The invention relates to a savoury concentrate containing: a) 22-85 wt. pcnt inorganic salt b) 2-60 wt. pcnt fat c) 0.2-4.8 wt. pcnt of xanthan gum d) 0.2-4.8 wt. pcnt polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combinations thereof e) 0-25 wt. pcnt of glutamate component f) 0-25 w. pcnt starch component g) 0-20 wt. pcnt of sugar h) 0-45 wt. pcnt of vegetable matter wherein the components a) to f) together constitute at least 55 wt. pcnt 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. pcnt . 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.
