Peanut spread

摘要

Nut spreads having a stabilizer which is a blend of certain palm oil fraction stabilizers with certain cocoa butters and/or cocoa butter equivalents and/or replacers and/or substitutes and/or extenders (with similar fatty acid profile to cocoa butter). When these fats are used in combination, particularly at ratios preferred herein, they impart a smooth creamy texture to the final nut butter or nut butter based products and more importantly provide enhanced stability during storage, preventing oil separation in the final product during prolonged storage. The texture and spreadability of the final nut spread based product achieved by using this blend is also superior to the texture and spreadability obtained by using conventional palm oil alone. Preferably the cocoa butters, equivalents, replacers and substitutes are not hydrogenated.

主权项

1. A nut spread comprising:
a) Nuts; b) Cocoa butter and/or a cocoa butter replacement and/or a cocoa butter equivalent and/or cocoa butter substitute and/or cocoa butter extender, all non-hydrogenated; and c) a non-hydrogenated, palm oil fraction stabilizer comprising at least 50%, based on the weight of the palm oil based stabilizer, of a fat having an SFC of at least 94% at 10° C. and at least 85% at 35° C. and a melting point of 140° to 160° F.