| 摘要 |
A dry savoury food concentrate comprising: a) from 30 %wt. to 70 %wt. of NaCI; b) from 0.05 %wt. to 2 %wt of an iron ion selected from the group consisting of Fe2+ and Fe3+ and mixtures thereof, which iron ion is derived from an added iron compound which is dissolvable in an aqueous solution, c) from 0.35%wt. 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. |
