Process for making flavored nut spreads having relatively...

Details Process for making flavored nut spreads having relatively... Process for making flavored nut spreads having relatively...

A - Human Necessities

23

L

A23L 1/38 (2006.01) A23L 1/36 (2006.01)

Patent

CA 2307495

A process for preparing nut spreads having a sugar level of from about 15 to about 50 % and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogenous blend is prepared from a fluid suspension consisting essentially of an intimate mixture of sugar, liquid oil and lecithin as a surfactant to improve the fluidity of the suspension, a nut solids-containing mixture and a flavorant that is preferably added to the fluid suspension. The resulting flavored nut spreads are more fuid and softer than products made without using the fluid suspension.

L'invention porte sur un procédé de préparation de crème à tartiner aux amandes contenant d'environ 15 % à environ 50 % de sucre, et spécialement de ces mêmes crèmes aromatisées, consistant à former un mélange homogène à partir d'une suspension fluide faite essentiellement d'un mélange de sucre, d'huile et de lécithine comme tensio-actif améliorant la fluidité de la suspension, et d'un mélange contenant des amandes solides, et d'un parfum de préférence ajouté à la suspension fluide. La crème finale est plus fluide et plus onctueuse que les produits élaborés sans la suspension fluide.

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