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