Sauce base composition

Details Sauce base composition Sauce base composition

A - Human Necessities

23

L

A23L 1/39 (2006.01) A23D 9/00 (2006.01)

Patent

CA 2216531

A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating, comprising 5-80 parts by weight of fat, 0.5-15 parts by weight of water dispersible milk ingredients, 1-20 parts by weight of starch or a starch-like product, up to 40 parts by weight of water, taste and/or flavour compounds, and, optionally, 0.25-5 parts by weight of gelatin or similar hydrocolloid.

L'invention concerne une composition, de préférence à matières grasses en phase continue, qui peut être prélevée à l'aide d'une louche ou d'une cuillère, servant à la préparation de sauces par addition d'eau et par chauffage. Cette composition contient 5-80 parties en poids de matières grasses, 0,5-15 parties en poids d'ingrédients provenant du lait et pouvant se disperser dans l'eau, 1-20 parties en poids d'amidon ou d'un produit amylacé, jusqu'à 40 parties en poids d'eau, des agents de sapidité et/ou des agents aromatisants, ainsi qu'éventuellement 0,25-5 parties en poids de gélatine ou d'un hydrocolloïde similaire.

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