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 process for reducing the oil binding capacity of a solid fibrous bulking agent is described in which a modified bulking agent is produced for use in making reduced calorie food products. The bulking agent is combined with an additive (e.g. sugar, protein or combination thereof) in water to form a mixture. The mixture is agitated to form a slurry thereby coating the bulking agent with the additive, and the slurry is dried. The resulting bulking agent has a reduced oil binding capacity so that the bulking agent may be used on food products containing natural oils or fats to reduce the calories per unit weight without adversely affecting the texture of the food product.

Abstract: A reduced calorie peanut butter product containing from about 15 to about 40% by weight of a solid bulking agent having from 0 to about 3 calories per gram, an oil-binding capacity from about 20 to about 45%, and a particle size less than about 50 microns. Preferred solid bulking agents are polydextrose and microcrystalline cellulose. The polydextrose is preferably neutralized by a compound containing calcium or magnesium. The microcrystalline cellulose preferably comprises aggregates having a particle size from about 5 to about 35 microns. Mixtures of the polydextrose and the microcrystalline cellulose may be used.