Abstract: Described herein is a food that is suitable for use as a shelf stable nut butter based spread. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a natural nut butter spread or a stabilized nut butter spread despite having a high protein content.

Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.

Abstract: A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

Abstract: Disclosed herein are formulations comprising lactitol for the treatment of chronic idiopathic constipation. As disclosed herein, the formulations are administered after or during a meal to improve the pharmacokinetics of the formulation. In particular, administration of the formulation after or during a meal decreases the absorption of lactitol and reduces the AUC.

Abstract: Provided herein are butter compositions, which include a legume butter or nut butter or seed butter and a plant-derived wax that increases the hardness of the butter compositions and reduces the separation of oil from the butter during storage. Butter compositions incorporating such plant-derived waxes and methods of manufacturing these butter compositions are also disclosed.

Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

Abstract: The invention discloses a vegan Almond Pâté made with almonds, olives, vinegar, water, oil, garlic, white pepper, and black pepper. This invention provides a healthy and delicious alternative with very similar consistency and satiety factor as traditional liver pate.

Abstract: Nut spreads having a stabilizer which is a blend of certain palm oil fraction stabilizers with certain cocoa butters and/or cocoa butter equivalents and/or replacers and/or substitutes and/or extenders (with similar fatty acid profile to cocoa butter). When these fats are used in combination, particularly at ratios preferred herein, they impart a smooth creamy texture to the final nut butter or nut butter based products and more importantly provide enhanced stability during storage, preventing oil separation in the final product during prolonged storage. The texture and spreadability of the final nut spread based product achieved by using this blend is also superior to the texture and spreadability obtained by using conventional palm oil alone. Preferably the cocoa butters, equivalents, replacers and substitutes are not hydrogenated.

Abstract: Provided are methods for preparing, and compositions comprising, plant-based forms of omega-3 fatty acids and lignan, which methods and compositions are exemplified by methods for preparing roasted seed granules, including roasted flaxseed granules, and compositions that comprise one or more roasted seed granules that are prepared by roasting and grinding under specified conditions of temperature and time, as disclosed in detail herein, to enhance one or more desired properties including the digestibility and/or palatability of such seeds and/or the bioavailability and/or stability of omega-3 and other fatty acids that are constituents of those seeds.

Abstract: A composition of matter includes a shelf-stable, partially defatted supercritical CO2 fluid solvent extracted whole grain flour derived from Salvia hispanica L. whole ground seed and that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The flour includes minerals, about 25-35% protein, about 5-8% wt/wt of about 3.0-3.3:1 mixture of ALA to LA native seed oil, and about 48-60% insoluble fiber. The flour exhibits pH dependent thixotropic properties when mixed with water.

Abstract: The present invention is directed to a novel organic peanut butter formulation and method for production. The peanut butter includes an organic, non-hydrogenated palm stearin oil stabilizing agent that reduces or prevents separation of oils from the peanut butter during storage. Peanut butter incorporating the palm oil, methods for manufacturing the peanut butter, and foods incorporating the peanut butter are also disclosed.

Abstract: A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The composition includes minerals, about 30% wt/wt protein, about 30-40% insoluble fiber and about 2-3% of fructo-oligosaccarides.

Abstract: Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.

Abstract: Chemically modified lipids and methods for their preparation are provided.

Abstract: A composition of matter comprises a shelf stable, partially defatted supercritical CO2 fluid solvent extracted whole grain flour derived from a cracked biomass of perilla frutescens, the flour comprising minerals and 2 to 8 percent of native seed oil, 35 to 45 percent protein, and 35 to 45 percent fiber.

Abstract: Disclosed are ground nut compositions containing one or more evenly distributed solid inclusions, and methods of manufacturing the same.

Abstract: In certain embodiments, the invention relates to an article having a liquid-impregnated surface. The surface includes a matrix of solid features (e.g., non-toxic and/or edible features) spaced sufficiently close to stably contain a liquid therebetween or therewithin, wherein the liquid is non-toxic and/or edible. The article may contain, for example, a food or other consumer product, such as ketchup, mustard, or mayonnaise.

Abstract: Medical foods containing glycomacroprotein and additional supplemented amounts of arginine, leucine, and optionally other amino acids, such as tyrosine, are disclosed. The medical foods can be used to provide the complete protein requirements for patients having metabolic disorders such as phenylketonuria.

Abstract: Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.

Abstract: Nut spreads having a stabilizer which is a blend of certain palm oil fraction stabilizers with certain cocoa butters and/or cocoa butter equivalents and/or replacers and/or substitutes and/or extenders (with similar fatty acid profile to cocoa butter). When these fats are used in combination, particularly at ratios preferred herein, they impart a smooth creamy texture to the final nut butter or nut butter based products and more importantly provide enhanced stability during storage, preventing oil separation in the final product during prolonged storage. The texture and spreadability of the final nut spread based product achieved by using this blend is also superior to the texture and spreadability obtained by using conventional palm oil alone. Preferably the cocoa butters, -equivalents, replacers and substitutes are not hydrogenated.

Abstract: The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.

Abstract: The present invention is directed to a novel organic peanut butter formulation and method for production. The peanut butter includes an organic palm oil stabilizing agent that reduces or prevents separation of oils from the peanut butter during storage. Peanut butter incorporating the palm oil, methods for manufacturing the peanut butter, and foods incorporating the peanut butter are also disclosed.

Abstract: The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical shortening compositions and nut butters.

Abstract: The present disclosure provides for improved nut butter and nut butter spread formulations and methods of producing such formulations by incorporating healthy lipids containing stearidonic acid into the formulations. In one embodiment of the disclosure, a peanut butter formulation including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a peanut butter spread formulation including a SDA-enriched soybean oil is disclosed.

Abstract: The present invention is directed to a novel organic peanut butter formulation and method for production. The peanut butter includes an organic palm oil stabilizing agent that reduces or prevents separation of oils from the peanut butter during storage. Peanut butter incorporating the palm oil, methods for manufacturing the peanut butter, and foods incorporating the peanut butter are also disclosed.

Abstract: A composition for reducing or substantially eliminating oil or fat separation in a food product is described. The composition includes a source of saturated fat and a recrystallization agent. A method of making this composition, and of using this composition in a food product, is also described.

Abstract: A pea protein fortified peanut butter generally comprising from about 25 to about 90% by weight ground peanuts, from about 2 to about 75% by weight isolated pea protein, from about 0.001 to about 5% by weight salt, from about 0.001 to about 30% by weight sugar, from about 0.001 to about 15% by weight palm or peanut oil, from about 0.5 to about 10% by weight peanut butter stabilizers such as mono and diglycerides from vegetable or animal origin, from about 0.0001 to about 10% by weight natural flavorings, and from about 0.1 to about 50% by weight inclusions, such as honey bits, chocolate chips, banana pieces, dried fruit pieces, peanut bits, and combinations thereof.

Abstract: In a first embodiment, the invention is directed to a process for making a variegated nut spread comprising (a) forming an enclosure from a film, b) pumping a nut spread into the enclosure; and (c) before, during, or after step (b), pumping in a separate stream of an inclusion to form a variegated nut spread; and (d) sealing the enclosure to form a container without homogenizing the nut spread and inclusions. The inclusion is generally another food component which is desirably eaten with peanut butter, such as fruit filling variegate, banana, marshmallow filling, chocolate, bacon bits, etc. The invention is also directed to a nut spread, comprising discrete inclusions selected from the group consisting of chocolate syrup, fruit and mixtures thereof. The inclusions in the nut butter of the inventions are discrete so that consumers can experience simultaneously organoleptic properties both of the inclusions and the nut butter.

Abstract: In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred embodiment, the present invention provides a method of preparing a gelled peanut butter composition comprising the steps of: blending peanut butter, emulsifier, sugar alcohol and triglyceride-based stabilizer so as to create a first blend; blending starch with the first blend to create a second blend; resting the second blend until a gel is formed, wherein the peanut butter is not more than 85° F. and 65-85%, the emulsifier is 0.15-0.5%, the sugar alcohol is 5-30%, the triglyceride-based stabilizer is 1-5%, and the starch is 1-5%.

Abstract: A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55-80 wt. %, (b) heating the solution to a temperature in the range 40-100° C., (c) dispersing a starch into the heated solution until it contains 1-5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5-3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2-1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20-50° C.

Abstract: Medicinal food and beverage compositions and related methods for managing acne in humans are disclosed. A medicinal food composition comprises a mixture of vitamins, minerals, proteins, fats, and pharmacologically active ingredients formulated to manage acne in humans. The mixture can be between about 35-75% by weight of the medicinal food composition. Further, in the mixture, carbohydrates can be about 5-25% by weight of the food composition, fats can be about 8-20% by weight of the food composition, and pharmacologically active ingredients can be about 0.005-25% by weight of the food composition. The medicinal food and beverage compositions may be in the form of nutritional bars, snack cakes, chips, shakes, beverage mixes or beverages.

Abstract: A nut spread made from a blend of ground macadamia nuts and/or almonds and honey, in which the honey is the major component and provides a binder for the paste-like edible spread, as well as controlling flavor, texture and spreadability of the resulting food product.

Abstract: An edible spread composition comprises a homogenous mixture of plant fiber-containing material, edible oil, water, and an effective amount of an emulsifier that prevents separation of oil from the plant fiber and other mixture solids that otherwise occurs in its absence when the edible spread composition is discharged while held under pressure. The edible spread composition may be, for instance, a peanut butter spread composition or a chocolate spread composition. There also is a packaged spread product comprising the edible spread composition that is held inside a pressurized container and dispensed without experiencing oil separation.

Abstract: A composition for reducing or substantially eliminating oil or fat separation in a food product is described. The composition includes a source of saturated fat and a recrystallization agent. A method of making this composition, and of using this composition in a food product, is also described.

Abstract: Methods and compositions are described to prepare an enhanced nut butter product by replacing a portion of nut oil in the formulation of an unenhanced butter with one or more oils, such that the enhanced nut butter product has, when compared to the unenhanced nut butter: a higher level of monounsaturated fatty acids reported to have health benefits; a higher level of long chain omega-3 fatty acids (EPA/DHA) reported to have health benefits; a lower overall fat content; similar or improved texture and taste; the ability to have FDA health claims on its label as a result of the added oils; and having oils in its formulation that are preferred by consumers. Embodiments include peanut butter and almond butter.

Abstract: In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred embodiment, the present invention provides a method of preparing a gelled peanut butter composition comprising the steps of: blending peanut butter, emulsifier, sugar alcohol and triglyceride-based stabilizer so as to create a first blend; blending starch with the first blend to create a second blend; resting the second blend until a gel is formed, wherein the peanut butter is not more than 85 ° F. and 65-85%, the emulsifier is 0.15-0.5%, the sugar alcohol is 5-30%, the triglyceride-based stabilizer is 1-5%, and the starch is 1-5%.

Abstract: A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which triglycerides containing omega-3 fatty acids (and other fatty acids) are stabilized against oxidation in the absence of encapsulation. The fatty acid portion of the oil in the completed food composition includes less than about 10 percent by weight linoleic acid, at least 75 percent by weight of monounsaturated plus saturated fatty acids, and at least 3 percent by weight omega-3 fatty acids. The food composition can also contain comminuted peanuts, e.g., peanut butter, in which case the composition is also stabilized against photo-oxidation and the fatty acid portion of the oil portion of the food can contain less than about 15 percent by weight linoleic acid and at least 1 percent by weight omega-3 fatty acids. Methods of protecting a food composition from oxidation and photodegradation are also disclosed.

Abstract: A peanut butter and/or peanut butter spread is disclosed which contains essentially all natural ingredients. The peanut butter and/or peanut butter spread includes peanut particles, peanut oil and a natural stabilizer. Preferred ingredients are described for making the natural stabilizer, and in one embodiment of the invention, the natural stabilizer comprises the Smart Balance product manufactured by GFA.Brands.

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 water-based, low fat, low calorie peanut butter-like product is provided having a superior texture and mouth-feel that is shelf stable at room temperatures is disclosed. The peanut butter-like product includes water in an amount of about 20% by weight, tapioca syrup in an amount of about 25% by weight, rice syrup in an amount of about 15% by weight, glycerin in an amount of about 3% by weight, sugar in an amount of about 7% by weight, tapioca starch in an amount of about 2% by weight, soy protein in an amount of about 3% by weight, defatted peanut flour in an amount of about 15% by weight, peanut butter in an amount of about 7% by weight, peanut oils in an amount of about 2% by weight, and salt in an amount of about 1% by weight.

Abstract: A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55–80 wt. %, (b) heating the solution to a temperature in the range 40–100° C., (c) dispersing a starch into the heated solution until it contains 1–5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5–3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2–1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20–50° C.

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: Packaged food portions, such as food slices, consisting of two or more food items, such as peanut butter and jelly, and processes for making them. The food portion is provided with sufficient viscosity and textural properties to enable its formation into a cohesive mass which can be extruded while maintaining the individual identity and organoleptic attributes of each food item within the food portion. The food portion may be shaped into a slice or other configuration prior to or during its encasing within a flexible packaging material. Product formulations which provide for minimal moisture migration between the different food items within the food portion and for optimum product stability, as well as processes and methods for providing and processing these formulations, are also disclosed.

Abstract: Disclosed is an improved sweetened nut butter spread having a desirable flavor and smooth texture. The sweetened nut butter spread is prepared by grinding nuts and/or oil seeds in the presence of an edible oil to form a nut paste containing ground nuts and/or oil seeds and edible oil. A sweetening composition comprising sugar is added to the nut paste to form a sweetened nut paste, and the sweetened nut paste is comminuted to form a ground sweetened nut paste. A liquid flavoring agent, such as honey or molasses, is added to the ground sweetened nut paste to form a sweetened nut butter spread. Crunchy particles can be further added to make crunchy nut butter spread.

Abstract: A protein enhanced, low carbohydrate cream is described, wherein the cream includes up to about 50% by weight at least one sugar substitute, up to about 40% by weight protein material, and up to about 45% by weight fat material.

Abstract: A method of using peanut products in conjunction with a pancake mix, in a unique way (via peanut flour, peanut butter, peanut chunks, peanut oil and peanut essence) to create a nutritious, aromatic, new food product. This is accomplished by mixing all of these ingredients with water, milk, buttermilk and/or club soda to provide a batter, and cooking, which produces the final product of tender, fluffy, and peanut crunchy inside, crispy on the outside, pancakes. The product freezes well and can be eaten cold or subsequently reheated for consumption.

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: The present invention is directed to a novel organic peanut butter formulation and method for production. The peanut butter includes an organic palm oil stabilizing agent that reduces or prevents separation of oils from the peanut butter during storage. Peanut butter incorporating the palm oil, methods for manufacturing the peanut butter, and foods incorporating the peanut butter are also disclosed.

Abstract: Disclosed is an improved sweetened nut butter spread having a desirable flavor and smooth texture. The sweetened nut butter spread is prepared by grinding nuts and/or oil seeds in the presence of an edible oil to form a nut paste containing ground nuts and/or oil seeds and edible oil. A sweetening composition comprising sugar is added to the nut paste to form a sweetened nut paste, and the sweetened nut paste is comminuted to form a ground sweetened nut paste. A liquid flavoring agent, such as honey or molasses, is added to the ground sweetened nut paste to form a sweetened nut butter spread. Crunchy particles can be further added to make crunchy nut butter spread.

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.