Flavor enhancement of reduced fat nut butters through the addition of citric acid

Abstract

Disclosed is a reduced fat peanut butter or spread having enhanced roasted peanut flavor and an enhanced saltiness impression containing: a) from about 40% to about 70% peanut solids; b) from about 30% to about 60% peanut oils; c) from about 15% to about 50% non-peanut solids; d) from about 0.01% to about 0.02% citric acid; e) from about 0% to about 40% bulking agent; f) from about 0% to about 5% by weight stabilizer; g) from about 0% to about 3% by weight emulsifier; h) from about 0% to about 8% flavorant.

What is claimed is: 
     
       1. A reduced fat nut butter having an enhanced roasted flavor and an enhanced saltiness impression comprising: a) from about 40% to about 70% by weight nut solids;   b) from about 33% to about 60% by weight nut oils;   c) from about 15% to about 50% by weight non-fat containing solids;   d) from about 0.01% to about 0.02% by weight citric acid;   e) from about 0% to about 40% by weight bulking agent;   f) from about 0% to about 5% by weight stabilizer;   g) from about 0% to about 3% by weight emulsifier;   h) from about 0% to about 8% by weight flavorant.   
     
     
       2. A nut butter according to claim 1 wherein the citric acid content is about 0.01% to about 0.015%. 
     
     
       3. A nut butter according to claim 2 wherein the fat content of said butter is from about 25% to about 35%. 
     
     
       4. A nut butter according to claim 2 wherein the flavorant is from about 0.2% to about 1.0% sodium chloride. 
     
     
       5. A nut butter according to claim 3 wherein citric acid is added to the butter as a finely ground solid. 
     
     
       6. A nut butter according to claim 5 wherein from about 25% to about 45% non-fat containing solid is a protein supplement selected from the group consisting of soy protein, sunflower seed protein, egg white and peanut protein. 
     
     
       7. A peanut butter having an enhanced roasted peanut flavor and an enhanced saltiness impression, comprising: a) from about 40% to about 70% by weight nut solids;   b) from about 33% to about 60% by weight nut oils;   c) from about 15% to about 50% by weight non-fat containing solids;   d) from about 0.01% to about 0.02% by weight citric acid;   e) from about 0% to about 40% by weight bulking agent;   f) from about 0% to about 5% by weight stabilizer;   g) from about 0% to about 3% by weight emulsifier;   h) from about 0% to about 8% by weight flavorant.   
     
     
       8. A peanut butter according to claim 7 having a Casson plastic viscosity of from about 8 to about 17 poise and a casson yield value below about 300 dynes per square centimeter. 
     
     
       9. A peanut butter according to claim 7 wherein the citric acid content is about 0.01% to about 0.015%. 
     
     
       10. A peanut butter according to claim 9 wherein the fat content of said butter is from about 25% to about 35%. 
     
     
       11. A peanut butter according to claim 10 wherein the flavorant is from about 0.2% to about 1.0% sodium chloride. 
     
     
       12. A peanut butter according to claim 11 wherein citric acid is added to the butter as a finely ground solid. 
     
     
       13. A peanut butter according to claim 7 wherein from about 25% to about 45% non-fat containing solid is a protein supplement selected from the group consisting of soy protein, sunflower seed protein, egg white and peanut protein.