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Nestle

Last updated January 31, 2026
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Dehydrated culinary solid compression: NestleRecent Research Landscape

Inconsistent structural integrity in bouillon cubes leads to crumbling and production waste. This lever engineers the specific salt-starch powder ratio to ensure mechanical binding and shelf stability.

What technical problems is Nestle addressing in Dehydrated culinary solid compression?

Poor powder flowability

(4)evidences

Inconsistent particle movement and physical degradation during storage. Resolving these ensures reliable industrial dosing and extended product shelf life.

Structural fragility during handling

(2)evidences

Weak binding forces between salt and starch particles lead to structural failure during or after compression. Improving cohesive strength ensures tablet integrity and prevents crumbling during handling.