The Procter Gamble Company

Susana R Waimin Siu

Vincent York-Leung Wong

Richard Joseph Sackenheim

A low fat nut spread having high protein and high fiber. The nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture. The process for making the nut spread is also disclosed.

Low fat nut spread composition with high protein and fiber

A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing oil suspension and the sugar containing oil suspension to form the nut spread. The &ldquo;protein containing oil suspension&rdquo; comprises high amounts of protein and fiber. The &ldquo;sugar containing oil suspension&rdquo; comprises high amounts of sugar. The resultant nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture.

Growing community of inventors

Cincinnati, OH, United States of America

Susana R Waimin Siu