Theodorus Berend Jan BLIJDENSTEIN,Michel MELLEMA,Marcelo Camilo de OLIVEIRA,Sabrina SILVA PAES
申请号：
US15746523
公开号：
US20180199603A1
申请日:
2016.06.30
申请国别(地区):
US
年份:
2018
代理人:
摘要：
The invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt； b) 2-60 wt. % fat； c) 0.8-8 wt. % of gellan gum； 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.
