gravy or for use as a dressing, the concentrate of which comprises 20 to 80% water, 0.5 to 60% flavoring components, 15 to 30% salt and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5 to 60% by weight of herbs, vegetables, fruits, meat, fish, crustacea...
relates to concentrates packaged in the form of jelly for the preparation of broth, soup, gravy, gravy or for use as a spice, the concentrate of which comprises from 20 to 80% water, 0.5 to 60% flavoring components, 15 to 40% salt and a gelling agent comprising xanthan and tara gum....
The xanthan used in a preferred embodiment is Keltrol Xanthan gum or Keltrol T Xanthan gum manufactured by CP Kelco of Wilmington, Del. The ratio of xanthan to pectin is dependent on the desired characteristics of the end-product and the composition and properties of the fruit to be maintained...
gravy or for use as a dressing, the concentrate of which comprises 20 to 80% water, 0.5 to 60% flavoring components, 15 to 30% salt and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5 to 60% by weight of herbs, vegetables, fruits, meat, fish, crustacea...
gravy or for use as a dressing, the concentrate of which comprises 20 to 80% water, 0.5 to 60% flavoring components, 15 to 30% salt and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5 to 60% by weight of herbs, vegetables, fruits, meat, fish, crustacea...
PACKED CONCENTRATE FOR COOKING BROTH, SOUP, GRAVY, AND SAUCE OR FOR USING AS SEASONONG CONTAINING XANTHAN OR TARO GUM, PROCEDURE FOR ITS PRODUCTION AND APP... PACKED CONCENTRATE FOR COOKING BROTH, SOUP, GRAVY, AND SAUCE OR FOR USING AS SEASONONG CONTAINING XANTHAN OR TARO GUM, PROCEDURE FOR...
gravy or for use as a dressing, the concentrate of which comprises 20 to 80% water, 0.5 to 60% flavoring components, 15 to 30% salt and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5 to 60% by weight of herbs, vegetables, fruits, meat, fish, crustacea...
gravy or for use as a dressing, the concentrate of which comprises 20 to 80% water, 0.5 to 60% flavoring components, 15 to 30% salt and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5 to 60% by weight of herbs, vegetables, fruits, meat, fish, crustacea...
PACKED CONCENTRATE FOR COOKING BROTH, SOUP, GRAVY, AND SAUCE OR FOR USING AS SEASONING CONTAINING XANTHAN OR CUSSIA GUM, PROCEDURE FOR ITS PRODUCTION AND APPLICATIONFIELD: food industry.;SUBSTANCE: invention is designed for implementation in food industry at making broth, soup, sauce and gravy. ...
PACKED CONCENTRATE FOR COOKING BROTH, SOUP, GRAVY, AND SAUCE OR FOR USING AS SEASONONG CONTAINING XANTHAN OR TARO GUM, PROCEDURE FOR ITS PRODUCTION AND APPLICATIONFIELD: food industry.;SUBSTANCE: invention is designed for implementation in food industry at making broth, soup, sauce and gravy. ...