CA2173945A1 - Process for making high protein and/or reduced fat nut spreads which have desirable fluidity, texture and flavor - Google Patents

Process for making high protein and/or reduced fat nut spreads which have desirable fluidity, texture and flavor

Info

Publication number
CA2173945A1
CA2173945A1 CA2173945A CA2173945A CA2173945A1 CA 2173945 A1 CA2173945 A1 CA 2173945A1 CA 2173945 A CA2173945 A CA 2173945A CA 2173945 A CA2173945 A CA 2173945A CA 2173945 A1 CA2173945 A1 CA 2173945A1
Authority
CA
Canada
Prior art keywords
less
nut
flavor
texture
particle size
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA2173945A
Other languages
French (fr)
Other versions
CA2173945C (en
Inventor
Vincent York-Leung Wong
Mark Dennis Theurer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Procter and Gamble Co
Original Assignee
Vincent York-Leung Wong
Mark Dennis Theurer
The Procter & Gamble Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vincent York-Leung Wong, Mark Dennis Theurer, The Procter & Gamble Company filed Critical Vincent York-Leung Wong
Publication of CA2173945A1 publication Critical patent/CA2173945A1/en
Application granted granted Critical
Publication of CA2173945C publication Critical patent/CA2173945C/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10—Peanut butter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products

Abstract

A process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients which are to be present in the final product spread are mixed into the tank containing the peanut paste. The Casson plastic viscosity of the mixture is adjusted to about 30 poise or less. This mixture is then pumped through a homogenizer and a colloid mill or series of colloid mills. Nut spreads having a bimodal particle size distribution such that at least 50 % of the solids in the nut spread have a particle size of less than 18 microns and 90 % of the solids in the nut spread have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise and a yield value of less than about 300 dynes per square centimeter are produced according to this process.
CA002173945A 1993-10-14 1994-09-29 Process for making high protein and/or reduced fat nut spreads which have desirable fluidity, texture and flavor Expired - Lifetime CA2173945C (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US08/136,524 US5433970A (en) 1993-10-14 1993-10-14 Process for making high protein and/or reduced fat nut spreads and product thereof which have desirable fluidity, texture and flavor
US08/136,524 1993-10-14
PCT/US1994/011062 WO1995010198A1 (en) 1993-10-14 1994-09-29 Process for making high protein and/or reduced fat nut spreads which have desirable fluidity, texture and flavor

Publications (2)

Publication Number Publication Date
CA2173945A1 true CA2173945A1 (en) 1995-04-20
CA2173945C CA2173945C (en) 1999-11-30

Family

ID=22473207

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002173945A Expired - Lifetime CA2173945C (en) 1993-10-14 1994-09-29 Process for making high protein and/or reduced fat nut spreads which have desirable fluidity, texture and flavor

Country Status (8)

Country Link
US (1) US5433970A (en)
EP (1) EP0723404B1 (en)
CN (1) CN1084166C (en)
AT (1) ATE213914T1 (en)
AU (1) AU7846394A (en)
CA (1) CA2173945C (en)
DE (1) DE69430066T2 (en)
WO (1) WO1995010198A1 (en)

Families Citing this family (33)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5508057A (en) * 1995-01-12 1996-04-16 The Procter & Gamble Company Process of making monomodal nut butters and spreads
US6010737A (en) * 1996-07-11 2000-01-04 Cpc International Inc. Nut spread having reduced fat and reduced calories and process for producing the same
US5667838A (en) * 1996-09-05 1997-09-16 The Procter & Gamble Company Separately milling nut solids and particulate water soluble solids to reduce stickiness and improve flavor intensity of nut spreads
US5714193A (en) * 1996-09-05 1998-02-03 The Procter & Gamble Co. Adding oil to nut paste prior to homogenization to reduce viscosity and stickiness without loss of nut flavor
LT4421B (en) 1997-03-19 1998-12-28 D. Alisienės Personalinė Firma "Senera" Chocolate cream
IN184020B (en) * 1997-04-22 2000-06-03 Cpc International Inc
US5885646A (en) * 1997-10-27 1999-03-23 The Procter & Gamble Company Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil
US5942275A (en) * 1997-10-27 1999-08-24 The Procter & Gamble Company Flavored nut spreads having milk chocolate flavor and creamy soft texture
FR2771259B1 (en) * 1997-11-21 2000-01-28 Nutriset COMPLETE FOOD OR NUTRITIONAL SUPPORT, STABLE AGAINST OXIDATION, WITH HIGH ENERGY VALUE, LOW OSMOLALITY, LOW WATER CONTENT, PROCESS FOR PREPARING SAME AND USES THEREOF
US20010012532A1 (en) * 1999-09-24 2001-08-09 Smucker Acquisition, Inc. Sealed crustless sandwich
US6123976A (en) * 1998-02-09 2000-09-26 California Almond Growers Exchange Process for producing beverages from nut butter and the product therefrom
AU757089B2 (en) 1998-03-12 2003-01-30 Mars, Incorporated Rheologically modified confectioneries produced by employing particular particle size distributions
US6548103B2 (en) 2000-03-29 2003-04-15 The Procter & Gamble Co. Process for making low fat nut spread composition with high protein and fiber
US6706311B2 (en) 2000-03-29 2004-03-16 The Procter & Gamble Co. Low fat nut spread composition with high protein and fiber
US6793956B2 (en) 2000-10-23 2004-09-21 The Procter & Gamble Co. Low-moisture, reduced fat, lipid-based fillings
US20020098267A1 (en) * 2000-10-23 2002-07-25 The Procter & Gamble Co. Filled snacks
US6720021B2 (en) * 2000-10-23 2004-04-13 The Procter + Gamble Co. Process for making a low-fat nut spread composition
US6743458B2 (en) 2000-10-23 2004-06-01 The Procter + Gamble Co. Reduced fat lipid-based fillings
US6419975B1 (en) 2000-10-25 2002-07-16 Kraft Foods Holdings, Inc. Process for making caseinless cream cheese-like products
CA2356035A1 (en) * 2001-03-02 2002-09-02 The J.M. Smucker Company Method and apparatus for making commercial crustless sandwiches and the crustless sandwiches made thereby
US20030008037A1 (en) * 2001-07-05 2003-01-09 The J.M. Smucker Company Frozen sandwich and method of making same
US20030008038A1 (en) * 2001-07-05 2003-01-09 The J.M. Smucker Company, An Ohio Corporation Frozen crustless sliced sandwich and method and apparatus for making same
US20030211223A1 (en) * 2002-05-10 2003-11-13 Unilever Bestfoods N.A. Nut butter
US20030211224A1 (en) * 2002-05-10 2003-11-13 Unilever Bestfoods N.A. Squeezable peanut butter
US20040208962A1 (en) * 2003-04-15 2004-10-21 The J.M. Smucker Company, An Ohio Corporation High protein peanut butter and jelly sandwich and method of making the same
US20050142276A1 (en) * 2003-12-31 2005-06-30 Unilever Bestfoods, North America Peanut spread
US20090263562A1 (en) * 2008-04-22 2009-10-22 Robert Anthony Canastro Process for making nut spreads
CN102018241B (en) * 2009-09-17 2013-01-09 北京联合大学 Soybean protein walnut sauce with health-care effect and preparation method thereof
US10638788B2 (en) 2016-05-04 2020-05-05 Aspire Food Group USA Inc. Method and system for spray drying insects
CN112011190B (en) * 2019-05-31 2022-05-10 中国石油天然气股份有限公司 Polymer gel, particle size distribution monodisperse polymer microsphere, preparation and application thereof
JP7149230B2 (en) * 2019-06-26 2022-10-06 本田技研工業株式会社 Vehicle system and hybrid vehicle
CA3170708A1 (en) * 2020-02-07 2021-08-12 General Mills, Inc. High protein food
CN115066184A (en) 2020-02-07 2022-09-16 通用磨坊公司 High protein food

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2397564A (en) * 1942-10-07 1946-04-02 Joseph L Rosefield Peanut butter and process of manufacturing the same
US3317325A (en) * 1964-10-05 1967-05-02 Pillsbury Co Powdered nut product
US3619207A (en) * 1969-08-14 1971-11-09 Procter & Gamble Peanut butter containing homogenized peanut paste
US4000322A (en) * 1972-11-21 1976-12-28 Gerber Products Company Sweetened storage stable peanut butter spread and method of manufacture
US4004037A (en) * 1974-10-25 1977-01-18 Swift And Company Limited Peanut butter manufacture
US4273795A (en) * 1979-11-19 1981-06-16 Standard Brands Incorporated Low-fat spread and process
US4329375A (en) * 1980-10-21 1982-05-11 Nabisco Brands, Inc. Low-fat nuts with improved natural flavor
US4341814A (en) * 1980-10-24 1982-07-27 The Procter & Gamble Company Peanut butter stabilizer
JPS5881768A (en) * 1981-11-09 1983-05-17 Ton:Kk Nut paste for drinking of dessert and its application
US4814195A (en) * 1987-03-20 1989-03-21 Winters Canning Co. Reduced calorie peanut butter product
US4828868A (en) * 1987-04-07 1989-05-09 Elescon, Inc. Low calorie peanut spread
US5079027A (en) * 1989-01-30 1992-01-07 Procter & Gamble Company Nut butter and nut solid milling process
US5230919A (en) * 1991-05-10 1993-07-27 The Procter & Gamble Company Composition and process of making fluid, reduced fat peanut butters and improved whipped peanut butters
CA2102523C (en) * 1991-05-10 1998-07-28 David William Walling Improved fluid, reduced fat peanut butters and improved whipped peanut butters

Also Published As

Publication number Publication date
CN1084166C (en) 2002-05-08
WO1995010198A1 (en) 1995-04-20
CA2173945C (en) 1999-11-30
ATE213914T1 (en) 2002-03-15
DE69430066T2 (en) 2002-11-07
AU7846394A (en) 1995-05-04
US5433970A (en) 1995-07-18
EP0723404B1 (en) 2002-03-06
EP0723404A1 (en) 1996-07-31
DE69430066D1 (en) 2002-04-11
CN1135164A (en) 1996-11-06

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Legal Events

Date Code Title Description
EEER Examination request
MKEX Expiry

Effective date: 20140929