WO2016207139A1

WO2016207139A1 - Food concentrate for soup, sauce or grav

Info

Publication number: WO2016207139A1
Application number: PCT/EP2016/064266
Authority: WO
Inventors: Sabrina Silva Paes; Stephan Georg Schumm
Original assignee: Unilever N.V.; Unilever Plc; Conopco, Inc., D/B/A Unilever
Priority date: 2015-06-25
Filing date: 2016-06-21
Publication date: 2016-12-29
Also published as: AU2016282309A1; EP3313203A1; AU2016282309B2

Abstract

A food concentrate in the form of gel is provided with high amounts of starch without the need for polyols such that after dilution a sufficient viscosity is obtained in the ready-to-eat product.

Description

FOOD CONCENTRATE FOR SOUP, SAUCE OR GRAV

Field of the invention

The present invention relates to food concentrates. Food concentrates like soup, gravy and sauce concentrates are food products designed to provide for example a ready-to- eat soup, gravy or sauce upon dilution in water and usually heating.

Background of the invention

Starch is widely used in food products as a thickener. In the presence of sufficient water and when the temperature is high enough (usually more than 60°C) the starch granules start to swell. This process, also referred to as gelatinisation, is usually characterised by the loss of the crystalline structure (order-disorder transition) that can be observed by several techniques such as X-ray diffraction, Differential Scanning Calorimetry (DSC) (gelatinisation endothermic peak), and microscopy (loss of birefringence and granule swelling).

The native starches (i.e. unmodified) of different botanical sources differ in their appearance (granule form) and functional properties (e.g. pasting, viscosity). Most of the common starches are readily and unequivocally identifiable under a polarizing microscope, using the criteria of granule size and shape, form and positions (centric or eccentric) of the hilum (botanical centre of the granule) and brilliance of the

interference cross under polarized light (Snyder,EM. (1984). Chapter XXII - Industrial microscopy of starches. In: Starch: Chemistry and Technology (Second Edition) Food Science and Technology, ed. R.L.W.PASCHALL San Diego: Academic Press, 661 - 673). . For example, potato starches are characterised by large oval granules, tapioca starch by spherical-truncated granules and corn starch by round granules. Sago starch granules are typically oval shaped with smooth surface and show an off centre hilum. These shapes can be easily observed by light microscopy or scanning electron microscopy. (Method Stare.03-Starch Identification (Microscopy)-B25. Analytical Methods of the Member Companies of the Corn Refiners Association, Inc. 1991 ) Depending on the botanical source of the starch its thickening properties may differ. Food technologists working with starches routinely apply two standard methods to analyse the gelatinisation behaviour and thickening properties of starches. The first one is the temperature when the gelatinisation starts: the Tonset (temperature of onset of gelatinisation). The industry standard for measuring Tonset is using Differential

Scanning Calorimetry (DSC) (Biliaderis et al. (1980). Starch gelatinisation phenomena studied by differential scanning calorimetry. Journal of Food Science 45, 1669-1674). As water is heated with starch granules, gelatinisation occurs, involving an endothermic reaction. DSC provides a quantitative measure of the heat flow associated with the starch gelatinisation, and the endothermic peaks observed are indicative of melting.

The second standard method measures the increase in viscosity is known in the art as a "pasting" curve. It allows to distinguish - inter alia - starches that thicken relatively fast from so called delayed swelling starches. Pasting curves are routinely measured by a Rapid Visco Analyser (RVA) (Biliaderis, C.G. (2009). Chapter 8 - Structural Transitions and Related Physical Properties of Starch. In: Starch (Third Edition) Food Science and Technology, ed. J.BeMiller and R.Whistler San Diego: Academic Press, 293-372). An RVA is a rotational viscometer that continuously records the viscosity of a sample under conditions of controlled temperature and shear which can be used to measure the increase in viscosity and to provide an assessment of starch 'pasting'.

It has long been known that e.g. the thickening properties of a native starch of a botanical source can be modified chemically or physically. The most common chemical modification processes include acid treatment, cross-linking, oxidation, and

substitution, including esterification and etherification. Physical modification methods involve the treatment of native starch granules under e.g. different

temperature/moisture combinations, pressure, shear, and irradiation. Physical modification also includes mechanical attrition to alter the physical size of starch granules. Native and modified starches have been used in sauces, gravies and soups. Many sauces, gravies and soups are sold as food concentrates like sachets of dry powdered sauce, gravy or soup concentrates. To prepare the ready-to-eat product the consumer usually dissolves these concentrates in an aqueous phase and applies a heating step to cook the starch.

In addition to dry concentrates, aqueous concentrates are known in liquid, paste or gelled formats. EP 1602289 and WO 2004/049822 disclose the use of a non- gelatinised heat moisture treated potato starch in a shelf stable pasty concentrated composition in the presence of relatively high amounts of sorbitol. However, most consumers find sorbitol to be unacceptable in these type of products. But without sorbitol the liquid and fluid product of WO 2004/049822 could not be prepared (see example 8 of this application). WO2012/097930 relates to a gelled concentrate. In particular, WO2012/097930 discloses a concentrate with non-gelatinised heat moisture treated potato starch can be a gel provided a liquid polyol (glycerol) is used. WO 2012/097934 avoids the combination of non-gelatinised starch and polyol. Instead WO 2012/097934 discloses gelled concentrates with a salt sensitive gum to provide binding in the ready-to-eat product.

A food concentrate will have a relatively high amount of starch depending on the dilution factor it has been designed for and the desired viscosity of the ready-to-eat product. A food concentrate designed to be diluted 10 times to prepare the ready-to-eat product will have a 10 times higher amount of starch than in the ready-to-eat products. These high amounts of starch in the concentrate may lead to lumping problems when the consumer tries to dilute the concentrates. Starches have been modified to decrease the lumping problem concentrates. For example, WO 2014/053287 and WO 2014/053288 disclose as most preferred starch heat moisture treated (HMT) potato starch for low lumping. It has been reported that using the proper dilution protocol low or even no lumping may be obtained with HMT potato starch. However, concentrates with non-gelatinised heat moisture treated potato starch are reported to be relatively unstable after prolonged storage. In addition, some users have reported that aqueous food concentrates with starch like pastes and gels still tend to show an undesirable level of lumping. Although the applicants do not wish to be bound by theory it is hypothesised that this lumping problem may be due to requirements of holding large amounts of non- gelatinised starch in an aqueous format like a paste or a gel.

The lump formation may be exacerbated if consumers do not strictly follow the instructions for the dilution of the concentrate. While some starches show decrease in lumping at the same time these starches show little thickening effect in the ready to eat product.

Therefore, it would be desirable to provide a food concentrate with high amounts of starch such that after dilution a sufficient viscosity is obtained in the ready-to-eat product even after prolonged storage. In addition, it would also be desirable to provide a more robust concentrate which shows a decreased lump formation during hot dilution. To provide such concentrates a more sensitive protocol was developed wherein even native starches resulted in undesirable lumping. WO 2014/009079 discloses gelled concentrates with starches with a low gelatinization temperature.

Summary of the invention

Surprisingly, the present invention provides food concentrates which result in an improved reduction in lump formation combined with the desired viscosity in the end product even after prolonged storage. Accordingly the present invention provides a food concentrate preferably comprising

a) 20 to 70 wt% of water by weight of the total food concentrate;

b) 15 to 40 wt% of salt by weight of the total water content of the food concentrate; c) an effective amount of a taste booster selected from glutamate, 5'- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof ;

d) 10 to 55 wt% by weight of the total food concentrate of a delayed-swelling

physically modified non-gelatinised starch characterised by Ref Tonset of at least 70°C;

e) an effective amount of a structuring agent selected from carrageenan, gelatine, pectin, xanthan and mixtures thereof;

f) preferably, 0 wt% to less than 5 wt% of sorbitol by weight of the total food

concentrate. The present invention provides a food concentrate comprising

a) 20 to 70 wt% of water by weight of the total food concentrate;

d) 10 to 55 wt% of non-gelatinised annealed sago starch and/or non-gelatinised annealed corn starch by weight of the total food concentrate;

e) an effective amount of a structuring agent selected from carrageenan, gelatin, pectin, xanthan and mixtures thereof;

f) preferably, 0 wt% to less than 5 wt% of sorbitol by weight of the total food

concentrate.

In addition the present invention provides a process for preparing a concentrate according to the invention, a process for using a concentrate according to the invention to prepare a ready-to-eat product, a ready-to-eat product obtainable by diluting a concentrate according to the invention and the use of concentrate according to the invention to prepare a ready-to-eat product. These and other aspects, features and advantages will become apparent to those of ordinary skill in the art from a reading of the following detailed description and the appended claims. For the avoidance of doubt, any feature of one aspect of the present invention may be utilised in any other aspect of the invention. The word "comprising" is intended to mean "including" but not necessarily "consisting of" or "composed of." In other words, the listed steps or options need not be exhaustive. It is noted that the examples given in the description below are intended to clarify the invention and are not intended to limit the invention to those examples per se. Similarly, all percentages are weight/weight percentages by weight of the total food concentrate unless otherwise indicated. Except in the operating and comparative examples, or where otherwise explicitly indicated, all numbers in this description indicating amounts of material or conditions of reaction, physical properties of materials and/or use are to be understood as modified by the word "about". Numerical ranges expressed in the format "from x to y" are understood to include x and y. When for a specific feature multiple preferred ranges are described in the format "from x to y", it is understood that all ranges combining the different endpoints are also contemplated.

Detailed description of the invention

Food concentrate

The food concentrate according to the invention is designed to provide a ready-to-eat product after an appropriate dilution and heating with an aqueous phase such that the starch provides the desired viscosity in the ready-to-eat product. The term dilution in this respect is intended to include dissolving and dispersing as these take place concurrently. The ready-to-eat product is preferably a soup, gravy or a sauce. The sauce may be part of dish like a stew or a risotto. The dilution of a food concentrate according to the invention is usually between 20g/L and 350g/L and more preferably between 50 and 250g/L. The term "food concentrate" and "concentrate" are used interchangeably.

The level of water, salt, starch and other taste ingredients in the food concentrate are determined by the desired level in the ready-to-eat product and the dilution rate. The amount of salt in the food concentrate and intended dilution rate is preferably such that after the dilution the level of salt is preferably at least 0.25 wt%, more preferably at least 0.5 wt%, more preferably at least 0.7 wt% and at preferably at most 2 wt%, more preferably at most 1 .7 wt%, more preferably at most 1.3 wt% by weight of the total water content of the ready-to-eat product. The amount of starch in the food concentrate and intended dilution rate is preferably such that after the dilution the amount of starch in the ready-to-eat product is preferably at least 1 wt%, preferably at least 2 wt%, most preferably at most 6 wt%, preferably at most 7 wt% by weight of the total water content of the ready-to-eat product. The total amount of water present in the ready-to-eat product is preferably at least 50 wt%, more preferably at least 65 wt%, more preferably at least 75 wt% and preferably less than 97 wt%, preferably less than 95 wt% preferably less than 90 wt% by weight of the total food concentrate. (Water may be added as such or as part of other ingredients like cream or milk). Details and other preferred ranges of salt, starch, water and other ingredients are described below. Starch

Surprisingly, it was found that food concentrates according to the invention can be successfully formulated with a specific physically modified non-gelatinised starch. The non-gelatinised starch used in the present invention is usually a delayed-swelling physically modified starch having a Ref Tonset of at least 70°C.

Ref Tonset measured by Differential Scanning Calorimetry (DSC)

Tonset of a given starch is measured by measuring the gelatinisation of starch in a reference DSC-solution. The latter is adjusted to reflect the product application. For example if the product application would be a sweet pudding, the reference DSC- solution will have correspondingly high amounts of sugar. For the present invention the reference DSC-solution (Ref DSC-solution) has a high amount of salt and less sugar:

20.7 wt% NaCI, 12.7wt% sucrose, 66.6% water and the Tonset measured in this reference Ref DSC-solution is referred to the Ref Tonset.

The preferred physically modified starches show a characteristic increase in Ref Tonset compared to the native starch of the same botanical source. In addition to the Ref Tonset determined in the Ref DSC solution, the Tonset may also be determined in the concentrate (Prod Tonset ). The increase in the Ref Tonset of a physically modified starch like annealed starch can also be found by comparing the Prod Tonset of the physically modified starch to the Prod Tonset of the native starch of the same botanical source, in the same composition.

Delaved-swellinq starches as determined by pasting curve

Pasting curves are measured by a Rapid Visco Analyser (RVA) - a rotational viscometer that continuously records the viscosity of a sample under conditions of controlled temperature and shear which can be used to measure the increase in viscosity and provide an assessment of starch 'pasting'. For the purpose of the present invention delayed-swelling starches are defined according the test described in detail below. The non-gelatinised starch used in the invention is preferably obtained by a physical modification of native starch like annealing and/or heat moisture treatment. The non- gelatinised starch used in the invention is preferably an annealed starch. Annealed starch can be obtained by annealing starch as known in the art e.g. from Tester, R.F. and Debon, S.J.J. Annealing of starch— a review. International Journal of Biological Macromolecules, 27, 1-12. 2000. Briefly, annealing of starch may be described as a physical treatment whereby the starch is incubated in excess water (e.g. >60% w/w) or intermediate water content (e.g. 40 to 55% w/w) at a temperature between the glass transition temperature and the gelatinisation temperature for a certain period of time. After the annealing process, the starch granules remain non-gelatinised. Preferred annealed starches are delayed swelling starches, preferably with a Ref Tonset of at least 70°C, more preferably of at least 74°C, , more preferably of at least 76°C, more preferably at least 78°C, most preferably at least 79°C, and preferably at most 100°C, more preferably at most 95 °C.

A delayed swelling physically modified starch according to the invention may be prepared with a process comprising the following steps:

a) Heating a water slurry of non-gelatinised native starch (excess water, preferably with a (w/w) ratio of water : starch of higher than 2:1 more preferably higher than 3:1 ) to a temperature of from e.g. 55 to 68 °C and kept to this temperature for a period of at least 2h, preferably at least 3h, preferably less than 24h. This step can be performed under mild stirring. The temperature should be maintained below the Tonset of the starch in the aqueous slurry so the starch remains non-gelatinised during the process, as known by a person skilled in the art.

b) Removing the excess water (e.g. by sedimentation and filtering) and drying the starch at a temperature and conditions such that it remains non-gelatinized, (e.g.

vacuum dried, T< 60°C)

Optionally the heating step a) can be performed in multiple phases of e.g. increasing temperature to obtain a higher shift in the onset of gelatinization and prevent any unwanted starch gelatinization at the beginning of the process, specially for starches which have a natural lower Tonset. For example 1 h at 60°C followed by one hour at 63°C followed by one hour at 65°C etc. Optionally, the heating step a) may be carried out in a salt containing solution or another swelling inhibit agent e.g. at least 15% NaCI, preferably at least 20 wt% NaCI by weight of the starch-water slurry whereby the slurry is heated to a temperature of from 60 to 73 °C whereby the remaining conditions are as described above.

Although it is not preferred, the starch may be further modified by any means known in the art.

The non-gelatinised starch in the concentrate of the invention can be isolated from the concentrate by diluting the concentrate in water at a temperature below the

gelatinisation temperature of the starch e.g. 50-60 °C. Ref Tonset and delayed swelling of the isolated non-gelatinised starch can be characterised as described herein.

An annealed non-gelatinised starch useful in the invention may also be modified by an additional physically modification like heat moisture treatment. Annealing and physical modification are well known in the art (Stute,R. (1992). Hydrothermal Modification of Starches: The Difference between Annealing and Heat/Moisture -Treatment.

Starch/Starke 44, 205-214; Annealing of starch - a review. International Journal of Biological Macromolecules 27, 1 -12.)

The non-gelatinised starch used in the invention preferably has an average diameter of more than 10 micrometer, more preferably more than 12 micrometer, more preferably more than 15 micrometer, most preferably more than 18 micrometer. Starch granule size can be measured for example by suspending the non-gelatinised starch granules in water and observing the granule sizes by light microscopy or a particle size analyzer as known by person skilled in the art. Starch granules have sizes ranging from invisible under light microscope to up to more than 100 micrometers. For estimating the average granule size by using light microscopy, for example, images from separate areas each with at least 200 starch granules are randomly recorded. Three images are used to measure starch granules sizes. The starch granules are labelled manually, and the sizes are automatically measured in micrometers by suitable image analysis software. Further details can be found in Snyder,EM. (1984) as cited above. The non-gelatinised starch used in the invention is preferably from the following botanical source: corn, arrowroot, sago, waxy corn, wheat, tapioca, yam and mixtures thereof. Most preferably the starch is annealed sago starch. Annealed sago starch is well known in the art (Wang.W.J., Powell,A.D., and Oates,C.G. (1997). Effect of annealing on the hydrolysis of sago starch granules. Carbohydrate Polymers 33, 195- 202; Jayakody,L. and Hoover,R. (2008). Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins : A review. Carbohydrate Polymers 74, 691 -703). The amount of non-gelatinised starch is at least 10 wt%, more preferably at least 12 wt% and 15 wt%, preferably at most 55 wt% more preferably at most 45 wt%, more preferably at most 40 wt% more preferably at most 35 wt%, most preferably at most 32 wt% by weight of the total concentrate. The amount of starch in the ready-to-eat product is preferably at least 1 wt%, preferably at least 2 wt%, most preferably at most 6 wt%, preferably at most 7 wt%. If the food concentrate according to the invention has the form a paste, the w/w ratio of water to non-gelatinised starch (on dry basis) in the food concentrate is preferably higher than 0.5, preferably higher than 0.6, preferably higher than 0.8, at most 7, more preferably at most 5. If the food concentrate according to the invention has the form a gel, the w/w ratio of water to non-gelatinised starch (on dry basis) in the food concentrate is preferably higher than 1 .3, preferably higher than 1.4, preferably higher than 1.5, more preferably higher than 1.65, more preferably higher than 1.8, preferably at most 7, more preferably at most 5. Although starch may contain some water depending on the source, the amounts in the present invention are calculated as the dry matter. The w/w ratio of non-gelatinised starch to salt in the total food concentrate is preferably at least 0.8, even more preferably at least 1 , even more preferably at least 1.5, even more preferably at least 2, and more preferably at most 10, more preferably at most 8, most preferably at most 5.

It is understood that the preferred features of the non-gelatinised starch used in the invention as described can be combined, i.e. preferred botanical source with preferred physical modification, preferred Ref Tonset and delayed swelling. Reduction in lumping

Preferably, the concentrate according to the invention has a reduction in lumping in the test described below of preferably at least 15%, more preferably at least 20%, more preferably at least 30%, more preferably at least 40%, more preferably at least 50% and preferably at most 100% when compared to the same concentrate except that the starch according to invention is replaced by the native starch from the same botanical source. For example: Lumping reduction (in %) = (1 - Lumping in composition with annealed sago/ Lumping in composition native sago)^*100. Thus, if a concentrate with native sago results in 80% lumping and the same concentrate with annealed sago in 10% lumping, the reduction in lumping is 87.5% ((1 -10/80)^*100%). A reduction in lumping of x% as described herein may also referred to as a Reduced Lumping Factor (RLF) of -x. Accordingly, the concentrate according to the invention has a RLF of preferably at least -15, more preferably at least -20 more preferably at least -30, more preferably at least -40, more preferably at least -50 and preferably at most -100.

Viscosity of the ready-to-eat product

Preferably the food concentrate according to the invention_provides a ready-to-eat product having viscosity of at least 10 mPa.s, preferably at least 20 mPa.s preferably more preferably at least 30 mPa.s, most preferably at least 50 mPa.s at 60°C. The viscosity is preferably measured as detailed below.

Structuring agents

The food concentrate of the present invention comprises a structuring agent like carrageenan, pectin, xanthan, gelatine and combinations thereof. It is understood that the term structuring agent when used in the singular also encompasses the plural and vice versa. The structuring agent preferably comprises iota carrageenan, low methoxyl pectin, xanthan, gelatine and combinations thereof. The structuring agent is preferably present in an effective amount defined as the amount to obtain the desired structure e.g. a food concentrate in the form of a paste or a gel. Preferably the effective amount of structuring agent in the food concentrate is 0.1 to 30 wt% of a structuring agent by weight of the total water content of the food concentrate. • Pectin:

Pectin may be used to structure the food concentrate e.g. in the form of a paste or gel. In this context the term "Low methoxyl pectin" is used for pectins with a low degree of esterification (e.g. DE<50%) that can be induced to form gels in the presence of calcium or at low pH (e.g. pH below 3.5), while the term "High methoxyl pectin" (e.g. DE>50%) describes pectins that do not gel in the presence of calcium due to their high content of methoxyl ester groups and are particularly useful to prepare a paste.

Pectin is preferably a low methoxy (LM) pectin. LM pectin is present in an effective amount, i.e. to provide a food concentrate with the desired structure e.g. in the form of a paste or a gel. To provide the structure in the food concentrate according to the invention, the pectin is dissolved pectin, i.e. dissolved in the water of the food concentrate of the invention. Preferably, the amount of LM pectin, dissolved in the water of the food concentrate composition, is of between 0.7 wt% and 10 wt%, more preferably of between 0.9 wt% and 6 wt%, even more preferably between 1 .0 wt% and 5 wt%, even more preferably between 1.1 wt% and 4 wt%, most preferably between 1.5 wt% and 3.5 wt%, based on the total water content. This amount is calculated according to the following formula ((weight of galacturonic acid)/(weight of galacturonic acid + weight of total water content))^*100%. As indicated, the DE of the LM pectin is lower than 55%, preferably lower than 50%, preferably lower than 45%, more preferably of lower than 40%, most preferably the DE is lower than 30%.

It was found that relatively high salt levels are preferably combined with relatively high (LM) pectin levels, for optimal stability during storage and transport. For a salt content of higher than 20 wt% on total water content, the amount of LM pectin is preferably of between 1.3 wt% and 10 wt%, more preferably of between 1 .4 wt% and 5 wt%, even more preferably between 1 .5 wt% and 4 wt%, most preferably between 1 .5 wt% and 3.5 wt%, expressed as galacturonic acid content based on the total water content of the food concentrate. When using LM pectin, it may be preferred that the food concentrate has the form of a gel. In this embodiment the food concentrate according to the invention comprises Ca²⁺ in an amount of from 10 to 2000 mg Ca²7g of LM pectin, more preferably from 15 to 1000 mg Ca^2+/g of LM pectin, even more preferably from 20 to 800 mg Ca²7g of LM pectin, most preferably from between 30 to 400 mg Ca²7g of LM pectin and dissolved in the water of the food concentrate. It might be preferred that the invention comprises Ca²⁺ in an amount of from 100-300 mg Ca²7g of LM pectin (as defined below) and dissolved in the water of the food concentrate. Ca²⁺ may be added as a calcium salt or as part of another ingredient like certain herbs or vegetables.

When using LM pectin, it might also be preferred that the form of a gel is achieved at a relatively low pH and without the need of calcium ions for gelation. In this embodiment the pH of the concentrate food composition of the invention is lower than 3.5.

Preferably, the pH is lower than 3.4, more preferably lower than 3.3. The pH is preferably higher than 1 , more preferably higher than 1.5, even more preferably higher than 2. The pH can be preferably between 1 and 3.5, more preferably between 1.5 and 3.4, even more preferably between 2.5 and 3.3. When high methoxyl pectin (DE>50%) is used as thickening agent it is preferably present in an amount of from 0.2 wt% to 5 wt%, preferably of from 0.3 wt% to 3 wt%, more preferably of from 0.5 wt% to 2.5 wt%, most preferably of from 0.5 wt% to 2 wt%, based on the weight total water content of the food concentrate, and calculated as ((weight of High methoxyl pectin in food concentrate )/((weight of High methoxyl pectin in food concentrate)+(weight of total water content of the food concentrate))^*100%.

• Carrageenan

The three groups of commercial carrageenan - kappa, iota and lambda differ in their degree of sulphation. Kappa and iota carrageenan are usually used to form rigid and soft gels respectively. Lambda carrageenan does not gel, and is used to thicken products.

The food concentrate may comprise carrageenan. More preferably it may comprise iota-carrageenan. To provide the texture of the invention the iota carrageenan is dissolved iota carrageenan, i.e. dissolved in the water phase of the food concentrate. If optimal gel strength is required when using iota-carrageenan, preferably the total amount of Ca2+ and Mg 2+ ions taken together is lower than 3 wt%, preferably lower than 2.5 wt%, even more preferably lower than 2 wt%, even more preferably lower than 1 %, most preferably lower than 0.5 wt%. It can be of between 0.01 and 2 wt%, preferably of between 0.02 and 1 wt%, more preferably of between 0.03 and 0.5 wt%, most preferably of between 0.04 and 0.2 wt%, based on the total water content of the food concentrate, and calculated as ((weight Ca2+ and Mg 2+ ions in food concentrate) /(weight Ca2+ and Mg 2+ ions in food concentrate)+(total weight of the water content in the food concentrate)) ^*100%. lota-carrageenan, if used, is preferably present in an amount of from 0.3 wt% to 5 wt%, preferably of from 0.4 wt% to 3 wt%, more preferably of from 0.5 wt% to 2.5 wt%, most preferably of from 0.8 wt% to 2 wt%, based on the weight total water content of the food concentrate, and calculated as ((weight of iota-carrageenan in food

concentrate)/( (weight of iota-carrageenan in food concentrate)+(weight of total water content of the food concentrate))^*100%. For a salt content of higher than 20 wt% on total water content, the amount of iota- carrageenan is preferably of between 0.4 wt% and 3 wt%, more preferably of between 0.4 wt% and 2.5 wt most preferably between 0.5 wt% and 2 wt, based on the total water content of the food concentrate.

In the present invention, iota-carrageenan should be construed as iota-carrageenan as such. It was observed, for example, that commercial iota-carrageenan is mixed with several chemical compounds, like other carrageenans or filler materials. When calculating the amounts mentioned above, only the iota-carrageenan should be considered.

• Xanthan

Xanthan may also be used as structuring agent. The total amount of xanthan gum is of between 0.1 wt% and 3 wt%, more preferably of between 0.2 wt% and 2 wt%, even more preferably between 0.3 wt% and 1.5 wt%, even, by weight of the total water content of the food concentrate. Xanthan used on its own is useful when a paste is desired. It may also be combined with the other structuring agents. • Gelatine

The structuring agent preferably comprises a gelatine. Gelatine is preferably present in an amount of from 3 wt% to 30 wt%, preferably of from 5 wt% to 25 wt%, most preferably of from 8 wt% to 22 wt%, by weight of the total water content of the food concentrate. When gelatine is combined with another structuring agent such as e.g. iota carrageenan or LM pectin (e.g. to obtain a gel), gelatine is preferably present in an amount of from 1 wt% to 30 wt%, preferably of from 2 wt% to 25 wt%, most preferably of from 3 wt% to 10 wt%, by weight of the total water content of the food concentrate. Preferably, gelatine Type A high high bloom is used (e.g. bloom strength between 50 and 350.).

A skilled person may use a combination of said structuring agents in order to obtain a food concentrate with the desired characteristic (e.g. elastic gel, brittle gel, paste). For example, a combination of iota carrageenan with gelatine (e.g. at a ratio 1 :5), a combination of gelatine and LM pectin (e.g. at a ratio 5:2), a combination of iota carrageenan and Xanthan (e.g. at a ratio 5:1 ) can be used.

If combinations are used (e.g. iota carrageenan with gelatin) the concentration of the respective structuring agents may be decreased compared to when only a single structuring agent is used.

Structure of the food concentrate

The present invention relates to a food concentrate. It normally comprises structuring agent in an effective amount sufficient to obtain the desired structure or texture and may have the form of a paste or a gel. In the present application the terms "structure" and "texture" are used interchangeably. In addition to the desired structure, the effective amount is also preferably effective to obtain a food concentrate with a dissolution time as defined below. Without wishing to be bound by theory, applicants believe that the dissolution time as defined herein has the advantage of further reducing lump formation of the inventive food concentrate.

Paste

When using lower amounts of structuring agents than those used to obtain food concentrate in the form of a gel, the food concentrate may typically be in the form of a paste. The term paste in the present context means that the viscosity of the food concentrate 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, at a temperature of 20 °C. The present food concentrate may thus be pourable or spoonable in order to allow easy portioning. Advantageously, if the food concentrate according to the present invention is a paste, the viscosity 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. This will enable the product to be packed in jar, bottles, tubes for example.

Gel

It may also be desired that the present food concentrate has the form of a gel. In the context of the present invention, a gel should be understood as a texture that is substantially shape stable at 20 °C and is elastic, e.g after removal from the packaging. Due to gravity, a relatively weak gel might (slightly) deform, after removal from its packaging. The form of a gel generally can be achieved in an aqueous environment when sufficient structuring agent is used in the formulation. For the present invention, a too rigid gel is not preferred, as this may impair the easy removal from the packaging. A gel structure should allow removal from a plastic tub preferably without significant damage, possibly with the help of a spoon. A gel shows elastic deformation. This type of deformation is to a large extent reversible. For example, after reducing deforming pressure, e.g. from gravity or gentle pressure by a finger, the shape will reform to a large extent to its original form. In addition, at 20° C, a gel in the context of the present invention does not flow, like a liquid. Further, at ambient temperatures (e.g. at 20° C), after cutting of the gel in some pieces, the pieces of gel cannot be substantially adhered and united by simple re-assembling of the gel pieces, to form the original volume of the gel. The latter is possible with a paste. As known in the art, at 20°C a gel is normally solid, i.e. not a pourable liquid. In normal use, a consumer cannot pour the food concentrate from its packaging, but can be removed as one piece, which maintains its shape (shape stable). Indeed, a solid gel is not considered to have a viscosity, which can be measured with for example in a Brookfield viscosimeter, as the texture of the solid gel would break during measurement. This should be understood, as that the food concentrate in the form of a gel can deform under gentle pressure or gravity to some extent, depending on how strong the gel is. The elasticity usually can restore a gel to the original shape after removal of the pressure.

The firmness is preferably used to characterise concentrates in the form of a gel. Firmness is preferably measured using the compression test Force (in g) vs. Distance (in mm) with a texture analyser according to the method as described below.

Firmness

Preferably, the gel firmness measurement is carried out using a texture analysis machine (TAX-T2) of Stable Micro Systems or similar. The gel firmnessjneasurements are performed after at least 12h maturation time after the samples have solidified. A longer maturation time of for example 24h to 48h is preferred. a. The samples are equilibrated to room temperature for at least 2h, preferably more than 4h, prior to measurement.

b. The machine and sample container specifications are as follows:

Container (125 ml polypropylene cup), 52 mm diameter

Sample height: at least 25 mm

Equipment: Texture Analyser Stable Microsystems (or similar) - Probe: 1/2 inch cylinder, smooth edges (P/0.5 - 0.5 inch diameter cylinder probe, Delrin)

The following settings are used:

• Load cell: 500g to 30kg

Compression mode

· Pre-test speed =10 mm/s

• Test speed =5 mm/s

Post-test speed=10 mm/s

• Trigger force = 3 g

Penetration depth=10 mm (measurement error can be typically of 0.1 -0.2 mm).

c. Values of parameters below are presented as average and with a standard

deviation of at least duplicates. Preferably, the firmness of the food concentrate - if it has the form of a gel - should be such that the maximum force (in g) recorded while the probe penetrates 10 mm into the food concentrate is typically above 20g, preferably above 30g, more preferably above 50g, preferably less than 1000g, more preferably less than 500g most preferably less than 350g.

Water

The food concentrate contains water. In the context of the present invention the total water content in the food concentrate includes both water added as such and water as part of other ingredients like vegetables, unless otherwise indicated. E.g., the amount of water in the examples indicated as ingredient is added as such. The food

concentrate comprises preferably at least 20 wt%, preferably at least 30 wt%, preferably at least 35 wt%, preferably at least 38 wt%, preferably at least 40 wt%, more preferably at least 42 wt% and preferably at most 70 wt%, more preferably at most 60 wt%, even more preferably at most 55 wt%, of water based on total weight of the food concentrate. While the minimum amount of water for a paste may be 20 wt% for a gel it is preferably at least 35 wt%.The water content in the food concentrate can be measured by any standard method including drying the food concentrate and comparing the weight before and after drying. Thus, when the amount of salt or structuring agent is expressed by weight of the water content of the food concentrate this includes both water added as such and water of other ingredients in the food concentrate.

Polvol

Surprisingly, the concentrate according to the invention requires no liquid polyol or sorbitol as suggested in WO2012/097930 and WO 2004/049822, respectively. As noted in WO2012/097930 a polyol (polyhydric alcohol or sugar alcohol) is commonly known in the art as an alcohol containing multiple hydroxyl groups. It is thus a hydrogenated form of a carbohydrate. A polyol is different from a fat. A fat is not a carbohydrate, a fat molecule is either a mono-, di-, or triacylglyceride and thus a different chemical substance and not a liquid polyol. For the present purpose a liquid polyol is preferably understood to be selected from the group of glycerol, polypropylene glycol and mixtures thereof. Preferably, the food concentrate according to the invention comprises less than 5 wt%, preferably less than 3 wt%, more preferably less than 1 wt%, more preferably less than 0.1 wt% of a liquid polyol by weight of the total food concentrate. Most preferably, no liquid polyol is present at all. Preferably, the food concentrate according to the invention comprises less than 5 wt%, preferably less than 3 wt%, more preferably less than 1 wt%, more preferably less than 0.1 wt% of glycerol by weight of the total food concentrate. Most preferably, no glycerol is present at all.

Preferably, the food concentrate according to the invention comprises less than 5 wt%, preferably less than 3 wt%, more preferably less than 1 wt%, more preferably less than 0.1 wt% of a sorbitol by weight of the total food concentrate. Most preferably, no sorbitol is present at all. It is understood that the expression "less than" includes 0wt%.

Salt

The food concentrate preferably comprises at least 15 wt%, more preferably at most 40 wt% of salt, based on the water content of the food concentrate. The water content of the food concentrate combines water added as water and water present in other ingredients of the food concentrate like fresh vegetables. Salt is added to provide a salty taste. The salt preferably comprises NaCI, KCI and mixtures thereof. The high level of salt is predominantly present to provide the desired salty taste impact after dissolution in a relatively high volume. As common in the art, the salt content, preferably NaCI, in this context is calculated as ((amount of salt)/(amount of salt + amount of water))^* 100%. At a level of higher than 26.5 wt% on water, NaCI starts to crystallise, and the food concentrate might contain some salt crystals. Preferably, the amount of salt in the food concentrate is at least 15 wt%, preferably at least 20 wt%, and preferably at most 35 wt%, more preferably at most 31 wt%, most preferably at most 26.5 wt%, based on the weight of the water content of the food concentrate. Preferably, the amount of NaCI in the food concentrate is at least 15 wt%, preferably at least 20 wt%, and preferably at most 40 wt%, more preferably at most 35 wt%, more preferably at most 31 wt%, most preferably at most 26.5 wt%, based on the weight of the water content of the food concentrate. The salt in the food concentrate is preferably dissolved. The food concentrate according to the invention preferably has a water activity of between 0.60 and 0.95, more preferably of between 0.65 and 0.90 even more preferably between 0.70 and 0.90, even more preferably between 0.72 and 0.85, most preferably between 0.72 and 0.79.

Savoury taste booster

The food concentrate is preferably a savoury food concentrate, for example for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish. To contribute to the savoury taste, the food concentrate of the present invention may further comprise a savoury taste booster selected from the group consisting of glutamate, 5'- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof. The term savoury taste booster used in the singular may refer to a single compound or a mixture of more than one taste booster compounds. The term "savoury taste booster" is used interchangeably with the term "taste booster". The amount of savoury taste booster present in the food concentrate is present in an effective amount to obtain the desired level in the ready-to-eat product. The effective amount depends on the desired dilution rate and amount in the ready-to-eat product. The amount of savoury taste booster in the concentrate is preferably present in an amount of at most 40 wt%, more preferably of at most 30 wt%, more preferably in an amount at most 25 wt%, most preferably in an amount of at most 15 wt%, and preferably at least 0.1 wt%, more preferably at least 0.5 wt%, more preferably at least 1 wt%, more preferably at least 5 wt%, based on the weight of the total food concentrate. A savoury taste booster as mentioned above may be present in an amount at most 40 wt%, more preferably of at most 30 wt%, more preferably in an amount at most 25 wt%, most preferably in an amount of at most 15 wt%, and preferably at least 0.1 wt%, more preferably at least 0.5 wt%, more preferably at least 1 wt%, more preferably at least 5 wt%, based on the weight of the total food concentrate. It is understood that any savoury taste booster compound can be added as such or as part of more complex food ingredients like yeast extract; hydrolyzed proteins of vegetables-, soy-, fish-, or meat-origin, malt extract, beef flavourings, onion flavouring, liquid or dissolvable extracts or concentrates selected from the group consisting of meat, fish, crustaceans, herbs, fruit, vegetable and mixtures thereof.

A food concentrate according to the present invention preferably comprises

a) 20 to 70 wt% of water by weight of the total food concentrate; b) 15 to 40 wt% of salt by weight of the total water content of the food concentrate, whereby salt is selected from NaCI, KCI and mixtures thereof;

c) 1 to 40 wt% by weight of the total food concentrate of a taste booster selected from glutamate, 5'-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof ;

d) 10 to 55 wt% by weight of the total food concentrate of a delayed-swelling physically modified non-gelatinised starch characterised by Ref Tonset of at least 70°C; wherein the non-gelatinised starch is annealed sago starch and/or annealed corn starch;

e) 0.1 to 30 wt% by weight of the total water content of the food concentrate of a structuring agent selected from carrageenan, gelatin, pectin, xanthan and mixtures thereof

f) 0 wt% to less than 5wt% of sorbitol by weight of the total food concentrate; wherein the food concentrate provides a ready-to-eat product having viscosity of at least 20 mPa.s, more preferably at least 30 mPa.s , most preferably at least 50 mPa.s at 60°C, wherein said ready-to-eat product is a soup, sauce or gravy.

In a further aspect, the invention relates to a process for preparing a food concentrate as described herein, preferably comprising

a) 20 to 70 wt% of water by weight of the total food concentrate;

d) 10 to 55 wt% of a delayed-swelling physically modified non-gelatinised starch characterised by Ref Tonset of at least 70°C, preferably at least 74°C;

the process comprising the steps of:

i) preparing a mixture comprising:

water,

the structuring agent, ii) optionally heating said mixture to dissolve the structuring agent, preferably to higher than 40°C ;

iii) admixing the non-gelatinised starch to the mixture at a temperature which is lower than the Tonset of the non-gelatinised starch, preferably less than 70°C, whereby salt, taste booster and any optional ingredient may be admixed at any one of steps i) to iii);

optionally, filling the mixture of step iii) into a packaging; and

iv) optionally if a gel is desired, allowing the mixture to form a food concentrate in the form of a gel.

In a first step i), a mixture is provided comprising the structuring agent and at least part of the water. The water may be heated to at least 30°C, preferably at least 40°C to allow better mixing. In the optional step ii) the mixture of water and the structuring agent may be heated to dissolve the structuring agent Dissolving may include activation. The temperature depends on the structuring agent used. For example, when a paste of xanthan is desired, xanthan can be dissolved at room temperature, whilst for gelatine heating to about 60 °C may be sufficient followed by adding the starch (step iii). The temperature is preferably higher than 40 °C, more preferably higher than 60 °C, more preferably higher than 75 °C, most preferably higher than 80 °C, and preferably less than 105 °C, more preferably less than 100 °C, most preferably less than 95 °C. Heating of the mixture of step i) resultsjn dissolving of the structuring agent and activating it to allow structuring of the food concentrate e.g. gelling after cooling, e.g. during step iv) of the process. Preferably, the heating of step ii) provides pasteurization of the mixture. It may be useful to use high shear mixing at a temperature above the activation temperature of the structuring agent to provide optimal activation of the structuring agent.

In step iii) the mixture is optionally cooled and the non-gelatinised starch is admixed at a temperature which is lower than the Tonset of the non-gelatinised starch, preferably less than 70°C, preferably less than 68 °C, more preferably less than 66 °C, preferably above 40 °C, more preferably above 45 °C, even more preferably above 50°C. This can be suitably done by mixing the non-gelatinised starch into the mixture resulting from step ii), preferably by a mixing device. Applied high shear stress is preferably limited to a minimum, for example, only to guarantee homogeneous starch distribution. However, unnecessary stress to the food concentrate is preferably avoided, especially when starch is added close to the gelling point of the structuring agent. Cooling might be carried out by a cooling device like a tube-in-tube heat exchanger, as known in the art, but might also be suitably done by allowing the mixture to cool in the processing vessel.

Salt, tastebooster and any optional ingredient may be added at step i), ii), or iii).

Preferably, all ingredients, except for the starch, are added during step i). Addition of ingredients after step ii) might require a high shear mixing because of a viscosity increase, which may not be preferred.

Optionally, the mixture of step iii) is filled into a packaging before step iv).

In the optional step iv) - in case of a a food concentrate with the form of a gel-, the mixture is allowed to form a gel. Step iv) might comprise a cooling step, wherein the concentrate is cooled by any suitable cooling means, preferably to a temperature lower than the gelling temperature of the structuring agent used in the mixture of step i). Alternatively, the mixture is allowed to cool passively by leaving it at ambient temperature (20°C) such that it forms a gel at ambient temperature. The time needed for the gel to set may depend on the amount of structuring agents and other ingredients. Weaker gels may take more time than stronger gels. A package preferably is a package selected from the group consisting of a tub, a cup, a jar, a doy pack and a stick pack. The filling of the package is preferably carried out by pouring the mixture resulting from step iii) into the package. Preferably, the concentrate is a packaged concentrate, whereby the concentrate (excluding the packaging) has weight of at least 10g, preferably at least 20g, preferably less than 1 kg, more preferably less than 50g. Preferably, the concentrate is unit dosed having a weight of at least 10 g and less than 50g. The present invention also relates to a food concentrate obtainable by the process as described above.

Use

Preferably, the invention relates to the use of the food concentrate of the present invention to prepare a soup, a sauce or a gravy. At least part of the concentrate is preferably mixed with a hot aqueous phase and diluted in it. The term "dilution" is used interchangeably with the terms "dissolving" and "dispersing" and encompasses both. If preferred, the concentrate of the present invention can be added to a pan directly with sufficient amount of water. Optionally other ingredients required for the soup, sauce or gravy can be added before, together or after the concentrate like vegetables and/or meat. However, to calculate the amount of salt and starch in the ready-to-eat product such solid ingredients are excluded because the salt and starch will mainly dissolve in the aqueous phase only. Preferably the aqueous phase has a temperature higher than the dissolution/melting temperature of the structuring agent which is used in the concentrate in the form of a gel. Preferably, the temperature of the hot aqueous phase is between 60°C and 95°C, more preferably of between 75 and 90°C. During dilution, but preferably thereafter, the mix of the concentrate of the present invention and the aqueous phase is preferably heated or heating is continued to cook-up the mixture. Continuous heating improves dissolving of the concentrate and induces the viscosity increase as a consequence of gelatinisation of the starch. It might be preferred that the concentrate is first dissolved in the aqueous phase, preferably in water, of a

temperature of below 95°C, before cooking up (bringing it to a boil). Cooking up is preferred to achieve the final viscosity. An optimal preparation mode is dependent on the type of structuring agent used, - if it has the form of a gel - on the gel firmness, the exchange surface area between the food concentrate and the aqueous liquid, on the gelatinisation temperature of the starch, and on further starch characteristics of the starch which is used. However, it is in the art of a skilled artisan to find out what the optimal temperature and heating time is for a specific food concentrate. A preferred cooking time may be between 20 s and 10 min, preferably between 30 s and 8 min, more preferably between 45 s and 5 min, preferably at boiling temperature. A person of average skill is able to optimize the food concentrate depending on the preferred preparation mode or preparation requirements or the desired application for the consumer. For example a food concentrate for a stew may be simmered for hours.

Hence, preferably the present invention relates to a process to provide a ready-to-eat food product, comprising the steps of:

a) providing a food concentrate of the present invention,

b) admixing at least part of the food concentrate to an aqueous phase, c) heating the mixture resulting from step b) to a temperature higher than the Ref

Tonset of the starch used, such as to achieve a viscosity increase of the mixture to result in a ready-to-eat food product, whereby the in step b) is preferably between

20g/L and 350g/L and more preferably between 50 and 250g/L. Preferably the heating step bringing the mixture to boiling temperature as described above.

The present invention also relates to a ready-to-eat food product obtainable by the process as described above.

Tests

I Ref Tonset : Reference temperature of onset of qelatinisation of starch in reference solution

As mentioned above a person skilled in the art of starch routinely uses Differential Scanning Calorimetry (DSC) to measure the Tonset of a given starch sample to evaluate its gelatinisation properties. A typical DSC curve and the T_onSet according to this procedure is shown in Fig 1 (Temperature vs Normalized heat flow, with endothermic events pointing upwards on the y axis).

The Ref Tonset is the T_onSet measured in a reference solution, preferably measured using a Differential Scanning Calorimetry (DSC) comprising the steps of:

- preparing a mixture of 12 to 16 mg of starch and 40-50 μΙ_ of Ref DSC-solution resulting in a w/w ratio of 1 :2.5 to 1 :3 in a DSC sample pan (60 μΙ_ high pressure stainless steel) whereby the Ref DSC-solution contains 20.7wt% NaCI, 12.7 wt% sucrose and 66.6% water;

- carrying out the DSC measurement protocol comprising the steps of 1 . Holding the mixture for 3 min at 15°C

2. Heating said mixture from 15°C to 120°C at 10°C/min

- using the standard DSC software to determine the Ref Tonset from the onset of the peak indicating the thermal transition of starch gelatinisation in the DSC thermogram.

The equipment used for the DSC analysis can be any suitable calibrated DSC equipment and is preferably the Perkin Elmer Power Compensated DSC8000 equipped with an intracooler 3 as used herein. Preferably the DSC measurement is performed under nitrogen atmosphere with a gas flow of 20 mL/min. In addition to the Ref Tonset determined in the Ref DSC solution, the Tonset may also be determined in the concentrate (Prod Tonset). The difference between the Ref Tonset compared for a native and a modified annealed starch of the same botanical origin will be reflected in the Prod Tonset of the same two starches in a given formulation.

Therefore, the Prod Tonset is measured in a similar way as the Ref Tonset using a Differential Scanning Calorimetry (DSC) comprising the steps of:

- if the food concentrate is in the form of a gel, making the concentrate into a paste (by stirring the gels with a spoon or spatula until a pasty texture is obtained)

- weighing 35-55 mg of concentrate in a DSC sample pan (60 μΙ_ high pressure stainless steel)

- carrying out the DSC measurement protocol comprising the steps of

1 . Holding the mixture for 3 min at 15°C

2. Heating said mixture from 15°C to 120°C at 10°C/min

- using the standard DSC software to determine the Prod Tonset from the onset of the peak indicating the thermal transition of starch gelatinisation in the DSC thermogram.

II Delayed swelling.

As mentioned above a delayed swelling starch can be determined using a Rapid Visco Analyser (RVA, Newport) with the standard RVA-software to establish a pasting curve as described below. During an RVA analysis, the starch is heated in an aqueous environment following a pre-defined temperature profile. The viscosity changes produced by heating and cooling starch in water generally provide a characteristic curve depending on the starch type and modification. For the purpose of this invention, a starch is defined as a delayed swelling starch by analysing it using a Rapid Visco Analyser (RVA), whereby the RVA analysis comprises the steps of

i. Adding a suitable amount of starch to 25g of Ref-RVA Solution, said amount of starch adjusted to provide an increase of viscosity to 180-320cP at time= 7 min (Visc(7)) calculated from the base line viscosity Visc(BL) at time =1 min, whereby the Ref RVA-solution contains 1 .3 wt% NaCI, 0.8 wt% sucrose and 97.9 wt% water;

ii. Carrying out the RVA test under "STD1 " conditions as described below or similar;

iii. Determining the ViscRef defined as Vise (7) - Visc(BL) expressed in centiPoise (cP), whereby the ViscRef is between 180-320cP

iv. Determining T1 defined as the time necessary to first achieve ViscRef (starting t= 1 min) and T2 defined as the time necessary to achieve half of the ViscRef (starting t= 1 min)

Whereby the starch is defined as a delayed swelling starch if

a) T1 is preferably at least 6.5 min, more preferably at least 6.8 min, most

preferably at least 7 min; and

b) T2 is preferably at least 4.6 min, more preferably at least 4.9 min, even more preferably at least 5 min, most preferably at least 5.1 min.

For the present invention the Ref RVA-solution is representative of a typical salt and sugar concentrations in the ready-to eat product.

The RVA standard analysis (STD1 ) test conditions (available in the standard equipment software package (Thermocline for Windows, TCW. Newport Scientific) can be described as: Time Type Value

h:min:s

00:00:00 Temperature 50 °C

00:00:00 Speed 960 rpm

00:00:10 Speed 160 rpm

00:01 :00 Temperature 50 °C

00:04:42 Temperature 95 °C

00:07:12 Temperature 95 °C

00:1 1 :00 Temperature 50 °C

Profile End Time: 00:13:00

Profile Idle Temp: 50 °C

The amount of starch to be added to the Ref RVA-solution to achieve ViscRef can be easily adjusted by a person skilled in the art, for example by testing a range of amounts of starch added to the Ref RVA-Solution and obtaining ViscRef between 180-320 cP. The suitable amount of starch for the RVA analysis is preferably 0.8 to 2 g.

Typical ranges of the starch amounts to be tested are: o Sago starch native and modified: 0.9-1.7 g

o Tapioca starch native and modified: 0.8-1.4 g

o Corn starch native and modified: 1.0-1.8 g

As an example pasting curves are shown in Figure 2 of a native sago starch without delayed swelling (Fig 2A) and a delayed swelling annealed sago starch (Fig 2B):

• Vise (BL)= viscosity at time = 1 min (in cP)

• Vise (7)= viscosity at time = 7 min (in cP)

T1 defined as the time necessary to first achieve ViscRef (starting t= 1 min) and T2 defined as the time necessary to achieve half of the ViscRef (starting t= 1 min)

The characteristic delayed swelling of the starch can also be measured in the concentrate. For this purpose, a suitable amount of the concentrate (e.g. 3-5g) should be added in 25g of water (diluted) in order to provide a suitable amount of starch (e.g. 0.8-2g) to provide an increase of viscosity of 180-320cP at time= 7 min calculated from the base line viscosity Visc(BL) at time =1 min. The amount of concentrate to be added to 25g of water will depend on the type of starch and amount of starch present in the concentrate and can be easily adjusted by a person skilled in the art, for example by testing a range of amounts of concentrate added to 25g of water. The characteristic delayed swelling of the starch in a food concentrate can be measured using a method comprising the following steps of:

i. Adding a suitable amount of concentrate to 25g of water, said amount of

concentrate adjusted to provide an increase of viscosity to 180-320cP at time= 7 min calculated from the base line viscosity Visc(BL) at time =1 min

ii. Carrying out the RVA test under "STD1 " conditions as described above or

similar;

iii. Determining the ViscRef defined as Visc(7) - Visc(BL) expressed in centiPoise (cP), whereby the ViscRef is between 180-320cP

Whereby the T1 and T2 are as defined supra.

Standardised wet lumping test

For the purpose of the present invention lumping of a concentrate according to the invention is preferably measured in the test below. The chosen test conditions favour the formation of lumps, i.e. adding the gelled concentrate in boiling water and with very mild stirring. This will allow to provide preferred food concentrates according to the invention which are more robust in use, even when consumers deviate from the instructions of use.

• A kitchen food preparation machine (Kenwood Cooking chef major KM070 series or similar), with temperature control with major sized Anchor Flexi beater stirrer attachment or similar.

• Stirrer moves at a stirring speed of ~ 22 rotations per minute

• 25-30 g of food concentrate (cylindrical shape with 2 parallel surfaces, with height between 8-15 mm and diameter between 30-45 mm) is added to 250ml of water at 98°C in the Kenwood Mixer • Stirring is continued for 1 min at 98 °C

• Stirring is stopped and product is maintained for 1 min at 98 °C. Product is sieved and amount undissolved material is weighed (1 mm mesh sieve) The concentrate according to the invention used in this lumping test is without particles of vegetable, meat or herbs or other solid ingredients with a size larger than the mesh (1 mm) and that would remain in the sieve. ,_n , weiqht material undissolved

Standardised wet lumping (%material undissolved) = 100 weight of initial concentrate

It is understood that the % of material undissolved can be higher than 100% in cases in which the amount of material retained in the sieve is higher than the initial amount of concentrate (e.g. 25g concentrate is tested and the amount weighed in the sieve is 28 g) . That is because the starch lumps also absorb water during cooking and that would be reflected in the amount retained in the sieve. The preferred non-gelatinised starch used in the invention shows a surprising decrease in lumping compared to the same concentrate with the same amount of native starch of the same botanical source.

Since the lumping test overestimates the lumping, it is expected that in real use including the addition of the concentrate to water at lower temperatures and/or e.g. intensive stirring with a hand whisk, as can be expected from some consumers, would lead to far lower absolute amount of lumps. However, a difference between preferred starches that are part of the invention and native starches of the same botanical source that are not part of the invention would still be observed.

Test Dissolution time

The dissolution time of the concentrate in absence of the non-gelatinised starch is measured by a conductivity measurement. The conductivity is measured according to the following method:

Equipment:

• Conductivity meter with data logging capacity

• Magnetic stirring (and magnetic stirrer) plate with heating function • 1 L glass beaker

• Temperature probe

• Meshed metal grid (4mm) with a support to suspend the grid inside the beaker - 500 ml of tap water is heated to boiling temperature and added to 1 L glass beaker.

The beaker is placed on magnetic stirring plate with heating function. The temperature and conductivity probe are placed in the beaker.

A magnetic stirrer (smooth surface 64mm x 10mm) is placed at the bottom of the glass beaker.

- Test conditions:

a. The temperature of the heating plate is set so that the temperature can be maintained between 95-100°C throughout the test.

b. The stirring is started and kept at 300rpm

Once the temperature reaches boiling (~98°C), the conductivity measurement is started.

In case of a paste, 28g of food concentrate is put into the beaker. In case of a gel or shape stable paste, 28 g (cylindrical shape with 2 parallel surfaces, with height between 8-15 mm and diameter between 30-45 mm) of a gel product in one single piece is placed onto the meshed metal grid.

- The metal grid which holds the gel is then gently immersed in the hot water until it is suspended 3 cm above the bottom of the glass beaker.

Stop the test when the value appears to stabilise on the conductivity meter

The 90% dissolution time is determined as the time at which 90% of the plateau value for the conductivity is reached (using conductivity curve)

- Measurements are made in duplicate or triplicate (n = 2 or 3).

Preferably, the concentrate according to the invention has a dissolution time (measured without the non-gelatinised starch) of preferably at most 4 min, more preferably at most 3 min, even more preferably at most 2.8 min, and preferably more than 2 s, preferably more than 5 s, more preferably more than 10 s, even more preferably more than 20s. Viscosity of the readv-to-eat product

It is desirable that the ready-to-eat product obtained after diluting the food concentrate according to the invention has a certain viscosity. The viscosity of ready-to-eat product is preferably measured as detailed below.

Dilute the concentrate in the required amount of warm water of 60 °C to obtain the ready- to-eat product (e.g. 28g concentrate in 250g water). Stir well and then heat the product for 1 min at 98°C, assuring that no water evaporates during the preparation. For the measurement of the viscosity of the ready-to-eat product the product is prepared under mild conditions so no lumps are present (i.e. recommended water temperature and suitable stirring). As some starches will take more time to reach full viscosity, the same experiment is repeated with stirring and heating for 5 respectively 10 minutes and the highest viscosity measured is noted.

The viscosity is measured in a Physica MCR rheometer 300, 301 (Anton Paar GmbH, Graz, Austria) or similar, with the following geometry:

• Measuring cup (ridged cylinder): Part number 21736

• Vane: Part number. 21888 ridged cylinder

Method:

1 ) Equilibration step: Shear rate at 30 s^"1 at 75°C for 2 min

2) Cooling step: Shear rate at 30 s^"1 from 75°C to 20°C at 2.04 °C/min

If necessary, a solvent trap should be used during the measurement to avoid water evaporation.

The viscosity at 60 °C on cooling is recorded as and expressed in mPa.s. (milli Pascal second)

Examples

The invention is further exemplified in the examples below. The different starch samples are denoted as S1 , S2 etc. The physically modified starch was supplied by Ingredion Inc (USA), except for example 7. A savoury flavour mix was used to add savoury taste booster compounds to the concentrates. The amount of NaCI in the savoury flavour mix is in wt% by weight of the savoury flavour mix. Example 1 :

Process to prepare concentrates

The following process was used to prepare the food concentrates in the following examples in a Thermomix (Vorwerk, Germany), unless stated otherwise:

Add water to the vessel and heat to 50°C

Start mixing

Add structuring agents and allow for hydration

Add all dry ingredients (except starch) while mixing

Heat up to 90°C

Hold for 2 min while mixing

Cool to starch addition temperature

Add the starch and mix for 2 min

Filling containers for measurement.

If a gel is desired, cooling for gel setting (24h at least before measurements)

Speed was adjusted throughout the process between 2-4 to allow for optimum stirring and low air incorporation.

Table 1 Gravy concentrates using various structuring agents

• Starch added at 58 °C (step g)

Ingredient(g) Ex 1 a Ex 1 b Ex 1 c

Added water# 39.7 39.7 39.7

Non-gelatinised annealed sago starch

(S2) 28.6 28.6 28.6

NaCI 10.4 10.4 10.4

Savoury flavour mix^* 20.8 20.8 20.8 lota carrageenan 0.6 0.6 0.5

Xanthan 0.0 0.2 0.0 Gelatine (pork type A bloom 250 ) 0.0 0.0 2.1

Total 100.1 100.3 102.1

Appearance gel gel gel

Firmness (in g) 54 46 50

Prod Tonset (in °C) 86 86 87

Viscosity (ready to eat product) at 60 °C

1 16 108 87 in mPas (~ 28g in 250ml)

Lumping reduction 73% 59% 77%

^* Savoury flavour mix composition contains (powders): ma t extract, yeast extract, roast onion, sucrose, flavourings, paprika powder, pepper, thyme, bay leaf (contains 6% NaCI)

# Total water content in the food concentrate (%wt)~42%

Starch characterization

Sago and annealed sago starch were analysed using RVA and DSC as described above. For the RVA analysis respectively 1 .2g native sago and 1 .2g of annealed sago starch were used.

The increase of 6 °C in the Ref Tonset between native sago starch and annealed sago starch was also observed when the Prod Tonset was measured. All compositions (1 a-1 c) had a dissolution time of less than 2.5min (tested in absence of the non-gelatinised starch). The results of example 1 show that more than 50% reduction of lumping was obtained when using a starch with fulfils the selection criteria (annealed sago starch S2) when compared to the same composition with a starch which does not fulfil the selection criteria (native sago starch S1 ).

Example 2 Food concentrate based on gelatine

The same preparation process was used as described above, except that in step (e) the heating was to 80 °C and that the non-gelatinised starch was added at 58 °C (step g)

^* Savoury flavour mix composition contains (powders): malt extract, yeast extract, roast onion, sucrose, flavourings, paprika powder, pepper, thyme, bay leaf (contains 4.8% NaCI)

# Total water content in the food concentrate (%wt) -41 % The results show that almost 80% reduction of lumping was obtained when using a starch with fulfils the selection criteria (annealed sago starch S2) when compared to the same composition with a starch which does not fulfil the selection criteria (native sago starch S1 ).

Example 3 Food concentrates with low methoxyl pectin (pH <3.5)

The preparation process as described in example 1 was used to prepare the following concentrates whereby the temperature at which the non-gelatinised starch was added was at 58 °C.

Ingredients (g) 3a 3b

Annealed sago (S2) Annealed tapioca (S4)

Added water # 36.2 36.2

Non-gelatinised starch 25.3 25.3

NaCI 8.5 8.5

KCI 2.8 2.8

Sucrose 10.9 10.9

Beef fat 3.9 3.9

Savoury flavour mix^* 10.0 10.0

High Acyl Gellan 0.1 0.1

LM pectin (LC810, Danisco) 1 .9 1 .9

Sodium hydrogen sulphate 0.4 0.4

Total 100 100 pH 3.2 3.2

Firmness (in g) 1 12 87

Viscosity (ready to eat product) at

1 12 140 60 °C in mPas (~ 28 g in 250 ml)

Lumping reduction compared to

74% <15% native sago starch (S1 ) and native tapioca starch (S3) respectively

according to the test as described

^* Savoury flavour mix composition contains (powders): malt extract, yeast extract, roast onion, flavourings, paprika powder, pepper, thyme, bay leaf (contains 15% et NaCI)

# Total water content in the food concentrate (%wt) -39% The dissolution time of example 3 in absence of the non-gelatinised starch was less than 2.5 min.

Starch characterization: Characterisation of S1 and S2 are is shown in Example 1 . Starch characterization

Native tapioca starch, annealed tapioca starch and native waxy corn starch were analysed using RVA and DSC as described above. For the RVA analysis respectively 1.2g native corn, 0.8g of native potato, 1.2g of native tapioca, 1 g of annealed tapioca starch and 0.9g of waxy corn starch were used.

Example 3a with a delayed swelling physically modified starch (S2) according to the invention showed a 74% reduction in lumping when compared to the same composition except that the non-gelatinised starch was native sago (S1 ). We also compared 3a to lumping obtained with waxy corn starch (S5) - which is not a delayed swelling starch. Compared to waxy corn in the same composition (not shown in the table), with the inventive starch even a 89% reduction in lumping was obtained.

Example 4: Improved storage stability of a sauce/dish concentrate using calcium-low methoxy pectin as structuring agent (pH > 4.0)

The preparation process as described in example 1 was used to prepare the following concentrates whereby the temperature at which the non-gelatinised starch was added was 58 °C for the sago starch and 52 °C for heat moisture treated potato starch.

4a 4b (comp)

Heat moisture

Annealed sago treated potato (S6) (S7)

Ingredient (g)

Added Water# 34.8 34.8

Savoury flavour mix^* 16.2 16.2

Low methoxyl pectin (LC 957, Danisco) 0.8 0.8

Palm Fat Flakes 6.8 6.8

Sucrose 3.4 3.4

NaCI 5.7 5.7

KCI 3.1 3.1

Parsley 0.5 0.5

Onion Juice Concentrate 3.4 3.4

Calcium Chloride liquid (35% CaCI2, 65% water) 0.1 0.1

High Acyl Gellan 0.3 0.3

Non-gelatinised annealed sago starch 24.9 0.0

Non-gelatinised heat moisture treated potato

starch 0.0 26.6

Total 100.0 101 .7 Viscosity of ready to eat Fresh 139 204 food at 60 °C in mPas After 8 months

(~ 28 g in 250 ml) storage 159 87

Viscosity loss none 57%

^*Savoury flavour mix: Flavourings, Pepper Black Ground, Savoury Creamer, Lovage Roots, Nutmeg Ground, Fenugreek Extract, Yeast extract powder. Contains ~ 24% wt NaCI.

# Total water content in the food concentrate (%wt) -38%

The concentrate of Example 4a with non-gelatinised annealed sago starch according to the invention showed a significant decrease of about 65% in lumping when compared to example 4b (comparative) with heat moisture treated potato starch. A modified calculation was used to illustrate the reduction in lumping compared to the comparative starch: Lumping reduction (in %) =(1- Lumping in composition with annealed sago/ Lumping in composition with the comparative starch)^*100. Moreover, no viscosity loss was observed after 8 months storage of the food concentrate according to the invention. Starch characterization

Annealed sago starch (S6) and heat moisture treated potato starch were analysed using RVA and DSC as described above. For the RVA analysis respectively 1 .1 g of annealed sago starch and 1 .2g of heat moisture treated potato starch were used.

RVA DSC

Starch ViscRef T1 T2 Delayed RefTonset swelling

(cP) (min) (min) (°C)

Annealed sago (S6) 221 7.0 5.6 Yes 79

Heat moisture treated 261 7.1 6.2 Yes 63 potato (S7) Example 5 Food concentrate with low methoxy pectin (pH < 3.5) as structuring agent

^* Savoury flavour mix: Flavourings, malt extract, onion, paprika, pepper, thyme, bay leaf, sucrose. Contains ~ 4.4% wt NaCI).

# The amount of water and the amount starch were adjusted to obtain a total water content of 37% in the food concentrate (potato starch moisture was about 15% wt and annealed sago was about 10% wt). Starch characterization

Annealed sago starch (S8) was analysed using RVA and DSC as described above. For the RVA analysis 1.0g of annealed sago starch was used.

Example 5 with annealed sago starch according to the invention showed low lumping and excellent storage stability in contrast to comparative example with heat moisture treated potato starch. Example 6: Gravy concentrate in the form of a paste with low methoxyl pectin

%

Added water # 32.5

Annealed sago (S8) 18.1

NaCI 8.2

KCI 3.0

Beef fat 3.6

Palm fat 13.5

Beef extract 65 DS 3.6

Sucrose 6.6

Savoury flavour mix^* 8.3

Low methoxyl pectin (LC 810,

Danisco) 1 .6

Sodium hydrogen sulphate 0.7

High acyl gellan 0.3

Total 100.0 ^* Savoury flavour mix: Flavourings, malt extract, onion, paprika, pepper, thyme, bay leaf. Contains - 12% wt NaCI).

# Total water content in the food concentrate (%wt) -36% The concentrate of Example 6 with non-gelatinised annealed sago starch according to the invention resulted in a ready-to-eat smooth gravy with excellent viscosity.

Moreover, no viscosity loss was observed after 8 months storage of the food concentrate according to the invention. Example 7

A delayed swelling physically modified starch according to the invention was prepared with the following process.

A water slurry of non-gelatinised native sago starch (excess water, e.g. 4-5% wt starch) was heated to a temperature of 64°C and kept (incubated) to this temperature for about 2h or about 3h. This step can be performed under mild stirring.

The excess water was removed (e.g. by sedimentation and filtering) and the starch was dried at temperature and conditions to remain non-gelatinized, (e.g. vacuum dried, T< 60°C) Starch characterization

Annealed sago starch prepared as described above and was analysed using RVA and DSC as described above. For the RVA analysis respectively 1 .1 g annealed sago starch was used.

The gravy concentrate with the annealed sago starch showed low lumping upon dilution and the ready-to-eat product had a good viscosity. Example 8 A comparative experiment with sorbitol and non-gelatinised starch

Example 1 of WO 2004/049822 discloses a liquid fluid thickener composition with 32% non-gelatinised starch and 43.4% sorbitol as shown below. As sorbitol is not acceptable for many consumers, an attempt was made to produce a thickener according to example 1 of WO 2004/049822 but without sorbitol.

Without sorbitol the product could not be processed as the mixing equipment was blocked by the addition of the non-gelatinised starch.

Example 9 Food concentrates with low methoxyl pectin (pH <3.5) according to the invention compared to native corn starch

The preparation process as described in example 1 was used to prepare the following concentrates whereby the temperature at which the non-gelatinised starch was added was at 58 °C. Ingredients (g) 9a 9b (Comp)

Annealed sago

Native Corn (S2)

Added water # 36.2 36.2

Non-gelatinised starch 25.3 25.3

NaCI 8.5 8.5

KCI 2.8 2.8

Sucrose 10.9 10.9

Beef fat 3.9 3.9

Savoury flavour mix^* 10.0 10.0

High Acyl Gellan 0.1 0.1

LM pectin (LC810, Danisco) 1.9 1 .9

Sodium hydrogen sulphate 0.4 0.4

Total 100 100 pH 3.2 3.4

Firmness (in g) 1 12

Viscosity (ready to eat product) at 60 °C in

1 12

mPas (~ 28 g in 250 ml)

# Total water content in the concentrate (%wt) -39%

The dissolution time of example 9 in absence of the non-gelatinised starch was less than 2.5 min. The reduction in wet lumping of the inventive concentrate example 9a compared to native sago starch was 52% calculated as described above. The reduction in wet lumping of the inventive concentrate example 9a compared to native corn starch was 75% calculated as described above in example 4.

Claims

A food concentrate comprising

a) 20 to 70 wt% of water by weight of the total food concentrate;

d) 10 to 55 wt% by weight of the total food concentrate of a delayed-swelling

f) preferably, 0 wt% to less than 5 wt% of sorbitol by weight of the total food

concentrate.

2. A food concentrate according to claim 1 wherein the non-gelatinised starch is annealed starch.

3. A food concentrate according to any one of the preceding claims wherein the non- gelatinised starch is annealed sago starch and/or annealed corn starch.

4. A food concentrate according to any one of the preceding claims wherein the food concentrate provides a ready-to-eat product having viscosity of at least 10 mPa.s, preferably at least 20 mPa.s, more preferably at least 30 mPa.s , most preferably at least 50 mPa.s at 60°C, wherein preferably said ready-to eat product is soup, sauce or gravy.

5. A food concentrate according to any one of the preceding claims wherein the food concentrate comprises 0.1 to 30 wt% of a structuring agent by weight of the total water content of the food concentrate.

6. A food concentrate according to any one of the preceding claims wherein the food concentrate has a firmness of above 20g, preferably above 30g, more preferably above 50g, preferably less than 1000g, more preferably less than 500g most preferably less than 350g.

7. A food concentrate according to any one of the preceding claims comprising a) 20 to 70 wt% of water by weight of the total food concentrate;

b) 15 to 40 wt% of salt by weight of the total water content of the food concentrate, whereby salt is selected from NaCI, KCI and mixtures thereof;

8. A food concentrate according to any one of the preceding claims wherein the food concentrate shows a reduction in lumping in the test described herein of at least 15%, more preferably at least 20%, more preferably at least 30%, more preferably at least 40%, more preferably at least 50% and preferably at most 100% when compared to the same concentrate except that the starch according to invention is replaced by the native starch from the same botanical source.

9. A food concentrate according to any one of the preceding claims comprising less than 5 wt%, preferably less than 3 wt%, more preferably less than 1 wt% of a liquid polyol by weight of the total food concentrate.

10. A food concentrate according to any one of the preceding claims having a dissolution time (measured without the non-gelatinised starch) of at most 4 min, more preferably at most 3 min, even more preferably at most 2.8 min.

1 1 . A process for preparing a food concentrate according to any one of the preceding claims, said process comprising the steps of:

i) preparing a mixture comprising:

water,

structuring agent,

ii) optionally heating said mixture to dissolve the structuring agent, preferably to higher than 40 °C ;

iii) admixing the non-gelatinised starch to the mixture at a temperature which is lower than the Tonset of the non-gelatinised starch, preferably of less than 70°C, whereby salt, taste booster and any optional ingredient may be admixed at anyone of steps i) to iii);

optionally, filling the mixture of step iii) into a packaging; and

iv) optionally, - in case of a a food concentrate with the form of a gel-, allowing the mixture to form a food concentrate in the form of a gel.

12. A process according to claim 1 1 wherein the non-gelatinised starch is admixed at a temperature of preferably less than 70°C, preferably less than 68 °C, more preferably less than 66 °C, preferably above 40 °C, more preferably above 45 °C, even more preferably above 50°C.

13. A food concentrate obtainable by a process according to any one of claims 1 1 and 12.

14. Use of a food concentrate according to any one of the preceding claims 1 to 10 and 13 to prepare a soup, a sauce or a gravy

15. A process to provide a ready-to-eat food product, comprising the steps of:

• a) providing a food concentrate according to any one of the preceding claims 1 to 10 and 13,

· b) admixing at least part of the food concentrate to an aqueous phase,

• c) heating the mixture resulting from step b) to a temperature higher than the Ref Tonset of the starch used, such as to achieve a viscosity increase of the mixture to result in a ready-to-eat food product, whereby the dilution in step b) is preferably between 20g/L and 350g/L and more preferably between 50 and 250g/L.