The average consumer believes nuts come in one of three forms: in a shell, out of a shell, or as a chunky or creamy paste in a jar. Product developers, however, are discovering exciting new applications for a fourth functional nut form: nut flours
.
Not the same ol’ grind
Put simply, nut flours are ground-up versions of whole nuts. Almost any tree nut can be used, as well as peanuts (not technically a nut but generally treated as one). In some cases, though, nuts are chosen for compositional characteristics. Bruce Kotz, vice president, specialty products, Golden Peanut Company, Alpharetta, GA, notes: “We use high-oleic southeast runner peanuts for the majority of our product line. The high-oleic nature of the peanuts we use helps to extend the shelf life of the peanut flour itself and the finished food product it is used in, and is also a slightly more heart-healthy fatty acid profile."
Fat levels affect nut flour characteristics, as well. Nuts leftover from oil-extraction processes can be ground to yield flours with a drier texture than those used from a “raw" state. Peanuts undergo a mechanical defatting process to achieve specific fat levels. “We offer 12% fat and 28% fat peanut flours," explains Kotz. “The 28% fat line is more flavorful, more economical and a little lower in protein. Our 12% fat product line has a high protein level with a minimum of 50%, while the 28% fat line contains a minimum of 40% protein."
.
Not the same ol’ grind
Put simply, nut flours are ground-up versions of whole nuts. Almost any tree nut can be used, as well as peanuts (not technically a nut but generally treated as one). In some cases, though, nuts are chosen for compositional characteristics. Bruce Kotz, vice president, specialty products, Golden Peanut Company, Alpharetta, GA, notes: “We use high-oleic southeast runner peanuts for the majority of our product line. The high-oleic nature of the peanuts we use helps to extend the shelf life of the peanut flour itself and the finished food product it is used in, and is also a slightly more heart-healthy fatty acid profile."
Fat levels affect nut flour characteristics, as well. Nuts leftover from oil-extraction processes can be ground to yield flours with a drier texture than those used from a “raw" state. Peanuts undergo a mechanical defatting process to achieve specific fat levels. “We offer 12% fat and 28% fat peanut flours," explains Kotz. “The 28% fat line is more flavorful, more economical and a little lower in protein. Our 12% fat product line has a high protein level with a minimum of 50%, while the 28% fat line contains a minimum of 40% protein."
Posts
No comments:
Post a Comment