Patent ID: 9622503
Date: 2017-04-18
CPC Classifications: A23L

Claim:
1. A semi-solid food concentrate in the form of a gel or a paste comprising: a) a salt-sensitive gum selected from the group consisting of alginate, gellan, iota-carrageenan, kappa-carrageenan, lambda-carrageenan, and mixtures thereof, b) salt in an amount from 8 wt % to 25 wt % based on the weight of the semi-solid food concentrate; wherein the amount of the salt is sufficient to keep the salt-sensitive gum in a salted-out state, c) a salt-stable structuring material selected from the group consisting of a salt-stable gelling system, gums, vegetable powder, plant puree, plant fibre, fat and mixtures thereof; wherein, when the salt-stable gelling system is added to water having a salt content of 8 wt % to 25 wt %, the salt-stable gelling system forms a shape stable gel; and d) water, wherein the semi-solid food concentrate, after dilution in water between 8 and 20 times based on the weight of the semi-solid food concentrate, results in a ready-to-eat end product; wherein the ready-to-eat end product has a viscosity of greater than 20 mPa·s at 20° C., and wherein the salt-stable structuring material is not konjac mannan alone.