Nut cluster binder and method of manufacture

Details Nut cluster binder and method of manufacture Nut cluster binder and method of manufacture

A - Human Necessities

23

G

A23G 3/36 (2006.01) A23L 1/03 (2006.01) A23L 1/035 (2006.01) A23L 1/09 (2006.01)

Patent

CA 2718458

Compositions and methods for a food binder that, when blended with a solid nut blend, provides a cohesive shelf-stable low water activity product that is chewy and has high lubricity (i.e., not tooth-compacting). One embodiment of a binder composition can have an aqueous based syrup in a range from about 33 to 74 percent weight; sucrose in a range from about 10 to 35 percent weight; polyhydric alcohol in a range from about 2 to 20 percent weight; fat in a range from about 2 to 30 percent weight; and an emulsifier in the range from about 0.5 to 2 percent weight. In a preferred embodiment, the syrup/sucrose:fat:polyhydric alcohol ratio is about 9:3:1 respectively by weight. Also, in a product using the binder, the binder can be in the range of about 25 to 35 percent weight and have an A w less than about 0.35.

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