavoredpuffcornsnackBambaaccounts for 25% of the snack market;its consumption by infants has been linked to a low incidence of peanut allergies among Israelis.
In a 100 gram amount, smooth peanut butter supplies 597caloriesand is composed of 51%fat, 22%protein, 22%carbohydrates(including 5%dietary fiber), and 1% water (table). Both crunchy and smooth peanut butter are sources ofsaturatedandmonounsaturated fats(mainlyoleic acid) as 25% of total serving amount, andpolyunsaturated fat(12% of total), primarily aslinoleic acid).
Peanut butter is a rich source (20% or more of theDaily Value, DV) ofdietary fiber,vitamin E,pantothenic acid,folate,niacin, andvitamin B6(table,USDA FoodData Central). Also high in content are thedietary mineralsmanganese,magnesium,phosphorus,zinc,copper, andsodium(added as salt during manufacturing). Peanut butter is a moderate source (10–19% DV) ofthiamin,riboflavin,iron, andpotassium(table).
For people with apeanut allergy, peanut butter can cause a variety of possibleallergic reactions, including life-threateninganaphylaxis.This potential effect has led to banning peanut butter, among other common foods, in some schools.
Symptoms include:
Peanut butter is included as an ingredient in many recipes:peanut butter and jelly sandwiches,peanut butter cookies, and candies where peanut is the main flavor, such asReese's Pieces, or various peanut butter and chocolate treats, such asReese's Peanut Butter Cupsand theCrispy Crunchcandy bar.
Peanut butter's flavor combines well with other flavors, such as oatmeal, cheese, cured meats, savory sauces, and various breads and crackers.  The creamy or crunchy, fatty, salty taste pairs very well with complementary soft and sweet ingredients like fruit preserves, bananas, apples, and honey. The taste can also be enhanced by similarly salty things like bacon.
One snack for children is called "ants on a log", with a celery stick acting as the "log". The groove in the celery stick is filled with peanut butter and raisins arranged in a row along the top are "ants".
Plumpy'nutis a peanut butter-based food used to fight malnutrition in famine-stricken countries. A single pack contains 500 calories, can be stored unrefrigerated for two years, and requires no cooking or preparation.
Peanut butter inside a hollowchew toyis a method to occupy a dog with a flavoredtreat.A common outdoorbird feederis a coating of peanut butter on apine conewith an overlying layer of bird seed.
Peanut butter is aviscoelasticfood that exhibits both solid and fluid behaviors. It consists of ground-up peanuts and may contain additional additives, such as stabilizers, sugars, or salt. Its characteristic soft, spreadable texture can be further defined throughrheology– the study of flow and deformation of matter, affecting texture, consistency, and mouthfeel. Specifically for peanut butter, rheology can be used to define characteristics, such as spreadability and grittiness more accurately.