KR890700319A - Salt taste enhancers - Google Patents

Abstract

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Description

Salt taste enhancers

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1 is a side view of a Ussing chamber.

Claims (22)

A method for enhancing sodium chloride taste in salty foods or beverages containing sodium chloride, comprising adding an effective amount of a cationic surfactant of the following structural formula to enhance the taste of sodium chloride in a food or beverage containing sodium chloride: Wherein Q is a group selected from: Wherein N is nitrogen; R is a saturated or unsaturated fatty acid group containing at least 11 carbon atoms; R ₂ , R ₃ , R ₄ are alkyl, aryl, aralkyl or less than 24 carbon atoms having similar or different substituents; An alkoxyalkyl substituent, at least two of which substituents together with the quaternary nitrogen form an aliphatic heterocycle ring; X is a monovalent or polyvalent anion of an acid; m is an integer equal to the valence of the anion X; n is 1; Y is 0 or an integer of 1 to 12. The method of claim 1 wherein X is an anion of a strong acid. The method of claim 1 wherein X is an anion selected from the group consisting of chloride, bromide, fluoride, iodide, sulfate nitrate and perchlorate. The method of claim 1 wherein X is an anion of an organic acid. The method of claim 4, wherein the organic acid anion is para toluene sulfonate. The method of claim 1, wherein R ₁ is selected from the group consisting of cetyl, lauryl, octadecyl or myristyl. The compound of claim 1, wherein R ₂ , R ₃ , and R ₄ are methyl, ethyl, propyl, butyl, pentyl, hexyl, heptyl, octyl and isomers thereof, phenyl, tolyl, benzyl, anylyl, 2-phenylethyl, The method selected from the group consisting of oxyethyl. The method of claim 1 wherein the cationic surfactant is cetyltrimethylammonium chloride. The method of claim 1 wherein the cationic surfactant is cetyllauryldimethylammonium chloride. The method of claim 1, wherein R ₂ and R ₃ together with nitrogen form a piperidinium group. The method of claim 1, wherein R ₂ and R ₃ together with nitrogen form a morpholinium group. The method of claim 1 wherein the surfactant is cetylpyridinium chloride. The method of claim 1 wherein the cationic surfactant is methylcetylpiperidinium chloride. The method of claim 1 wherein the cationic surfactant is dicetylpiperidinium chloride. Sodium chloride taste enhancing composition consisting mainly of food or beverage containing sodium chloride or sodium chloride, and at least one cationic surfactant having the following general formula in an amount sufficient to enhance the taste of sodium chloride: Wherein Q is a group selected from the following groups; Wherein N is nitrogen; R ₁ is a saturated or unsaturated fatty acid group containing 11 or more carbon atoms; R ₂ , R ₃ , and R ₄ are alkyl, aryl, up to 24 carbon atoms having similar or different substituents; Alkyl or alkoxyalkyl substituents, at least two of which are taken together with the quaternary nitrogen to form an aliphatic heterocycle ring; X is a monovalent or polyvalent anion of an acid; m is an integer equal to the valence of the anion X; n is 1; Y is 0 or an integer of 1 to 12. The composition of claim 15 wherein the cationic surfactant is cetylpyridinium chloride. Making a food or beverage containing less than the amount of sodium chloride needed to produce the desired salty taste in the food or beverage, and then adding the salted food or beverage to the desired salty taste in the sodium chloride-containing food or beverage. A method for reducing the sodium chloride content in salty foods or beverages containing sodium chloride by adding a cationic surfactant of the general formula below in an amount sufficient to enhance the salt taste of: Wherein Q is a group selected from: Wherein N is nitrogen; R is a saturated or unsaturated fatty acid group containing 11 or more carbon atoms; R ₂ , R ₃ , and R ₄ are alkyl, aryl, aralkyl having up to 24 carbon atoms, which are similar or different from each other; Or an alkoxyalkyl substituent, at least two of these substituents together with the quaternary nitrogen to form an aliphatic heterocycle ring; X is a monovalent or polyvalent anion of an acid; m is an integer equal to the valence of the anion X; n is 1; Y is 0 or an integer of 1 to 12. 18. The method of claim 17, wherein the food or beverage containing sodium chloride further comprises a compound selected from the group consisting of salt flavored cationic amino acids and low molecular weight dipeptides. 19. The method of claim 18, wherein the salt flavoring compound further comprises a compound selected from the group consisting of Arginine Hydrogen Chloride, Susorisin Chloride, and Hydrogen Lysine-ornithine Chloride. The method of claim 18, wherein the salt flavoring compound is present in an amount sufficient to provide a concentration of 1 to 40 mmol of the salt flavor compound in the food or beverage already mentioned. A salt flavoring compound selected from the group consisting of sodium chloride or sodium chloride or foods or beverages containing cationic amino acids and low molecular weight dipeptides, and cationic surfactants having the following general formula as an amount sufficient to enhance salt taste Compositions with enhanced salt taste comprising: Wherein Q is a group selected from: Wherein N is nitrogen; R ₁ is a saturated or unsaturated fatty acid group containing 11 or more carbon atoms; R ₂ , R ₃ , and R ₄ are alkyl, aryl, up to 24 carbon atoms having similar or different substituents; Alkyl or alkoxyalkyl substituents, at least two of these substituents together with the quaternary nitrogen to form an aliphatic heterocycle ring; X is a monovalent or polyvalent anion of an acid; m is an integer equal to the valence of the anion X; n is 1; Y is 0 or an integer of 1 to 12. 22. The composition of claim 21, wherein the salt flavoring compound is composed from the group consisting of arginine hydrogen chloride, susorisin chloride and lysine-ornithine chloride. ※ Note: The disclosure is based on the initial application.