Natural taste enhancing savoury base and a process for its preparation

US8790728B2 · kind B2 · utility

Assignee

• NESTEC S.A. · CH

Inventors

• Stephan Palzer · York, GB
• David Nikolic · Bergheim, DE
• Pieter Berends · Pfullendorf, DE
• Dac Thang Ho · Le Mont-sur-Lausanne, CH
• Yvette Fleury Rey · Ursy, CH
• Helge Ulmer · Singen, DE
• Silke Schopp · Markdorf, DE
• Daniel Sebastian Appel · Aach, DE
• Thomas Raab · Grandvaux, CH

Key dates

• Filing date: Mar 23, 2010
• Grant date: Jul 29, 2014
• Expiry date: May 11, 2030

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12P13/14
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.