The invention relates to a savoury concentrate containing:a) 22-85 wt.% inorganic saltb) 2-60 wt.% fatc) 0.8-8 wt.% of xanthan gumd) 0-25 wt.% of glutamate componente) 0-25 w.% starch componentf) 0-20 wt.% of sugarg) 0-45 wt.% of vegetable matterh) 0-10 wt.% waterwherein 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 appearance and texture of the final product.
