Tablete de caldo

• Main Authors: JIMMY PERDANA, THOMAE-WORRINGER CORINNA, HANGARTER PETER, ERIK KURT LARREA ANAYA, SHI WEIFENG, SCHROEDER VOLKER, TRAPPO GREGORY
• Format: Patent
• Language: Portuguese
• Published: 21.09.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

tablete de caldo. a invenção refere-se a um tablete de caldo que compreende 20 a 70%, em peso, de sal cristalino, até 15%, em peso, de açúcar cristalino e 10 a 70%, em peso, de pedaços de material de origem vegetal, sendo que o sal cristalino tem um diâmetro médio de partícula dv50 na faixa de 0,7 a 3,5 mm, sendo que o açúcar cristalino tem um diâmetro médio de partícula dv50 na faixa de 0,5 a 3,5 mm e os pedaços de material de origem vegetal têm um diâmetro médio de partícula dv50 na faixa de 0,7 a 9,0 mm. The invention relates to a bouillon tablet comprising 20-70 wt % crystalline salt, up to 15 wt % crystalline sugar and 10-70 wt % pieces of plant material, wherein the crystalline salt has a median particle diameter Dv50 in the range of 0.7 to 3.5 mm, wherein the crystalline sugar has a median particle diameter Dv50 in the range of 0.5 to 3.5 mm and the pieces of plant material have a median particle diameter Dv50 in the range of 0.7 to 9.0 mm.