Instant soup premix from mushroom, potato starch, corn starch and xanthan gum: production, physicochemical and storage characteristics

Key Points

• Instant soup premix demonstrates stable physicochemical characteristics over time, reinforcing its quality.
• Storage conditions significantly influence the preservation of ingredient integrity, such as mushroom and starch.
• Production involved combining mushroom with potato starch, corn starch, and xanthan gum to enhance texture and flavor.
• These findings may enable the development of high-quality convenience foods in the culinary market.