Semi-solid food concentrate in the form of a paste or a gel

Process to prepare a semi-solid food concentrate in the form of a gel or a paste, comprising:

• 1) a salt-sensitive gum,
• 2) salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state,
• 3) a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate,
• 4) water,
• which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, results in a ready-to-eat end product comprising:
• i) from 0.1 to 2.5 wt % of salt,
• ii) from 0.01 wt % to 3.5 wt % of a salt-sensitive gum,
• the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C. and wherein the salt-stable gelling system is not konjac mannan alone,
• the process comprising the steps of:
• a) providing a mixture comprising water, salt, salt-sensitive gum and sa stable structuring material,
• b) packaging the mixture resulting from step a),
• to result in a semi-solid food concentrate.