초록 ▼

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, com

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 D50and D90sizes 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.

대표청구항 ▼

1. A process for making a nut spread, comprising the steps of: (a) providing a nut paste; (b) defatting a portion of the nut paste to form a defatted nut flour; (c) milling the defatted nut flour so that the nut solids have a mono-modal particle size distribution to form a mono-modal nut solids

1. A process for making a nut spread, comprising the steps of: (a) providing a nut paste; (b) defatting a portion of the nut paste to form a defatted nut flour; (c) milling the defatted nut flour so that the nut solids have a mono-modal particle size distribution to form a mono-modal nut solids flour; (d) refatting the mono-modal nut solids flour with a non-digestible oil to form a refatted paste mix; (e) combining a second nut paste portion, nut chunks, or a mixture thereof with the refatted paste mix to form a fluid mix; and (f) reducing the viscosity of the fluid mix to form the nut spread. 2. The process of claim 1, wherein the nut spread of step (f) has a non-fat solids to total oil ratio of less than about 2.0:1. 3. The process of claim 2, wherein the nut spread has an apparent viscosity of less than about 4500 cP. 4. The process of claim 3, wherein the level of fat-free nut solids in the nut spread is from about 34% to about 45%. 5. The process of claim 4, wherein the nut solids of step (c) have a D50of less than about 15 microns and a D90of less than about 30 microns. 6. The process of claim 5, wherein the nut spread comprises at least about 20% oil substitute. 7. The process of claim 6, wherein said oil substitute comprises olestra.