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WO2004049831A1 - Hard bouillon tablet or cube - Google Patents

Hard bouillon tablet or cube Download PDF

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Publication number
WO2004049831A1
WO2004049831A1 PCT/EP2002/013683 EP0213683W WO2004049831A1 WO 2004049831 A1 WO2004049831 A1 WO 2004049831A1 EP 0213683 W EP0213683 W EP 0213683W WO 2004049831 A1 WO2004049831 A1 WO 2004049831A1
Authority
WO
WIPO (PCT)
Prior art keywords
cube
tablet
liquid oil
fatty acids
solid fat
Prior art date
Application number
PCT/EP2002/013683
Other languages
French (fr)
Inventor
Stefan Palzer
Mamadou Soro
Jean Gnou
Martin Kouadio
Georges Mounier
Original Assignee
Nestec S.A.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nestec S.A. filed Critical Nestec S.A.
Priority to AU2002358589A priority Critical patent/AU2002358589A1/en
Priority to AP2005003321A priority patent/AP2101A/en
Priority to PCT/EP2002/013683 priority patent/WO2004049831A1/en
Publication of WO2004049831A1 publication Critical patent/WO2004049831A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a hard bouillon tablet or cube and to a process for the production of a hard bouillon tablet or cube.
  • a conventional way of manufacturing hard bouillon tablets or cubes comprises mixing powdered bouillon components with fat and no or only little amounts of oil, and pressing the mix into a tablet or cube form. Indeed, the presence of oil that is liquid at ambiant temperature may be detrimental to the physical integrity of the tablet leading to its crumbling as well as to oil impregnation of the cardboard package.
  • a first object of the present invention is to provide a hard bouillon tablet or cube which only or mainly contains oil that is liquid at ambient temperatures in local conditions and no or only little amounts of solid fat beside non fat conventional bouillon ingredients.
  • a second object of the present invention is to provide a hard bouillon tablet or cube which, might have an improved, fresh appearance and which has an improved nutritional value .
  • a third object of the present invention is to provide a process for manufacturing such a bouillon tablet or cube. It has now been found that the first two objects of the present invention can be met by a hard bouillon tablet or cube which comprises, in total tablet weight %, from 1 to 10 % of liquid oil and possibly solid fat, from 10 to 80 % of crystals, up to 30 % of a filler, from 1 to 20 % of a sticking agent, and, in total liquid oil and solid fat weight %, up to 80 % or even 70 %, preferably up to 60 % or even 50 %, more preferably up to 40 % or even 30 %, even more preferably up to 20 % or even 10 %, and still even more preferably up to only 5 % solid fat, as well as optionally spices, flavours, dehydrated vegetables, herb leafs and/or plant extracts.
  • the third object of the present invention can be met by a process for the production of a hard bouillon tablet or cube, which comprises the steps of
  • hard bouillon tablet or cube means a tablet or cube obtained by pressing a free flowing bouillon powder into a tablet or cube form.
  • liquid oil means oil or mixture of oils which is liquid or pourable at ambiant temperature, i.e. which has a solid fat content (SFC) of less than about 10 % at about 30 °C.
  • SFC solid fat content
  • solid fat herein means a fatty material that is solid at ambiant temperature, i.e. which has a solid fat content of more than 10%, preferably more than 15% and even more preferably more than 20% at from about 20 °C to about 30 °C.
  • crystals means crystalline ingredients such as salt, sugar, MSG of which the granulometry may vary from : (to be specified by PTC Kemptthal after raw materials arrived) .
  • filler means a substance of the carbohydrate group such as starch, flour, cassava powder, and/or maltodextrines with low DE values.
  • the tablet or cube also comprises crystals, a filler and a sticking agent.
  • the present invention also involves a method for improving the nutritional quality of a hard bouillon tablet or cube by at least partially or totally replacing in the hard bouillon tablet or cube, solid fat which contains trans fatty acids and/or saturated fatty acids with liquid oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids.
  • 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 and/or seasoning tablet or cube in which solid fat which contain trans fatty acids and/or saturated fatty acids are at least partially or totally replaced with liquid oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids.
  • the present invention further involves a method of improving the appearance of a hard bouillon tablet or cube by at least partially or totally replacing solid fat in the tablet with liquid oil.
  • the liquid oil may be any suitable food grade oil such as palm olein, peanut oil or high oleic sunflower oil, for example, or any fractionnated or not fractionnated vegetable oil, for example.
  • the solid fat may be vegetable fat such as palm fat (palm oil) and palm stearin for example or animal fat such as beef fat and chicken fat for example or any other fat that is solid at ambiant temperature.
  • the filler which can adsorb a part of the liquid oil may be a porous ingredient such as maltodextrin, flour, cassava powder and/or corn starch or any other carbohydrate, for example.
  • the sticking agent used at a quantity of about 1-20 % in the recipe, allows to obtain a certain tablet physical stability by slightly raising the moisture of the mass. This is achieved by adding between about from 0.2 to about 1.5 % water.
  • sticking agent reaction flavors and/or other flavor powders vegetable powders (e.g. onion and garlic powder) , meat extract and maltodextrins may be used.
  • the present hard bouillon tablet or cube preferably comprises from about 1 to about 20% sticking agent and from about 0.2 to about 1.5% added water.
  • the crystals may be a powdered crystalline ingredient such as kitchen salt, gluta ate and/or sugar, for example.
  • these crystals may have a granulometry as follows :
  • - D10, D50 and D90 may range respectively from about 50 to 80 ⁇ m, from about 150 to 200 ⁇ m and from about 250 to 400 ⁇ m for glutamate.
  • - D10, D50 and D90 may range respectively from about 40 to 80 ⁇ m, from about 400 to 600 ⁇ m and from about 1000 to 2000 ⁇ m for kitchen salt.
  • the 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.
  • ingredients may comprise meat extract, processed flavours, powdered vegetables and maltodextrins for example .
  • the Aw value of this hard bouillon tablet may preferably be in the range of from about 0.3 to about 0.5.
  • the preparation the premix may be carried out by means of any suitable traditional powder mixer such as a horizontal mixer with plough-shaped tools arranged on its horizontal shaft or a ribbon mixer, for example.
  • the liquid oil may be atomised (onto the dry premix through any adequate nozzle such as simple or a binary nozzle, for example) or added as bulk (manually or using a pump) .
  • Further mixing may be combined with chopping in order to better adsorb and absorb the liquid oil with the crystals and the filler.
  • the optional solid fat may be added either in solid form to the dry premix or in liquefied form to the liquid oil, for example .
  • Tableting may be carried out under a pressure of from 10 to 150 bar, for example.
  • a further, special advantage of an embodiment of the present process in which no or only little amounts of solid fat and only or mainly liquid oil is used, is that, in contrast with a conventional process, it is not necessary to ripen the mass which can therefore immediately be tableted.
  • the solid fat commonly used in conventional hard bouillon tablets or cubes has to be cooled and crystallised before tableting is feasible at a good line efficiency while pressing.
  • Embodiments of the hard bouillon tablet or cube and of the process for producing them according to the present invention are illustrated in the following Examples in which the percentages are given by weight unless indicated to the contrary.
  • Method 1 Particle size analysis The particle size of the 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) .
  • MASTERSIZER S Malvern Instruments Ltd., Malvern/GB
  • GMP ultra air pressure controlled dry powder feeder
  • D90 90% limit (10% by volume of the particles had a diameter above D90)
  • a hard bouillon cube was produced which had the following composition:
  • the production process comprised the following steps:
  • the spice premix is prepared in a ribbon mixer. In the next mixing step the crystals (salt, glutamate and sugar) are added to the spice premix.
  • the liquid oil is added to the mixture.
  • the mixture thus obtained is tableted under a pressure of 75 bar.
  • Example 2 Due to a excellent diffusion of the liquid oil, this tablet has a fresh and nice appearance and does not crumble upon handling and storage.
  • a hard, vegetable bouillon tablet or cube was produced which had the following composition:
  • the production process comprised the same steps than in the first example.
  • the hard, vegetable bouillon tablet or cube thus obtained contained only liquid oil.
  • this tablet or cube Due to an excellent diffusion of the liquid oil, this tablet or cube has a fresh and nice appearance and does not crumble during handling and shipping and storage.
  • a hard, beef-type bouillon tablet was produced which had the following composition: 43 % salt
  • the production process comprised the same steps than in the first example.
  • this tablet or cube Due to an excellent diffusion of the liquid oil, this tablet or cube has a fresh and nice appearance.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)

Abstract

A hard bouillon tablet or cube which comprises only or mainly liquid end oil and no or little fat besides non fat conventional bouillon ingredients.

Description

Hard bouillon tablet or cube
The present invention relates to a hard bouillon tablet or cube and to a process for the production of a hard bouillon tablet or cube.
A conventional way of manufacturing hard bouillon tablets or cubes comprises mixing powdered bouillon components with fat and no or only little amounts of oil, and pressing the mix into a tablet or cube form. Indeed, the presence of oil that is liquid at ambiant temperature may be detrimental to the physical integrity of the tablet leading to its crumbling as well as to oil impregnation of the cardboard package.
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. Beside this fact in some countries oil is cheaper than hardened fat or solid fat obtained by fractionation.
A first object of the present invention is to provide a hard bouillon tablet or cube which only or mainly contains oil that is liquid at ambient temperatures in local conditions and no or only little amounts of solid fat beside non fat conventional bouillon ingredients.
A second object of the present invention is to provide a hard bouillon tablet or cube which, might have an improved, fresh appearance and which has an improved nutritional value .
A third object of the present invention is to provide a process for manufacturing such a bouillon tablet or cube. It has now been found that the first two objects of the present invention can be met by a hard bouillon tablet or cube which comprises, in total tablet weight %, from 1 to 10 % of liquid oil and possibly solid fat, from 10 to 80 % of crystals, up to 30 % of a filler, from 1 to 20 % of a sticking agent, and, in total liquid oil and solid fat weight %, up to 80 % or even 70 %, preferably up to 60 % or even 50 %, more preferably up to 40 % or even 30 %, even more preferably up to 20 % or even 10 %, and still even more preferably up to only 5 % solid fat, as well as optionally spices, flavours, dehydrated vegetables, herb leafs and/or plant extracts.
The third object of the present invention can be met by a process for the production of a hard bouillon tablet or cube, which comprises the steps of
-preparing a dry premix of powdered constituents comprising, in total tablet or cube weight %, from 10 to 80 % of crystals and up to 30 % of a filler,
-adding, in total tablet or cube weight %, from 1 to 10% of a liquid oil and optionnally solid fat to the dry premix while further mixing,
-adding, in total tablet or cube weight %, from 0,2 to 1,5 % of water while further mixing,
- adding from 1 to 20 % by weight, of a sticking agent and optionally spices, flavours, and/or plant extracts, and tableting the final mixture thus obtained, wherein, in total liquid oil and solid fat weight %, up to 80 % or even 70 %, preferably up to 60% or even 50 %, more preferably up to 40 % or even 30 %, even more preferably up to 20 % or even 10 %, and still even more preferably up to only 5 % solid fat is present. Throughout the present description, the expression "bouillon" is to be understood as meaning "bouillon and/or seasoning" .
The expression "hard bouillon tablet or cube" means a tablet or cube obtained by pressing a free flowing bouillon powder into a tablet or cube form.
The expression "liquid oil" means oil or mixture of oils which is liquid or pourable at ambiant temperature, i.e. which has a solid fat content (SFC) of less than about 10 % at about 30 °C.
On the contrary the expression "solid fat" herein means a fatty material that is solid at ambiant temperature, i.e. which has a solid fat content of more than 10%, preferably more than 15% and even more preferably more than 20% at from about 20 °C to about 30 °C.
The expression "crystals" means crystalline ingredients such as salt, sugar, MSG of which the granulometry may vary from : (to be specified by PTC Kemptthal after raw materials arrived) .
The expression "filler" means a substance of the carbohydrate group such as starch, flour, cassava powder, and/or maltodextrines with low DE values.
Thus, it has surprisingly been found that it is possible to have only or mainly liquid oil and no or only little solid fat entrapped in a hard bouillon tablet or cube provided the tablet or cube also comprises crystals, a filler and a sticking agent.
In this way, it is indeed possible to provide a hard bouillon tablet which only or mainly contains liquid oil and no or only little solid fat beside non fat conventional bouillon ingredients. The tablet according to the present invention keeps its integrity during packaging, handling and shipping without crumbling and does not exhibit any release of fatty material during storage.
Thus, the present invention also involves a method for improving the nutritional quality of a hard bouillon tablet or cube by at least partially or totally replacing in the hard bouillon tablet or cube, solid fat which contains trans fatty acids and/or saturated fatty acids with liquid 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 and/or seasoning tablet or cube in which solid fat which contain trans fatty acids and/or saturated fatty acids are at least partially or totally replaced with liquid oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids.
The better diffusion of liquid oil through the mass of the other ingredients helps for a good homogeneity and thus, the present invention further involves a method of improving the appearance of a hard bouillon tablet or cube by at least partially or totally replacing solid fat in the tablet with liquid oil.
In the present hard bouillon tablet or cube, the liquid oil may be any suitable food grade oil such as palm olein, peanut oil or high oleic sunflower oil, for example, or any fractionnated or not fractionnated vegetable oil, for example. The solid fat may be vegetable fat such as palm fat (palm oil) and palm stearin for example or animal fat such as beef fat and chicken fat for example or any other fat that is solid at ambiant temperature.
The filler which can adsorb a part of the liquid oil may be a porous ingredient such as maltodextrin, flour, cassava powder and/or corn starch or any other carbohydrate, for example.
The sticking agent, used at a quantity of about 1-20 % in the recipe, allows to obtain a certain tablet physical stability by slightly raising the moisture of the mass. This is achieved by adding between about from 0.2 to about 1.5 % water. As sticking agent reaction flavors and/or other flavor powders, vegetable powders (e.g. onion and garlic powder) , meat extract and maltodextrins may be used. In this case, the present hard bouillon tablet or cube preferably comprises from about 1 to about 20% sticking agent and from about 0.2 to about 1.5% added water.
The crystals may be a powdered crystalline ingredient such as kitchen salt, gluta ate and/or sugar, for example.
Preferably, these crystals may have a granulometry as follows :
- D10, D50 and D90 may range respectively from about 50 to 80 μm, from about 150 to 200 μm and from about 250 to 400 μm for glutamate. - D10, D50 and D90 may range respectively from about 40 to 80 μm, from about 400 to 600 μm and from about 1000 to 2000 μm for kitchen salt.
The 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, powdered vegetables and maltodextrins for example .
The Aw value of this hard bouillon tablet may preferably be in the range of from about 0.3 to about 0.5.
The preparation the premix may be carried out by means of any suitable traditional powder mixer such as a horizontal mixer with plough-shaped tools arranged on its horizontal shaft or a ribbon mixer, for example.
The liquid oil may be atomised (onto the dry premix through any adequate nozzle such as simple or a binary nozzle, for example) or added as bulk (manually or using a pump) .
Further mixing may be combined with chopping in order to better adsorb and absorb the liquid oil with the crystals and the filler.
The optional solid fat may be added either in solid form to the dry premix or in liquefied form to the liquid oil, for example .
Tableting may be carried out under a pressure of from 10 to 150 bar, for example.
A further, special advantage of an embodiment of the present process in which no or only little amounts of solid fat and only or mainly liquid oil is used, is that, in contrast with a conventional process, it is not necessary to ripen the mass which can therefore immediately be tableted. The solid fat commonly used in conventional hard bouillon tablets or cubes has to be cooled and crystallised before tableting is feasible at a good line efficiency while pressing. Embodiments of the hard bouillon tablet or cube and of the process for producing them according to the present invention are illustrated in the following Examples in which the percentages are given by weight unless indicated to the contrary.
Method 1 : Particle size analysis The particle size of the 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 bouillon cube was produced which had the following composition:
• 50 salt
• 15 monosodium glutamate
• 10 cassava starch and/or corn starch
• 10 sugar • • 8 8,,44 % dehydrated powdered aromatics and spices
(including reaction flavors)
• 6 liquid palm olein
• 0 , 6 water
The granulometry of the salt was as follows: D50 = 500 μm
The granulometry of the glutamate was as follows: D50 = 166 μm.
The production process comprised the following steps:
The spice premix is prepared in a ribbon mixer. In the next mixing step the crystals (salt, glutamate and sugar) are added to the spice premix.
The liquid oil is added to the mixture.
Then the water is added into the powder. After this step the sticking agents and flavours are added to the mix.
The mixture thus obtained is tableted under a pressure of 75 bar.
Due to a excellent diffusion of the liquid oil, this tablet has a fresh and nice appearance and does not crumble upon handling and storage. Example 2
A hard, vegetable bouillon tablet or cube was produced which had the following composition:
• 44 % salt
• 20 % monosodium glutamate
• 14 % cassava starch and/or corn starch
• 13,3 % powdered aromatics and spices (including reaction flavours)
• 6 % liquid palm olein
• 2 % dried vegetables
• 0,7 % water
The respective granulometry of salt and glutamate were as shown in Example 1.
The production process comprised the same steps than in the first example.
The mixture thus obtained was tableted under a pressure of 75 bar.
The hard, vegetable bouillon tablet or cube thus obtained contained only liquid oil.
Due to an excellent diffusion of the liquid oil, this tablet or cube has a fresh and nice appearance and does not crumble during handling and shipping and storage.
Example 3
A hard, beef-type bouillon tablet was produced which had the following composition: 43 % salt
16 % powdered aromatics and spices (e.g. meat flavour)
12 % cassava starch and/or corn starch
10 % sugar
9 % monosodium glutamate
6 % liquid palm olein
3 % meat extract
1 % additional water
The respective granulometry of salt and glutamate were as shown in Example 1.
The production process comprised the same steps than in the first example.
Due to an excellent diffusion of the liquid oil, this tablet or cube has a fresh and nice appearance.

Claims

Claims
1. A hard bouillon and/or seasoning tablet or cube which comprises, in total tablet weight %, from 1 to 10 % of liquid oil, from 10 to 80 % of crystals, up to 30 % of a filler, from 1 to 20 % of a sticking agent, and, in total liquid oil and solid fat weight %, up to 80 % or even 70 %, preferably up to 60 % or even 50 %, more preferably up to 40 % or even 30 %, even more preferably up to 20 % or even 10 %, and still even more preferably up to only 5 % solid fat, as well as optionally spices, flavours, dehydrated vegetables, herb leafs and/or plant extracts.
2. A hard bouillon and/or seasoning tablet or cube according to claim 1, in which the liquid oil is a healthy liquid oil rich in monounsatured and polyunsaturated fatty acids .
3. A hard bouillon and/or seasoning tablet or cube according to claim 1, in which the crystalline ingredients are selected from the group comprising salt, glutamate and sugar or combination thereof.
4. A hard bouillon and/or seasoning tablet or cube according to claim 1, in which the sticking agent comprises an ingredient which is able to develop a good mechanical stability due to its low glass transition temperature at a slightly increased aw.
5. A hard bouillon and/or seasoning tablet or cube according to claim 4, which comprises as sticking agent at least one substance selected from the group comprising reaction flavors, meat extract, yeast extract, vegetable powders, maltodextrins and/or other flavor components with a low glass transition temperature at moderate aw levels.
6. A process for the production of a hard bouillon tablet or cube, which comprises the steps of
-preparing a dry premix of powdered constituents comprising, in total tablet or cube weight %, from 10 to 80 % of crystals and up to 30 % of a filler,
-adding, in total tablet or cube weight %, from 1 to 10% of a liquid oil and optionnally solid fat to the dry premix while further mixing,
-adding, in total tablet or cube weight %, from 0,2 to 1,5 % of water while further mixing,
- adding from 1 to 20 % by weight, of a sticking agent and optionally spices, flavours, and/or plant extracts, and tableting the final mixture thus obtained, wherein, in total liquid oil and solid fat weight %, up to 80 % or even 70 %, preferably up to 60% or even 50 %, more preferably up to 40 % or even 30 %, even more preferably up to 20 % or even 10 %, and still even more preferably up to only 5 % solid fat is present.
7. A method of improving the colour and appearance of a hard bouillon and/or seasoning tablet or cube by at least partially replacing in the tablet or cube, solid fat with liquid oil.
8. 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 or cube in . which solid fat which contains trans fatty acids and/or saturated fatty acids is at least partially or totally replaced with liquid oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids .
PCT/EP2002/013683 2002-12-02 2002-12-02 Hard bouillon tablet or cube WO2004049831A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
AU2002358589A AU2002358589A1 (en) 2002-12-02 2002-12-02 Hard bouillon tablet or cube
AP2005003321A AP2101A (en) 2002-12-02 2002-12-02 Hard bouillon tablet or cube
PCT/EP2002/013683 WO2004049831A1 (en) 2002-12-02 2002-12-02 Hard bouillon tablet or cube

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
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Publications (1)

Publication Number Publication Date
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WO2006063694A1 (en) * 2004-12-15 2006-06-22 Unilever N.V. Process for making bouillon or seasoning cubes
WO2006063690A1 (en) * 2004-12-14 2006-06-22 Unilever N.V. Process for making bouillon or seasoning cubes
WO2007085609A1 (en) * 2006-01-24 2007-08-02 Nestec S.A. A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers
EP2211641A1 (en) 2007-11-27 2010-08-04 Unilever N.V. Fortified bouillon cube
WO2012080063A1 (en) * 2010-12-17 2012-06-21 Unilever Nv Stock cube
EP2534956A1 (en) * 2011-06-16 2012-12-19 Nestec S.A. Bouillon tablet process
FR2996730A1 (en) * 2012-10-16 2014-04-18 Nutrionix GALET SALARY FOOD SOLUBLE
EP2773225B1 (en) 2011-11-04 2016-11-30 Unilever N.V. Shaped food concentrate
WO2017186514A1 (en) * 2016-04-26 2017-11-02 Unilever N.V. Shaped savoury concentrate and process for the preparation thereof
WO2018001876A1 (en) * 2016-06-28 2018-01-04 Nestec S.A. Hard bouillon tablet
WO2018077744A1 (en) * 2016-10-31 2018-05-03 Nestec S.A. Hard bouillon tablet
CN109757691A (en) * 2019-03-13 2019-05-17 山东天博食品配料有限公司 A kind of acid is felt well the preparation method of fresh young chicken juice flavor cake
WO2019145353A1 (en) 2018-01-24 2019-08-01 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
WO2019192964A1 (en) 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
WO2019192960A1 (en) 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a salt-starch powder with binding properties
WO2019192956A1 (en) 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a salt-fiber powder with binding properties
WO2019192961A1 (en) 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
WO2019192965A1 (en) 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
WO2019192959A1 (en) 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
WO2020109173A1 (en) 2018-11-26 2020-06-04 Société des Produits Nestlé S.A. Bouillon tablet
CN111772147A (en) * 2020-08-26 2020-10-16 成都市味大师食品有限公司 Preparation method and application of soup base
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WO2021219804A1 (en) 2020-04-30 2021-11-04 Unilever Ip Holdings B.V. Composition for making bouillons
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