Nut-like food compositions comprising a dispersion of oil droplets in a continuous phase of film-former are provided with substantially improved moisture resistance characteristics by employing an irreversibly heat-coagulable film-former, limiting the quantity of permanent plasticizer present in the formulation to a quantity no greater than the amount of heat-coagulable film-former, and exposing the dispersion to conditions sufficient to heat-coagulate the film-former and render it substantially less water soluble. The simulated nutmeats of this invention are particularly suited for use in moist food products.

A continuous process is described for forming simulated nut-like food products by providing a mixing vessel or a plurality of vessels which include mixing zone portions distributed along the flow path of the material being prepared with one or more fluid inlets between the portions of the mixer. An edible hydratable film former and a fat in liquid form are introduced and mixed continuously in one portion of the mixer. Water is introduced continuously through the inlet at a point intermediate the ends of the mixer and the mixture thus formed is continuously agitated to produce an aqueous dispersion in which the film forming substance is hydrated by the added water to form a stable dispersion which is then molded or otherwise formed and dried to a moisture content of 10% or less.

There is disclosed a migration-resistant fat composition having an iodine value of 35 to 60; a trans acid content of 30% to 50%; a melting point of 40.degree. C. to 55.degree. C.; a solid fat content of not less than 85% at 20.degree. C.; not less than 60% at 30.degree. C., not less than 30% at 40.degree. C., and not more than 3% at 50.degree. C.; and a trans acid/saturated fatty acid content ratio of 0.5 to 2.0. Also disclosed is a nut-flavored filling including 5% to 20% migration-resistant fat composition as recited above and at least 20% nut paste having a fat content of at least 40%, the total content of the fat composition and the nut paste being not greater than 100%.

Food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt. % of the food composition. The triacylglycerol component can be formed by combining a lauric triacylglycerol with a saturated 16/18 triacylglycerol. The triacylglycerol component can be characterized by its fatty acid composition, which typically includes at least about 30 wt. % lauric acid and at least about 10 wt. % total of palmitic acid and stearic acid. Methods for making the food compositions and food products incorporating the food compositions are also provided.

This invention relates to simulated nut production. More specifically, it relates to a method for producing a simulated nut, said method including providing a premix by mixing soy bean particles having surfaces, a nut flavoring, and a binder including a saccharide in a wet flowable form wherein the surfaces of the soy bean particles are coated with the binder, and forming the premix into a self-supporting shape that is substantially similar to a natural nut shape. The resulting simulated nut product is healthier due to the substantial soy content used instead of real nutmeat, while replicating authentic nut flavor, crunch, appearance, texture, and the like. The simulated nuts of the present invention can be made at less cost than obtaining real nuts.