Peanut butter, a staple in many households, is a globally enjoyed food product. Despite its widespread consumption, its precise classification often leads to questions regarding its composition and categorization. This article clarifies how peanut butter is defined, from its textural characteristics to its botanical origins and the formal regulations governing its identity.
Understanding the “Butter” in Peanut Butter
The “butter” in “peanut butter” refers to its smooth, spreadable consistency, not dairy content. Many plant-based products, like apple or cashew butter, use this designation for their rich, creamy paste. These products are processed to achieve a similar texture to dairy butter.
Peanut butter is entirely plant-based, containing no milk or dairy. Processing roasted peanuts into a paste creates its characteristic spreadable quality. The name primarily describes its physical form and typical use as a spread.
Identifying Peanut Butter’s Botanical Origin
Peanuts are botanically classified as legumes, belonging to the Fabaceae family. This plant family includes peas, beans, and lentils, all characterized by seeds growing within pods. Peanuts develop underground, which differentiates them from tree nuts.
Tree nuts, like almonds, walnuts, and cashews, grow on trees. This botanical distinction has practical implications for food allergies. Individuals with a peanut allergy may not necessarily be allergic to tree nuts, and vice versa, due to their differing biological compositions.
Official Definitions and Standards
The U.S. Food and Drug Administration (FDA) establishes a standard of identity for peanut butter, outlined in 21 CFR Part 164.150. This regulation defines what a product must contain to be legally labeled and sold as “peanut butter” in the United States. To meet this standard, a product must contain at least 90% peanuts by weight.
The remaining 10% of ingredients can include safe and suitable seasoning and stabilizing agents. Permitted ingredients include salt, sweeteners like sugar, honey, or molasses, and hydrogenated vegetable oils. These added oils help prevent oil separation and extend shelf life.
The FDA standard specifically prohibits certain ingredients in products labeled as “peanut butter.” Artificial flavorings, artificial sweeteners, chemical preservatives, and color additives are not permitted. The finished product’s fat content must also not exceed 55%. Products not meeting the 90% peanut content or containing prohibited ingredients cannot be labeled “peanut butter.” They are often labeled “peanut butter spread” or “peanut spread” to indicate their different composition. This regulatory framework ensures consumers receive a consistent product.