Process for making a low-fat nut spread composition
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United States of America Patent
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Apr 13, 2004
Grant Date -
Aug 8, 2002
app pub date -
Oct 18, 2001
filing date -
Oct 23, 2000
priority date (Note) -
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status (Latency Note)
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Abstract
A low-fat and low-calorie nut spread having at least about 50% less fat and at least about 33% fewer calories than full-fat peanut butter yet having a flavor and texture comparable to a full-fat nut butter or spread. The nut spread has a non-fat solids to oil ratio that is less than about 2.0:1, comprises nut solids that have a mono-modal particle size distribution where the D.sub.50 and D.sub.90 sizes are less than about 15 and about 30 microns, respectively. The level of fat-free nut solids is from about 34% to about 45%. The apparent viscosity of the nut spread is less than about 4500 cP. The nut spread comprises at least about 20% oil substitute, preferably a sucrose polyester that contains an anal leakage controlling agent. Also disclosed is a preferred process for making the nut spread.
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