Flavored nut spreads having milk chocolate flavor and creamy soft texture

Chocolate flavored nut spreads, especially chocolate flavored peanut butters having a milk chocolate like flavor without a bitter aftertaste and with desirable spreadability. Cocoa solids substantially free of dairy solids that are encapsulated by sugar are dispersed substantially homogeneously throughout the spread. The level of cocoa butter is also below the point where it can crystallize out (i.e., typically about 20% or less on a total fat basis).

TECHNICAL FIELD 
This application relates to flavored nut butters, especially peanut 
butters, having milk chocolate flavor without the use of dairy solids. 
This application particularly relates to chocolate flavored nut butters 
that have a creamy soft texture. 
BACKGROUND OF THE INVENTION 
Conventional peanut butter and other nut butters typically comprise 
cohesive, comminuted mixtures of solid nut particles suspended in oil (nut 
paste), a sweetener such as sugar, high fructose corn syrup or honey, salt 
and a stabilizing agent (e.g., a high melting point fat or hardstock) to 
prevent separation of the oil and particulates. The primary component of 
peanut butter, peanut paste, is formed by roasting, blanching, and 
grinding shelled peanuts. During the grinding step, the cellular structure 
of the peanuts is ruptured, releasing the peanut oil in which the 
pulverized peanut solids become suspended. 
Chocolate can be an especially complimentary flavor to peanut flavor and is 
often used to enrobe peanut flavored centers or nougats or to form an 
exterior cup that is then filled with peanut flavored material. Indeed, 
the concept of flavoring nut butters and especially peanut butter with 
chocolate flavored bits is know in the art. See, for example, U.S. Pat. 
No. 5,079,027 (Wong et al), issued Jan. 7, 1992, which discloses adding 
chocolate chips or other flavored bits to peanut butter. 
Making a desirable chocolate flavored peanut butter is not as simple as 
adding chocolate to peanut butter. Peanut butter has a very strong flavor. 
In order to ensure that the chocolate flavor is not overwhelmed by the 
peanut flavor, a very high level of chocolate is needed. At high levels of 
chocolate, the cocoa butter level in the spread becomes high enough that 
it can crystallize into a network that can stiffen the product, resulting 
in poor spread ability. At lower cocoa butter levels, it has been found 
that the network cannot form but the cocoa butter can still form fat 
crystalline nodules that leave the product with a mottled and unappealing 
appearance. Indeed, the problem with having appreciable levels of cocoa 
butter in peanut butter is that tempering conditions favorable for 
crystallizing the nut butter stabilizer are also highly favorable for 
causing the cocoa butter to crystallize out as a solid fat. 
Cocoa powder or chocolate liquor can be used in these spreads to decrease 
the level of cocoa butter. However, using cocoa powder or chocolate liquor 
alone imparts a high level of bitterness that cannot be masked by the 
addition of other materials, including dairy solids. Consumers prefer a 
chocolate flavor that has a milk chocolate character since it is less 
bitter. This is typically achieved by including dairy solids in the 
chocolate formulation. However, it is preferred not to have dairy solids 
in peanut butter formulations because they can negatively impact the 
viscosity of the spread and because of the need to eventually flush such 
dairy solids out of the processing system with hot water to meet Kosher 
standards. The presence of water in a protein rich a peanut butter plant 
processing line is undesirable because it causes potential microbiological 
problems. 
Accordingly, it would be desirable to be able to formulate a chocolate 
flavored peanut butter that has: (1) good spreadability; (2) without 
bitterness; and (3) a milk chocolate-like flavor without dairy solids. 
DISCLOSURE OF THE INVENTION 
The present invention relates to chocolate flavored nut spreads, and 
especially chocolate flavored peanut butters. These chocolate flavored nut 
spreads have from about 30 to about 60% total fat and a spreadability 
value of from about 500 to about 1400 gram force, and comprise: 
a. a flavor enhancing amount of cocoa solids substantially free of dairy 
solids that are encapsulated by sugar and dispersed substantially 
homogeneously throughout the spread; 
b. from about 10 to about 40% nut solids; 
c. the level of cocoa butter, based on the total fat, in the spread being 
below the point where the cocoa butter can crystallize out as a solid fat; 
d. from about 15 to about 50% sugar. 
Surprisingly, the chocolate flavored nut spreads of the present invention 
provide a milk chocolate like-flavor without the use of dairy solids and 
without the bitterness typically associated with adding cocoa powder or 
chocolate liquor to the nut spread. This is believed to be due to 
encapsulating the cocoa solids with sugar before incorporation into the 
nut spread. These milk chocolate flavored nut spreads also have a high 
degree of spreadability and oil stability, even at relatively low fat 
contents. This achieved by crystallizing only the nut butter stabilizers 
to prevent oil separation and not the cocoa butter that stiffens spread 
and decreases its spreadability. In particular, cocoa butter 
crystallization is prevented by keeping its level below the point where 
the cocoa butter can crystallize out as a solid fat, e.g., typically at 
about 20% or lower on a total fat basis. 
DETAILED DESCRIPTION OF THE INVENTION 
A. Definitions 
As used herein, the term "nut spread" means a spreadable food product made 
primarily from nut solids and fat/oil, plus other ingredients such as nut 
butter stabilizers, flavorants, bulking agents, emulsifiers, etc. Nut 
spreads include, but are not limited to, "nut butters" and "peanut 
butters" as these terms are defined by the standards of identity of the 
Food and Drug Administration. 
As used herein, the term "total fat" refers to the total amount of fat and 
oil present in the nut spread. The term "fat" usually refers to 
triglycerides (and their corresponding substitutes) that are solid or 
plastic at ambient temperature, while the term "oil" usually refers to 
triglycerides (and their corresponding substitutes) that are liquid or 
fluid at ambient temperature. 
B. Nut Solids-Containing Mixtures 
A key component in preparing the chocolate flavored-nut spreads of the 
present invention is a nut solids-containing mixture The composition of 
these nut solids-containing mixtures can be the same or similar in 
composition to conventional nut spreads and nut butters well known in the 
art or can have a different composition. For example, one potential 
difference for the nut solids-containing mixtures of the present invention 
is that they can comprise a higher level of sugar than would typically be 
found in conventional nut spreads and nut butters. The nut 
solids-containing mixtures according to the present invention can even 
comprise essentially a nut paste, with all of the sugar and other 
ingredients (e.g., salt, emulsifier, nut butter stabilizer) being 
delivered by the fluid suspension. Indeed, the composition of the nut 
solids-containing mixture typically depends on what ingredients, and 
levels of those ingredients, are provided by the fluid suspension. 
A primary ingredient of the nut solids-containing mixture according to the 
present invention is nut solids derived from nuts and oil seeds. While the 
present invention will be often be described in terms of nut solids 
derived from peanuts, it should be understood that other sources of nut 
solids such as almonds, pecans, walnuts, cashews, filberts, macadamia 
nuts, Brazilians, hazel nuts, sunflower seeds, sesame seeds, pumpkin seeds 
and soybeans can be used as well. Mixtures of these nut solids can also be 
used. 
The flavor of the nut paste can be that of the natural (raw) nut or is more 
typically developed by subjecting the nuts to a thermal operation, usually 
roasting. For example, peanuts can be roasted in a hot air convection 
roaster (e.g., a Jet Zone roaster manufactured by Wolverine). The flavor 
character and intensity are controlled by the roast temperature and the 
roast time. 
Generally, roasting peanuts at a higher roast temperature and shorter time 
has resulted in the most desirable peanut flavor. However, there is a 
limit to the amount of peanut flavor that can be developed by this 
approach. Roasting peanuts at higher temperatures cause a non-uniform 
temperature profile and in turn a non-uniform flavor profile within the 
peanut. It is this non-uniformity in flavor (darker roast outside and 
lighter roast inside) that creates a more desirable peanut flavor relative 
to peanuts roasted to the same color but at a lower roast temperature. 
However, because of the non-uniform roasting profile within the peanut, 
roasting to a darker roast color to further intensify peanut flavor can 
cause over-roasting of the outer peanut to occur, leading to burnt notes. 
A way to intensify peanut flavor while minimizing burnt notes caused by 
over-roasting is to combine peanuts roasted separately to various roast 
colors. A combination of light and dark roasted peanuts results in a more 
intense and preferred peanut flavor character. The combination of a light 
and dark roast fraction simulates the flavor profile developed within a 
peanut that is roasted at high roast temperatures. This flavor profile can 
be easily manipulated by varying the proportion of peanuts roasted to 
different roast colors. Moreover, peanut flavor perception can also be 
manipulated by controlling the grind size of the various roasted peanut 
fractions. For example, peanuts roasted to a darker roast color can be 
milled to a very fine particle size without losing flavor because of the 
low volatility of the flavors generated during roasting. Conversely, 
peanuts roasted to a lighter color should preferably be milled to a larger 
particle size because of the high volatility of the flavors generated 
during roasting. 
The nut solids-containing mixtures according to the prevent invention 
comprise from about 25 to about 50% nut solids, preferably from about 30 
to about 45% nut solids. These nut solids are typically dispersed or 
suspended in oil derived from the respective nut that is commonly referred 
to as a "nut paste." The oil used in the nut spreads is typically that 
which naturally comes from the nut or seed during the formation of the nut 
paste. However, oils such as soybean oil, palm oil, cottonseed oil, 
coconut oil, walnut oil and other suitable edible oils can also be used, 
in whole or in part, in making the nut spreads of the present invention. 
Preferably, peanut oil expressed during formation of the peanut paste is 
the primary oil used in making peanut butters according to the present 
invention. For nut spreads made from other nuts and oil seeds, such as the 
sunflower seeds, mixtures of oils can be preferred for flavor. Low calorie 
and zero calorie fat and oil substitutes (as previously described) can 
also be used. 
The nut paste can be made by comminuting nuts using any conventional 
grinder such as Bauer mill, Urschel or Fitzmill that provides an oil 
continuous suspension and reduces the viscosity of the paste, but does not 
excessively strip nut flavor volatiles. The total fat present (obtained 
during comminution of the nuts or by separate fat/oil addition) in the nut 
solids-containing mixture of the present invention can vary widely 
depending upon the viscosity desired, the fat level desired and like 
factors. Nut solids-containing mixtures of the present invention typically 
comprise from about 30 to about 60% total fat. Nut solids-containing 
mixtures of the present invention preferably comprise from about 40 to 
about 50% total fat. 
The nut solids-containing mixtures of the present invention can also 
optionally comprise sugar. Typically, the nut solids-containing mixture 
comprises from 0 to about 25% sugar, preferably from about 3 to about 20%, 
most preferably from about 6 to about 15%, sugar. Suitable sugars include 
those previously described for the fluid suspension of sugar and liquid 
oil 
The nut solids-containing mixtures of the present invention can also 
comprise salt or salt substitutes such as sodium chloride, potassium 
chloride, sodium chloride/potassium chloride mixtures, and seasoned salts. 
The level of salt or salt substitute used is a matter of the desired taste 
level, but usually is from about 0.1 to about 2%, preferably from about 
0.5 to about 1.5%, of the nut solids-containing mixture. 
The nut solids-containing mixtures of the present invention can also 
comprise from about 0.01 to about 0.02% citric acid. Preferably from about 
0.01 to about 0.015% citric acid is used. The addition of citric acid can 
enhance the roasted nut and especially the roasted peanut butter flavor 
and saltiness impression, thereby reducing the amount of salt required to 
give the resulting nuts spreads, especially peanut butters, of the present 
invention an acceptable flavor. The addition of citric acid, especially in 
the presence of a metallic ion salt, also allows the nut spread to achieve 
oxidative stability through chelation of the metal ions by the citric 
acid. 
Water soluble bulking agents can also be used in the nut solids-containing 
mixtures of the present invention. These bulking agents typically add body 
or texture to the spread and can be non-nutritive or low calorie 
materials. Suitable bulling agents include corn syrup solids, 
maltodextrin, dextrose, polydextrose, mono- and disaccharides, starches 
(e.g., corn, potato, tapioca wheat), as well as mixtures of these agents. 
Corn syrup solids, polydextrose (from Pfizer Chemicals) and maltodextrin 
are preferred bulking agents. Sugar substitutes which function like sugars 
but which are non-nutritive can also be used herein. Such sugar 
substitutes include the 5-C-hydroxyalkylaldohexoses described in U.S. Pat. 
No. 5,041,541 (Mazur), issued Aug. 20, 1991. 
Like the fluid suspension, in order to minimize grittiness, the 
water-soluble solids in these nut solids-containing mixtures such as the 
sugar, salt and the like preferably have a relatively fine particle size. 
Typically, the water-soluble solids have a mean particle size of from 
about 20 microns or less (as measured by a laser particle size analyzer 
such as Malvern laser) with at least about 90% of the particles having a 
particle size of about 35 microns or less. 
The nut solids-containing mixtures of the present invention can comprise 
solids other than nut solids and water soluble solids, typically in 
combined amounts of up to about 10%, preferably up to about 5%. These 
other solids can include fiber, such as cellulose, flours (e.g., wheat, 
rye, pea) and protein supplements such as additional peanut solids, soy 
flour, soy concentrate, soy isolate, casein, egg whites, and protein from 
other animal or vegetable sources; or any combination thereof. 
The nut solids-containing mixtures of the present invention can also 
optionally but preferably comprise a nut butter stabilizer in effective 
amounts up to about 5%. Preferably from about 1 to about 3% nut butter 
stabilizer is used. These nut butter stabilizers can be any of the known 
peanut butter stabilizers, for example, hydrogenated rapeseed oil, or 
other hydrogenated triglycerides having a high proportion of C.sub.20 and 
C.sub.22 fatty acids. See for example, U.S. Pat. No. 3,265,507 (Japikse), 
issued Aug. 9, 1966 and U.S. Pat. No. 3,129,102 (Sanders), issued Apr. 14, 
1964), which are incorporated by reference. These stabilizers are usually 
triglycerides that are solid at room temperature. They solidify in the nut 
spread in specific crystalline states and keep the oil from separating. 
These materials can be mixed with a second hydrogenated oil having an 
iodine value of less than 8, for example hydrogenated palm oil, canola 
oil, soybean oil, rapeseed oil, cottonseed oil, coconut oil, and similar 
materials. This stabilizer can also be mixed with lower melting fat 
fractions as, for example, the peanut butter stabilizer composition 
disclosed in U.S. Pat. No. 4,341,814 (McCoy), issued Jul. 27, 1982, which 
is incorporated by reference. 
Particularly suitable nut butter stabilizers for use in the nut 
solids-containing mixtures of the present invention include tailored 
.beta.' stable hardstocks referred to as "PSP/PSS" hardstocks, as 
disclosed in U.S. Pat. No. 4,996,074 (Seiden et al), issued Feb. 26, 1991, 
which is incorporated herein by reference. Highly hydrogenated high erucic 
acid rapeseed oil shown in Example VI of this patent is an example of a 
.beta.' tending hardstock particularly suitable for use in combination 
with the PSP/PSS hardstock. When the PSP/PSS hardstock is used in 
combination with highly hydrogenated (Iodine Value less than 20, 
preferably less than 10) high erucic acid (preferably at least about 40%) 
rapeseed oil, it should be used in ratios of PSP/PSS hardstock: high 
erucic acid rapeseed oil of from about 30:1 to about 10:1, preferably from 
about 27:1 to about 20:1. The high erucic acid rapeseed oil is more fully 
discussed in this patent at column 7, line 50 to column 8, line 14. 
Emulsifiers can also be used in the nut solids-containing mixtures of the 
present invention to achieve proper texture. The emulsifier can be any 
food compatible emulsifier such as mono- and di-glycerides, lecithin, 
sucrose monoesters, polyglycerol esters, sorbitan esters, polyethoxylated 
glycols and mixtures thereof. Up to about 5% and, preferably from about 
0.01 to about 3% emulsifier is used. Additionally, the selection of 
certain emulsifiers such as sorbitan monostearate and preferably sorbitan 
tristearate can impede or prevent the cocoa butter the chocolate source 
from crystallizing into fat nodules. For example, adding 1% sorbitan 
tristearate is effective in preventing the cocoa butter in the chocolate 
from crystallizing into these fat nodules after the chocolate is blended 
with the nut solids-containing mixture. 
B. Chocolate 
Another key component of the nut spreads of the present invention is a 
particular source of chocolate. It has been found that the addition of 
cocoa powder or chocolate liquor to nut spreads such as peanut butter 
imparts a bitter flavor quality to the nut spread. Conversely, it has been 
found that chocolate in the form of an intimate mixture of cocoa solids 
and sugar such that the sugar solids encapsulate or enrobe these cocoa 
solids avoids imparting a bitter aftertaste to the nut spreads. In 
addition, the chocolate flavor character that is imparted is more like a 
milk chocolate flavor even though the chocolate is substantially free of 
dairy solids. As used herein, the term "substantially free of dairy 
solids" means that dairy solids are not intentionally added to the 
chocolate. Chocolates useful in the present invention typically comprise 
about 1% or less dairy solids and preferably about 0.5% or less dairy 
solids 
Chocolate useful in the present invention can be formulated from a mixture 
comprising chocolate liquor and/or cocoa powder and sugar. In the case of 
chocolate liquor, the ratio of sugar to liquor is typically in the range 
of from about 30:70 to about 70:30, preferably from about 40:60 to about 
60:40. In the case of cocoa powder, a fat or oil other than cocoa butter 
is usually included in addition to the sugar. Typically such mixtures 
comprise from about 15 to about 40% cocoa powder, from about 15 to about 
35% fat/oil and from about 40 to about 70% sugar, preferably from about 20 
to about 30% cocoa powder, from about 20 to about 30% fat/oil and from 
about 40 to about 60% sugar. Other confectionery ingredients typically 
present in chocolate formulations such emulsifiers (e.g., lecithin), salt 
and the like can also be included. 
After these ingredients are mixed together to provide the basic chocolate 
formulation, the key step is ensure that the cocoa solids are encapsulated 
or enrobed within the sugar. This is typically achieved by a conventional 
chocolate refining step where the solids in the mixture are reduced in 
size, in particular the sugar. Most importantly, this refining step 
encapsulates or enrobes the cocoa solids within the sugar. The relatively 
high pressures achieved during the refining step cause the sugar to become 
amorphous which then allows it to encapsulate or enrobe at least some of 
the cocoa solids. Typically, four or five water-cooled rolls, each 
progressively faster in speed, are used to refine the formulation. 
Pressure between the rolls is adjusted to achieve the desired fineness for 
the solids. Contact with moisture is also desirably avoided during 
refining. In particular, the rolls should not be cooled to or below the 
dewpoint of ambient air. The consistency of the chocolate formulation 
after refining is typically that of flakes or a powder. After refining, 
the chocolate formulation is typically ready for use in the present 
invention. For example, other conventional chocolate processing steps such 
as wet or dry conching, or tempering are not required. A commercially 
available chocolate particularly suitable for use in the present invention 
is a semi-sweet chocolate powder manufactured by Barry Callebaut in 
Montreal, Canada by roll refining a mixture of 60% sugar and 40% chocolate 
liquor. 
D. Preparing Chocolate Flavored Nut Spreads 
The chocolate flavored nut spreads of the present invention are preferably 
prepared by the method disclosed in copending U.S. application Ser. No. 
08/958,349 to Vincent York-Leung Wong and Richard Joseph Sackenheim, filed 
Oct. 27, 1997 (P&G Case No. 6897). In this method, the encapsulated cocoa 
solids are added and blended into a fluid suspension which consists 
essentially of: 
(1) an intimate mixture of sugar and edible liquid oil; 
(2) an effective amount of an edible surfactant capable of imparting 
increased fluidity to the intimate mixture of sugar and oil. 
Prior to addition of the encapsulated cocoa solids, the fluid suspension is 
heated above the melting point of cocoa butter, preferably to a 
temperature of at least about 150.degree. F. (65.6.degree. C.), and 
typically in the range of from about 150.degree. to about 160.degree. F. 
(from about 65.6.degree. to about 71.1.degree. C.). The ratio of 
encapsulated cocoa solids to fluid suspension can vary depending on the 
flavor effects desired but is typically in the range of from about 1:2 to 
about 1:5, and preferably in the range of from about 1:2 to about 1:3. The 
resulting chocolate flavored suspension is then substantially 
homogeneously blended with the nut spread at a ratio of fluid suspension 
to nut spread typically in the range of from about 40:60 to about 60:40 
and preferably in the range of from about 45:55 to about 55:45. 
The resulting chocolate flavored nut spreads have from about 30 to about 
60, preferably from about 35 to about 50% total fat, and spreadability 
values of from about 500 to about 1400 gram force, preferably from about 
700 to about 1200 gram force. See Analytical Methods section hereafter for 
how spreadability values are measured according to the present invention. 
In addition, these flavored spreads typically have a penetration value 
measured by a Precison Universal Penetrometer typically in the range of 
from about 250 to about 325 mm. These spread also comprise: 
a. a flavor enhancing amount of cocoa solids substantially free of dairy 
solids that are encapsulated by sugar and dispersed substantially 
homogeneously throughout the spread, typically from about 1 to about 15% 
cocoa solids (i.e., not including the sugar); 
b. from about 10 to about 40%, preferably from about 20 to about 30% nut 
solids; 
c. a cocoa butter level, based on the total fat in the spread, below the 
point where the cocoa butter can crystallize out as a solid fat, typically 
about 20% or less, preferably about 10% or less; 
d. from about 15 to about 50%, preferably from about 30 to about 40%, 
sugar; 
e. optionally, but preferably from about 0.25 to about 3%, preferably from 
about 1 to about 2%, nut butter stabilizer; 
f. from about 0.01 to about 5%, preferably from about 0.01 to about 1%, 
emulsifier; 
g. other optional components typically included in nut spreads such as 
salt. 
If desired, nut chunks, including defatted nut chunks, flavored or candied 
bits and other optional components can be included in the nut spreads of 
the present invention at various levels. 
ANALYTICAL METHODS 
1. Viscosity 
A Brookfield Viscometer (HAT series), 5C4-13R chamber with a 8C4-27 spindle 
is used. This arrangement consists of a spindle "bob" of 0.465 inches 
(1.12 cm). The inner diameter of the sample cell is 0.750 inches (1.87 
cm). The instrument is calibrated at 65.degree. C. (149.degree. F.) and 
all samples are measured at 65.degree. C. (149.degree. F.). 
A 14.0 gram sample of the composition to be measured is placed in the 
sample cell. The sample cell is then inserted in the jacketed cell holder. 
To compensate for heat losses through the tubings, etc., the water 
temperature entering the jacketed cell holder should be a few degrees 
higher than the desired sample temperature of 65.degree. C. (149.degree. 
F.). After the temperature of the sample has reached 65.degree. C. 
(149.degree. F.) the sample is pre-sheared for five minutes at 50 rpm. The 
speed is then changed to 100 rpm and a measurement taken after the dial 
reading settles to a constant value. A total of five scale readings are 
recorded for 100, 50, 20, 10 and 5 rpm. In general, the time before 
reading should be as set forth in Table I. 
TABLE I 
______________________________________ 
Time Before 
Reading 
RPM (Seconds) 
______________________________________ 
100 3 
50 6 
20 15 
10 30 
5 60 
______________________________________ 
The dial reading and rpm are converted into shear stress and shear rate 
values by multiplying the rpm and dial reading by 0.34 and 17, 
respectively. The viscosity of compositions measured according to the 
present invention is at 20 rpm or 6.8 sec.sup.-1. A plot of the square 
root of shear stress vs. the square root of shear rate results in a 
straight line. Readings where the dial pointer goes off scale are ignored. 
A least squares linear regression is made over the data to calculate the 
slope and intercept. 
This data is used to calculate two values. The first of these is the 
plastic viscosity that is equal to the slope of the line squared. The 
plastic viscosity is a measurement of the viscosity of the composition at 
an infinite shear rate. It accurately predicts the resistance to flow in 
pumping, moving or mixing situations. The Casson plastic viscosity is 
measured in poise. 
The second value is the yield value that is equal to the value of the x 
intercept (abscissa) squared. The yield value is a measure of amount of 
force or shear that is necessary to get the product to start moving. The 
yield value is measured in dynes/cm.sup.2. The relationship between the 
plastic viscosity and the yield value determine how the composition will 
behave in additional processing. 
2. Spreadability Measurement Method 
The spreadability of nut spreads prepared according to the present 
invention can be determined by a puncture test performed on a TA.XT2 Food 
Texture Analyzer manufactured by Texture Technologies Corp. The spreads in 
normal peanut butter jars are kept in a constant 70.degree. F. 
(21.1.degree. C.) room for at least 48 hours and then moved to room 
temperature for 30 minutes before measurements were made. The test 
involves penetrating the spread in jars with a cone shaped probe at a 
constant speed. A stainless steel cone with 150.degree. angle and 22.5 mm 
diameter is used. The penetration speed is 3.5 mm/s, while the penetration 
depth is 50 mm. The penetration is followed by retracting the probe at the 
speed of 2 mm/sec. The tests are performed at room temperature. The 
penetration curves generated by the texture analyzer are recorded by a 
computer. Five force measurements (Positive Peak Force, Negative Peak 
Force, Positive Force Area, Negative Force Area and Force Gradient) are 
obtained from the penetration curve. The Positive Peak Force correlates 
significantly with the spreadability and is used to define the 
spreadability of nut spreads according to the present invention. 
3. Cocoa Butter Level in Chocolate Flavored Nut Spread 
The cocoa butter level in chocolated flavored nut spreads, especially 
chocolate flavored peanut butter, can be determined by the following 
method: 25 g of chocolate flavored nut spread is extracted in 100 mL of 
heated ethylene dichloride. Samples are washed and filtered through glass 
fiber filter paper to isolate the ethylene dichloride. The resulting 
filtrate is evaporated under nitrogen and the isolated lipid is analyzed 
using nonaqueous reverse phase HPLC with evaporative light scattering 
detection. The percentage of cocoa butter is calculated based on the 
percentage of 2-oleopalritostearin (POS) triglyceride present in the total 
triglyceride in the lipid extract. Analysis and quantitation of POS 
triglyceride can be carried out similar to the method described in 
Singleton and Pattee, "Characterization of Peanut Oil Triacylglycerols by 
HPLC, GLC and EIMS," JAOCS, 64, p. 534 (1987).

EXAMPLES 
The following are representative examples of chocolate flavored peanut 
butters and spreads prepared according to the present invention. 
A. Peanut Solids-Containing Mixtures 
The peanut solids-containing mixture used in the following Examples is 
prepared from the following ingredients: 
______________________________________ 
Ingredients 
% 
______________________________________ 
Peanuts 86.2 
Sugar 10.0 
Salt 1.2 
Molasses 
0.5 
Stabilizer 
1.8 
Emulsifier 
0.3 
______________________________________ 
A peanut paste is prepared by roasting the peanuts at 405.degree. F. 
(207.2.degree. C.) for 4.5 minutes in a Wolverine Jet Zone roaster in 
order to develop the desired peanut flavor. The roasted peanuts are then 
discharged from the roaster and cooled to 100.degree. F. (37.8.degree. 
C.). Next, the cooled nuts are blanched and passed through a color sorter 
to remove nut s falling outside of the desired color target. The color 
sorted peanuts are converted into a flowable peanut paste by milling the 
nuts in a Bauer mill. The paste is then added to a 100 gallon Hamilton mix 
kettle where the remaining ingredients are added. After mixing at 
150.degree. F., the peanut solids-containing mixture is homogenized at 
3500 psi through a APV Gaulin M-8 homgenizer and stored in a mix tank. 
B. Fluid Suspension of Suger and Oil 
The fluid suspension of sugar and liquid oil used in the following Examples 
is prepared from the following ingredients: 
______________________________________ 
Ingredients 
% 
______________________________________ 
Sugar 57.3 
Peanut oil 
41.7 
Lecithin 
1.0 
______________________________________ 
An Ekato mix kettle that has an anchor mixing blade and a Mizer disc is 
used that is fitted with a recirculation loop that allows a portion of the 
mixed material to be circulated through a pump and back to the mix kettle. 
A 400 pound batch of the fluid suspension is m ade as follows: First, 167 
pounds of peanut oil is added to the mix kettle. The anchor agitator and 
Mizer disc are then turned on at 19 rpm and 540 rpm, respectively. The 
pump in the recirculation loop is also turned on to about 1500 lbs. Four 
pounds of lecithin is then added to the mix kettle and allowed to mix for 
about 5 minutes. Next, 229 pounds of 12X sugar is metered into the mix 
kettle at 230 lbs/hr. At the end of the sugar addition, the fluid 
suspension is allowed to mix for an additional 30 minutes to ensure 
complete mixing. 
EXAMPLE 1 
A chocolate flavored peanut spread is prepared as follows: A chocolate 
flavored fluid suspension is first prepared by mixing in a Hamilton kettle 
32.84 parts of the fluid suspension described above with 15 parts of a 
chocolate flavor mix consisting of chocolate powder (refined mixture of 
60% sugar and 40% chocolate liquor), 0.18 parts vanilla flavor, 0.19 parts 
salt and 0.31 parts nut butter stabilizer. The contents of the mix kettle 
is heated at 150.degree. F. (65.6.degree. C.). The viscosity of the 
chocolate flavored suspension is about 5500 centipoise (6.8 sec.sup.-1). 
The chocolate flavored peanut spread is prepared by adding the peanut 
solids-containing mixture described earlier to the chocolate flavored 
fluid suspension in the Hamilton mix kettle in a ratio of 48.52 parts 
flavored fluid suspension to 51.48 parts nut solids-containing mixture. To 
ensure good top to bottom mixing a recirculation loop with a pump is used 
with the kettle. After mixing, the resultant chocolate flavored spread has 
a viscosity of about 3000-3500 centipoise (6.8 sec.sup.-1). This chocolate 
flavored spread is then processed through a normal peanut butter finishing 
operation that consists of processing the spread through a Versator to 
remove entrained air for improving the spread's oxidative stability and 
then through a Votator and picker for setting up the nut butter 
stabilizer. The spread is packed and allowed to temper. The finished 
flavored spread is stable to oil separation, yet is soft and highly 
spreadable. The spreadability value (as measured with the Texture 
Analyzer) is 800 gram force. The fat content of the flavored spread is 
41.5%. 
EXAMPLE 2 
A chocolate flavored peanut spread is prepared as follows: A chocolate 
flavored fluid suspension is first prepared by mixing in a Hamilton kettle 
32.84 parts of the fluid suspension described above with 15 parts of a 
chocolate flavor mix consisting of chocolate powder (refined mixture of 
60% sugar and 40% chocolate liquor), 0.18 parts vanilla flavor, 0.19 parts 
salt and 0.31 parts nut butter stabilizer and 0.1 parts sorbitan 
tristearate.. The contents of the mix kettle is heated at 150.degree. F. 
(65.6.degree. C.). The viscosity of the chocolate flavored suspension is 
about 5500 centipoise (6.8 sec.sup.-1). The chocolate flavored peanut 
spread is prepared by adding the peanut solids-containing mixture 
described above to the chocolate flavored fluid suspension in the Hamilton 
mix kettle in a ratio of 48.52 parts flavored fluid suspension to 51.48 
parts nut solids-containing mixture. To ensure good top to bottom mixing a 
recirculation loop with a pump is used with the kettle. After mixing, the 
resultant chocolate flavored spread has a viscosity of about 3000-3500 
centipoise (6.8 sec.sup.-1). This chocolate flavored spread is then 
processed through a normal peanut butter finishing operation that consists 
of processing the spread through a Versator to remove entrained air for 
improving the spread's oxidative stability and then through a Votator and 
picker for setting up the nut butter stabilizer. The spread is packed and 
allowed to temper. The finished flavored spread is stable to oil 
separation, yet is soft and highly spread able. The spreadability value 
(as measured with the Texture Analyzer) is 800 gram force. The fat content 
of the flavored spread is 41.5%. 
EXAMPLE 3 
A chocolate flavored peanut spread is prepared as follows: A chocolate 
flavored fluid suspension is first prepared by mixing in a Hamilton kettle 
36.74 parts of the fluid suspension described above with II.1 parts of a 
chocolate flavor mix (refined mixture of 40% sugar and 30% cocoa powder 
(cocoa butter content of 10%), 29% partially hydrogenated soybean oil, and 
1 %sorbitan monostearate), 0.18 parts vanilla flavor, 0.19 parts salt and 
0.31 parts nut butter stabilizer. The contents of the mix kettle is heated 
at 150.degree. F. (65.6.degree. C.). The viscosity of the chocolate 
flavored suspension is about 5600 centipoise (6.8 sec.sup.-1). The 
chocolate flavored peanut spread is prepared by adding the peanut 
solids-containing mixture described earlier to the chocolate flavored 
fluid suspension in the Hamilton mix kettle in a ratio of 48.52 parts 
flavored fluid suspension to 51.48 parts nut solids-containing mixture. To 
ensure good top to bottom mixing a recirculation loop with a pump is used 
with the kettle. After mixing, the resultant chocolate flavored spread has 
a viscosity of about 3000-3500 centipoise (6.8 sec.sup.-1). This chocolate 
flavored spread is then processed through a normal peanut butter finishing 
operation that consists of processing the spread through a Versator to 
remove entrained air for improving the spread's oxidative stability and 
then through a Votator and picker for setting up the nut butter 
stabilizer. The spread is packed and allowed to temper. The finished 
flavored spread is stable to oil separation, yet is soft and highly 
spreadable. The spreadability value (as measured with the Texture 
Analyzer) is 800 gram force. The fat content of the flavored spread is 
42.6%.