AU2002354695A1 - Hard bouillon tablet - Google Patents
Hard bouillon tabletInfo
- Publication number
- AU2002354695A1 AU2002354695A1 AU2002354695A AU2002354695A AU2002354695A1 AU 2002354695 A1 AU2002354695 A1 AU 2002354695A1 AU 2002354695 A AU2002354695 A AU 2002354695A AU 2002354695 A AU2002354695 A AU 2002354695A AU 2002354695 A1 AU2002354695 A1 AU 2002354695A1
- Authority
- AU
- Australia
- Prior art keywords
- oil
- tablet
- fatty acids
- fat
- hard bouillon
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000003921 oil Substances 0.000 claims description 49
- 235000019198 oils Nutrition 0.000 claims description 49
- 239000003925 fat Substances 0.000 claims description 40
- 239000000945 filler Substances 0.000 claims description 21
- 239000004615 ingredient Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 235000013311 vegetables Nutrition 0.000 claims description 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- 235000021281 monounsaturated fatty acids Nutrition 0.000 claims description 10
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims description 10
- 235000019486 Sunflower oil Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000000419 plant extract Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000002600 sunflower oil Substances 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 7
- 235000020982 trans-saturated fatty acids Nutrition 0.000 claims description 7
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 claims description 7
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 6
- 229920003266 Leaf® Polymers 0.000 claims description 6
- 229930195712 glutamate Natural products 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 4
- 239000000828 canola oil Substances 0.000 claims description 3
- 235000019519 canola oil Nutrition 0.000 claims description 3
- 239000000470 constituent Substances 0.000 claims description 3
- 239000010419 fine particle Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 2
- 230000009477 glass transition Effects 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 description 31
- 239000002245 particle Substances 0.000 description 18
- 238000001033 granulometry Methods 0.000 description 9
- 235000013861 fat-free Nutrition 0.000 description 5
- 238000007711 solidification Methods 0.000 description 5
- 230000008023 solidification Effects 0.000 description 5
- 238000009826 distribution Methods 0.000 description 4
- 235000008216 herbs Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 240000000385 Brassica napus var. napus Species 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000014375 Curcuma Nutrition 0.000 description 1
- 244000164480 Curcuma aromatica Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000013628 Lantana involucrata Nutrition 0.000 description 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
- 240000007673 Origanum vulgare Species 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000019869 fractionated palm oil Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000003921 particle size analysis Methods 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
Description
Hard bouillon tablet
The present invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet.
A conventional way of manufacturing hard bouillon tablets comprises mixing powdered bouillon components with fat and no or only little amounts of oil, and pressing the mix into tablet form.
Nowadays there is a nutritional trend to avoid or at least reduce consumption of fats rich in trans fatty acids and saturated fatty acids and to preferably consume healthy oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids such as sunflower, safflower, canola and/or olive oil, for example.
A first object of the present invention is to provide a hard bouillon tablet which only or mainly contains oil, especially a healthy oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids, and no or only little amounts of fat beside non fat conventional bouillon ingredients .
A second object of the present invention is to provide a hard bouillon tablet which has no or only little fat solidification after rehydratation with hot water when the rehydrated product is getting cold.
A third object of the present invention is to provide a hard bouillon tablet which has an improved cold water solubility.
A fourth object of the present invention is to provide a hard bouillon tablet whith an improved, fresh appearance,
especially if it comprises garnishes such as dehydrated vegetables and/or herb leafs, for example.
A fifth object of the present invention is to provide a process for manufacturing such a bouillon tablet.
It has now been found that the first four objects of the present invention can be met by a hard bouillon tablet which comprises, in total tablet weight %, from 1 to 20% of an oil and possibly fat, up to 80%, preferably from 4 to 80% of a milled filler, up to 95% of a non milled filler, from 4 to 35%, preferably from 4 to 20% of a stickening or sticking agent, and, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10%, and still even more preferably up to only 5% or even up to only 1% fat, as well as optionally spices, flavours, dehydrated vegetables, herb leafs and/or plant extracts.
The fifth object of the present invention can be met by a process for the production of a hard bouillon tablet, which consists of preparing a dry premix of powdered constituents comprising, in total tablet weight %, up to 80%, preferably from 4 to 80% of a milled filler and up to 95% of a non milled filler, atomising, in total tablet weight %, from 1 to 20% of an oil and possibly fat onto the dry premix while further mixing, optionally adding dehydrated vegetables and/or herb leafs, and tableting the final mixture thus obtained, wherein, in total tablet weight %, from 4 to 35%, preferably from 4 to 20% of a stickening or sticking agent and optionally spices, flavours, and/or plant extracts are added to the dry premix or to the mixture of dry premix and oil, and wherein, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more
preferably up to 20% or even up to 10%, and still even more preferably up to only 5% or even up to only 1% fat are added to the dry premix or to the oil .
Throughout the present description, the expression
"bouillon" is to be understood as meaning "bouillon and/or seasoning" .
The expression "hard bouillon tablet" means "tablet obtained by pressing a free flowing bouillon powder into a tablet form" .
The expression "oil" means "oil or mixture of oils which is liquid at room temperature and which more especially has a solid fat content (SFC) of less than 5% at 20°C".
The expression "milled filler" means "a powdered filler which has been milled to an especially fine granulometry or which has an especially fine granulometry" .
The expression "non milled filler" means "a powdered filler which has not been milled to an especially fine granulometry or which does not have an especially fine granulometry" .
Thus, it has surprisingly been found that it is possible to have only or mainly oil and no or only little fat entrapped in a hard bouillon tablet provided the tablet also comprises a milled filler and a stickening or sticking agent .
In this way, it is indeed possible to provide a hard bouillon tablet which only or mainly contains oil, especially a healthy oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids , and no or only
little fat beside non fat conventional bouillon ingredients .
Thus, the present invention also involves a method for improving the nutritional quality of a hard bouillon tablet by at least partially replacing in the hard bouillon tablet, fats which contain trans fatty acids and/or saturated fatty acids with oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids.
Moreover, the present invention further involves a method for reducing consumption of trans fatty acids and/or saturated fatty acids by administering a food product prepared from a hard bouillon tablet in which fats which contain trans fatty acids and/or saturated fatty acids are at least partially replaced with oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids .
Such a hard bouillon tablet indeed has no or only little fat solidification after rehydratation with hot water when the rehydrated product is getting cold, and indeed has an improved cold water solubility.
In addition, the present hard bouillon tablet surprisingly appears to have an improved, fresher and nicer appearance than that of a traditional hard bouillon tablet, due to what may be called a natural polish of its surfaces as compared with the rather rough or mat surfaces of a traditional hard bouillon tablet.
Thus, the present invention further involves a method of improving the appearance of a hard bouillon tablet by at least partially replacing fats in the tablet with oils.
In the present hard bouillon tablet, the oil may be any suitable food grade oil such as chicken fat, not fractionated palm oil or palm olein, but preferably a healthy oil such as sunflower oil, olive oil, mais oil and/or canola oil, for example.
The fat may be palm fat or palm stearin, for example.
The milled filler may be a milled crystalline ingredient such as salt (sodium chloride) , glutamate and/or sugar (sucrose), for example.
It may also be a fine powder of a porous ingredient such as maltodextrin, starch and/or cereal flour, which adsorbs the oil, for example.
A milled crystalline ingredient may have been milled to fine particles having a mean diameter of from 5 to 80 μm, for example .
The mean diameter is defined as a 50% limit (D50) in particle distribution whereby 50% by volume of the particles have a diameter below the 50% limit and 50% by volume of the particles have a diameter above the 50% limit.
Preferably, these fine particles also have a span of from 2.0 to 5.0.
The span is defined as the broadness or width in particle distribution between a 10% limit (D10) and a 90% limit (D90) divided by the mean particle diameter (D50) , whereby 10% by volume of the particles have a diameter below the 10% limit and 10% by volume of the particles have a diameter above the 90% limit.
The so called non milled filler may be a powdered crystalline ingredient such as salt, glutamate and/or sugar which has not been milled to an especially fine granulometry but which comprises particles the mean diameter of which is of from about 100 to about 600 μm, preferably from about 200 to about 600 μm and more preferably from about 300 to about 500 μm, for example.
The stickening or sticking agent may comprise ingredients the addition of which (combined with an adequate increase of the Aw value) may impart a glass transition temperature to the final mixture which may be relatively easily exceeded during tableting. Such ingredients may comprise meat extract, processed flavours and/or maltodextrin, for example.
In this case, the present hard bouillon tablet preferably comprises from 10 to 20% maltodextrin and 0.8 to 1.2% added water.
This maltodextrin may have a DE value of from 5 to 60, preferably of from 10 to 60, more preferably of from 20 to 50 and even more preferably of from 10 to 30, and the Aw value of this hard bouillon tablet preferably is of from 0.3 to 0.5.
As stated above, the present process for the production of a hard bouillon tablet consists of preparing a dry premix of powdered constituents comprising, in total tablet weight %, up to 80%, preferably from 4 to 80% of a milled filler and up to 95% of a non milled filler, atomising, in total tablet weight %, from 1 to 20% of an oil and possibly fat onto the dry premix while further mixing, optionally adding dehydrated vegetables and/or herb leafs, and tableting the final mixture thus obtained, wherein, in total tablet weight %, from 4 to 35%, preferably from 4 to 20% of a
stickening or sticking agent and optionally spices, flavours, and/or plant extracts are added to the dry premix or to the mixture of dry premix and oil, and wherein, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10%, and still even more preferably up to only 5% or even up to only 1% fat are added to the dry premix or to the oil .
Preparing the premix may be carried out by means of any suitable traditional powder mixer such as a horizontal mixer with plough-shaped heads arranged on its horizontal shaft or a ribbon mixer, for example.
The oil may be atomised onto the dry premix through any adequate nozzle such as a simple or a binary nozzle, for example. Further mixing preferably is combined with chopping in order to better agglomerate the oil with the milled filler.
The fat may be added either in solid form to the dry premix or in liquefied form to the oil, for example.
If maltodextrin is used as stickening or sticking agent, the added water may be incorporated by emulsification into the oil before atomisation, for example.
Tableting or pressing into a tablet form may be carried out under a pressure of from 10 to 1000 bar (1 to 100 MPa) , preferably from 10 to 150 bar (1 to 15 MPa), for example.
A further, special advantage of an embodiment of the present process in which no or only little amounts of fat and only or mainly oil is used is that, in contrast with a conventional process, it is not necessary to ripen the mass
which can immediately be tableted. The fat in conventional hard bouillon tablets namely has to be cooled and crystallised either before or after adding the rest of the ingredients .
Embodiments of the hard bouillon tablet and of the process for producing it according to the present invention are illustrated in the following Examples in which the percentages are by weight unless indicated to the contrary.
The Examples are preceded by a short description of the method used for analysing the particle size of the milled filler.
Method 1: Particle size analysis
The particle size of the milled filler was analysed by means of a laser diffraction particle sizer (MASTERSIZER S, Malvern Instruments Ltd., Malvern/GB), coupled with a fully automated, air pressure controlled dry powder feeder (GMP ultra) .
The result from the analysis was the relative distribution of volume of the particles in the range of size classes. Cumulative undersize curves and the following particle size distribution parameters were derived from these basic results :
D50: 50% limit = mean particle diameter (50% by volume of the particles had a diameter below D50 and 50% by volume of the particles had a diameter above D50)
D10: 10% limit (10% by volume of the particles had a diameter below D10)
D90: 90% limit (10% by volume of the particles had a diameter above D90)
Span: (D90-D10) /D50
Example 1
A hard, herb bouillon tablet was produced which had the following composition:
• 47 % milled salt
• 20 % milled monosodium glutamate
• 13 % maltodextrin with a DE value of 50
• 12 % olive oil • 6.5 % dehydrated powdered aromatics and spices
• 1.4 % water containing plant extract solution (70 % water)
• 0.1 % dried herbs (like thyme or oregano)
The granulometry of the milled salt was as follows:
D10: 8.79 μm
D50: 44.45 μm
D90: 142.54 μm Span : 3.0
The granulometry of the milled glutamate was as follows
D10 : 4.80 μm ■ D50: 27.27 μm D90: 101.69 μm Span: 3.55
The production process comprised the following steps
The plant extract solution was emulsified with the olive oil in a high pressure homogenisator .
The emulsion was atomised on a premix of the powdered ingredients in a ploughshare mixer with chopper.
The dried herbs were added in the end.
The mixture thus obtained was tableted under a pressure of 10-150 bar.
The hard bouillon tablet thus obtained contained only olive oil, which is a healthy oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids, and no fat beside the non fat ingredients.
This tablet had no fat solidification after rehydratation with hot water when it was then getting cold and it also was cold water soluble.
Furthermore this tablet had a fresh and nice appearance due to what may be called a natural polish of its surfaces.
Example 2
A hard, vegetable bouillon tablet was produced which had the following composition:
• 44 % milled jodid containing salt • 20 % milled monosodium glutamate
• 14 % maltodextrin with a DE value of 45
• 12 % sunflower oil
• 6.7 % powdered aromatics and spices (mainly vegetable flavours) • 2 % dried vegetables
• 1.3 % colouring water based solution of plant extracts (e.g. curcuma)
The respective granulometries of salt and glutamate were as shown in Example 1.
The production process comprised the following steps:
The solution of plant extract was emulsified with the sunflower oil in a high pressure homogeniser.
The emulsion was atomised on a premix of the powdered ingredients in a ploughshare mixer with chopper.
The dried vegetables were added in the end.
The mixture thus obtained was tableted under a pressure of 10-150 bar.
The hard, vegetable bouillon tablet thus obtained contained only sunflower oil, which is a healthy oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids, and no fat beside the non fat ingredients.
This tablet had no fat solidification after rehydratation with hot water when it was then getting cold and it also was cold water soluble.
Furthermore this tablet had a fresh and nice appearance due to what may be called a natural polish of its surfaces.
Example 3
A hard, beef-type bouillon tablet was produced which had the following composition:
43 % milled salt
18 % maltodextrin with a DE value of 30
15.8 % powdered aromatics and spices (e.g. meat flavour)
11 % sunflower oil
9 % monosodium glutamate
1.8 % sugar
1 % additional water
0.4 % dried herbs (parsley)
The respective granulometries of salt and glutamate were as shown in Example 1.
The production process comprised the following steps :
The 1% additional water was emulsified with the sunflower oil in a fast rotating stirrer.
The emulsion was atomised on a premix of the powdered ingredients in a ploughshare mixer with chopper.
The dried herbs were added in the end.
The hard, beef-type bouillon tablet thus obtained contained only sunflower oil, which is a healthy oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids, and no fat beside the non fat ingredients.
This tablet had no fat solidification after rehydratation with hot water when it was then getting cold and it also was cold water soluble.
Furthermore this tablet had a fresh and nice appearance due to what may be called a natural polish of its surfaces.
Claims (11)
1. A hard bouillon and/or seasoning tablet which comprises, in total tablet weight %, from 1 to 20% of an oil and possibly fat, up to 80%, preferably from 4 to 80% of a milled filler, up to 95% of a non milled filler, from 4 to 35%, preferably from 4 to 20% of a stickening or sticking agent, and, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10%, and still even more preferably up to only 5% or even up to only 1% fat, as well as optionally spices, flavours, dehydrated vegetables, herb leafs and/or plant extracts.
2. A hard bouillon and/or seasoning tablet according to claim 1, in which the oil is a healthy oil selected from a group comprising sunflower oil, olive oil, mais oil and/or canola oil.
3. A hard bouillon and/or seasoning tablet according to claim 1, in which the milled filler is a milled crystalline ingredient, especially a crystalline ingredient selected from a group comprising salt, glutamate and/or sugar.
4. A hard bouillon and/or seasoning tablet according to claim 3, in which the milled crystalline ingredient comprises fine particles having a mean diameter of from 5 to 80 μm and a span of from 2.0 to 5.0.
5. A hard bouillon and/or seasoning tablet according to claim 1, in which the stickening or sticking agent comprises an ingredient the addition of which (combined with an adequate increase of the Aw value) is capable of imparting a glass transition temperature to the final mixture which may be exceeded during tableting.
6. A hard bouillon and/or seasoning tablet according to claim 5, which comprises, as stickening or sticking agent, from 10 to 20% maltodextrin having a DE value of from 5 to 60, preferably of from 10 to 60, more preferably of from 20 to 50 and even more preferably of from 10 to 30, and from 0.8 to 1.2% added water.
7. A process for the production of a hard bouillon tablet, which consists of preparing a dry premix of powdered constituents comprising, in total tablet weight %, up to 80%, preferably from 4 to 80% of a milled filler and up to 95% of a non milled filler, atomising, in total tablet weight %, from 1 to 20% of an oil and possibly fat onto the dry premix while further mixing, optionally adding dehydrated vegetables and/or herb leafs, and tableting the final mixture thus obtained, wherein, in total tablet weight %, from 4 to 35%, preferably from 4 to 20% of a stickening or sticking agent and optionally spices, flavours, and/or plant extracts are added to the dry premix or to the mixture of dry premix and oil, and wherein, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10%, and still even more preferably up to only
5% or even up to only 1% fat are added to the dry premix or to the oil.
8. A process according to claim 7, wherein the premix comprises, as stickening or sticking agent, from 10 to 20% maltodextrin having a DE value of from 10 to 60, preferably from 20 to 50, and from 0.8 to 1.2% of water are added in form of an emulsion in the oil.
9. A method for improving the nutritional quality of a hard bouillon and/or seasoning tablet by at least partially replacing in the tablet, fats which contain trans fatty acids and/or saturated fatty acids with oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids.
10. A method for reducing consumption of trans fatty acids and/or saturated fatty acids by administering a food product prepared from a hard bouillon and/or seasoning tablet in which fats which contain trans fatty acids and/or saturated fatty acids are at least partially replaced with oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids .
11. A method of improving the appearance of a hard bouillon and/or seasoning tablet by at least partially replacing fats in the tablet with oils.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP01202380 | 2001-06-20 | ||
| EP01202380.0 | 2001-06-20 | ||
| EP01203393A EP1269864A1 (en) | 2001-06-20 | 2001-09-10 | "Hard bouillon tablet" |
| EP01203393.2 | 2001-09-10 | ||
| PCT/EP2002/005831 WO2003003858A1 (en) | 2001-06-20 | 2002-05-27 | Hard bouillon tablet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2002354695A1 true AU2002354695A1 (en) | 2003-05-22 |
| AU2002354695B2 AU2002354695B2 (en) | 2007-06-07 |
Family
ID=26076934
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2002354695A Ceased AU2002354695B2 (en) | 2001-06-20 | 2002-05-27 | Hard bouillon tablet |
Country Status (17)
| Country | Link |
|---|---|
| EP (2) | EP1269864A1 (en) |
| CN (1) | CN100515236C (en) |
| AR (1) | AR034535A1 (en) |
| AT (1) | ATE362328T1 (en) |
| AU (1) | AU2002354695B2 (en) |
| BR (2) | BR0210481A (en) |
| CA (1) | CA2449871C (en) |
| CZ (1) | CZ306056B6 (en) |
| DE (1) | DE60220162T3 (en) |
| ES (1) | ES2284894T5 (en) |
| IL (2) | IL159088A0 (en) |
| NZ (1) | NZ530194A (en) |
| PE (1) | PE20030067A1 (en) |
| PL (1) | PL209638B1 (en) |
| PT (1) | PT1401295E (en) |
| RU (1) | RU2311091C2 (en) |
| WO (1) | WO2003003858A1 (en) |
Families Citing this family (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AP2101A (en) * | 2002-12-02 | 2010-02-04 | Nestec Sa | Hard bouillon tablet or cube |
| ITMI20040545A1 (en) * | 2004-03-22 | 2004-06-22 | Fresh Salt Company S R L | TABLETS SOLUBLE IN NATURAL FOOD SEA WATER AND METHOD FOR THEIR OBTAINING |
| AU2005315984B2 (en) * | 2004-12-14 | 2009-12-24 | Unilever Plc | Process for making bouillon or seasoning cubes |
| WO2006063694A1 (en) * | 2004-12-15 | 2006-06-22 | Unilever N.V. | Process for making bouillon or seasoning cubes |
| WO2007068332A1 (en) * | 2005-12-12 | 2007-06-21 | Unilever N.V. | Solid concentrate for broths, bouillons, soups, sauces, (side)dishes, garnishing or seasoning and process for preparing the same |
| EP1820409A1 (en) * | 2006-01-24 | 2007-08-22 | Nestec S.A. | A bouillon and/or seasoning tablet |
| ES2310461B1 (en) * | 2006-03-20 | 2009-11-13 | SATOR & FATA, S.L. | COMPRESSED FOOD SALT. |
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| PH12019501912B1 (en) * | 2017-02-22 | 2022-06-22 | Mizkan Holdings Co Ltd | Fine food-particle-containing oil/fat composition and method for producing same |
| CN111542230B (en) * | 2018-01-24 | 2023-02-17 | 雀巢产品有限公司 | Method for preparing concentrated soup tablets |
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| CN111818810A (en) * | 2018-04-06 | 2020-10-23 | 雀巢产品有限公司 | Process for preparing salt-fiber powder with binding properties |
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-
2001
- 2001-09-10 EP EP01203393A patent/EP1269864A1/en not_active Withdrawn
-
2002
- 2002-05-27 AT AT02750984T patent/ATE362328T1/en active
- 2002-05-27 EP EP02750984.3A patent/EP1401295B2/en not_active Expired - Lifetime
- 2002-05-27 PL PL367986A patent/PL209638B1/en unknown
- 2002-05-27 CA CA2449871A patent/CA2449871C/en not_active Expired - Lifetime
- 2002-05-27 CZ CZ2003-3522A patent/CZ306056B6/en not_active IP Right Cessation
- 2002-05-27 ES ES02750984T patent/ES2284894T5/en not_active Expired - Lifetime
- 2002-05-27 BR BR0210481-4A patent/BR0210481A/en not_active IP Right Cessation
- 2002-05-27 RU RU2004101296/13A patent/RU2311091C2/en active
- 2002-05-27 IL IL15908802A patent/IL159088A0/en active IP Right Grant
- 2002-05-27 CN CNB028123980A patent/CN100515236C/en not_active Expired - Lifetime
- 2002-05-27 NZ NZ530194A patent/NZ530194A/en not_active IP Right Cessation
- 2002-05-27 WO PCT/EP2002/005831 patent/WO2003003858A1/en not_active Ceased
- 2002-05-27 PT PT02750984T patent/PT1401295E/en unknown
- 2002-05-27 AU AU2002354695A patent/AU2002354695B2/en not_active Ceased
- 2002-05-27 DE DE60220162.4T patent/DE60220162T3/en not_active Expired - Lifetime
- 2002-05-27 BR BRPI0210481-4A patent/BRPI0210481B1/en unknown
- 2002-06-20 PE PE2002000531A patent/PE20030067A1/en not_active Application Discontinuation
- 2002-06-20 AR ARP020102324A patent/AR034535A1/en active IP Right Grant
-
2003
- 2003-11-27 IL IL159088A patent/IL159088A/en unknown
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