Lipton, Division of Conopco, Inc.

Van Den Bergh Foods Co., Division of Conopco, Inc.

Gijsbert Kuil

Johannes Frederik Mulder

Gerardus Anthonius Matthijssen

Philip Edward Dazo

Cornelis Frederik Andreae

Barbara Margaretha Pelan

Theo Struik

Emulsified food composition

Provided are soup or sauce base concentrates which are ambient stable concentrates which yield, upon dilution with an aqueous liquid, a finished sauce, soup or gravy. Ambient stability is helped by a low water activity wherein the soup or sauce base concentrate includes at least on water activity lowering component such that the composition has a water activity of below 0.92 and where salt and starch are present in the soup or sauce base concentrate in a ratio of at least 1:0.5 to at most 1:7.

Soup and sauce concentrates

A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier.

High temperature cooking sauce

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Vlaardingen, Netherlands

Gijsbert Kuil