Adding oil to nut paste prior to homogenization to reduce viscos

Details Adding oil to nut paste prior to homogenization to reduce viscos Adding oil to nut paste prior to homogenization to reduce viscos

1996-09-05

1998-02-03

Pratt, Helen

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426519, 426613, A23L 138

Patent

active

057141932

ABSTRACT:
Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness, yet maintain desired nut flavor intensity. These nut spreads are obtained by high shear mixing a mixture of nut paste, added oil, plus any other nut spread ingredients such as salt, sugar, nut butter stabilizer and emulsifier, to reduce the viscosity of the spread to about 2000 centipoise or less.

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