Abstract
Source: WO14135387 A2 [EN] The present invention relates to a savoury food concentrate comprising iron salt and a process to produce the same. It is therefore an aim of the present invention to provide a glutamate containing savoury food concentrate which comprises an iron salt, wherein the amount of off-color which appears upon storage of the food concentrate is reduced, preferably wherein off-coloring is absent. It is therefore a further object of the present invention to improve the bioavailability of Iron in food concentrates. It was found that a composition comprising an Iron salt and a further non-Iron phosphate salt, provides reduced discolouration in food concentrate compositions comprising glutamate, and also provides improved bioavailability of the Iron. ;
| Original language | English |
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| Publication status | Published - 2014 |
Bibliographical note
Claims(WO14135387A2): [EN] Claims 1. Savoury food concentrate comprising: • NaCI, • glutamate, • iron salt, further comprising • phosphate salt, not being an iron phosphate. 2. Food concentrate according to claim 1, wherein iron salt comprises one of the group consisting of ferrous sulphate, ferrous gluconate, ferrous lactate, ferrous bisglycinate, ferrous fumerate, ferric orthophosphate, ferric pyrophosphate, ferrous tartrate, ferrous succinate, ferrous saccharate, ferrous orthophosphate and mixtures thereof. 3. Food concentrate according to any one of the preceding claims, wherein the phosphate salt comprises a salt selected form the group consisting of orthophosphate salt, diphosphate salt, triphosphate salt, polyphosphate salt and mixtures thereof. 4. Food concentrate according to any one of the preceding claims, wherein the phosphate salt is one of the group consisting of Na3P04, Na2HP04, NaH2P04, K3P04, K2HP04, KH2P04, calcium phosphate, magnesium phosphate, sodium pyrophosphate, sodium triphosphate, potassium pyrophosphate, potassium triphosphate, sodium polyphosphate, potassium polyphosphate and mixtures thereof. 5. Food concentrate according to any one of the preceding claims, wherein the iron salt comprises one of the group consisting of ferric pyrophosphate, ferrous sulphate and mixtures thereof, and the phosphate salt comprises Na-pyrophosphate. 6. Food concentrate according to any one of the preceding claims, wherein the glutamate is selected from one of the group consisting of monosodium glutamate, potassium glutamate, glutamic acid and mixtures thereof. 7. Food concentrate according to any one of the preceding claims, wherein the molar ratio of iron salt to phosphate salt, not being an iron phosphate, is between 1 and 10. 8. Food concentrate according to any one of the preceding claims, wherein the iron salt is present in an amount of from 0.03 to 2 wt percent, based on the weight of the food concentrate. 9. Food concentrate according to any one of the preceding claims, wherein the phosphate salt is present in an amount of from 0.03 to 20 wt percent, based on the weight of the food concentrate. 10. Food concentrate according to any one of the preceding claims, wherein the food concentrate is in the form of a cube or a tablet. 1 1. 11.Food concentrate according to any one of the preceding claims, wherein the savoury food concentrate is in the form of a cube or a tablet and wherein • NaCI is present in an amount of from 10 to 70 wt percent, • iron-salt is present in an amount of from 0.03 to 2 wt percent, based on the weight of the food concentrate, and wherein the iron-salt is one of the group consisting of ferrous sulphate, ferrous gluconate, ferrous lactate, ferrous bisglycinate, ferrous fumerate, ferric orthophosphate, ferric pyrophosphate, ferrous tartrate, ferrous succinate, ferrous saccharate, ferrous orthophosphate and mixtures thereof, preferably wherein the iron- salt is selected from the group consisting of iron phosphate, ferrous sulphate and mixtures thereof, preferably is one of the group consisting of ferric pyrophosphate, ferrous sulphate and mixtures thereof. • phosphate salt, not being an iron phosphate, is present in an amount of from 0.03 to 20 wt percent, based on the weight of the food concentrate, and wherein this phosphate salt preferably is one of the group consisting of Na3P04, Na2HP04, NaH2P04, K3P04, K2HP04, KH2P04, sodium pyrophosphate, sodium triphosphate, potassium pyrophosphate, potassium triphosphate and mixtures thereof, • the glutamate is selected from one of the group consisting of monosodium glutamate, potassium glutamate, glutamic acid and mixtures thereof, preferably comprises mono sodium glutamate, • wherein the molar ratio of iron phosphate to phosphate salt, not being an iron phosphate, is between 1 and 10. 12. Process to provide a food concentrate according to any one of claims 1 to 1 1, the process comprising the steps of: a) preparing a mixture comprising • NaCI, • iron salt, • glutamate, and further comprising • phosphate salt, not being an iron phosphate, b) packaging. 13. Process according to claim 12, further comprising the step of shaping the mixture resulting from step a). 14. Process according to claim 13, wherein the shaping comprises a technique selected from the group consisting of compression, extrusion, roller compacting, granulation, agglomeration and combinations thereof. 15. Use of a concentrate according to any one of claims 1 to1 1 for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish. 16. Use of a phosphate salt to prevent discolouration of food concentrates comprising an iron salt in the presense of glutamate. 17. Use of a phosphate salt to enhance the bioavailability of iron in a food composition.M1 - A23L;A23L1/03;A23L1/228;A23L1/304;A23L1/40;A23L23/10;A23L27/22;A23L29/00;