Reduced fat peanut butter product and method of making

US5366754A · kind A · utility

Assignee

• Kraft General Foods, Inc. · US

Inventors

• Brenda RUDAN · Ithaca, US
• Marguerite Yang · Hockessin, US
• Anthony M. Miller · Northbrook, US
• Stephen LOMBARDO · Baltimore, US
• Russell K. Moroz · Mundelein, US
• Lynn B. Deffenbaugh · Brooklyn Center, US
• David Mehnert · Lake Villa, US
• John S. Peluso · Marlton, US
• R. G. Krishnamurthy · Glenview, US

Key dates

• Filing date: Jun 22, 1993
• Grant date: Nov 22, 1994
• Expiry date: Jun 22, 2013

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/804
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate. The humectant and emulsifier system is present at a level sufficient to provide a water activity (Aw) of less than about 0.91. The peanut butter composition has from about 1% to about 25% of vegetable oil, preferably…