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
1994-04-04
1996-02-13
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,...
426518, 426519, A23L 138
Patent
active
054909996
ABSTRACT:
A process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients are mixed sequentially with the paste with the proteins being added last. The Casson plastic viscosity of the mixture is adjusted to about 30 poise or less. This mixture is then pumped through a homogenizer and a colloid mill or series of colloid mills. Nut spreads having a bimodal particle size distribution such that at least 50% of the solids in the nut spread have a particle size of less than 18 microns and 90% of the solids in the nut spread have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise and a yield value of less than about 300 dynes per square centimeter are produced according to this process.
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Chemical Engineers' Handbook, J. H. Perry, ed. 1950, pp. 1167-1168.
McCabe Gregory M.
Villagran Francisco V.
Wong Vincent Y.-L.
Dabek Rose Ann
Guttag Eric W.
Pratt Helen
Rosnell Tara M.
The Procter & Gamble & Company
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