| 摘要 |
A dry savoury food concentrate comprising: a) from 30 to 70 wt.% of NaCl; b) from 0.05 to 2 wt.% of iron ions selected from the group consisting of Fe2+ and Fe3+ and mixtures thereof, which iron ions are derived from an added iron compound which is dissolvable in an aqueous solution, c) from 0.35 to 7.0 wt.% of an acid compound selected from the group consisting of citric acid, ascorbic acid, malic acid, tartaric acid, lactic acid and mixtures thereof, all weight % based on the weight of the total dry savoury food concentrate, and wherein the ratio of acid ions to iron ions on molecular level is between 1:1 and 10:1, and wherein the concentrate is a concentrate selected from the group of concentrates consisting of a bouillon concentrate, a soup concentrate, a sauce concentrate and a gravy concentrate. |
