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Patent 2180278 Summary

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(12) Patent: (11) CA 2180278
(54) English Title: LOW FAT PEANUT BUTTER-LIKE PRODUCT BEING SHELF STABLE AT ROOM TEMPERATURES AND METHOD FOR MAKING THE SAME
(54) French Title: PRODUIT DE TYPE BEURRE D'ARACHIDES, A FAIBLE TENEUR EN GRAS, SE CONSERVANT A LA TEMPERATURE DE LA PIECE; METHODE D'OBTENTION
Status: Expired
Bibliographic Data
(51) International Patent Classification (IPC):
  • A23L 1/38 (2006.01)
  • A23L 1/307 (2006.01)
(72) Inventors :
  • LASDON, LLOYD (United States of America)
  • LASDON, STUART (United States of America)
(73) Owners :
  • PEANUT WONDER CORP. (United States of America)
(71) Applicants :
  • PEANUT WONDER CORP. (United States of America)
(74) Agent: BORDEN LADNER GERVAIS LLP
(74) Associate agent:
(45) Issued: 2007-12-04
(22) Filed Date: 1996-06-28
(41) Open to Public Inspection: 1996-12-31
Examination requested: 2003-06-11
Availability of licence: N/A
(25) Language of filing: English

Patent Cooperation Treaty (PCT): No

(30) Application Priority Data:
Application No. Country/Territory Date
496,892 United States of America 1995-06-30

Abstracts

English Abstract

A water-based, low fat, peanut butter-like product having a pleasing texture and mouth-feel and being shelf stable at room temperatures and a method for producing the same. The peanut butter-like product includes defatted peanut flour, water, a humectant, a soluble salt, a natural gum, at least one ingredient selected from the group consisting of corn, malt, rice and potato syrup, a modified food starch, lecithin and conventional peanut butter. The peanut butter-like product has a water activity in the range of 0.80 to 0.85 and has 70 to 95% less fat than conventional peanut butter.


French Abstract

Produit de type beurre d'arachides, à faible teneur en gras et à base d'eau, ayant une texture et une sensation en bouche agréables, et se conservant à la température de la pièce, ainsi que méthode de fabrication de celui-ci. Le produit de type beurre d'arachides comprend de la farine d'arachides dégraissée, un humectant, un sel soluble, une gomme naturelle, au moins un ingrédient sélectionné parmi le groupe composé du sirop de maïs, de malt, de riz ou de pomme de terre, d'un amidon alimentaire modifié, de la lécithine et de beurre d'arachides classique. Le produit de type beurre d'arachides présente une activité de l'eau comprise entre 0,80 et 0,85, et contient 70 à 95 % de moins de gras qu'un beurre d'arachides classique.

Claims

Note: Claims are shown in the official language in which they were submitted.




13

CLAIMS:


1. A water based, reduced fat peanut butter-like product, said peanut butter-
like
product comprising peanut butter in an amount from about 5% to about 30% by
weight,
water in an amount of from about 15% to about 50% by weight, and from about 5%
to
about 20% by weight of defatted peanut flour having from about 5% to about 35%
fat, said
peanut butter-like product being a reduced fat product having from about 70%
to 95% less
fat than real peanut butter, a water activity of no more than 0.85 and is
shelf stable at room
temperature without refrigeration.

2. The peanut butter-like product of claim 1, which comprises from about 10%
to
20% peanut butter by weight.

3. The peanut butter-like product of claim 1, wherein said defatted peanut
flour has
from about 5% to about 15% fat.

4. The peanut butter-like product of claim 1, having no more than about 3.0
grams of
fat in a 32 gram portion.

5. A water based, reduced fat, peanut premix product comprising:
defatted peanut flour in an amount of from about 5% to about 20% by weight,
said
defatted peanut flour having from about 5% to about 35% fat;
water in an amount of from about 15% to about 50% by weight;
a soluble salt in an amount of from about 1.2% to about 2.0% by weight;
a gum in an amount of from about 0.1% to about 2.5% by weight;
at least one ingredient selected from the group consisting of corn syrup, malt
syrup,
rice syrup and potato syrup in an amount of from about 15% to about 40% by
weight;
at least one ingredient selected from the group consisting of molasses,
sucrose and
invert sugar in an amount of from about 2% to about 12% by weight;
a humectant in an amount of from about 2% to 10% by weight;
said product having a water activity in the range of from about 0.75 to 0.85.



14

6. The peanut premix product of claim 5, wherein said defatted peanut flour
has from
about 5% to about 15% fat.

7. The peanut premix product of claim 5, wherein said humectant is at least
one of
glycerine and sorbitol.

8. The peanut premix product of claim 5, further including a pigment in an
amount of
about 0.01 % to 1.1 % by weight.

9. The peanut premix product of claim 5, having a particle size of no larger
than
approximately 200 mesh.

10. The peanut premix product of claim 5, which is a peanut butter-like
product further
comprising real peanut butter in an amount of from about 5.0 to 30% by weight,
said
peanut butter-like product having from about 70% to about 95% less fat than
real peanut
butter.

11. The peanut premix product of claim 10, further including lecithin in an
amount of
from about 0.2% to about 2.0% by weight.

12. The peanut premix product of claim 11, having up to about 3.0 grams of fat
in a 32
gram portion.

13. A water based, reduced fat, peanut premix product comprising:
defatted peanut flour in an amount of from about 5% to about 20% by weight,
said
defatted peanut flour having from about 5% to about 15% fat;
water in an amount of from about 15% to about 50% by weight;
a soluble salt in an amount of from about 1.2% to about 2.0% by weight;
a gum in an amount of from about 0.1 % to about 1.0% by weight;
at least one ingredient selected from the group consisting of corn syrup, malt
syrup,
rice syrup and potato syrup in an amount of from about 15% to about 40% by
weight;



15

at least one ingredient selected from the group consisting of molasses, honey
polydextrose, sucrose(simple) and invert sugar syrup in an amount of from
about 2% to
about 12%;
at least one ingredient selected from the group consisting of modified food
starch,
a maltodextrin and a tapioca dextrin in an amount from about 0.5% to about
6.0% by
weight; and
a humectant in an amount of from about 2% to 10% by weight;
said product having a water activity in the range of from about 0.75 to 0.85.

14. A method for making a water based, reduced fat, peanut premix product
having a
water activity of from about 0.75 to 0.85 and having shelf stability without
refrigeration
comprising the steps of:
(a) providing the following ingredients: water in an amount of from about 15%
to
about 50% by weight, at least one ingredient selected from the group
consisting of a
modified food starch, a maltodextrin, and a tapioca dextrin in an amount of
from about
0.5% to about 6.0% by weight, a soluble salt in an amount of from about 1.2%
to about
2.0% by weight, and at least one gum selected from the group consisting of
Carrageenan,
Guar, Locust Bean and Xanthan in an amount of from about 0.1%-2.5% by weight;
(b) combining the ingredients of step (a) with vigorous agitation at a
temperature
of over 160° F. to 195° F. for a time necessary to hydrate said
gum;
(c) providing and admixing defatted peanut flour in an amount of from about
5.0%
to about 20% by weight, at least one syrup selected from the group consisting
of corn
syrup, malt syrup, rice syrup and potato syrup in an amount of from about 15%
to about
40% by weight, at least one ingredient selected from the group consisting of
molasses,
polydextrose, sucrose, and invert sugar syrup in an amount of from about 2.0%
to about
12% by weight, and a humectant in an amount of from about 2.0% to about 10% by

weight at a temperature sufficient to form a fluid mixture of the same;
(d) admixing the mixture of step (c) with the mixture of step (b), and
(e) feeding the mixture of step (d) into a particle reduction device so that
the
particle size of said peanut premix product is no larger than approximately 50
mesh.



16

15. The method of claim 14, wherein said peanut premix product has a particle
size of
no larger than approximately 200 mesh.

16. The method of claim 14, further including the step of blending the peanut
premix
product with real peanut butter in an amount of 5.0 to 30% by weight and
lecithin in an
amount from about 0.2% to about 2.0% by weight in order to obtain a reduced
fat peanut
butter-like product having 70 to 95% less fat than real peanut butter and a
water activity
from about 0.75 to 0.85.

17. A method for making a water based, reduced fat, peanut butter-like product
having
a water activity of from about 0.75 to 0.85 and having shelf stability without
refrigeration
comprising the steps of:
(a) providing and mixing the following ingredients: water in an amount of from

about 15% to about 50% by weight, at least one ingredient selected from the
group
consisting of a modified food starch, a maltodextrin, and a tapioca dextrin in
an amount of
from about 0.5% to about 6.0% by weight, a soluble salt in an amount of from
about 1.2%
to about 2.0% by weight, and at least one gum selected from the group
consisting of
Carrageenan, Guar, Locust Bean and Xanthan in an amount of from about 0.1 % to
about
1% by weight;
(b) providing and mixing defatted peanut flour in an amount of from about 5.0%
to
about 20% by weight, at least one syrup selected from the group consisting of
corn syrup,
malt syrup, rice syrup and potato syrup in an amount of from about 15% to
about 40% by
weight, at least one ingredient selected from the group consisting of
molasses,
polydextrose, sucrose and invert sugar syrup in an amount of from about 2.0%
to about
12% by weight, and a humectant in an amount of from about 2.0% to about 10% by

weight at a temperature sufficient to form a fluid mixture of the same;
(c) admixing the mixture of step (a) with the mixture of step (b), and (d)
feeding
the mixture of step (c) into a particle reduction device so that the particle
size of said
peanut product is no larger than approximately 50 mesh.



17

18. The method of claim 17, further including the steps of:
providing and admixing real peanut butter in an amount of from about 5.0% to
about 30% by weight and lecithin in an amount to about 1.0% by weight to the
mixture of
step (d) of claim 17, and
aggressively blending the resultant mixture at a temperature of about
170° F. to
about 190° F. for about 1 to 10 minutes in order to obtain said reduced
fat peanut butter-
like product.

19. A method for making a water based, reduced fat peanut butter-like product
having
a water activity of from about 0.80 to about 0.85 and from about 70% to about
95% less
fat than conventional peanut butter comprising the steps of:
(a) providing the following ingredients: water in an amount of from about 15%
to
about 40% by weight, at least one of a modified food starch, a maltodextrin or
a
tapiocadextrin in an amount of from about 0.5% to about 1.5% by weight, a
soluble salt in
an amount of from about 1.2 to about 2.0% by weight, at least one pigment
selected from a
group consisting of CaCO3 and TiO2 in an amount of about 0.01 % to 1.1 % by
weight, and
at least one natural gum selected from the group consisting of Carrageenan,
Locust Bean
and Guar in an amount of from about 0.5% to about 1.5% by weight;
(b) combining the ingredients of step (a) with vigorous agitation at a
temperature
of over 180° F. to 195° F. for a time necessary to hydrate said
natural gum;
(c) providing and admixing defatted peanut flour in an amount from about 5.0%
to
about 20% by weight, at least one syrup selected from the group consisting of
corn syrup,
malt syrup, rice syrup and potato syrup in an amount of from about 20 to about
35% by
weight, molasses in an amount of from about 6.0 to about 12% by weight, a
humectant in
an amount of from about 5.0 to about 13% by weight at a temperature sufficient
to form a
fluid mixture of the same;
(d) admixing the mixture of step (c) with the mixture of step (b);
(e) feeding the mixture of step (d) into a particle reduction device for a
sufficient
time to obtain a product that has a particle size of no larger than
approximately 200 mesh;
(f) providing and admixing real peanut butter in an amount from about 5.0% to
about 30% by weight and lecithin in an amount of from about 0.2% to about 1.0%
by
weight, and



18

(g) aggressively blending the mixture of step (f) with the product of step (e)
at a
temperature of about 180° F. to 190° F. for about 1 to 10
minutes in order to obtain said
reduced fat peanut butter-like product.

Description

Note: Descriptions are shown in the official language in which they were submitted.



2180278
1

LOW FAT PEANUT BUTTER-LIKE PRODUCT BEING SHELF STABLE AT
ROOM TEMPERATURES AND METHOD FOR MAKING THE SAME
Background of the Invention

The present invention relates to a low fat peanut
butter-like product and, more particularly, to such a low
fat peanut butter-like product that is shelf stable at room
temperatures. The present invention also relates to a
method for producing the above low fat peanut butter-like
product.
Peanut butter is one of the most popular foods in
American diet. It is enjoyed for its rich flavor and unique
texture and mouth feel. While peanut butter is generally a
healthy food, it is high in both fat and calories. A 32
gram portion of conventional peanut butter typically
contains about 190 calories, at least 70'percent of which
are from fat. For many people who are obese or who have
medical problems, a low calorie, low fat, diet is
imperative.
Further, it is well documented that most of the
U.S. population consumes too much fat. Many people who do
not have medical problems nonetheless choose to reduce
their fat intake.


2180278.
2

Some reduced calorie and reduced fat peanut and
peanut flour products have been created. In these products,
calories are reduced by partially removing fats from the
peanuts or peanut flours. Unfortunately, this means of
caloric reduction sacrifices certain desirable sensory
properties. For example, the reduced fat peanut flours
described in U.S. Patent Numbers 4,113,599 and 3,947,599
are very bland and almost tasteless. Further, these
products are typically dry, generally having a water
content of under 5 percent by weight. As a consequence, the
use of these products has been limited to base protein
materials which are used in the production of other food
products.
U.S. Patent No. 4,828,868 ("the '868 patent"),
issued to the present inventors on May 9, 1989,
discloses a low fat (70-95% less fat than conventional
peanut butter), low calorie peanut butter type product of
processed peanut flour and water (plus other ingredients).
The product of the '868 patent is not shelf stable at room
temperatures, however, and requires refrigeration during
all stages of storage after packaging, both before and
after opening.
Since consumers are accustomed to conventional
peanut butter being marketed on unrefrigerated grocery
shelves and being storable for an extended period at home
without refrigeration, it is desirable from a marketing
standpoint that a low fat, low calorie peanut butter-like
product be similarly shelf stable at room temperatures.
The book, Food Science, by Norman N. Potter,
Third Edition, A.V.I.(1984) describes the term "water
activity level". Qualitatively, water activity is a measure
of unbound, free water in a system that is available to
support biological and chemical reactions. Since water
activity is not the same as absolute water content, two
foods with the same water content can have very different
water activities. That is, the water activity level depends


2180278
3

on the degree to which water is free or otherwise bound to
food constituents. When a food is in moisture equilibrium
with its environment, the water activity of the food will
be quantitatively equal to the relative humidity in the
head space of the container divided by 100.
In general, as the water activity (Aw) of a food
product increases, its shelf life decreases. That is, the
food product becomes more susceptible to mold, fungus, and
bacterial growth as the water activity increases. The U.S.
Food and Drug Administration defines a low acid food
product with a pH of greater than 4.6 as "shelf stable" if
it has a water activity of 0.85 or less. All of the
products described in the '868 patent have water activities
over 0.95 and usually over 0.97.
Moreover, besides requiring constant
refrigeration (both before and after opening), the peanut
butter-like products made in accordance with the '868
patent lack the rich taste and desirable mouth feel that
typically characterize real peanut butter. This is due in
part to the peanut ingredient disclosed in the '868 patent
being defatted peanut flour. Defatted peanut flours are
relatively bland and deliver limited peanut flavor.
In order to improve the flavor and mouth feel of
the peanut butter-like products made in accordance with the
1868 patent, natural peanut butter was added to the product
in quantities sufficient to increase the sensory qualities
but to still permit the product as a "low fat product".
This proved to be unacceptable as the addition of
conventional peanut butter to the product having a water
activity in excess of 0.95 resulted in the rapid
deterioration of the flavor and texture of the product.
Recently, there have been developed reduced fat
peanut butter-like products containing 10% - 30% less fat
than conventional peanut butter and middle range peanut
butter-like products containing 30% - 50% less fat than
conventional peanut butter. Some of these products have
relatively low water activities and thereby acceptable


2180278
4

shelf stability. For example, U.S. Patent Number 5,240,734
discloses such a reduced fat peanut butter-like composition
that has a water activity which is satisfactory for shelf
stability. The composition includes peanut butter in the
amount of 50% by weight. Accordingly, while the composition
has less fat than conventional peanut butter, it still does
not approach the FDA requirements for a low fat product.
Specifically, the FDA requires such a product to contain
3.0 or less grams of fat per 32 gram serving.
U.S. Patent Number 5,366,754 is directed to a
reduced fat peanut butter-like product and a method of
making the same. This patent suggests that it provides a
method for producing a peanut butter-like product that has
a low fat content and a water activity of 0.91 after
pasteurization. However, the peanut raw materials utilized
to make this product are not commercially available.
Further, a water activity of 0.91 does not denote a shelf
stable product according to FDA standards.

Summary of the Invention

The present inventors have made several important
discoveries. They found that reducing the water activity of
processed low fat peanut flour and water products to 0.85
or lower by increasing the levels of sugars, salts, and
certain other compounds (such as glycerine, sorbitol and
other humectant compounds) that are known to reduce water
activity, makes the resultant product shelf stable without
degrading the flavor or texture of the same.
The present inventors also learned that by
separately hydrating gums, such as Carrageenan, Guar, or
Locust Bean with certain dextrins, first in water and then
with sugar syrups and humectants at temperatures greater
than 180 F, the water activities of the low fat peanut
butter-like products, to which such hydrated gum


2180279

compositions are added, are further reduced. Furthermore,
these gums and dextrins, in proper combinations, make the
texture and spreadability of the ultimate products more
like conventional peanut butter.
The present inventors further discovered that a
low fat peanut premix or matrix resulting from processing
defatted peanut flours, sugars, salts and water and having
a water activity of 0.85 or lower in accordance with the
present invention is now compatible with conventional
peanut butter. That is, by reducing the water activity to
0.85 or below, the low fat premix (containing from 15% to
as much as 40% water) can be blended with conventional
peanut butter without loss of the flavor of the added
peanut butter. The addition of conventional peanut butter
improves the flavor, texture, and mouth feel, and the
blended combinations now constitute a very appealing low
fat peanut butter-like alternative that has an acceptably
long shelf life.
As a result of these discoveries, the improved
water based, low fat peanut premix of the present invention
with the water activity reduced to a level of 0.85 or less
(as herein described) and a fat content of 95% or less than
conventional peanut butter can be blended with conventional
peanut butter to create a range of low fat combinations (70
- 95% less fat). The fat content in the resultant
combinations depends on the amount of conventional peanut
butter that is blended with the premix products.
Accordingly, the present invention provides a low
fat peanut premix and a low fat peanut butter-like product
(i.e., the low fat peanut premix mixed with conventional
peanut butter), each having a water activity of 0.85 or
less, and in particular, from 0.80 to 0.85.
In a preferred embodiment, the low fat peanut
butter-like product, derived from the low fat peanut
premix, of the present invention will contain from 5 to 30
percent peanut butter by weight and more preferably, about
to 20 percent peanut butter by weight. These low fat


2180278
6

peanut butter-like products have 70 to 95 percent less fat
than conventional peanut butter and water activities of
0.85 or less.
The low fat peanut butter-like product of the
present invention includes:
commercially available defatted peanut flour
containing from 5-15% fat;
water;
glycerine and/or sorbitol;
at least one of sucrose, glucose and fructose
syrups;
at least one of corn, malt, rice, and potato
syrups (all having a D.E. of less than 30 );
salt;
from 5 to 30 percent conventional peanut butter
by weight (and more preferably from about 10 - 20 percent
conventional peanut butter by weight);
at least one of a pigment such as calcium
carbonate and titanium dioxide;
a modified food starch such as maltodextrin or
tapiocadextrin, and
a natural gum such as Carrageenan, Guar, or
Locust Bean.

Detailed Description of the Preferred Embodiment
Conventional peanut butter consists of a mixture
of finely ground roasted peanuts, sugar, salt and
optionally, stabilizers. It is made by roasting and
grinding peanuts. Conventional peanut butters possess a
pleasing texture and mouth-feel. Stabilizers are typically
added to prevent oil from separating.
In the following, the term "low fat peanut
premix" or "low fat peanut matrix" will refer to a product
which has 95% or less fat than conventional peanut butter


r
2180278
7

and has a water activity of 0.85 or less. The term "low
fat, peanut butter-like product" will refer to a product
which is obtained by blending the low fat peanut premix
with conventional peanut butter and which combination has
from 70 to 95% less fat than conventional peanut butter and
preferably 3.0 grams or less of fat per serving portion
(about 32 grams). The peanut butter-like product has a
water activity of 0.85 or less and preferably from 0.80 to
0.85.
In general, as the water activity of a food
product increases, its shelf life decreases. That is, as
the water activity increases, the product becomes more
susceptible to mold, fungus, and bacterial growth. The U.S.
Food and Drug Administration (FDA) has defined a low acid
food product with a pH of greater than 4.6 as "shelf
stable" if it has a water activity of 0.85 or less. Known
low calorie, low fat peanut butter-like products, such as
the one described in the '868 patent, are not shelf stable
at room temperature since their water activities are
greater than 0.85. A typical product formulation for the
'868 patent is set forth in TABLE I.

TABLE I

INGREDIENT AMOUNT
Peanut Flour 9.00 lbs.
Water 13.50 lbs.
Corn Syrup 6.75 lbs.
Molasses 1.875 ozs.
Xanthan Gum 0.57 ozs.
Lecithin 0.86 ozs.
Sugar 12.00 ozs.
Salt 6.75 ozs.


2180278
8

Coloring 0.93 ozs.
Potassium Sorbate 0.54 ozs.
Flavorings 2.40 ozs.

This formulation yields a product having an approximate
water activity of 0.97 and therefore requires refrigeration
to resist biological degradation.
The low fat peanut butter-like products of the
present invention each have a water activity of 0.85 or
less, and in particular, from 0.80 to 0.85. This low water
activity level is accomplished by providing formulations
having increased levels of water soluble ingredients, such
as, for example, sugars and salts, beneficial humectant
compounds, such as glycerine and sorbitol, and hydrated
gums such as Carrageenan, Guar and Locust Bean.
The defatted peanut flour suitable for use in the
products of the present invention may be any of several
such commercially available flours and may have as little
as about 3% to about 35% fat. In the preferred embodiment,
however, the flour has from 5 to 15% fat.
In particular, the low fat peanut premix product
of the present invention includes water in an amount of
from about 15% to about 40%, salt, such as sodium chloride,
in an amount of from 1.2% to about 2.0%, natural gums, such
as Carrageenan, Guar, and/or Locust Bean, in an amount of
from about 0.1-1.5%, pigments such as calcium carbonate
and/or titanium dioxide in an amount of from about 0.1% to
1.1%, a syrup ingredient, such as corn, malt, potato or
rice, with a D.E. (dextrose equivalence) of 30 or less and
in an amount of from about 20% to about 35%, molasses in an
amount from about 6% to about 12%, a humectant such as
glycerine and/or sorbitol in an amount from of from about
5% to about 13%, defatted peanut flour (5-15% fat) in an
amount of from about 5% to about 20% and a modified food


2180278
9

starch such as a maltodextrin or a tapiocadextrin in an
amount of about 0.5 to about 1.5%.
Sweetening agents such as sucrose, fructose,
glucose and/or honey, preferably in syrup form, can also be
added in an amount of from about 1 to about 5.5%.
Additional optional ingredients include anti-oxidants, such
as sodium ascorbate and or ascorbic acid, in an amount of
from about 0.0005% to about 0.005% to improve stability.
Due to its reduced water activity level, the low
fat peanut premix of the present invention can be blended
with limited amounts of conventional, generally finely
ground, peanut butters (both natural and/or modified) as
both a flavoring and texturing agent. That is, by blending
from 5 percent to 30 percent, preferably about 10 to 20
percent, of a conventional peanut butter with the low fat
peanut premix, excellent peanut butter-like flavors and
textures are attained. Moreover, such a blend has 70 to 95
percent less fat by weight than conventional peanut butter.
An emulsifier such as lecithin in an amount of 0.2% to
about 1.0% can be added to help unite the oil based system
(conventional peanut butter) with the water based, low fat,
peanut premix. Oil or water based flavors and tocopherols
(oil soluble antioxidants) can also be added.
The low fat, peanut butter formulations of the
invention are preferably processed in the following manner.
The natural gums are pre-hydrated in order to improve the
viscosity and texture of the final product as well as
further reduce the water activity thereof. This is
accomplished by first feeding the NaCl, natural gums, CaCO3
and/or Ti02 and the dextrins into a heated jacketed mixing
tank. The water is then added and the mixture (hereinafter
"mixture 1") is vigorously agitated for a time sufficient
to blend the ingredients. During the blending step, mixture
1 is heated to a temperature of from about 180 F to 195 F
to promote complete solution and hydration.
The syrups (malt, corn, potato or rice),
molasses, glycerine and/or sorbitol, sucrose or fructose


2180278

syrup, and peanut flour, preferably in the listed order,
are combined and blended in a heated jacketed mixing tank.
During this blending step, the mixture (hereinafter
"mixture 2") is heated to a temperature sufficient to make
the same fluid, generally about 160 F to 190 F. While the
temperature is maintained, mixtures 1 and 2 are fed into a
multistage in-line high shear homogenizing mixer, such as
a Ross or Greerco, in order to mill and/or homogenize the
same until a smooth product having a creamy mouth feel and
a particle size of preferably no larger than 200 mesh
results. This resultant product is the low fat peanut
premix. It should be noted that water soluble anti-oxidants
like ascorbic acid and/or sodium ascorbate (in the amount
from about 0.0005 - 0.0005%) can be added to provide
stability.
The low fat peanut premix is then transferred to
a reactor vessel such as a kettle provided with a scraped
agitator or through a scraped surface heat exchanger. The
peanut butter, lecithin, peanut butter flavor and
tocopherols ("mixture 3") are then combined with the low
fat peanut premix in the reactor vessel and aggressively
blended at a temperature of 180 F to 190 F for about 1 to
10 minutes to obtain a low fat peanut butter-like product
which is smooth, has a creamy mouth feel and has a particle
size of preferably no larger than 200 mesh. More
specifically, the resultant low fat peanut premix is
blended with conventional peanut butter in the amount of 5
to 30%, and preferably from about 10 to 20%, to provide a
low fat (70 to 95% less fat than conventional peanut
butter), peanut butter-like, blended product that is shelf
stable, and preferably contains 3.0 grams or less of fat
per serving. Finally, the low fat peanut butter-like
product is hot packed in suitable containers.
The addition of the conventional peanut butter
improves the flavor, texture and mouth feel of the product.
The lecithin helps unite the oil based ingredients, the


2180278
11

peanut butter and peanut butter flavor, with the water
based premix.
This low fat peanut butter-like product is
compatible with and can be blended with fruit preserves,
etc. as set forth in U.S. Patent No. 5,034,242..

A specific example of a formula for low fat,
peanut butter-like, blended product according to the
present invention, which has all of the advantages
mentioned above, is set forth in TABLE II.

TABLE II

INGREDIENT PERCENT BY WEIGHT
Defatted Peanut Flour 18

Water 24
Corn, Malt, Potato or 20
Rice Syrup (26 DE)
Molasses 12
Glycerine or Sorbitol 3.0
CaCO3 and/or Ti02 1.0
NaCl 1.5
Maltodextrin and/or 1.0
Tapiocadextrin
Sucrose or Fructose 4.0
Natural Gums 1.0
Peanut Flavors 0.5
Lecithin 1.0
Peanut Butter 13

This example is merely illustrative, and is not
intended to limit the possible formulations within the
scope of the present invention.


2180278
_ , .

12
Many variations and modifications of the product
and process of the present invention will be suggested to
one of ordinary skill in the art upon a reading of the
specific embodiments which are described in this
specification. The scope of this invention is, however, not
limited to the specific embodiments described herein. The
present invention is defined and limited only by the claims
which conclude this specification.

Representative Drawing

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Administrative Status

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Administrative Status

Title Date
Forecasted Issue Date 2007-12-04
(22) Filed 1996-06-28
(41) Open to Public Inspection 1996-12-31
Examination Requested 2003-06-11
(45) Issued 2007-12-04
Expired 2016-06-28

Abandonment History

There is no abandonment history.

Payment History

Fee Type Anniversary Year Due Date Amount Paid Paid Date
Application Fee $0.00 1996-06-28
Registration of a document - section 124 $0.00 1996-09-19
Maintenance Fee - Application - New Act 2 1998-06-29 $50.00 1998-06-23
Maintenance Fee - Application - New Act 3 1999-06-28 $50.00 1999-06-04
Maintenance Fee - Application - New Act 4 2000-06-28 $50.00 2000-06-22
Maintenance Fee - Application - New Act 5 2001-06-28 $75.00 2001-05-28
Maintenance Fee - Application - New Act 6 2002-06-28 $75.00 2002-05-30
Maintenance Fee - Application - New Act 7 2003-06-30 $75.00 2003-06-02
Request for Examination $200.00 2003-06-11
Maintenance Fee - Application - New Act 8 2004-06-28 $100.00 2004-05-28
Maintenance Fee - Application - New Act 9 2005-06-28 $100.00 2005-05-26
Maintenance Fee - Application - New Act 10 2006-06-28 $125.00 2006-05-30
Maintenance Fee - Application - New Act 11 2007-06-28 $125.00 2007-06-20
Final Fee $150.00 2007-09-17
Maintenance Fee - Patent - New Act 12 2008-06-30 $250.00 2008-05-30
Maintenance Fee - Patent - New Act 13 2009-06-29 $250.00 2009-05-29
Maintenance Fee - Patent - New Act 14 2010-06-28 $250.00 2010-05-26
Maintenance Fee - Patent - New Act 15 2011-06-28 $450.00 2011-05-30
Maintenance Fee - Patent - New Act 16 2012-06-28 $450.00 2012-05-28
Maintenance Fee - Patent - New Act 17 2013-06-28 $450.00 2013-05-30
Maintenance Fee - Patent - New Act 18 2014-06-30 $450.00 2014-05-30
Maintenance Fee - Patent - New Act 19 2015-06-29 $450.00 2015-05-27
Owners on Record

Note: Records showing the ownership history in alphabetical order.

Current Owners on Record
PEANUT WONDER CORP.
Past Owners on Record
LASDON, LLOYD
LASDON, STUART
Past Owners that do not appear in the "Owners on Record" listing will appear in other documentation within the application.
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Document
Description 
Date
(yyyy-mm-dd) 
Number of pages   Size of Image (KB) 
Cover Page 2007-11-27 1 31
Cover Page 1996-06-28 1 18
Abstract 1996-06-28 1 22
Description 1996-06-28 12 503
Claims 1996-06-28 5 186
Claims 2006-03-01 6 235
Assignment 1996-06-28 7 297
Prosecution-Amendment 2003-06-11 1 26
Prosecution-Amendment 2005-09-01 3 79
Prosecution-Amendment 2006-03-01 10 396
Correspondence 2007-09-17 1 33