Non-dairy, non-soy food product and methods of making
A food composition or product is described comprising a finely ground nut-seed component, a liquefying agent, and salt, combined with (a) baking soda and a starch; or (b) at least one sweetening agent; or (c) baking soda, a starch and at least one sweetening agent.
1. A food composition, comprising:
from about 43% to about 92% by weight of a liquefying agent;
from about 7% to about 55% by weight of a nut-seed component;
from about 0.000075% to about 0.1% by weight salt; and
from about 0.000075% to about 0.1% by weight baking soda.
2. The composition of claim 1 , wherein the nut-seed component comprises at least one of a nut butter and a seed butter.
3. A food composition according to claim 2 , comprising:
from about 72% to about 92% by weight of a liquefying agent;
from about 7% to about 32% by weight of a nut-seed component;
from about 0.000075% to about 0.1% by weight salt; and
from about 0.000075% to about 0.1% by weight baking soda.
4. The composition of claim 3 , wherein the nut butter comprises an almond butter and the seed butter comprises a cashew butter.
5. The composition of claim 1 , further comprising a starch.
6. The composition of claim 5 , wherein the starch is present in an amount from about 0.04% to about 6% by weight.
7. The composition of claim 6 , wherein the starch is selected from at least one of waxy rice starch, corn starch and tapioca starch.
8. The composition of claim 1 , wherein the liquefying agent is water.
9. A food composition, comprising:
from about 72% to about 92% by weight of a liquefying agent;
from about 3.5 to about 16% by weight almonds;
from about 3.5 to about 16% by weight cashews;
wherein the almonds comprise an almond butter and the cashews comprise a cashew butter; and
wherein the liquefying agent, the almonds and the cashews are suitably combined to form a cream;
from about 0.05 to about 0.06% by weight salt;
about 0.09% by weight baking soda; and optionally from about 0.04 to about 0.73% by weight starch;
wherein the cream, the salt, the baking soda and optionally the starch are suitably combined to form a base.
10. The composition of claim 9 , wherein the starch is selected from at least one of waxy rice starch, corn starch and tapioca starch.
11. The composition of claim 9 , comprising: about 85.09% by weight water, about 7.26% by weight almonds, about 7.26% by weight cashews, about 0.09% by weight baking soda, about 0.055% by weight salt and about 0.1% by weight starch.
12. A method of making a food composition comprising from about 43% to about 92% by weight of a liquefying agent; from about 7% to about 55% by weight of a nut-seed component, wherein the nut-seed component comprises a buffer; from about 0.000075% to about 0.1% by weight salt; and from about 0.000075% to about 0.1% by weight baking soda; the process comprising:
(a) combining the liquefying agent with the nut-seed component to form a cream; and
(b) adding to the cream, the salt and baking soda to form the food composition.
13. The method of claim 12 , further comprising adding from about 0.04% to about 6% by weight of a starch.
14. The method of claim 12 , wherein the butter comprises at least one of almond butter and cashew butter.
15. A food composition, comprising:
from about 33% to about 84% by weight of a liquefying agent;
from about 4% to about 47% by weight of a nut-seed component, wherein the nut-seed component comprises at least one of a nut butter and a seed butter;
optionally from about 0.01% to about 5% by weight of a starch;
from about 0.000075% to about 0.1% by weight salt;
from about 0.000075% to about 0.1% by weight baking soda; and
from about 6% to about 48% by weight of a sweetening agent;
wherein the liquefying agent and the nut-seed component are suitably combined to form a cream.
16. The food composition according to claim 15 , comprising:
from about 68% to about 84% by weight of a liquefying agent;
from about 4% to about 31% by weight of a nut-seed component, wherein the nut-seed component comprises at least one of a nut butter and a seed butter;
optionally from about 0.01% to about 5% by weight of a starch;
from about 0.000075% to about 0.1% by weight salt;
optionally from about 0.000075% to about 0.1% by weight baking soda; and
from about 6% to about 19% by weight of a sweetening agent;
wherein the liquefying agent and the nut-seed component are suitably combined to form a cream.
17. The composition of claim 15 , wherein the nut buffer comprises almond butter and the seed butter comprises cashew butter.
18. The composition of claim 15 , wherein the liquefying agent is water.
19. The composition of claim 15 , wherein the starch is selected from at least one of waxy rice starch, corn starch and tapioca starch.
20. The composition of claim 15 wherein the sweetening agent is selected from at least one of sugar and erythritol.
21. The composition according to claim 20 , comprising about 76.9% by weight water, about 6.57% by weight almonds, about 6.57% by weight cashews, about 0.08% by weight baking soda, about 0.05% by weight salt, about 0.17% by weight starch and about 9.52% by weight sugar.
22. The composition according to claim 20 , comprising about 78.02% by weight water, about 6.66% by weight almonds, about 6.66% by weight cashews, about 0.085% by weight baking soda, about 0.05% by weight salt, about 0.18% by weight starch and about 8.22% by weight erythritol.
23. A method of making a food composition comprising from about 33% to about 84% by weight of a liquefying agent; from about 4% to about 47% by weight of a nut-seed component comprising at least one of almond butter and cashew butter; from about 0.000075% to about 0.1% by weight salt; from about 0.000075% to about 0.1% baking soda and from about 6% to about 48% by weight of a sweetening agent, the process comprising: (a) combining the nut-seed component with the liquefying agent to form a cream; and (b) adding to the cream formed in step (a), the salt, baking soda and the sweetening agent to form the food composition.
24. The method of claim 23 , further comprising adding to the cream formed in step (b) from about 0.01% to about 5% by weight starch.
25. The method of claim 23 , wherein the nut-seed component is a mixture of almond butter and cashew butter.
26. The composition of claim 1 , wherein the liquefying agent, the nut-seed component, the salt, and the baking soda are suitably combined to form a milk.