NUT SPREAD COMPOSITION SUBSTITUTE DEVOID OF ADDED FAT AND/OR SUGAR

The invention relates to a nut spread composition substitute which is devoid of added fat and/or sugar, whose texture and taste is equivalent to a traditional nut spread and which has the following composition: 25 to 50 % inulin, 40 to 60 % water and 15 to 35 % an aromatic mixture and additives. Sub...

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Bibliographische Detailangaben
1. Verfasser:	DERBESY, FREDERIC
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS 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:	The invention relates to a nut spread composition substitute which is devoid of added fat and/or sugar, whose texture and taste is equivalent to a traditional nut spread and which has the following composition: 25 to 50 % inulin, 40 to 60 % water and 15 to 35 % an aromatic mixture and additives. Substitut de pâte à tartiner aux noisettes, sans matière grasse ajoutée et /ou sans sucre ajouté ayant une texture et un goût équivalent à une pâte à tartiner aux noisettes traditionelles dont la composition est la suivante : entre 25 % et 50 % d'inuline, entre 40 % et 60 % d'eau, entre 15 % et 35 % d'un mélange aromatique et additifs.