Nestec S.a.

Societe Des Produits Nestle S.a.

Dirk Jacobus Maritz

Sanyasi Gaddipati

Silke Schopp

Ramona Jasmin Fezer

Christoph Hanle

Lara Harttung

Gert Bormann

Helge Fritsch

Gregory Schmauch

Karoline Michaela Schmid

Stephanie Thillard Schweizer

Maria Monteiro De Araujo Silva

Donata Szurczak

Deblina Sarkar

The present invention relates to a shelf-stable cooking-aid for coating and flying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt % oil, 20-60 wt % water, 2.3-5.5 wt % modified starch, 3-15 wt % salt, 0.5-30 wt % sugar and 0.5-30 wt % flavorings and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa&#xb7;s at a shear rate of 1sat 25&#xb0; C., and the oil and water are in form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a heated pan or heated surface.

Cooking-aid for coating and frying a food product and method for making said cooking-aid

A process for preparing a flavor composition having an umami flavor/taste and a MSG content of less than 1 wt % (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavor-active compounds extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavor composition. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition.

Umami flavour composition from vegetable processing

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Singen, Germany

Dirk Jacobus Maritz