Claims
- 1. A process for making a nut spread, comprising the steps of:(a) providing a nut paste; (b) defatting a portion of the nut paste to form a defatted nut flour; (c) milling the defatted nut flour so that the nut solids have a mono-modal particle size distribution to form a mono-modal nut solids flour; (d) refatting the mono-modal nut solids flour with a non-digestible oil to form a refatted paste mix; (e) combining a second nut paste portion, nut chunks, or a mixture thereof with the refatted paste mix to form a fluid mix; and (f) reducing the viscosity of the fluid mix to form the nut spread.
- 2. The process of claim 1, wherein the nut spread of step (f) has a non-fat solids to total oil ratio of less than about 2.0:1.
- 3. The process of claim 2, wherein the nut spread has an apparent viscosity of less than about 4500 cP.
- 4. The process of claim 3, wherein the level of fat-free nut solids in the nut spread is from about 34% to about 45%.
- 5. The process of claim 4, wherein the nut solids of step (c) have a D50 of less than about 15 microns and a D90 of less than about 30 microns.
- 6. The process of claim 5, wherein the nut spread comprises at least about 20% oil substitute.
- 7. The process of claim 6, wherein said oil substitute comprises olestra.
CROSS REFERENCE TO RELATED APPLICATIONS
This application claims the benefit of priority to U.S. Provisional Application Ser. No. 60/242,606, filed Oct. 23, 2000, which is herein incorporated by reference.
US Referenced Citations (87)
Foreign Referenced Citations (2)
Number |
Date |
Country |
WO 9841099 |
Sep 1998 |
WO |
WO 0172146 |
Oct 2001 |
WO |
Provisional Applications (1)
|
Number |
Date |
Country |
|
60/242606 |
Oct 2000 |
US |