Process for the production of a food base instantaneously dispersible in water

A process for the production of a food base instantaneously dispersible in water which comprises:

• (a) mixing a flour material and a hot molten fat in a ratio of from 55:45 to 80:20 by weight;
• (b) cooling the mixture at a controlled cooling rate of from 1.degree. to 800.degree. C./minute in order to obtain crystal modification in the fat so that the liquid fat content in the fat at approximately 25.degree.-35.degree. C. is less than 50%;
• (c) stabilizing the cooled mixture by storing the same at a temperature of from 2.5.degree. to 20.degree. C. for 5 minutes to 6 days;
• whereby the food base obtained, after dispersion in water, has a lump count of less than 2% by weight based on the total weight of the food base and a viscosity in the range of from 20 mPa to 35 mPa, based on 12 grams of the food base dispersed in 150 ml of water.

A process for the production of a food base instantaneously dispersible in water which comprises:

• (a) mixing a flour material and a hot molten fat having a clear melting point of from 35.degree. to 50.degree. C. in a ratio of from 55:45 to 80:20 by weight, wherein said mixture has a temperature of between about 38.degree. and 70.degree. C.;
• (b) cooling the mixture to a temperature of from 5.degree. to 10.degree. C. at a controlled cooling rate of from 1.degree. to 800.degree. C./minute in order to obtain crystal modification in the fat so that the liquid fat content in the fat at approximately 25.degree.-35.degree. is less than 50%;
• (c) stabilizing the cooled mixture by storing the same at a temperature of from 2.5.degree. to 20.degree. C. for 5 minutes to 6 days;
• whereby the food base obtained, after dispersion in water, has a lump count of less than 2% by weight based on the total weight of the food base and a viscosity in the range of from 20 mPa to 35 mPa, based on 12 grams of the food base dispersed in 150 ml of water.