Abstract: A low fat nut spread having high protein and high fiber. The nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture. The process for making the nut spread is also disclosed.

Abstract: An all natural ingredient peanut butter and/or peanut butter spread which contains a homogeneous mixture of peanut particles, peanut oil and a natural stabilizer. The natural stabilizer forms a matrix with the peanut particles and peanut oil to inhibit or prevent the settling of the peanut particles from the peanut oil. The natural stabilizer includes natural, unmodified fatty acids and less than 2 weight percent water.

Abstract: A delicious, nutritious, unique new food product, made with real peanuts, peanut butter, peanut chunks, peanut flour, peanut oil. Everyone who likes peanut butter will love Doris Lorraine's “Peanut Butter Batter” Pancake Mix. It looks great, the aroma is wonderful, and tastes even better, with extraordinary appetite appeal. You get the delectable taste thrill of peanut butter and peanut chunks right in your pancakes. Cooks up tender, fluffy and peanut crunchy inside; crispy on the outside. Tastefully attractive to everyone from children to adults. Garnish with butter or other spreads, syrups, sugar, honey, jams and preserves, applesauce, bananas, sour cream, and all varieties of fruit. Also makes waffles, crepes, doughnuts and bread or as a coating for meats, fish, poultry, soups, sauces and dressings.

Abstract: A squeezable nut butter, especially a squeezable peanut butter, and processes of making and using. The nut butter of the invention is readily squeezable from a container such as a tube or a squeeze bottle, thereby permitting very convenient application of the peanut butter onto bread or another vehicle for ingestion of the nut butter. The nut butter is sufficiently flowable to be readily squeezable, yet is viscous enough such that its application can be easily controlled. It does not flow so freely so that its placement is beyond the control of the user. Desirably, the nut butter of the invention possesses one or more of certain characteristics which make it ideal for a squeezable peanut butter. As indicated above, preferably the viscosity is neither so high that flow is impeded during squeezing, nor so low that the product flows uncontrollably. Moreover, the nut butter of the invention is stable against oil separation. The nut butters of the invention preferably include stabilizer, but in limited amounts.

Abstract: In a first embodiment, the invention is directed to an edible product comprising a squeezable nut butter in combination with a further edible component. The component is generally another food component which is desirably eaten with peanut butter, such as jelly, banana, marshmallow filling, chocolate, bacon bits, etc. Also, a squeezable edible product can advantageously be dispensed from a tube having an applicator cap with a dispensing orifice. Preferably the squeezable product is peanut butter, optionally in combination with a further food component such as jelly. The nut butter or other edible food is sufficiently flowable to be readily squeezable, yet is viscous enough such that its application can be easily controlled. It does not flow so freely so that its placement is beyond the control or the user.

Abstract: A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous blend is prepared from a fluid suspension consisting essentially of an intimate mixture of sugar, liquid oil and lecithin as a surfactant to improve the fluidity of the suspension, a nut solids-containing mixture and a flavorant that is preferably added to the fluid suspension. The resulting flavored nut spreads are more fluid and softer than products made without using the fluid suspension.

Abstract: Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier: (b) introducing the mixture into a mill comprising a stator and a circularly rotating rotor capable of grinding the mixture while producing centrifugal forces; and (c) grinding the mixture such that the particles of the mixture impact with one another and the rotor/stator forming a ground paste. The method can be used to produce regular and reduced calorie and/or reduced fat nut butter or nut spread compositions such as peanut butter.

Abstract: A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing oil suspension and the sugar containing oil suspension to form the nut spread. The “protein containing oil suspension” comprises high amounts of protein and fiber. The “sugar containing oil suspension” comprises high amounts of sugar. The resultant nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture.

Abstract: The present invention provides improved chlortetracycline-containing animal feed compositions and processes and apparatuses for their preparation. In certain embodiments, raw fermentation broth comprising chlortetracycline is divided into two portions. The first portion is mixed with a compound that complexes chlortetracycline. The second portion is acidified and the solids are removed. The acidified liquid is treated with a complexing agent to produced a chlortetracycline complex. The first and second portions thus treated are then mixed and the mixture is passed on to a filter press or other means for separation of the solids to produce a wet cake comprising complexed chlortetracycline. In alternative embodiments, the second portion may be acidified and filtered and admixed with the first portion prior to the complexing step. The resulting mixture is passed on to a filter press or other means for separation of the solids.

Abstract: A peanut butter onion mixture which substantially enhances the flavor and retains the texture qualities of peanut butter, comprising a quantity of peanut butter and a quantity of onion. The quantity of peanut butter utilized may be a natural peanut butter or an imitation peanut butter. The quantity of onion utilized may comprise crushed onion, a suspension of crushed onion, onion pulp and onion juice, or onion juice alone. Methods of producing said peanut onion mixture for different embodiments of the onion mixture.

Abstract: A novel peanut butter stabilizer, suitable for preventing the separation of oils from peanut butter during storage, is disclosed. The peanut butter stabilizer contains: (a) a substantially completely hydrogenated edible oil fraction having an Iodine Value of less than 10, and (b) a concentrated monoglyceride fraction having an Iodine Value between 15 and 70, wherein the weight ratio of the hydrogenated edible oil fraction (a) to the concentrated monoglyceride fraction (b) is between 9:1 and 1:9. In a preferred embodiment, the peanut butter stabilizer contains (a) substantially completely hydrogenated cottonseed oil having an Iodine Value less than 8, and (b) partially hydrogenated soybean distilled monoglyceride having an Iodine Value between 20 and 60, wherein the weight ratio of the substantially hydrogenated cottonseed oil (a) and the partially hydrogenated soybean distilled monoglyceride (b) is about 3:1.

Abstract: A low-fat and low-calorie nut spread having at least about 50% less fat and at least about 33% fewer calories than full-fat peanut butter yet having a flavor and texture comparable to a full-fat nut butter or spread. The nut spread has a non-fat solids to oil ratio that is less than about 2.0:1, comprises nut solids that have a mono-modal particle size distribution where the D50 and D90 sizes are less than about 15 and about 30 microns, respectively. The level of fat-free nut solids is from about 34% to about 45%. The apparent viscosity of the nut spread is less than about 4500 cP. The nut spread comprises at least about 20% oil substitute, preferably a sucrose polyester that contains an anal leakage controlling agent. Also disclosed is a preferred process for making the nut spread.

Abstract: Snack bars having nut spread fillings are disclosed. The nut spread fillings are moist and creamy and do not require a crystallization step to achieve the desired firmness. The snack bars have the desired nut flavor intensity and creamy texture.

Abstract: A low fat nut spread having high protein and high fiber. The nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture. The process for making the nut spread is also disclosed.

Abstract: A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing oil suspension and the sugar containing oil suspension to form the nut spread. The “protein containing oil suspension” comprises high amounts of protein and fiber. The “sugar containing oil suspension” comprises high amounts of sugar. The resultant nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture.

Abstract: A reduced calorie and reduced fat nut butter composition, particularly a peanut butter. Fatty acid-esterified propoxylated glycerin compositions are used and incorporated into the nut butter compositions as a roasting medium or otherwise. The fatty acid-esterified propoxylated glycerin composition have a Iodine Value of less than or equal to about 10 and an average number of fatty acid acyl group carbons per propoxylation number of about 7 to about 15. The nut butter compositions do not exhibit the undesirable side effects of gastrointestinal intolerance or anal leakage and do not require stabilizes.

Abstract: The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and peanut powders.

Abstract: The invention concerns a complete food or nutritional supplement containing at most 10% of water by weight, preferably at most 5% of water, and more preferably at most 2% of water, with low osmolality, oxidation-stable, comprising a mixture of quality food products, said mixture being coated by at least a substance rich in lipids derived optionally from oleaginous seeds.

Abstract: This invention relates to improved nut spreads, especially peanut butters, comprising a darker roasted nut composition and a lighter roasted nut composition. The nut spreads have a relatively low viscosity yet provide an intense nut flavor. Disclosed are the product composition and the method for making the same.

Abstract: Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided.

Abstract: Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food.

Abstract: A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that result in each of the compositions having substantially the same water activity, resulting in a spread having superior appearance, taste and texture.

Abstract: Peanut biscuits are produced by a method of (a) grinding roasted peanuts to obtain a peanut paste containing peanut oil; (b) removing the peanut oil from the peanut paste to provide a substantially oiless peanut paste; (c) forming the substantially oiless peanut paste into biscuits; and (d) frying the biscuits in oil. When peanut crumbs are desired, the substantially oiless peanut paste obtained in step (c) is directly fried in oil and the fried paste is ground to obtain crumbs.

Abstract: A natural peanut butter blend gravitationally stabilized with chitosan to prevent separation of the oil and proteinaceous phases. The blend is prepared by adding chitosan and a fatty acid, preferably stearic acid, to the oil phase, blending the oil and proteinaceous phases, and then adding water until the blend noticeably thickens.

Abstract: A low fat peanut butter product having a water activity level of less than 0.80, which can be obtained without heating. A humectant can be used in an amount sufficient to provide a predetermined water activity level. Shelf stability is thereby obtained without discoloration or the formation of off flavors.

Abstract: Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier; (b) introducing the mixture into a mill comprising a stator and a circularly rotating rotor capable of grinding the mixture while producing centrifugal forces; and (c) grinding the mixture such that the particles of the mixture impact with one another and the rotor/stator forming a ground paste. The method can be used to produce regular and reduced calorie and/or reduced fat nut butter or nut spread compositions such as peanut butter.

Abstract: A non-dairy, nut-based beverage concentrate and a directly consumable product, and processes for producing same. At least two or more certain essential ingredients are mixed with and dispersed throughout nut butter. These essential ingredients ensure that the consumable beverage will exhibit and maintain for long periods of time, the desired characteristics of a milk-like beverage. Optional ingredients such as sugar, flavoring, vitamins, salt, and the like may also be added to the mixture. Potable water is then added to the nut butter mixture, and the combination is subjected to high shear mixing, producing an unprocessed nut beverage. Finally, pasteurization, partial cooling, homogenizing, and further cooling are undertaken, and the resultant fully processed nut beverage may be packaged, using aseptic or refrigerated methods.

Abstract: Nut spreads, especially peanut butter compositions, comprising a blend of mono-modal and multi-modal compositions. The blended peanut butters have a relatively low viscosity, yet avoid an oily appearance and greasy mouth feel. A product composition and method for making the product composition are disclosed.

Abstract: Disclosed is a reduced fat peanut butter product containing from about 30% to about 75% of a nut paste, from about 15% to about 45% of at least one water-soluble non-fat dry solid, from about 0% to about 10% added edible oil, from about 0% to about 30% of a water-insoluble non-fat dry solid and from about 0% to about 3% emulsifier. The reduced fat peanut butter is prepared by combining all the ingredients, then, intimately mixing the resulting combination by passing the combination through an extruder mixer. The mixture is then milled and homogenized under a pressure of from about 4,000 psig to about 14,000 psig.

Abstract: A reduced fat and reduced calorie nut butter composition, particularly a peanut butter, having the texture and organoleptic characteristics of full fat nut butters. The nut butter has up to about 60% reduced fat by weight and up to about 34% reduced calories by weight. The composition is produced with full fat nuts and roasted, partially defatted nuts and/or roasted, partially defatted nut flour, a low or no calorie triacylglycerol oil and a low or no calorie bulking agent. The composition also has a nut solids non fat level from about 20-34% and a ratio of total non fat solids to total oil of from about 2.0:1 to about 2.7:1.

Abstract: A pure, smooth microcrystalline cellulose bulking agent for oil containing foods such as nut butters, chocolates, cream containing foods, mayonnaise, and salad dressings. The bulking agent having a loose bulk density greater than 0.40 and a oil absorptivity of less than 1.0.

Abstract: Stabilized peanut butter and other vegetable kernel butters, and vegetable kernel butter-containing food compositions such as peanut butter-containing food composition are described. The stabilized peanut butter or other vegetable kernel butter include a mixture of ground seed or nuts, and between approximately 0.25% and 4% by weight of microparticulate silicon dioxide (silicon dioxide measured as the anhydrous weight content of SiO.sub.2), and/or between approximately 0.25% and 5% by weight of propylene glycol. Also described is a method for preventing the spontaneous (natural) separation of oil and ground kernel solids in vegetable kernel butter or a vegetable kernel butter-containing food composition by combining between approximately 0.25% and 4% by weight of microparticulate silicon dioxide and/or between approximately 0.25% and 5% by weight of propylene glycol with the vegetable kernel butter.

Abstract: 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).

Abstract: Process to obtain a food composition based on chufas and bananas. The chufas are crushed to obtain liquid chufa orgeat at a low temperature, from which the starch is separated and sodium caseinate, sugar and stabilizers added, as well as an emulsifier previously melted in hot water. On the other hand, peeled bananas are crushed with ascorbic and citric acids, filtering the resulting liquid. The chufa orgeat is mixed with the banana liquid with sugar and flavor for its packing under aseptic conditions.

Abstract: Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness and increased nut flavor intensity. These nut spreads are obtained by milling a mixture of nut solids, oil, particulate water-soluble solids such as sugar and salt, optionally but preferably nut butter stabilizer and emulsifier, such that the water soluble solids have a mean particle size of about 20 microns or less to reduce grittiness. This milled mixture is combined with a nut paste prepared without excessively reducing the particle size of the nut solids.

Abstract: A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous blend is prepared from a fluid suspension consisting essentially of an intimate mixture of sugar, liquid oil and lecithin as a surfactant to improve the fluidity of the suspension, a nut solids-containing mixture and a flavorant that is preferably added to the fluid suspension. The resulting flavored nut spreads are more fluid and softer than products made without using the fluid suspension.

Abstract: A water-based, low fat, peanut butter-like product is provided having a pleasing texture and mouth-feel which is shelf stable at room temperatures as well as a method for producing the same. The peanut butter-like product includes defatted peanut flour, water, a humectant, a soluble salt, a gum, at least one syrup which can bean ingredient corn, malt, rice and potato syrup, at least one ingredient which is a modified food starch, a maltodextrin and a tapioca dextrin, and conventional peanut butter. The peanut butter-like product has a water activity in the range of 0.75 to 0.85 and has 70 to 95% less fat than conventional peanut butter.

Abstract: Nut butter and jelly food slices are provided. They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The first and second layers of jelly cooperate to define a hollow region therebetween. A volume of nut butter is placed within the hollow region, and is thereby totally encapsulated between the first and second layers of jelly. Also provided is a method and apparatus for making nut butter and jelly slices. Finally, a jelly slice dimensioned to fit on a food substrate and jelly suitable for making jelly slices or nut butter and jelly slices are provided. The jelly slices and the nut butter and jelly slices may be individually wrapped in flexible coverings and packaged in a single food container.

Abstract: An edible material thin file is applied to sticky or moist food products. The edible material may be sprayed on the moist food product. The food product with the edible material thereon may be used make sandwiches or stored without any additional protection. Individually wrapped slices of the moist food product may be further wrapped in plastic films, boxed and transported. Sandwiches utilizing the moist food products with the edible material thereon may be made and stored and sold in convenience store, grocery stores and the like.

Abstract: This invention pertains to reduced-fat compositions in the form of an emulsion which comprises in percentages by weight of the total composition (A) an oil phase comprising an edible fat or oil present in an amount from about 1% to about 99%; and (B) an aqueous phase present in an amount from about 1% to about 99%, wherein the aqueous phase comprises a protein complexing agent present in an amount from about 0.2% to about 98%. The reduced-fat compositions may be used directly or may be incorporated in effective amounts into edible carriers to provide a wide variety of edible compositions. This invention also pertains to methods for preparing and using these reduced-fat compositions and the edible compositions in which they may be employed.

Abstract: The present invention is directed to a fat composition for nut filling characterized in that it contains an emulsifier(s) at the total amount of 1.0-10.0 wt. % in a fat comprising 35-60 wt. % of 1,3-distearo-2-olein (StOSt) and having a solid fat content of 70-85%/20 C., 50-75%/30.degree. C., 5-50%/35.degree. C. and 3% or less/40.degree. C., and a nut filling comprising 5-25 wt. % of the same. The use of the fat composition for nut filling of the present invention makes it possible to obtain a nut filling having high resistance to fat migration, giving a good sense of eating and exhibiting good melting properties in the mouth, although it contains a large amount of nut paste rich in low-melting fats.

Abstract: Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness, yet maintain desired nut flavor intensity. These nut spreads are obtained by high shear mixing a mixture of nut paste, added oil, plus any other nut spread ingredients such as salt, sugar, nut butter stabilizer and emulsifier, to reduce the viscosity of the spread to about 2000 centipoise or less.

Abstract: The present invention relates to a novel nut paste having a particular monomodal particle size distribution and to monomodal full-fat nut butters and monomodal reduced fat nut spreads which contain the novel nut paste and which, as a result, have superior fluidity, texture and flavor. These nut butters and nut spreads typically comprise from about 50% to 100% of a nut paste. The Casson plastic viscosity of the nut paste is less than about 15 poise and the fat content of the nut paste is at least about 45%. The nut butters have a fat content ranging from about 25% to about 80%. The final nut butters and nut spread products of the present invention have a Casson plastic viscosity of less than about 17 poise and a yield value below about 300 dynes per square centimeter.

Abstract: Lipid vesicles having an average size of 0.1 to 20 micrometers comprise a covering consisting of practically the whole of the proteins and phospholipids present in the oily bodies of the seeds of oleaginous plants. The covering surrounds a core comprising exogenous lipids and/or exogenous lipophilic substances.

Abstract: Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness and increased nut flavor intensity. These nut spreads are obtained by milling a mixture of nut solids, oil, particulate water-soluble solids such as sugar and salt, optionally but preferably nut butter stabilizer and emulsifier, such that the water soluble solids have a mean particle size of about 20 microns or less to reduce grittiness. This milled mixture is combined with a nut paste prepared without excessively reducing the particle size of the nut solids.

Abstract: A water-based, low fat, peanut butter-like product having a pleasing texture and mouth-feel and being shelf stable at room temperatures and a method for producing the same. The peanut butter-like product includes defatted peanut flour, water, a humectant, a soluble salt, a natural gum, at least one ingredient selected from the group consisting of corn, malt, rice and potato syrup, a modified food starch, lecithin and conventional peanut butter. The peanut butter-like product has a water activity in the range of 0.80 to 0.85 and has 70 to 95% less fat than conventional peanut butter.

Abstract: The present invention encompasses a process of producing a reduced fat peanut butter without non-peanut supplements and the products therefrom. The method entails making a peanut flour using a defatting process and then mixing this flour with ground roasted peanuts and a selected amount of peanut oil to produce a peanut paste. The method then entails adding sweetener, dextrin, salt, flavorants, and/or fiber to the peanut paste, blending the resultant peanut product, and then remilling the peanut product to produce a reduced fat peanut butter. This peanut butter can be finished using conventional methods. The resultant peanut butter can have a 30 percent fat reduction compared to conventional peanut butter.

Abstract: Nut butter and jelly food slices are provided They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The first and second layers of jelly cooperate to define a hollow region therebetween. A volume of nut butter is placed within the hollow region, and is thereby totally encapsulated between the first and second layers of jelly. Finally, a jelly slice dimensioned to fit on a food substrate and jelly suitable for making jelly slices or nut butter and jelly slices are provided. The jelly slices and the nut butter and jelly slices may be individually wrapped in flexible coverings and packaged in a single food container.

Abstract: Nut butter and jelly food slices are provided. They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The first and second layers of jelly cooperate to define a hollow region therebetween. A volume of nut butter is placed within the hollow region, and is thereby totally encapsulated between the first and second layers of jelly. Also provided is a method and apparatus for making nut butter and jelly slices. Finally, a jelly slice dimensioned to fit on a food substrate and jelly suitable for making jelly slices or nut butter and jelly slices are provided. The jelly slices and the nut butter and jelly slices may be individually wrapped in flexible coverings and packaged in a single food container.

Abstract: Disclosed is a reduced fat peanut butter or spread having enhanced roasted peanut flavor and an enhanced saltiness impression containing: a) from about 40% to about 70% peanut solids; b) from about 30% to about 60% peanut oils; c) from about 15% to about 50% non-peanut solids; d) from about 0.01% to about 0.02% citric acid; e) from about 0% to about 40% bulking agent; f) from about 0% to about 5% by weight stabilizer; g) from about 0% to about 3% by weight emulsifier; h) from about 0% to about 8% flavorant.