Unilever N. V.; Unilever PLC; CONOPCO INC D/B/A Unilever (2017) A process for preparing a dehydrated food composition. WO 2017/140439 Al.

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Abstract

The present invention relates to a process for preparing a dehydrated food composition, said process comprising the preparation of a vegetable-based puree and dehydration of said by puree by drum drying. The dehydrated food composition so obtained can be stored for a long period prior to reconstitution with water and imparts a very balanced, authentic vegetable flavour upon such reconstitution. There is a need for drum dried ingredients providing improved flavour and fragrance retention. It is surprisingly found that flavour and fragrance retention of drum dried vegetable-based compositions is improved substantially when including a starch having a high amylopectin to amylose ratio and a relatively small particle size.

Item Type:	Patent
Uncontrolled Keywords:	dehydrated food, flavour retention, drum drying, vegetable-based puree
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food Science and Marketing Economics
Last Modified:	03 Sep 2021 12:21
URI:	http://gala.gre.ac.uk/id/eprint/28716

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