ALMOND-BASED FOOD PRODUCTS WITH IMPROVED TASTE CHARACTERISTICS

According to some embodiments, a composition includes almond butter, water, almond skin extract, one or more salts, lecithin, one or more hydrocolloids selected from the group consisting of gellan gum, guar gum, locust bean gum, and xanthan gum. The almond skin extract comprises approximately 35% po...

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Bibliographische Detailangaben
1. Verfasser:	BRINGE, NEAL ALLAN
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	According to some embodiments, a composition includes almond butter, water, almond skin extract, one or more salts, lecithin, one or more hydrocolloids selected from the group consisting of gellan gum, guar gum, locust bean gum, and xanthan gum. The almond skin extract comprises approximately 35% polyphenols. Selon certains modes de réalisation, une composition comprend du beurre damande, de leau, de lextrait de peau d'amande, un ou plusieurs sels, de la lécithine, ainsi quun ou plusieurs hydrocolloïdes sélectionnés parmi les suivants : gomme gellane, gomme de guar, gomme de caroube et gomme xanthane. Lextrait de peau d'amande comprend approximativement 35 % de polyphénols.