PROCESS FOR MAKING NUT SPREAD BY ADDING OIL TO NUT PASTE PRIOR TO HIGH SHEAR MIXING

PROCESS FOR MAKING NUT SPREAD BY ADDING OIL TO NUT PASTE PRIOR TO HIGH SHEAR MIXING

Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness, yet maintain desired nut flavor intensity. These nut spreads are obtained by high shear mixing a mixture of nut paste, added oil, plus any other nut...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: FIX, DEBORAH, KELLEY, WONG, VINCENT, YORK-LEUNG, SACKENHEIM, RICHARD, JOSEPH
Format: Patent
Sprache:eng ; fre
Schlagworte:
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
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator FIX, DEBORAH, KELLEY
WONG, VINCENT, YORK-LEUNG
SACKENHEIM, RICHARD, JOSEPH
description Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness, yet maintain desired nut flavor intensity. These nut spreads are obtained by high shear mixing a mixture of nut paste, added oil, plus any other nut spread ingredients such as salt, sugar, nut butter stabilizer and emulsifier, to reduce the viscosity of the spread to about 2000 centipoise or less. Produits à base de noix à tartiner, en particulier beurres de cacahuètes grillées, à viscosité relativement faible, de 2000 cP environ ou moins, conservant l'intensité voulue du goût de noix malgré leur viscosité largement réduite. Ces produits sont obtenus par mélange à fort cisaillement d'une combinaison de pâte de noix, d'huile ajoutée, et autres ingrédients de produits à base de noix à tartiner comme le sel, le sucre, les stabilisants et les émulsifiants de beurre de cacahuètes grillées, ce qui permet d'abaisser la viscosité du produit à tartiner à environ 2000 cP ou moins.
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_WO9809541A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>WO9809541A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_WO9809541A13</originalsourceid><addsrcrecordid>eNrjZAgOCPJ3dg0OVnDzD1LwdfT29HNX8AsNUQCKuzq6KDhFKji6uIAE_T19FEL8wXIBjsEhrgoBQZ5ALUAhD093D4VgD1dHoAGeEUC1PAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7UkPtzf0sLA0tTE0NHQmAglAGrdLyo</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PROCESS FOR MAKING NUT SPREAD BY ADDING OIL TO NUT PASTE PRIOR TO HIGH SHEAR MIXING</title><source>esp@cenet</source><creator>FIX, DEBORAH, KELLEY ; WONG, VINCENT, YORK-LEUNG ; SACKENHEIM, RICHARD, JOSEPH</creator><creatorcontrib>FIX, DEBORAH, KELLEY ; WONG, VINCENT, YORK-LEUNG ; SACKENHEIM, RICHARD, JOSEPH</creatorcontrib><description>Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness, yet maintain desired nut flavor intensity. These nut spreads are obtained by high shear mixing a mixture of nut paste, added oil, plus any other nut spread ingredients such as salt, sugar, nut butter stabilizer and emulsifier, to reduce the viscosity of the spread to about 2000 centipoise or less. Produits à base de noix à tartiner, en particulier beurres de cacahuètes grillées, à viscosité relativement faible, de 2000 cP environ ou moins, conservant l'intensité voulue du goût de noix malgré leur viscosité largement réduite. Ces produits sont obtenus par mélange à fort cisaillement d'une combinaison de pâte de noix, d'huile ajoutée, et autres ingrédients de produits à base de noix à tartiner comme le sel, le sucre, les stabilisants et les émulsifiants de beurre de cacahuètes grillées, ce qui permet d'abaisser la viscosité du produit à tartiner à environ 2000 cP ou moins.</description><edition>6</edition><language>eng ; fre</language><subject>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</subject><creationdate>1998</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=19980312&amp;DB=EPODOC&amp;CC=WO&amp;NR=9809541A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=19980312&amp;DB=EPODOC&amp;CC=WO&amp;NR=9809541A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FIX, DEBORAH, KELLEY</creatorcontrib><creatorcontrib>WONG, VINCENT, YORK-LEUNG</creatorcontrib><creatorcontrib>SACKENHEIM, RICHARD, JOSEPH</creatorcontrib><title>PROCESS FOR MAKING NUT SPREAD BY ADDING OIL TO NUT PASTE PRIOR TO HIGH SHEAR MIXING</title><description>Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness, yet maintain desired nut flavor intensity. These nut spreads are obtained by high shear mixing a mixture of nut paste, added oil, plus any other nut spread ingredients such as salt, sugar, nut butter stabilizer and emulsifier, to reduce the viscosity of the spread to about 2000 centipoise or less. Produits à base de noix à tartiner, en particulier beurres de cacahuètes grillées, à viscosité relativement faible, de 2000 cP environ ou moins, conservant l'intensité voulue du goût de noix malgré leur viscosité largement réduite. Ces produits sont obtenus par mélange à fort cisaillement d'une combinaison de pâte de noix, d'huile ajoutée, et autres ingrédients de produits à base de noix à tartiner comme le sel, le sucre, les stabilisants et les émulsifiants de beurre de cacahuètes grillées, ce qui permet d'abaisser la viscosité du produit à tartiner à environ 2000 cP ou moins.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1998</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZAgOCPJ3dg0OVnDzD1LwdfT29HNX8AsNUQCKuzq6KDhFKji6uIAE_T19FEL8wXIBjsEhrgoBQZ5ALUAhD093D4VgD1dHoAGeEUC1PAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7UkPtzf0sLA0tTE0NHQmAglAGrdLyo</recordid><startdate>19980312</startdate><enddate>19980312</enddate><creator>FIX, DEBORAH, KELLEY</creator><creator>WONG, VINCENT, YORK-LEUNG</creator><creator>SACKENHEIM, RICHARD, JOSEPH</creator><scope>EVB</scope></search><sort><creationdate>19980312</creationdate><title>PROCESS FOR MAKING NUT SPREAD BY ADDING OIL TO NUT PASTE PRIOR TO HIGH SHEAR MIXING</title><author>FIX, DEBORAH, KELLEY ; WONG, VINCENT, YORK-LEUNG ; SACKENHEIM, RICHARD, JOSEPH</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO9809541A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>1998</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>FIX, DEBORAH, KELLEY</creatorcontrib><creatorcontrib>WONG, VINCENT, YORK-LEUNG</creatorcontrib><creatorcontrib>SACKENHEIM, RICHARD, JOSEPH</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FIX, DEBORAH, KELLEY</au><au>WONG, VINCENT, YORK-LEUNG</au><au>SACKENHEIM, RICHARD, JOSEPH</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCESS FOR MAKING NUT SPREAD BY ADDING OIL TO NUT PASTE PRIOR TO HIGH SHEAR MIXING</title><date>1998-03-12</date><risdate>1998</risdate><abstract>Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness, yet maintain desired nut flavor intensity. These nut spreads are obtained by high shear mixing a mixture of nut paste, added oil, plus any other nut spread ingredients such as salt, sugar, nut butter stabilizer and emulsifier, to reduce the viscosity of the spread to about 2000 centipoise or less. Produits à base de noix à tartiner, en particulier beurres de cacahuètes grillées, à viscosité relativement faible, de 2000 cP environ ou moins, conservant l'intensité voulue du goût de noix malgré leur viscosité largement réduite. Ces produits sont obtenus par mélange à fort cisaillement d'une combinaison de pâte de noix, d'huile ajoutée, et autres ingrédients de produits à base de noix à tartiner comme le sel, le sucre, les stabilisants et les émulsifiants de beurre de cacahuètes grillées, ce qui permet d'abaisser la viscosité du produit à tartiner à environ 2000 cP ou moins.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language eng ; fre
recordid cdi_epo_espacenet_WO9809541A1
source esp@cenet
subjects 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
title PROCESS FOR MAKING NUT SPREAD BY ADDING OIL TO NUT PASTE PRIOR TO HIGH SHEAR MIXING
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-02T16%3A33%3A53IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=FIX,%20DEBORAH,%20KELLEY&rft.date=1998-03-12&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EWO9809541A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true