Abstract: The invention relates to an oil-continuous savoury concentrate comprising: •24-85 wt. % of fat by weight of the total concentrate, said fat having a solid fat content at 20° C. (N20) of at least 2 wt % (the solid fat is expressed as wt % by weight of the total amount of fat in the savoury concentrate); •8-50 wt. % of water by weight of the total concentrate; •0.1-20 wt % of water structuring agent by weight of the amount of water in the concentrate; •0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; •0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces.

Abstract: The present invention relates to an emulsified savoury food concentrate comprising: a) 12-60 wt. % water; b) 10-70 wt. % oil, said oil being selected from triglycerides, diglycerides and combinations thereof; c) 12-40 wt. % of non-chemically modified, non-gelatinised starch; d) 0.3-1.0 mol alkalimetal cation per 100 grams of water, said alkalimetal cation being selected from Na+, K+ and combinations thereof; e) 0.6-20% of phospholipids by weight of oil, said phospholipids being selected from the group of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), lysophosphatidylethanolamine (LPE), phosphatidylinositol (PI), lysophosphatidylinositol (LPI) and combinations thereof; wherein ([PC]+[LPC])/([PI]+[LPI])<5; wherein water and oil together represent at least 40 wt.

Abstract: The invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 1.5-10 wt. % of heteropolysaccharide gum selected from galactomannan, glucomannan and combinations thereof; 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 final product.

Abstract: The invention relates to a ready-to-drink proteinaceous beverage having a pH of 3-7.5 and a G? from 0.01 Pa to 10 kPa at 20° C., said beverage comprising: •0.1-10 wt. % of vegetable protein; •0.01-2.0 wt. of amorphous cellulose microfibrils originating from defibrillated primary cell wall material, said amorphous cellulose microfibrils having a length of at least 0.5 ?m, a thickness of less than 50 nm, and having an average degree of crystallinity of less than 50%; •0-20 wt. % fat; and •at least 78 wt. % of water, wherein the beverages contains no dairy protein. This proteinaceous beverage combines excellent mouthfeel characteristics with high stability and desirable rheological properties.