Unilever has filed a patent for a savoury flavour concentrate derived from seaweed, providing umami and meaty notes to food products. The concentrate, rich in glutamate and nucleotides, can be used directly or in flavour products. The process involves boiling seaweed and concentrating the liquid. GlobalData’s report on Unilever gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Unilever, Nanoemulsion cosmetics was a key innovation area identified from patents. Unilever's grant share as of January 2024 was 58%. Grant share is based on the ratio of number of grants to total number of patents.
The patent application (Publication Number: US20240032575A1) discloses a flavor composition containing a seaweed concentrate or product derived from it, comprising glutamate and a combination of at least two of AMP, CMP, GMP, and UMP. The composition can also include at least three of these compounds, with the option to include all four. The process for preparing this flavor composition involves heating seaweed and water, simmering the mixture, removing the seaweed, and concentrating the liquid. The seaweed species used can be Fucus serratus and/or Codium tomentosum, with the remaining liquid concentrated through evaporation or reduction.
Furthermore, the flavor composition can be a savory flavor and is derived from edible seaweed species, particularly Fucus serratus. The patent emphasizes the use of seaweed-derived glutamate and nucleotides like AMP, CMP, GMP, and UMP in the flavor composition. By utilizing seaweed as a source of these flavor-enhancing compounds, the composition offers a unique and potentially sustainable alternative for food manufacturers looking to enhance the taste of their products. The process outlined in the patent provides a detailed method for extracting and concentrating these compounds from seaweed, ensuring the flavor composition meets the desired specifications for taste and quality.
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