Processing

Please wait...

PATENTSCOPE will be unavailable a few hours for maintenance reason on Tuesday 27.07.2021 at 12:00 PM CEST
Settings

Settings

Goto Application

1. US20180199604 - SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND POLYSACCHARIDE GUMS

Note: Text based on automatic Optical Character Recognition processes. Please use the PDF version for legal matters

[ EN ]

Claims

1. A savoury concentrate comprising the following components:
a) 22-85 wt. % inorganic salt;
b) 2-60 wt. % fat;
c) 0.2-4.8 wt. % of xanthan gum;
d) 0.2-4.8 wt. % polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combinations thereof;
e) 0-25 wt. % of glutamate component selected from glutamic acid, edible glutamate salts and combinations thereof;
f) 0-25 w. % starch component selected from native starch, pregelatinised starch, maltodextrin, modified starch and combinations thereof;
g) 0-20 wt. % of sugar selected from monosaccharides, disaccharides and combinations thereof;
h) 0-45 wt. % of vegetable matter selected from vegetables, herbs, spices and combinations thereof;
i) 0-10 wt. % water;
wherein the savoury concentrate is a granulate or a shaped article; wherein the components a) to f) together constitute at least 55 wt. % of the savoury concentrate;
and wherein the combination of xanthan gum and the polysaccharide gum is present in the savoury concentrate in a concentration of 0.6-5 wt. %.
2. (canceled)
3. Savoury concentrate according to claim 1, wherein the concentrate is a shaped article having a weight of 2-50 g, said shaped article comprising the following components:
a) 35-70 wt. % inorganic salt;
b) 5-60 wt. % fat, said fat having a solid fat content at 20° C. (N 20) of at least 5%;
e) 0-20 wt. % of the glutamate component.
4. Savoury concentrate according to claim 1, wherein the concentrate is a granulate having a mass weighted average diameter in the range of 0.1-5 mm, said granulate comprising the following components:
a) 35-85 wt. % inorganic salt;
b) 3-20 wt. % fat;
e) 2-20 wt. % of the glutamate component.
5. Savoury concentrate according to claim 1, the components a) to i) together constitute at least 75 wt. % of the savoury concentrate.
6. Savoury concentrate according to claim 1, wherein the inorganic salt is selected from sodium chloride, potassium chloride and combinations thereof.
7. Savoury concentrate according to claim 1, wherein the savoury concentrate contains 3-20 wt. % of the starch component.
8. Savoury concentrate according to claim 6, wherein the starch component is native starch.
9. Savoury concentrate according to claim 1, wherein the combination of xanthan gum and the polysaccharide gum is present in the savoury concentrate in a concentration of 0.8-4 wt. %.
10. Savoury concentrate according to claim 1, wherein the polysaccharide gum is guar gum.
11. A method of preparing a savoury product selected from a broth, a bouillon, a soup, a sauce or a gravy, said method comprising the addition of a savoury concentrate according to claim 1.
12. A process of preparing a savoury concentrate according to claim 1, said process comprising:
providing a savoury concentrate mixture containing:
22-85 wt. % inorganic salt;
2-60 wt. % fat;
0.2-4.8 wt. % of xanthan gum;
0.2-4.8 wt. % of polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combinations thereof;
optional further components;
 wherein the combination of xanthan gum and the polysaccharide gum is present in the savoury concentrate mixture in a concentration of 0.6-5 wt. %; and
converting the savoury concentrate mixture into shaped articles or granules.
13. Process according to claim 11, wherein the process comprises compressing the savoury concentrate mixture into shaped articles or granules.
14. Process according to claim 11, wherein the process comprising incorporating xanthan gum in the form of a powder having a mass weighted average diameter of 100-500 μm.
15. (canceled)