| 摘要 |
PURPOSE: To lower the fat level of nut butter without the loss relating to its flavor and texture as compared to the conventional products by using nut solid having specific properties and compounding oil, stabilizer, bulking agent, spice, emulsifier, etc., therewith, thereby preparing the nut butter. CONSTITUTION: This nut butter contains the following components (a) to (f) and the Casson plastic viscosity thereof is <=12 poises: (a) 40 to 67% nut solid (at least 80% of the solid has a grain size of <=18 microns and the solid has SPAN of <=2.5), (b) 20 to 55% oil, (c) 0 to 3% stabilizer, (d) 0 to 30% bulking agent, more preferably 5 to 25% polydextrose, (e) 0 to 8% spice and (f) 0 to 3% emulsifier. The nuts are selected from a group consisting of peanuts, walnuts, pecans, almonds and their mixtures. |
