DEHYDRATED FOOD

摘要

Readily rehydratable dehydrated edible products are obtained by drying compositions comprising finely divided foodstuff dispersed in edible gel substantially free of aeration and having a gel strength corresponding to yield stress of 200 grams of a cylinder of gel having 12 mm diameter and 12 mm height compressed at 5 cm/minute between pressure plates; the gels are produced for example by mixing solid calcium sulphate particles rapidly throughout gellable aqueous alginale or low-methoxy pectate sols and then allowing the solid calcium sulphate to dissolve and the mixtures to gel under shear-free conditions.