NO143449B - NATRIUMKLORIDERSTATNINGSPREPARAT. - Google Patents

Description

It is common knowledge to add sodium chloride to foods to give them a desired salty taste. However, some people should limit their sodium intake for medical reasons. This takes place in the treatment and regulation of increasing heart failure, hypertension, certain types of kidney disease, advanced cirrhosis of the liver and during pregnancy. The typically recommended method of limiting sodium intake is by reducing or eliminating sodium chloride used for flavoring purposes. The result is that the food has an undesirable mild taste.

Various preparations have been proposed within the state of the art as salt substitutes. These are preparations that are free of sodium or have a reduced sodium content. These preparations frequently consisted of mixtures of potassium chloride and/or ammonium chloride alone or with materials such as lactose, dextrose and potassium bitartrate. Mixtures of carboxylic acids have also been proposed. Typical known publications are US patent no. 2,601,112, 2,742,366/ 2,806,793, 2,824,008, 2,829,056, 2,910,369,

2,966,416, 2,968,566, 3,505,082, 3,514,296, Re. 27,981,

3,782,974, 3,782,975 and 3,860,732. These known salt substitutes have not been completely successful for several reasons. Firstly, preparations containing significant amounts of potassium compounds may have their own unwanted medicinal effects. Secondly, the preparations may have undesirable taste notes in addition to the desired salty taste note. It was also known in the prior art that valinamide hydrochloride has a salty taste. This is described in J. Food Science 29 no. 5, pages 686-9 (1964). However, this compound has been found to have an undesirable slightly bitter note in addition to being slightly salty.

The present invention relates to a sodium chloride replacement preparation with the desired salty taste, which is characterized by the fact that it consists of a mixture of a glycinamide salt in an amount of from 20 to 91% by weight, and a flavor enhancer in an amount of from 9 to 80% by weight, which weight percentages are based on the total weight of the preparation.

The glycinamide salts used according to the invention are either commercially available or can be easily prepared according to well-known methods to a purity that is acceptable for use in foodstuffs. Such salts are e.g. glycinamide hydrochloride, -sulfate, -glutamate, -citrate, -malate, -adipate, -tartrate, -fumarate, -phosphate and -ascorbate.

The flavor enhancer used in mixture with the glycinamide salt can be any well-known compound that is usually used as a flavor enhancer. Mixtures of such flavor enhancers can also be used. Such materials can be glutamic acid, salts of glutamic acid such as alkali metal and ammonium glutamates, salts of 5'-nucleotides such as sodium-5<1-. >inosinate and sodium 5'-guanylate, and mixtures of glutamic acid salts or potassium chloride with food acidifying agents such as fumaric acid, glutamic acid, citric acid, malic acid, tartaric acid, adipic acid and ascorbic acid. Typically usable flavor enhancers are monosodium glutamate and a mixture of sodium 5<1->inosinate and sodium 5<1->guanylate. Sodium chloride can also be used as a flavor enhancer. Mixtures of glycinamide salt and sodium chloride can be used in which the total sodium content is reduced compared to the use of sodium chloride alone.

When using the glycinamide salt preparation to give a desired salty taste to a foodstuff, the glycinamide salt is added to the foodstuff in a sufficient quantity to effectively give the desired salty tone. It has been found that from 0.1 to 4.0% by weight, based on the weight of the foodstuff, of a mixture of a glycinamide salt and a flavor enhancer is sufficient to induce the desired salty flavor note in the foodstuff. This compares favorably with the use of 0.1 to 4.0% by weight sodium chloride to achieve the desired salty flavor tone, but without an undesirably high sodium level.

The invention is further described in the following examples.

Example 1

A mixture of 86% by weight of glycinamide hydrochloride and 14% by weight of a mixture of equal parts by weight of sodium 5'-inosinate and sodium 5'-guanylate was added to raw hamburger meat at a concentration of 0.3% by weight. After forming and frying, the taste of the fried hamburgers was similar to hamburgers prepared with a substantially equal amount of sodium chloride.

Example 2

A mixture of 50% by weight glycinamide hydrochloride and 50% by weight monosodium glutamate was added to raw hamburger meat at a concentration of 1.4% by weight. After forming and frying, the taste of the fried hamburgers was similar to hamburgers prepared with a substantially equal amount of sodium chloride.

Example 3

A salt substitute mixture of 51% by weight glycinamide hydrochloride and 49% by weight monosodium glutamate (89 parts by weight of such a mixture) was mixed with 5 parts by weight of black pepper, 3 parts by weight of onion powder, 2 parts by weight of garlic powder and 1 part by weight of celery powder to form a flavor preparation which was used for to flavor foodstuffs and also to give a desired salty taste note.

Example 4

A salt substitute mixture of 67% by weight glycinamide hydrochloride and 33% by weight monosodium glutamate (75 parts by weight of such mixture) was mixed with 25 parts by weight of meat-flavored hydrolyzed vegetable protein to form a flavor preparation which was used to flavor foodstuffs and also to give a desired salty taste note.

Example 5

A mixture of 91% by weight of glycinamide hydrochloride and 9% by weight of a mixture of equal parts by weight of sodium 5'-inosinate and sodium 5<1->guanylate was added to the vegetable protein meat analogue at a concentration of 1.1% by weight . The taste of this analogue was similar to that obtained with 1% by weight sodium chloride.

The effectiveness of the glycinamide hydrochloride compared to related preparations is shown in the following example.

Example 6

Individual mixtures were prepared consisting of

75% by weight of the hydrochloride salt of one of the amino acid amides listed in Table I and 25% by weight of monosodium glutamate. These compositions were each mixed into separate portions of ground meat at a concentration of 0.7% by weight based on the weight of the ground meat. Pâté was prepared from the separate parts of the resulting flavored ground meat and was fried, and the taste was judged. Similar pastes were prepared using an equal amount of sodium chloride. The results are shown in the following table.

It appears from the above data that a mixture of glycinamide hydrochloride and a flavor enhancer has an excellent salty taste compared to mixtures of flavor enhancer and hydrochlorides of other amino acid amides.

Example 7

Separate mixtures of 75% by weight glycinamide hydrochloride and 25% by weight monopotassium glutamate, monocalcium glutamate and monomagnesium glutamate were added to raw hamburger meat at a concentration of 1.0% by weight based on the weight of the meat. After forming and frying, all of the resulting fried hamburgers had acceptable flavor with the desired saltiness.

Example 8

Separate parts of vegetable protein meat analogue were prepared containing respectively 1.0 wt% sodium chloride, a mixture of 0.5 wt% sodium chloride and 0.5 wt% glycinamide hydrochloride, and a mixture of 0.75 wt% glycinamide hydrochloride and 0.25 wt% monosodium glutamate. An assessment panel consisting of 24 members found acceptable taste including the desired salty flavor tone on the other products and only insignificant differences in taste between such products.

Example 9

A mixture of 20% by weight glycinamide hydrochloride and 80% by weight

monosodium glutamate was added to raw hamburger meat at a concentration of 1.0% by weight based on the weight of the meat. After forming and frying, the fried hamburger had an acceptable taste with the desired salty taste note.

Example 10

Separate mixtures were prepared, each consisting of 75 parts by weight of glycinamide hydrochloride, 20 parts by weight of monopotassium glutamate and 5 parts by weight of a single food acid. The food acidifiers used in the separate mixtures were fumaric acid, glutamic acid, citric acid, oleic acid, tartaric acid and adipic acid. Each separate mixture was then added to separate portions of ground meat pies in an amount of 0.7% by weight based on the weight of the meat. The resulting pies were then baked and judged for taste by a trained taste panel.

All pies containing sodium chloride replacement mixes had acceptable salty flavors compared to pies containing 0.7% sodium chloride by weight.

Example 11

Separate mixtures were prepared each consisting of 75 parts by weight of glycinamide hydrochloride, 20 parts by weight of potassium chloride and 5 parts by weight of a single food acid. The food acidifiers used in the separate mixtures were fumaric acid, glutamic acid, citric acid, malic acid, tartaric acid and adipic acid. Each separate mixture was then added to separate portions of ground meat pie in an amount of 0.7% by weight based on the weight of the meat.

The resulting pies were then baked and judged for taste by a trained taste panel. All pies containing sodium chloride replacement mixes had acceptable salty flavors compared to pies containing 0.7 wt% sodium chloride.

In all of the examples given above, glycinamide hydrochloride has been used as the glycinamide salt. The following examples show the use of other glycinamide salts as sodium chloride substitutes to impart a salty taste to foodstuffs.

Example 12

Mixtures or of 75 parts by weight of one of the glycinamide salts listed in Table II and 25 parts by weight of monosodium glutamate were individually added to separate portions of hamburger patties in an amount of 1% by weight based on the weight of the hamburger. The pies were then baked, and the taste was judged. The results are shown in the following table.

It should be noted that while several of the flavor enhancers used in combination with the glycinamide salt in the above examples contained sodium, the total amount of sodium in the finished flavored food is significantly reduced compared to the amount of sodium present when sodium chloride alone is used to give the same taste result.

Claims (4)

1. Sodium chloride replacement preparation with the desired salty taste, characterized in that it consists of a mixture of a glycinamide salt in an amount of from 20 to 91% by weight, and a flavor enhancer in an amount of from 9 to 80% by weight, which weight percentages are based on the preparation's total weight. 2. Preparation according to claim 1, characterized in that the glycinamide salt is glycinamide hydrochloride. 3. Preparation according to claim 1, characterized in that the taste enhancer is monosodium glutamate. 4. Preparation according to claim 1, characterized in that the taste enhancer is a mixture of sodium 5<1->inosinate and sodium 5<1->guanylate.