You really don't want to know.
Did anyone know that they had to regulate Peanut Butter ?
It seems that to save money they were leaving the Peanuts out of it.
It is after all just mostly grease and oil.
I believe the government requirement is 45 % minimum peanut content is required.
SJ, I used to have a peanutbutter maker, all it did was grind peanuts and make peanutbutter, peanuts have a large amount of nutaral oils and fats no need to add any when processing it. A little research will show you what can be done with simple peanuts, it's amazing really.....
Below is the Federal guidlines for Peanut Butter.....
The way I read it peanutbutter is at least 90% peanuts by weight......
21 CFR 164.150 Peanut butter.
(a) Peanut butter is the food prepared
by grinding one of the shelled and
roasted peanut ingredients provided for
by paragraph (b) of this section, to
which may be added safe and suitable
seasoning and stabilizing ingredients
provided for by paragraph (c) of this
section, but such seasoning and stabilizing
ingredients do not in the aggregate
exceed 10 percent of the weight of
the finished food. To the ground peanuts,
cut or chopped, shelled, and
roasted peanuts may be added. During
processing, the oil content of the peanut
ingredient may be adjusted by the
addition or subtraction of peanutoil.
The fat content of the finished food
shall not exceed 55 percent when determined
as prescribed in ‘‘Official Methods
of Analysis of the Association of
Official Analytical Chemists,’’ 13th Ed.
(1980), section 27.006(a) under ‘‘Crude
Fat—Official First Action, Direct
Method,’’ in paragraph (a), which is incorporated
by reference. Copies may be
obtained from the Association of Official
Analytical Chemists International,
481 North Frederick Ave., suite 500,
Gaithersburg, MD 20877–2504, or may be
examined at the Office of the Federal
Register, 800 North Capitol Street,
NW., suite 700, Washington, DC.
(b) The peanut ingredients referred to
in paragraph (a) of this section are:
(1) Blanched peanuts, in which the
germ may or may not be included.
(2) Unblanched peanuts, including the
skins and germ.
(c) The seasoning and stabilizing ingredients
referred to in paragraph (a)
of this section are suitable substances
which are not food additives as defined
in section 201(s) of the Federal Food,
Drug, and Cosmetic Act (the act), or if
they are food additives as so defined,
they are used in conformity with regulations
established pursuant to section
409 of the act. Seasoning and stabilizing
ingredients that perform a useful
function are regarded as suitable, except
that artificial flavorings, artificial
sweeteners, chemical preservatives,
and color additives are not suitable
ingredients in <a style='text-decoration: none; border-bottom: 3px double;' href="peanut%20butter" onmouseover="window.status='peanut butter'; return true;" onmouseout="window.status=''; return true;">peanut butter</a>. Oil
products used as optional stabilizing
ingredients shall be hydrogenated vegetable
oils. For the purposes of this
section, hydrogenated vegetable oil
shall be considered to include partially
hydrogenated vegetable oil.
(d) If peanut butter is prepared from
unblanched peanuts as specified in
paragraph (b)(2) of this section, the
name shall show that fact by some
such statement as ‘‘prepared from
unblanched peanuts (skins left on).’’
Such statement shall appear prominently
and conspicuously and shall be
in type of the same style and not less
than half of the point size of that used
for the words ‘‘peanut butter.’’ This
statement shall immediately precede
or follow the words ‘‘peanut butter,’’
without intervening written, printed,
or graphic matter.
(e) Label declaration. Each of the ingredients
used in the food shall be declared
on the label as required by the
applicable sections of parts 101 and 130
of this chapter.
[42 FR 14475, Mar. 15, 1977, as amended at 47
FR 11834, Mar. 19, 1982; 49 FR 10103, Mar. 19,
1984; 54 FR 24896, June 12, 1989; 58 FR 2886,
Jan. 6, 1993; 61 FR 9325, Mar. 8, 1996; 63 FR