…are non-US peanut butters less viscous?

Non-US peanut butters typically have only one ingredient (peanuts) and therefore you get peanut oil separating out that needs to be stirred in. American peanut butter (at least the ‘popular’ brands) tend to be so full of preservatives and shit that they hold their state.

Here’s the full list of ingredients for Jif:

Made from Roasted Peanuts and Sugar, Contains 2% or Less of: Molasses, Fully Hydrogenated Vegetable Oils (Rapeseed and Soybean), Mono and Diglycerides, Salt.

www.foodsco.net/p/…/0005150024191

It’s not just peanuts but it’s not really “preservatives and shit” either.

The vegetable oils are saturated fats, which will mix with the peanut oil, but solidify at room temperature. That and the sugar are doing the leg work on keeping the peanut butter from separating. So yeah, saturated fats and sugar are unhealthy additives specifically for preserving the peanut butter. What exactly is your definition of a preservative?