Natural taste enhancing savoury base and a process for its preparation

US9506099B2 · kind B2 · utility

Assignee

• NESTEC S.A. · CH

Inventors

• Stefan Palzer · Lausanne, CH
• David Nikolic · Bergheim, DE
• Pieter Berends · Pfullendorf, DE
• Thang Ho Dac · Prilly, CH
• Yvette Fleury Rey · Ursy, CH
• Helge Ulmer · Singen, DE

Key dates

• Filing date: Jul 17, 2008
• Grant date: Nov 29, 2016
• Expiry date: Mar 15, 2029

Classification

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

Abstract

The invention concerns a cultured savory base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.