Composition and process of making fluid, reduced fat peanut butters and improved whipped peanut butters

US5230919A · kind A · utility

Assignee

• The Procter & Gamble Company · US

Inventors

• David William Walling · Cincinnati, US
• John W. Theis, III · Lexington, US
• Vincent York-Leung Wong · Hamilton, US
• Phillip F. Pflaumer · Hamilton, US
• Robert E. Tarr · Cincinnati, US
• Larry Odell Seward · Cincinnati, US
• Richard Joseph Sackenheim · Hamilton, US
• Margo Andrea Bagley · Atlanta, US
• Mark D. Theurer · Cincinnati, US

Key dates

• Filing date: Apr 2, 1992
• Grant date: Jul 27, 1993
• Expiry date: Apr 2, 2012

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23P30/40
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The invention is a reduced past nut or oilseed butter composition made from roasted nuts which contains: (a) from about 40% to about 67% nut solids, between 65% and 80% of said solids having a particle size less than 18 microns and a SPAN of greater than 2.5 and not more than 5.0; (b) from about 33% to about 45% oil; (c) from 0% to about 4% stabilizer; (d) from 0% to about 40% bulking agent; (e) from 0% to about 8% flavorant; and (f) from 0% to about 3% emulsifier; where the product has a Casson plastic viscosity of between 1 and 15 poise and a yield value below 300 dynes per square centimeter. The invention also relates to a reduced fat or full compositions of the general type described above which is whipped to contain dispersed gas bubbles, where at least 90% of the bubbles have a diameter less than 150 microns. Processes for making these compositions are also described.