Process for making flavored nut spreads having relatively high s

Details Process for making flavored nut spreads having relatively high s Process for making flavored nut spreads having relatively high s

1997-10-27

1999-03-23

Bhat, Nina

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,...

426654, 426613, A23L 138

Patent

active

058856463

ABSTRACT:
A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous blend is prepared from a fluid suspension consisting essentially of an intimate mixture of sugar, liquid oil and lecithin as a surfactant to improve the fluidity of the suspension, a nut solids-containing mixture and a flavorant that is preferably added to the fluid suspension. The resulting flavored nut spreads are more fluid and softer than products made without using the fluid suspension.

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patent: 5490999 (1996-02-01), Villagran et al.
patent: 5505982 (1996-04-01), Krawczyk et al.
patent: 5585135 (1996-12-01), Patterson et al.

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