MX2012000012A - Producto de pasta teniendo composicion contra sobre-ebullicion reducida en sodio con notas de sabor a queso acrecentadas. - Google Patents

Producto de pasta teniendo composicion contra sobre-ebullicion reducida en sodio con notas de sabor a queso acrecentadas.

Info

Publication number
MX2012000012A
MX2012000012A MX2012000012A MX2012000012A MX2012000012A MX 2012000012 A MX2012000012 A MX 2012000012A MX 2012000012 A MX2012000012 A MX 2012000012A MX 2012000012 A MX2012000012 A MX 2012000012A MX 2012000012 A MX2012000012 A MX 2012000012A
Authority
MX
Mexico
Prior art keywords
potassium chloride
boil
sodium
pasta product
cheese flavor
Prior art date
Application number
MX2012000012A
Other languages
English (en)
Inventor
Pamela Lynn Lundberg
Taras Peter Drozd
James Donald Colby
Vaidyam Deepti Rao
Original Assignee
Kraft Foods Global Brands Llc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kraft Foods Global Brands Llc filed Critical Kraft Foods Global Brands Llc
Publication of MX2012000012A publication Critical patent/MX2012000012A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/113—Parboiled or instant pasta

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Noodles (AREA)

Abstract

Un método y una composición para reducir sodio en un producto de pasta teniendo un componente de queso y un componente anti-sobre-ebullición sin comprometer el sabor a queso del producto de pasta. El cloruro de sodio en la composición anti-sobre-ebullición se reemplaza con un reemplazante de sodio incluyendo por lo menos uno de un cloruro de potasio modificado o un cloruro de potasio ligado. Cloruro de potasio modificado puede incluir cloruro de potasio, harina de arroz, ácido cítrico, L-lisina y extracto de romero. Cloruro de potasio ligado puede incluir cloruro de potasio y sabores naturales. El reemplazante de sodio puede incluir cloruro de potasio con por lo menos cualquiera del cloruro de potasio modificado o el cloruro de potasio ligado. La adición de reemplazantes de sodio al componente anti-sobre-ebullición resulta en sabores a queso mejorados.
MX2012000012A 2010-12-23 2012-01-02 Producto de pasta teniendo composicion contra sobre-ebullicion reducida en sodio con notas de sabor a queso acrecentadas. MX2012000012A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US201061426809P 2010-12-23 2010-12-23

Publications (1)

Publication Number Publication Date
MX2012000012A true MX2012000012A (es) 2012-08-07

Family

ID=46317278

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2012000012A MX2012000012A (es) 2010-12-23 2012-01-02 Producto de pasta teniendo composicion contra sobre-ebullicion reducida en sodio con notas de sabor a queso acrecentadas.

Country Status (4)

Country Link
US (1) US20120164287A1 (es)
AU (1) AU2011265409B2 (es)
CA (1) CA2762581C (es)
MX (1) MX2012000012A (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070059428A1 (en) * 2005-09-14 2007-03-15 Chigurupati Sambasiva R Low-sodium salt composition
US9629384B2 (en) 2005-09-14 2017-04-25 S & P Ingredient Development, Llc Low sodium salt composition
US8802181B2 (en) 2006-10-05 2014-08-12 S & P Ingredient Development, Llc Low sodium salt composition
US20150118370A1 (en) * 2013-10-31 2015-04-30 Christopher Johnson Microwave macaroni cooking bowl
US9247762B1 (en) 2014-09-09 2016-02-02 S & P Ingredient Development, Llc Salt substitute with plant tissue carrier
JP6785048B2 (ja) * 2016-03-28 2020-11-18 日清食品ホールディングス株式会社 ノンフライ即席麺の製造方法
MX2020002891A (es) 2017-09-18 2021-01-08 S & P Ingredient Dev Llc Sustituto de sal bajo en sodio con cloruro de potasio.
CA3237763A1 (en) * 2021-11-11 2023-05-19 General Mills, Inc. Boil over reduction compositions for microwave cooking

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4471002A (en) * 1983-06-23 1984-09-11 International Flavors & Fragrances Inc. Enhancing taste of a cheddar cheese flavored foodstuff
US8637107B2 (en) * 2004-12-02 2014-01-28 Kraft Foods Group Brands Llc Anti-boil-over compositions and methods for microwave oven cooking of dry pasta
US20070059428A1 (en) * 2005-09-14 2007-03-15 Chigurupati Sambasiva R Low-sodium salt composition
US7989016B2 (en) * 2006-10-05 2011-08-02 Sambasiva Rao Chigurupati Method for producing a low sodium salt composition

Also Published As

Publication number Publication date
AU2011265409B2 (en) 2015-02-12
US20120164287A1 (en) 2012-06-28
CA2762581A1 (en) 2012-06-23
AU2011265409A1 (en) 2012-07-12
CA2762581C (en) 2018-08-14

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