Umami-active tomato fraction

Abstract

The invention relates to a tomato isolate comprising 0-90 wt. % water and 10-100 wt. % dry matter. The isolate comprises glutamate, aspartate and sucrose; wherein the weight ratio glutamate:citrate exceeds 2 and wherein glutamate, 5′-AMP, aspartate and pyroglutamate together represent at least 15 wt. % of the dry matter contained in the tomato isolate.

1 . A tomato isolate comprising 0-90 wt. % water and 10-100 wt. % dry matter, said dry matter comprising:
 6-75 wt. % glutamate;   0-10 wt. % 5′-AMP;   1-25 wt. % aspartate;   0-20 wt. % citrate;   0-10 wt. % monosaccharides;   0.1-15 wt. % sucrose; and   
       wherein the weight ratio glutamate:citrate exceeds 2 and wherein glutamate, 5′-AMP, aspartate and pyroglutamate together represent at least 15 wt. % of the dry matter contained in the tomato isolate. 
     
     
         2 . Tomato isolate according to  claim 1 , wherein the weight ratio glutamate:citrate exceeds 3 and the weight ratio glutamate:monosaccharides exceeds 5. 
     
     
         3 . Tomato isolate according to  claim 1 , wherein the isolate contains at least 10% potassium by weight of dry matter. 
     
     
         4 . Tomato isolate according to  claim 1 , wherein the isolate is a dehydrated clean umami fraction. 
     
     
         5 . A process of manufacturing a foodstuff or a beverage, said process comprising combining a tomato isolate according to  claim 1  with one or more other ingredients so as to provide glutamate in an amount of at least 0.01% by weight of the foodstuff or beverage. 
     
     
         6 . A foodstuff or a beverage obtained by the process according to  claim 5 .