Nestec S.a.

Helge Ulmer

Pieter Berends

Yvette Fleury Rey

David Nikolic

Stefan Palzer

Thang Ho Dac

Thomas Raab

Daniel Sebastian Appel

Dac Thang Ho

Ulrich Krings

Swen Rabe

Silke Schopp

Diana Linke

Beatrice Diono

Stephan Palzer

Béatrice Diono

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.

Natural taste enhancing savoury base and a process for its preparation

The present invention concerns a base characterized in that it is prepared by the following steps: (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).

Base, products containing the same, preparation methods and uses thereof

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 ofand. The base is not purified by crystallization or chromatographic methods.

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Bad Windsheim, Germany

Helge Ulmer