Soup Croutons Oil Content
Standard soup croutons typically contain around 40% oil.
Two types of oil are used in the manufacture of soup croutons:
HPT A blend of hardened palm oils.
SPO Soft palm oil.
Choice of oil type is mainly dictated by the required shelf life and usage of the end application.
For products requiring a shelf life in excess of one year, HPT is used. (Typical shelf life for instant soup is 18 months). HPT gives the product the necessary stability and is less susceptible to rancidity.
As an alternative to HPT, particularly in low tfa applications, SPO with an added natural antioxidant may be used.
In soup applications, the HPT is dispersed on re-hydration of the crouton with hot/boiling water. However, if the crouton is eaten on its own, then HPT gives a claggy/oily mouth feel. It is unsuitable for use where soup croutons are also consumed as a snack. (E.g. when consumers eat the croutons in a pot meal whilst waiting for the meal to re-hydrate).
In these types of applications, Soup Snack Croutons are utilised. These are based on SPO. SPO is similar to the type of oil used to produce crisps and savoury snacks. It is also used to produce salad croutons. SPO tends to be used for shorter shelf life products (up to 12 months). SPO does not impart a claggy mouth feel when the crouton is consumed on its own and is therefore ideal for these types of applications.
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