Process for making low fat nut spread composition with high protein and fiber
AssigneeThe Procter & Gamble Company
InventorsVincent York-Leung Wong, Richard Joseph Sackenheim, Susana R. Waimin Siu
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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.
Claims14
A process for making a low fat nut spread having high protein and high fiber comprising the steps of:
- (a) preparing a protein containing oil suspension, wherein preparing said protein containing oil suspension comprises the steps of:
- (1) providing defatted nut flour having from about 10% to about 30% fat;
- (2) forming a mixture comprising said defatted nut flour, fiber, and a first portion of oil substitute;
- (3) milling said mixture to form a roll milled mix having a mono-modal particle size distribution, a D50 of less than 15 microns and a D90 of less than 35 microns;
- and
- (4) combining said roll milled mix with a second portion of oil substitute to form said protein containing oil suspension;
- (b) preparing a sugar containing oil suspension, wherein preparing said sugar containing oil suspension comprises combining sugar, oil substitute, and surfactant to form said sugar containing oil suspension;
- and
- (c) combining said protein containing oil suspension and said sugar containing oil suspension to form the nut spread.
Dependencies are inferred from the claim text.