Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil
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United States of America Patent
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Sep 23, 2003
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N/A
app pub date -
Mar 19, 1999
filing date -
Oct 27, 1997
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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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