Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1984-05-08
1987-01-27
Hazel, Blondel
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426583, 426598, 426613, 426632, 426650, A23C 9127, A23L 238, A23L 136, A23L 1221
Patent
active
046393749
ABSTRACT:
An almond nut paste for use in a beverage or dessert comprises an intimate mixture consisting essentially of a paste of unskinned, dry-roasted or oil-roasted almond nuts with or without a minor amount of other starch-poor nuts such as hazel nuts, pistachio nuts or macadamia nuts, substantially all of said nuts having a maximum particle size of not more than 105 microns, having more than 80% by weight of particles of a size not more than 25 microns and having more than 95% by weight of particles of a size not more than 46 microns, and two kinds of nonionic surfactants including a hydrophilic surfactant and a lipophilic surfactant, a thickener and a sugar. Methods of manufacturing beverages, sours, desserts, and syrups from the nut paste are also disclosed.
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Lissant, Kenneth J.; Emulsions and Emulsion Technology, Part 1; Marcel Dekker, Inc., New York; .COPYRGT.1974, pp. 264-268.
McCutcheon's Emulsifiers and Detergents, McCutcheon Division, MC Publ. Co., Glen Rock, N.J.; .COPYRGT.1981, pp. 248-263.
Horishita Sumio
Matsunobu Akira
Yamada Tetsuo
Hazel Blondel
Ton Company Ltd.
Weimar Elizabeth C.
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