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Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil
Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil
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机译:通过使用糖和油的流体悬浮液来制备具有较高糖含量的调味果仁酱的方法
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摘要
A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous blend is prepared from a fluid suspension consisting essentially of an intimate mixture of sugar, liquid oil and lecithin as a surfactant to improve the fluidity of the suspension, a nut solids-containing mixture and a flavorant that is preferably added to the fluid suspension. The resulting flavored nut spreads are more fluid and softer than products made without using the fluid suspension.
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