Formulation of caking-resistant powdered soups based on NMR analysis

M. S. Chung, R. Ruan, P. Chen, Y. G. Lee, T. H. Ahn, C. K. Baik

Research output: Contribution to journalArticlepeer-review

11 Scopus citations


This study demonstrates that the caking tendencies of powdered soups could be altered by adjusting the proportions of existing ingredients in the recipes without using anticaking chemicals. The composition adjustment was guided by the knowledge of the caking tendencies of individual ingredients, which was acquired with alow field nuclear magnetic resonance (NMR) instrument. This study showed that increasing the proportions of caking-resistant ingredients in soup recipes lowered the caking tendency. Multiple regression models based on the data from NMR experiments and storage tests were used for prediction of days-until-caking (DUC) values of soup products stored at different temperatures (37 to 65°C).

Original languageEnglish
Pages (from-to)1147-1151
Number of pages5
JournalJournal of Food Science
Issue number8
StatePublished - 2001


  • Caking
  • Molecular mobility
  • NMR
  • Soup powder
  • Spin-spin relaxation time (T)


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