The present invention concerns the field of processed cheese compositions, and, more particularly, relates to reduced salt processed cheese compositions. The present invention derives from the surprising finding that potassium lactate can be used in the manufacture of processed cheese compositions with reduced sodium content, without detrimental consequences on the taste of the final product. A processed cheese composition according to the invention imparts to the final product an improved flavour perception, as well as strengthening salty, savoury and cheesy taste. An additional surprising finding of the method of the invention is that the use of potassium lactate according to the invention has beneficial consequences on the safety and shelf life of the final product. The use of potassium lactate, in particular potassium lactate in the form of a fermentation product in accordance with the invention, also obviates the need to incorporate artificial flavorings and flavor enhancers, which results in a product with an improved label.

The present disclosure provides, inter alia, a method for making a solid fermented product useful for animal feed comprising the steps of adding a source of calcium to a fermented liquid comprising ammonium lactate.

The present disclosure provides, inter alia, a method for making a solid fermented product useful for animal feed comprising the steps of adding a source of calcium to a fermented liquid comprising ammonium lactate.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin;
wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; providing a lactic acid fermentation product containing on a dry weight basis at least 30% (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin;
wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; providing a lactic acid fermentation product containing on a dry weight basis at least 30% (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; (c) between 0.3 and 10 mg/kg of carotenoid.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; providing a source of carotenoid containing on a dry weight basis at least 10 mg/kg of carotenoid; and mixing the organic acid product, the source of anthocyanidin and the source of carotenoid.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; (c) between 0.3 and 10 mg/kg of carotenoid.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; providing a source of carotenoid containing on a dry weight basis at least 10 mg/kg of carotenoid; and mixing the organic acid product, the source of anthocyanidin and the source of carotenoid.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

The present invention relates to a method for the preparation of a flavouring, comprising the steps of (i) providing a reaction mixture comprising (a) yeast extract comprising at least 0.5 wt.% of glycosylamine and/or derivatives thereof and at least 1.0 wt.% of thiol containing compounds, wherein the weight percentage is by weight of dry matter of the yeast extract, (b) at least 1 wt.% of mineral acid or organic acid, by weight of the reaction mixture, and (c) from 0 to 20 wt.% of water by weight of the reaction mixture; and (iii) incubating the reaction mixture at a temperature in the range of 150 to 220° C., wherein shear is applied to the reaction mixture. The method preferably is natural. The invention also relates to a flavouring obtainable by the method. The flavouring is preferably a natural flavouring.

The present invention relates to a method for the preparation of a flavouring, comprising the steps of (i) providing a reaction mixture comprising (a) yeast extract comprising at least 0.5 wt.% of glycosylamine and/or derivatives thereof and at least 1.0 wt.% of thiol containing compounds, wherein the weight percentage is by weight of dry matter of the yeast extract, (b) at least 1 wt.% of mineral acid or organic acid, by weight of the reaction mixture, and (c) from 0 to 20 wt.% of water by weight of the reaction mixture; and (iii) incubating the reaction mixture at a temperature in the range of 150 to 220° C., wherein shear is applied to the reaction mixture. The method preferably is natural. The invention also relates to a flavouring obtainable by the method. The flavouring is preferably a natural flavouring.

The present invention relates to a saccharide syrup composition comprising an organic acid or its salt and an oligosaccharide, and more specifically, the saccharide syrup composition comprises allulose.