PROCESS FOR PRODUCING A DRY PRODUCT FOR FOOD PREPARATIONS

PROCEDE DE PREPARATION D'UN PRODUIT ALIMENTAIRE SEC

English Abstract

Abstract of the Disclosure

An edible, hydrophilic substance is wetted with water
or an aqueous liquid to form a crumbly mass which is then uni-
formly mixed. A starch or starch-containing material is then
folded into the mixed mass until a homogeneous blend is obtained
which is then conditioned, crushed, if desired, dried and sifted
to a particle size of about 100 to 300 microns. The weight
ratio of hydrophilic substance to water and starch is such that
the conditioned product is in the form of agglomerates compris-
ing starch nuclei particles that are surrounded by or embedded
in a protective layer of the hydrophilic substance. The agglo-
merated product obtained can be mixed or blended with dry food
ingredients to obtain an instant food product that can be readi-
ly and easily prepared by stirring in hot or cold water and
which is free of lumps.

Claims

The embodiments of the invention in which an exclusive property
or privilege is claimed are defined as follows:

1. A process for producing a dry product for food pre-
paration comprising:
wetting and mixing together an edible, hydrophilic
substance with an amount of water or an aqueous liquid sufficient
to form a crumbly mass; folding into said crumbly mass a binder
material comprising a starch or starch containing material in
an amount to form 25% to 75% by weight, based on the weight of
the crumbly mass, until homogeneous;
conditioning, drying and sifting said homogeneous
mass to obtain a dry product having a particle size of about
100 to 300 microns, the weight ratio of hydrophilic substance
to water and binder material being such that the conditioned
product is in the form of agglomerates having binder material
nuclei particles surrounded by a layer of said hydrophilic
substance, said dry product, when blended with dry food
ingredients, forming an instant food product capable of being
readily and easily dissolved in hot or cold water without
forming lumps.


2. The process of claim 1, wherein said hydrophilic
substances are wetted and uniformly mixed with about 3 to
30% by weight of said water or aqueous liquid based upon the
weight of said hydrophilic substance.

3, The process of claim 2, wherein said hydrophilic
substance is crystalline.

4. The process of claim 1, wherein the edible, hydro-
philic substance is selected from the group consisting of sugars,
sugar alcohols, organic acids, inorganic salts, sodium gluta-
mate and mixtures thereof.


5. The process of claim 1, wherein said starch or starch-
containing material is selected from the group consisting of
native starches, edible modified starches, roast dextrin,
thin-boiling starches, oxidized starches, starch esters and
starch ethers, and mixtures thereof.


6. The process of claim 1, 2 or 4, wherein said
agglomerated and conditioned mass is dried to a water content
of about 2 to 10%.


7. The process of claim 1, wherein said binder material
includes a binder selected from edible, high molecular weight,
vegetable binders and gelatin in an amount of up to about 25%
by weight based upon the weight of said starch or starch-
containing material.


8. The process of claim 1, 2 or 4, which includes
adding flavouring and colouring agents to said hydrophilic
substances, said agents having been wetted to form a crumbly
mass prior to the addition of said binder material therein.


9. The process of claim 4, wherein said sugars are
selected from the group consisting of lactose, sucrose, dextrose,
glucose syrup and maltodextrin; said sugar alcohols are
selected from the group consisting of sorbitol and mannitol;
and, said inorganic salt is sodium chloride.



10. The process of claim 5, wherein said native starches
are selected from the group consisting of corn starch, wheat
starch, rice starch, potato starch, tapioca starch and waxy
starches; and, said edible modified starches are pregelatinized
starches.



11. The process of claim 7, wherein said vegetable
binders are selected from the group consisting of pectin,
alginates, carrageenates, agar-agar, tragacanth, gum arabic,
guar meal and carob kernel meal.

12. A process for producing a dry product for food pre-
parations comprising:
wetting and uniformly mixing together an edible,
hydrophilic substance with water or an aqueous liquid in an
amount of about 3-30% by weight of said hydrophilic substance
to form a crumbly mass, said hydrophilic substance being a
member selected from the group consisting of sugars, sugar
alcohols, organic acids, inorganic salts, sodium glutamate
and mixtures thereof;
folding into said crumbly mass a binder material
comprising a starch or starch containing binder material
in an amount of about 25-75% by weight of said crumbly mass
until a homogeneous agglomerated blend is obtained, said
starch or starch-containing material being a member selected
from the group consisting of native starches, edible modified
starches, roast dextrin, thin-boiling starches, oxidized
starches, starch esters and starch ethers, and mixtures there-
of and said agglomerated blend comprising starch nuclei
particles surrounded by a layer of said hydrophilic sub-
stance; conditioning and drying said agglomerated blend to a
water content of about 2-10%; and, sifting said agglomerated
dry blend to obtain a dry product having a particle size of
about 100-300 microns, said dry product, when blended with
dry food ingredients, forming an instant food product capable
of being readily and easily dissolved in hot or cold water
without forming lumps.
11


13. The process of claim 12, wherein said binder mate-
rial consists of starch or starch-containing material.

14. The process of claim 12, wherein said binder mate-
rial includes a binder selected from edible, high molecular
weight, vegetable binders and gelatin in an amount of up to
about 25% by weight based upon the weight of said starch
or starch-containing material.


15. The process of claim 14, wherein said binder mate-
rial includes a vegetable binder selected from the group
consisting of pectin, alginates, carrageenates, agar-agar,
tragacanth, gum arabic, guar meal and carob kernel meal.

16. The process of claim 12, 13 or 14, wherein said
sugars are selected from the group consisting of lactose,
sucrose, dextrose, glucose syrup and maltodextrin; said
sugar alcohols are selected from the group consisting of
sorbitol and mannitol; and, said inorganic salt is sodium
chloride.

17. The process of claim 12 or 13, wherein said native
starches are selected from the group consisting of corn starch
wheat starch, rice starch, potato starch, tapioca starch,
and waxy starches; and, said edible modified starches are pre-
gelatinized starches.

18. The process of claim 12, 13 or 14, which includes
adding flavoring and coloring agents to said hydrophilic
substances, said agents having been wetted to form a crumbly
mass prior to the addition of said binder material.


19. The process of claim 12 or 13, wherein said hydro-
philic substance is crystalline.
12


20. A process for producing a dry edible product in the
form of agglomerates having starch nuclei, each nucleus being
embedded in a layer of a hydrophilic substance, for use in
blending with dry food ingredients to form an instant food
product capable of being readily and easily dissolved
in water without forming lumps, said process comprising the
following steps:
a) first preparing a homogeneous, conditioned mass of
hydrophilic substance, moisture and starch, said preparation
comprising the steps of:
(1) first mixing together, to form a crumbly mass
at least one edible, hydrophilic substance
with water or an aqueous liquid in an amount
of from 3% to 30% by weight based on the weight
of the hydrophilic substance, said hydrophilic
substance being a member selected from the group
consisting of sugars, sugar alcohols, organic
acids, inorganic salts, sodium glutamate and
mixtures thereof.

(2) then folding into said crumbly mass a starch
or starch-containing material in an amount of
from 25% to 75% by weight, based on the weight
of the crumbly mass, until a homogeneous mass
is obtained, and
(3) then conditioning the homogeneous mass at
ambient temperature and without agitation for
at least about twenty minutes;
b) then drying the mass to a moisture content of from
about 2% to about 10%, and
c) then sifting the dry product to a particle size of
from about 100 microns to about 300 microns;
13


d) whereby discrete particles consisting essentially
of nuclei of starch or a starch-containing material with
each nucleus embedded in a layer of a hydrophilic substance
are formed.


21. The process of claim 20, wherein said starch or
starch-containing material is selected from the group con-
sisting of native ungelatinized starches, native pre-
gelatinized starches, edible modified ungelatinized starches,
edible modified pre-gelatinized starches, and mixtures there-
of.

22. The process of claim 20, wherein edible, high
molecular weight, vegetable binders, or gelatin are used in
place of said starch or starch-containing materials in an
amount of up to about 25% by weight based upon the weight of
said starch or starch-containing material.


23. The process of claim 20, 21 or 22, which includes
adding flavoring and coloring agents to said hydrophilic
substances, said agents having been wetted to form a crumbly
mass prior to the addition of said starch or starch-containing
material therein.


24. The process of claim 20, 21, or 22, wherein said
sugars are selected from the group consisting of lactose,
sucrose, dextrose, glucose syrup and maltodextrin; and, said
sugar alcohols are selected from the group consisting of
sorbitol and mannitol.

25. The process of claim 22, wherein said vegetable
binders are selected from the group consisting of pectin,
alginates, carregeenates, agar-agar, tragacanth, gum arabic,
guar meal and carob kernal meal.
14


26. A dry, agglomerated, homogeneously blended product
for food preparations comprising:
discrete particles of about 100-300 microns con-
sisting essentially of nuclei of binder material each of
which is embedded in a layer of a hydrophilic substance
and having a water content of about 2-10%, said binder mate-
rial comprising starch or a starch-containing material,
said hydrophilic substance being a member selected
from the group consisting of sugars, sugar alcohols, organic
acids, inorganic salt, sodium glutamate and mixtures thereof,
said agglomerated product, when blended with dry food ingredients,
forming an instant food product which is capable of being readily
and easily dissolved in hot or cold water without forming lumps,
said binder being present in an amount of 25% to
75% by weight, based on the weight of a crumbly mass formed
by wetting and mixing together said hydrophilic substance
with an amount of water or an aqueous liquid sufficient to
from the crumbly mass.


27, The dry product of claim 26, wherein said starch
and starch-containing materials are selected from the group
consisting of native starches, edible modified starches,
roast dextrin, thin-boiling starches, oxidized starches,
starch esters and starch ethers and mixtures thereof.


28. The dry product of claim 27, wherein said native
starches are selected from the group consisting of corn
starch, wheat starch, rice starch, potato starch, tapioca
starch, and waxy starches and, said edible modified starches
are pregelatinized starches.


29. The dry product of claim 26, wherein said binder
includes up to 25% by weight, based on the weight of starch
or starch-containing material, of gelatin or an edible high
molecular weight vegetable binder selected from the group
consisting of pectin, alginates, carrageenates, agar-agar,
tragacanth, gum arabic, guar meal and carob kernel meal.


30. The dry product of claim 26, 27 or 28, wherein
said sugars are selected from the group consisting of lactose,
sucrose, dextrose, glucose syrup and maltodextrin; said sugar
alcohols are selected from the group consisting of sorbitol
and mannitol; and, said inorganic salt is sodium chloride.


31. The dry product of claim 26, 27 or 28, wherein said
hydrophilic substance also contains flavoring and coloring
agents.


32. The dry product of claim 26, wherein said binder
material consists of a starch or starch-containing material.


33. The dry product of claim 26, wherein said binder
material consists of a starch or starch-containing material
and up to 25% by weight of a binder selected from the group
consisting of vegetable binders and gelatin, based on the
weight of starch or starch-containing material.



34, A dry, agglomerated product for food preparations
comprising:
discrete particles of about 100-300 microns con-
sisting essentially of nuclei of starch or a starch-containing
material, each nucleus being embedded in a layer of a hydro-
philic substance, said particles having a water content of
about 2-10%, and having been formed by first mixing together,
16


to form a crumbly mass, at least one edible, hydrophilic
substance with water or an aqueous liquid in an amount of
from 3% to 30% by weight based on the weight of the hydro-
philic substance, then folding into said crumbly mass a
starch or starch-containing material, in an amount of
from 25% to 75% by weight, based on the weight of the
crumbly mass, until a homogeneous mass is obtained and then
conditioning the homogeneous mass at ambient temperature for
at least about 20 minutes without agitation of the mass
during conditioning; then drying the mass to a moisture con-
tent of about 2-10%, and then sifting the dry product to a
particle size of 100-300 microns; said hydrophilic substance
being a member from the group consisting of sugars, sugar
alcohols, organic acids, inorganic salts, sodium glutamate and
mixtures thereof, and said agglomerated product, when blended
with dry food ingredients forming an instant food product
which is capable of being readily dissolved in water without
forming lumps.

35, The dry product of claim 34, wherein said sugars
are selected from the group consisting of lactose, sucrose,
dextrose, glucose syrup and maltodextrin; said sugar alcohols
are selected from the group consisting of sorbitol and
mannitol; and, said inorganic salt is sodium chloride.

36. The dry product of claim 34, wherein said hydro-
philic substance also contains flavoring and coloring agents.

37. The dry product of claim 34, which, when blended
with dry food ingredients, forms an instant food product
which is capable of being readily and easily dissolved in hot
water without forming lumps, wherein the starch or starch -
containing material forming the nuclei of the discrete particles


17


is a member selected from the group consisting of ungelatinized
native starch, ungelatinized edible modified starch, pre-
gelatinized native starch, pregelatinized edible modified
starch, and mixtures thereof.


38. The dry product of claim 34, which, when blended
with dry food ingredients, forms an instant food product
which is capable of being readily and easily dissolved
in hot or cold water without forming lumps, wherein the
starch or starch-containing materials forming the nuclei
of the discrete particles is a member selected from the
group consisting of pregelatinized native starch, pregelatinized
edible modified starch and mixtures thereof,


39. The dry product of claim 34, wherein the nuclei of
the particles contain, in addition to the starch or starch-
containing material, up to about 25% by weight, based upon
the weight of the starch or starch-containing material of
gelatin or one or more edible high molecular weight vege-
table binders.

40. The dry product of claim 39, wherein said vege-
table binders are selected from the group consisting of
pectin, alginates, carrageenates, agar-agar, tragacanth,
gum arabic, guar meal and carob kernel meal.


41. An instant food preparation comprising the dry pro-
duct of claim 26, 27 or 28, in association with dry food
ingredients.


42. An instant food preparation comprising the dry pro-
duct of claim 37, 38 or 39, in association with dry food
ingredients.

18

Description

~ i61~0

This invention relates to a process for producing a
dry product for food preparations which readily and easily swell
and dissolve in water or aqueous liquids without forming lumps.
It has been known that binders, such as starch or
starch-containing flours, can be sprayed with water, steam or
aqueous salt or sugar solutions and that the agglomerates formed
during this process can then be dried such as by means of a
fluidized bed. However, this process cannot be applied when
using pregelatinized starch or flours containing pregelatinized
starch wherein the starch is present in a cold-swelling state.
Wetting of these products, even when treated with steam, results
in the formation of lumps. Consequently, the food preparations
made using these products also contain lumps and do not swell
easily in water and other aqueous liquids.
It has now been found that these disadvantages can be
avoided by wetting edible, hydrophilic substances with a suffi-
cient amount of water or aqueous liquid to form a crumbly mass,
thoroughly mixing the mass to uniformity, folding starch or a
starch-containing material into the mixed, crumbly mass until it
is homogeneous, conditioning the homogeneous mass; crushing it if
desired, and, drying and sifting the mass, the ratio of hydro-
philic substance to water and starch being such that the con-
ditioned product is present in the form of agglomerates in which
the starch particles are the nuclei and are surrounded by or
embedded in a protective layer of hydrophilic substance.
According to the invention, there is provided a pro-
cess for producing a dry product for food preparations compris-
ing: wetting and mixing together an edible, hydrophilic sub-
stance with an amount of water or an aqueous liquid sufficient
to form a crumbly mass; folding into said crumbly mass a binder
material comprising a starch or starch containing material until

homogeneous, conditioning, drying and sifting said homogeneous


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mass to obtain a dry product having a particle size of about 100
to 300 microns, the weight ratio of hydrophilic substance to
water and binder material being such that the conditioned pro-
duct is in the form of agglomerates having binder material
nuclei particles surrounded by a layer of said hydrophilic sub-
stance, said dry product, when blended with dry food ingredient~,
forming an instant food product capable of being readily and
easily dissolved in hot or cold water without forming lumps.
The homogeneous mass is suitably conditioned at
ambient temperature, without agitation for at least about twenty
minutes.
According to another aspect of the invention, there is
provided a dry, agglomerated, homogeneously blended product ~or
food preparation~ comprising: discrete particles of about 100 -
300 microns consisting essentially of nuclei of binder material
each of which is embedded in a layer of a hydrophilic substance
and having a water content of about 2 - 10%~ said binder material
comprising starch or a starch-containing material, said agglome-
rated product, when blended with dry food ingredients, forming an
instant food product which is capable of being readily and easily
dissolved in hot or cold water without forming lumps.
The hydrophilic ~ubstance may be a sugar, sugar
alcohol, inorganic salt, sodium glutamate or a mixture thereof.




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B


~(~6612~

- -As-used throughout this application and in the
appended claims, it should be understood that the expressions
"conditioning" and/or "conditioned" refers to the quiescent, that
is, non-agitated, state of the homogeneous mass obtained immedi-
ately after the qtarch or starch-containing material has been
folded into it. This conditioning generally occurs over a period
of about 20 - 40 minutes during which time the mass is permitted
to equilibrate, with regard to temperature and moisture, and
become hardened so that it can then be readily and easily broken

10 up.




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In carrying out the invention, it is advantageous to
wet the hydrophilic substances with about 3 to 30% by weight of
water or aqueous liquid, based upon the weight of the hydrophilic
substances, to form the crumbly mass which is then mixed uni-
formly.
Starch or starch-containing material is preferably
folded into the mixed mass in an amount of about 25 to 75% by
weight based upon the weight of the crumbly mixed mass.
It is important that the water is first combined with
the edible, hydrophilic substances, which are preferably in
crystalline form, so that the starch is coated by the hydrophilic
substances. When this starch-coated product is then placed in
water or aqueous liquids or when the aqueous liquids are poured
over it, the hydrophilic substances will dissolve first and per-
mit the water to penetrate into the starch particles without
causing lump formation. This is an extremely important aspect
in the manufacture of instant food products which are prepared
for consumption by being stirred into cold or hot water, or
ideally, are strewn into cold or hot water or over which water
can be poured without resulting in the formation of lumps.
The edible, hydrophilic substances are preferably
sugars, for example, lactose, sucrose, dextrose, glucose syrup
and maltodextrin: sugar alcohols, for example, sorbitol and
mannitol, organic acids, inorganic salts, for example, sodium
chloride,and sodium glutamate, or mixtures thereof.
Suitable starches include native starches such as corn,
wheat, rice, potato and tapioca starches and waxy starches,
edible modified starches such as pregelatinized starches, roast
dextrins, thin-boiling starches, oxidized starches, starch
esters and starch ethers, or mixtures thereof.
Drying of the agglomerated, conditioned and, if desired,

crushed mass is preferably to a water content of about 2 to 10%,


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and it is advantageous to sift the dried agglomerates to a grain
size between about 100 and-300 microns. - ~
If desired, the food preparations made from the dry
products can be modified to exhibit specific properties in terms
of structure and viscosity~. Instead of the starch or starch-
containing flours, other edible, high-molecular weight vegetable
binders can be used such as pectin, alginates, carrageenates,
agar-agar, tragacanth, gum arabic, guar meal and carob kernel
meal, or gelatin in an amount of up to about 25% by weight based
upon the dry weight of the starch or starch-containing material.
In the manufacture of dry products for specific instant
preparations, e.g., soups and beverages, all or part of the
desired flavoring and/or coloring matters can be added to the
hydrophilic substances, which have been wetted to form a crumbly
mass, before adding the starch. Alternatively, aqueous liquids,
such as fruit juices, wine, milk, and the like can be used
instead of water to wet the edible, hydrophilic substances.
m e following examples are set forth to more clearly
illustrate the invention and it should be understood that they
are presented as being exemplary and not limitative of the inven-
tion.
Exam~le 1: Basic Product 1 - Milk Shake Powder
_
In a Hobart*mixer, 450 g lactose is uniformly mixed
with 75 ml water to form a crumbly mass. m en, 300 g pregelatin-
ized starch is introduced and folded in until homogeneity is
reached. After 20 to 30 minutes of conditioning, the agglomerated
product is coarsely crushed, dried in a vacuum dryer to a water
content of about 5%, and then sifted to a grain size of 225
microns .
On the basis of this basic product, a dry product for
milk shakes can be produced according to the following formula:
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Inqredient Amount
Basic product 1 50 g
Dextrose 50 g
Powdered sugar 50 g
Fruit powder 70 g
Total 220 g
The dry product can be stirred easily into 1 liter of
cold milk to yield a fruit-flavored milk shake free of lumps.,
E_ample 2: Basic Product 2 - Oxtail Soup Powder
Lactose in an amount of 15 to 50 parts by weight and
10 to 25 parts by weight of maltodextrin are uniformly mixed with
50 to 20 parts by weight of water (referred to as lactose +
maltodextrin solids) to form a crumbly mass. Then, 45 to 55
parts by weight of corn starch (referred to as the crumbly mass)
are folded in until homogeneity is reached. After 20 to 30
minutes of conditioning, the agglomerated product is coarsely
crushed, dried in a fluidized bed dryer to a water content of
about 8%, and sifted to a grain size between 200 and 300 microns.
On the basis of this basic product 2, an instant oxtail
20 soup powder is produced by blending the following ingredients:
Inaredients Parts by Weiqht
Basic product 2 53.2

Red wine powder,
spray-dried 4.0

Tomato powder,
spray-dried 6.0

Seasoning & dehydrated
vegetable blend 26.3
Sunflower fat, liquid 10.0
Dry caramel 0.5

Total 100.0
Sixty (60) to 70 g of this dry product is stirred into
1/2 liter of boiling water to readily and easily yield an oxtail


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soup free of lumps, with no prolonged cooking being required for
the preparation.
Example 3: Basic Product 3 - Instant Tomato Powder
Fifteen (15) to 35 parts by weight lactose, 8 to 20
parts by weight dextrose, 6 to 10 parts by weight sodium chloride
and 6 to 8 parts by weight monosodium glutamate are uniformly
mixed with 20 parts by weight water (referred to as solids of the
mixture of hydrophilic substances) to form a crumbly mass. Then,
55 parts by weight of a mixture of equal parts by weight of pre-

gelatinized starch and thin boiling corn starch (referred to asthe crumbly mass) are folded in until homogeneity is reached.
After 20 minutes of conditioning, the agglomerated product is
coarsely crushed, dried in a vacuum dryer to a water content of
about 7%, and sifted to a grain size between 200 and 250 microns.
On the basis of this basic product, an instant tomato
powder is produced by blending the following ingredients:
In~redients Parts by Wei~ht
Basic product 3 36.5

Tomato powder,
spray-dried 39.4
Sucrose 3.0
Powdered skimmed milk 4.8

Seasoning & dehydrated
vegetable blend 9.3

Hydrolized vegetable
protein powder 2.5
Sunflower fat, liquid 4.5
Total 100.0
Sixty (60) to 70 g of this mixture is easily and
readily stirred into 1/2 liter of water heated to between about

70 and 90C. to yield a tomato soup free of lumps. ~o heating to
boiling or prolonged cooking is required.


1066~20

Example 4 Basic Product 4 - Instant Pea Soup Powder
Twenty (20) to 52 parts by weight lactose and 5 to 13
parts by weight sorbitol are uniformly mixed with 10 to 15 parts
by weight water (referred to as lactose + sorbitol solids) to
form a crumbly mass. Then, 35 to 75 parts by weight of a mixture
i of equal parts of pregelatinized potato and corn starch (referred
to as the crumbly mass) are folded in until homogeneity is
reached. After 20 to 30 minutes of conditioning, the agglome~a-
ted product is coarsely crushed, dried to a water content of
about 5 to 7%, and sifted to a grain size between 250 and 300
microns.
On the basis of this basic product, an instant pea soup
powder, is produced by blending the following ingredients:
I~redient Parts bY Weiqht
Basic product 4 35.2

Pease-meal, green
(without hulls) 35.2

Hydrolyzed vegetable
protein powder 2.5
Sodium Chloride 1.9
Monosodium glutamate 4.5

Seasoning & dehydrated
vegetable blends 8.0
Fat bacon, minced 3.2
Sunflower fat, liquid 9.5
Total 100.0
Fifty (50) to 60 g of this mixture is stirred easily
and without lump formation into 1/2 liter of water heated to
between 70 and 90C. to yield a pea soup. No heating to boiling
or prolonged cooking is required.

Example 5: Basic Product 5 - Instant Dessert Powder
In a Hobart*mixer, 250 g lactose, 100 g sucrose and
100 g dextrose are uniformly mixed with 80 ml water to form a
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crumbly mass. Then, 350 g pregelatinized starch is introduced
and folded in until homogeneity is reached. After 25 minutes of
conditioning, the agglomerated product is coarsely crushed,
- dried in a vacuum dryer to a water content of about 5%, and
sifted to a grain size of 150 microns.
On the basis of this basic product, an instant dessert
powder is produced by blending the following ingredients:
Inqredients Parts by Weiqht
Basic product 5 62.4
Sucrose 29.7
Tetrasodium pyrophosphate 2.4
Disodiumhydrogen phosphate 2.4
Bourbon*vanilla 3.0
Coloring matter 0.1
Total 100.0
Thirty (30) to 40 g of this mixture is easily and
readily stirred without lump formation into 300 ml of cold or
hot milk to yield an instant dessert.
While the invention has been described in detail with
reference to specific embodiments thereof, it should be under-
stood and will be recognized by those skilled in the art that
various changes and modifications can be made therein without
departing from the scope of the invention.




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