They remove the peanut oil from the ground-up peanuts and sell it separately at a high price, adding a different fat to smooth the so-called peanut butter. Palm oil is a saturated fat, with a higher melting point than other vegetable oils, so they substitute it for the hydrogenated fats in regular Jif. Saturated fats are not necessarily 'unnatural,' they just have more hydrogen in their molecules. (Animal fats are, of course, saturated fats). Natural Jif, at 90% peanuts, actually contains less peanut than regular Jif. https://www.jif.com/peanut-butter/natural/creamy Regular Jif is ground-up peanuts sweetened with added sugars, and "less than 2%" of molasses and *fully hydrogenated* rapeseed and soybean oils (think Crisco), also mono - and diglycerides. The hydrogenation process saturates the unsaturated soy and rapeseed oils https://www.jif.com/peanut-butter/creamy/creamy-peanut-butter The reason it doesn't separate is because saturated fats are solid at room temperature and hence will hold the ground peanuts in suspension. "No stirring required!"