Process of preparing stabilized peanut butter

Claim 1

A PROCESS OF PREPARING A STABILIZED PEANUT BUTTER EXHIBITING QUASI-FLUIDITY, SOFTNESS AND SPREADABILITY OVER A WIDE RANGE OF TEMPERATURES, SAID PROCESS COMPRISING THE STEPS OF PROVIDING COMMINUTED MASS OF PEANUTS CONTAINING A PEANUT BUTTER STABILIZER AND HAVING A PREDETERMINED PLASTIC RANGE, REDUCING THE TEMPERATURE OF THE MASS TO A TEMPERATURE BELOW THE LOWEST TEMPERATURE OF THE PLASTIC RANGE THEREOF WHILE SIMULTANEOUSLY SUBJECTING THE MASS TO DISRUPTIVE AGITATION, UNTIL A WITHDRAWN SAMPLE SHOWS NO TEMPERATURE RISE THUS INDICATING SUBSTANTIAL MAJOR FAT CRYSTALLIZATION AT THE TEMPERATURE OF WITHDRAWAL, AND THEN CAUSING THE TEMPERATURE OF THE MASS TO RISE TO A VALUE IN PROXIMITY TO BUT BELOW THE HIGHEST TEMPERATURE OF ITS PLASTIC RANGE WHILE CONTINUING THE DISRUPTIVE AGITATION OF THE MASS UNTIL A SAMPLE OF THE MASS WITHDRAWN WHILE THE TEMPERATURE THEREOF IS WITHIN THE PLASTIC RANGE THEREOF SHOWS NO FURTHER TEMPERATURE RISE THUS INDICATING SUBSTANTIAL COMPLETION OF THE TOTAL FAT CRYSTALLIZATION OF THE END PRODUCT AT ALL TEMPERATURES BELOW THE UPPER LIMIT OF THE PLASTIC RANGE.