Nutrin Distribution Company
P.O. Box 65597, Washington, DC 20035
Tel: 1-877-2Nutrin   Fax:  1-815-301-9184

 

Standard Peanut Butter

                                                                         

Source

This product is produced from peanuts that have been cleaned, shelled, electronically sorted, laser-sorted, dry-roasted and blanched, sorted again, visually inspected, and mechanically ground into a paste. The paste is then mixed with stabilizers, dextrose, and salt to produce peanut butter.

 

 

 

 

Description

The product comprises paste, ranging in color from light gold to golden brown, and  possessing a flavor and aroma characteristic of roasted peanuts.

 

 

 

 

 

Physicochemical

(Typical Analysis)

 

 

 

Color Hunter L.

53

 

 

 

Specific gravity

0.90-0.92

 

 

 

Peroxide Value, meq/kg

<10

 

 

 

Moisture, %

<3

 

 

 

Impurities, %

<1

 

 

 

Free Fatty Acid (as oleic), %

<2

 

 

 

 

 

 

 

Granulation

This product is ground in a mill to a particle size less than <5 mils. 

 

 

 

Microbiological

Total Plate Count

Yeast and Mold  

Coliforms

E. Coli

Salmonella, Staph Aureus, Lysteria

<5,000

<200

<10

<3

Negative

 

 

 

 

 

 

Packaging

55 gallon drums, or 25Kg or 50 lb cartons with liners.

 

 

 

 

Shelf Life         

Twelve months at 0-12ºC, 55% - 65% relative humidity, in the dark, in absence of oxygen.

 

 

 

 

Ingredient Label

Peanuts, Dextrose, Stabilizer (comprising one or more of Hydrogenated Rapeseed, Oil, Hydrogenated Cotton Seed Oil, and Hydrogenated Soy Oil), Salt.

 

 

 

 

Preservatives/

Special Services

On special order, this product can be supplied with an antioxidant or other ingredients. The standard formulation is: Peanuts 91.75%, Dextrose 4.5%, Stabilizer: 2.25%, and Salt: 1.5%.

 

 

 

The specifications issued on this page are typical for our products, and are subject to change without notice. Guaranteed specifications are issued on a case by case basis, and are only binding upon Nutrin Corporation when issued in writing by an officer on the Company.

Biological variability may cause some analytical values to differ from those stated herein.


Nutrin

Nutritional Ingredients

PO Box 65048, Washington, DC 20035

Tel (202)466-2990 Fax (815) 550-6246 Toll-Free (888) 718-3235

http://www Nutrin com

 

Nutritional Information

Standard Peanut Butter

  

Nutrient

Units/ 100g

Value per 100 grams of edible portion

Proximates

 

 

Water

g

1.38

Energy

kcal

579.09

Energy

kj

2420.60

Protein

g

22.94

Total lipid (fat)

g

48.13

Carbohydrate, by difference

g

23.74

Fiber, total dietary

g

7.70

Ash

g

3.81

 

Minerals

 

 

Calcium, Ca

mg

36.70

Iron, Fe

mg

1.56

Magnesium, Mg

mg

161.48

Phosphorus, P

mg

328.47

Potassium, K

mg

603.72

Sodium, Na

mg

605.51

Zinc, Zn

mg

3.04

Copper, Cu

mg

0.62

Manganese, Mn

mg

1.91

Selenium, Se

mcg

6.88

 

Vitamins

 

 

Vitamin C, total ascorbic acid

mg

0.000

Thiamin

mg

0.402

Riboflavin

mg

0.090

Niacin

mg

12.409

Pantothenic acid

mg

1.280

Vitamin B-6

mg

0.235

Folate, total

mcg

133.038

Vitamin B-12

mcg

0.000

Vitamin A, IU

IU

0.000

Vitamin A, RAE

mcg_RAE

0.000

Vitamin E

mg_ATE

7.160

 

 

Lipids

 

 

Fatty acids, saturated

g

9.865

4:0

g

0.000

6:0

g

0.000

8:0

g

0.000

10:0

g

0.000

12:0

g

0.000

14:0

g

Tr.

16:0

g

4.537

18:0

g

3.034

20:0

g

0.459

22:0

g

1.376

24:0

g

0.459

Fatty acids, monounsaturated

g

21.791

16:1

g

Tr.

18:1

g

21.103

20:1

g

0.688

22:1

g

0.000

Fatty acids, polyunsaturated

g

16.515

18:2

g

16.515

18:3

g

Tr.

18:4

g

0.000

20:4

g

0.000

20:5

g

0.000

22:5

g

0.000

22:6

g

0.000

Cholesterol

mg

0.000

 

Amino acids

 

 

Tryptophan

g

0.211

Threonine

g

0.744

Isoleucine

g

0.764

Leucine

g

1.408

Lysine

g

0.780

Methionine

g

0.267

Cystine

g

0.279

Phenylalanine

g

1.126

Tyrosine

g

0.884

Valine

g

0.911

Arginine

g

2.598

Histidine

g

0.550

Alanine

g

0.863

Aspartic acid

g

2.816

Glutamic acid

g

4.541

Glycine

g

1.309

Proline

g

0.959

Serine

g

1.071