Flavor concentrate, method for preparing a flavor product and process for preparing a flavor concentrate

摘要

The invention relates to a taste concentrate containing: a) 22-85% by weight of inorganic sa b) 2-60% by weight of fat; c) 1.8-12% by weight of carboxymethylcellulose; d) 0-25% by weight of glutamate component; e) 0-25% by weight of starch component; f) 0-20% by weight of sugar; (g) 0-45% by weight of plant material; h) 0-10% by weight of water; wherein components a) to e) together constitute at least 55% by weight of the flavor concentrate and wherein components a) to h) together constitute at least 75% by weight of the flavor concentrate. This flavor concentrate can be suitably used in the preparation of broths, broths, soups, seasonings or sauces, and not only provides flavor and flavor enhancement, but also improves the texture of the final product.