EP2903455A1 - Shelf-stable liquid concentrate or paste - Google Patents

Shelf-stable liquid concentrate or paste

Info

Publication number
EP2903455A1
EP2903455A1 EP13759756.3A EP13759756A EP2903455A1 EP 2903455 A1 EP2903455 A1 EP 2903455A1 EP 13759756 A EP13759756 A EP 13759756A EP 2903455 A1 EP2903455 A1 EP 2903455A1
Authority
EP
European Patent Office
Prior art keywords
composition
amount
weight
total composition
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP13759756.3A
Other languages
German (de)
English (en)
French (fr)
Inventor
Sophie Lagarrigue
Konca Yasmin DURBEN
Martina SCHWÄGERL
Christoph HANLE
Alexandros TSIOULPAS
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Priority to EP13759756.3A priority Critical patent/EP2903455A1/en
Publication of EP2903455A1 publication Critical patent/EP2903455A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Definitions

  • the present invention relates to a shelf-stable liquid or paste concentrate for preparing a food product, to a process for preparing such a concentrate and food product comprising said concentrate.
  • the invention relates to a concentrate comprising xanthan gum and un-gelatinised starch for preparing savoury food products such as sauces, gravies and soups.
  • Concentrated food products such as dehydrated gravies and sauces, and bouillon or stock cubes, have been known for many years. Savoury dehydrated products are becoming increasingly unattractive to consumers due to a perception that they are not natural, they have an old fashioned image, and they have an artificial appearance. Some products have a pasty texture, but these are typically fat-based and therefore have a high fat content and consequently a poor health or nutritional profile .
  • binders or thickeners are available on the market. These are mainly in the form of powdery or granulated products made of non-gelatinized and/or pre-gelatinized starch agglomerated alone or with
  • Starch containing dry-foods mixtures are easily manufactured and known today.
  • directly consumable, aqueous based starch thickeners are convenient, but prone to
  • EP 0 012 465 discloses pasteurized water-based concentrates in sealed containers.
  • the osmotic pressure of the composition is increased as to obtain a water activity (aw) of 0.77 to 0.92 using a series of suitable compounds like salts, glycerol, glucose, protein hydrolysates .
  • the disposable sealed containers (portions) are stored at room temperature until consumption.
  • the concentrates are packaged in single-use container in order to avoid the problem of stability once the packaging is opened.
  • EP 0 970 619 describes ambient stable concentrates which yield, upon dilution with an aqueous liquid, a finished sauce, soup or gravy.
  • the microbial stability is achieved here mainly by a pH of 4 or lower. Since kitchen salt is also added in a proportion of 1 % to 8 %, the accompanying lowering of the water activity also helps slightly to increase the microbial stability of the concentrate.
  • the water activity of the examples given in EP 0 970 619 is of 0.96 to 0.98 at a kitchen salt concentration of 5 %.
  • US 3 949 104 Another product is known from US 3 949 104.
  • hot swellable (or so called cook-up starches, e.g. native starches) US 3 949 104 describes a formulation were granular cold swellable starches (e.g.
  • WO 2004/049822 discloses a shelf-stable, fluid and portionable food thickener which contains non-gelatinized starch.
  • the composition is a starch-based fluid concentrate that was obtained by suspending the starch within the aqueous base by the presence of a water activity (a w ) depressing agent. This allowed shelf stability without the need of pasteurization.
  • the object of the present invention is to improve the state of the art and to provide a liquid or paste composition that at least goes part way to overcoming one or more of the above mentioned disadvantages of existing liquid or paste
  • compositions or at least provides a useful alternative are provided.
  • the objective is to provide a liquid or paste composition which: i) further thickens upon use of said liquid or paste product during the preparation of a food product for example by heating or dissolution of the product in hot water, e.g. at a consumer's home; ii) dissolves easily in hot or cold water; iii) is not based on fat as a binder or thickener material and preferably is even substantially free of fat; and iv) does not make use of chemical substances such as polyol, which may not be favourably perceived by consumers; and v) is based on mainly natural ingredients.
  • the present invention provides in a first aspect a composition in the form of a shelf-stable liquid or paste concentrate for preparing a food product, the composition consisting of:
  • flavourings in the amount of 10 to 45 % (by weight of the total composition) ,
  • a food thickening agent in the form of xanthan gum in the amount of 0.05 to 0.2 % (by weight of the total
  • composition v) oil in the amount of 2 to 15 % (by weight of the total composition) ,
  • the invention relates a process for
  • preparing a composition in the form of a shelf-stable liquid or paste concentrate for preparing a food product comprising the steps:
  • a third aspect of the invention relates to the use of the composition according to claim 1 for the preparation of a food product .
  • a still further aspect of the invention is a food product comprising the composition of claim 1. It has now been found by the inventors that a simple combination of xanthan gum with un-gelatinised starch in a composition with certain concentrations of water, flavourings and salt has some particular desirable and surprising
  • a liquid or paste concentrate can now be manufactured that comprises un-gelatinised starch in the final product and that the starch does not sediment therein, that the concentrate is microbiologically safe and has a long shelf-life at room-temperature without forming syneresis or other textural deteriorations of the concentrate product.
  • the composition forms a thick liquid or paste at room temperature and is easily dosed into packaging containers and is easily dosed to food preparations therefrom by a consumer; it is easily and directly dissolvable in hot or cold water without forming lumps; it can be used to prepare a thick sauce or gravy by directly applying it into a heating pan; upon heating either in an aqueous solution or in a pan it further develops a nice creamy and thick texture of e.g. a sauce, gravy or soup; and it delivers a smooth mouth-feel which is ideal for a thick sauce or gravy.
  • composition as disclosed by the inventors has further important advantages over known similar compositions in the art. Particularly, there is no need to add any further additives as e.g. chemical preservatives, emulsifiers such as egg yolk, lecithin or sodium stearoyl lactylate (SSL) , chemical stabilisers, and any other further thickeners than xanthan gum in an amount 0.05 to 0.2 wt%, to the present composition.
  • the composition as disclosed per se meets the full requirements as to shelf-stability as well as to the textural and organoleptic properties as described above.
  • the present composition addresses some of the needs of today' s consumers who request that food products be natural and devoid, as much as possible, of Artificial' additives usually labelled by E-numbers on such products.
  • shelf-stability of the present composition is assured by the specific composition of the selected ingredients and their amounts. Particularly, the water activity of the present compositions are below an aw value of 0.86. It is known from the prior art that products with such low aw value are
  • composition is provided herewith.
  • a still further advantage of the present composition is that fat does not need to be present to function for example as a binder and to provide the necessary textural functionality and/or mouth feel sensation as it is presently the case with known products on the market place.
  • the present composition can be substantially free of fat and/or have fat present at only very low levels.
  • the composition of the present invention provides a shelf-stable liquid or paste food
  • allergenic proteins such as egg proteins
  • it has no or very low fat content, and still is has a shelf-stability assuring microbiological safety as well as conservation of textural and organoleptic properties.
  • liquid or paste concentrate means that the viscosity of the composition according to the present
  • composition according to the present invention is less than about 1500 Pa.s, preferably less than about 1000 Pa.s and more preferably less than about 500 Pa.s, at a shear rate comprised between about 1 and 100 s -1 and at a temperature of about 25 °C.
  • the viscosity of the composition may be evaluated by measuring the flow curve using a Physica MCR 300 rotational viscometer and a plate (plate geometry 50 mm and 1 mm gap) at the specified shear rate and temperature. It can be noticed that the composition according to the present invention is characterized by a non-Newtonian
  • the present composition may thus be pourable or spoonable in order to allow easy portioning.
  • the viscosity of the composition according to the present invention may be adjusted in order to be displayed in a squeezable packaging such as a squeezable bottle fitted with a re-closable cap, for example.
  • a squeezable packaging such as a squeezable bottle fitted with a re-closable cap, for example.
  • the packaging used for packing the composition may be a re-usable one (openable and re-closable) or disposable one for
  • flavourings in the context of this invention means flavouring agents, taste enhancing ingredients, herbs, spices, vegetables, meat and fish components (in liquid or powder form) , carbohydrates such as sugars and maltodextrin, yeast extract, flavor extracts from plant materials, food grade organic acids and their salts, and any mixtures thereof, which are suitable for being used to flavour a food product or food concentrate product.
  • Salt refers to any suitable alkali metal salt or mixture thereof.
  • the salt used in the composition of this invention is typically, but not limited to, sodium chloride.
  • potassium chloride may be used or any low-sodium product having a taste impression of sodium chloride may be used, as long as the taste in the end formulation is acceptable.
  • un-gelatinised starch refers to starch that is in an un-swollen, semi-crystalline state. Due to birefringence, it presents maltese crosses when examined under the microscope with polarized light. During cooking the starch loses the birefringence, starts to absorb water which results in
  • the starch or mixtures of starches are selected among starches that have a rather high gelatinization temperature such as corn starch, chemically modified starches, physically modified starches such as annealed or heat-moisture treated starch, preferably heat-moisture treated potato starch. Flours can also be used as a source of starch.
  • shelf-stable refers to product stability during a certain period of storage time after production, wherein the product maintains its microbiological safety and organoleptic suitability at a specific storage temperature.
  • shelf-stability for liquid or paste food concentrates is for at least 3 months at room temperature of 20°C, preferably for at least 6 months at room temperature of 20°C, more preferably for at least 12 months at room temperature of 20°C.
  • x oil' according to the present invention refers to an oil/fat which is liquid at a room temperature of 20°C.
  • x fat' according to the present invention refers to an oil/fat which is solid at a room temperature of 20°C.
  • the water activity of the composition of the present invention is below an aw value of 0.85.
  • the water activity is below an aw value of 0.83, more
  • the composition of the present invention comprises the water in the amount of 30 to 38 %, preferably of 30 to 36 % (by weight of the total composition) .
  • the flavourings in the composition of the invention are present in an amount in the range 15 to 35 % (by weight of the total composition) .
  • the flavourings in the composition of the invention are present in an amount in the range 20 to 30 % (by weight of the total composition) .
  • composition is in the range 7 to 10 % (by weight of the total composition) .
  • This range of salt content allows achieving an acceptable product from an organoleptic and textural point of view and still having an as much as possible reduced salt content to satisfy requirements from a nutritional point of view .
  • the composition of the invention has the amount of the un-gelatinised starch in the composition in the range 15 to 35 %, more preferably in the range 20 to 30 % (by weight of the total composition) .
  • the un- gelatinised starch is physically modified potato starch or corn starch.
  • the invention contains xanthan in the amount in the range 0.1 to 0.15 % (by weight of the total composition) .
  • the oil in the composition of the invention is present in the range 3 to 13 %, more preferably in the range 4 to 12 % (by weight of the total composition) .
  • the oil is a vegetable oil selected from the group consisting of olive oil, sunflower oil, corn oil, coconut oil, rapeseed oil, sesame oil, cottonseed oil, and combinations thereof.
  • the oil mainly contributes to the taste and flavor of the final product and helps in the cooking step when used by the consumer as well. Furthermore, it makes the liquid or paste concentrate very smooth for a good
  • composition according to the invention comprises
  • flavourings selected from the group consisting of sugar, caramel, yeast extract, meat extract, vegetable and herb powders, flavor extract from a plant material, vegetable and herb pieces, organic acid and its salts, and combinations thereof.
  • the flavourings are selected from the group consisting of yeast extract, meat extract, vegetable and herb powders, vegetable and herb pieces, glutamate, and combinations thereof.
  • the composition according to the invention may optionally comprise fat in the amount of not more than 1.5 % (by weight of the total composition) .
  • the content of fat in the composition of the invention is not more than 1.0 ⁇ 6 , even more preferably not more than 0.5 % (by weight of the total composition) .
  • the composition is substantially free of fat. It is one of the purposes of the present invention to reduce the amount of fat in shelf-stable liquid or paste concentrates used for food preparations. Traditionally, fat is used because of its texturing properties as well as of its contribution to taste and flavor in such pasty food
  • composition of the present invention allows to substantially reduce the content of fat and still provides an organoleptically excellent food concentrate product in respect to taste, flavor and texture qualities.
  • Another aspect of the invention is a process for preparing a composition in the form of a shelf-stable liquid or paste concentrate for preparing a food product comprising the steps: a) mixing water in the amount of 30 to 40 %, flavourings in the amount of 10 to 45 %, salt in the amount of 6 to 20%, xanthan gum in the amount of 0.05 to 0.2 %, and oil in the amount of 2 to 15 % (all % by weight of the total
  • step c) cooling the mixture after the heating step to below 60°C, preferably below 50°C; more preferably below 45°C; and d) adding un-gelatinised starch in the amount of 10 to 40 % (by weight of the total composition) to the mixture of step c) after the cooling and mixing further to form the composition .
  • the water activity of the composition resulting from the process of the present invention is below an aw value of 0.85.
  • the water activity is below an aw value of 0.83, more preferably even below an aw value of 0.82.
  • the mixture in step c) is cooled to a temperature of not below 20°C, more preferably not below 25°C, and even more preferably not below 30°C.
  • the un-gelatinised starch is added in the form of a solid powder or as a slurry of starch in oil.
  • the starch must be un-gelatinised starch and must remain in this state during preparation of the composition. This is so that the thickening function of the starch is preserved until such time as a user or a consumer at home adds hot water to the composition or adds the liquid or paste composition to hot water and cooks it for a few minutes.
  • the starch then
  • the un-gelatinised starch used for the preparation of the concentrate composition can be selected according to a specific gelatinisation/pasting profile so that it can be incorporated into the composition at a temperature below the gelatinising (or swelling) temperature.
  • the preferred un- gelatinised starch of the invention is corn starch or
  • the un-gelatinised starch is added in the form of a solid powder or in the form as a slurry of starch in oil. This has the advantage that they are industrially feasible and convenient forms of adding un-gelatinised starch to a
  • the invention relates to a food product comprising the composition of the invention, and wherein the food product is a condiment, seasoning, sauce, soup or gravy.
  • compositions of the invention is as follows:
  • composition according to the invention was prepared
  • the composition was shelf-stable .
  • composition according to the invention was prepared
  • composition according to the invention was prepared
  • the composition was shelf-stable .
  • composition according to the invention was prepared
  • composition according to the invention was prepared
  • the composition was shelf-stable .
  • composition according to the invention was prepared
  • the composition was shelf-stable .
  • the resulting products from the Examples 2 to 7 were a pasty composition which had a viscosity of below 200 Pa.s. at room- temperature and which when dissolved in water and heated for 1 min delivered the texture of a creamy thick sauce. It is also to be mentioned that the prepared sauce maintained its
EP13759756.3A 2012-10-05 2013-09-11 Shelf-stable liquid concentrate or paste Withdrawn EP2903455A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP13759756.3A EP2903455A1 (en) 2012-10-05 2013-09-11 Shelf-stable liquid concentrate or paste

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP12187365 2012-10-05
EP13759756.3A EP2903455A1 (en) 2012-10-05 2013-09-11 Shelf-stable liquid concentrate or paste
PCT/EP2013/068775 WO2014053287A1 (en) 2012-10-05 2013-09-11 Shelf-stable liquid concentrate or paste

Publications (1)

Publication Number Publication Date
EP2903455A1 true EP2903455A1 (en) 2015-08-12

Family

ID=47018856

Family Applications (1)

Application Number Title Priority Date Filing Date
EP13759756.3A Withdrawn EP2903455A1 (en) 2012-10-05 2013-09-11 Shelf-stable liquid concentrate or paste

Country Status (8)

Country Link
EP (1) EP2903455A1 (es)
CN (1) CN104684410A (es)
AU (1) AU2013327218A1 (es)
BR (1) BR112015007122A2 (es)
CL (1) CL2015000821A1 (es)
MX (1) MX2015004270A (es)
RU (1) RU2015116911A (es)
WO (1) WO2014053287A1 (es)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2903455A1 (en) * 2012-10-05 2015-08-12 Nestec S.A. Shelf-stable liquid concentrate or paste
PL3232816T3 (pl) * 2014-12-19 2020-06-01 Société des Produits Nestlé S.A. Wytrawne koncentraty jako sos o zżelowanej teksturze na bazie skrobi z roślin strączkowych
EP3313205A1 (en) 2015-06-25 2018-05-02 Unilever N.V. Food concentrate for soup, sauce or grav
AR105048A1 (es) * 2015-06-25 2017-08-30 Unilever Nv Concentrado alimenticio
EA036781B1 (ru) * 2015-06-25 2020-12-21 Юнилевер Н.В. Пищевой концентрат для супа, соуса или подливы
WO2016207139A1 (en) 2015-06-25 2016-12-29 Unilever N.V. Food concentrate for soup, sauce or grav
WO2016207142A1 (en) 2015-06-25 2016-12-29 Unilever N.V. Food concentrate for soup, sauce or gravy
CN108024560A (zh) 2015-09-18 2018-05-11 雀巢产品技术援助有限公司 基于两种淀粉的具有可流动质地的咸鲜浓缩物
US20180271128A1 (en) * 2017-03-24 2018-09-27 Sumesa S.A. Fat-free food product
EP3378333A1 (en) * 2017-03-24 2018-09-26 Sumesa S.A. Food product with fat free binder
EP3437490B1 (en) 2017-08-04 2020-10-14 The GB Foods, SA Taste enhancer liquid composition
WO2019068453A1 (en) * 2017-10-03 2019-04-11 Unilever N.V. FOOD CONCENTRATE FOR THE PREPARATION OF A SAUCE, SOUP, CONDIMENT OR SAUCE BASED ON BOUILLON
EP3758506A1 (en) 2018-03-02 2021-01-06 Unilever N.V. Aqueous composition containing salt, acetic acid, and sugars
JP6965209B2 (ja) * 2018-05-28 2021-11-10 日清フーズ株式会社 ゲル状ソース
MX2021000755A (es) * 2018-07-19 2021-06-15 Unilever Ip Holdings B V Concentrado salado liquido.
CN114025626A (zh) * 2019-07-12 2022-02-08 森永乳业株式会社 浓厚感赋予用组合物
WO2024046744A1 (en) * 2022-08-31 2024-03-07 Société des Produits Nestlé S.A. A process for producing a wet savoury product

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004049822A1 (en) * 2002-12-02 2004-06-17 Nestec S.A. Thickening composition for sauce and the like
WO2014053287A1 (en) * 2012-10-05 2014-04-10 Nestec S.A. Shelf-stable liquid concentrate or paste

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3676154A (en) * 1970-04-03 1972-07-11 Gen Foods Corp Shelf stable tomato soup concentrate
US5008124A (en) * 1988-07-21 1991-04-16 Nabisco Brands, Inc. Dry mix for preparation of in-situ sauce for foodstuffs
DE19641416C1 (de) * 1996-10-08 1998-04-30 Cpc Maizena Gmbh Halbflüssiges bindendes Lebensmittel
EP0970620B2 (en) * 1998-07-09 2009-11-11 Unilever N.V. Soup and sauce concentrates
US6391352B1 (en) * 1998-07-15 2002-05-21 Continental Colloids Inc. Co-processed starch/gum based food ingredient and method of making the same
PL1742544T3 (pl) * 2004-03-29 2017-08-31 Unilever N.V. Sposób wytwarzania sosu na mlecznej bazie
PL2229825T3 (pl) * 2005-12-12 2016-10-31 Koncentrat do przygotowywania bulionu, zupy, sosu, sosu mięsnego albo do stosowania jako przyprawa, koncentrat zawierający rozdrobnione składniki i gumę ksantanową oraz gumę locust bean
CN101370397B (zh) * 2005-12-12 2013-03-13 荷兰联合利华有限公司 用于制备肉汤、羹汤、酱汁、肉卤或用作调料的含黄原胶和刺槐豆胶的包装浓缩物
ES2323737T5 (es) * 2007-06-12 2020-06-04 Unilever Nv Concentrado envasado para preparar un caldo o sopa comprendiendo almidón modificado
WO2012097930A1 (en) * 2011-01-17 2012-07-26 Unilever Nv Savoury food concentrate

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004049822A1 (en) * 2002-12-02 2004-06-17 Nestec S.A. Thickening composition for sauce and the like
WO2014053287A1 (en) * 2012-10-05 2014-04-10 Nestec S.A. Shelf-stable liquid concentrate or paste

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO2014053287A1 *

Also Published As

Publication number Publication date
CN104684410A (zh) 2015-06-03
WO2014053287A1 (en) 2014-04-10
RU2015116911A (ru) 2016-11-27
MX2015004270A (es) 2015-08-07
CL2015000821A1 (es) 2015-07-10
AU2013327218A1 (en) 2015-04-02
BR112015007122A2 (pt) 2017-07-04

Similar Documents

Publication Publication Date Title
EP2903455A1 (en) Shelf-stable liquid concentrate or paste
AU2003292107B2 (en) Thickening composition for sauce and the like
EP1602289B1 (en) Pasty composition for sauces and the like
US10939695B2 (en) Savoury concentrates with a flowable texture based on two starches
US20060286256A1 (en) Dilutable products
EP3232816B1 (en) Savoury concentrates as sauce with a jellified texture based on leguminous starch
EP3232815B1 (en) Savoury concentrates with a jellified texture based on leguminous starch
DK1602289T3 (en) Pasta composition for sauces and the like
US20170000174A1 (en) Pasty or liquid culinary flavor concentrate
AU2016360519B2 (en) Cooking-aid for coating and frying a food product and method for making said cooking-aid
WO2014046258A1 (ja) 容器入り液状又はペースト状又は冷凍食品組成物並びにその製造方法
EP2294933A2 (en) Improvements in and relating to foodtuffs
AU2016374843B2 (en) Food concentrate in form of a gel comprising xanthan and second gelling agent selected from galactomannans and/or glucomannans
AU2004224893B2 (en) Dilutable products
NZ527423A (en) Dilutable soup concentrated products
EP3393273A1 (en) Food concentrate in form of a gel comprising xanthan and second gelling agent selected from galactomannans and/or glucomannans

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20150506

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

RIN1 Information on inventor provided before grant (corrected)

Inventor name: SCHWAEGERL, MARTINA

Inventor name: LAGARRIGUE, SOPHIE

Inventor name: TSIOULPAS, ALEXANDROS

Inventor name: HANLE, CHRISTOPH

Inventor name: DURBEN, KONCA YASMIN

DAX Request for extension of the european patent (deleted)
17Q First examination report despatched

Effective date: 20160701

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20170112