This article outlines major peanut butter varieties—including no-oil, flavored, banana, goji-berry, and artificial types—highlighting their formulations, processing steps, and stability requirements. It explains how emulsifiers, sugars, and oils enhance texture, spreadability, and shelf life, while specialty blends rely on optimized ratios for consistent flavor and viscosity. The article also covers wide applications in bakery, confectionery, snacks, and flavor systems, helping manufacturers expand product lines and meet rising global demand.
I. No-Oil Peanut Butter
No-oil peanut butter is designed for applications requiring low or zero added fat, such as specific bakery formulations. The key processing objective is to prevent peanut cell rupture, ensuring the oil remains enclosed within its natural cellular structure.
Key Characteristics
Suitable for baked goods with strict fat limits
100% peanuts, no additives
Neutral oil is retained inside cells
Clean label, natural taste
II. Flavored Peanut Butter
Flavored peanut butter enhances taste, spreadability, texture, and stability through a variety of functional ingredients.
Functional Improvements
- Preventing Oil Separation
- Hydrogenated oils
- Dextrose
- Powdered sucrose
- Improving Spreadability & Smoothness
- Enhancing Consistency in Coarse Grind Versions
- Lecithin, honey, yeast
- Developing New Formats
- Peanut butter blocks
- Peanut butter slices
- Flavor Systems
- Sugar, honey, malt
- Vanilla extract
- Essential oils
- Spices & dried fruits
Flavor Stability Considerations
- Roasted flavor intensity depends on temperature + roasting duration
- Exposure to moisture and oxygen rapidly deteriorates flavor
- Immediate sealing after grinding is crucial
Common Flavor Enhancers
Vitamin A enrichment with peanut oil–dissolved vitamin A
Vanilla for sweet varieties
Onion/salt/spices for savory versions
Glycerol to reduce stickiness and oil separation
Vitamin C to delay oxidation
III. Banana Peanut Butter
Banana peanut butter uses banana powder to produce a nutritious, flavorful product suitable for premium snack applications.
Process Flowchart
Raw Peanuts → Cleaning → Roasting → Red Skin Removal → Sorting
↓
Coarse Grinding
↓
Ingredient Mixing (Banana Powder + Sugar + Stabilizer)
↓
Fine Grinding → Deaeration → Filling → Sealing
↓
Conditioning → Finished Product
Banana Powder Production Steps
- Peel bananas
- Color protection
- Blanch at 85°C for 30–60 sec OR
- Soak in 0.2% citric acid + 0.01% Vitamin C
Crush into powder
Dry at 75°C for ~2 hours
| Component | Percentage (%) | Functional Role |
|---|---|---|
| Banana Powder | 20% | Flavor, color, nutrition |
| Monoglyceride | 2.5% | Emulsifier, stability |
| Vegetable Oil | 7% | Texture, smoothness |
| Sucrose | 7% | Sweetness |
| Peanut Base Paste | Balance | Body & main flavor |
Quality Requirements
- Must remain stable at 37°C for 1 week
- No oil separation
- Uniform yellow-brown color
- Strong peanut + banana aroma
- Smooth, thick, spreadable
Using fresh banana increases moisture → requires sterilization → reduces shelf life.
IV. Goji Berry Peanut Butter
Goji berry peanut butter combines roasted peanuts with nutrient-rich goji berry paste.
Process Flowchart
Peanuts → Roasting (136°C, 30 min) → Cooling
↓
Skin Removal → Coarse Grinding
↓
Ingredient Mixing (Goji Paste + Oil + Stabilizers)
↓
Fine Grinding (≈60°C)
↓
Filling → Sealing → Boxing
Recommended Formula Table
| Ingredient | Percentage (%) | Role |
|---|---|---|
| Peanut Paste Base | 70% | Main body |
| Goji Berry Paste | 15% | Flavor & nutrition |
| Salt | 4% | Taste |
| Sugar | 2.5% | Sweetness |
| Stabilizer Blend | Suitable amount | Texture & stability |
Stabilizer Blend (1:1:1 ratio)
| Stabilizer | Percentage (%) |
|---|---|
| Monoglyceride | 0.05% |
| Sucrose Ester | 0.05% |
| Xanthan Gum | 0.05% |
Final Product Features
- Fine, uniform, smooth paste
- Good spreadability
- Attractive color
- Rich in protein & unsaturated fats
- Suitable for coarse, sesame, or spicy versions
V. Artificial Peanut Butter
This alternative utilizes components such as soy protein concentrate, whey powder, coconut oil, and soybean oil, replacing up to 70% of peanuts.
Method:
1. Dry mix ingredients in a mixer.
2. Heat oils to melting point, then add to dry mix.
3. Add peanut butter and mix uniformly.
4. Homogenize using a fine grinder for a smooth texture.
Ingredient Table
| Ingredient | % |
|---|---|
| Soy Protein Concentrate | 14.50 |
| Whey Powder | 13.00 |
| Hydrogenated Coconut Oil | 12.00 |
| Soybean Oil | 10.00 |
| Corn Syrup | 8.30 |
| Dextrose | 6.50 |
| Peanut Butter | 30.00 |
| Sucrose | 2.00 |
| Cocoa Powder | 0.50 |
| Artificial Peanut Flavor | 0.70 |
| Salt | 1.00 |
| Standardized Yeast | 1.00 |
| Yellow Colorant (10% solution) | 0.50 |
It can also be produced with zero actual peanut ingredients for allergen-free applications.
VI. Peanut Butter Applications
Peanut butter is versatile in household use. Popular among children and often included in women’s diets, it’s less common for infants but can be a staple for some elderly. Its flavor, high protein, and fat content are widely appreciated. It pairs well with carbohydrate-rich foods and sweet dishes.
Since the early 1980s, with the introduction of complete production lines and technology, China’s peanut butter manufacturing base has expanded, and quality has improved. Foreign, joint venture, private, and state-owned enterprises have all contributed. However, per capita consumption in China remains very low. Many have never tasted it or realized its culinary potential. Understanding the US market is beneficial for promoting peanut processing and cultivation.
Peanut butter is highly versatile across households and industrial food manufacturing.
Consumer Use
- Popular among children
- Suitable for the elderly
- High protein + high-energy food
Pairing Options
Applesauce, jams, honey, berries, corn syrup, onions, sweetened condensed milk, and more.
Industrial Applications
| Application Field | Usage Share (%) | Examples |
|---|---|---|
| Food Industry | 70.5% | Baked goods, fillings |
| Confectionery | 31.8% | Chocolates, bars |
| Flavoring Systems | 24.9% | Desserts, drinks |
| Icings/Frostings | 22.9% | Pastry toppings |
Product Examples
- Peanut butter cookies
- Peanut shortbread sandwiches
- Nut ice cream cookies
- Waffles, bars, toffees
- Chocolate-coated peanut butter products
Market Insight
US remains the global leader in production & consumption
China’s peanut butter consumption remains low
Significant growth potential with proper market education
