Dry soup mixes

A slurry of the starch is cooked in the presence of a heat-stable bacterial endo-a-amylase. The enzyme hydrolyzes the a-l,4-glycosidic bonds in pregelatinized starch, the viscosity of the gel rapidly decreases, and maltodextrins are produced. The process may be terrninated at this point. The solution is purified and dried, and the maltodextrins are utilized as blandtasting functional ingredients in dry soup mixes, infant foods, sauces and gravy mixes, etc. 

The initial moisture content of B is X, and after equilibration with A, the moisture content is X2. The substances A and B will reach a mean relative humidity of about 40 percent, but not a mean moisture content. If this were a dry soup mix and the sensitive component was a freeze-dried vegetable with a moisture content of 2 percent and the other component, a starch or flour with a moisture content of 13 percent, the vegetable would be moistened to up to 9 percent. This would result in rapid quality deterioration due to nonenzymic browning reactions. In this case, the starch would have to be postdried. 

Litns bean Dry soup mixes and an ingredient in products made from cereal flours, where it raises the quantity and quality of protein. 

Dried and dehydrated fruits, vegetabies, and soup mixes... 

Celled salads and desserts Puddings—canned, dry cold-mix, milk-gel Dense syrups and dessert toppings Beverages—fruit, nonfat dry-milk Dehydrated gravies, sauces, and soups... 

Most people feel comfortable when the rdarive humidity is around 30 to 30%. The higher die temperature of air, the more water vapor the air can hold before it is fiilty saturated. Because of its abundance, air is commonly used in fiiod processing, espedally in fiiod drying processes to make dried finits, spaghetti, cereals, and soup mixes. Hot air is transported over the fiiod to absorb water vapors and thus remove them fiom die source. 

The production of dry soups and sauces essentially involves mixing the preproduced raw materials. The process steps are shown in Fig. 12.36. Weighing of individual components from the raw material silos and their pneumatic dosing... 

The use of dry beans for food is dependent upon the seed size, shape, color, and flavor characteristics, and is often associated with particular social or ethnic groups, Popular uses include soups, mixed-bean salads, pork and beans, beans boiled with meat or other vegetables or cereals, baked beans, precooked beans and powder and, in the Peruvian Andes, parched or roasted beans. 

Dried peas may be utilized in the production of canned or dehydrated pea soups, or to a limited extent to make the following products instant peas soup mixes, quick-cooking dried peas, pea flour, and pea protein concentrate. 

Uses Viscosifier, stabilizer, dispersant for bakery mixes, fresh cheese, cheese sauces, dry food mixes, instant puddings and desserts, vending soups, vinaigrettes, microwave food Features Cold water swelling Regulatory Kosher, Halal certified C HiForm 12747 [Cargill-Cerestar BVBA]... 

Uses Vise, developer, stabilizer for instant cream fillings, instant pie fillings, crackers, fresh cheese, cheese preps., cheese sauces, dry food mixes, instant pudding and desserts, instant sauces and gravies, instant soups, baby drinks, baby meals Regulatory Kosher, Haiai certified CTM-70 [Takemoto Oil Fat]... 

Chem. Descrip. Tapioca maltodextrin, ammonium bicarbonate Uses Dispersant, volume improver for dry food mixes, soup mixes, gravy mixes, cake mixes diluent for spice blends, color blends, dry mix beverages flow aid in foods contg. veg. oils and nonaq. liqs. grinding aid for high oil or fatty foods, e.g., nuts adsorbent for oils and fats bulking agent for low-calorie, artificially sweetened dry mixes Features Very low bulk dens. 

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