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Peanut Butter History

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Peanut butter is a soft food that has been made by grounding roasted peanuts. Peanut butter is a low calorie - product which often has been used as a spread on breads and serves as important element in confectionary. It is one amongst the most commonly used spread within the United States. It is rich in essential nutrients such as vitamins, dietary fiber and mineral such as magnesium and potassium [1,2].
The history of peanut butter dates to Aztec times. They mashed cooked peanuts and was made to a paste consistency and was used for human consumption. The manufacturing method and the machinery involved in manufacturing the spread is attributed to three main inventors. In 1884, Marcellus Edson patented peanut paste obtained from grinding roasted peanuts [3]. After few years in 1895, Dr. Jhon Kellogg, patented the method of producing peanut butter from raw peanuts. There were several issues relating to separation of oil from the peanut butter. This was overcome by a chemist, Joseph Rosefield, in 1922, who used hydrogenated oil such as cotton seed oil, rapeseed oil as a stabilizer to mainly prevent oil separation in the product. Later in 1932, he …show more content…

The hydrogenated vegetable oil such as the cotton seed, soybean and rapeseed oil are commonly as ingredient to produce peanut butter to prevent the chances of separation. These are the major ingredients that is used for production of peanut butter. The nutrition information (Amount per serving) for 2 tsp (32g) is 190 calories, total fat is 16 g, saturated fat is 3g, trans fat 0g, cholesterol is 0 mg, sodium is 150 mg, total carbohydrates is 6g of which the dietary fiber is 2g and sugar is 3g and the protein is 7g. The product contains 2% iron and 10% vitamin E and niacin is 20%. The above-mentioned values change with serving size and the percentage daily values are based on a 2,000-calorie

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