Nut butter compositions and methods related thereto
In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred embodiment, the present invention provides a method of preparing a gelled peanut butter composition comprising the steps of: blending peanut butter, emulsifier, sugar alcohol and triglyceride-based stabilizer so as to create a first blend; blending starch with the first blend to create a second blend; resting the second blend until a gel is formed, wherein the peanut butter is not more than 85° F. and 65-85%, the emulsifier is 0.15-0.5%, the sugar alcohol is 5-30%, the triglyceride-based stabilizer is 1-5%, and the starch is 1-5%.
1. A cuttable gelled nut butter composition consisting of 65-85% nut butter, 0.15-0.5% emulsifier, 5-30% sugar alcohol, 1-5% triglyceride-based stabilizer, 0 to 1% salt and 1-5% food starch; wherein said nut butter composition does not exhibit oil separation after nine months of storage.
2. A nut butter composition of claim 1 , wherein the nut butter is selected from the group consisting of: almond butter, cashew butter, hazelnut butter, pecan butter, macadamia nut butter, walnut butter, peanut butter, sunflower seed butter, soy seed butter, and sesame seed butter.
3. A composition of claim 1 , wherein the nut butter is peanut butter.
4. A composition of claim 3 , wherein the emulsifier is lecithin.
5. A composition of claim 3 , wherein the sugar alcohol is sorbitol.
6. A composition of claim 3 , wherein the food starch is a dextrin.
7. A composition of claim 1 , wherein the nut butter is peanut butter, the emulsifier is lecithin, the sugar alcohol is sorbitol, and the food starch is a dextrin.
8. A food product comprising the nut butter of claim 7 , and chocolate.
9. A food product of claim 8 , wherein the chocolate is a chocolate coating on a bar-shaped food.
10. A food product comprising the composition of claim 1 , and additionally chocolate.
11. A method of preparing a gelled peanut butter composition consisting of the steps of: blending nut butter, emulsifier, sugar alcohol, optionally salt and triglyceride-based stabilizer so as to create a first blend; blending food starch with the first blend to create a second blend; resting the second blend until a gel is formed, wherein the nut butter is not more than 85° F. and 65-85%, the emulsifier is 0.15-0.5%, the sugar alcohol is 5-30%, the salt is 0 to 1%, the triglyceride-based stabilizer is 1-5%, and the food starch is 1-5%.
12. A method of claim 11 , wherein the nut butter is selected from the group consisting essentially of: almond butter, cashew butter, hazelnut butter, pecan butter, macadamia nut butter, walnut butter, peanut butter, sunflower seed butter, soy seed butter, and sesame seed butter.
13. A method of claim 11 , wherein the nut butter is peanut butter.
14. A method of claim 13 , wherein the emulsifier is lecithin.
15. A method of claim 13 , wherein the sugar alcohol is sorbitol.
16. A method of claim 13 , wherein the food starch is a dextrin.
17. A method of claim 13 , wherein the nut butter is peanut butter, the emulsifier is lecithin, the sugar alcohol is sorbitol, and the food starch is a dextrin.
18. A food product comprising
a granola bar;
a cuttable gelled nut butter composition consisting of 65-85% nut butter, 0.15-0.5% emulsifier, 5-30% sugar alcohol, 1-5% triglyceride-based stabilizer, 0 to 1% salt and 1-5% food starch, wherein said nut butter composition does not exhibit oil separation after nine months of storage;
a chocolate coating; and
wherein the nut butter composition is a first coating on the granola bar, and the chocolate coating is a second coating on the first coating.
19. A food product of claim 18 , wherein the nut butter is peanut butter, the emulsifier is lecithin, the sugar alcohol is sorbitol, and the starch is a dextrin.