PEANUT BARS snacks

The fat content of the peanut butter is reduced by adding a native starch
into the ingredients for making a peanut butter product. The term "native
starch" is intended herein to mean any starch that possesses starch
granules and has not been pregelatinized, derivatized or mechanically,
thermally or chemically modified. The starch can be from corn, pea,
garbanzo bean, potato, wheat, rice, tapioca, sorghum, barley, waxy maize,
milo, arrowroot, waxy rice and waxy milo. The preferred starch is garbanzo
bean starch because it is bland in flavor and has reduced oil and water
binding to maintain low water activity. Other starch sources not listed
herein can likewise be used.

The amount of native starch added to a peanut butter formulation will
depend upon the degree of fat reduction desired. Preferably the amount of
starch will be from about 5 to about 50 percent by weight, with from about
6 to about 25 percent by weight being most preferred.

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Peanut butter is a cohesive, comminuted mixture of ground peanut particles
suspended in liquid peanut oil. Peanut butter is prepared by roasting,
blanching and grinding shelled peanuts to form a peanut paste. During the
grinding step, the cellular structure of the peanuts is ruptured releasing
the peanut oil in which the pulverized peanut particles become suspended.
A stabilizing agent such as a high melting point fat is generally added to
the peanut paste to prevent separation of the phases. An emulsifying
agent, a sweetening agent, and salt may also be added to the peanut paste.

The protein content of peanut butter is from about 26% to about 30% making
peanut butter a nutritious food. The oil or fat content of peanut butter,
however, is from about 48% to about 53% mitigating the nutritional value
of peanut butter. Accordingly, low-fat peanut butters having the flavor
and texture of conventional peanut butters are desirable.

Attempts to make low-fat peanut butter have generally focused on removing a
portion of the peanut oil found in peanuts and replacing the oil with a
low-fat and low calorie filler substitute. These low-calorie peanut butter
compositions have generally been unsatisfactory because the peanut oil
removal step tends to also remove a portion of the flavor components from
the peanut butter resulting in a peanut butter with poor taste. In
addition, the low-fat filler substitutes generally do not provide the
texture and consistency properties of conventional peanut butter.

Removing peanut oil from peanut butter results in a peanut butter lacking
flavor and adding low-fat filler substitutes results in a peanut butter
with poor texture and consistency. Thus it would be commercially
advantageous to provide a reduced-fat peanut butter composition which has
the flavor and consistency of conventional peanut butter.

Peanut bar graph showing overall textural preference of reduced fat
peanut butter products.