Peanut Processing Products Introduction

Found in three-fourths of the pantries across the US, peanut butter is truly an American staple. In this country alone, we consume about 700 million pounds of it every year! More than 50% of the peanuts grown are eaten in the form of peanut butter. And why not? Children know it as their favorite sandwich filling, adults use it as a savory addition to sauces and spread, and everyone loves it paired with other indulgences in rich desserts. What began as a simple vegetarian protein alternative, peanut butter has become one of the most affordable, nutritious, and delicious food items available today!

Health Benefits

High in mono- and polyunsaturated fats, consumption of peanut butter can contribute to improving cholesterol levels and reducing the risk of disease. Peanut butter is also an excellent source of plant protein. With about 8g per 2 Tbsp. of peanut butter, a small serving can make a significant contribution to daily protein intake. Peanut butter is a great substitution or alternative to meat products because it is much less expensive, it is filling, and it contains fiber. Finally, peanut butter is jam-packed with hard-to-get nutrients such as phosphorus, potassium, zinc, folate, and the antioxidant vitamin E. Even phytochemicals – specifically, resveratrol – can be found in peanut butter.

Understanding Peanut Butter

Peanut butter has been an inexpensive favorite through the life cycle, but recently confusion has arisen concerning the types of peanut butter that we eat – what is the difference between commercial and “natural” peanut butter? And are both types healthy?

To be called peanut butter, both traditional and “natural” types must contain a minimum of 90% peanuts, with no artificial sweeteners, colors, or preservatives. This includes the chunky version. Commercial peanut butters are blended or homogenized for convenience and for creaminess, whereas “natural” peanut butters require stirring and are not as smooth in texture.

To stabilize commercial peanut butter blends and eliminate separation, manufacturers may add a small amount (less than 1-2%) of partially hydrogenated, or fully hydrogenated oil. For added flavor, some commercial brands may also add small amounts of sugar or salt. Even with these additions, changes in macronutrient content per serving compared to “natural” peanut butter are minimal.

Peanut oil has a pleasing and sometimes light nutty flavor. In addition to its great taste, peanut oil is perfect for deep-frying because it has a unique property. It does not absorb the flavor of other foods cooked in the oil. Therefore, you can cook several different items and each will maintain their own great taste. Peanut oil is also one of the world’s traditional deep-frying oils because it can reach such a high temperature which keeps the outside of the food crispy and the inside very moist. Peanut oil works well with all types of cooking and has been the oil of choice for frying by numerous restaurants for many years because it tastes great.

Health Benefits

Peanut oil is one of the healthiest oils. It is a vegetable oil that is naturally trans fat-free, cholesterol free, and low in saturated fats. Peanut oil is high in unsaturated fats, especially monounsaturated fat, like olive oil. It is also a source of the antioxidant, vitamin E and phytosterols, which benefit heart-health. Peanut oil is also a perfect choice for healthier frying because it can be heated to a higher temperature than other oils, and this results in lower oil pick up in the food.

Peanut Oil Nutrition Studies

The health benefits of peanut oil on blood lipids and heart health were looked at in a controlled human study conducted at Penn State University, which assigned subjects to one of four diets:

1. Moderate fat – 1/2 fat from peanut oil (PO),
2. Moderate fat – 1/2 fat from olive oil (OO),
3. Moderate fat – 1/2 fat from peanuts and peanut butter (PPB)
4. Low-fat Step II diet (American Heart Association/National Cholesterol Education Program),
5. Average American diet (AAD).

The PO and PPB diets significantly improved total and “bad” LDL cholesterol levels similar to olive oil when compared to an AAD. Cardiovascular disease risk was also significantly reduced by the PO and PPB diets similar to the OO diet.

In another human study, weight loss was measured in those on a moderate fat diet versus a low-fat diet. Peanut oil was substituted for half of the fat in the moderate fat diet. Subjects on the diet including peanut oil lost weight and also had improved cholesterol and triglyceride levels.

Additional emerging data is showing the benefits of healthy fats in regards to type 2 diabetes. Data shows that insulin sensitivity can be improved when saturated fat is replaced with unsaturated fats, like those found in peanut oil.

Understanding Peanut Oil

Main Types, Multiple Benefits

Refined Peanut Oil
Refined peanut oil, like all processed vegetable oil, has been refined, bleached and deodorized. This process removes the allergic protein component of the oil, making it non-allergenic. Refined peanut oil is the main type utilized in major US fast-food chains.

Gourmet Peanut Oil
Gourmet roasted peanut oils are not refined and are considered specialty oils. Some of these gourmet peanut oil may be roasted, aromatic oil, which provide a wonderful peanut aroma and flavor to many food products. They provide significant levels of vitamin E and phytosterols and are available in many retail outlets.

100% Peanut Oil
Packaging can be confusing at times. Sometimes oils are blended. To receive all of the benefits of peanut oil for your turkey fry, look for peanut oil as the only ingredient, or for “100% peanut oil” on the packaging.

Who Recommends Peanut Oil?

The 2005 US Dietary Guidelines recommend keeping “total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils,” like peanut oil.

The American Heart Association says “Most of the fats you eat should be the “better” fats – monounsaturated or polyunsaturated fats.” Vegetable oils (canola oil, olive oil, peanut oil, sunflower oil), avocados, nuts and seeds, and seafood are recommended sources of these fats.

Peanut Oil and Allergy

Research shows that highly refined peanut oil, which has had all of the allergic proteins removed, does not cause an allergic response in severely allergic individuals. A controlled human study published in the British Medical Journal that tested refined peanut oil in 60 severely allergic individuals, found that “refined peanut oil did not pose a risk in any of the subjects” who were allergic to peanuts.

The FDA Food Allergen Labeling and Consumer Protection Act of 2004 and the Federal Food, Drug, and Cosmetic Act also state, “highly refined oils and ingredients derived from highly refined oils are excluded from the definition of ‘major food allergen’.”