Surprising as it may seem, and despite their fat content, research has indicated firmly that nuts and peanuts are in fact positively beneficial to our health. Louise McKerchar reports on the peanut potential in new products.
The taste of peanuts and peanut butter appeal to consumers of all ages and peanuts have long been partnered with chocolate for a variety of confectionery products.
Peanuts have been and remain an important staple food for many Asian, African and American populations, where they make a significant contribution to the diet. Although peanuts are classed with other nuts for the purposes of dietary studies, they are in fact not nuts at all. Peanuts are a legume and grow underground, often being referred to as groundnuts. They have many characteristics of both (tree) nuts and pulses and as such are unique.
Snacks
Historically consumed as snack peanuts, inshells and peanut butter, over the past few years, processors and manufacturers in the United States have greatly expanded the range of specialised products available to meet the expanding needs of food processors. American peanut processors can meet individual specifications and can offer many new and interesting products that incorporate flavours, coatings and processes.
Vicious circle
These products are available in bulk, institutional and consumer sizes. Peanut butter, dry or oil roasted and flavoured kernels, roasted and salted inshell peanuts, granulated peanuts, defatted peanuts, peanut flour, peanut oil (both refined and crude) and aromatic peanut oil and roasted peanut extract are all available from US shellers, blanchers and manufacturers.
Utilising modern techniques, custom processors are able to provide their customers with a range of services, including:
* Blanching. US technological advances have meant that blanched peanuts offer better quality including fewer splits, less foreign material and greater uniformity of flavour and colour.
* Cleaning and sizing. Greater uniformity is provided through the removal of defects and additional sizing.
* Flavouring. Customised coatings can be developed for whole or split peanuts.
* Granulated or chopped peanuts. Granulated peanuts are added topically or within confectionery products, snacks, ice cream and baked goods to add both texture and flavour.
New value-added products have now been developed which have a number of applications including bakery, confectionery and the general consumer market.
Among these are:
* Peanut flour. Made from peanuts that have been cleaned, blanched and electronically sorted to select the highest quality peanuts, the nuts are then roasted and a natural defatting process is used to obtain a lower fat peanut flour with a strong roasted peanut flavour.
Peanut flour is used in confectionery products, seasoning blends, dry sauces, bakery mixes, frostings, fillings, cereal bars and nutritional bars. The flour is partially defatted, to either 12per cent or 28per cent fat. Peanut flour is available in a variety of roast levels within each fat level. The level of roast will determine the flavour profile of the peanut flour.
Peanut flour works well as a fat binder in applications such as confection centres. Using peanut flour at a level of 48per cent in a formulation has been found to extend the shelf life of confections and can contribute a peanut flavour to the products.
Protein source
Peanut flour, because of its high protein content (45-50per cent) is a good protein source for nutritional and diet bars, and is utilised as a flavouring agent in many other food applications.
* Peanut oil. Peanut oil is extracted from shelled and crushed peanuts by one, or a combination of the following methods: hydraulic pressing; expeller pressing; and/or solvent extraction.
Highly aromatic 100per cent peanut oil and peanut extract are also available. These products have a strong roasted peanut flavour and aroma. Suggested applications for these products include flavouring compounds, cooking oils, confections, sauces, baked goods or any other application that requires the addition of peanut flavour to a food.
* Roasted peanuts. Roasted peanuts are available in several different packages and roast variations, including oil and dry roast. Different coatings can be applied to the peanuts prior to and after roasting to provide a variety of products including such flavours as honey, smoked, sweet, hot and spicy, and salty.
* Peanut butter. A variety of different peanut butter products are currently available. Peanuts are roasted, blanched and sorted before grinding into a creamy consistency.
Peanut butter
Peanut butter produced in the US contains a minimum of 90per cent peanuts; sweeteners and salt can be added to enhance flavour while small amounts of stabilisers are used to prevent oil separation.
The small amount of stabiliser used does not contribute trans fatty acids to the product. Peanut pieces can be added to provide a crunchy style.
Custom formulations can also be developed to modify the texture or sweetness or to add flavouring.
Reduced fat peanut butters are available which provide a fat reduction of at least 25per cent and are becoming popular for confections and baked goods. Several different varieties are sold for both consumer and industrial use with varying peanut content depending on the flavour and consistency of the product needed. Other modified formulations for peanut butter, peanut spreads and peanut paste are available from most manufacturers.
Peanut butter is available in consumer-ready packaging or in institutional/catering containers for use in bakery and confectionery products.
Peanut paste, which is 100per cent ground peanuts, is used in a variety of industrial foods recipes and available from processors.
Louise McKerchar is with the American Peanut Council, London, UK. The American Peanut Council is based in Alexandria, VA, USA. Email: info@peanutsusa.com
