Nut butter composition

Patent metadata

Field	Value
Publication number	US-12290089-B2
Application number	US-201716624717-A
Country	US
Kind code	B2
Filing date	Jun 21, 2017
Priority date	Jun 21, 2017
Publication date	May 6, 2025
Grant date	May 6, 2025

Abstract

Nut butter-based compositions having a novel texture are provided herein. A composition provided herein includes a nut butter, a fat system, a sugar, and a firming agent. Methods of making a nut butter-based composition and food products that include a nut butter-based composition are also described.

First claim

What is claimed is:

1. A composition having a putty-like texture, the composition comprising:
a nut butter in an amount of from about 25% to about 70% by weight of the composition,
a fat system in an amount of from about 5% to about 20% by weight of the composition,
a sugar in an amount of from about 15% to about 30% by weight of the composition, and
a firming agent in an amount of from about 10% to about 55% by weight of the composition,
wherein the composition has a firmness of from 1.68 to 2.47 kg, as measured by a partial-penetration texture analysis test, and a stickiness of from −0.48 to −0.35 kg, as measured by the partial-penetration texture analysis test.

2. The composition of claim 1 , wherein the fat system includes
a fat having a melting point of from about 38° C. to about 48° C. in an amount of from about 10% to about 18% by weight of the composition, and
a fat having a melting point of from about 50° C. to about 60° C. in an amount of from about 1% to about 4% by weight of the composition.

3. The composition of claim 1 , wherein the firming agent comprises a starch.

4. The composition of claim 1 , wherein the sugar comprises a liquid sugar in an amount of up to 4% by weight of the composition.

5. The composition of claim 1 , wherein the composition further comprises an emulsifier.

6. The composition of claim 1 , wherein the composition has a viscosity of from 35 to 45 as measured at 50° C. using a #27 spindle on a Brookfield Viscometer set at 50 rpm for 3 minutes and 20 rpm for 15 seconds.

7. A food product, comprising a layer of a composition of claim 1 , and including a fat-based coating on at least a portion of a surface of the layer, the fat-based coating including a wicking agent.

8. A method of making a multi-layered food product, the method comprising:
a. heating at least one surface of a first layer of a composition at a temperature and time sufficient to make the at least one surface tacky, the composition having a putty-like texture, the composition including
a nut butter in an amount of from about 25% to about 70% by weight of the composition,
a fat system in an amount of from about 5% to about 20% by weight of the composition,
a sugar in an amount of from about 15% to about 30% by weight of the composition, and
a firming agent in an amount of from about 10% to about 55%,
wherein the composition has a firmness of from 1.68 to 2.47 kg, as measured by a partial-penetration texture analysis test, and a stickiness of from −0.48 to −0.35 kg, as measured by the partial-penetration texture analysis test;
b. applying a second edible layer to the tacky upper surface with sufficient pressure to adhere the second layer to the at least one surface of the first layer; and
c. allowing the first and second layers to cool to room temperature to make the multi-layered food product.

9. The method of claim 8 , wherein the second edible layer is a grain-based layer.

10. The method of claim 8 , further comprising a step of applying a fat-based coating to at least a portion of a second surface of the first layer, the fat-based coating including a wicking agent.

11. The composition of claim 1 , wherein the composition at room temperature holds its shape without support.

12. The composition of claim 11 , wherein the composition at room temperature holds a sheet, sphere or log shape without support.

13. The composition of claim 1 , wherein the nut butter and the fat system are distinct elements of the composition.

Assignees

• Gen Mills Inc

Inventors

• Martinez Alexandra
• Ryks Emily
• Gordon Chris
• Machado Cynthia Marcela

Classifications

• A23D9/007

  characterised by ingredients other than fatty acid triglycerides · CPC title

• A23D7/005

  characterised by ingredients other than fatty acid triglycerides · CPC title

• A23L29/212

  Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) · CPC title

• A23L29/10

  containing emulsifiers · CPC title

• A23P20/20

  Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers · CPC title