Process for the production of a bouillon powder, a bouillon powder and its use
AssigneeSociete des Produits Nestle S.A.
InventorsSanyasi Gaddipati, Jimmy Perdana, Youngbin Kim, Annabel Bozon, Volker Schroeder
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Abstract
The invention relates to a manufacturing process for the production of a bouillon powder. In particularly the invention relates to a process for the production of a bouillon powder comprising a lipid-fiber powder. The invention also relates to the product obtained and the use thereof for preparing a food product.
Claims13
A process for the production of a bouillon powder comprising the steps of:
- forming a mixture comprising 40 to 78 wt % (dry weight percent of the mixture) of a lipid composition having a solid fat content (SFC) at 20° C. below 12 wt %, and 22 to 60 wt % (dry weight percent of the mixture) of a fiber having a rate of hydration between 15 to 500 cP/min, and water, wherein the water is present at a weight ratio of fiber to water between 1:2.5 and 1:30;
- drying the mixture to obtain a lipid-fiber powder;
- and
- mixing 30 to 80 wt % crystalline ingredients (by weight of the bouillon powder), 2 to 35 wt % amorphous ingredients (by weight of the bouillon powder), 0.5 to 20 wt % flavourings (by weight of the bouillon powder), and 4 to 30 wt % of the lipid-fiber powder (by weight of the bouillon powder) in order to obtain the bouillon powder.
A method for preparing a food product comprising forming a mixture comprising 40 to 78 wt % (dry weight percent of the mixture) of a lipid composition having a solid fat content (SFC) at 20° C. below 12 wt %, and 22 to 60 wt % (dry weight percent of the mixture) of a fiber having a rate of hydration between 15 to 500 cP/min, and water, wherein the water is present at a weight ratio of fiber to water between 1:2.5 and 1:30;
- drying the mixture to obtain a lipid-fiber powder;
- mixing 30 to 80 wt % crystalline ingredients (by weight of the bouillon powder), 2 to 35 wt % amorphous ingredients (by weight of the bouillon powder), 0.5 to 20 wt % flavourings (by weight of the bouillon powder), and 4 to 30 wt % of the lipid-fiber powder (by weight of the bouillon powder) in order to obtain the bouillon powder;
- and adding the resultant bouillon powder to other ingredients to obtain a food product.
Dependencies are inferred from the claim text.