Talk:Peanut butter/Archive 2

Archive 1

Archive 2

Merge Peanut Paste

Both pages say "the distinction between peanut paste and peanut butter is not always clear in ordinary use." Not even an unclear distinction is provided. Peanut paste's article is a stub. For these reasons, I feel like what little additional content exists on the peanut paste page should be merged here. Fench (talk) 21:16, 11 June 2014 (UTC)

As per the source below, peanut paste is the main ingredient in peanut butter (from 75% to as much as 99%). "In general, peanut butter comprises peanut paste, a stabilizing agent, and optionally an emulsifying agent, a sweetening agent, and salt." "Peanut paste is obtained by roasting, blanching, and grinding raw peanuts by methods well known in the food arts." (Izzo, Henry J., and Robert E. Lieberman. "Reduced-fat peanut butter compositions and methods for preparing same." U.S. Patent 5,240,734, issued August 31, 1993.)

While as the article states some peanut butters are 99% peanut paste, they should remain seperate articles due to being two very different peanut creations. I.am.a.qwerty (talk) 10:56, 28 June 2014 (UTC)

From a U.S. citizen's point of view: I've never heard of peanut paste. We just have peanut butter.Howardrandallsmith (talk) 01:09, 28 July 2014 (UTC)

Request to amend

"A 2003 study showed that peanut butter has no discernible effect on the rotation of the Earth[8]."

The link this sentence has reference to is from a webpage called Improbable Research which excels in writing funny jokes. I suggest that this should be deleted from the article.

Done Sam ^Sing! 13:52, 18 November 2014 (UTC)

Aztecs?

The article makes the following claim: "Cultivated peanuts are native to the eastern foothills of the Bolivian Andes. The origin of peanut butter can be traced back to the Aztecs, who ground roasted peanuts into a paste.[2]"

Seriously, it's the Inca who live in the Andes, not the "Aztecs" who only live in Mexico. — Preceding unsigned comment added by 77.162.133.112 (talk) 16:15, 21 December 2014 (UTC)

Edit suggestion

Under the "Health benefits" header saturated fats are unnecessarily mentioned twice in a row:

with the remaining 15 percent saturated fats. Peanut butter also contains saturated fat and some sodium.

91.153.50.93 (talk) 18:24, 14 January 2015 (UTC)

Older book references

Moving from the article to here, as these are out of date and offer limited value to the general user. --Zefr (talk) 00:09, 17 May 2015 (UTC)

• Erlbach, Arlene (1993). Peanut Butter. Lerner Publications.
• Patrick, Jr., Coyle, L. (1982). The World Encyclopedia of Food. Facts on File.{{cite book}}: CS1 maint: multiple names: authors list (link)
• Lapedes, Daniel (1977). McGraw Hill Encyclopedia of Food, 4th ed. Agriculture and Nutrition. McGraw-Hill.
• Woodroof, Jasper Guy (1983). Peanuts: Production, Processing, Products. Avi Publishing Company.
• Zisman, Honey (1985). The Great American Peanut Butter Book: A Book of Recipes, Facts, Figures, and Fun. St. Martin's Press.

Peanut Butter Identifier Number??

So I just bought some Kraft All Natural Peanut Butter where the only ingredient is actually peanuts. There is a number besides the word peanut in paranthesis. Its either "L012c" or "1012c". Anyone know what this means?207.81.0.235 (talk) 05:02, 28 July 2015 (UTC)BeeCier

The Aztecs?

"Cultivated peanuts, a legume rather than a true nut, are native to the eastern foothills of the Bolivian Andes. The origin of peanut butter can be traced back to the Aztecs, who ground roasted peanuts into a paste."

The Incas perhaps, who lived in the Andes? The source cited is the Huffington Post, which would not be my first go-to for historical research. Maybe it was the Aztecs, but this should be double-checked. GeneCallahan (talk) 10:33, 29 July 2015 (UTC)

≈≈≈≈Shobuj≈≈≈≈ — Preceding unsigned comment added by 37.106.135.203 (talk) 00:51, 31 August 2015 (UTC)

Proposing a sub topic

We would like to propose the following topic, we have sufficient resources to back up our information. Differentiate the two types of peanut butter Describe the ingredients of the types and compare/contrast them Functional properties of ingredients as well as macronutrients (e.g. fat). State whether each abides by the regulations Describe how each are packaged E.g. controlled atmosphere storage. Natural peanut butter displayed stability and had an acceptable microbial count during storage (Mohd et al., 2016). Storage at 10 oC had a similar texture with the commercial product up until week 8 and without huge losses in oxidative stability until week 12 (Mohd et al., 2016). At higher storage, such as 25 and 35 oC, the oxidative stability was shortened to 4 weeks of storage only (Mohd et al., 2016). Grinding time, peanut variety and storage temperature had the most effect on quality changes of natural peanut butter (Mohd et al., 2016). Describe how each are processed Describe how once purchased by consumers, each product is stored Natural is refrigerated. Kraft is kept at room temperature. During storage, layer of liquid oil tends to form on the top of the product but can be prevented to some extent by the addition of stabilizers (e.g. monoglycerides and edible lipids) that in turn would form a crystalline structure when cooled to entrap free oil and prevent separation from ground peanut particles (Food Weekly News, 2014). Describe how this is a traditional product In diet when growing up. Allergies → Needs to be stated on the product Only about 20% of affected children outgrow peanut allergies (Husain & Schwartz, 2012). Describe nutritional aspects (fill in the blanks that wikipedia does not talk about very much) Give brief history on the product and how it started

Works Cited

Husain, Z., & Schwartz, R. A. (2012). Peanut Allergy: An increasingly Common Life-Threatening Disorder. Journal of the American Academy of Dermatology, 66(1), 136-143. doi:10.1016/j.jaad.2011.02.031. Mohd Rozalli, N. H., Chin, N. L., Yusof, Y. A., & Mahyudin, N. (2016). Quality Changes of Stabilizer-Free Natural Peanut Butter During Storage. Journal of Food Science and Technology, 53(1), 694-702. doi:10.1007/s13197-015-2006-x. Patent Issued for Peanut Butter with an Organic Stabilizer and Method for Manufacture. (2014). Food Weekly News, 116. — Preceding unsigned comment added by Amymorssinkhof (talk • contribs) 22:30, 14 February 2016 (UTC)

"...whereas 'natural' types of peanut butter consist solely of ground peanuts." in the lead

Many cook books consider peanut butter with salt to be "natural" (see for example this). In addition, peanut butter marketed as "natural" often contains plenty of other ingredients... the definition varies greatly (see for e.g. http://www.huffingtonpost.com/2012/02/24/natural-peanut-butter_n_1299454.html, do a Google search, or check your grocer's peanut butter section) This statement needs to be qualified and sourced. Before I go ahead and change it I figured I'd run it by anyone watching this page. Marteau (talk) 08:26, 17 March 2016 (UTC)

Semi-protected edit request on 28 September 2016

Occasionally, crunchy peanut butter is instead called chunky. I am requesting that this text under Types: "The two main types of peanut butter are crunchy and smooth." be changed to "The two main types of peanut butter are crunchy (or chunky) and smooth."

Bramey99 (talk) 14:26, 28 September 2016 (UTC)

Done — Andy W. (talk · ctb) 19:46, 29 September 2016 (UTC)

Semi-protected edit request on 20 March 2017

Check: "and peanut paste may have been used by the Aztecs as a toothache remedy in the first century of the Common Era (CE)". The mexica civilization (wrongly called Aztec) lived between XIII-XVI centuries. If its the first century it would be another mesoamerican civilization, like teotihuacan for example. 181.171.211.115 (talk) 19:08, 20 March 2017 (UTC)

Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format. — Train2104 (t • c) 05:43, 24 March 2017 (UTC)

Semi-protected edit request on 24 August 2017

In section production process-grinding, there is a missing space after 'stabilizer' it reads 'stabilizerare'. a similar mistake is in the packaging section where it reads 'vacuum sealingrids' instead of 'vacuum sealing rids'. Please fix these mistakes. RotundCat (talk) 01:14, 24 August 2017 (UTC)

Done and thanks Cannolis (talk) 01:25, 24 August 2017 (UTC)

@Cannolis: I just followed up with a couple other fixes. The cause of the spacing issue was a couple of nowiki tags added where a space should have gone. The tags have been removed. jd22292 (Jalen D. Folf) (talk) 01:29, 24 August 2017 (UTC)

Production process section

The bulk of it should be moved to Peanut, as all of the stages up to grinding are common for any peanut food.--Kintetsubuffalo (talk) 10:14, 2 October 2017 (UTC)

Physical Chemistry Section

I was assigned to write about the physical chemistry of a food product for a class and add it to a wikipedia page. Since peanut butter is such a stable article I will add my suggestions here first:

Lipids, Lipid Oxidation, Crystallinity

Oils are a major component of peanut butter, from the natural peanut oil to the added hydrogenated oils to keep the natural oils from separating out. Peanuts themselves contain around 50% oils, making the final peanut butter product almost 50% oil. Peanut butter itself is a dispersion of peanut particles in oil. Without any added hydrogenated oils, oil molecules will come together due to van der Waals interactions and rise to the top, creating a layer of oil sitting on a bed of peanut particles. The addition of hydrogenated oils stabilizes this by creating a crystal matrix US patent 3129102 . The mechanism of fat crystallization typically begins with the formation of crystals in the liquid state. The crystals must form a point of supersaturation that exceeds the barrier to crystallization. Nucleation then occurs, which is the process of molecules aggregating until they reach a size that is stable. The nucleus can then grow within the system through the assimilation of other fat molecules. Nucleation typically begins at a surface to reduce the energy barrier of crystallization. These nuclei then become sites for further nucleation, creating a crystal structure in a continuous liquid medium, making the peanut butter rigid and stable. The peanut oil is no longer able to freely come together and create a cream layer due to this rigid crystal structure. This crystal network stabilizes peanut butter not through interfacial adsorption, but by physically keeping the dispersed phase in place. The absence of a crystalline fat structure is the reason natural peanut butters are not as firm as commercial peanut butters. They lack the crystal structure given from the addition of hydrogenated oils.

A consequence to the oil in peanut butter is the possibility of lipid oxidation which would cause the peanut butter to go rancid. The mechanism of free radical oxidation occurs in three steps. Initiation, or the creation of a radical, propagation, which is the abstraction of a hydrogen on the lipid substrate, and termination, which is the combination of free radicals in the system. The dangerous thing about lipid oxidation is that the mechanism of free radical oxidation creates more free radicals which carries on the reaction. In peanut butter specifically, the main initiation molecule present is free oxygen which can be turned to a radical by metals or the cleavage of peroxides by light and temperature. Metals such as iron and copper have high oxidation states that aid in the degradation of peroxides. Although the presence of metals typically present due to the use of metal grinders during processing have an effect on lipid oxidation, the main driver is the presence of peroxides and oxygen in the air as well as temperature induced initiation. Therefore, it is suggested that peanut butter should be kept out of the light and sealed after opening to prevent oxidation.

Lipid-Protein Interactions and Co-Oxidation

The steps of oxidation, a major cause of spoilage in peanut butter due to its high lipid and protein content.

There are possible consequences to the binding of lipids and proteins in peanut butter. There is a considerable amount of the binding of lipid peroxides and amino acids. The functional groups susceptible to this in amino acids are –SH, -OH, -NH₂, -COOH, and –NH. This is because the propagation steps of oxidation occur with the abstraction of a hydrogen, creating a free radical. The heat added during the processing of peanut butter has been found to denature proteins, but does not dissociate any lipid-protein complexes. Due to these lipid-protein interactions, co-oxidation is a large problem in peanut butter. All products of lipid oxidation have the ability to react with protein groups. Lipid-protein interactions also have beneficial effects on the structure of peanut butter. Covalent bonding, hydrogen bonding, electrostatic bonding, and van der Waals bonding all occur in protein-lipid interactions. One result of protein-lipid compounds is increased water binding ability. Proteins surround lipid molecules which traps water inside the matrix of proteins. This helps establish the low water activity in peanut butter as the water present in peanut butter is mostly bound water. The protein-lipid interactions found in peanut butter are thought to be induced during processing. This type of complex is more stable than protein-lipid interactions found in nature as the induced complexes are higher in covalent and hydrogen bonding, the strongest of the four interactions found in lipid-protein complexes. This is most likely why these interactions are not dissociated during heat processing.

Particle Size and Smoothness

|The [[particle size]] of the peanut particles in peanut butter is essential to the end product. In a creamy peanut butter it is important that the particle size of the peanuts as well as the fat crystals are not detected by the tongue. Research has shown that any particle smaller than 25μM cannot be detected by the tongue. However, particles that are hard, such as peanut particles can be detected at particle sizes as small as 10μM<ref>{{Cite journal|last=Engelin|first=Lina|date=|title=Relating particles and texture perception|url=https://www.sciencedirect.com/science/article/pii/S0031938405002386|journal=Physiology and Behavior|volume=86|pages=|via=}}</ref>. Research has shown that in order for peanut butter to be creamy, an average particle size of 20μM must be reached<ref name=":0">{{Cite journal|last=Shakerardekami|first=Ahmad|date=|title=Textural, Rheological and Sensory Properties and Oxidative |Stability of Nut Spreads—A Review|url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3588096/pdf/ijms-14-04223.pdf|journal=International Journal of Molecular Science|volume=|pages=|via=}}</ref>. This, however does not comply with the fact that hard particles, such as peanut particles, can be detected above 10μM. The reason peanut butter is still creamy at this particle size is due to the large amount of lipids in peanut butter. Peanut butter has a high oil content, which creates lubrication. Foods with a high fat content have lubrication with oral tissue. The presence of oil in the mouth prevents excess friction between the particles and the mouth tissue. The large amount of fat in peanut butter allows for many small fat droplets to coat the food bolus and create a barrier than prevents the mouth from detecting any roughness from particles<ref name=":0" />. This is why no roughness or graininess is perceived even if the particle size is large enough for the mouth to detect.

Sugar and Salt

Salt and sugar, two ingredients added to peanut butter mainly for flavor, have been found to also have effects on the physical characteristics of peanut butter as well. An important textural effect caused by the addition of salt and sugar is the crystallinity of the product. Crystallinity is the degree of which hard crystals are perceived upon eating peanut butter. Crystals in foods are repeating structures that have the ability to fill two dimensional space. Table salt forms crystals in a simple face centered cubic structure that repeats in all dimensions. Sugar molecules are more irregular so their crystalline structure is a little more complicated. The sucrose molecules are arranged in a repeating pattern that extend in three dimensions and held together by intermolecular forces, such as van der waals forces which act on molecules that are similar. These crystals are able to be dissolved in water. Due to the low amount of water present in peanut butter, the addition of salt and sugar have shown to have an increase in crystallinity perceived by consumers. It was also found that the addition of sugar had a larger effect on crystallinity. This is most likely due to the larger crystal size of a sugar molecule. Salt and sugar also have an effect on the adhesiveness and stickiness of peanut butter. Peanut butter is sticky due the large amount of oil present in peanut butter. The water in one’s saliva is unable to get into the peanut butter due to its high oil content and low water content. The hydrophobicity of the large amount of fatty acids in peanut butter do not allow for saliva to enter the peanut butter. This does not allow for the saliva to aid in breakdown of peanut butter in one’s mouth. Salt and sugar are able to address this issue through a colligative property known as osmotic pressure. The crystalline salt and sugar add particles to the peanut butter that help draw in water due to an increase in osmotic pressure. This increase in osmotic pressure is due to a large concentration gradient that draws saliva into the peanut butter, allowing enzymes in the saliva to break down starches, reducing adhesiveness and stickiness. It is also found that a decrease in adhesiveness directly correlates to an increase in ease of swallowing. The breakdown of starch and polymers reduces the oral viscosity of peanut butter in the mouth, allowing for better flow which results in ease of swallowing.

Rheology

Peanut butter is a dispersion of peanut particles in a continuous oil phase, so therefore it is expected that peanut butter would act as a dilatant, or shear thickening. This is because when particles are the dispersed phase and force is applied it is expected that the particles will clump together and it will require more force to continue applying shear. However, experimentally this is not the case. Research has shown that peanut butter exhibits Bingham plastic and Casson fluid properties. Even at high concentrations of peanut particles, dilatant properties are not seen. The rheology of peanut butter can therefore be determined to be caused by the crystalline structure of hydrogenated oils. A Bingham plastic is a material that does not show any flow until a certain amount of force is added. The crystalline structure of peanut butter is the reason peanut butter is a Bingham plastic. The crystalline fat keeps the peanut butter rigid and makes it resistant to flow. This is why natural peanut butters are runnier and experience flow at much lower forces. How the network is formed is the reason peanut butter shows soft solid and shear thinning behavior. The matrix of peanut butter involves hydrogenated oils largely adsorbed onto the surface of the peanut particles, as mentioned before. This creates a weak network stabilized by repulsive forces. This weak network keeps peanut butter solid at low shear stress, but once stress is applied the network can be easily broken and exhibit fluid like properties. This is why peanut butter is a spreadable material. Not only is peanut butter shear thinning, but it is specifically thixotropic, which means it is a time dependent shear thinning. The longer force is applied to peanut butter, the lower its apparent viscosity will become. Since peanut butter’s shear thinning behavior is not due to the addition of a polymer, its apparent viscosity's return to normal viscosity is not instant, making it thixotropic.

References

I think you could say enough of that with 90% fewer words. Please review WP:NOTEVERYTHING, WP:NOTTEXTBOOK, WP:NOTNEWS, and WP:CRYSTAL for perspective, then provide a shorter draft using systematic review articles, if possible (i.e., not opinions or sources like gizmodo.com). Also, familiarize yourself with reference formatting using templates at WP:CIT - your draft references are incomplete. Good luck. --Zefr (talk) 22:16, 17 December 2017 (UTC)

"Canadian inventions"

Why is peanut butter listed under the "Canadian inventions" category? It might have been first patented by a Canadian, but it wasn't invented there. 74.70.146.1 (talk) 10:07, 11 May 2018 (UTC)

Please stop mentioning Carver.

The recent edit I made was simple. It was retracting a sentence and a reference that says Carver was the original inventor. The profile page made in 2011 was clearly sensationalist and didn't even have any source; it also stole content from #history and then twisted it in the next sentence. The article is not reliable, therefore once again, can not be cited here. Here's a quote from the article:

"Agricultural chemist, George Washington Carver discovered three hundred uses for peanuts and hundreds more uses for soybeans, pecans and sweet potatoes. He start popularizing uses for peanut products including peanut butter, paper, ink, and oils beginning in 1880. The most famous of Carver's research took place after he arrived in Tuskeegee in 1896. However, Carver did not patent peanut butter as he believed food products were all gifts from God. The 1880 date precedes all the above inventors except of course for the Incas, who were first. It was Carver who made peanuts a significant crop in the American South in the early 1900's."

Sure he did... Also, Tuskeegee is not a town, Tuskegee is. "Carver began his peanut research in 1903", almost 20 years after peanut butter was patented. — Preceding unsigned comment added by Mix Bouda-Lycaon (talk • contribs) 00:45, 12 August 2011 (UTC)

Peanut butter was not patented it was a method of producing of peanut butter from roasted peanuts. John Kellogg came up with a different way of making the same thing using boiled peanuts. The end result was the same but the method was different therefore no patent was violated. Voss749 (talk) 06:26, 27 January 2019 (UTC)

Merge proposal: Artisan peanut butter

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.

The result of this discussion was Merge. puggo (talk) 01:34, 22 April 2020 (UTC)

---

Artisan peanut butter is a short article that offers little information, and could easily be wholly incorporated into this article as a new section in my opinion. nullspace^industries 11:03, 14 November 2019 (UTC)

• Agree It's just a type of peanut butter (if that). It will suffice as a section. Sir Magnus (talk) 12:00, 16 November 2019 (UTC)
• Support merge, although I don't think there is much content at Artisan peanut butter worth saving. At most, maybe a sentence or two about artisanal peanut butter could be incorporated into Peanut butter. Surachit (talk) 00:12, 19 January 2020 (UTC)
• Support: there's no content value there, but the 3 refs and one EL could support a section on artisanal peanut butter. --Zefr (talk) 00:22, 19 January 2020 (UTC)
  • Oh, please. The reasons for the minor content and weak references are because so-called "artisan" peanut butter is nothing more than roasted peanuts, ground into a paste. It doesn't warrant inclusion into this article, let alone deserve its own page, as it (the term "artisan") is usually part of a false construct, a self-aggrandizing and over-used bit of Western marketing psychology employed in the attempt to justify a higher price point in exchange for the suggestion of a higher quality product, but; in reality, translates, more accurately, to low-output production. Low-output production is just that and can offer no proof of higher quality in either production method or final product. The reason for low-output production levels of most common food products usually involves market over-saturation and the predictable lack of capital support, i.e., "since we failed to secure the funding necessary to expand, we will continue to position the company as a small, niche producer and crown ourselves "artisans" in an attempt to salvage our interests". True artisans are exceedingly rare and usually aren't found ruminating over the shallow pool of peanut butter minutiae. 71.112.242.241 (talk) 13:26, 6 April 2020 (UTC)

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

Artisan vs Artisanal

Artisan vs Artisanal

An artisan is a craftsperson who employs an artful approach to the production/manufacture of a good—for example, a gourmet cheese with an unusual microbial, ingredient and aging profile, produced in limited quantities. However, the correct descriptor is artisanal, which is of or pertaining to an artisan’s style of production: the cheese or peanut butter so produced is neither a person, nor is the peanut butter characterized by a person (artisan) retaining it for his or her consumption. It may be preferable to use the more accurate form “artisanal” when describing such foods, products or goods. — Preceding unsigned comment added by 2601:980:8200:F0D0:8DA6:6741:6D2:B2 (talk) 21:49, 9 May 2020 (UTC)

Expires on December 26?

something wrong here... — Preceding unsigned comment added by ‎124.168.19.203 (talk) 11:33, 28 October 2006‎

What's wrong Lepanta (talk) 17:10, 4 August 2020 (UTC)

Typo

There's an extraneous quotation mark in the History section immediately after the link to partially hydrogenated oil. Please remove it. 178.164.139.143 (talk) 14:33, 14 September 2020 (UTC)

 Done GenuineArt (talk) 15:00, 14 September 2020 (UTC)

Mention aflatoxin and its controls

Mention aflatoxin and its controls? — Preceding unsigned comment added by Ocdctx (talk • contribs) 22:17, 23 November 2020 (UTC)

Uses

I suggest a direct link to the article Ants on a log in the section related to this children's snack. So please change Ants on a log by a link to Ants on a log --Astrogot (talk) 12:46, 10 January 2021 (UTC)

 Done DarthFlappy 14:23, 10 January 2021 (UTC)

Thanks for the edit, but the link is Ants on a log and not Ants on a Log --Astrogot (talk) 17:25, 10 January 2021 (UTC)

 Done for real this time DarthFlappy 18:15, 10 January 2021 (UTC)

Artisan peanut butter - possible addition

The section for Artisan peanut butter could include the fact that the popular Carrefour supermarket chain in Kenya has grinding machines in each store to grind fresh peanut butter with no added ingredients on demand for individual customers, alongside a similar machine to make cashew nut butter. — Preceding unsigned comment added by Singularity Preparation (talk • contribs) 11:18, 17 January 2021 (UTC)

Semi-protected edit request on 19 January 2021

The infobox has both |potassium_mg=649 and |potassium_mg=564 We don't need two conflicting figures. If we believe the source [1] then the second is the correct number? Perhaps Zefr can fix it? 98.230.196.188 (talk) 23:13, 19 January 2021 (UTC)

 Done - Thanks - my error in editing the raw nutrition table. Zefr (talk) 00:37, 20 January 2021 (UTC)

A Commons file used on this page or its Wikidata item has been nominated for deletion

The following Wikimedia Commons file used on this page or its Wikidata item has been nominated for deletion:

• Jifcans.jpg

Participate in the deletion discussion at the nomination page. —Community Tech bot (talk) 04:25, 1 May 2021 (UTC)

George Washington Carver

The page on George Washington Carver emphasizes that he did not invent peanut butter -- should the link to his article be here? --- Etaoin 21:43 31 Dec 2003 (UTC)

If it's generally believed that he did, then I'd say it's relevant. Even if to simply disprove that. -- Darac Marjal 14:25, 14 Apr 2004 (UTC)

While he did not invent peanut butter, the statement that he only began research on peanuts in 1915 is FALSE. It needs to be changed. He started research in 1880 (YES, before any of those white men listed above him) and was the first of American (post Maya and Aztec) inventors to popularize peanut butter in the American South. How about you say that instead?

Assuming that you have the source, you should be the one say that and include the source.

The law and the term "peanut butter"

If I recall, it must be 90% peanuts or else they have to call it a "spread", not a "butter".

"Peanut butter must contain at least 90% peanuts (finished product weight), according the the Food & Drug Administration’s Code of Federal Regulations." — Preceding unsigned comment added by 76.176.108.8 (talk) 06:41, 31 May 2014‎ (UTC)

The Dutch version of this page gives a different reason for it being called "peanut cheese" (pindakaas) in Dutch -- for legal reasons, as "butter" was a protected term. I've added this to the article. Note that there are now two theories competing. --tgeller (talk) 10:58, 17 June 2021 (UTC)

Pinda-käse

In the paragraph about the history of P the word 'pinda-käse' is mentioned. This is not correct. This is German and Dutch occupiers made Surinamers speak Dutch. So the wordt is 'pinda-kasie' where 'kasie' means small cheese. Though I am a registered member of the community I can't change tgis. Regards, Pieter J. Bogaers. PJB~nlwiki (talk) 02:22, 15 July 2021 (UTC)

Semi-protected edit request on 11 August 2021

Please remove

because they needed a food that contained a lot of protein, yet which could

and add

because they needed a protein-rich food that could

It's a little more precise, and "a lot of protein" sounds a little less formal. 64.203.186.91 (talk) 13:53, 11 August 2021 (UTC)

 Done ScottishFinnishRadish (talk) 13:55, 11 August 2021 (UTC)

Wiki Education Foundation-supported course assignment

This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Amymorssinkhof.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 06:17, 17 January 2022 (UTC)

Wiki Education Foundation-supported course assignment

This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Joseullin.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 02:11, 18 January 2022 (UTC)

Semi-protected edit request on 23 March 2022

Change homogenous to homogeneous

[as in homogeneity - no such word as homogenity] Borngu (talk) 00:19, 23 March 2022 (UTC)

 Already done [2] ScottishFinnishRadish (talk) 12:13, 23 March 2022 (UTC)

Factoid seeking source

Had read that peanut-butter is used for Antarctic treks as it is very high in calories (and protein) and may be conveniently fed by squirting from tube without needing to stop moving. Drsruli (talk) 20:48, 26 June 2022 (UTC)

fix calories

In infobox, please change "Food energy (per serving) 588 kcal (2462 kJ)" to "Food energy (per 100g serving) 597 kcal (2500 kJ)". That is to specify the serving size (without which calories per serving is useless), and match the data from the nutritional profile further down in the article. I suspect the small discrepancy has something to do with the imprecise conversion from 3.5 oz to 100 grams. 3.5 oz is actually about 99.2 grams. 2602:24A:DE47:B8E0:1B43:29FD:A863:33CA (talk) 21:22, 28 August 2022 (UTC)

 Done Madeline (part of me) 09:22, 29 August 2022 (UTC)

Semi-protected edit request on 21 September 2022

hi — Preceding unsigned comment added by Chickenshrimpstirfry (talk • contribs) 19:46, 21 September 2022 (UTC)

Reliable sources issue

The U.S. National Peanut Board sells peanuts, this is not a reliable source and possibly signals a COI edit history. The history section needs more development. PigeonChickenFish (talk) 00:07, 25 February 2023 (UTC)

Semi-protected edit request on 28 February 2023

During World War II the racist term "monkey butter" was used because many Americans attributed the invention of peanut butter to African American scholar, George Washington Carver. 161.11.160.44 (talk) 19:48, 28 February 2023 (UTC)

 Not done - the user did not "specify what text should be removed and a verbatim copy of the text that should replace it. "Please change X" is not acceptable and will be rejected." Zefr (talk) 19:56, 28 February 2023 (UTC)

Semi-protected edit request on 6 January 2024

I cannot edit the Peanut Butter page, but I found a source for the "citation needed." The article reads: In Afrikaans, grondboontjiebotter (peanut butter) is also colloquially called katjiebotter (kitten butter); it is undetermined if Black Cat is the basis for this name.[citation needed]

This is the source: https://books.google.com/books?id=V_O1EAAAQBAJ&pg=PT249&lpg=PT249&dq=katjiebotter&source=bl&ots=c_q3Lyt0ad&sig=ACfU3U0Pux8qYuZN1jPUNktls55rVkGSJQ&hl=en&sa=X&ved=2ahUKEwiE5c6Mqb2DAxVjhIkEHZ9DCK0Q6AF6BAguEAM#v=onepage&q=katjiebotter&f=false

Thank you. Stellanati (talk) 19:30, 6 January 2024 (UTC)

 Not done for now: Thank you for taking the time to search for a citation, Stellanati. However, the source in question appears to be part-something part-autobiography which I don't think is reliable enough to support the citation in question. The author even alludes that they may be wrong, writing "is commonly referred to as katjiebotter (kitten butter)-maybe because of the Black Cat thing" (emphasis mine).

Please feel free to re-open this request or make a new one if you can find another source. —Sirdog (talk) 06:34, 8 January 2024 (UTC)

Used during arctic/antarctic expeditions

Because it is high in calories, does not spoil, and may be squeezed from a tube enabling feeding without the need to stop moving. Drsruli (talk) 06:58, 19 January 2024 (UTC)

Physical characteristics

This section is fully half the entire article. It's a lot of obscure information with regard to peanut butter. I suggest that this be moved to its own page, it's interesting nonetheless, but logically excessive here. Drsruli (talk) 06:49, 19 January 2024 (UTC)

@Drsruli I agree, the Rheology of peanut butter might be a viable article, but is excessive detail here, except perhaps for a brief summary. (Pinging Hhchen101 as the editor who added most of that information. If you are still active please participate in this discussion.) Roger (Dodger67) (talk) 07:27, 19 January 2024 (UTC)

Just wanted to chime in here to share that this was written as part of an assignment for a soft matter physics class (of which I am the instructor).

I think making a separate article probably makes the most sense, and I apologize if this assignment as made extra work for any of you! 128.197.29.255 (talk) 16:13, 12 February 2024 (UTC)

Split completed. Please check Rheology of peanut butter for any errors or ommissions. Please improve the categories. Roger (Dodger67) (talk) 22:40, 13 February 2024 (UTC)