Non-US peanut butters typically have only one ingredient (peanuts) and therefore you get peanut oil separating out that needs to be stirred in. American peanut butter (at least the ‘popular’ brands) tend to be so full of preservatives and shit that they hold their state.
Made from Roasted Peanuts and Sugar, Contains 2% or Less of: Molasses, Fully Hydrogenated Vegetable Oils (Rapeseed and Soybean), Mono and Diglycerides, Salt.
The vegetable oils are saturated fats, which will mix with the peanut oil, but solidify at room temperature. That and the sugar are doing the leg work on keeping the peanut butter from separating. So yeah, saturated fats and sugar are unhealthy additives specifically for preserving the peanut butter. What exactly is your definition of a preservative?
Incorrect, hydrogenated is a synthesis artificial process that chemically alters them and turns them into dryer texture but it’s less healthy and more artificial. I avoid it.
The problem is that much of what Spain sells as peanut butter is built around the European expectation:
simpler ingredients
fewer sweeteners
“natural” separation accepted as normal
The EU keeps strict maximum levels for contaminants in foods, including aflatoxins. Commission Regulation (EU) 2023/915 sets tight contaminant limits, and the EU’s own 2023 summary notes that maximum levels are set at strict levels considered reasonably achievable.
Aflatoxins are various poisonous carcinogens and mutagens that are produced by certain molds, especially Aspergillus species such as Aspergillus flavus and Aspergillus parasiticus.
…are non-US peanut butters less viscous?
Non-US peanut butters typically have only one ingredient (peanuts) and therefore you get peanut oil separating out that needs to be stirred in. American peanut butter (at least the ‘popular’ brands) tend to be so full of preservatives and shit that they hold their state.
Here’s the full list of ingredients for Jif:
Made from Roasted Peanuts and Sugar, Contains 2% or Less of: Molasses, Fully Hydrogenated Vegetable Oils (Rapeseed and Soybean), Mono and Diglycerides, Salt.
https://www.foodsco.net/p/jif-creamy-peanut-butter/0005150024191
It’s not just peanuts but it’s not really “preservatives and shit” either.
The vegetable oils are saturated fats, which will mix with the peanut oil, but solidify at room temperature. That and the sugar are doing the leg work on keeping the peanut butter from separating. So yeah, saturated fats and sugar are unhealthy additives specifically for preserving the peanut butter. What exactly is your definition of a preservative?
Preservative refers to a substance that inhibits spoilage, decay, discoloration or other drops in quality.
It’s one way to increase shelf life.
A stabilizer isn’t a preservative because oil separation doesn’t impact quality, shelf life or anything like that.
Peanuts already have saturated fat, the vegetable oils are better on that than the peanuts.
Incorrect, hydrogenated is a synthesis artificial process that chemically alters them and turns them into dryer texture but it’s less healthy and more artificial. I avoid it.
That’s a bubbler leaking hydrogen while submerged in the oil, and it’s mostly a fancy word for margarine.
No salt? XD
There is definitely salt in my aldi peanut butter, and a lot of sugar, I can tell just by taste without checking the label.
You can get some brands which have a pinch of salt added, but in my experience, most brands don’t…
Of the pure pbs, I’ve found several. I think Richards and Kroger do.
https://www.gamintraveler.com/2026/03/01/why-you-cant-really-find-american-peanut-butter-in-spain-and-most-of-europe/
https://en.wikipedia.org/wiki/Aflatoxin
Why do you call it “natural” separation lol
Gravity is a natural process. The oil is less dense.
And why “”
Lol. I reas the article, and:
😳 Who the hell buys more than one kg of peanut butter??
When I left the US this was a BIG surprise for me