Prevention of solidification of powdery food

Abstract

Abstract PURPOSE:To prevent solidification of powdery food having hygroscopic solidifying properties during preservation at high temperature, to maintain improved fluidity and extremely stable physical properties, by using specific amounts of a solid fat and water-insoluble ultrafine powder. CONSTITUTION:0.5-20wt% solid fat having 35-80 deg.C melting point and 0.1- 5wt% water-insoluble ultrafine powder such as calcium triphosphate, talc, magnesium oxide, etc. are added to powdery food such as powdered soy sauce, powdered milk, powdered fruit juice, etc. having hygroscopic solidifying properties preferably by adding the water-insoluble ultrafine powder to the solid fat which is melted under heating.

Inventors

• 👤 Fumihiko Odajima
• 👤 文彦 小田嶋
• 👤 Atsuo Nishikawa
• 👤 西川　惇生

Bibliographic Details