Abstract
The article provides an analysis of the range and composition of nut butters. There are two types of nut butters available: creamy butter and spreads. The name of the butter is derived from the nut used. Creamy butters contain from 40 to 47% nuts. Spreads contain the largest amount of sugar in their formulations. Chocolate types of creamy butter and spreads contain cocoa powder. Lecithin was introduced as an emulsifi er. Nut butters may contain dried dairy products.
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