FOOD COMPOSITION HAVING A NUT-LIKE TEXTURE AND METHOD FOR PRODUCING THE SAME

摘要

Simulated nutmeat products and other products having a nut-like texture are prepared by forming a homogeneous dispersion composed of minute droplets of fat or oil suspended in a continuous phase composed of a hydrophilic fiml-former such as an aqueous protein suspension and mixing the dispersion under conditions which exclude gas such as vacuum treatment of at least 10 inches of mercury or mixing in a closed vessel filled with the dispersion. The pieces are thereafter dried in air to bring the final moisture content to between 1 and 3.5 percent.