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SEPARATELY MILLING NUT SOLIDS AND PARTICULATE WATER SOLUBLE SOLIDS TO REDUCE STICKINESS AND IMPROVE FLAVOR INTENSITY OF NUT SPREADS
SEPARATELY MILLING NUT SOLIDS AND PARTICULATE WATER SOLUBLE SOLIDS TO REDUCE STICKINESS AND IMPROVE FLAVOR INTENSITY OF NUT SPREADS
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机译:单独研磨坚果浆和特别是水溶性的坚果浆以降低胶粘度并提高坚果酱的风味强度
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摘要
Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness and increased nut flavor intensity. These nut spreads are obtained by milling a mixture of nut solids, oil, particulate water-soluble solids such as sugar and salt, optionally but preferably nut butter stabilizer and emulsifier, such that the water soluble solids have a mean particle size of about 20 microns or less to reduce grittiness. This milled mixture is combined with a nut paste prepared without excessively reducing the particle size of the nut solids.
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