How do you make minute soup, the powder form of which you add water afterwards?
My idea is that they make soup, freeze it and obtain a dry residue through sublimation under low pressure. The dry residue is then your powder soup.
Correct? Or is a different technique used? Are there still options?
Asker: Oliver, 29 years old
Answer
Dear Oliver,
I suspect you’re right. The technique is officially called freeze-drying or lyophilization. It is popularly associated with Nescafé. Spray-drying would also be possible for stock (spraying in fine jets in a dry, warm environment).
Kind regards,
Myriam Mayers
K.H.Lim, Diepenbeek
Answered by
ir. Myriam Meyers
industrial microbiology and biochemistry
Catholic University of Leuven
Old Market 13 3000 Leuven
https://www.kuleuven.be/
Old Market 13 3000 Leuven
https://www.kuleuven.be/
.