Low Fat Peanut Butter-Like Product Made with Corn Syrup

Abstract

A water-based, low fat, low calorie peanut butter-like product is provided having a superior texture and mouth-feel that is shelf stable at room temperature is disclosed. The peanut butter-like product includes water in an amount of about 20% by weight, corn syrup in an amount of about 40% by weight, glycerin in an amount of about 3% by weight, sugar in an amount of about 7% by weight, corn starch in an amount of about 2% by weight, soy protein in an amount of about 3% by weight, defatted peanut flour in an amount of about 15% by weight, peanut butter in an amount of about 7% by weight, peanut oils in an amount of about 2% by weight, and salt in an amount of about 1% by weight.

Claims

1. A water-based, low fat, low calorie peanut butter-like product comprising: water in an amount of from about 1% to about 50% by weight, corn syrup in an amount of from about 1% to 50% by weight, glycerin in an amount of from about 1% to 10% by weight, sugar in an amount of from about 1% to 10% by weight, corn starch in an amount of from about 1% to 10% by weight, soy protein in an amount of from about 1% to 20% by weight, defatted peanut flour in an amount of from about 5% to 50% by weight, peanut butter in an amount of from about 5% to 25% by weight; peanut oils in an amount of from about 1% to 10% by weight, and salt in an amount of from about 0% to 5% by weight, the peanut butter-like product having a water activity of no more than 0.820.

2. A water-based, low fat, low calorie peanut butter-like product comprising: water in an amount of about 20% by weight, corn syrup in an amount of about 40% by weight, glycerin in an amount of about 3% by weight, sugar in an amount of about 7% by weight, corn starch in an amount of about 2% by weight, soy protein in an amount of about 3% by weight, defatted peanut flour in an amount of about 15% by weight, peanut butter in an amount of about 7% by weight, peanut oils in an amount of about 2% by weight, and salt in an amount of about 1% by weight, the peanut butter-like product having a water activity of no more than 0.820.

Description

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

[0019] 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.

[0020] In the following, the term low fat peanut butter-like product refers to a product which has 95% or less fat than conventional peanut butter and has a water activity of 0.820 or less.

[0021] 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.

[0022] The water-based, low fat, low calorie peanut butter-like product of the present invention includes water in an amount of from about 1% to about 50% by weight, corn syrup in an amount of from about 1% to 50% by weight, glycerin in an amount of from about 1% to 10% by weight, sugar in an amount of from about 1% to 10% by weight, corn starch in an amount of from about 1% to 10% by weight, soy protein in an amount of from about 1% to 20% by weight, defatted peanut flour in an amount of from about 5% to 50% by weight, peanut butter in an amount of from about 5% to 25% by weight; peanut oils in an amount of from about 1% to 10% by weight, and salt in an amount of from about 0% to 5% by weight.

[0023] The peanut butter-like product of the present invention may include water in an amount of about 20% by weight, corn syrup in an amount of about 40% by weight, rice syrup in an amount of about 15% by weight, glycerin in an amount of about 3% by weight, sugar in an amount of about 7% by weight, tapioca starch in an amount of about 2% by weight, soy protein in an amount of about 3% by weight, defatted peanut flour in an amount of about 15% by weight, peanut butter in an amount of about 7% by weight, peanut oils in an amount of about 2% by weight, and salt in an amount of about 1% by weight. This example is merely illustrative, and is not intended to limit the possible formulations within the scope of the present invention. For example, the present invention may also be made with the use of rice syrup.

[0024] The present invention reduces the sugar content which thereby lowers the excessive sweetness often found in previous formulas. The water activity of the present invention is lower than previous formulas which provides for a longer shelf life and a more stable product. Also, the present invention eliminates several ingredients used in many prior formulas, such as vegetable gums and expensive flavors and colors and is gluten-free.

[0025] The present invention avoids the use of grains other than corn, syrups made from grains other than corn, and wheat, and therefore, gluten by using corn. The present invention offers consumers a gluten-free food, thereby avoiding any possible allergies to gluten.

[0026] The present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof and accordingly, reference should be made to the appended claims rather than to the foregoing specification as indicating the scope of the invention.