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1. (WO2017021071) SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND HETEROPOLYSACCHARIDE GUM

Pub. No.:    WO/2017/021071    International Application No.:    PCT/EP2016/065235
Publication Date: Fri Feb 10 00:59:59 CET 2017 International Filing Date: Fri Jul 01 01:59:59 CEST 2016
IPC: A23P 10/20
A23L 29/238
A23L 29/244
A23L 29/25
A23L 23/10
Applicants: UNILEVER N.V.
UNILEVER PLC
CONOPCO, INC., D/B/A UNILEVER
Inventors: LEMMERS, Marc
MELLEMA, Michel
OLIVEIRA, Marcelo, Camilo, De
Title: SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND HETEROPOLYSACCHARIDE GUM
Abstract:
The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 1.5-10 wt.% of heteropolysaccharide gum selected from galactomannan, glucomannan and combinations thereof; d) 0-25 wt.% of glutamate component; e) 0-25 w.% starch component; f) 0-20 wt.% of sugar; g) 0-45 wt.% of vegetable matter; h) 0-10 wt.% water; wherein the components a) to e) together constitute at least 55 wt.% of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt.% of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.