Methods and compositions for reducing oil separation in nut butters
US11147284B2 · kind B2 · utility
0Cited by
6References
20Claims
0Family size
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Key dates
| Filing date | May 20, 2019 |
| Grant date | Oct 19, 2021 |
| Priority date | — |
| Expiry date | Oct 1, 2039 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2250/5066
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.