A solid food is a solid food having a solid form obtained by compression molding a powder, in which in a case where a drop test in which the solid food is dropped onto a drop face is repeated until the solid food is broken, the number of times of dropping leading to breakage when a dropping energy density per unit fracture stress EF is 2×10.sup.−4 [(J/m.sup.2)/(N/m.sup.2)] is 3 times or more, the number of times of dropping leading to breakage when EF is 1×10.sup.−4 [(J/m.sup.2)/(N/m.sup.2)] is 10 times or more, and the number of times of dropping leading to breakage when EF is 5×10.sup.−5 [(J/m.sup.2)/(N/m.sup.2)] is more than 30 times, EF being obtained by dividing a dropping energy density in the drop test by a fracture stress of the solid food.

A solid food is a solid food having a solid form obtained by compression molding a powder, in which in a case where a drop test in which the solid food is dropped onto a drop face is repeated until the solid food is broken, the number of times of dropping leading to breakage when a dropping energy density per unit fracture stress EF is 2×10.sup.−4 [(J/m.sup.2)/(N/m.sup.2)] is 3 times or more, the number of times of dropping leading to breakage when EF is 1×10.sup.−4 [(J/m.sup.2)/(N/m.sup.2)] is 10 times or more, and the number of times of dropping leading to breakage when EF is 5×10.sup.−5 [(J/m.sup.2)/(N/m.sup.2)] is more than 30 times, EF being obtained by dividing a dropping energy density in the drop test by a fracture stress of the solid food.

A solid food is a solid food having a solid form obtained by compression molding and hardening a food powder, in which a specific surface area voxel ratio of the solid food is configured such that an average value A from a surface of the solid food to a depth of 2 mm is smaller than an average value C from a depth of 4 mm from the surface of the solid food to a depth of 6 mm, and a rate of decrease (C−A)/C×100 of the specific surface area voxel ratio obtained by dividing a difference (C−A) between the average value C and the average value A by the average value C is 9.5% or less.

A solid food is a solid food having a solid form obtained by compression molding and hardening a food powder, in which a specific surface area voxel ratio of the solid food is configured such that an average value A from a surface of the solid food to a depth of 2 mm is smaller than an average value C from a depth of 4 mm from the surface of the solid food to a depth of 6 mm, and a rate of decrease (C−A)/C×100 of the specific surface area voxel ratio obtained by dividing a difference (C−A) between the average value C and the average value A by the average value C is 9.5% or less.

The present invention refers to the use of a calcium carbonate-based composition as an anticaking agent, wherein the calcium carbonate-based composition comprises a first component being a natural ground calcium carbonate or a precipitated calcium carbonate, and a second component being a surface-reacted calcium carbonate, wherein the surface-reacted calcium carbonate is a reaction product of natural ground calcium carbonate or precipitated calcium carbonate with carbon dioxide and at least one H.sub.3O.sup.+ ion donor, wherein the carbon dioxide is formed in situ by the at least one H.sub.3O.sup.+ ion donor treatment and/or is supplied from an external source. Furthermore, the present invention refers to a particulate composition comprising such an anticaking agent, and to a method for producing such a particulate composition.

A solid food has a solid form obtained by compression molding a powder. Where a dissolution process from the solid food starting to dissolve until completely dissolving is measured over time on the basis of electric conductivity, times at which a dissolution ratio where electric conductivity at the time of finish of dissolution is 100%, reaches 20%, 63%, and 95% are t.sub.20, t.sub.63, and t.sub.95, and times (sec) at which the dissolution ratio of a reference solid food, formed under conditions in which a difference in weight with the solid food is within ±0.3%, a difference in surface area is within ±2%, a difference in hardness is within ±4%, and a humidification treatment temperature is 100° C. or lower, reaches 20%, 63%, and 95% are t.sub.20ref, t.sub.63ref, and t.sub.95ref, a solubility index (I.sub.d) represented by the following Formula (1) is less than 1.

I.sub.d=(t.sub.20/t.sub.20ref+t.sub.63/t.sub.63ref+t.sub.95/t.sub.95ref)/3  (1)

A solid food has a solid form obtained by compression molding a powder. Where a dissolution process from the solid food starting to dissolve until completely dissolving is measured over time on the basis of electric conductivity, times at which a dissolution ratio where electric conductivity at the time of finish of dissolution is 100%, reaches 20%, 63%, and 95% are t.sub.20, t.sub.63, and t.sub.95, and times (sec) at which the dissolution ratio of a reference solid food, formed under conditions in which a difference in weight with the solid food is within ±0.3%, a difference in surface area is within ±2%, a difference in hardness is within ±4%, and a humidification treatment temperature is 100° C. or lower, reaches 20%, 63%, and 95% are t.sub.20ref, t.sub.63ref, and t.sub.95ref, a solubility index (I.sub.d) represented by the following Formula (1) is less than 1.

I.sub.d=(t.sub.20/t.sub.20ref+t.sub.63/t.sub.63ref+t.sub.95/t.sub.95ref)/3  (1)

An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark component having sugar, coffee and/or cocoa particles for producing a dark layer; a white component having creamer and sugar for producing white layer; wherein the dark component has a density in the range of 0.5 to 0.7 g/cm.sup.3 and wherein the white component has a density in the range of 0.74 to 0.9 g/cm.sup.3 and wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa.

An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark component having sugar, coffee and/or cocoa particles for producing a dark layer; a white component having creamer and sugar for producing white layer; wherein the dark component has a density in the range of 0.5 to 0.7 g/cm.sup.3 and wherein the white component has a density in the range of 0.74 to 0.9 g/cm.sup.3 and wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa.

The present invention relates to compressed solid milk tablets, a method for producing the same and a modular system for carrying out said method. The method comprises: (a) compressing milk powder to obtain compressed solid milk units with a mechanical strength between 10 kPa and 300 kPa, (b) humidifying the compressed solid milk units by exposing them in a humidifying chamber to humid air having a relative humidity of more than 95% and a temperature between 60 and 90° C., wherein the humid air comprises condensed water vapour, and (c) drying the humidified and compressed solid milk units to obtain compressed solid milk tablets. The tablets obtained by this method have a mechanical strength between 20 kPa and 1000 kPa, a core/crust structure, wherein the crust comprises milk particles that are solidified and fused in parallel and perpendicular planes, relative to the tablet surface, and a friability of less than 5%.