专利检索 ap:("Conopco, Inc., d/b/a UNILEVER") AND inv:"Marcelo Camilo OLIVEIRA" 第 1 页

1.

发明申请
SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND CARBOXYMETHYL CELLULOSE 审中-公开

公开(公告)号：US20180199602A1

公开(公告)日：2018-07-19

申请号：US15746516

申请日：2016-06-30

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Theodorus Berend Jan Blijdenstein , Michel MELLEMA , Marcelo Camilo OLIVEIRA , Martha ORTEGA GALINDO

IPC分类号： A23L23/10 , A23L29/262 , A23L29/00

CPC分类号： A23L23/10 , A23L29/015 , A23L29/262 , A23P10/20 , A23V2002/00 , A23V2250/0618 , A23V2250/51082 , A23V2250/5118

摘要： The in invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 1.8-12 wt. % of carboxymethyl cellulose; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the fmal product.

2.

发明申请
SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND POLYSACCHARIDE GUM 审中-公开

公开(公告)号：US20180199601A1

公开(公告)日：2018-07-19

申请号：US15746511

申请日：2016-06-30

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Alper Gençaslan , Michel MELLEMA , Marcelo Camilo OLIVEIRA , Maria del Rocio SASIAN ALVARADO , Gisele VIDAL

IPC分类号： A23L23/10 , A23L29/269 , A23L29/00

CPC分类号： A23L23/10 , A23L29/015 , A23L29/27 , A23P10/20 , A23V2002/00 , A23V2250/0618 , A23V2250/5086 , A23V2250/5118

摘要： The invention relates to a savoury concentrate containing: a) 2-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.8-8 wt. % of xanthan gum; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves appearance and texture of the final product.