Theodorus Berend Jan Blijdenstein,Michel MELLEMA,Marcelo Camilo OLIVEIRA,Martha ORTEGA GALINDO
申请号：
US15746516
公开号：
US20180199602A1
申请日:
2016.06.30
申请国别(地区):
US
年份:
2018
代理人:
摘要：
The in invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt b) 2-60 wt. % fat c) 1.8-12 wt. % of carboxymethyl cellulose 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 fmal product.
