Improved Nut Butter and Nut Solid Milling Process
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Is Peanut Butter Keto-Friendly?
Is Peanut Butter Keto-Friendly? Yes! Peanut butter contains carbohydrates, fat, and protein; the ratios of those macronutrients are what makes it acceptable for a keto diet. Our Once Again peanut butters that are made with one simple ingredient: peanuts, are a healthy addition to your keto diet. Peanuts are in the legume family, which includes a variety of beans. Generally speaking, legumes are not included in keto diets; however, peanuts have a higher fat content than other beans which makes them keto-friendly. Moreover, peanuts have a similar macronutrient distribution when compared to nuts such as almonds. They are high in fat and lower in carbs, and thus make a perfect food for the keto lifestyle. Peanut butter fits nicely into your keto diet as a dip for celery, or add it to smoothies, or experiment with it as an ingredient in salad dressings. Is Almond Butter Keto- Friendly? Yes! Almond butter is a staple for most following a keto lifestyle. Used often as a versatile ingredient in salad dressings, dips, and sauces, and in many other culinary innovations, nut butters in general have the desired macronutrient ration for a keto diet, and almond butter is a particularly good choice because of its fiber and vitamin E content. Most of our almond butters contain one simple ingredient: almonds. The newest addition to our product line is our Blanched Almond Butter, available in both in Extra Creamy and Crunchy varieties. Once Again Blanched Almond Butters contain only one gram of carbohydrate per serving! Blanching almonds involves removing the exterior of the almond, leaving behind a surprisingly nutty-sweet interior, with its lighter texture and color. -
Olive Oil Jars Left Behind By
live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed. -
Cooking Oil Facts
Cooking Oil Facts As you enter a department store, you behold an array of cooking oils sporting all types of jargon on the packaging -- saturated fats, unsaturated fats, refined, filtered, ricebran oil, vanaspati, etc. Confused already? With so much variety and so many brands flooding the market today, buying the right cooking oil can prove a tough task. Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats that are found naturally in different oils. When cooking, it's essential to know which oils are best for baking, sautéing and frying and which are healthiest used raw. Why have Oil (fats)? Contrary to popular belief, fat is actually a valuable part of one's diet, allowing people to absorb nutrients that require fat in order to metabolize in the body. Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated. • Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat, dairy, palm and coconut oil. • Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood corn, safflower, soybean, and sunflower oils. • Monounsaturated fats are more stable than polyunsaturated fats. They're found in canola, nut and olive oils. It is recommended to limit saturated fats in the diet due to their association with cardiovascular disease. Also, you should try to rely more on monounsaturated than polyunsaturated fats. What are the varieties of Oil available in the market? Choosing which oil should be used in cooking is a big issue and concern for many people because of the fat and cholesterol contents of cooking oil. -
Shelf Life Extension of Seed Butter Made with Sesame, Sunflower and Pumpkin Seeds
SHELF LIFE EXTENSION OF SEED BUTTER MADE WITH SESAME, SUNFLOWER AND PUMPKIN SEEDS THESIS Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Yung-Hsin Chien, B.S. Graduate Program in Food Science and Technology The Ohio State University 2015 Master's Examination Committee: Dr. Melvin Pascall, Advisor Dr. Hua Wang Dr. Farnaz Maleky Copyrighted by Yung-Hsin Chien 2015 Abstract This study investigated the effects of natural antimicrobials, antioxidants and stabilizers on the microbiological, chemical and physicals properties of seed butter made with sesame, sunflower and pumpkin seeds. The first part of this thesis (Chapter 2) investigated the antimicrobial effects of grape seed extract (GSE) and cinnamaldehyde against Salmonella enterica and Listeria innocua in the seed butter. The seed butter samples added were 5, 10 and 15% GSE and 0.1, 1.0 and 1.5% cinnamaldehyde, respectively. S. enterica and L. innocua were inoculated into the seed butter and the samples stored at 25oC. The population of S. enterica and L. innocua were enumerated after 0, 1, 3, 7 and 9 days of storage. The results showed that GSE at 10 and 15% significantly (p<0.05) reduced both S. enterica and L. innocua after one day of storage when compared with the control, which was without added antimicrobial agents. Cinnamaldehyde also showed significant (p<0.05) effects against S. enterica, but L. innocua appeared resistance to cinnamaldehyde. The reduction of L. innocua in cinnamaldehyde fortified seed butter was not significant (p>0.05) when compared with the control. -
Getting Nutty on the Menu
Getting Nutty on the Menu Breakfast Add chopped nuts to breakfast cereal, such as oatmeal, porridge, granola, or cold cereal Add chopped nuts to quick breads, such as pecan pancakes, walnut waffles, blueberry hazelnut muffins, or pistachio orange biscuits Sprinkle nuts, such as almonds, pistachios or brazil nuts over Greek yogurt with fruit for an easy breakfast Spread nut butter, such as almond, walnut, or cashew butter over toast, bagels, or English muffins Lunch Use nut butter, such as almond or cashew butter, as a spread on sandwiches instead of margarine or mayo; even savory sandwiches! Toss nuts into salads, such as romaine salad with toasted walnuts, kale salad with almonds, or 3-bean salad with pinenuts Make a simple meal of cottage cheese, seasonal fruit and nuts, such as pistachios, almonds, macadamia nuts and pecans Enjoy an Asian vegetable stir-fry with a sprinkling of nuts, such as almonds Dinner Add nut butter to savory sauces, such as curry, mole, or Thai sauce Sprinkle nuts, such as pistachios, macadamia, walnuts, or almonds into sautéed vegetables, such as spinach, asparagus or Brussels sprouts, as a side dish Top lean proteins with herbs and chopped nuts, such as pine nuts, hazelnuts, cashews, or pistachios and roast Whiz up a pesto sauce with basil, garlic, EVOO, and nuts, such as almonds, pine nuts, pistachios or walnuts Mix finely diced nuts into bread crumb toppings for casseroles, such as macaroni and cheese, broccoli cheese, or green bean casserole for a nutritious crunch Press chopped nuts, such -
Case Study #4: Characterization of Edible Oils, Butters and Margarines by Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance
Case Study #4: Characterization of Edible Oils, Butters and Margarines by Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance Intro We consume oil, butter and margarine on a daily basis, but do we actually know what is inside each of these products? How do they differ in terms of fat and water content? In a paper by Safar et al., the authors characterized various types of these lipid-rich foods using Fourier Transform Infrared Spectroscopy (FTIR) to determine their chemical composition. Part A Figure 1. Infrared spectra of A. caprylic acid; B. oleic acid; C. linoleic acid; D. linolelaidic acid1. Caprylic acid: Oleic acid: 1 1. Safar, M., Bertrand, D., Roberta, P., Devaux, M. F. & Genot, C. Characterization of Edible Oils, Butters and Margarines by Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance. J. Am. Oil Chem. Soc. 71, 371–377 (1994). Linoleic acid: Linoleaidic acid: Table 1. Absorption band assignments of infrared spectra Discuss with your group: 1. Look at the unit on the x-axis. That unit is used for wavenumbers. Can you convert the values to wavelength (e.g., nm)? 2. How do the nm values compare with what you saw previously in UV-vis and AA/AE spectra? 3. By comparing Figure 1 and Table 1, what do the peaks in Figure 1 correspond to? 4. What is the main difference in the peaks in Figure 1 as the degree of unsaturation of the fatty acids increase? Does this make sense? Why? Part B Figure 2. Infrared absorption spectrum of Olive Oil. Figure 3. Infrared Spectrum of Margarine. -
FDA-2016-N-2938 a Proposed Rule: Reference Amount Customarily
specialtyfood.com FDA-2016-N-2938 A Proposed Rule: Reference Amount Customarily Consumed for Flavored Nut Butter Spreads and Products That Can Be Used to Fill Cupcakes and Other Desserts, in the Labeling of Human Food Products; Request for Information and Comments COMMENTS OF THE SPECIALTY FOOD ASSOCIATION January 3, 2017 The Specialty Food Association (SFA) welcomes this opportunity to submit comments regarding the Proposed Rule, Reference Amount Customarily Consumed for Flavored Nut Butter Spreads and Products That Can Be Used to Fill Cupcakes and Other Desserts, in the Labeling of Human Food Products. SFA is commenting on the appropriate food category and Reference Amount Customarily Consumed (RACC) for nut butter spreads and the related 2014 Citizen's Petition. The issue is important to many SFA member companies, the majority of which are small and very small food businesses producing high value, trend setting specialty food products. The nut butter spreads and products category encompasses many specialty foods. Several of them compete with the product referenced in the Citizen's Petition. The Position of the Specialty Food Association SFA believes that the current RACC and two (2) tablespoons serving size is appropriate for nut butter spreads and products. It is imperative that consumers be able to easily make comparisons of the macronutrient amounts in foods they use in similar ways, which in this case includes traditional peanut butter and almond butter, as well as cocoa, cookie, and coffee flavored spreads. Maintaining the current RACC of two tablespoons for flavored nut butter spreads accomplishes that. Regarding the Citizen's Petition filed on behalf of Ferrero, U.S.A., Inc. -
Crediting Nuts and Seeds in the CACFP
Crediting Nuts and Seeds in the Child and Adult Care Food Program This guidance applies to meals and snacks served in child care centers, family day care homes, emergency shelters, at-risk afterschool care centers, and adult day care centers that participate in the U.S. Department of Agriculture’s (USDA) Child and Adult Care Food Program (CACFP). For information on the CACFP meal patterns for children and crediting foods, visit the Connecticut State Department of Education’s (CSDE) Meal Patterns for CACFP Child Care Programs and Crediting Foods in CACFP Child Care Programs webpages. For information on the CACFP adult meal patterns and crediting foods, visit the CSDE’s Meal Patterns for CACFP Adult Day Care Centers and Crediting Foods in CACFP Adult Day Care Centers webpages. Nuts and seeds and their butters credit as the meat/meat alternates component in the CACFP meal patterns for children and the CACFP adult meal patterns. Creditable nuts and seeds in the USDA’s meal patterns include almonds, Brazil nuts, cashews, filberts, macadamia nuts, peanuts, pecans, walnuts, pine nuts, pistachios, pumpkin seeds, soy nuts, and sunflower seeds. Acorns, chestnuts, and coconuts do not credit. Roasted or dried soybeans credit the same as soy nuts. However, fresh soybeans (edamame) are legumes and credit as the vegetables component. For more information, review the CSDE’s resource, Vegetable Subgroups in the CACFP. Children younger than 4 are at the highest risk of choking. Nuts, seeds, chunky peanut butter, and chunks or spoonfuls of nut or seed butters are choking hazards. Consider children’s age and developmental readiness when deciding whether to offer these foods in CACFP menus. -
To Download the Energy Bars and Snacks For
http://www.2doctricoaching.com Energy Bars and Snacks for Busy Triathletes [email protected] Tired of commercially-made sport bars and store-bought snacks? Make your own and save a ton of money! Sure, it takes more time but it's so worth it! All of these snacks can be made ahead of time and frozen. Just set aside an evening to make 2 or 3 of the recipes and you've got healthy snacks to last you for weeks! These recipes can also be easily modified to meet your needs. Substitute any nut butter for peanut butter, for example, or dried cranberries for raisins. Experiment and see what works for you! Grab 'em from the freezer on your way to work. Take them on long rides or on your way to the gym. They're easy to transport and they're perfect for a pre- or post-workout snack. For more great recipes and nutrition info, check out our blog on www.2doctricoaching.com. If you have any questions, feel free to email me at [email protected]. Happy training! Cindy Dallow, PhD RD http://www.2doctricoaching.com http://www.2doctricoaching.com Banana Sweet Potato Canola Oil Dried Cherries Coconut Oil Or Butter Dried Plums Extra Virgin Olive Oil Quinoa Olive Oil Sunflower Seed Butter All Natural Peanut Butter Tahini Almond Butter All Purpose Gluten Free Flour Brown Rice Syrup Brown Sugar Dry Oatmeal Dark Chocolate Chips Egg Whites Maple Syrup Dark Organic Chocolate Plus 2 Tb Diced Prunes Dried Unsweetened Cranberries (Or Any Dried Fruit) Chocolate Whey Protein Powder Honey Vanilla Protein Powder Oat Flour Almonds Oats Chia Seeds Old Fashioned Rolled Oats Cinnamon Organic Raisins Dry Roasted Almonds Pitted Dates Ground Flax Seed Raw Honey Mixed Seeds Rolled Oats Peanut Butter Tb Vanilla Extract Raw Almonds Unsweetened Coconut Flakes Salt Vanilla Extract Sea Salt Sunflower Seeds http://www.2doctricoaching.com Chocolate Salty Balls 10 minutes All Natural Peanut Butter (or Pop the nut butter and syrup in the microwave for about 30 seconds so that any nut butter) they are able to be combined well. -
Why Peanut Oil Is Good for Frying Food January 2020
Oklahoma Cooperative Extension Service FAPC-231 Why Peanut Oil is Good for Frying Food January 2020 Nurhan Turgut Dunford Oklahoma Cooperative Extension Fact Sheets Oil/Oilseed Specialist, Oklahoma State University are also available on our website at: facts.okstate.edu Peanuts (Arachis hypogea), also known as Similar to the other vegetable oils, peanut oil groundnuts, are the edible seeds of a legume. The mainly constitutes of triacylglycerides (Table 1). name of the domesticated peanut species comes Although phospholipids (polar lipids) have some from two Greek words: Arachis meaning a weed health benefits, they are usually removed during and hypogaea, an underground chamber referring refining because they precipitate out of the oil dur- to a weed growing below soil surface. Although a ing storage and handling and adversely affect the peanut is technically considered a pea and belongs functionality of the oil due to their surface active to the fabaceae of bean/legume family, it is gener- properties. Crude oil may contain up to 1% polar ally included amongst the oilseeds because of its lipids, while refined oil would have less than 30 high oil content. ppm phospholipids. Tocopherols are recognized There are thousands of peanut cultivars but the as natural antioxidants. Crude peanut oil contains most popular ones are Spanish, Runner, Virginia relatively high amounts of tocopherols, 175-1300 and Valencia. Cultivar selection for particular ap- mg/kg. There are a number of clinical studies in- plication is important because of the differences in dicating that phytosterols may lower cholesterol flavor, oil content, size and shape of each peanut levels in blood. -
(12) United States Patent (10) Patent No.: US 7,235,277 B2 Liedl, Jr
USOO7235277B2 (12) United States Patent (10) Patent No.: US 7,235,277 B2 Liedl, Jr. et al. (45) Date of Patent: *Jun. 26, 2007 (54) NUT BUTTER AND RELATED PRODUCTS (56) References Cited AND METHOD OF MAKING SAME U.S. PATENT DOCUMENTS (75) Inventors: Frank G. Liedl, Jr., Bridgewater, NJ 3,619,207 A 11/1971 DZurik (US); Kenneth F Rowe, Somerset, NJ 4,004,037 A 1/1977 Connick (US) 4,828,868 A 5/1989 Lasdon et al. 5,079,027 A 1/1992 Wong et al. ................ 426,633 (73) Assignee: Unilever Bestfoods, North America, 5,230,919 A 7, 1993 Walling et al. ............. 426,633 division of Conopco, Inc., Englewood 5,240,734 A 8, 1993 IZZO et al. 5,302.409 A 4, 1994 Franklin Cliffs, NJ (US) 5.433,970 A 7/1995 Wong et al. 5,693.357 A * 12/1997 Wong et al. ................ 426,633 (*) Notice: Subject to any disclaimer, the term of this 5,714, 193 A * 2/1998 Fix et al. ....... ... 426,633 patent is extended or adjusted under 35 5,885,645 A * 3/1999 Wong et al. ... ... 426,633 U.S.C. 154(b) by 269 days. 6,010,737 A * 1/2000 Meade ...... ... 426,633 This patent is Subject to a terminal dis 6,136,366 A * 10/2000 Liedl et al. ................. 426,633 claimer. * cited by examiner (21) Appl. No.: 10/057,089 Primary Examiner Helen Pratt (74) Attorney, Agent, or Firm—Ellen Plotkin Filed: Jan. 25, 2002 (22) (57) ABSTRACT (65) Prior Publication Data Nut butters and nut spreads having improved sensory and US 2003/O104111 A1 Jun. -
Food Scientist's Guide to Fats and Oils For
FOOD SCIENTIST’S GUIDE TO FATS AND OILS FOR MARGARINE AND SPREADS DEVELOPMENT by KATHLEEN M. MORLOK B.S., University of Minnesota, 2005 A REPORT submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Food Science KANSAS STATE UNIVERSITY Manhattan, Kansas 2010 Approved by: Major Professor Kelly J.K. Getty Animal Sciences & Industry Abstract Fats and oils are an important topic in the margarine and spreads industry. The selection of these ingredients can be based on many factors including flavor, functionality, cost, and health aspects. In general, fat is an important component of a healthy diet. Fat or oil provides nine calories per gram of energy, transports essential vitamins, and is necessary in cellular structure. Major shifts in consumption of fats and oils through history have been driven by consumer demand. An example is the decline in animal fat consumption due to consumers’ concern over saturated fats. Also, consumers’ concern over the obesity epidemic and coronary heart disease has driven demand for new, lower calorie, nutrient-rich spreads products. Fats and oils can be separated into many different subgroups. “Fats” generally refer to lipids that are solid at room temperature while “oils” refer to those that are liquid. Fatty acids can be either saturated or unsaturated. If they are unsaturated, they can be either mono-, di-, or poly-unsaturated. Also, unsaturated bonds can be in the cis or trans conformation. A triglyceride, which is three fatty acids esterified to a glycerol backbone, can have any combination of saturated and unsaturated fatty acids. Triglycerides are the primary components of animal and vegetable fats and oils.