Peanut Butter
I. Introduction:
A. Definition:
Peanut Butter: A creamy or crunchy spread made from roasted peanuts, commonly
consumed as a spread on bread or used as an ingredient in various recipes.
B. Historical Background:
Invented by Marcellus Gilmore Edson in the late 19th century.
Popularized by Dr. John Harvey Kellogg as a protein-rich food.
II. Production Process:
A. Roasting:
1. Raw Peanuts:
o Harvested peanuts are cleaned and roasted to enhance flavor.
o Roasting may vary for different types of peanut butter.
B. Grinding:
1. Mechanical Grinding:
o Roasted peanuts are ground into a coarse or smooth paste.
o The grinding process releases natural oils from peanuts.
C. Blending and Seasoning:
1. Additives:
o Sugar, salt, and sometimes vegetable oil are added for flavor and texture.
o Some variations may include honey or other sweeteners.
D. Homogenization:
1. Consistency:
o The mixture is homogenized to achieve a uniform texture.
o The degree of homogenization determines smooth or crunchy peanut butter.
E. Packaging:
1. Airtight Containers:
o Packed in jars or other airtight containers to maintain freshness.
o Storage considerations to prevent oil separation.
III. Nutritional Composition:
A. Macronutrients:
1. Protein:
o Good source of plant-based protein.
2. Fats:
Contains monounsaturated and polyunsaturated fats.
o
3. Carbohydrates:
o Includes dietary fiber and natural sugars.
B. Micronutrients:
1. Vitamins:
o Vitamin E, niacin, folate.
2. Minerals:
o Magnesium, phosphorus, potassium.
C. Caloric Content:
1. Energy Source:
o High caloric density due to the combination of fats and proteins.
IV. Culinary Uses:
A. Spread:
1. Bread and Toast:
o Commonly used as a spread on bread or toast.
o Often paired with jam or jelly.
B. Cooking and Baking:
1. Sauces and Dressings:
o Used in savory sauces and dressings.
2. Baking Ingredient:
o An ingredient in cookies, brownies, and other baked goods.
C. Peanut Butter Variations:
1. Crunchy vs. Smooth:
o Personal preference influences the choice between crunchy and smooth textures.
2. Flavored Varieties:
o Some brands offer flavored peanut butters like honey-roasted or chocolate-infused.
V. Health Considerations:
A. Nutrient Density:
1. Protein Source:
o Valuable plant-based protein source.
2. Healthy Fats:
o Contains heart-healthy monounsaturated and polyunsaturated fats.
3. Dietary Fiber:
o Contributes to digestive health.
B. Allergen Information:
1. Allergies:
o Peanuts are a common allergen; caution for those with allergies.
C. Moderation:
1. Caloric Density:
o Portion control recommended due to high caloric content.
VI. Market Trends:
A. Healthy Alternatives:
1. Natural and Organic Options:
o Increasing demand for natural and organic peanut butters.
2. No Added Sugar or Salt:
o Health-conscious consumers seek products with minimal additives.
B. Plant-Based Trends:
1. Vegan and Plant-Based:
o Fits into plant-based and vegan diets as a protein-rich alternative.
VII. Conclusion:
A. Culinary Staple:
Peanut butter is a versatile and widely consumed food product with a rich history and a range
of culinary uses.
B. Nutritional Value:
Despite its caloric density, peanut butter provides essential nutrients and can be part of a
balanced diet when consumed in moderation.
C. Diverse Applications:
From traditional spreads to innovative recipes, peanut butter remains a beloved and adaptable
ingredient.
This study note provides an in-depth overview of peanut butter, covering its production process,
nutritional composition, culinary uses, health considerations, and current market trends.
Understanding the versatility and nutritional benefits of peanut butter enhances appreciation for its
role in modern diets.
