Process for making high protein and/or reduced fat nut spreads which have desirable fluidity, texture and flavor

Abstract From the Canadian patent

A process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients which are to be present in the final product spread are mixed into the tank containing the peanut paste. The Casson plastic viscosity of the mixture is adjusted to about 30 poise or less. This mixture is then pumped through a homogenizer and a colloid mill or series of colloid mills. Nut spreads having a bimodal particle size distribution such that at least 50 % of the solids in the nut spread have a particle size of less than 18 microns and 90 % of the solids in the nut spread …