Additive for preparing of food and method for producing the same

FIELD: food-processing industry, in particular, production of flavor additives for preparing of foods.

SUBSTANCE: additive contains fat-based enclosure, with fat being solid at room temperature, and flowing or pasty flavor additive filler. Enclosure has fat content of 40-100% and includes up to 60% of polysaccharides and/or proteins, and/or fibers and/or salts. Filler/enclosure ratio in ready product is within the range of from 70/30 to 10/90. Method involves the following steps: heating enclosure material to thereby obtain product to be pumped out, with viscosity of said product being greater than or equal to viscosity of filler; providing joint extrusion of filler and enclosure material into mold in order to encapsulate filler within enclosure material. Method allows food additive to be produced, which is solid substance at room temperature and which is quickly melted upon contacting with hot food or hot surface.

EFFECT: simplified method and improved quality of flavor additive and food prepared with the use of said flavor additive.

10 cl, 3 ex

 

The technical field

The present invention relates to a flavoring additive for cooking, which may melt or dissolve and meant to be used for keeping cooked food and/or preparing meals. The present invention also relates to a method for obtaining such additives for cooking.

The level of technology

Currently available tools for cooking during curing and/or flavoring additives are, on the one hand, in the form of liquids or free flowing products. However, for this type of product there is the issue of dosage. Moreover, these products are in powder form, which is added directly to the plate or dish. However, this type of product is very hygroscopic, and it requires appropriate package, and open the product difficult to dispense or store. Dissolution and distribution of these powdered products are not always easy to implement and leads to the formation of lumps. The finished portion of the additive for cooking exist in the form of tablets, which are made by pressing powder/dehydrated components. They must be dissolved in the liquid, and this stage of dissolution is sometimes long and difficult. Some of these pill is to, available, intended for dissolution in rice, pasta and/or water for cooking vegetables. After cooking products decanted and almost all flavors dissolved in the cooking water, is lost. Some supplements for cooking type of tablets can also be used for cooking in the pan. However, these pills have bad melting and need to grind. Despite this, the dispersion seasonings far from optimal, and there are often residual pieces or lumps, which are particularly unpleasant when consumed. Moreover, these pills are made from dehydrated components, and it is known that the operation of concentration/dehydration adversely affect the organoleptic properties of the products obtained, more specifically from the point of view of taste. Of course, the parameters of intensity, richness and intensity of the taste of dehydrated/concentrated product is far from matching the original product or a fluid product, which is less concentrated.

To overcome some of these problems, you can use flavoring oils, but they have a limited shelf life and must be stored in the refrigerator. Moreover, this type is very oily product is a useful carrier of taste only for LPS is a multidisciplinary, flavouring substances.

There are various forms of products such as flavoring capsules; they generally consist of external coatings on the basis of gelatin or alginate, or other gel-like polymers that require prolonged heating in the aquatic environment, to ensure dissolution and/or disruption of this membrane with the release of the content.

In the methods of production of such capsules are used for the coagulation properties of these polymers and surface tension forces. Thus, these capsules are obtained in the result of the formation of beads or droplets in the solution of the gel (in the case of alginate) or by cooling the solution (in the case of gelatin). However, this principle has limitations, and limits the size of the resulting beads. In other cases, the formed blank capsules (in the first case) by molding two halves, their connections and filling of the formed capsules.

In the patent JP 10075720 described food product comprising a fat phase and the starch phase. The fatty phase contains dispersed capsules consisting of water-soluble shell, which contains the flavoring component. When this product is dispersed and heated in a boiling water phase, a water-soluble shell is dissolved and released flavoring component. This product is designed to produce gravy made from flour by adding boiling water.

In the hypoxia patents described capsules, containing a flavoring composition in powder, paste, liquid water, liquid oil or emulsion forms. In all these cases, the encapsulating material is a gelatin, alginate, derivatives thereof, or any other water-soluble gel or coheley polymer (see JP 10014554, JP 09313154, DE 29713074, JP 09163963, WO 95/05751, EP 525731, JP 02079941.

In addition, in JP 08010313 describes the product type of capsules containing a liquid filler. This capsule has the shape of a multilayer (layer 3) drops, in which the core is separated from the lipophilic shell layer.

In JP 01232963 described multi-layered soft capsule obtained by forming the layup. The capsule material is chosen so that it had a high resistance to high temperature, to the action of acids, bases and water. This product is intended for long-term preservation of the contents from the action of external agents.

Disclosure of inventions

The aim of the present invention is to provide additives for cooking, which is a solid at room temperature and which quickly melts when in contact with hot food or hot surface of the pan.

With this purpose additive for cooking according to the invention consists of a shell-based fat that is solid on when the first temperature, and fluid or pasty taste filler.

Thus, the product has good mechanical strength when manipulating at room temperature and quickly melts when in contact with hot food or cooking utensils, which is heated; this ensures rapid dissolution and dispersion of the filler. In addition, especially in the case of keeping cooked pasta, rice or vegetables, fatty coating quickly melts, releasing fluid filler, which is rapidly distributed in meat or vegetable dish. Weight fraction of shell in the product can be chosen in such a way as to give the product a sufficient mechanical strength to allow for easy selection of forms and manipulation. For example, the weight of the shell may be in the range from 30 to 90% of the final product. In the same way fat can have a melting point between 30 and 60°C.

In the case of use of the product according to the invention when cooking its properties provide the possibility of continuous and uniform distribution of fat and flavor components in the pan, excluding the presence of lumps and coarse residues. In addition, liquid filler makes possible the provision of new and different tastes much better quality compared to tablets. Profile of taste richer and luccaslucian between the highest and the residual shades. Thus, depending on the carrier of flavoring components (water, or fat, or water-fat) it is possible to provide a varying range of taste, hydrophilic or hydrophobic nature. In any case, the profile of the taste will be much better quality, mainly due to the conservation of these higher tastes, because the filler is not exposed to dehydration.

Thus, the shell of the product according to the invention should have the following properties: mechanical strength for manipulation at room temperature and the rapid melting in the hot food or by contact with the hot pan. Thus, the specific formulation of this shell provides a solution to these problems through the use of fats and additives filler. The amount of fat contained in the shell, may have the order of from about 40 to 100%. Additive filler, approximately 60% of the weight of the shell, may be the nature of the polysaccharides and/or proteins, and/or fibers and/or salts. These may include, for example, natural starch, chemically and/or physically modified starch, maltodextrin, glucose syrup or a mixture thereof. For example, polysaccharides added to fat, which is the shell can be replaced completely or partially protein derived whey protein and/or type KAZ is hinata. For example, dietary fiber type wheat fiber, methylcellulose or cellulose type, can also be part of these additives filler for the shell material. These supplements provide the opportunity to increase the viscosity of the membrane material. This is advantageous when the proportion of the weight of the shell relative to the filler in the final product is small.

Preferably the fat can be gidrirovanny or fractionated vegetable oil, such as, for example, gidrirovannoe palm oil. Animal fat can be used only after the hydrogenation. A fatty substance or a mixture of fatty substances, which are used to produce membranes of the present invention, preferably, may have a melting temperature between approximately 40 and 55°C. the Viscosity of the mixture of the materials of the shell can have a value from about 4 to 18 PA·with, at the speed of 10-1and a temperature of 40°C.

In addition, the shell of the product according to the invention may contain plant extracts, particles, spices such as curry, pepper, paprika, colorants, flavorings and/or visual components, such as flakes, parsley, garlic, Basil, onion, and/or vitamins, such as Riboflavin. Moreover, the shell of the product according to the invention may be partially or completely covered, the example flakes dehydrated vegetables or semolina.

The curve of solid fat content (STZH) fatty substances determines the amount of fat that is present in the solid state fatty substance depending on temperature, in a given temperature interval, usually from about 0 to 60°for substances of dietary fat intake. In this case, use the fat should have a high solids content near room temperature. Moreover, the curve STZH should rapidly decrease above about 40°With, in order to ensure rapid melting during contact of the product with the consumption of hot food. Thus, this curve STZH preferably has the form of a biphasic curve, with a small tilt angle between 0°C and room temperature (about 20-30°) and a very steep slope above approximately 35-45°C.

Thus, these properties provide a rapid melting of the shell when this product is added to the hot rice, pasta or vegetable dish immediately before use, while at the same time good mechanical strength at room temperature.

According to the invention the weight of the product may be approximately 10-15 g, which provides the condiment servings cooked food approximately 200-300, the Number of unit packages of the product according to the invention, to be added may be adjusted in accordance with the number of season food.

This property rapid melting of the shell of the product according to the invention also allows the use of this product as an additive for cooking and heating ready meals and dishes. For example, you can add the product according to the invention the hot pan. The shell is melted immediately, fluid or pasty filler stands out and is spreading rapidly or melts in the pan. Consequently, it is possible to add, for example, meat, fish, vegetables and/or rice, in order to carry out the cooking, for example, with the addition of liquid or without it. Similarly, you can add the product according to the invention for a few minutes before you finish cooking, for example, vegetables, meat, fish, rice, ready meals and sauces.

In addition, the shell of the product according to the invention may also contain processed cheese, for example, for use when cooking in the oven or on the grill.

The weight ratio of the filler/sheath in the final product can vary within very wide limits, from about 70/30 to 10/90, preferably 50/50. The value of this ratio depends on the size, shape of the product (for example, a sphere, a box, a portion of the cylinder, rod, "the heart is co", cone, truncated cone, or any other form of compression), and the viscosity of the filler. The shell thickness will depend on the viscosity values of the filler and the material constituting the shell, from the shape, size and the weight ratio of the filler/sheath product according to the invention. Typically, the coating may have a thickness of, for example, in the range of from 1.5 to 4.0 mm for spherical product weight 10-15, the thinner the shell, the faster it melts and faster dispersion of the filler.

The filler in the product according to the invention are flowable or pasty product flavor additives, the viscosity of which may correspond to the interval between the liquid honey and soft paste. It is advantageous to use a loose powder product for all reasons, definitely above: rapid dispersion, richer flavour profile of the best quality. However, the filler may be a paste-like product capable of pumping. The filler product according to the invention can be based on water, oil or emulsion. For example, the filler may be concentrated meat or vegetable broth, type chicken broth or beef broth. The filler can be obtained in accordance with the method of obtaining the reaction flavours. the usual such flavoring is obtained by heating the mixture, containing protein or amino, with reducing sugars. Depending on the applied treatment conditions temperature-duration" get a different flavor profiles.

You can add more or less concentrated broth or you can replace the fat drug, for example, olive oil, butter, sunflower oil, palm oil, which hydronauts to a greater or lesser extent. This fat drug, and the broth can be added and/or improved by adding flavorings, spices and sauces, such as Basil, parsley, garlic, onion, curry, ginger, cumin, small herbs, chili, coriander, particles of vegetable or animal food, or cheese.

In the case of use of the product according to the invention in cooked food vegetable and/or meat type, which have the form "sauté or sauce, the filler may contain one or more thickening components of natural and/or modified starch, guar flour, alginate and maltodextrin, separately or, for example, in the form of a mixture. Thus, during the melting of the shell, the filler can act not only as a sauce, but also as a binder, with the possible addition of liquids, such as wine, water, vinegar, cream or milk.

the Product according to the invention can be dissolved in the hot liquid for recovering moisture in the form of hot drink broth or soup. The product according to the invention has the advantage that it is easily dosed, dissolves instantly without the formation of lumps with minimum effort in the hot liquid, and has good organoleptic properties.

Similarly, the product according to the invention can be melted/dissolved at the bottom of the pan after cooking the vegetables and/or meat, or in greater or less quantity of hot or cold fluid, for example, to get a glaze or sauce.

The safety of the product at room temperature can be achieved due to the salt content in the filler, which may be approximately from 10 to 40% and preferably from 20 to 30%. Salt present in the filler, may not be combined with other agents that reduce the activity of water (moisturizing agents), such as polysaccharides, glucose syrups, which give a contribution to the reduction of the water activity (AW) in the product, preferably AB is in the range from about 0.2 to 0.8. If AB in the filler has a value above 0.8, the possible consideration of the use of chemical preservatives, such as sulfites, in order to improve the preservation of the product.

In addition, the present invention is the provision of a method of obtaining such additives for th the manufacture of food.

For this purpose the method of obtaining the product according to the invention consists in the co-extrusion membrane and fluid or pasty filling material into the mold to encapsulate the filler within the shell material.

In a preferred embodiment of the present invention the possible actions are:

- heating of the sheath material, in order to obtain a fluid product, the viscosity of which is greater than or equal to the viscosity of the filler, and

- implementation of co-extrusion of the filling and the shell material into the mold to encapsulate the filler within the shell material.

The solid product formed through co-extrusion in a matrix, can be quickly refrigerated or left at room temperature (approximately 18-24° (C)until the shell will not harden.

The filler can be obtained directly in the mixer by adding powders and liquids. When dispensing the mixture temperature can be maintained between approximately 10 and 40°depending on the viscosity of the mixture pasty fluid. Thus, the filler can be heated, in order to ensure its ability to pumping.

At the same time it turns out the jacket material product according to the image the structure. So, the fat can be mixed at approximately 50-60°With, for example, in temperature-controlled tape mixer. Polysaccharides and/or proteins, and/or fibers can be added optionally, the mixture can be cooled to a temperature of approximately 25-40°With, in order to obtain a product that can be pumped, to mould and to deform in a cold state.

These two mixtures, fluid or pasty filler, on the one hand, and the sheath material, on the other hand, can be subjected to co-extrusion in the form, in order to encapsulate the filler in the sheath material. The filler can be ekstradiroval through the Central nozzle co-extrusion, and fat mixture for the shell through the peripheral nozzle. You can then close the hole injection in the form of, for example, sapaw his film. Then all the contents can be left as such to cool to room temperature (approximately 18-24° (C) or subjected to rapid cooling, so that the sheath material quickly hardened. This cooling can be accomplished by passing a molded product, for example, through the tunnel cooler at a temperature of approximately from 2 to 10°or by using any other device capable of rapid crystallization of the fat and hardening the shell.

Conveniently, the mod is but to enter the stage of possible removal of bubbles by application of vibration between the stage of co-extrusion-molding and optional stage sealing.

Used forms can be, for example, metal or plastic. In the case of the use of metal forms of re-use of the product can be extracted from the mold after the cooling phase and packaging, for example, in the case, blister packing or box or any other packaging that can protect the product. Blister packaging is a packaging consisting of one or more plastic membranes (vesicles), optional soldered, glued to a cardboard substrate or a plastic substrate. This package is designed for the presentation and protection of goods of small size. Forms that are not reusable, can serve as primary packaging, the product provides a sealed blister packing type. Then, the blister pack may be placed in a box, in order to improve the protection of the product, it is also possible to write the information about the product. In this embodiment, the user can open the blister packaging at the point of use of the product according to the invention.

The matrix used for molding product according to the invention can take the form of any type, for example: a sphere, a cube, a cuboid, cone, rod, "heart", the various figures of animals and people. The size and proportion of the product according to the invention is Udut depend on the required sharpness of taste and/or binding effect. For example, the volume of the product according to the invention may be in the range of from about 8 to 25 cm3. Theoretically there is no restriction on the size of the product according to the invention. The products according to the invention can be stored at room temperature in a period of time up to 12 or even 18 months.

The following examples provide an opportunity to illustrate some product options and different ways of carrying out the invention to apply the product according to the invention.

Example 1. Chicken broth

Getting the shell material. Prepare the material constituting the shell, which has the following composition, g:

Partially gidrirovannoe/fractionated palm oil, kg1,5
Chopped parsley (flakes)2
Vitamin B20,5
Paprika powder1,7
Maltodextrin560

To prepare this material is heated fat to 55-60°and enter into a ribbon mixer with jacket. Then add the other ingredients and the mixture is stirred.

The mixture is then cooled in the mixer using the shirt, in which the set temperature is 30°C. At the end of this stage, the mixture can easily PE cachepots and to deform in a cold state and has a relatively viscous texture. Then its temperature is reduced to 30°S, and then the mixture is transferred into a buffer tank where it is stored at the same temperature.

Getting filler. The filler contains reaction flavoring obtained as follows. In the reactor mixing the following components and heat the mixture at 98°C for 90 minutes, d:

Sol750
Water, kg1250
Granulated sugar315
Maltodextrin316
Powdered chicken72
Powdery yeast extract72
Inosinate, sodium21
Flavoring fried onions16
L-cysteine12
Turmeric16
Rosemary3,15
Diammonium phosphate7
Pepper3
Chicken flavoring3,5
Starch from tapioca87
Alginate Keltrol5,5

After completion of the reaction the mixture is cooled to room temperature. Getting this mixture can be about what westline in advance. This mixture can be dosed at room temperature. It is transferred into the buffer capacity, which is not heated.

The mixture is transferred into the appropriate bins measuring device Awema UDM 202/96 (firm Awema AG, Zurich) using a temperature-controlled pumps. In these bunkers supported such a temperature that the viscosity remained constant, that is, 30°for the shell material and 25°With for filler.

These compounds are directly metered and injected by co-extrusion through a double dosing nozzle (inner diameter of 7.6 mm nozzle and the outer nozzle 9 mm) in the mold, containing from 20 to 120 cells made of polyethylene terephthalate (PET), which have the shape of a parallelepiped. Pistons, metering products, distribute the filler and the sheath material in a ratio of 50/50. The total mass of the submitted product is about 12, Then the mold sealed film when it is heated.

After that, the mold is cut so that the sheet was from 4 to 10 blisters (film packages). The product is then cooled in a tunnel cooler at a temperature in 5°With, for approximately 10 minutes, to ensure rapid solidification of the membrane material. Then the sheets containing from 4 to 10 blisters, Packed in cardboard boxes.

Application. Thus obtained add is for cooking can be used for reconstitution of chicken broth. Boiling water (200 g) is added to the thus obtained to the cube of the product according to the invention. Shell quickly melted, and is flowable filler, which quickly dissolved in hot water. Thus, to easily and quickly get chicken broth, which has the taste of freshly prepared broth.

Example 2. Seasoning "El pest" for pasta

The method of obtaining this product according to the invention is identical to the method described in example 1, except that refers to the components, the mixture corresponding to the filler, and the ratio of sheath/filler in the final product, which in this case is 42/58.

To obtain material of the shell uses the following components:

Partially gidrirovannoe/fractionated palm oil750
Partially gidrirovannoe palm oil740
Maltodextrin520
Powder spinach52
Flakes of parsley21

Components for filler g:

Powder cheese233
Sol990
Parsley90
Basil58
Garlic powder116
Powder cheese233
Flavoring cheese88
Powder onion58
Powder spinach58
Flavoring from the Basilica26
Butter620
Olive oil585

Mixture corresponding to the filler, get the tape in the mixer, and the fat is injected at a temperature of about 55°and other components are injected at room temperature. Then gomogenizirovannogo the mixture is cooled to a temperature of about 30°C.

In this case, the product is subjected to co-extrusion in the same manner as described in example 1, blisters, having the form of cylindrical sections.

Application. Thus obtained additive for cooking you can use to paste as a condiment and flavoring. Pasta type "tagliatelle" cook in boiling unsalted water as usual. After the pasta cooking water is drained, and the paste is placed on a platter or plate. To hot pasta, add additive for cooking according to the invention in quantities of 1 package (about 12 g) in 220 g of paste. When the contact g is race pasta shell material, and the fat filler is melted inside the dishes. Simple mixing can be easily and quickly distribute the seasoning inside the cooked pasta.

Example 3. Cimiano lemon cubes for cooking fried foods

The method of obtaining the product according to the invention is identical to the method described in example 1, except that refers to the components. Here the product is subjected to co-extrusion into blisters, which has the shape of parallelepipeds.

Components for filler g:

Sol495
Flavoring of fried onions75
Powder thymeof 17.5
Lemon-limeof 17.5
Paprika powder7,5
Powder Bay leaf5
Pepper2,5
Butter, kg1,9

Components for shell, g:

Partially gidrirovannoe/fractionated palm oil937
Partially gidrirovannoe palm oil
(melting point 45-46°)937
Corn starch600
Powder Carrie12,5
Sweet paprika12,5

Thus obtained additive for cooking (about 12 g) was placed on a hot pan. Shell quickly melted, and thus stands out fat filler seasoning, which, in turn, is melted. Add approximately 150 grams thinly sliced chicken and thus fry this mixture until the meat is ready.

1. Additive for cooking, containing membrane-based fat that is solid at room temperature, and fluid or pasty filler flavorings, wherein the shell has a fat content between 40 and 100%, preferably between 60 and 80%, and includes up to 60% polysaccharides and/or proteins, and/or fibers and/or salt, and the ratio of filler/shell in the finished product is in the range from 70/30 to 10/90.

2. Additive for cooking according to claim 1, wherein the sheath has a melting point between 30 and 60°C.

3. Additive for cooking according to any one of claims 1 and 2, characterized in that the filler is a filler in water and/or fat base.

4. Additive for cooking according to any one of claims 1 and 2, characterized in that the filler contains frequent the hospitals food and/or thickening agents.

5. Additive for cooking according to any one of claims 1 and 2, characterized in that the particles of food are included in the filler and/or cover the shell.

6. Additive for cooking according to any one of claims 1 and 2, characterized in that the filler contains salt in an amount of from 10 to 40% by weight of the filler.

7. Additive for cooking according to claim 3, characterized in that the activity of water in the filler has a value between 0.2 and 0.8.

8. The method of obtaining supplements for cooking, as claimed in claim 1, which includes the following stages:

heating of the material of the shell to receive the pumped product whose viscosity is greater than or equal to the viscosity of the filler, and

the joint extrusion of the filling and the shell material into the mold to encapsulate the filler within the shell material.

9. The method according to claim 8, characterized in that the heated material of the filler.

10. The method according to claim 8 or 9, characterized in that the molded product is subjected to accelerated cooling.



 

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100 cl, 23 dwg, 5 ex

FIELD: food-processing industry.

SUBSTANCE: granulated food product has average diameter of particles of from 600 micron to 1,200 micron. Particles constituting less than 3% of volume of product have diameter less than 200 micron. Granulated food product comprises 2-10 wt% of fat with high melting temperature, 2-8 wt% of binding agent, and up to 92 wt% of filler.

EFFECT: improved soaking of granulated food product with water and enhanced dispersion thereof in hot water.

12 cl, 3 tbl, 2 ex

FIELD: confectionary industry.

SUBSTANCE: proposed machine has periodical feed conveyor made in form of rotary table with sockets. Dies are placed in sockets for displacement along fluoroplastic coating of fixed support table. Forming mechanism and ready product knockout mechanism are made in form of movable plate interacting with air cylinders. Spring-loaded turnable punches and spring-loaded catchers for orientation of dies are secured on movable plate. Machine is provided with device for breaking halve briquettes and delivering loose mass to rotary table. Said breaking device is made in form of rectangular section hopper under discharge port of which knife with blades is installed to provided breaking and delivering of mass into zone of pressing.

EFFECT: increased capacity of machine.

4 dwg

FIELD: food-processing industry, in particular, production of fast cook food products used in individual and public catering.

SUBSTANCE: fast cook food product is prepared from raw material of animal or plant origin of any sort or from mixture thereof by grinding; introducing flavor additive and complex structuring additive; forming; thermal processing and drying without sublimation process for obtaining of product with fine-dispersion, moisture-absorbing, porous and moisture conducting structure. Said product is further flooded for bringing it to ready state. After flooding, ready product has following structural-mechanical properties: P=(5.0-600)·104; A=(50-900); Q=(100-2,000), where P is shear strain, Pa, A is cutting strain, J/m2, Q is maximal shear strain, Pa. This product does not require vacuum package or package filled with inert gas and also does not need employment of refrigerating chambers.

EFFECT: prolonged shelf life of at least one year and provision for keeping of initial quality.

3 ex

The invention relates to food industry, in particular the production of extruded protein product

The invention relates to a method of granulating liquid material by sputtering at a working volume of counter-axisymmetric vortex entraining the flow of coolant, cooling and crystallization to remove the fine fraction and its subsequent return to slipping peripheral annular layer in the flowing layer of material for consolidation of granules and output commodity fraction of the working volume
The invention relates to intermediates for the preparation of liquid culinary basics

The invention relates to an improved process for the preparation of agglomerates and molded products containing isomaltulose and/or gidrirovannoe isomaltulose
Food fast food // 2221438
The invention relates to the food industry and can be used in the field of private and public power in the production of food of fast preparation of food semi-finished products for manufacturing using raw materials of animal or vegetable origin, or a mixture thereof

The invention relates to food industry, in particular to the culinary semi-finished products in the form of a bar

FIELD: food-processing industry.

SUBSTANCE: granulated food product has average diameter of particles of from 600 micron to 1,200 micron. Particles constituting less than 3% of volume of product have diameter less than 200 micron. Granulated food product comprises 2-10 wt% of fat with high melting temperature, 2-8 wt% of binding agent, and up to 92 wt% of filler.

EFFECT: improved soaking of granulated food product with water and enhanced dispersion thereof in hot water.

12 cl, 3 tbl, 2 ex

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