Reduced-fat peanut butter compositions and methods for preparing

Details Reduced-fat peanut butter compositions and methods for preparing Reduced-fat peanut butter compositions and methods for preparing

1991-05-31

1993-08-31

Hunter, Jeanette

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,...

426656, 426657, A23L 138, A23J 308, A23J 314

Patent

active

052407349

ABSTRACT:
A composition and method of making a reduced fat peanut butter in the form of a water-in-oil emulsion which contains a continuous peanut butter oil phase of peanut butter, and a protein complexing agent to maintain the consistency of the continuous peanut butter oil phase, and a discontinuous aqueous coagulated protein phase to reduce the fat content of the peanut butter which contains a coagulable dairy or vegetable protein and a protein coagulating agent.

REFERENCES:
patent: 3216830 (1965-11-01), Melnick
patent: 3580729 (1971-05-01), Darragh et al.

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