Cooking fat giving gravy with good meat flavour - contains calcium lactate and calcium glutamate

摘要

Parent patent describes a bakin gna cooking fat with improved browning properties contg. food additives, lecithin, proteinaceous materials, an ammonium salt and citric acid and/or a citrate. The fat is now further improved by the addn. of the Ca salts of lactic acid and glutamic acid. The presence of the Ca lactate and glutamate imparts an improved meaty taste to the cooking juices (gravy). Typically, 0.2-1 wt.% of the glutamate and 0.1-1 wt.% of lactate are used, and the wt. ratio glutamate;lactate is 1:10 to 2:1.