Abstract: One aspect of the present invention is concerned with a flavouring composition containing at least 5%, preferably at least 10%, more preferably at least 15% and most preferably at least 20% by weight of dry matter of glycine hydrochloride. The flavouring composition according to the invention is particularly suitable for use in low pH water based foodstuffs and beverages. Other aspects of the invention relate to the use of the aforementioned flavouring composition for flavouring foodstuffs or beverages and to foodstuffs or beverages to which 10% glycine hydrochloride has been added.

Abstract: The invention relates to fatty foodstuffs, particularly anhydrous frying fats containing phosphatides, proteinaceous material, preferably whey and/or skim milk powder and an ammonium salt, preferably ammonium adipate, for improving its browning characteristics upon frying.The fatty foodstuff preferably further comprises citric acid or a citrate and calcium salts of lactic and glutamic acid for improving the flavor of gravy prepared from such fatty foodstuffs.