High protein and/or reduced fat nut spread and process for preparing it

Abstract From the Canadian patent

A continuous 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 and the mixture is pumped through a high shear mixer. The temperature of the mixture is then adjusted so that the temperature of the mixture exiting the homogenizer is less than about 240 °F. The mixture is then pumped through a homogenizer at a pressure ranging from about 9,000 to about 14,500 psig a colloid mill, a versator and a scraped wall heat exchanger. Nut …