Common food raw materials – Peanut

In the sample of 416 peanut products analyzed in a study conducted by Ital:

• 226 products use peanut in natura (with our without peel); 109, toasted peanut (with our without peel); 42, granulated roasted peanut; 1, zero-sugar paçoca; 29, peanut butter; and 12, peanut flour.

WHAT ARE and the REASONS to use PEANUT AND

BY-PRODUCTS:

Peanut in natura (with our without peel), roasted peanut (with our without peel, granulated roasted peanut, peanut butter, zero-sugar paçoca, and peanut flour. They are basic raw materials to produce different types of products.

Notes

Peanut is an oilseed leguminous, as it has seeds with high oil content. However, 80% of the peanut fats are unsaturated, considered as good to the health. In addition. peanut has 26% of proteins, it has high quantities of potassium, phosphor, calcium, fibers and vitamin E, in addition of containing complex B vitamins, with highlight to folate.

• 66 products use cocoa and by-products.

WHAT ARE and the REASONS to use COCOA AND

BY-PRODUCTS:

Cocoa powder, cocoa butter, cocoa liquor, chocolate nibs, diet milk chocolate, semi sweet chocolate, 100% cocoa chocolate, chocolate drops, zero-sugar milk chocolate, sugar-free milk chocolate topping, among others. They are basic raw materials to make different types of fillings and toppings.

Notes

Cocoa processing makes it possible to produce it in many different forms (powder, cocoa butter, cocoa mass or cocoa liquor), with whom many types of chocolate are made.

In the sample of 416 peanuts analyzed in a study conducted by Ital:

• 36 products use wheats and 1, corn semolina.

WHAT ARE and the REASONS to use CORN FLOURS AND SEMOLINAS:

Peanut flour, flours of: wheat, manioc, organic amaranth, organic rice, organic grape skin, cashew nut, organic quinoa and oat. Semolina is the ground thicker wheat. They are used in fillings and toppings.

Notes

In Brazil, legislation determines enriching the wheat and corn flour with iron and folic acid.

In the sample of 416 peanut products not in a study conducted by Ital:

• 66 products use fruit and by-products.

WHAT ARE and the REASONS to use FRUIT AND BY-PRODUCTS:

Coconut (flakes, grated, milk and sugar-free grated), banana (pulp, puree, powder, dehydrated and freeze-dried), plum, cranberry, dehydrated apricot, dehydrated gojiberry, raisin, dehydrated apple, apple juice, strawberry, organic açaí pulp, dates and carob. Used to produce determined types of product, giving them different characteristics, mainly aroma, flavor, color and appearance.

Notes

Fruits are natural sources or energy, vitamins, minerals and dietetic fibers. It typically contains within 10% and 25% of carbohydrates, less than 1.0% of proteins, and a very low quantity (less than 0.5%) of fat.

Important minerals are present in the fruits, such as: Ca, Mg, Na, K, P, Cl and S, in addition to micro-quantities of Fe, Cu, Co, Mn, Zn, I, e Mo. Potassium is the most abundant mineral in fruits, followed by calcium.

In the sample of 416 peanut products not in a study conducted by Ital:

• 39 products use seeds.

WHAT ARE and the REASONS to use SEEDS:

Amaranth seeds, linseed, brown linseed, chia, quinoa, pumpkin, sesame, sunflower, sunflower nugget and tahine. Used to produce different types of products and make them more nutritive.

Notes

Chia seeds are a natural source of omega-3 fatty acids, fibers, proteins and antioxidants. Linseeds seeds or linseeds are rich in fibers, fatty acids, and proteins. And the amaranth seeds are rich in proteins, unsaturated fat, fibers, complex B vitamins and iron. Sunflower seeds are rich in nutrients, including fibers, vitamin E, selenium and vitamin B.

In the sample of 416 peanut products analyzed in a study conducted by Ital:

• 63 products use almonds and chestnuts.

WHAT ARE the REASONS to use ALMONDS AND CHESTNUTS

CHESTNUTS:

Brazil nut, almonds salty or without salt, hazelnut flakes, nuts, pistachio and macadamia. Used as an alternative to produce different types, flavors and textures, and for nutritional enrichment as they aggregate fiber and nutrients.

Notes’

Almonds and chestnuts are source of vitamin E and other antioxidants, potassium and proteins. Brazil nut is rich in selenium.

In the sample of 416 peanut products analyzed in a study conducted by Ital:

• 15 products use cereals.

WHAT ARE and the REASONS to use CEREALS:

Rice, whole rice flakes, rye flakes, oat flakes and mix of 7 whole grains (rice flakes, oat, wheat flour, linseed, sesame, quinoa and chia). They are basic raw material to produce topping of grains or to mix in pastes and beverages.

Notes

The cereals processing makes it possible to produce them in different forms (flakes, flour, etc.).

In the sample of 416 peanut products analyzed in a study conducted by Ital:

• 16 products use seasonings and spices.

WHAT ARE and the REASONS to use seasonings

SPICES:

Cinnamon, red pepper, curry, curcuma, cardamom, dehydrated garlic, dehydrated onion, sesame, oil

ginger resin, nutmeg, and oregano. Used to produce different types of products, giving flavor and aroma.

Notes

Due to its variety, seasoning and spices allow preparing products with different flavors and aromas.

In the sample of 416 peanut products analyzed in a study conducted by Ital:

• 18 products use seasonings and preparations.

WHAT ARE and the REASONS to use SEASONINGS

PREPARATIONS:

Seasoning preparations with onion flavor, onion and parsley flavor, red pepper flavor, mustard flavor and lemon pepper flavor, among others. Used to produce different types of products, giving flavor and aroma.

Notes

Due to its variety, seasonings preparations allow preparing products with different flavors and aromas. In addition to seasonings, these preparations can contain salt, rice flour, flavor enhancer, acidulants, flavorings, leaven extract, sugar, maltodextrins, oil, tomato and bacon.

In the sample of 416 peanut products analyzed in a study conducted by Ital:

• 7 products use coffee.

WHAT IS and the REASONS to use COFFEE:

100% coffee, Arabic, toasted and grounded organic coffee and soluble coffee. Used to give flavor and aroma to the products.

Notes

it is used in fillings and toppings.

In the sample of 416 peanut products not analyzed in a study conducted by Ital:

• 19 products use milk; 8, condensed milk; 9, whey (powder and reconstituted); 20, when proteins – WPC and WPI; and 1, milky compound.

WHAT ARE and the REASONS to use MILK AND

BY-PRODUCTS:

Whole cow milk (powdered, skimmed, whole, lactose-free), condensed milk, whey (powdered and reconstituted), milky compound – a mix of powdered when, whole powdered milk, powdered plant-based fat and sodium citrate stabilizer. Used to make different products and to nutritiously enrich them.

Notes

Milk and its by-products are very versatile, being present in a wide number of products. It has a high biological value as it contains essential amino acids in a suitable quantity and proportion.

In the sample of 416 peanut products not analyzed in a study conducted by Ital:

• 117 products use sugar; 22, brown sugar (conventional and organic); 12, demerara sugar (conventional and organic); 8, coconut sugar; 1, sugarcane juice; and 11 honey.

WHAT ARE and the REASONS to use, SUGAR, COCONUT SUGAR, SUGARCANE JUICE AND ORGANIC MEL:

Sugar refers to sucrose, extracted from sugarcane and beetroot and marketed in liquid and solid forms. Brown sugar is the non-refined or partially refine sugar with a distinct brown color due to the presence of molasses. Demerara sugar has the flavor and appearance sililar to crystal sugar, its has a golden or brown tone because its purity degree is lower than the crystal sugar. Coconut sugar, sugarcane juice and bee honey were also used.

Used to sweeten the product, aggregate structure, give flavor, color, and aroma.

Notes

Sucrose is a disaccharide composed of one molecule of glucose and one molecule of fructose, being the type of sugar most used by the food industry.

The most abundant sugar in honey are glucose and fructose.

Coconut sugar is extracted from the coconut palm flowers sap, and not from the fruit, and contains 80% of sucrose.

In the samples of 416 peanut products not in a study conducted by Ital:

• 72 products use oil or olive oil; and 3 margarine.

WHAT ARE and the REASONS to use OILS AND

FATS:

Plant-based oil (soybean, sunflower, cotton, coconut, peanut (olive oil and gross oil), virgin olive oil and margarine.

The presence of oils and fats contributes to the sensory characteristics, being determining to the rheology, texture, flavor and creaminess.

Notes

Fats are triacylglycerols formed by three chains of fatty acids bond to three carbon atoms of a glycerol molecule.

In the sample of 416 peanut products analyzed in a study conducted by Ital:

• 188 products use sodium chloride; 14 use Himalayan salt; 3, light salt; and 1, Potassium Chloride.

WHAT ARE and the REASONS to use SALT:

Kitchen salt (sodium chloride, NaCl); Himalayan pink salt, light salt and potassium chloride (KCI). Salt interferes on the flavor and can help in the preservation. Light salt is used to lower the product’s sodium content, as it is a mixture of NaCl and KCl.

Notes

Himalayan salt is a mineral extracted from the saline rocks, or halita, originated from the Punjab region, no Pakistan. It can be a mix of salts, 1 g of salt has about 230 mg of sodium. Even though there are numerous claims attributed to Himalayan salt consumption, there is no evidence that it is indeed healthier than the kitchen salt.

In the sample of 416 peanut products analyzed in anItal:

• 9 products use soybean dressing; 15, malt extract; e 8, rosemary extract.

WHAT ARE and the REASONS to use DRESSINGS AND EXTRACTS:

Soybean dressing, also known as shoyu, produced from the fermentation of a mixture of soybean, toasted cereal (which can be corn), water and salt. Malt and rosemary extracts were used. Used to produce different types of products.

Notes

Soybean dressing fermentation is made using it is made used Aspergillus oryzae and/or Aspergillus sojae fungi.

In the sample of 416 peanut products not analyzed in a study conducted by Ital:

• 9 products use water.

WHAT IS and the REASONS to use WATER:

Drinking water. Used to hydrate plant-based proteins, seasonings and spices, making its dissolution easier, and leaving a smoother texture.

Notes

The quality control and surveillance procedures of water for human consumption and its potability standards are discussed in the Annex XX of Ministry of Health Consolidation Decree no. 5, of September 28th, 2017.

In the sample of 416 products analyzed in a study conducted by Ital:

• 2 products use freeze-dried beetroot; 1, inactivated leaven; and 5, toasted soybean.

WHAT ARE and the REASONS to use OTHER INGREDIENTS:

Freeze-dried beetroot, inactivated leaven, and toasted soybean. Used to produce different types of products., giving aroma, flavor, and nutrients.

Notes

These ingredients are rich in fibers, and other nutrients, such as vitamins and mineral salts.

In the sample of 416 peanut products analyzed in a study conducted by Ital:

• 5 products use cookies.

WHAT ARE and the REASONS to use COOKIES:

Zero-sugar crushed cookies and zero-sugar crushed chocolate flavor cookies and wafer. Used to produce different types of products.

Notes

Typically, cookies are made with wheat flour, plant-based fat and sugar, sweeteners and chocolate.

In the sample of 416 peanut products not in a study conducted by Ital:

• 5 products use cookies.

WHAT ARE and the REASONS to use COOKIES:

Vegan cookies, zero-sugar cookie and zero-sugar cocoa cookie. Used to produce different types of products.

Notes

Typically,cookiesIn the sample of 416 peanut products not in a study conducted by Ital: