Process of making monomodal nut butters and spreads

A process for preparing a monomodal nut butter or nut spread, which comprises the steps of:

• a) grinding roasted nuts to form a nut paste:
• b) pumping the nut paste through a homogenizer operated at a pressure ranging from about 8,000 to about 14,500 psig from 1 to 3 times while maintaining the fat content of the nut paste at least about 45% and maintaining the Casson plastic viscosity of the nut paste at less than about 15 poise to provide a nut paste wherein the water insoluble solids have:
• i) a monomodal particle size distribution such that at least about 80% of the water insoluble solids comprising the nut paste have a particle size of less than about 21.6 microns, at least about 75% of the water insoluble solids comprising the nut paste have a particle size of less than about 16.7 microns, at least about 65% of the water insoluble solids comprising the nut paste have a particle size of less than about 13.0 microns, at least about 55% of the water insoluble solids comprising the nut paste have s particle size of less than about 10.1 microns, at least about 45% of the water insoluble solids comprising the nut paste have a particle size of less than about 7.9 microns and at least about 30% of the water insoluble solids comprises the nut paste have a particle size of less than about 6.2 microns;
• and
• ii) a particle size distribution curve centered at from about 7 to about 9 microns
• c) depositing the nut paste of step b) in a mixing tank;
• d) mixing additional solid ingredients into the nut paste to form a mixture and passing the mixture through a high shear mixer;
• e) adjusting the temperature of the mixture so that the temperature of the mixture as it exits a homogenizer in step (f) is less than about 240.degree. F.;
• f) pumping the mixture through a homogenizer at a pressure ranging from about 8,000 to about 14,500 psig;
• g) pumping the mixture through a colloid mill;
• and
• h) pumping the mixture through a versator and a scraped wall heat exchanger to provide a nut butter or nut spread product having:
• i) a Casson plastic viscosity of less than about 17 poise;
• ii) a yield value of less than about 300 dynes per square centimeter;
• iii) 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 21.6 microns, at least about 85% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 16.7 microns, at least about 75% of the water insoluble solids comprising the nut spread have a particle size of less than about 13.0 microns, at least about 60% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 10.1 microns, at least about 45% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 7.9 microns and at least about 30% of the water insoluble solids comprises the nut butter or spread have a particle size of less than about 6.2 microns;
• and
• iv) a particle size distribution curve that is centered at from about 7 to about 9 microns.

A process for preparing a monomodal nut butter or nut spread, which process comprises the steps of:

• a) grinding roasted nuts to form a nut paste;
• b) pumping the nut paste through a homogenizer operated at a pressure ranging from about 8,000 to about 14,500 psig from 1 to 3 times while maintaining the fat content of the nut paste at least about 45% and maintaining the Casson plastic viscosity of the nut paste at less than about 15 poise to provide a nut paste wherein the water insoluble solids have:
• i) a monomodal particle size distribution such that at least about 80% of the water insoluble solids comprising the nut paste have a particle size of less than about 21.6 microns, at least about 75% of the water insoluble solids comprising the nut paste have a particle size of less than about 16.7 microns, at least about 65 % of the water insoluble solids comprising the nut paste have a particle size of less than about 13.0 microns, at least about 55% of the water insoluble solids comprising the nut paste have a particle size of less than about 10.1 microns, at least about 45% of the water insoluble solids comprising the nut paste have a particle size of less than about 7.9 microns and at least about 30% of the water insoluble solids comprises the nut paste have a particle size of less than about 6.2 microns;
• and
• ii) a particle size distribution curve centered at from about 7 to about 9 microns
• c) depositing the nut paste of step b) in a mixing tank;
• d) mixing additional solid ingredients into the nut paste to form a mixture and simultaneously recycling a portion of the mixture through a colloid mill and back into the mixing tank;
• e) adjusting the temperature of the mixture so that the temperature of the mixture exiting a homogenizer in step (f) will be less than about 240.degree. F.;
• f) pumping the tank mixture through the homogenizer at a pressure ranging from about 8,000 to about 14,500 psig;
• g) pumping the mixture through a colloid mill;
• and
• h) pumping the mixture through a versator and a scraped wall heat exchanger to provide a nut butter or nut spread product having:
• i) a Casson plastic viscosity of less than about 17 poise;
• ii) a yield value of less than about 300 dynes per square centimeter;
• iii) 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 21.6 microns, at least about 85% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 16.7 microns, at least about 75% of the water insoluble solids comprising the nut spread have a particle size of less than about 13.0 microns, at least about 60% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 10.1 microns, at least about 45% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 7.9 microns and at least about 30% of the water insoluble solids comprises the nut butter or spread have a particle size of less than about 6.2 microns;
• and
• iv) a particle size distribution curve that is centered at from about 7 to about 9 microns.