RU2777522C2 - Technological method for lipid fiber powder production - Google Patents

Abstract

FIELD: fat-and-oil industry.

SUBSTANCE: invention relates to the fat-and-oil industry. A method for production of lipid fiber powder containing, wt. %: from 40 to 78 of oil or fat and from 22 to 60 of fiber, and the method includes the following stages: a) mixing fiber, oil or fat and water at a mass ratio of fiber and water from 1:2.5 to 1:30; b) drying the mixture obtained at stage a) at a temperature from 50 to 120°C; c) grinding of lipid powder fibers after drying stage b). Moreover, the fiber is an insoluble food fiber in water, characterized by a hydration rate from 15 to 500 cP/min, and at the same time oil or fat has a solid fat content (SFC) at 20°C below 12, wt. %.

EFFECT: invention makes it possible to obtain a lipid fiber powder with increased fluidity.

8 cl, 9 tbl, 48 ex

Description

Technical field

The invention relates to a technological method for the production of lipid fiber powder. In particular, the invention relates to a process for the production of a lipid fiber powder containing from 40 to 78 wt.% oil or fat (based on the total weight of the lipid fiber powder) and from 22 to 60 wt.% vegetable fiber (based on the total weight of the lipid fiber powder), wherein the fiber has a hydration rate of 15 to 500 cP/min and wherein the oil or fat has a solid fat content (SFC) at 20°C of less than 12% by weight.

Prerequisites for the creation of the invention

Fats and oils are often added to foods to provide nutrition, flavor/flavor, texture, a specific processing function, and/or to stimulate consumer preferences. Current trends are towards healthier fats; they are generally reflected in lower SFAs, TFAs, and minimally processed (eg, non-hydrogenated, non-transesterified) fats or oils. However, replacing solid fats with healthier oils, for example, is not an easy task. There may be processing problems or complaints from consumers. A practical example in the production of broths, involving the direct replacement of hard fats with oil, demonstrates an adverse effect on the flowability of powders, which leads to manufacturing defects. In addition, highly pronounced oil staining can be expected, which causes a negative reaction among consumers.

The traditional method of making hard bouillon tablets involves mixing powdered bouillon components with fat without oil or small amounts thereof and compressing the mixture into a tablet form.

The most common fat is palm fat, as it provides good technical properties in the presence of good flowability of the bouillon powder. Thanks to palm fat, the solid broth additionally acquires good binding properties, which means that the tablet has a hardness and still crumbles well. Consumers are becoming increasingly concerned about the potential problems associated with palm oil. Many people perceive palm oil as an unhealthy product, and many others consider it unsustainable, as many news reports mention that rainforests are being destroyed to grow palm trees. In addition, there is currently a nutritional trend to prevent or at least reduce the intake of fats high in trans fatty acids and saturated fatty acids and to preferentially consume healthy oils high in monounsaturated fatty acids and/ or polyunsaturated fatty acids, such as sunflower, safflower, rapeseed and/or olive oil.

Special oils and fats also play an important role in the context of food formulations in terms of flavor and aroma. For example, chicken fats added to chicken broth formulations can eliminate the need for costly and/or artificial flavors to provide chicken flavor/flavor. The problem is that a small amount of chicken fat adversely affects the flowability of the bouillon powder.

Uniform distribution of the oil or fat among the other ingredients is essential to obtain a homogeneous product without the formation of lumps, which can be difficult when introducing oil or fat in liquid form. Good flowability of bouillon powder or dry soup concentrate is essential. The bouillon powder can be directly poured as a free-flowing powder into a packaging container or served compressed into a tablet or cube (hard bouillon tablet/cube). In addition, the oil or fat used in the bouillon powder/hard bouillon tablet must not stain the packaging material.

WO9737546A1 discloses a process for preparing a lipid fiber powder containing (fish) oil. However, he must mix the oil with solid fats (high in saturated fatty acids). In addition, a large proportion of non-lipidic compounds is needed to provide a powder form.

EP2191730B1 discloses a method for producing a very high oil content oil powder by encapsulating the oil in a crosslinked protein shell. However, the invention is subject to high pressure, which would be problematic for, for example, a solid broth formulation in which powders have been compressed into tablets or cubes.

Thus, the purpose of the present invention was to provide a technological method for the production of solid lipid fiber powder in this field. This solid lipid fiber powder is suitable for use in the preparation of bouillon powders and/or bouillon tablets/cubes.

Statement of the Invention

The purpose of the present invention is to improve the state of the art or at least provide an alternative to a lipid fiber powder (powdered oil or powdered fat) having a solid fat content (SFC) at 20°C below 12% by weight:

i) the lipid fiber powder has good fluidity with a Flow Index (FFC) greater than 1.8 at 23°C;

ii) a healthier lipid can be incorporated into a food product having good fluidity in greater amounts (greater than 5% by weight) without oil stains;

iii) the use of palm oil can be avoided;

iv) the use of hydrogenated or interesterified oils and fats can be avoided;

v) it is possible to use a powdered lipid that is resistant to rancidity;

vi) preferably no addition of an emulsifier or protein is required;

vii) the powdered lipid fiber retains its powdery structure even at high temperatures, eg up to 120°C;

viii) it is possible to ensure good flowability of the bouillon powder using the powdered lipid fiber of the invention (FFC above 2.5 at 23°C);

ix) it is possible to simplify the process for preparing a solid bouillon tablet, since no storage time is required for fat recrystallization;

x) it is possible to improve dosing accuracy;

xi) better distribution of the powdered lipid fiber of the invention is possible when mixed with other ingredients;

xii) clumping and sticking can be prevented during mixing with other ingredients;

xiii) possible absence of lumps due to the same mixing parameters with other ingredients (batch size, speed and time);

xiv) the complexity of processing two fats during production, such as oil and palm fat, can be reduced;

The object of the present invention is achieved by the subject matter of the invention presented in the independent claims. In dependent claims, the idea of the present invention is further developed.

Accordingly, in a first aspect of the present invention, there is provided a method for producing a lipid fiber powder containing 40 to 78 wt.% oil or fat (based on the total weight of the lipid fiber powder) and 22 to 60 wt.% fiber (based on the total weight of the lipid fiber powder) , and the method includes the following steps:

a) mixing fiber, oil or fat and water at a mass ratio of fiber and water from 1:2.5 to 1:30;

b) drying the mixture obtained in step a);

c) optionally grinding the lipid fiber powder after drying step b);

wherein the fiber is characterized by a hydration rate of 15 to 500 cP/min, and wherein the oil or fat has a solid fat content (SFC) at 20°C of less than 12% by weight.

In a second aspect of the invention, there is provided a product obtained by a method for producing a lipid fiber powder having 40 to 78 wt % oil or fat (based on the total weight of the lipid fiber powder) and 22 to 60 wt % fiber (based on the total weight of the lipid fiber powder) , which includes the following stages:

a) mixing fiber, oil or fat and water at a mass ratio of fiber and water from 1:2.5 to 1:30;

b) drying the mixture obtained in step a);

c) optionally grinding the lipid fiber powder after drying step b);

wherein the fiber is characterized by a hydration rate of 15 to 500 cP/min, and wherein the oil or fat has a solid fat content (SFC) at 20°C of less than 12% by weight.

A third aspect of the invention relates to a food product prepared using the lipid fiber powder of the invention. Such a food product may be a confectionery or culinary food product such as dough, soup, bouillon powder or hard bouillon tablet/cube.

Surprisingly, the inventors have found that by using the method of the invention it is possible to obtain a lipid fiber powder containing from 40 to 78% oil or fat (by total weight of lipid fiber powder) and from 22 to 60% by weight of fiber (by total weight of lipid fiber powder) , and the fiber is characterized by a hydration rate of 15 to 500 cP/min, which now makes it possible to achieve the following required characteristics:

- in a food product having good fluidity, it is possible to include a healthier lipid in a larger amount (more than 5 wt.%), and there are no oil stains;

- the powdered lipid fiber of the invention has good fluidity (FFC above 1.8 at 23°C);

preferably no addition of an emulsifier or protein is required;

- retains a powdery structure even at high temperatures, for example up to 120°C;

- it is possible to use powdered lipid fiber, which is resistant to rancidity;

- improved dosing properties, without caking;

the bouillon powder has good fluidity (FFC above 2.5 at 23°C);

- possible lack of lumps when mixed with other ingredients;

- the use of palm fat or hydrogenated fat can be avoided or replaced;

- no structuring agents are required to ensure good flow.

Detailed description

The present invention relates to a method for producing a lipid fiber powder containing from 40 to 78 wt.% oil or fat (by total weight of lipid fiber powder) and from 22 to 60 wt.% fiber (by total weight of lipid fiber powder), and the method includes the following stages:

a) mixing fiber, oil or fat and water at a mass ratio of fiber and water from 1:2.5 to 1:30;

b) drying the mixture obtained in step a);

c) optionally grinding the lipid fiber powder after drying step b);

wherein the fiber is characterized by a hydration rate of 15 to 500 cP/min, and wherein the oil or fat has a solid fat content (SFC) at 20°C of less than 12% by weight.

The "lipid fiber powder" according to the present invention is characterized by a particle size distribution with a median diameter Dv50 in the range of 15 to 5000 µm, preferably in the range of 20 to 5000 µm, preferably in the range of 30 to 3000 µm, preferably in the range of 30 up to 1500 µm, preferably in the range of 40 to 1500 µm, preferably in the range of 40 to 1000 µm, preferably in the range of 50 to 1000 µm, preferably in the range of 80 to 1000 µm, preferably in the range of 80 to 700 µm, preferably in the range of 100 to 700 µm, preferably in the range of 150 to 700 µm, more preferably in the range of 150 to 500 µm. In a further embodiment, the "lipid fiber powder" according to the present invention has a water activity of less than 0.50, preferably less than 0.40, preferably less than 0.35, more preferably less than 0.30, more preferably less than 0.25, more preferably less than 0.20.

The particle size Dv50 is used in the usual sense as the median of the particle size distribution. Median values are defined as the value at which half of the population is above this point and half is below this point. Dv50 is the size in microns (µm), which is the distribution boundary at which one half of the particles is less than this size and the other half is greater than this size. Particle size distribution can be measured by laser light scattering, microscopy, or microscopy combined with image analysis. For example, particle size distribution can be measured by laser light scattering. Since the main result of laser diffraction is the volume distribution, the reported Dv50 value is the median value of the volume.

The "oil or fat" of the present invention has a solid fat content (SFC) at 20°C of less than 12 wt.%, preferably has a solid fat content (SFC) at 20°C of 0 to 12 wt.%, preferably has a solid fat content ( SFC) at 20°C from 0 to 10 wt.%, preferably have a solid fat content (SFC) at 20°C from 0 to 8 wt.%, preferably have a solid fat content (SFC) at 20°C from 0 to 6 wt.%. The oil or fat of the present invention has a solid fat content (SFC) at 20°C of less than 6% by weight. The oil is in liquid form at 25°C, preferably at room temperature 20°C. Sunflower oil has a solid fat content (SFC) at 20°C of 0. Olive oil has a solid fat content (SFC) at 20°C of 0. Chicken fat has a solid fat content (SFC) of 3 at 20°C. .7. Palm fat has a solid fat content (SFC) at 20°C of 20 to 65. The solid fat content indicates that according to the invention, palm fat is excluded since it is in a solid state at 25°C, preferably at room temperature 20 °C

In a preferred embodiment, the oil or fat is selected from the group consisting of sunflower oil, rapeseed oil, cottonseed oil, peanut oil, soybean oil, olive oil, chicken fat, duck fat, goose fat, insect oil, algal oil, safflower oil, corn oil. oil, rice oil, sesame oil, hazelnut oil, avocado oil, almond oil, walnut oil, or combinations thereof; more preferably sunflower oil, rapeseed oil or chicken fat. In a further embodiment, the lipid fiber powder contains oil or fat in an amount in the range of 40 to 78% (by weight of the lipid fiber powder), preferably 45 to 78%, preferably 50 to 78%, preferably 55 to 78%, preferably from 60 to 78% (by weight of lipid fiber powder).

The "fiber" according to the present invention has a hydration rate of 15 to 500 cps/min, preferably 25 to 400 cps/min, preferably 50 to 350 cps/min. cP/min can be converted to cP/s, and 1 cP = 10 ⁻³ Pa s. In a preferred embodiment, the fiber has a hydration rate of 0.250 to 8.333 cP/s, preferably 0.417 to 6.666 cP/s, preferably 0.833 to 5.833 cP/s.

"Rate of hydration" in accordance with the present invention is defined as the time required for the fiber to interact with water and swell, which leads to an increase in viscosity.

In a preferred embodiment, the fiber is a water-insoluble dietary fiber, preferably a water-insoluble vegetable dietary fiber. It is selected from fibers of at least one of carrot, beetroot, pumpkin, or combinations thereof.

The fibers have a particle size with a median diameter Dv50 in the range of 5 to 400 µm, preferably in the range of 10 to 400 µm, preferably in the range of 15 to 400 µm, preferably in the range of 20 to 400 µm, preferably 25 to 375 µm, preferably 30 to 350 µm; preferably from 35 to 300 µm.

In a further embodiment, the lipid fiber powder contains fiber in an amount in the range of 22 to 60% (by weight of the lipid fiber powder), preferably 22 to 55%, preferably 22 to 50%, preferably 22 to 45%, preferably 22 up to 40% (by weight of lipid fiber powder).

In an embodiment, water is added in a fiber to water weight ratio of 1:2.5 to 1:35, preferably 1:3 to 1:30, preferably 1:3.5 to 1:30, preferably 1:3, 5 to 1:25, preferably 1:3.5 to 1:20.

"Dietary fiber" consists of the remains of an edible plant cell, polysaccharides, lignin and related substances that are resistant to digestion (hydrolysis) by human alimentary enzymes.

In a preferred embodiment, the lipid fiber powder of the present invention does not include any emulsifier, added proteins, or combinations thereof. The term "emulsifier" is selected from the group consisting of egg yolk, lecithin, mustard, soy lecithin, sodium phosphates, sodium stearoyl lactylate, diacetyltartaric acid monoglyceride ester (DATEM), polyglycerol polyricinoleate (PGPR), monoglyceride and monodiglyceride, or combinations thereof. The term "protein" is selected from the group consisting of milk and/or whey proteins, soy proteins, pea proteins, caseinate, hen's egg albumin, lysozyme, gluten, rice protein, corn protein, potato protein, pea protein, skimmed milk proteins, or any types of globular and statistical helical proteins, as well as their combinations.

The drying step can be carried out using any conventional drying technique such as air drying, oven drying, ventilation, spray drying, vacuum drying, fluid bed drying, microwave vacuum drying, infrared drying, or combinations thereof. The drying temperature is 50 to 120°C, preferably 50 to 110°C, preferably 60 to 100°C, preferably 60 to 90°C.

Grinding in accordance with the present invention is a method in which solid materials are broken into smaller fragments by abrasion, crushing or cutting. Grinding can be carried out using any of the well-known grinding methods, such as using a roller mill, hammer mill, grinding mill, ball mill, PSI mill, rod mill, or combinations thereof.

Since this is shown in the experimental part regardless of the mixing sequence of fiber, oil and fat, lipid fiber powder can be obtained after drying. If the fiber and water are mixed first, the viscosity of this mixture will be higher due to fiber swelling. Therefore, the addition of oil or fat to the aqueous fibrous suspension requires a longer mixing time or a higher mixing shear rate to obtain a homogeneous lipid-water-fibrous mixture. In a preferred embodiment, the fiber and oil or fat are first mixed, after which water is added and mixed further. The advantage of this process sequence is that the resulting lipid/aqueous/fibrous suspension provides a more homogeneous mixture in less time or lower mixing shear rate.

"Flowability" means rheological properties, i.e. characterizes how easily the powder flows. Yield (ff _c ) is quantified as the ratio of consolidation stress σ ₁ to unconstrained yield strength σ _c according to Schulze, D (2006). Flow properties of powders and bulk solids. Braunschweig/Wolfenbuttel, Germany: University of Applied Sciences. In an embodiment, the fluidity (ff _c ) of the lipid fiber powder is at least 1.8 at 23°C, preferably in the range of 1.8 to 12 at 23°C, preferably in the range of 1.9 to 10 at 23°C , preferably in the range from 1.9 to 8 at 23°C, preferably in the range from 1.9 to 6 at 23°C. In one embodiment, the fluidity of the bouillon powder using the lipid fiber powder is at least 2.5 at 23°C, preferably in the range of 2.5 to 20 at 23°C, preferably in the range of 2.6 to 15 at 23°C. C, preferably in the range of 2.6 to 10 at 23°C, preferably in the range of 2.8 to 10 at 23°C, preferably in the range of 2.8 to 7 at 23°C, preferably in the range of 2, 8 to 6 at 23°C.

"Bouillon powder" means a dehydrated product in powder form. In an embodiment, the bouillon powder contains ingredients such as salt, flavor enhancers such as monosodium glutamate, sugar, starch or flour, flavoring agents, vegetables, meat extracts, spices, colorants, and fat.

The term "solid bouillon tablet" refers to a tablet or cube obtained by compressing a free-flowing bouillon powder into a tablet or cube form.

Examples

The invention is further described with reference to the following examples. It should be appreciated that the examples do not limit the invention in any way.

Example 1 Method

The general procedure for preparing the oil powder of the present invention includes the following steps:

- mixing fibers and oil;

- adding water and additional mixing;

- drying;

- grinding (optional).

The fiber was mixed with oil in a Thermomix TM5 (Vorwerk & Co. KG). The mixing speed was set to speed 3. Mixing was performed at room temperature for 5 minutes until a homogeneous suspension was obtained. Then, water was gradually added to the mixture, maintaining the mixing parameters. Mixing was continued for another 3 minutes. The slurry was then poured onto a baking tray; the thickness of the suspension was maintained in the range from 5 to 10 mm, and then it was dried in an electric combined oven Rational Self Cooking Center SCC202E (Rational AG, Germany). Drying was carried out for 12 hours at 70°C with a 30% fan speed.

To evaluate and understand the rate of fiber hydration, experiments were performed in the laboratory under controlled conditions using a rapid viscosity analyzer (Newport Scientific, Australia). The method has been slightly modified as described in the reference document Instant Emulsions, Tim Foster et al, pp. 413-422, Dickinson, E., M. E. Leser (2007). Food Colloids: Self-assembly and Material Science, Royal Society of Chemistry. The hydration rate of the fibers was measured as a function of the change in viscosity over time. 2.5 g of fiber or non-fiber material was weighed and added to 22.5 g of water. Measurements were taken at 25° C. with continuous control at 160 rpm. The hydration rate value is determined by subtracting the final viscosity value from the initial viscosity value and then dividing by the time, i.e. 10 min. If the maximum (peak) viscosity occurs before 10 minutes (for example, in the case of citrus fibre), the rate of hydration is determined by subtracting the maximum viscosity from the initial viscosity values and then dividing by the time to reach that maximum viscosity.

Example 2-8. Comp. method without adding water and method with adding water

If oil is mixed with fiber alone (without adding water), an oil powder cannot be obtained whether or not the slurry mixture has been dried and regardless of the oil to fiber ratio used (cf. examples 2-5).

Examples 6-8 were prepared in accordance with the method described in example 1 (with the addition of water) to obtain an oil powder.

Comp. pr. 2 Comp. pr. 3 Comp. pr. 4 Comp. project 5 Oil (sunflower) [wt%] 78 78 fifty 67 Fiber type Carrot fiber Carrot fiber Carrot fiber Carrot fiber Fiber [wt.%] 22 22 fifty 33 Water [in mass ratio of fiber and water] 1 : 0 (no water added) 1 : 0 (no water added) 1 : 0 (no water added) 1 : 0 (no water added) Pace. drying [°C] Without drying 70 70 70 Yield rate n.d., since there is no oil powder n.d., since there is no oil powder n.d., since there is no oil powder n.d., since there is no oil powder

Etc. 6 Etc. 7 Etc. eight Oil (sunflower) [wt%] 78 fifty 67 Fiber type Carrot fiber Carrot fiber Carrot fiber Fiber Hydration Rate (cP/min) 106 106 106 Fiber [wt.%] 22 fifty 33 Water [in mass ratio of fiber and water] 19 19 19 Pace. drying [°C] 70 70 70 Yield rate 2.1 6.2 3.5 Comments Oil powder Oil powder Oil powder induction period 58 h - -

The induction period for example 6 is defined as the period (measured in hours) during which, under certain specified conditions, no oxidative volatile components are formed. The induction period is determined according to the ISO 6886:2006 method; Rancimat/device for determining oxidative stability; at 100.0 ± 0.1°C; 3.85 ± 0.1 g of powdered oil, air consumption: 10.0 l/h. Example 6 has an induction period of 58 hours, with the corresponding standard sunflower oil having an induction period of 38 hours.

Examples 9-16. Other fiber origin

Different types of fibers were tested in accordance with the method described in example 1. Oil powder is obtained only when using plant fibers. All other fibers tested show oil separation and do not result in oil powder. Examples 9-16 show that the rate of fiber hydration to produce an oil powder should be between 15 and 500 cps/min.

Etc. 9 Etc. ten Comp. project 11 Comp. project 12 Oil (sunflower) [wt%] 78 78 78 78 Origin of fiber Beet Pumpkin Citrus Apple Fiber Hydration Rate (cP/min) 104 253 5300 2 Fiber [wt.%] 22 22 22 22 Water [in mass ratio of fiber and water] 19 19 19 19 Pace. drying [°C] 70 70 70 70 Yield rate 2.0 2.0 n.d., as there is no powder n.d., as there is no powder Comments Oil powder Oil powder Oil separation Oil separation

Comp. project 13 Comp. project 14 Comp. project 15 Comp. project 16 Oil (sunflower) [wt%] 78 78 78 78 Origin of fiber oats Peas wheat bran wheat fiber Fiber Hydration Rate (cP/min) eight 0.3 0.1 0.1 Fiber [wt.%] 22 22 22 22 Water [in mass ratio of fiber and water] 19 19 19 19 Pace. drying [°C] 70 70 70 70 Yield rate n.d., as there is no powder n.d., as there is no powder n.d., as there is no powder n.d., as there is no powder Comments Oil separation Oil separation Oil separation Oil separation

Comparative Examples 17-19. Other Non-Fiber Ingredients

When starch, inulin or hydrolyzed whey protein is used instead of fiber, it is not possible to obtain an oil powder according to the method described in Example 1 because the hydration rate is not in the range of 15 to 500 cps/min.

Comp. project 17 Comp. project 18 Comp. project 19 Oil (sunflower) [wt%] 78 78 78 Non-fiber ingredient native potato starch Inulin Hydrolyzed Whey Protein Fiber Hydration Rate (cP/min) 0.1 0.1 0.3 Non-fiber ingredient [wt%] 22 22 22 Water [in the mass ratio of non-fiber ingredient to water] 19 19 19 Pace. drying [°C] 70 70 70 Yield rate n.d., as there is no powder n.d., as there is no powder n.d., as there is no powder Comments Oil separation Oil separation Oil separation

Examples 20–24. Various amounts of water

Various amounts of water added to carrot oil and fiber were tested according to the method described in Example 1.

Comp. project 20 Comp. project 21 Etc. 22 Etc. 23 Etc. 24 Oil (sunflower oil) [wt%] 78 78 78 78 78 Carrot fiber [gram] 22 22 22 22 22 Water [in mass ratio of fiber and water] 2:1 12 fourteen 1:12 1:25 Pace. drying [°C] 70 70 70 70 70 Yield rate n.d., as there is no powder n.d., as there is no powder 2.0 2.1 2.1 Comments Suspension.
Oil separation Before drying: sandy texture; after drying: oil separation Oil powder Oil powder Oil powder

Examples 25–26. Various origins of oil

Various oils resulted in an oil powder according to example 1.

Etc. 25 Etc. 26 Oil origin Olives chicken fat Oil quantity [gram] 78 78 Carrot fiber [gram] 22 22 Water [in mass ratio of fiber and water] 19 19 Pace. drying [°C] 70 70 Yield rate 2.1 2.1 Comments Oil powder Oil powder

Examples 27–29. Different fiber particle size

According to Example 1, four different carrot fibers were tested depending on the particle size.

Etc. 6 (repeat example) Etc. 27 Etc. 28 Etc. 29 Butter (sunflower oil) [gram] 78 78 78 78 Carrot fiber [gram] 22 22 22 22 Carrot fiber Dv50 [µm] thirty 75 170 250 Water [in mass ratio of fiber and water] 19 19 19 19 Pace. drying [°C] 70 70 70 70 Yield rate 2.1 2.0 2.1 2.0 Comments Oil powder Oil powder Oil Powder Oil Powder

It can be concluded that the investigated particle size does not affect the preparation of the oil powder.

Examples 30–38. Various fiber/oil ratios

Various fiber/oil ratios were tested according to Example 1.

Etc. thirty Etc. 31 Etc. 32 Comp. project 33 Oil (sunflower oil) [wt%] fifty 67 75 80 Carrot fiber [wt%] fifty 33 25 twenty Water [in mass ratio of fiber and water] 19 19 19 19 Pace. drying [°C] 70 70 70 70 Fluidity 6.2 3.5 2.5 1.7 Comments Oil powder Oil Powder Oil Powder Oil lumps, wet texture

Etc. 34 Etc. 35 Etc. 36 Etc. 37 Comp. project 38 Butter (chicken fat) [wt%] fifty 60 67 75 80 Carrot fiber [wt%] fifty 40 33 25 twenty Water [in mass ratio of fiber and water] 19 19 19 19 19 Pace. drying [°C] 70 70 70 70 70 Fluidity 5.9 4.4 3.3 2.4 1.7 Comments Oil Powder Oil Powder Oil Powder Oil powder Oil lumps, wet texture

Example 39–41. Alternative way

The modified mixing sequence compared to example 1 includes the following steps:

- mixing fiber with water;

- adding oil and additional mixing;

- drying;

- grinding (optional).

Etc. 39 Etc. 40 Etc. 41 Oil (sunflower) [wt%] fifty 67 78 Fiber type Carrot fiber Carrot fiber Carrot fiber Fiber [wt.%] fifty 33 22 Water [in mass ratio of fiber and water] 19 19 19 Pace. drying [°C] 70 70 70 Comments Oil powder Oil Powder Oil powder

Examples 39-41 show that powdered lipid fiber can also be obtained with a different mixing sequence of fiber, oil and water.

Examples 42–52. Bouillon powders and hard tablets with powdered lipid fiber

Preparation of bouillon (flavor) powder with powdered fat

All non-lipid fiber ingredients (crystalline ingredients, amorphous ingredients and flavors) were weighed on a PG5002S balance (Mettler-Toledo, USA) and then mixed by hand. mixer Thermomix Type 31-1 (manufactured by Vorwerk Elektrowerke GmbH & Co.AG, Germany) at speed 3 for 30 s, while the rotation of the propeller was set in the opposite direction. they were also used to measure fluidity, since fat does not require time to recrystallize.

Pressing the bouillon tablet

Compression was carried out using a Flexitab tablet press (manufactured by Röltgen GmbH, Germany). Ten grams of bouillon powder was fed into a tablet mold (31 mm long and 23 mm wide) and a Röltgen tablet press was adjusted (8 to 11 mm) to provide a compression force of 15 kN.

Bouillon tablet hardness measurement

Hardness was measured using a TA-HDplus consistency analyzer (Stable Micro System, UK) equipped with a 250 kg load cell and a P/75 compression plate. The consistency analyzer was set to the "Compression" test mode with a pre-test speed of 1 mm/s, a test speed of 0.5 mm/s, a post-test speed of 10 mm/s, a target mode of "Distance", a distance of 3 mm; the stop time was set to "No", the return path was 10 mm, the actuation type was "Auto (Force)", the actuation force was 50 grams. The bouillon tablet was placed centrally in a vertical landscape orientation. The hardness measurement was repeated 10 times.

Estimated oil output

Immediately after compression, the bouillon tablets/cubes were placed horizontally on the primary packaging of Maggi hard bouillon cubes. The samples were then stored for 4 days in an ICH110 climate chamber (manufactured by Memmert GmbH + Co.KG, Germany), which was set to 30% relative humidity (RH), 40% fan speed, and 37°C.

Recipe Comp. project 42 Comp. project 43 Etc. 44 Salt [wt.%] 45.6 45.6 45.6 Starch [wt%] 14.2 17.5 14.2 Sugar [wt%] ten ten ten Yeast extract [wt%] 3 3 3 Flavoring additives [wt.%] 12.5 12.5 12.5 Fillings [wt.%] 0.4 0.4 0.4 Water [wt%] one one one Chicken fat [wt.%] ten ten - Fiber [wt.%] 3.3 - - Powdered chicken fat fiber [wt%] - - 13.3 (10 fat : 3.3 fiber → see Note 36) Mixing method Strong build-up on the mixer Strong build-up on the mixer No plaque FFC mixtures at 23 °C 2.3 2.2 2.9 Appearance Large lumps Large lumps No lumps water activity 0.50 0.50 0.50 Pressing method Poor spreading Poor spreading Good spreading Weight change (%) 2.9 4.9 0.8 Average hardness (N) 62 28 128 Tablet breaking (%) 80 100 2 Oil stain formation at 37°C Severe oil staining Severe oil staining No oil stains

Recipe Etc. 45 Etc. 46 Etc. 47 Etc. 48 Salt [wt.%] 45.6 45.6 45.6 45.6 Starch [wt%] 7.5 10.8 12.5 5 Sugar [wt%] ten ten ten ten Yeast extract [wt%] 3 3 3 3 Flavoring additives [wt.%] 12.5 12.5 12.5 12.5 Fillings [wt.%] 0.4 0.4 0.4 0.4 Water [wt%] one one one one Chicken fat [wt.%] - - - - Fiber [wt.%] - - - - Powdered chicken fat fiber [wt%] 20 (10 fat : 10 fiber → see note 34) 16.7 (10 fat : 6.7 fiber → see Note 35) 15 (10 fat : 5 fiber → see note 36) 22.5 (15 fat : 7.5 fiber → see Note 36) Mixing method No plaque No plaque No plaque No plaque FFC mixtures at 23°C 4.3 3.8 3.3 2.9 Appearance No lumps No lumps No lumps No lumps water activity 0.50 0.50 0.50 0.50 Pressing method Good spreading Good spreading Good spreading Good spreading Weight change (%) 0.5 0.6 0.6 0.9 Average hardness (N) 190 172 150 128 Tablet breaking (%) 0 0 0 0 Oil staining at 37°C No oil stains No oil stains No oil stains No oil stains

Recipe Comp. project 49 Comp. project 50 Etc. 51 Etc. 52 Salt [wt.%] 45.6 45.6 45.6 45.6 Starch [wt%] 14.2 17.5 14.2 5 Sugar [wt%] ten ten ten ten Yeast extract [wt%] 3 3 3 3 Flavoring additives [wt.%] 12.5 12.5 12.5 12.5 Fillings [wt.%] 0.4 0.4 0.4 0.4 Water [wt%] one one one one Sunflower oil [wt%] ten ten - - Fiber [wt.%] 3.3 - - - Powdered sunflower oil, fiber [wt%] - - 13.3 (10 oil : 3.3 fiber → see Note 32) 22.5 (15 oil : 7.5 fiber → see Note 31) Mixing method Strong build-up on the mixer Strong build-up on the mixer, wet powder No plaque No plaque FFC mixtures at 23°C 2.2 2.1 3.0 2.8 Appearance Large lumps Large lumps No lumps No lumps water activity 0.50 0.50 0.50 0.50 Pressing method Poor spreading Poor spreading Good spreading Good spreading Weight change (%) 3.2 5.0 0.7 0.9 Average hardness (N) fifty thirty 125 130 Tablet breaking (%) 85 100 0 0 Oil staining at 37°C Severe oil staining Severe oil staining No oil stains No oil stains

Examples 44-48 show that using the inventive lipid fiber powder, especially chicken fat powder, provides better flowability of the bouillon powder compared to Comparative Examples 42 and 43 using the chicken fat itself to prepare the bouillon powder. The higher fluidity of the bouillon powder minimizes weight changes when the bouillon tablet is pressed. In addition, after pressing the bouillon powder, a higher hardness of the bouillon tablet is obtained, and therefore less tablet breakage, as well as less oil staining of the resulting hard bouillon tablet. These results of improving the flowability of the bouillon powder are further confirmed by Examples 51-52 using powdered sunflower oil according to the invention in comparison with Comparative Examples 49-50 using sunflower oil itself. In addition, the resulting solid bouillon tablet has a higher hardness and hence less tablet breakage and less oil staining in the case of powdered sunflower oil. The hardness of the hard bouillon tablets is important for wrapping the hard bouillon tablet without breaking.

Claims (12)

1. A method for producing a lipid fiber powder containing 40 to 78 wt.% oil or fat and 22 to 60 wt.% fiber, and the method includes the following steps: a) mixing fibre, oil or fat and water in a fiber to water ratio of 1:2.5 to 1:30 by weight; b) drying the mixture obtained in step a) at a temperature of from 50 to 120°C; c) grinding the lipid fiber powder after drying step b); wherein the fiber is a water-insoluble dietary fiber having a hydration rate of 15 to 500 cps/min, and wherein the oil or fat has a solid fat content (SFC) at 20° C. below 12 wt%. 2. A method for manufacturing a lipid fiber powder according to claim 1, wherein the fiber is selected from fiber from at least one of: carrot, beetroot, pumpkin, or combinations thereof. 3. A method for producing a lipid fiber powder according to any one of claims 1, 2, wherein the oil or fat is selected from the group consisting of sunflower oil, rapeseed oil, cottonseed oil, peanut oil, soybean oil, olive oil, chicken fat, duck fat , goose fat, insect oil, algal oil, safflower oil, corn oil, rice oil, sesame oil, hazelnut oil, avocado oil, almond oil, walnut oil, or combinations thereof. 4. A method for producing a lipid fiber powder according to any one of claims 1 to 3, wherein the lipid fiber powder is in a solid state up to a temperature of 100°C. 5. A method for producing a lipid fiber powder according to any one of claims 1 to 4, wherein the lipid fiber powder has a fluidity of at least 1.8 at 23°C. 6. A method for preparing a lipid fiber powder according to any one of claims 1 to 5, wherein drying is performed by oven drying, air drying, vacuum drying, fluid bed drying, microwave vacuum drying, spray drying, infrared drying, or combinations thereof. . 7. A method for preparing a lipid fiber powder according to any one of claims 1 to 6, wherein the fiber and oil or fat are first mixed, and then water is added and further mixed. 8. A method for preparing a lipid fiber powder according to any one of claims 1 to 7, wherein the lipid fiber powder does not contain any emulsifier or protein, or combinations thereof.