Patent ID: 6010737
Filing Date: 2000-01-04
Classification: A23L

Abstract:
A nut butter composition having reduced fat and reduced calories and the texture and organoleptic characteristics of full fat nut butters consisting essentially of:a) from about 18-30% of ground, roasted, full fat nuts,b) from about 0-25% of roasted, partially defatted nut flour,c) from about 0-30% of ground, roasted, partially defatted nuts,d) from about 4-18% of a low or no calorie triacyiglycerol oil,e) from about 0.05-18% of a sweetener,f) from about 1.0-2.0% of salt,g) from about 0.5-3.5% of a stabilizer/emulsifier system, andh) from about 2-38% of a low or no calorie bulking agent,wherein the nut butter has a particle size distribution of about 95% minimum .ltoreq.65 microns, about 75% minimum .ltoreq.25 microns, about 60% minimum .gtoreq.6 microns and a mean diameter of about 12-20 microns, a nut solids non fat level from about 20-34% and the ratio of total non fat solids to total oil is from about 2.0:1 to about 2.7:1.