A procedure for preparing Bouillon Cubes or seasonings

摘要

Method for preparing Bouillon Cubes or seasonings free of Trans unsaturated fatty acids.Claim 1: procedure for preparing Bouillon Cubes or seasonings, characterized in that it comprises the steps of: mixing (A9 2 to 99% of ingredients in particles that comprise one or more Salt, flavor Enhancers, flavorings, Spices, Herbs, Sugar, extract Yeast,Or hydrolysed Vegetable Protein 1 - 98% Solid Fat at 20c in the form of a Fat Powder, (b) pressing on Cubes, where Fat Powder has a particle size such that in a Sieve Analysis of at least 80% by weight of the particles of Fat Powder individual P Handle a Sieve with a Mesh Size of 2 mm.And where Fat Powder is prepared through one or more Cooling Spray, spray, spray cooling, freezing, crushing, granulating, Cryogenic crushing or grinding.