Abstract: This invention pertains to protein compositions having reduced-hygroscopic properties which comprise a homogeneous premixture of (a) a hygroscopic protein and (b) an effective amount of a protein complexing agent to reduce the hygroscopic properties of the protein. The reduced-hygroscopic protein 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 these improved protein compositions and the edible compositions in which they may be employed.

Abstract: A reduced fat peanut butter product comprising ground peanuts and native starch, particularly garbanzo bean starch, is described. The reduced fat peanut butter product is produced by reducing or substantially replacing fat and/or sugar with native starch.

Abstract: A method for providing a reduced fat, reduced calorie peanut butter composition. The method consists of the steps of providing a mixture of peanut meal having from about 5% to about 35% peanut oil and a polyol fatty acid polyester having at least four esterified hydroxyl groups. The polyol polyester is present in the mixture at a level of from about 10% to about 25% by weight, based on the weight of the peanut meal. The mixture is ground to provide a peanut paste and the peanut paste is mixed with additional polyol fatty acid polyesters having at least four esterified hydroxyl groups to provide a peanut butter product having a total fat content of from about 45% to about 55% by weight, but having a reduced level of digestible fat.

Abstract: A continuous process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients which are to be present in the final product spread are mixed into the tank containing the peanut paste and the mixture is pumped through a high shear mixer. The temperature of the mixture is then adjusted so that the temperature of the mixture exiting the homogenizer is less than about 240.degree. F. The mixture is then pumped through a homogenizer at a pressure ranging from about 9,000 to about 14,500 psig, a colloid mill, a versator and a scraped wall heat exchanger.

Abstract: 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 which comprises 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%, and it has 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. The water insoluble solids have a monomodal particle size distribution such that at least about 90% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 21.

Abstract: The invention presented is a high protein, low fat, nut-based snack product made from a dough base comprised of a defatted, roasted nut meal, a starch component and water. The individual product pieces have a nut content of at least about 40% based upon the total weight of the dough base. The particle size distribution in the meal is such that a major portion are relatively fine and a minor proportion relatively coarse.

Abstract: A process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients are mixed sequentially with the paste with the proteins being added last. The Casson plastic viscosity of the mixture is adjusted to about 30 poise or less. This mixture is then pumped through a homogenizer and a colloid mill or series of colloid mills. Nut spreads having a bimodal particle size distribution such that at least 50% of the solids in the nut spread have a particle size of less than 18 microns and 90% of the solids in the nut spread have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise and a yield value of less than about 300 dynes per square centimeter are produced according to this process.

Abstract: A chocolate component containing food, and a method for preparing the same, characterized as an oil-in-water emulsion and a non-fluidized state at 5.degree. C. containing 5-50 wt % of fat-free cacao, 10-44 wt % of oils, fats, or combination thereof, 0.5-20 wt % of non-fat milk solid, 10-50 wt % water and 0.05-1 wt % of polyglycerol fatty acid ester having an HLB value of not less than 8 as an emulsifier, and having an emulsion particle diameter in accordance with a laser diffraction particle size distribution measuring device of less than 7 .mu.m in median diameter, and said food being in a non-fluidized state at 5.degree. C. This food does not experience oil separation even if repeatedly melted, and has good workability.

Abstract: A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in low-moisture or in oil phase compositions, and is especially useful in reduced-calorie foods.

Abstract: A new method for roasting food slurries, such as those containing nuts and coffee beans. A slurry including raw food particles slurried in a fluid medium is provided. The slurry is roasted through high-friction grinding with frictional forces sufficient to raise the slurry to a roasting temperature.

Abstract: A process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients which are to be present in the final product spread are mixed into the tank containing the peanut paste. The Casson plastic viscosity of the mixture is adjusted to about 30 poise or less. This mixture is then pumped through a homogenizer and a colloid mill or series of colloid mills. Nut spreads having a bimodal particle size distribution such that at least 50% of the solids in the nut spread have a particle size of less than 18 microns and 90% of the solids in the nut spread have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise and a yield value of less than about 300 dynes per square centimeter are produced according to this process.

Abstract: The present invention relates to peanut butters wherein at least about 75% by weight of the peanuts used to prepare the peanut butter are unblanched white-skinned peanuts. Such peanut butters contain at least about 1% by weight of peanut skins. Such peanut butters further have acceptable taste and appearance. They are not bitter or bland and do not have a speckled appearance.

Abstract: There is disclosed a migration-resistant fat composition having an iodine value of 35 to 60; a trans acid content of 30% to 50%; a melting point of 40.degree. C. to 55.degree. C.; a solid fat content of not less than 85% at 20.degree. C.; not less than 60% at 30.degree. C., not less than 30% at 40.degree. C., and not more than 3% at 50.degree. C.; and a trans acid/saturated fatty acid content ratio of 0.5 to 2.0. Also disclosed is a nut-flavored filling including 5% to 20% migration-resistant fat composition as recited above and at least 20% nut paste having a fat content of at least 40%, the total content of the fat composition and the nut paste being not greater than 100%.

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.

Abstract: A controlled melting point matrix is disclosed. The matrix is formed by admixing low melting point hydrophobic materials with a substantially amorphous material obtained from subjecting a feedstock to conditions of temperature and pressure which induce flash flow of the feedstock. The admixture is then subjected to conditions which induce at least partial crystallization of the substantially amorphous material thereby capturing the hydrophobic material and providing the controlled melting point matrix of the invention. Methods of producing a controlled melting point matrix are disclosed. Methods of using controlled melting point matrices to form improved comestibles are also disclosed.

Abstract: A non-spread, sliced peanut butter product containing chunky peanut butter, powdered egg white, flour, and an emulsifier. The ingredients are mixed together, pressed or extruded into sheets which are separated by waxed paper into pieces the size of a bread slice and about 0.2 inches thick.

Abstract: A flavorant product is prepared by heat-treating a first quantity of oilseeds for from 1 minute to 20 minutes at a temperature of from 220.degree. C. to 320.degree. C. and heat-treating a second quantity of oilseeds for from 1 minute to 40 minutes at a temperature of from 140.degree. C. to 180.degree. C. and then grinding and mixing the first and second heat-treated oilseeds.

Abstract: An improved reduced fat peanut butter is obtained by removing oil from ground peanuts, preferably by centrifuging the ground peanuts until a supernatant oil layer is formed above the ground peanuts and separating the ground peanuts from the supernatant oil layer. The resulting peanut paste may then be reground. Maltodextrin and modified food starch are added to and blended with the peanut paste, either before or after the optional regrinding. Salt, butter flavoring and/or peanut flavoring may also be added to and blended with the separated peanuts, either before or after regrinding.

Abstract: The present invention relates to nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nut products have the organoleptic character of full fat nut products but a much lower calorie content.

Abstract: Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a partial substitute for nuts.

Abstract: A composition and method of making a reduced fat peanut butter in the form of a water-in-oil emulsion which contains a continuous peanut butter oil phase of peanut butter, and a protein complexing agent to maintain the consistency of the continuous peanut butter oil phase, and a discontinuous aqueous coagulated protein phase to reduce the fat content of the peanut butter which contains a coagulable dairy or vegetable protein and a protein coagulating agent.

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.

Abstract: A method of preparing a whipped peanut butter, the peanut butter produced thereby and the peanut butter packaged in a container. The peanut butter is made by uniformly dispersing nitrogen or a similar inert gas, into a peanut butter mass for the purpose of producing a whipped and aerated peanut butter having a 10 to 50 percent aeration. The effect of inert gas incorporation along with the rapid chilling and whipping process employed in this invention is a substantially softer and more spreadable peanut butter. Additionally, the whipped peanut butter has a uniquely pleasing mouth-feel with reduced stickiness and cling to mouth-parts.Since aeration has a direct effect on the finished peanut butter color and flavor, one aspect of the process pertains to the inclusion of powdered molasses and/or the selection of peanuts roasted to a particular L-value to compensate for the lighter color and lower flavor intensity produced by the incorporation of nitrogen or similar gases.

Abstract: A process for producing water-containing chocolate by admixing a chocolate mix subjected to rolling and conching according to the conventional method and an aqueous ingredient in the presence of a nut paste, or sugar fatty ester having a low HLB such as 1 to 3 the main constituent fatty acid of which is that having 20 to 26 carbon atoms to emulsify the mixture into a water-in-oil type one is disclosed.

Abstract: Disclosed is a nut butter spread composition, having a Casson plastic viscosity value of less than 12 poise comprising from 25% to 55% peanut oil, or other fat component, and from about 40% to about 67% nut solid particles which have been processed to a particle size distribution in which at least 80% have a particle size less than 18 microns, and preferably between about 2 and about 11 microns. The surfaces of the protein and starch bodies of the nut solids are smooth due to a reduction of cytoplastic reticuli surrounding the protein bodies. The particle size distribution is monodispersed, i.e. a curve with a single peak. A process for preparing these particle size peanuts using a roll milling process which can be followed by a separate smearing step is also disclosed. A low fat peanut butter having from 25% to 40% peanut oil is the preferred nut butter.

Abstract: Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether fragments joined by a polycarboxylate. These complex linked esters may be partially broken down in the body to produce digestion residues which are substantially nondigestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.

Abstract: A low calorie, low fat peanut butter-like and fruit preserve product that exhibits rich peanut flavor characteristics, texture, and mouth feel approximating conventional peanut butter is made from defatted peanut flour, either unroasted or roasted, that is mixed with from about one to about three times its weight of water, milled either dry or in the presence of water until the maximum particle size of the flour is smaller than about 200 microns, and then cooked at temperatures between about 80 degrees C. and the boiling point until approximating the texture and flavor of conventional peanut butter. The resulting peanut butter-like component is compatible with either conventional preserves made with natural sugars or with low calorie preserves made with artificial non-nutritive sweeteners.

Abstract: A sliceable crystallized honey product and method of making the same are provided. The honey product comprises from 75% to 90% by weight honey and from 10% to 25% by weight finely ground oil-rich nut products. The honey has a solids content of from 75% to 86% by weight of the honey. Preferably, the nut products are chosen from the group comprising peanut meal and peanut flour.

Abstract: Peanut-containing compositions and other proteinaceous plant solids and fat-containing compositions are provided which are gravitationally-stabilized with water-soluble, edible polydextrose which includes polycarboxylic acid cross-linking agents dissolved in water and acts to prevent or inhibit oil separation from the predominantly hydrophilic proteinaceous solids of the compositions. The polydextrose is dissolved in water. The present compositions are preferably pumpable at 60.degree. C. and solid or semi-solid at 20.degree. C.

Abstract: The present invention relates to a reduced calorie peanut butter wherein the oil phase comprises triglycerides containing at least about 10% by weight medium chain fatty acids. Preferably, medium chain triglycerides are used in the oil phase. It has been found that use of these triglycerides allows the desired peanut butter consistency to be maintained at lower levels of total oil.

Abstract: Process for preparing almond paste from whole almonds in a continuous sequence of stages involving cooking-extrusion within a screw conveyor having a plurality of regions with threads of different pitch. The temperatures are controlled at each stage so as to effect not only physical transformations, but also to produce a Maillard reaction for a predetermined part of the process.

Abstract: Peanut-containing compositions and other proteinaceous plant solids and fat-containing compositions are provided which are gravitationally-stabilized with water-soluble, edible polydextrose which includes polycarboxylic acid cross-linking agents dissolved in water and acts to prevent or inhibit oil separation from the predominantly hydrophilic proteinaceous solids of the compositions. The polydextrose is dissolved in water. Methods of making these gravitationally-stabilized compositions are also provided.

Abstract: A low calorie, low fat peanut butter like product and a method for making the same is disclosed. Unroasted, defatted peanut flour is milled in water to a smooth, free-flowing consistency and then cooked at a temperature of at least 175.degree. F. but below the boiling point of the water/flour mixture. The resulting product has a water content of 45 to 55 percent and a fat content of from 1-25%.

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.

Abstract: A gravitationally-stabilized ground peanut-containing composition utilizing an aqueous polydextrose solution stabilizer is disclosed. A hydrophilic embodiment of the composition compatible with aqueous food systems comprises about 40-50% of unextracted ground peanuts, about 30-50% of a water-soluble, edible nondigestible polydextrose, and about 7.5-20% of water, which solubilizes the polydextrose. A lipophilic embodiment of the composition comprises about 90-96% of unextracted ground peanuts, about 2.0-8.0% of polydextrose, and about 0.5-5.0% of water, which solubilizes the polydextrose.

Abstract: Peanuts, almonds, Brazil nuts, hazelnuts and similar hard, dry roastable nuts with raisins or currants or both are maintained stable at granular sizes from 015 to 120 screen sizes. Raisins or currants or both are wetted in a heated liquid having the substantial effect of removing surface sugars and oils. The raisins, currants or both are treated further either by simultaneously wetting in the presence of flaxseeds or by pressing to a damp-dry state. The raisins, currants or both are mixed with a hard, dry roasted nut before granulating into from 015 to 120 screen sizes.

Abstract: A peanut butter-filled snack product or the like is disclosed. This product includes an edible, heat stable, lubricious filling having a fat content of from about 40% to about 70% by weight. In addition, an edible hydrophilic material coats this filling. The coated filling is then surrounded by a layer of dough. After the snack product is baked, the filling retains its softness and lubricity.

Abstract: A peanut butter-filled snack product and the like is disclosed. This product includes an edible, heat stable, lubricious filling having a fat content of from about 40% to about 70% by weight. The filling is surrounded by a layer of dough comprising flour, water and at least about 21% fluid shortening by weight of the flour. The fluid shortening reduces oil migration during baking and storage so that the filling remains soft and lubricious.

Abstract: There is disclosed a method of preparing sunflower butter from dehulled sunflower seeds by treating said seeds with a solution of any one of ascorbic acid, erythorbic acid, hydroquinone, formaldehyde, ascorbyl palmitate or tartaric acid. The treatment avoids discoloration of the sunflower butter prepared from said treated sunflower seeds.

Abstract: A peanut flavor composition compatible in aqueous food systems comprises about 40 to 50 wt-% of ground peanuts, about 20 to 25 wt-% of water, about 20 to 25% of an edible polyhydroxy compound, about 14 to 20 wt-% sugar, and an effective flavor enhancing amount of salt.

Abstract: A cocrystallized sugar-nut product and a method for preparing such product are disclosed. A concentrated sugar syrup is prepared through evaporation, and nuts, chopped or finely divided, with or without additional food ingredients, are added to the concentrated syrup with vigorous mechanical agitation or impact beating within a crystallization zone. A cocrystallized sugar-nut product is produced, comprising aggregates of sugar crystals in intimate association with the nuts and any food ingredient. The cocrystallized sugar-nut product is dry, stable, free-flowing and possesses functional food ingredient characteristics, such as fondant quality and extrusion and compaction capabilities. The cocrystallized sugar-nut product, additionally, is capable of being dispersed in water.

Abstract: Disclosed is a peanut butter stabilizer composition comprising (1) an intermediate melting fat fraction having an iodine value of from 25 to 45 and a solids content of between 80% and 95% at a temperature of from 50.degree. F. to 90.degree. F. and a solids content of less than 50% at 115.degree. F., and (2) a hydrogenated oil component comprising a triglyceride having a high proportion of C.sub.20 -C.sub.22 fatty acids and, optionally, a second hydrogenated oil, the hydrogenated oil component having an iodine value of less than 8. The use of this stabilizer improves the texture of peanut butter, increases the mouthmelt, and reduces the stickiness often caused by the use of a stabilizing component.

Abstract: An enriched, hydrogenated peanut oil-based peanut butter stabilizer and a method of preparing said peanut butter stabilizer comprising the steps of: (a) randomly interesterifying (randomizing) a first mixture of from 0% to 70% hydrogenated peanut oil (hardstock) and from 30% to 100% unhydrogenated peanut oil, preferably 30% to 70% hydrogenated peanut oil and 30% to 70% unhydrogenated peanut oil; (b) fractionally crystallizing from said first mixture a second mixture of triglycerides having at least 10% fatty acids having from 20 to 24 carbon atoms; and (c) substantially completely hydrogenating said second mixture to form said enriched hydrogenated peanut oil-based peanut butter stabilizer.

Abstract: Non-fractionated triglyceride compositions characterized by a high ratio of trans mono-unsaturated acid to saturated fatty acids, a high ratio of trans acid to cis acid, and containing from 40-55% saturated fatty acids. These triglycerides exhibit unique structural properties and have utility in the formulation of many fat-based food products such as shortening compositions.

Abstract: Dried, free-flowing powdered foodstuffs are produced from high fat containing foods by adding thereto a grinding agent comprising a food-grade film-forming material which has been spray-dried from solution in the presence of a latent gas and which is characterized by a bulk density within the range of 3 to 25 pounds per cubic foot and, additionally in the case of solid foodstuffs, grinding the mixture to effect powdering.

Abstract: The present invention relates to a stable, homogeneous peanut butter table syrup and a method for making the same. The method involves combining a xanthan gum peanut oil slurry with water and blending with peanut butter and a sweetener composition at elevated temperatures.

Abstract: A chunky-style peanut spread sweetening agent composition is provided having at least 5 weight percent based on solids of sweetening agent and a long shelf life substantially free of syneresis.The composition is prepared by combining at an elevated temperature a mixture of milled peanuts, additional edible oils, an emulsifier, fortifying materials, and a stabilizer with the sweetening agent having a small amount of edible hydrophilic substance. When the resulting mixture is blended, additional granulated peanuts are then fed into containers and the containers sealed.

Abstract: A method for obtaining food products substantially free of aflatoxin in the form of particles, kernels, and the like, is disclosed wherein a food product such as whole grain seeds or whole kernel nuts are subjected to a weakly alkaline aqueous solution maintained at elevated temperatures for a short period of time, washing the thusly treated food product with water until the wash effluent indicates that it is pH neutral and separating the aflatoxin-contaminated food product from the uncontaminated food product. The uncontaminated food product sources can then be further processed to obtain a food product ready for consumption.

Abstract: Microcrystalline chitin is prepared by subjecting chitin to controlled acid hydrolysis and high shear while suspended in an aqueous medium.

Abstract: A food composition useful as a peanut spread and having a reduced level of fat and/or oil is provided. The composition is a macroscopically homogeneous blend of an peanut component and an aqueous phase associated with a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of preparing a peanut spread which comprises making a premix of the granular starch hydrolysate and water, fragmenting the granular starch hydrolysate and then blending the resulting particle gel with a peanut component to produce a macroscopically homogeneous blend.