GRANULAR FOOD INGREDIENT COMPRISING A MUCILAGINOUS HYDROCOLLOID, A MANNAN-BASED HYDROCOLLOID, EGG WHITE AND INSOLUBLE FIBRE

摘要

A substantially dehydrated, granular food ingredient comprises a mucilaginous hydrocolloid, a mannan-based hydrocolloid, egg white, insoluble fibre and water. The ingredient may comprise 1-25% of each hydrocolloid, 5-50% egg white, 30-90% insoluble fibre, and 0.1-10% water, all percentages being by weight. The ingredient may further comprise 5-40% texture enhancer and is preferably low in fat with less than 3% fat. The food ingredient may be a crumb, and/or a flour or breadcrumb substitute. The ingredient may form part of a culinary mix which may be for preparing a brownie or a cake, and/or may include one or more of sugar, sweetener, flavouring, colouring, fats, baking powder, salt, egg, binding agent, gelling agent, preservatives, rising agents, texture enhancers and wheat. A method of making the granular food ingredient comprises the steps of mixing the hydrocolloids, insoluble fibre and water, combining with egg white to provide a liquid mixture, drying the mixture to dehydrate it, and grinding the dehydrated mixture to form the granular food ingredient. The method may also include applying the liquid mixture onto a baking sheet before drying, and/or sterilising and/or packaging the granular food ingredient. The granular food ingredient preferably may have a long shelf life.