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,...
Patent
1996-04-16
1997-12-02
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, 426650, 426654, A23L 138
Patent
active
056933576
ABSTRACT:
The present invention relates to a novel nut paste having a particular monomodal particle size distribution and to monomodal full-fat nut butters and monomodal reduced fat nut spreads which contain the novel nut paste and which, as a result, have superior fluidity, texture and flavor. These nut butters and nut spreads typically comprise from about 50% to 100% of a nut paste. The Casson plastic viscosity of the nut paste is less than about 15 poise and the fat content of the nut paste is at least about 45%. The nut butters have a fat content ranging from about 25% to about 80%. The final nut butters and nut spread products of the present invention have a Casson plastic viscosity of less than about 17 poise and a yield value below about 300 dynes per square centimeter. The water insoluble solids comprising the nut butters or spreads of the present invention have a monomodal particle size distribution such that at least about 90% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 21.6 microns, at least about 85% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 16.7 microns, at least about 75% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 13.0 microns, at least about 60% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 10.1 microns, at least about 45% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 7.9 microns, at least about 30% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 6.2 microns and from about 30 to about 42% of the water insoluble solids comprising the nut paste have a particle size of about 10.1 microns or greater. The particles size distribution curve of the water insoluble solids comprising the nut butter or spread is centered at from about 7 microns to about 9 microns.
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Sackenheim Richard Joseph
Theurer Mark Dennis
Wong Vincent York-Leung
Guttag Eric W.
Pratt Helen
The Procter & Gamble & Company
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