Formulation of caking-resistant powdered soups based on NMR analysis

This study demonstrates that the caking tendencies of powdered soups could be altered by adjusting the proportions of existing ingredients in the reci pes without using anticaking chemicals. The composition adjustment was guid ed by the knowledge of the caking tendencies of individual ingredients, whi ch was acquired with a low field nuclear magnetic resonance (NMR) instrumen t. This study showed that increasing the proportions of caking-resistant in gredients in soup recipes lowered the caking tendency. Multiple regression models based on the data from NMR experiments and storage tests were used f or prediction of days-until-caking (DUC) values of soup products stored at different temperatures (37 to 65 degreesC).