Nuts Paste Sauce
Nuts Paste Sauce is a sweetened, ready to use bakery filling in which ground nut paste is compounded with sugar, added fat and dairy or plant solids to a consistency that can be pumped, deposited and injected.
It differs from plain nut paste, which is nothing but ground kernel, in that the sugar and fat phase is engineered around the nut so the product behaves predictably on a filling line. A typical formulation carries 15 to 40 per cent nut paste, drawn from peanut, almond, walnut, cashew, hazelnut or a blend, with icing sugar, glucose syrup, vegetable fat, milk or soya solids, salt, lecithin and often a small addition of nut flavouring to reinforce the aroma lost during processing.
The result is a fat continuous system carrying very little free water, so it stays microbiologically stable through low water activity and holds its shape inside a pastry during baking rather than boiling out or soaking into the crumb. The traded form is a smooth to lightly textured brown paste, firm at ambient temperature and pumpable when warmed to about 40 degrees Celsius. Refined grades are milled fine enough that no grain is felt, while textured grades retain chopped nut for visible identity in the finished product.
We source bulk Nuts Paste Sauce from top China manufacturers for our partners. The manufacturer is in Jiangsu. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Function
- Bakery ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Homogeneous paste, no free oil layer on delivery |
| Colour | Characteristic of nut and roast level, uniform |
| Flavour and odour | Roasted nut, sweet, free from rancid or musty note |
| Nut paste content | Declared per grade, 15.0 to 40.0% |
| Total fat | 26.0 to 40.0% |
| Moisture | Not more than 2.0% |
| Water activity | Not more than 0.50 |
| Particle size, D90 | Not more than 30 micrometres for refined grade |
| Peroxide value | Not more than 2.5 meq O2/kg fat |
| Viscosity at 40 degrees Celsius | 5000 to 15000 mPa.s, Brookfield |
| Aflatoxin B1 | Not more than 2 microgram/kg |
| Lead | Not more than 0.1 mg/kg |
| Total plate count | Not more than 1000 cfu/g |
| Yeast and mould | Not more than 50 cfu/g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades are defined by the nut used and by nut content. Single nut sauces are named for their kernel and declare a nut percentage on the finished product, while economy blends combine a cheaper base, usually peanut, with a smaller quantity of the named nut and lean on flavouring for character. Buyers should treat declared nut content as the primary purchase specification because appearance and aroma alone do not distinguish the grades.
Texture grades run from fully refined below 30 micrometres through to chunky, in which chopped kernel is folded into a refined base. Functional variants include bake stable filling, cold application spread, and a firmer moulding grade for confectionery centres. Palm free formulations, sugar reduced versions on maltitol, and versions without added flavouring or colour are produced where labelling requirements demand them.
Applications
- Injected and deposited filling for buns, breads, doughnuts and steamed buns, stable through baking because it carries almost no water
- Filling for moon cakes, nut pastries and Chinese festival baked goods
- Sandwiching cream for biscuits and wafers, compatible with the fat phase so the base does not soften
- Layer and swirl in cakes, rolls and Danish pastries applied before baking
- Centre in filled chocolates and one shot moulded confectionery
- Ripple and variegate in ice cream, where the low moisture avoids ice crystal growth at the interface
- Flavour base for nut milk drinks and blended beverages after dilution
- Spread and topping in food service packs for toast, pancakes and desserts
- Base for nut buttercream, mousse and ganache without adding water to the system
China Manufacturers of Nuts Paste Sauce
Top Nuts Paste Sauce manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
Nut paste sauce is a compound food rather than a food additive, so it carries no E number of its own, and its regulatory position is set by its ingredients. Lecithins, emulsifiers, antioxidants and any added colours are authorised in the European Union under Regulation 1333/2008 with assigned E numbers, and in the United States are used under generally recognised as safe status or under specific food additive regulations. Manufacture for the United States market falls under the preventive controls rules for human food.
Allergen management is the central compliance question, since the product is built on tree nuts or peanut and usually also contains milk or soya. All of these are declarable allergens in the United States, the European Union, China and Japan, and buyers routinely audit cross contact control between nut species on shared grinding and filling lines. Incoming kernels are controlled for aflatoxin, with the European Union setting maximum levels for aflatoxin B1 and total aflatoxins in groundnuts and tree nuts and the United States applying an action level for total aflatoxins in food. Codex general standards for contaminants and for food additives apply in international trade.
Manufacturing Process
Kernels are cleaned, sorted to remove shell and stone fragments, blanched where a light colour is wanted, then roasted to a controlled colour endpoint and ground into a fluid nut mass in a pre grinder followed by a colloid or bead mill. That mass is the flavour backbone of the sauce and is normally produced in the same plant so its roast level and freshness can be controlled.
Compounding follows in a jacketed mixer, where icing sugar, glucose syrup, additional vegetable fat, milk or soya solids, salt, lecithin and flavouring are blended into the warm nut mass. The blend is refined in a ball mill or on a roll mill to the specified particle size, then held under agitation while viscosity is adjusted with fat and lecithin. Chopped nut is folded in at this stage for textured grades. The sauce is deaerated under vacuum to slow oxidation, filled warm into pails or drums, sealed and cooled under controlled conditions so the fat crystallises evenly and no oil layer forms on storage. Release testing covers nut content, particle size, moisture, peroxide value and viscosity.
