Food powder with improved stability and method for making the same
AssigneeSociete des Produits Nestle S.A.
InventorsLinda BRÜTSCH, Vincent Daniel Maurice MEUNIER, Reinhard BEHRINGER
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Abstract
The invention relates to a method for making a food powder with improved stability, in particular decreased hygro-capacity and increased hygro-stability. The method comprises the provision of a liquid food composition, the drying of the liquid food composition and the addition of crystalline mono- and/or di-saccharides to the food powder. In particular, at most 30% of the mono- and/or di-saccharides of the food powder are amorphous and the remainder of mono- and/or di-saccharides of the food powder are crystalline.
Claims20
A method of making a food powder, the said method comprising:
- a. Providing a liquid food composition, wherein the liquid food composition comprises at most 20 wt % of mono- and/or di-saccharides by dry weight of the liquid food composition and further comprises at least one component different from mono- and/or di-saccharides,
- b. drying the liquid food composition to obtain a first food powder,
- c. adding crystalline mono- and/or di-saccharides to the first food powder to form a second food powder, wherein at most 30% of the mono- and/or di-saccharides of the second food powder are amorphous and the remainder of the mono- and/or di-saccharides of the second food powder are crystalline.
A food powder which comprises at least one component different from mono- and disaccharides and which further comprises mono- and/or di-saccharides, wherein at most 25 wt % of the mono- and/or di-saccharides of the food powder are amorphous and the remainder of the mono- and/or di-saccharides of the food powder are crystalline.
Dependencies are inferred from the claim text.