INGREDIENTS FOR FLAVOR
We select ingredients to add unique flavors to Campbell’s Homestyle soups. Many of these are commonly used, but others you may not be familiar with. We’ve explained some of these here.
Disodium guanylate and disodium inosinate
Are flavors that when used with glutamic acid, help create a savory or an umami flavor. These are naturally occurring proteins which are found in vegetables such as mushrooms.
A common acid found in dairy foods such as milk. We add it to improve the tart or subtle sour flavor in some of our dairy-based soups.
Monosodium glutamate (MSG)
MSG is made by fermenting cane or beet molasses and is used to enhance the food’s savory flavor. Glutamatic acid is a naturally occurring amino acid.
Partially hydrogenated soybean oil
A soybean oil that has been changed using a process called hydrogenation which “hardens” the oil, raising its melting point and helping to improve the stability of foods. We have removed partially hydrogenated oils from almost all of our foods. One variety of Homestyle soup contains an ingredient which includes partially hydrogenated oil, and we working to remove this.
Potassium salt is a naturally occurring mineral salt also known as potassium chloride. A type of salt we use to reduce the amount of table salt (sodium chloride) in a variety of our recipes.
A type of salt we use to create a sour or savory flavor. It is sometimes called "sour salt".
A type of salt that allows mixtures of ingredients to blend easily or “emulsify”. It is also used to maintain the texture and flavor of the meat and cheese in our recipes as they are cooking.
A natural flavor enhancer made from fermenting sugar. It is typically used to add a sea-salty flavor.
INGREDIENTS FOR TEXTURE & COLOR
We carefully select ingredients that help blend the soup smoothly and ensure that it looks, as well as tastes, appealing.
Locust bean gum
Used to give some of our foods a smooth, thick texture. This ingredient is made from the seeds of the carob tree and is also sometimes called carob bean gum.
Modified food starch
Helps to thicken the soup and give it a smooth, consistent texture.
Soy protein concentrate
Made from soybean flour after the sugar portion has been removed. We use this protein to enhance the texture of our food and also help thicken cream soups.
Soy protein isolate
Made from soybeans and almost entirely protein. Is used to help keep the chicken tender during cooking.
Whey protein concentrate
Made from whey, a byproduct of cheese making, and used to enhance the texture of our food.
A thickener used to blend our spices and ingredients to give a consistent flavor and appearance. It’s made by fermenting corn sugar, wheat or soy.