Process for the production of a bouillon powder, a bouillon powder and its use

A method for preparing a food product by making use of a bouillon powder, the method comprising:

• (i) forming a mixture comprising:
• a lipid composition comprising a lipid comprising a solid fat content at 20° C.;
• a fiber having a rate of hydration between 15 to 500 cP/min;
• and
• water;
• (ii) drying the mixture to obtain a lipid-fiber powder comprising:
• 40 to 78 wt % (dry weight percent of the mixture) of said lipid composition, comprising:
• below 12 wt % of the lipid with a solid fat content at 20° C.,
• 22 to 60 wt % (dry weight percent of the mixture) of said fiber, and
• a water activity below 0.50;
• (iii) mixing by weight of the bouillon powder:
• 30 to 80 wt % of a crystalline ingredient,
• 2 to 35 wt % of an amorphous ingredient,
• 0.5 to 20 wt % of a flavouring, and
• 4 to 30 wt % of the lipid-fiber powder,
• to obtain the bouillon powder;
• (iv) using the bouillon powder to prepare the food product.