Foodstuffs are very often available as an aqueous solution, a slurry or a paste, having a limited shelf life due to bacterial activity destroying the nutritive value of the product, unless it is kept at low temperatures or preservatives are added, sugar or salt for example, to reduce the bacterial activity.´

Removal of water from the product will likewise reduce the bacterial activity in the final product and thus ensure an almost infinite shelf life, if the product is dry enough and kept in a dry, cold place.

Animal or vegetable food products, or combinations hereof, are characterized by their content of:

• Proteins
• Carbohydrates
• Fat
• Starch
• Other ingredients