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1. WO2017021069 - SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND POLYSACCHARIDE GUMS

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[ EN ]

CLAIMS

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 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.%.

Savoury concentrate according to claim 1 , wherein the concentrate is a granulate or a shaped article.

Savoury concentrate according to claim 2, 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 (N20) of at least 5%;

e) 0-20 wt.% of the glutamate component.

Savoury concentrate according to claim 2, 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 any one of the preceding claims, the components a) to i)

together constitute at least 75 wt.% of the savoury concentrate.

6. Savoury concentrate according to any one of the preceding claims, wherein the inorganic salt is selected from sodium chloride, potassium chloride and combinations thereof.

7. Savoury concentrate according to any one of the preceding claims, wherein the savoury

concentrate contains 3-20 wt.% of the starch component.

8. Savoury concentrate according to claim 7, wherein the starch component is native starch.

9. Savoury concentrate according to any one of the preceding claims, wherein the combination of xanthan gum and the polysaccharide gum is present in the savoury concentrate in a concentration of 0.6-5 wt.%.

10. Savoury concentrate according to any one of the preceding claims, 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 any one of the preceding claims.

12. A process of preparing a savoury concentrate, said process comprising:

• providing a savoury concentrate mixture containing:

o 22-85 wt.% inorganic salt;

o 2-60 wt.% fat;

o 0.2-4.8 wt.% of xanthan gum;

o 0.2-4.8 wt.% of polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combinations thereof;

o 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 12, wherein the process comprises compressing the savoury

concentrate mixture into shaped articles or granules.

14. Process according to claim 12 or 13, wherein the process comprising incorporating xanthan gum in the form of a powder having a mass weighted average diameter of 100-500 μιη.

15. Process according to any one of claims 12-14, wherein the process yields a savoury concentrate according to any one of claims 1 -10.