Category Archives: Peanuts

Got Peanut Oil?

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Have you ever opened up your all-natural Krema PB and seen a layer of oil on the top?  Never fear – it’s normal!   got oil?

All peanuts naturally secrete peanut oil and since our PB is just ground peanuts – its bound to have some peanut oil in there :)   The oil rises to the top over time.  Stirring the oil back in with your natural PB makes the whole jar more creamy and spreadable.  Plus this separated oil has other benefits, the health publication at bnet.com says,

“Much of the oil in peanuts is monounsaturated, and diets high in this type of fat have been shown to lower levels of LDL (“bad”) cholesterol while preserving levels of HDL (“good”) cholesterol. Peanut oil also contains beta-sitosterol, a plant sterol that studies show can inhibit cancer growth.

If you still feel that the savings in calories outweighs the potential health benefits, consider this: On average, you’ll find about two tablespoons of oil at the top of a jar of natural peanut butter, roughly 239 calories. That may sound like a lot, but it works out to just 9 calories per two-tablespoon serving.”

But if you’re still not quite sure what to do with that peanut oil, here are a few tips…
- peanut oil is a natural softener, so just stir the oil right into your Krema PB with a strong knife
- if its too difficult to stir, zap the whole jar – without the lid – in the microwave for a few seconds (just make sure to completely remove the aluminum seal from the top of the jar first)
- you can pour off the oil, but you’d just be wasting good oil!  We recommend keeping at least some of it for stirring ease and flavor, yum ;)
- store your unopened PB jars upside down in your cupboard, this way the oil will rise to the bottom and you can stir it in without spilling
- to prevent future oil separation – keep your PB in the fridge!
- after all, extra peanut oil at the top just might mean that you aren’t eating your Krema PB fast enough :)

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What’s all the CRUNCH about?

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BC

One of our customer’s favorite products here at Krema is our Buckeye Crunch!

Buckeye Crunch is also known as Heavenly Crunch because it’s perfect blend of chocolate and peanut butter was surely a match made in Heaven :)

So what exactly IS Buckeye Crunch? Well, it all started as a recipe for the ultimate tailgating treat, but ended up as what is described as “heaven in a Bag.”  Using only the finest ingredients, of course, we created the best caramel corn imaginable, and mixed in a touch of peanut butter.  Then we smothered it all in rich chocolate to create the ultimate treat!  Even though our little Krema kitchen has been overwhelmed by demand, we still make this scrumptious creation    BY HAND in small batches with the same commitment to quality we have had for over 100 years!

With each purchase of a box of Buckeye Crunch – part of the proceeds go towards the James Cancer Center at The Ohio State University.  So don’t forget to get your Buckeye Crunch this holiday season and help us “Put the Crunch on Cancer!”

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Peanuts for your little Peanut

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There seems to be a lot of hoopla out there concerning peanuts and peanut allergies especially when it comes to babies and kids.  So, what are the real facts??  Here’s a little excerpt from babyparenting.about.com…

“Question: When is it safe to give my child peanut butter? My daughter is a year old and is eating most of what we eat, so I was wondering if it’s safe yet.”

“Answer: Peanuts make the top of the big 8 list of food allergies but there really is no definitive answer to this question. Much depends on your family history. If you or anyone in your child’s family has a food allergy or allergic type disorder (like asthma or eczema) or if your child has had a food allergy in the past, then you should wait to introduce peanuts and peanut butter. How long? According to the American Academy of Pediatrics, you should wait until your child is 3 years old…

“If there is none of the above in you or your child’s history, however, then peanut butter can be a healthy addition to the diet when your child turns 1 year old. Just be sure to avoid giving big spoonfuls of peanut butter and never give children under 3 years of age whole peanuts because these pose a choking hazard.”

Here at Krema, we all eat our all-natural PB everyday and feed it to our children (who also LOVE our PB :-) And we feel great knowing that our kids are getting such a healthy, natural protein that tastes phenomenal and is great for their growing bodies! Of course we recommend our PB for you and your families but make sure that you have consulted your child’s pediatrician to discuss all dietary concerns first.

Happy PBing!

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What’s in a Jar??

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What's in a Jar??What IS in a jar of Krema or Crazy Richard’s PB??  Well….PEANUTS!  People often wonder what makes our PBs taste so good and the answer is simple : our sole ingredient is peanuts!  We use the highest quality peanuts grown in Georgia and don’t add a thing!  No salt, sugar, oil, fats, glutin, high fructose corn syrup or a plethora of other junk!  We’ve realized that PEANUT butter should be just that – stricktly peanuts!  And we think that we’ve got a pretty good product!  What do you think??

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Properties of aflatoxin and it producing fungi

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Many agricultural commodities are vulnerable to attack by a group of fungi that are able to produce toxic metabolites called mycotoxins. Among various mycotoxins, aflatoxins have assumed significance due to their deleterious effects on human beings, poultry and livestock. The aflatoxin problem was first recognized in 1960, when there was severe outbreak of a disease referred as “Turkey ‘X’ Disease” in UK, in which over 100,000 turkey poults were died. The cause of the disease was shown due to toxins in peanut meal infected with Aspergillus flavus and the toxins were named as aflatoxins.

Natural occurrence:

Food products contaminated with aflatoxins include cereal (maize, sorghum, pearl millet, rice, wheat), oilseeds (groundnut, soybean, sunflower, cotton), spices (chillies, black pepper, coriander, turmeric, zinger), tree nuts (almonds, pistachio, walnuts, coconut) and milk.

Physical and chemical properties:

Aflatoxins are potent toxic, carcinogenic, mutagenic, immunosuppressive agents, produced as secondary metabolites by the fungus Aspergillus flavus and A. parasiticus on variety of food products. Among 18 different types of aflatoxins identified, major members are aflatoxin B1, B2, G1 and G2. Aflatoxin B1 (AFB1) is normally predominant in amount in cultures as well as in food products. Pure AFB1 is pale-white to yellow crystalline, odorless solid. Aflatoxins are soluble in methanol, chloroform, actone, acetonitrile. A. flavus typically produces AFB1 and AFB2, where as A. parasiticus produce AFG1 and AFG2 as well as AFB1 and AFB2. Four other aflatoxins M1, M2, B2A, G2A which may be produced in minor amounts were subsequently isolated from cultures of A. flavus and A. parasiticus. A number of closely related compounds namely aflatoxin GM1, parasiticol and aflatoxicol are also produced by A. flavus. Aflatoxin M1and M2 are major metabolites of aflatoxin B1 and B2 respectively, found in milk of animals that have consumed feed contaminated with aflatoxins.

Aflatoxins are normally refers to the group of difuranocoumarins and classified in two broad groups according to their chemical structure; the difurocoumarocyclopentenone series (AFB1, AFB2, AFB2A, AFM1, AFM2, AFM2A and aflatoxicol) and the difurocoumarolactone series (AFG1, AFG2, AFG2A, AFGM1, AFGM2, AFGM2A and AFB3). The aflatoxins display potency of toxicity, carcinogenicity, mutagenicity in the order of AFB1 > AFG1 > AFB2 > AFG2 as illustrated by their LD50 values for day-old ducklings. Structurally the dihydrofuran moiety, containing double bond, and the constituents liked to the coumarin moiety are of importance in producing biological effects. The aflatoxins fluoresce strongly in ultraviolet light (ca. 365 nm); B1 and B2 produce a blue fluorescence where as G1 and G2 produce green fluorescence.

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