PRODUIT VEGETAL DESHYDRATE ET SON PROCEDE D'OBTENTION

摘要

The invention concerns a substantially dehydrated vegetable product, in particular a herb, an aromatic or spice plant, characterised in that it has the following characteristics: a mineral salt content of about 8 wt. % to about 15 wt. % relative to said vegetable product total weight; a carbohydrate or polyol content of about 4 wt. % to 15 wt. % relative to said vegetable product total weight; a water content of about 10 wt % to about 30 wt. % relative to the vegetable product total weight; a water activity (aw) of about 0.5 to about 0.7; preservation of organoleptic properties of the corresponding original product for a time interval of about 5 months.