CA1155330A - Salt substitutes having reduced bitterness - Google Patents
Salt substitutes having reduced bitternessInfo
- Publication number
- CA1155330A CA1155330A CA000388310A CA388310A CA1155330A CA 1155330 A CA1155330 A CA 1155330A CA 000388310 A CA000388310 A CA 000388310A CA 388310 A CA388310 A CA 388310A CA 1155330 A CA1155330 A CA 1155330A
- Authority
- CA
- Canada
- Prior art keywords
- yeast
- potassium chloride
- food product
- salt
- bitterness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
ABSTRACT
Autolyzed yeast acts to reduce bitterness in foods caused by the presence of potassium chloride-containing salt substitutes.
Autolyzed yeast acts to reduce bitterness in foods caused by the presence of potassium chloride-containing salt substitutes.
Description
1 ~533~
AI.T SUBSTITUTES HAVING REDUCED RITTERNESS
Background 5 T'he use of sodium salt, namely sodium chloride, has long been suspected as a cause of health problems, particu-larly hypertension. Although a cause-effect relation-s'hip between excessive sodium ingestion and hypertension has apparently not been established, it is known that a 10 reduction of sodium intake alone will accomplish a reduction in the hypertensive state.
With growing consumer awareness and a more active presence by the FDA in the labelling requirements for 15 the use of sodium salts, private industry is now con-cerned with the amount of sodium chloride they are adding to their food products. Presently many food product manufacturers are adding sodium chloride directly to their food system. In addition, a large ; 20 percentage of the purchased ingredients used in formulating food products also contain salt (sodium chloride). In some instances, this salt content can be as high as 50% of the food ingredient.
25 To some degree the problem of high salt levels in foods could be reduced by simply lowering the level of salt added to the food product formulations. But unfortun-ately the level of salt in most cases cannot be lowered '. due to preservation requirements and the necessity of 30 from .5% to 2.5% salt in the food product for flavor q requirements.
To effect a reduction in sodium chloride or the sodium ~, ion, many f~od processor,s~have~employed potassium 35 chloride as a salt substitute. However, potassium - chloride is easily discernable from sodium chloride, or table salt, by most humans. In some societies the flavor of potassium chloride is readily accepted, but in : the United States, Europe, and Asia the flavor is ~, , 1 1~533~
unacceptable. Although potassi~lm chloric~e is perceived as being salty, the potassium ion imparts an "off"
flavor n~ost often described as b:itter. The reason for bi~terness perception with potassium salt and not with sodium salt is not generally understood, but the per-ceptor sites located on the tongue where saltiness is perceived can readily distinguish potassium from sodium and this difference is physiologically perceived as a difference in bitterness intensity. Because of the 10 difference in flavor between potassium chloride and sodium chloride, it is necessary to employ additives in salt substitutes to minimize this flavor difference.
For example, U.S. 3,860,732 (Eisenstadt) teaches a lS sodium-free salt substitute having reduced bitterness containing potassium chloride in admixture with lactose and/or dextrose and cream of tartar.
U.S. 4,066,799 (Cornelius et al) teaches a sodium ~o chloride salt substitute containing a glycinamide salt in mixture with a flavor potentia~or such as glutamic acid, monosodium glutamate, etc.
U.S. 3,782,974 (Lontz et al~ teaches a salt substitute 25 formulation containing defined proportions of ascorbic acid, fumaric acid, and citric acid.
U.S. 3,505,082 (Miller) teaches a potassium chloride salt substitute containing a minor proportion of fumaric 30 acid.
In spite of the attention this problem has received, it still exists. It is therefore an object of this inven-tion to provide a potassium-containing salt which has 35 reduced bitterness. This and other objects will be apparent from further reading of this specification.
1 ~533~
SUMMARY O~ T~l~ iNVENTION
It has now been discovered that autolyzed yeast is effective in reducing the bitter flavor imparted by potassium salts. As such, autolyzed yeast can advantageously be used in potassium-containing salt suhstitutes or in foods which contain potassium salts in order to reduce the bitter flavor. The autolyzed yeast useful in the various aspects of this invention can be lO prepared in the conventional manner well known in the art. In particular, a slurry or cream of active yeast cells (15-18 weight percent solids) can be plasmolyzed with 2-5 weight percent salt (based on cell dry weight).
Ethyl acetate can be added as an antiseptic at 1% by 15 volume to prevent bacterial growth. The slurry can be heated to 50-55C. and held at that temperature for about 12-24 hours, or until the desired degree of solubilization is achieved. The resulting autolyzed yeast can then be pasteurized, centrifuged, and dried to 20 a powdery product.
: A preferred yeast autolyzate can be prepared in the conventional manner as set forth above, but with the addition of an exogenous enzyme such as papain to assist 25 in the yeast cell digestion. The papain is added to the ; yeast slurry at a concentration of about 0.01 to about 1.0 percent by weight, resulting in a shorter digestion time. Accordingly, for purposes herein, the term "auto-'~ lyzed yeast" shall include such autolyzed yeasts produced 30 with the aid of exogenous enzymes.
- In one particular aspect, the invention resides in a . salt substitute containing potassium chloride and an amount of autoly2ed yeast effective to reduce the 35 bitterness caused by the potassium chloride.
. . .
In another aspect, the invention resides in a food product to which a potassium chloride-containing salt 3 3 ~
substitute has been added, said food product further containing an amount of autolyzed yeast effective to substantially reduce bitterness caused by the presence of the potassium chlori~e. For purposes herein, a "food product" is any edible material intended for consumption.
In still another aspect, this invention resides in a method for reducing the bitter flavor of a food product caused by the presence of potassium chloride comprising incorporating an effective amount of autolyzed yeast into the food product to substantially reduce the bitter flavor.
In all aspects of this invention it will be appreciated that the amount of autolyzed yeast necessary to effec-tively reduce the bitter flavor notes of the potassium chloride will vary greatly from one food system to another. Generally, however, the amount of autolyzed yeast relative to the amount of potassium chloride will 20 be in the range of from about 0.5 percent to about 300 percent. The preferred amounts for each system can be readily determined without undue experimentation.
EXAMPLES
Example 1. Reduction of Bitterness in Potassium Chloride Solutions.
A commercially available salt substitute was used as a 30 control against which the effectiveness of several yeast products were tested. The salt substitute was labeled lactose, potassium chloride, glutanic acid, silicon dioxide, potassium citrate, potassium phosphate and monopotassium glutamate. The potassium chloride content 35 was about 45 percent.
Three aqueous suspensions to be tested were prepared as follows on a percentage basis:
` 115S33 Suspension 1 Suspension 2 Suspension 3 _.
Water 99.0 99.0 99.0 Torula Yeast(l)1.0 Autolyzed Yeast -- 1.0 --
AI.T SUBSTITUTES HAVING REDUCED RITTERNESS
Background 5 T'he use of sodium salt, namely sodium chloride, has long been suspected as a cause of health problems, particu-larly hypertension. Although a cause-effect relation-s'hip between excessive sodium ingestion and hypertension has apparently not been established, it is known that a 10 reduction of sodium intake alone will accomplish a reduction in the hypertensive state.
With growing consumer awareness and a more active presence by the FDA in the labelling requirements for 15 the use of sodium salts, private industry is now con-cerned with the amount of sodium chloride they are adding to their food products. Presently many food product manufacturers are adding sodium chloride directly to their food system. In addition, a large ; 20 percentage of the purchased ingredients used in formulating food products also contain salt (sodium chloride). In some instances, this salt content can be as high as 50% of the food ingredient.
25 To some degree the problem of high salt levels in foods could be reduced by simply lowering the level of salt added to the food product formulations. But unfortun-ately the level of salt in most cases cannot be lowered '. due to preservation requirements and the necessity of 30 from .5% to 2.5% salt in the food product for flavor q requirements.
To effect a reduction in sodium chloride or the sodium ~, ion, many f~od processor,s~have~employed potassium 35 chloride as a salt substitute. However, potassium - chloride is easily discernable from sodium chloride, or table salt, by most humans. In some societies the flavor of potassium chloride is readily accepted, but in : the United States, Europe, and Asia the flavor is ~, , 1 1~533~
unacceptable. Although potassi~lm chloric~e is perceived as being salty, the potassium ion imparts an "off"
flavor n~ost often described as b:itter. The reason for bi~terness perception with potassium salt and not with sodium salt is not generally understood, but the per-ceptor sites located on the tongue where saltiness is perceived can readily distinguish potassium from sodium and this difference is physiologically perceived as a difference in bitterness intensity. Because of the 10 difference in flavor between potassium chloride and sodium chloride, it is necessary to employ additives in salt substitutes to minimize this flavor difference.
For example, U.S. 3,860,732 (Eisenstadt) teaches a lS sodium-free salt substitute having reduced bitterness containing potassium chloride in admixture with lactose and/or dextrose and cream of tartar.
U.S. 4,066,799 (Cornelius et al) teaches a sodium ~o chloride salt substitute containing a glycinamide salt in mixture with a flavor potentia~or such as glutamic acid, monosodium glutamate, etc.
U.S. 3,782,974 (Lontz et al~ teaches a salt substitute 25 formulation containing defined proportions of ascorbic acid, fumaric acid, and citric acid.
U.S. 3,505,082 (Miller) teaches a potassium chloride salt substitute containing a minor proportion of fumaric 30 acid.
In spite of the attention this problem has received, it still exists. It is therefore an object of this inven-tion to provide a potassium-containing salt which has 35 reduced bitterness. This and other objects will be apparent from further reading of this specification.
1 ~533~
SUMMARY O~ T~l~ iNVENTION
It has now been discovered that autolyzed yeast is effective in reducing the bitter flavor imparted by potassium salts. As such, autolyzed yeast can advantageously be used in potassium-containing salt suhstitutes or in foods which contain potassium salts in order to reduce the bitter flavor. The autolyzed yeast useful in the various aspects of this invention can be lO prepared in the conventional manner well known in the art. In particular, a slurry or cream of active yeast cells (15-18 weight percent solids) can be plasmolyzed with 2-5 weight percent salt (based on cell dry weight).
Ethyl acetate can be added as an antiseptic at 1% by 15 volume to prevent bacterial growth. The slurry can be heated to 50-55C. and held at that temperature for about 12-24 hours, or until the desired degree of solubilization is achieved. The resulting autolyzed yeast can then be pasteurized, centrifuged, and dried to 20 a powdery product.
: A preferred yeast autolyzate can be prepared in the conventional manner as set forth above, but with the addition of an exogenous enzyme such as papain to assist 25 in the yeast cell digestion. The papain is added to the ; yeast slurry at a concentration of about 0.01 to about 1.0 percent by weight, resulting in a shorter digestion time. Accordingly, for purposes herein, the term "auto-'~ lyzed yeast" shall include such autolyzed yeasts produced 30 with the aid of exogenous enzymes.
- In one particular aspect, the invention resides in a . salt substitute containing potassium chloride and an amount of autoly2ed yeast effective to reduce the 35 bitterness caused by the potassium chloride.
. . .
In another aspect, the invention resides in a food product to which a potassium chloride-containing salt 3 3 ~
substitute has been added, said food product further containing an amount of autolyzed yeast effective to substantially reduce bitterness caused by the presence of the potassium chlori~e. For purposes herein, a "food product" is any edible material intended for consumption.
In still another aspect, this invention resides in a method for reducing the bitter flavor of a food product caused by the presence of potassium chloride comprising incorporating an effective amount of autolyzed yeast into the food product to substantially reduce the bitter flavor.
In all aspects of this invention it will be appreciated that the amount of autolyzed yeast necessary to effec-tively reduce the bitter flavor notes of the potassium chloride will vary greatly from one food system to another. Generally, however, the amount of autolyzed yeast relative to the amount of potassium chloride will 20 be in the range of from about 0.5 percent to about 300 percent. The preferred amounts for each system can be readily determined without undue experimentation.
EXAMPLES
Example 1. Reduction of Bitterness in Potassium Chloride Solutions.
A commercially available salt substitute was used as a 30 control against which the effectiveness of several yeast products were tested. The salt substitute was labeled lactose, potassium chloride, glutanic acid, silicon dioxide, potassium citrate, potassium phosphate and monopotassium glutamate. The potassium chloride content 35 was about 45 percent.
Three aqueous suspensions to be tested were prepared as follows on a percentage basis:
` 115S33 Suspension 1 Suspension 2 Suspension 3 _.
Water 99.0 99.0 99.0 Torula Yeast(l)1.0 Autolyzed Yeast -- 1.0 --
(2) Torula Yeast -- -- 1.0 100.O 100.O 100.O
(1) Spray-driecl Torula yeast (Candida utilis) fortified with thiamine.
(2) Spray-dried Torula yeast (Candida utilis).
15 Each suspension was initially blended for one minute and briefly blended again prior to being tested.
Four tests samples were formulated having the following compositions on a percentage basis (Sample 1 was the 20 control):
Sample Sample Sample Sample Tap Water 97.0 95.0 95.0 95.0 ~Salt Substitute3.0 3.0 3.0 3.0 Suspension 1 -- 2.0 -- --30 Suspension 2 -- -- 2.0 --Suspension 3 -- -- -- 2.0 ..100.O 100.O 100.O 100.O
35 A taste panel of seven trained panelists was formed and asked to rate the solutions- for salt strength and level of bitterness perceived on a scale of 1 to 7, with the higher numbers corresponding to increasing bitterness.
The results were as follows:
1 15533~
_ALTINESS
Sc~ Score Value Description 5 A~ltolyzed Yeast 5.28 Very Salty (Sample 3) Torula Yeast 5.14 Very Salty (Sample 4) Torula Yeast 4.71 Moderately Salty (Sample 2) Control 4.42 Moderately Salty 15 (Sample 1) BITTERNESS
Control 4.57 Moderately Bitter 20 (Sample 1) Torula Yeast 4.28 Moderately Bitter (Sample 2) 2s Torula Yeast 4.14 Moderately Bitter (Sample 4) Autolyzed Yeast 3.85 Slightly Bitter (Sample 3) The results show that whole yeast and autolyzed yeast both increase the saltiness, but the autolyzed yeast was substantially more effective in reducing bitterness.
35 Example 2. Reduction of Bitterness in Broths In order to test the effect of autolyzed yeast in a more complex flavor system, a test broth was prepared from the following dry flavor base:
1 15S3~0 Flavor Base Hydrolyzed Vegetable Protein 41.1%
5 Corn Starch 26.0 MSG 22.0 Vegetable Oil 7.0 Ground Celery 2.0 Garlic Powder 1.0 Ground Turmeric .9 100.O
The dry flavor base was mixed with potassium chloride and water for the control and tested against the same formula-20 tion containing autolyzed yeast as follows:
Usage Control Test Dry Flavor Base 2.Ogm 2.Ogm Potassium Chloride 1.2 1.2 Autolyzed Yeast - .6
(1) Spray-driecl Torula yeast (Candida utilis) fortified with thiamine.
(2) Spray-dried Torula yeast (Candida utilis).
15 Each suspension was initially blended for one minute and briefly blended again prior to being tested.
Four tests samples were formulated having the following compositions on a percentage basis (Sample 1 was the 20 control):
Sample Sample Sample Sample Tap Water 97.0 95.0 95.0 95.0 ~Salt Substitute3.0 3.0 3.0 3.0 Suspension 1 -- 2.0 -- --30 Suspension 2 -- -- 2.0 --Suspension 3 -- -- -- 2.0 ..100.O 100.O 100.O 100.O
35 A taste panel of seven trained panelists was formed and asked to rate the solutions- for salt strength and level of bitterness perceived on a scale of 1 to 7, with the higher numbers corresponding to increasing bitterness.
The results were as follows:
1 15533~
_ALTINESS
Sc~ Score Value Description 5 A~ltolyzed Yeast 5.28 Very Salty (Sample 3) Torula Yeast 5.14 Very Salty (Sample 4) Torula Yeast 4.71 Moderately Salty (Sample 2) Control 4.42 Moderately Salty 15 (Sample 1) BITTERNESS
Control 4.57 Moderately Bitter 20 (Sample 1) Torula Yeast 4.28 Moderately Bitter (Sample 2) 2s Torula Yeast 4.14 Moderately Bitter (Sample 4) Autolyzed Yeast 3.85 Slightly Bitter (Sample 3) The results show that whole yeast and autolyzed yeast both increase the saltiness, but the autolyzed yeast was substantially more effective in reducing bitterness.
35 Example 2. Reduction of Bitterness in Broths In order to test the effect of autolyzed yeast in a more complex flavor system, a test broth was prepared from the following dry flavor base:
1 15S3~0 Flavor Base Hydrolyzed Vegetable Protein 41.1%
5 Corn Starch 26.0 MSG 22.0 Vegetable Oil 7.0 Ground Celery 2.0 Garlic Powder 1.0 Ground Turmeric .9 100.O
The dry flavor base was mixed with potassium chloride and water for the control and tested against the same formula-20 tion containing autolyzed yeast as follows:
Usage Control Test Dry Flavor Base 2.Ogm 2.Ogm Potassium Chloride 1.2 1.2 Autolyzed Yeast - .6
3.2gm 3.8gm Water 150.Ogm - 150.Ogm A group of seven trained panelists was asked to compare the test and control seasoned broth mixes for bitterness.
35 The test sample was found to contain significantly less bitterness due to potassium chloride than the control.
xample 3. Seasoning For Pan Stuffing With Reduced itterness Pan stuffing was chosen as a highly cornplex flavor system in which to further test bitterness suppression. A Control and Test seasoning mix were prepared in accordance with the following percentages:
CONTROL TEST
Vegetable oil 5.0 5.0 Hydrolyzed vegetable protein33.0 15 Autolyzed yeast - 31.0 Potassium chloride - 14.0 Salt 10.0 Dextrose 27.5 25.5 Ground celery 5.0 5.0 25 Ground marjoram 5.0 5.0 I
Onion powder 5.0 5.0 Ground sage 3.0 3.0 ~ Ground turmeric 2.5 2.5 `. Ground red pepper 1.0 1.0 35 Ground bay 1.0 1.0 MSG 2.0 2.0 ` 100.O 100.O
~1 . .
The seasoning mi~ was used to make the pan stuffing according to the following recipe:
11 gm Seasoning Mix 59 gm Vegetable Mix~L
1.75 cups water .25 CUp margarine 155 gm bread crumbs 0';~L45% dehydrated chopped celery 40% dehydrated chopped onion 15% parsley The stuffing was submitted to over a hundred people who were asked to comment on the effectiveness of autolyzed yeast for suppressing bitterness. The results have shown that the test samples and the controls containing sodium chloride were not significantly identifable from one another. Hence the bitterness of the test samples containing potassium chloride was effectively suppressed by the autolyzed yeast.
Example 4. Chicken Broth Base A chicken broth base was prepared with 48 oz. canned chicken broth concentrate and 12 oz. tap water.
Potassium chloride was added to two samples and autolyzed yeast was added to one of the two samples as follows on a percentage basis:
Control Test Broth base 100 100 Potassium chloride .75 .75 Autolyzed yeast - .25 Taste evaluation of the broth base indicated that the test sample had significantly less bitterness resulting 1 15533~
from potassiulD chloride than dicl the control, due to the presence of the autolyzed yeast.
The effectiveness of autolyzed yeast to reduce the bitterness resulting from potassium chloride appears to be influenced by the complexity o~ the flavor profile of the ~ood system. This is to say that the most elemen-tary flavor profile (water) requires a relatively low level of autolyzed yeast to reduce potassium bitterness.
In contrast, a more complex food flavor system such as the pan-prepared bread stuffing mix requires much more autolyzed yeast to reduce potassium bitterness.
By way of summary, the following levels of autolyzed 15 yeast have been found to be necessary to achieve maximum practical levels of bitterness reduction, expressed as parts of autolyzed yeast necessary to reduce the bitter-ness of one (l) part potassium chloride:
20 In water 0.016 In broth 0.25 - 0.50 In bread pan stuffing 2.0 - 2 25 These different levels of autolyzed yeast necessary to 25 be effective in suppressing bitterness in different food systems illustrate the necessity for some routine ex-perimentation to determine the optimum levels for each system.
30 These examples are shown only for the purpose of illus-trating the bitterness suppression characteristics of autolyzed yeast and should not be construed as limiting the scope of this invention, which is defined by the following claims.
35 The test sample was found to contain significantly less bitterness due to potassium chloride than the control.
xample 3. Seasoning For Pan Stuffing With Reduced itterness Pan stuffing was chosen as a highly cornplex flavor system in which to further test bitterness suppression. A Control and Test seasoning mix were prepared in accordance with the following percentages:
CONTROL TEST
Vegetable oil 5.0 5.0 Hydrolyzed vegetable protein33.0 15 Autolyzed yeast - 31.0 Potassium chloride - 14.0 Salt 10.0 Dextrose 27.5 25.5 Ground celery 5.0 5.0 25 Ground marjoram 5.0 5.0 I
Onion powder 5.0 5.0 Ground sage 3.0 3.0 ~ Ground turmeric 2.5 2.5 `. Ground red pepper 1.0 1.0 35 Ground bay 1.0 1.0 MSG 2.0 2.0 ` 100.O 100.O
~1 . .
The seasoning mi~ was used to make the pan stuffing according to the following recipe:
11 gm Seasoning Mix 59 gm Vegetable Mix~L
1.75 cups water .25 CUp margarine 155 gm bread crumbs 0';~L45% dehydrated chopped celery 40% dehydrated chopped onion 15% parsley The stuffing was submitted to over a hundred people who were asked to comment on the effectiveness of autolyzed yeast for suppressing bitterness. The results have shown that the test samples and the controls containing sodium chloride were not significantly identifable from one another. Hence the bitterness of the test samples containing potassium chloride was effectively suppressed by the autolyzed yeast.
Example 4. Chicken Broth Base A chicken broth base was prepared with 48 oz. canned chicken broth concentrate and 12 oz. tap water.
Potassium chloride was added to two samples and autolyzed yeast was added to one of the two samples as follows on a percentage basis:
Control Test Broth base 100 100 Potassium chloride .75 .75 Autolyzed yeast - .25 Taste evaluation of the broth base indicated that the test sample had significantly less bitterness resulting 1 15533~
from potassiulD chloride than dicl the control, due to the presence of the autolyzed yeast.
The effectiveness of autolyzed yeast to reduce the bitterness resulting from potassium chloride appears to be influenced by the complexity o~ the flavor profile of the ~ood system. This is to say that the most elemen-tary flavor profile (water) requires a relatively low level of autolyzed yeast to reduce potassium bitterness.
In contrast, a more complex food flavor system such as the pan-prepared bread stuffing mix requires much more autolyzed yeast to reduce potassium bitterness.
By way of summary, the following levels of autolyzed 15 yeast have been found to be necessary to achieve maximum practical levels of bitterness reduction, expressed as parts of autolyzed yeast necessary to reduce the bitter-ness of one (l) part potassium chloride:
20 In water 0.016 In broth 0.25 - 0.50 In bread pan stuffing 2.0 - 2 25 These different levels of autolyzed yeast necessary to 25 be effective in suppressing bitterness in different food systems illustrate the necessity for some routine ex-perimentation to determine the optimum levels for each system.
30 These examples are shown only for the purpose of illus-trating the bitterness suppression characteristics of autolyzed yeast and should not be construed as limiting the scope of this invention, which is defined by the following claims.
Claims (8)
1. A salt substitute containing potassium chloride and an amount of autolyzed yeast effective to reduce the bitterness caused by the potassium chloride.
2. The salt substitute of Claim 1 wherein the yeast is Candida utilis.
3. A food product containing the salt substitute of Claim 2.
4. The food product of Claim 3 wherein the amount of autolyzed yeast relative to the amount of potassium chloride on a weight percent basis is from about 0.5 percent to about 300 percent.
5. A method for reducing the bitter flavor of a food product caused by the presence of potassium chloride comprising incorporating an effective amount of autolyzed yeast into the food product.
6. A food product to which a potassium chloride-con-taining salt substitute has been added, said food product further containing an amount of autolyzed yeast effective to substantially reduce bitterness caused by the presence of the potassium chloride.
7. The food product of Claim 6 wherein the yeast is Candida utilis.
8. The food product of Claim 7 wherein the amount of autolyzed yeast relative to the amount of potassium chloride on a weight percent basis is from about 0.5 percent to about 300 percent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000388310A CA1155330A (en) | 1981-10-20 | 1981-10-20 | Salt substitutes having reduced bitterness |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000388310A CA1155330A (en) | 1981-10-20 | 1981-10-20 | Salt substitutes having reduced bitterness |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1155330A true CA1155330A (en) | 1983-10-18 |
Family
ID=4121210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000388310A Expired CA1155330A (en) | 1981-10-20 | 1981-10-20 | Salt substitutes having reduced bitterness |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1155330A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9247762B1 (en) | 2014-09-09 | 2016-02-02 | S & P Ingredient Development, Llc | Salt substitute with plant tissue carrier |
| US9474297B2 (en) | 2005-09-14 | 2016-10-25 | S&P Ingredient Development, Llc | Low-sodium salt composition |
| US9549568B2 (en) | 2006-10-05 | 2017-01-24 | S & P Ingredient Development, Llc | Low sodium salt composition |
| US9629384B2 (en) | 2005-09-14 | 2017-04-25 | S & P Ingredient Development, Llc | Low sodium salt composition |
| US11051539B2 (en) | 2017-09-18 | 2021-07-06 | S & P Ingredient Development, Llc | Low sodium salt substitute with potassium chloride |
| CN113841858A (en) * | 2020-06-26 | 2021-12-28 | 王泽文 | A preserved vegetable with reduced salt and flavor, and its preparation method |
-
1981
- 1981-10-20 CA CA000388310A patent/CA1155330A/en not_active Expired
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9474297B2 (en) | 2005-09-14 | 2016-10-25 | S&P Ingredient Development, Llc | Low-sodium salt composition |
| US9629384B2 (en) | 2005-09-14 | 2017-04-25 | S & P Ingredient Development, Llc | Low sodium salt composition |
| US9549568B2 (en) | 2006-10-05 | 2017-01-24 | S & P Ingredient Development, Llc | Low sodium salt composition |
| US9247762B1 (en) | 2014-09-09 | 2016-02-02 | S & P Ingredient Development, Llc | Salt substitute with plant tissue carrier |
| US11051539B2 (en) | 2017-09-18 | 2021-07-06 | S & P Ingredient Development, Llc | Low sodium salt substitute with potassium chloride |
| CN113841858A (en) * | 2020-06-26 | 2021-12-28 | 王泽文 | A preserved vegetable with reduced salt and flavor, and its preparation method |
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