Sithole, Tapiwa Reward; Ma, Yu‐Xiang; Qin, Zhao; Liu, Hua‐Min; Wang, Xue‐De (February 12, 2022). "Technical aspects of peanut butter production processes: Roasting and grinding processes review". Journal of Food Processing and Preservation. 46 (4): e16430. doi: 10.1111/jfpp.16430. ISSN 0145-8892. S2CID 246393485.

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a b c George, Anthonia (Fall 2015). "How Peanut Butter Is Made" (PDF). Archived (PDF) from the original on August 11, 2017 . Retrieved February 23, 2022. Process of producing alimentary products, US Patent #604493". US Patent Office. May 24, 1898. Archived from the original on April 5, 2017 . Retrieved May 8, 2017. The peanut butters were taste-tested in August 2023 by a large panel of consumers who regularly buy and consume peanut butter. Pine Cone Bird Feeder". Wisconsin State Environmental Education for Kids!. Archived from the original on February 11, 2009.John Harvey Kellogg, known for his line of prepared breakfast cereals, was an advocate of using plant foods as a healthier dietary choice than meat. [6] He was issued a patent for a "Process of Producing Alimentary Products" in 1898, and used peanuts, although he boiled the peanuts rather than roasting them. [6] [7] Kellogg's Western Health Reform Institute served peanut butter to patients because they needed a food that contained a lot of protein that could be eaten without chewing. [5] [6] At first, peanut butter was a food for wealthy people, as it became popular initially as a product served at expensive health care institutes. [5] [6] By varying the grinding time of peanuts, the resulting rheology and texture of natural peanut butter (with no stabilizer) can be affected. [52] More specifically, as grinding time increases, the apparent viscosity decreases. This is likely due to an increase in peanut oil produced by a higher grinding time, causing a lubricating effect to decrease viscosity. [52]

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a b c d e f g h i j k l m n o p Citerne, G. P., Carreau, P. J., & Moan, M. (2001). Rheological properties of peanut butter. Rheologica Acta, 40(1), 86-96. Cumo, Christopher, ed. Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present (Facts on File, 2015) In 1922, chemist Joseph Rosefield invented a process for making smooth peanut butter that kept the oil from separating by using partially hydrogenated oil; Rosefield "...licensed his invention to the company that created Peter Pan peanut butter" in 1928; further, in "...1932 he began producing his own peanut butter under the name Skippy". [13] Under the Skippy brand, Rosefield developed a new method of churning creamy peanut butter, giving it a smoother consistency. He also mixed fragments of peanut into peanut butter, creating the first "chunky"-style peanut butter. [5] In 1955, Procter & Gamble launched a peanut butter named Jif, which was sweeter than other brands, due to the use of "sugar and molasses" in its recipe. [5] A slang term for peanut butter in World War II was "monkey butter". [14]In a soft matter context, peanut butter can be considered as a colloidal dispersion, where solid, insoluble peanut particles are suspended in liquid oil. There are two types of peanut butter, and at room temperature, these two types of peanut butter behave differently. Non-stabilized peanut butter, also known as "natural" or "100%" peanut butter consists only of ground peanuts and peanut oil and may contain seasonings, such as salt. In natural peanut butter at room temperature, the insoluble peanut particles separate from peanut oil, and the difference in density causes the peanut oil to float upwards. [43] Stabilized peanut butter contains additional ingredients, such as vegetable oil, to prevent the grounded peanuts and peanut oil from separating into two layers. [43] The rheology of peanut butter may affect its best texture, flavor, storage stability, and overall quality. This understanding can be applied when determining better or alternative stabilizers for peanut butter or better grinding manufacturing processes for unstabilized peanut butter to prevent oil separation more effectively. [55] [56] See also A 2012 article stated that "China and India are the first and second-largest producers, respectively", of peanuts. [13] The United States of America "...is the third-largest producer of peanuts (Georgia and Texas are the two major peanut-producing states)" [13] and "more than half of the American peanut crop goes into making peanut butter." [13] Consumption crunchy or chunky peanut butter, which includes coarsely-ground peanut fragments to give extra texture [21]

Fat content is high, typically around the 50% mark. While most of this is heart-healthy unsaturated fat, peanut butter gets a nutritional red light for saturated fat, which averages between 8% and 9%. Tanti, R., Barbut, S., & Marangoni, A. G. (2016). Oil stabilization of natural peanut butter using food grade polymers. Food Hydrocolloids, 61, 399-408. Woodroof J.G. (1983). Peanuts: Production Processing Products (3ed.). Springer Netherlands. ISBN 0870554174. Who Invented Peanut Butter?". National Peanut Board. [ bettersourceneeded] . Retrieved June 15, 2021.Krampner, Jon. Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food (Columbia University Press, 2013). ISBN 9780231162333 Sugarman, Carole (October 5, 1988). "THE 'PEANUT BUTTER GRANDMOTHER' ". Washington Post. ISSN 0190-8286 . Retrieved September 13, 2022.