Vegetable bouillon pastes (VB) were prepared by dry-mixing of ingredients with addition of food grade semisolid palm oil (PO) (27%). The dry ingredients were mainly salt, maltodextrin, yeast extract, flavours, and spices.
Vegetable bouillon pastes (VB) were prepared by dry-mixing ofingredients with addition of food grade semisolid palm oil (PO)(27%). The dry ingredients were mainly salt, maltodextrin, yeastextract, flavours, and spices.