Process for the preparation of partially-defatted nuts and produ

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,...

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426 93, 426262, 426293, 426309, 426607, 426658, A23L 138

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active

055957803

ABSTRACT:
The present invention relates to a process for preparing flavorful partially-defatted nuts and the nuts so prepared. The process involves partially defatting nuts and then contacting them with an edible oil under conditions such that the oil is absorbed into the nuts. The resulting nuts have the organoleptic character of full fat nuts but a much lower caloric content.

REFERENCES:
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patent: 3645752 (1972-02-01), Baxley
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patent: 5149562 (1992-09-01), Hebert et al.
patent: 5164217 (1992-11-01), Wong et al.
patent: 5240726 (1993-08-01), Zook et al.
patent: 5268192 (1993-12-01), Zook et al.
"Procedures in Studying And Factors Influencing The Quality And Flavor Of Roasted Peanuts" Doctoral dissertation of M. E. Mason, Oklahoma State University 1963, pp. 63 & 64.
"Low Calorie Peanuts", H. L. E. Vix, James J. Spadaro, Joseph Pominski, H. M. Pearce, Jr., Food Processing/Marketing, Sep. 1965.
"Development And Potential Of Partially Defatted Peanuts" H. L. E. Vix, Joseph Pominski, Henry M. Pearce, Jr., James Spadaro The Peanut Journal Nut World, Jan., Feb., Apr. 1967.

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