Nut butter compositions and methods related thereto

#This invention relates generally to modified nut butters and more particularly to nut butters that resist oil migration to a chocolate piece, topping or filling, when the nut butter and the chocolate are in contact.

#Consumers have long enjoyed the combination flavor of nuts with chocolate, particularly the creamy texture and flavor of nut butters and chocolate. Processed products, such as chocolate-covered, peanut butter granola bars, or peanut butter and chocolate candies, do not contain high levels of peanut butter because the oil from the peanut butter migrates through the chocolate, or “oils out.” “Oiling out” creates an undesirable food profile, and, as a result, simulated nut butter/chocolate foods have been developed in the past.

#U.S. Pat. Nos. 2,948,621 and 2,955,040 disclose processes of manufacturing nut-flavored additives, particularly peanut butter, wherein the nut butter is stabilized by mixing it with an aqueous solution of a polyhydric alcohol. U.S. Pat. No. 3,245,803 discloses a peanut butter stabilizer comprising polyhydric alcohol as a vehicle and solid beta-prime crystalline glycerides with optional addition of emulsifiers, hydrocolloids and salt. One of the polyhydric alcohols recited is sorbitol. U.S. Pat. No. 6,153,249 discloses a cold-formed low-fat peanut butter product comprising defatted peanut flour, water, a sugar alcohol that can include sorbitol and a final water activity level of 0.8 or less. The present invention is neither disclosed nor suggested by any of the previous references, either alone or in combination.

#FIG. 1 is a schematic diagram of an embodiment of the present invention.

#The present invention provides nut butter compositions useful to resist migration of nut butter-inherent oils into a chocolate piece, topping or filling. The invention is particularly useful on the exterior (as a topping) and/or interior (as a filling) of a chocolate-enrobed food product. For instance, the present invention greatly improves the following foods: RTE cereals; snack, meal or other food bars; cookies; crackers; and toaster pastries.

#Nut butters useful in the present invention include those butters made from tree nuts or ground nuts (legumes) or seeds, including almonds, cashews, hazelnuts, pecans, macadamia nuts, walnuts, peanuts, sunflower seeds, soy seeds, and sesame seeds. The nut butter component may comprise mashed, macerated, ground or otherwise crushed nuts alone, or in combination with other common nut butter ingredients, such as sweeteners and stabilizers. The nut butter component may comprise a nut butter from a single nut type, or a nut butter from several nut types. A particularly preferred nut butter for use in the present invention is peanut butter, more preferably a natural nut butter. The invention preferably comprises from 65-85% nut butter, more preferably 70-80% most preferably approximately 75%.

#Emulsifiers useful in the present invention are any known in the art, and include lecithin, mono- and diglycerides, propylene glycol monoesters, lactylated esters, polyglycerol esters, sorbitan esters, ethoxylated esters, succinylated esters, fruit acid esters, acetylated monoglycerides, phosphated esters, or sucrose esters. The emulsifier component may comprise a single emulsifier or a combination of emulsifiers. A particularly preferred emulsifier is lecithin. The present invention preferably utilizes 0.15-0.5% emulsifier, more preferably 0.15-0.4%, most preferably approximately 0.2%.