Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/24—Organic nitrogen compounds
  • A21D2/245—Amino acids, nucleic acids
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D10/00—Batters, dough or mixtures before baking
  • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/24—Organic nitrogen compounds
  • A21D2/26—Proteins
  • A21D2/268—Hydrolysates from proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
  • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/40—Table salts; Dietetic salt substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/40—Table salts; Dietetic salt substitutes
  • A23L27/45—Salt substitutes completely devoid of sodium chloride
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/84—Flavour masking or reducing agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/14—Yeasts or derivatives thereof
  • A23L33/145—Extracts
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P3/00—Drugs for disorders of the metabolism
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P3/00—Drugs for disorders of the metabolism
  • A61P3/12—Drugs for disorders of the metabolism for electrolyte homeostasis
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P7/00—Drugs for disorders of the blood or the extracellular fluid

Definitions

• the present invention relates to a novel NaCl salt substitute agent and its use as a salting agent.
• low-salt salts have been identified for their ability to impart a salty taste to foods.
• These so-called low-sodium substituted compounds are mainly the potassium and / or ammonium salts and can be used in total or partial substitution of the NaCl salt.
• these compounds also provide "off-flavors", that is to say, unwanted after-tastes or parasitic flavors.
• These "off-flavors” have been widely described in the literature as metallic, bitter and soap-like after-tastes.
• These low-sodium alternatives are thus often perceived as unpleasant and unpleasant by the consumer and can even significantly degrade the taste and flavor of the foods that contain them. This disadvantage therefore limits their use as substitutes for NaCl salt, even though public health authorities strongly recommend their use.
• Such low-sodium substitutes do not as such offer a fully satisfactory solution for the reduction of sodium in the diet.
• yeast autolysate brings typical aromatic notes including chicken, meat and cheese. If such aromatic notes are indeed likely to mask the perception of the bitterness of low-salt salts, they nevertheless limit the use of autolysates to certain specific applications such as chicken broths or sausages as is the case in these applications. publications. Moreover, except for the flavor enhancer effect of the autolysate, no salt effect specific to the yeast autolysate is mentioned. A number of these disadvantages are also mentioned and accepted in these publications US4297375 and EP0103994Al.
• the Applicant has just discovered, in a particularly unexpected and surprising manner, that it was possible to produce a salt-substituting agent which is free of flour by combining a yeast extract and 5'nucleotides with a mixture of low-sodium ammonium salts. and potassium.
• the present invention therefore relates to a new substitute salt agent NaCl comprising a mixture of potassium salts and ammonium salts, and at least one yeast extract and 5'nucleotides, said 5'nucleotides can be provided totally or partially by yeast extract and being present in an amount of at least minus 1% by weight relative to the total weight of the yeast extract, and devoid of aromatic flour and its use as a salting agent. It also relates to the use of yeast extract and 5'nucleotides to increase the salty taste of mixtures of potassium and ammonium salts and / or to mask their off flavors, without the addition of aromatic flour.
• the present invention thus provides a novel aromatic-free flour-free salt substitute comprising at least one yeast extract, 5'nucleotides, preferably at a content of at least 1% of 5'nucleotides relative to the content of the invention.
• Such an agent is remarkable in that it provides a masking effect of off-flavors of low-salt salts while providing a salty taste whose intensity is enhanced, without the aforementioned drawbacks, especially the typical aromatic notes of chicken, meat and cheese, while being easily formable.
• a mixture containing yeast extract, 5'nucleotides had thus been described in the literature, in particular in the patent application FR2264493 and, added to potassium chloride, is described as a useful mixture for seasoning by its meat flavor including "a flavor similar to the flavor of beef or hock extract” it provides to food.
• the product according to the invention has a "umami” effect of lower intensity than that of a mixture of yeast extract and 5'nucleotides which makes it very easy to use.
• the present invention allows the production of an agent which confers an intense salty taste provided both by the salt reduced sodium, and strengthened by the yeast extract and 5'nucleotides.
• the yeast extract and the 5'nucleotides mask the off-flavors of the low-salt substitutes, which makes it possible to obtain a salt-substituting agent having a pleasant taste without degrading either the perception of the taste or the flavor of the salts. foods that contain it.
• the agent according to the invention has an effect
• the yeast extract, the 5'nucleotides and the mixture of low-salt ammonium and potassium salts are water-soluble compounds which allows a very easy use and formulation of the agent and makes possible its use as a salt substitute agent in a very large number of applications.
• the present invention also offers the undeniable advantage of combining sodium-substituted substitutes, a yeast extract and 5-nucleotides, especially when they come from yeast, which are natural products and benefit from a better image. to the consumer.
• the content of low-salt salts may also be reduced.
• the present invention is particularly advantageous in that it also offers a table salt substitute, cooking or cooking, usable in household or industrial application, as such or incorporated into food compositions. It can therefore significantly reduce the amount of sodium in the diet or even eliminate it completely, and without organoleptic frustration for the consumer.
• the present invention therefore provides a response perfectly corresponding to the recommendations issued by the Public Health Organizations and to the criteria of choice of consumers.
• the present invention offers a particularly suitable response to facilitate the administration of potassium salts orally in the treatment of hypokalaemias.
• it also makes it possible to control and adapt the intake of potassium, magnesium and ammonium salts according to the needs of the consumer.
• the subject of the present invention is therefore a salt substitute agent which has no aromatic flour and comprises a mixture of potassium salts and ammonium salts, and at least one yeast extract and 5'nucleotides, said 5'nucleotides. can be made totally or partially by the yeast extract, and the 5'nucleotides being present in an amount of at least 1% by weight relative to the total weight of the yeast extract.
• the mixture of low-salt salts is a mixture of ammonium chloride and potassium chloride.
• salt substitute agent it will be understood according to the present invention, an agent that can be used for its salt effect as a total or partial replacement of NaCl salt and thus reduce the sodium intake.
• yeast extracts are known products. As previously indicated, they are commonly used as a flavor enhancer.
• the yeast extract comprises the soluble fraction obtained after enzymatic hydrolysis of yeast cells belonging preferably to the genus Saccharomyces.
• the yeast extract is preferably the soluble fraction obtained after autolysis of said yeast cells, that is to say after enzymatic hydrolysis carried out solely by the endogenous enzymes of the yeast.
• the hydrolysis of the yeast cells can also be carried out using exogenous enzymes, that is to say by adding additional enzymes, such as proteases.
• the yeast extract is separated from the insoluble portion of the yeast cells.
• the yeast extract thus separated from the insoluble part offers the advantage of better preservation without the appearance of aromatic notes due to the oxidation of the membrane lipids of the insoluble part.
• the yeast extract preferably belongs to the genus Saccharomyces and more preferably belongs to the species Saccharomyces cerevisiae, including that called Saccharomyces carlsbergensis.
• Said cells of Saccharomyces cerevisiae yeast are also often called Saccharomyces carlsbergensis when it comes to yeast, the exact taxonomic name being Saccharomyces cerevisiae according to "The Yeasts, a taxonomic study", 3rd edition, published by NJW Kreger van Rij - 1984 (by cons according to the 4th edition of this book in 1998, Saccharomyces carlsbergensis has two synonyms Saccharomyces cerevisiae and Saccharomyces pastorianus is the 3rd edition of this work dating from 1984, which is taken as reference in this document ).
• the yeast extract is selected from brewery yeast or bakery extracts.
• the brewing yeast extracts are generally characterized by the presence of a detectable amount of humulones, a quantity of which, preferably, it is desirable that it be as small as possible.
• Said yeast extract of the agent according to the invention may in particular contain and / or be a brewer's yeast extract, this brewer's yeast extract being preferably de-amerized, this deambination may be carried out beforehand by usual techniques and well known.
• the yeast extract contained in the agent according to the invention is preferably a yeast extract obtained without the addition of salt.
• the yeast extract comprises or is a brewer's yeast extract
• the brewery yeast extract will be judged by a tasting panel as very little bitter.
• the yeast extract contained in the agent according to the invention will be judged by such a tasting panel as having no or having few notes of the "milk", “buttered”, “cheese” and generally as having a neutral taste profile without a marked note.
• the yeast extract is in the form of a dry extract.
• the agent according to the invention contains 5'nucleotides, preferably at a content of at least 1% of 5'nucleotides relative to the solids content of the yeast extract.
• Nucleotides are phosphoric esters of nucleoside, which must include: a purine or pyrimidine nitrogen base, a pentose: ribose or deoxyribose, and - one or more phosphoric acid molecules.
• the term "5'-nucleotides” covers the 5'-nucleotides as such, as well as their salts, hydrates, hydrated salts, and other physiologically acceptable forms.
• the 5 'nucleotides comprise at least one 5' phosphate group.
• the 5 '-nucleotides are or advantageously comprise ribonucleotides.
• the 5 '-nucleotides are or comprise 5 '-nucleotide monophosphates, preferentially 5'-IMP (inosine 5'-monophosphate), 5'-GMP (guanosine 5 '-monophosphate), 5'-AMP (adenosine 5'-monophosphate), 5'-UMP (uridine 5'-monophosphate) or 5'-CMP (cytidine 5'-monophosphate).
• the agent contains at least 1% of 5 'nucleotides with respect to the dry matter content of the yeast extract. More preferably, the agent contains from 5 to 40%, and advantageously from 10 to 20% of 5 'nucleotides defined with respect to the dry matter content of the yeast extract.
• the 5 'nucleotides may be provided as purified components or provided by the yeast extract.
• the 5'-nucleotides can be obtained by any of the known methods of manufacture and synthesis and described in the literature.
• the yeast extract according to the invention is naturally rich in 5 'nucleotides and / or can be enriched by the addition of a quantity 5 'nucleotides, preferably obtained from yeast.
• RNA ribonucleic acid
• yeast is mainly broken down into nucleotides tasteless, such as adenosine 3'-monophosphate (3'-AMP) and guanosine 3'-monophosphate (3'-GMP), in bases, riboses and phosphates.
• endogenous yeast enzymes are essentially ribonucleases, specific 3'-nucleotidases, acid phosphatases.
• yeast derivatives rich in 5'-nucleotides are known and described for example in the reference book "Yeast Technology" G.Reed and T.W. Nagodawithana, 2nd edition (Van Nostrand Reinhold, ISBN 0-442 - 31892-8) pages 382-385.
• yeast extracts rich in 5'-nucleotides by enzymatic hydrolysis of yeasts in the presence of 5'-phosphodiesterase with deactivation of endogenous phosphatases and nucleases of yeast.
• Yeast extracts are thus obtained containing the following 5'-nucleotides: 5'-GMP, 5'-UMP, 5'-CMP and 5'-AMP (corresponding to the four bases of the RNA).
• 5'-AMP can also be converted into a more odorous and flavor enhancing 5'-IMP compound by addition of AMP deaminase. This gives a yeast extract containing 5'-GMP, 5'-UMP, 5'-CMP, 5'-IMP, and possibly a residual amount of 5'-AMP. This conversion enhances the odor and / or flavor enhancer effect if desired.
• Suitable methods known for the production of yeast derivatives rich in 5'-nucleotides also include the following methods:
• US-A-4,810,509 discloses a process for producing yeast extract rich in 5'-nucleotides comprising (1) a step of heating a yeast suspension between 55 ° C and 70 ° C, (2) ) a step of autolysis of yeast cells at pH 8 to 10, (3) an adjustment of the pH of the suspension of yeasts autolysed between 5 and 7, (4) a step of heating this suspension at 90 ° C. or more (5) removing the insoluble material from this heated suspension and (6) recovering the yeast extract containing 5'-nucleotides.
• a treatment carried out after autolysis with the enzyme 5'-adenylate deaminase makes it possible to convert 5'-AMP into 5'-IMP for a more odorous effect.
• the process according to EP-A-0299078 consists of heating a suspension of yeast containing a large amount of RNA between 80 ° C. and 120 ° C. (destruction of ribonucleases), then extracting the RNA with an alkaline treatment and cutting them into 5 -nucleotides by the action of a 5'-phosphodiesterase, and optionally a deaminase to obtain an extract rich in 5'-GMP and 5'-IMP.
• the process according to WO02 / 067959 consists in preparing a yeast derivative by autolysis carried out at a temperature above 35 ° C., for example between 35-70 ° C., preferably between 50-60 ° C.
• the yeasts are preferably hydrolyzed during or after autolysis with one or more proteases.
• the product can be centrifuged and an additional ultrafiltration step of the supernatant can be performed.
• yeast extract rich in 5'nucleotides a yeast extract naturally rich or enriched in 5'nucleotides.
• such an extract contains at least 1% of 5'nucleotides relative to the solids content of the yeast extract, and preferably from 5% to 40% of 5'nucleotides, more preferably from 10 to 25% by weight. %.
• a significant salt effect is very advantageously obtained with baker's yeast extracts containing at least 10% of 5 'nucleotides in dry matter relative to the yeast extract.
• the NaCl salt substitute agent and / or the compositions do not contain "aromatic flour", that is to say a flour with an aromatic character by heating or a flour with intrinsic aromatic character.
• the term “flour with intrinsic aromatic character” a flour with aromatic character naturally containing aromatic notes, without a heating step is necessary.
• Such flours are especially flours of germs, including wheat, bran, chestnut, buckwheat, quinoa and teff.
• the term "aromatic flour by heating” means a flour obtained by a method comprising a heating step. This heating step favors the Maillard reactions and allows obtaining the desired aromatic notes.
• the over-dried flours obtained with a heating step whose duration and / or intensity is not sufficient to develop aromatic notes do not constitute an aromatic flour.
• Flours with an aromatic character by heating are characterized by an EBC value greater than or equal to 8 when it comes from a flour with an initial EBC value strictly less than 3.
• EBC value initial value when it comes from a flour with an EBC value initial value equal to or greater than 3, it is characterized by an increase in this value
• EBC EBC of 10 points or more.
• the EBC (European brewery convention) value is determined by a known and standardized method known as Analytica EBC No. 4.7.2, which is conventionally applied in breweries to measure the color of malts.
• Flour with an aromatic character by heating is often described in the literature as "grilled”, “toasted” or “roasted”. These include malted flour roasted or fermented acidic.
• the NaCl salt substitute agent and / or the compositions in which it is used do not contain roasted malted flours, acidic fermented flours, or wheat germ flours, and / or flours. his.
• the NaCl salt substitute and / or the compositions in which it is used do not contain flour.
• the agent according to the invention contains at least one mixture of potassium and ammonium low-salt salts.
• Potassium chloride (KCl) and / or ammonium chloride (NH 4 Cl) are the preferred salts according to the present invention.
• Ammonium chloride by the high salinity it provides is particularly advantageous.
• Ammonium salts, and ammonium chloride in particular can surprisingly mitigate the so-called "umami" flavor enhancer effect of yeast extracts and 5-nucleotides.
• a particularly advantageous mixture according to the invention is a mixture whose ratio of ammonium salts / potassium salts, and preferably NH 4 Cl / KCl by weight is between 0.05 and 1.5. It has been found, in an advantageous manner, that the saline intensity is optimal and the perception of off-flavors, in particular the perception of bitter notes, is minimal for NH4CI / KCI ratios by weight of between 0.05 and 0.66, preferably between 0.07 and 0.25, and preferably about 0.1. Such a mixture is particularly suitable for breadmaking applications.
• ammonium salts in particular NH4Cl
• Another particularly advantageous mixture according to the invention is thus a mixture whose ratio NH 4 CI / KCl by weight is between 0.4 and 1.5, preferably between 0.7 and 1.4 and preferably about 1.3 .
• the salt substitute agent according to the invention will be devoid of aromatic flour and consist exclusively of yeast extract rich in 5'nucleotides and a mixture of potassium and ammonium salts, still more preferably ammonium chloride (NH 4 Cl), potassium chloride (KCl), and more preferably in an NH 4 Cl / KCl ratio of between 0.5 and 1.5.
• NH 4 Cl ammonium chloride
• KCl potassium chloride
• the salt substitute and the compositions according to the invention may further contain, as needed, a certain amount of sodium.
• the salt substitute agent and the compositions according to the invention will be completely free of added sodium.
• Such an agent is particularly useful for adding to a food composition already containing sodium and / or for reducing the sodium content of said composition.
• the salt substitute agent contains at least 20% of sodium, especially in NaCl form, by weight of the agent, preferably between 30% and 60% by weight of the agent.
• An intense salty taste has been obtained with a content of 50% of sodium by weight of the agent and is a preferred embodiment of the invention, especially for its use as a substitute for the NaCl cooking salt.
• the sodium can be supplied, in part or totally, by the yeast extract rich in 5'nucleotides. Such an agent is particularly suitable for use as the sole source of sodium in a food composition.
• the agent according to the invention advantageously has a ratio by weight between the dry yeast extract material rich in 5'nucleotides and the dry materials of the low-sodium salts of between 10 and 50% and preferably from 15% to 30%.
• the substitute salt agent according to the invention may be in any form suitable for its use in human and / or animal nutrition. It is preferably in dry form. According to a first embodiment, it is in the form of a simple mixture of constituents in dry form.
• the salt substitute agent is obtained by preparing a yeast extract rich in 5'nucleotides in liquid form, and then adding the mixture of potassium and ammonium hyposodium salts, preferably potassium chloride and potassium chloride. ammonium chloride.
• the agent in liquid form thus obtained can be used as such or dried, preferably by atomization.
• the salt substitute agent is therefore in a dry powder form comprising the various constituents.
• constituents of interest including succinic acid
• succinic acid may be added between these different steps of preparation of the agent, and in particular by incorporation in the substitute agent of the salt in liquid form before drying or by incorporation into the salt substitute agent after drying. The choice will be based on the liquid or dry presentation of these other constituents and their resistance to drying.
• the salt substitute agent according to the invention is in the form of a product of presentation identical or similar to the NaCl cooking salt, that is to say homogeneous and of the same particle size as NaCl salt in the form of fine salt, coarse salt or fleur de sel.
• the size of the granules will thus advantageously be between 100 to 3000 microns in diameter, preferably between 200 and 2000 microns in diameter. These characteristics can be obtained by the implementation of conventional techniques and processes known in the field of formulation including coating techniques, crystallization or agglomeration.
• the crystal of low potassium and ammonium salt salts can thus be coated with the yeast extract rich in 5'nucleotides.
• a carrier agent for example NaCl
• a carrier agent for example NaCl
• the constituents of the agent are solubilized and then crystallized simultaneously so that the yeast extract rich in 5'nucleotides is trapped in the mixture of low-salt salts.
• the dry products constituting the agent can also be agglomerated together.
• the salt substitute may also contain other compounds of interest. It may in particular be compounds necessary for the formulation of the agent in the desired form. Such compounds will preferably have no taste or perceptible flavor likely to degrade the organoleptic qualities of the salt substitute agent and / or compositions in which said agent is likely to be used. By way of example, it may be additives such as texturizing agents such as microcrystalline cellulose, dextrose or magnesium stearate, adjuvants, anti-caking agents such as calcium silicate (E552) , anti-foaming agents such as wheat fibers, or processing aids, bulking agents such as maltodextrin. Maltodextrin may be present in an amount of at least 50% by weight based on the weight of the composition.
• texturizing agents such as microcrystalline cellulose, dextrose or magnesium stearate
• adjuvants such as calcium silicate (E552)
• anti-foaming agents such as wheat fibers
• processing aids bulking agents
• maltodextrin may
• magnesium salts in particular magnesium chloride (MgCl 2 ) and sodium sulfate.
• MgCl 2 magnesium chloride
• sodium sulfate magnesium
• the salt substitute agent contains succinic acid, preferably at least 0.2% by weight of the agent, more preferably at a content of between 0.5 and 5%. by weight, and advantageously 1%. It has been observed that succinic acid in a very advantageous manner makes it possible to accelerate the perception of the salty taste of the salt substitute agent according to the invention. The salty taste is thus perceived more quickly by the consumer.
• the subject of the invention is the use of the agent according to the invention as a total or partial substitution of the NaCl salt.
• the salt substitute agent can be used as a product as such for its salting effect, that is to say as a total or partial replacement of household salt NaCl. In the latter case, it will preferably contain between 20 and 60% of sodium, preferably about 50% by weight of the agent. It may also be added for its salting effect in a composition according to the invention intended for human and / or animal nutrition, whether or not already containing sodium. According to the invention, the agent can be used to reduce the amount of sodium, or even eliminate it, in the human and / or animal diet.
• the subject of the present invention is therefore a process for producing a composition intended for human and / or animal consumption consisting in replacing part or all of the quantity of sodium chloride by the salt substitute agent according to invention.
• the relative sodium content will be reduced by at least 25%, and / or the absolute sodium content is preferably about 50%.
• the relative sodium content will be reduced by at least 0.12 g per 100 g of product.
• the composition will be prepared without any addition of sodium salts and will have a sodium content halved compared to the current compositions of the same nature and less than 0.2 g, preferably less than 0.02 g, and still preferably less than or equal to at 0.01g, per 100g of product.
• the present invention thus also relates to any composition intended for human and / or animal food containing said salt substitute agent.
• This may include bread and / or bakery products, charcuterie, seasoning products, mixed dishes, soups, processed industrial products, typically snacks, crackers, crisps, biscuits, etc .. and any other complex food preparation cooked or not.
• these Ready-to-eat compositions will contain less than 0.12 g of sodium per
• 100 g or 100 ml of product preferably less than 0.04 g, and preferably less than 0.02 g, more preferably less than 0.005 g of sodium per 100 g or 100 ml of product.
• compositions intended for human and / or animal nutrition containing said salt substitute agent contain
• Per referenced amount preferably 0.005 g or less of 0.005 g of sodium per portion consumed.
• compositions according to the invention mention may be made of bread improvers and bakery products such as baking dough, breads and other baked bread products, which do not contain aromatic flour. Such products are particularly suitable in the context of a low sodium diet.
• bakery products that do not contain aromatic flour are baker's dough, deferred breadmaking products, such as frozen raw dough pieces, raw products known as “pre-cooked” products, raw products known as “puddings”, and frozen pre-cooked dough pieces obtainable by fermentation, precooking and deep-freezing of a flour-free dough of an aromatic nature according to the invention.
• the baked bakery products according to the invention may also be cooked bakery products without flour aromatic character and likely to be obtained by fermentation and baking of a aforementioned dough, such as breads, preferably chopsticks, pastries and / or Brioches.
• a aforementioned dough such as breads, preferably chopsticks, pastries and / or Brioches.
• the baked bread products according to the invention are French or at least French type breads such as baguette.
• the substitute salt agent according to the invention may be in the form of a breading enhancer.
• a breading enhancer according to the invention may be dry or liquid and also comprise one or more ingredients having an improving effect, and in particular one or more ingredients selected from the group consisting of ascorbic acid, emulsifiers, stabilizing agents. thickeners and enzymes.
• the enhancer according to the invention may thus comprise one or more ingredients having an improving effect, such as ascorbic acid, L-cysteine, or deactivated yeast, stabilizing-thickening agents such as pre-gelatinized flour, modified starches, CMC (carboxymethylcellulose), gums, such as, for example, xanthan gum, extracts of algae such as alginates or carrageenans, or a combination of these different stabilizer-thickening agents, emulsifiers, for example lecithin or mono- and diglycerides of fatty acids or diacetyltartaric esters of mono- and diglycerides of fatty acids, etc., or a combination of one or more emulsifiers, such as those mentioned above, enzymes, for example amylases, and in particular alpha-amylases, of which by for example, maltogenic alpha-amylases or other anti-aliasing alpha-amylases, hemicellulases, and in particular xylana
• this support may be, for example, parboiled flour.
• the invention is not limited to these applications of the salt substitute agent according to the invention and encompasses all the processes, all the pasta, and all bread products and uses including the new salt substitute agent. for baking according to the invention and devoid of aromatic flour.
• Compositions according to the invention may also be other foods often considered as the most sodium carriers, namely sausages, soups, cheeses, condiments and sauces, seasoning products in general, compound dishes, industrial products. processed, typically snacks, crackers, chips, biscuits, etc.
• the present invention therefore also relates to the use of yeast extract and 5'nucleotides, and preferably at least 1% relative to the dry matter content of the yeast extract, in combination with a mixture of low sodium potassium and ammonium salts, without the addition of aromatic flour.
• the nucleotides are preferably provided by the yeast extract and the invention then relates to the use of yeast extract rich in 5 'nucleotides in combination with a mixture of sodium and potassium salts of potassium. This use makes it possible in particular to increase the salty intensity and / or to mask the off-flavors of this mixture of low-salt salts, preferably ammonium and potassium chlorides.
• the yeast extract and the 5 'nucleotides may thus be added in the products already containing this mixture of low-salt potassium and ammonium salts.
• the yeast extract and the 5'nucleotides preferably in the form of a yeast extract rich in 5'nucleotides, can also be used to reduce the amount of potassium and ammonium hypotoded salts.
• the invention relates to a method for masking in a food composition the off-flavors of a mixture of potassium and ammonium low-salt salts and / or to enhance the intensity of the salty taste of a mixture of low-potassium salts of potassium.
• potassium and ammonium preferably a mixture of potassium chlorides and ammonium, comprising the addition of yeast extract and 5'nucleotides, preferably in the form of yeast extract rich in 5'nucleotides, without addition of flour aromatic character. It also relates to a method for reducing the amount of potassium and ammonium hypotoded salts, preferably a mixture of potassium and ammonium chlorides in a food composition comprising the preparation of a food composition containing a reduced amount of said salts hyposodés and the addition of a yeast extract and 5'nucleotides, preferably in the form of yeast extract rich in 5'nucleotides, without addition of aromatic flour, this addition to compensate for the decrease in the amount of sodium salts while retaining the same salty taste.
• the present invention relates to a product or kit comprising a yeast extract and 5'nucleotides, preferably in the form of yeast extract rich in 5'nucleotides, and a composition comprising a mixture of low-salt potassium and ammonium salts, preferably a mixture of potassium and ammonium chlorides, the yeast extract and the 5'nucleotides being in an amount sufficient to generate the appropriate salty taste and / or to mask the off-flavors of the salt-free salt mixture, without addition of aromatic flour.
• a product or kit comprising a yeast extract and 5'nucleotides, preferably in the form of yeast extract rich in 5'nucleotides, and a composition comprising a mixture of low-salt potassium and ammonium salts, preferably a mixture of potassium and ammonium chlorides, the yeast extract and the 5'nucleotides being in an amount sufficient to generate the appropriate salty taste and / or to mask the off-flavors of the salt-
• It also relates to a product or kit comprising the yeast extract and the 5 'nucleotides, preferably in the form of a yeast extract rich in 5' nucleotides, and a composition comprising a mixture of low potassium and ammonium salts, preferably a mixture of potassium chlorides and ammonium, for simultaneous use to mask the off-flavors of the mixture of low-salt salts and / or to reduce the amount of the salt-reduced salt mixture, while maintaining the same salty taste and / or to intensify the salty taste, without the addition of aromatic flour.
• a product or kit comprising the yeast extract and the 5 'nucleotides, preferably in the form of a yeast extract rich in 5' nucleotides, and a composition comprising a mixture of low potassium and ammonium salts, preferably a mixture of potassium chlorides and ammonium, for simultaneous use to mask the off-flavors of the mixture of low-salt salts and / or to reduce the amount of
• the subject of the present invention is therefore also a process for the production of a composition intended for human and / or animal nutrition, containing a mixture of potassium and ammonium hyposodium salts, preferably a mixture of potassium and ammonium chlorides by adding a yeast extract and
• 5'nucleotides preferably in the form of yeast extract rich in 5'nucleotides, and / or to replace a portion of said mixture with a yeast extract and 5'nucleotides, preferably in the form of a yeast extract rich in 5'nucleotides , without addition of aromatic flour.
• composition refers to a composition containing at least yeast extract and 5'nucleotides, preferably in the form of yeast extract rich in 5'nucleotide and at least one mixture of sodium and potassium ammonium salts, preferably a mixture of potassium and ammonium chlorides but not containing flour of an aromatic nature, and preferably completely devoid of flour.
• the subject of the present invention is also the salt substitute agent containing at least the yeast extract and the 5'nucleotides, preferably in the form of a yeast extract rich in 5 'nucleotides, and a mixture of low-sodium salts of potassium and of ammonium, preferably a mixture of potassium chlorides and ammonium, as a medicament, especially for the oral treatment of hypokalemia without the addition of aromatic flour.
• the yeast extract present in the dry agent according to the invention is an autolysate of a baker's yeast belonging to the species Saccharomyces cerevisiae containing at least 10% of 5 'nucleotides in dry matter relative to the extract of yeast, made with or without the addition of NaCl salt.
• a yeast extract from the Springer 2000 range sold by the company BIO SPRINGER in Maisons-Alfort, France has more specifically been used in these examples.
• Substitute agent 1 as a% of the weight of the composition
• Yeast extract 26 including NaCl 6
• This agent is particularly suitable for producing reduced-salt bread and can be incorporated in 2.53% (baker's percentages) in flour according to the following recipe:
• Substitute agent 2 as a% of the weight of the composition
• This agent is particularly suitable for making bread without sodium and can be incorporated at 1.53% (baker's percentages) in the flour according to the following recipe:
• Substitute agent 3 as a% of the weight of the composition
• This agent is particularly suitable for providing an intense salt effect, especially in substitution of a portion of the sodium in the preparations where a high salty intensity is desired.
• This mixture was incorporated in 1.5% by weight water to form a broth base.

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