Savoury concentrate comprising structured aqueous phase

Abstract

The invention relates to an oil-continuous savoury concentrate comprising: •24-85 wt. % of fat by weight of the total concentrate, said fat having a solid fat content at 20° C. (N20) of at least 2 wt % (the solid fat is expressed as wt % by weight of the total amount of fat in the savoury concentrate); •8-50 wt. % of water by weight of the total concentrate; •0.1-20 wt % of water structuring agent by weight of the amount of water in the concentrate; •0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; •0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces. The savoury concentrate is ambient stable and despite the fact that it contains a substantial amount of salt, it exhibits a reduced tendency to form particles of crystalline salt.

Dependencies are inferred from the claim text.