Aye, peanut butter itself is not a fat.
A better question would be to consider two actual "fats"... say, lard and olive oil.
The consistency of any lipid is dependent on the configuration of Hydrogen atoms along it's hydrocarbon tail. The more hydrogen atoms (and fewer double bonds between carbons), the less movement available, and the substance is generally solid a room temperature: a fat. As opposed to an oil, which is still runny, as there are fewer kinks in the atomic tails to make movement difficult.
You can force oils to be like fats, and solidify by forcing more hydrogen atoms into their hydrocarbon tails. This is what a "hydrogenated oil" is. An oil that has been made to behave like a solid fat. The idea was that oil is healthier for you than artery-clogging fats, and so fat made from oil should be healthier too. It really should have worked, but by forcing hydrogen atoms to bond to the hydrocarbon tails, they were allowed to join in an arrangement that doesn't occur in nature... and causes cancer when ingested regularly.
But the point is that a simple chemical modification involving a few more hydrogen atoms can cause oils to behave like fats. Really, the solid/liquid difference is as simple as that.
There are natural oils which solidify when cool, palm oil for one, which have not found their way into mainstream home use as yet, but there's still time.
2007-10-11 21:08:28
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answer #1
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answered by BotanyDave 5
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Well, there are a couple of ways to answer your question.
The first is to point out that you are comparing peanut butter with an oil, and not peanut oil with other oils.
The second is a more complicated discussion about the molecules that make up different oils, fats and waxes. Basically it comes down to this. They are made up of chains of carbon molecules. As the number of carbons in the chain increases, it goes from being a gas to a liquid to a sort of solid.
CH4 is methane, just one carbon molecule, and it's a gas.
C2H6 is ethane, and it's a gas too.
C3H8 is propane, and under pressure it's a liquid you can use for your bar-b-q.
C4H10 is butane, and with a little pressure it's a liquid too, in a lighter.
Longer chains are liquids, like peanut oil which has three major oily components, palmitic (C16), oleic (C18) and linoleic (also C18 but arranged differently) oils.
2007-10-11 13:55:12
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answer #2
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answered by archaeadoc 5
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Peanut butter only exists as a solid when a person looks at or buys those peanut (and other nut butters) which contain "partially hydrogenated vegetable oils." Look at the label of a brand-name peanut butter. The one in my cupboard says "partially hydrogenated vegetable oils - cottonseed, soy bean and rapeseed - to prevent separation."
If a person makes his / her own peanut butter by grinding peanuts (raw or roasted) and lets that product stand, the lighter "peanut oil" separates and rises to the top of the mixture. You don't even have to grind your own peanut butter. There are "all natural" peanut butters on the supermarket shelves that consists of only roasted peanuts and salt. The jar I am looking at now - also from my cupboard says "stir well before using; oil separation is natural." The oil in this peanut butter is not hydrogenated.
So reading labels is important!
It is also possible to buy peanut oil by the bottle in most supermarkets. It is very popular for use in Asian cooking.
The chemical / physical properties of hydrogenated / nonhydrogentated oils, and homogenized and non-homogenized mixtures also are responsible for the consistency of items like peanut butter, milk, and oils. However, you didn't ask for a clarification about that. I answered the question you asked :+)
Hope this helps!
GM
2007-10-11 13:58:50
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answer #3
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answered by GardenMoma 3
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Wrong peanut butter is not a fat. It is a combination of fats, proteins and carbohydrates. The solids in natural peanut butter at room temperature will settle, the oil will collect at the top of the container.
2007-10-11 13:46:22
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answer #4
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answered by Anonymous
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certain they can. in accordance to Wikipedia, the loose encyclopedia, initially Crisco round provided that 1911, replaced right into a brock of sturdy white hydrogenated oils. Crisco now includes a blend of soybean oil, totally hydrogenated cottonseed oil, and in part hydrogenated soybean and cottonseed oils. And it remains a sturdy block of white solidified, stuff. even as i does no longer practice dinner with it, it does have another non-culinary makes use of round the loved ones that it excels at.
2016-10-20 06:48:40
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answer #5
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answered by rothi 4
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They both are Perfect for your health. If you eat both, you're better off. But yea, I had choose fruits because they taste better.
2017-03-10 14:16:08
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answer #6
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answered by ? 3
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It will depend on the fruit or plant associated with a comparison. If perhaps you compare a farreneheit to a carrot, the carrot is the better of the two nutritional. But once you compare an avocado to the carrot, then your avocado is better. Both equally the apple and avocado, are fruits.
2017-02-17 10:18:09
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answer #7
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answered by Joann 4
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