Skip navigation

A process for preparing a dehydrated food composition

A process for preparing a dehydrated food composition

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

[img]
Preview
PDF (Published certificate)
28716_ACHARYA_WO2017140439A1.pdf - Published Version

Download (199kB) | Preview

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 / Department / 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
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
Selected for GREAT 2019: None
Selected for REF2021: None
URI: http://gala.gre.ac.uk/id/eprint/28716

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year

View more statistics