Peanut butter manufacture
US4004037A · kind A · utility
18Cited by
15References
14Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Oct 25, 1974 |
| Grant date | Jan 18, 1977 |
| Priority date | — |
| Expiry date | Oct 25, 1994 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L25/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Peanut butter is prepared that has an improved flavor and an increased shelf life. The peanuts are ground in the presence of solid carbon dioxide to reduce oxidation of the peanut oil during grinding and also to reduce the amount of oxygen that is dissolved, occluded, and adsorbed from the ingredients, thereby resulting in a final peanut butter of improved stability and also thereby effecting a retention of carbon dioxide in the final peanut butter to improve the flavor thereof.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.