IMPROVED NUT BUTTER AND PULVERIZATION OF NUT SOLID

Title:

IMPROVED NUT BUTTER AND PULVERIZATION OF NUT SOLID

Document Type and Number:

Japanese Patent JPH03206869

Kind Code:

A

Abstract:

PURPOSE: To lower the fat level of nut butter without the loss relating to its flavor and texture as compared to the conventional products by using nut solid having specific properties and compounding oil, stabilizer, bulking agent, spice, emulsifier, etc., therewith, thereby preparing the nut butter. CONSTITUTION: This nut butter contains the following components (a) to (f) and the Casson plastic viscosity thereof is <=12 poises: (a) 40 to 67% nut solid (at least 80% of the solid has a grain size of <=18 microns and the solid has SPAN of <=2.5), (b) 20 to 55% oil, (c) 0 to 3% stabilizer, (d) 0 to 30% bulking agent, more preferably 5 to 25% polydextrose, (e) 0 to 8% spice and (f) 0 to 3% emulsifier. The nuts are selected from a group consisting of peanuts, walnuts, pecans, almonds and their mixtures.

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Inventors:

BINSENTO YOOKUURIYUN UON
FUIRITSUPU FUROIDO PUFUROOMAA

Application Number:

JP2036890A

Publication Date:

September 10, 1991

Filing Date:

January 30, 1990

Export Citation:

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Assignee:

PROCTER & GAMBLE

International Classes:

A23L33/20; A23L25/00; A23L25/10; (IPC1-7): A23L1/307; A23L1/38

Attorney, Agent or Firm:

Kazuo Sato (2 outside)

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