WO2009116050A1

WO2009116050A1 - Salt substitute

Info

Publication number: WO2009116050A1
Application number: PCT/IL2009/000318
Authority: WO
Inventors: Shmuel A. Ben-Sasson
Original assignee: Greensalt Ltd.
Priority date: 2008-03-19
Filing date: 2009-03-19
Publication date: 2009-09-24

Abstract

The subject invention provides a composition comprising potassium chloride and denatured yeasts, uses thereof and methods of preparation thereof.

Description

SALT SUBSTITUTE

FIELD OF THE INVENTION The present invention relates to the field of salt-substitutes.

BACKGROUND OF THE INVENTION

Sodium chloride salt is a well known taste and flavor enhancing agent. The preservative and organoleptic qualities of salt are well established and salt is attractive to the consumer even when used in quantities deemed unhealthy. The total individual daily intake of salt in North America is estimated to be in the range of 10 to 12 grams.

Table salt (containing sodium and chloride ions) is normally not retained in the body. However, about one third of the population is sensitive to high doses thereof and when consumed in excess, can lead to hypertension and other maladies. Therefore, the medical community is concerned over the extent of salt intake abuse and, accordingly advocates reducing salt intake. Doctors recommend reduction of dietary salt in subjects with cardiac and renal conditions, particularly those associated with edema, hypertension, arteriosclerosis, pregnancy complications or epilepsy. Further, dietary salt causes accumulation of fluids and a corresponding increase in the weight of the body tissues. It is the sodium in table salt that causes these deleterious effects. Therefore, it is beneficial to limit the intake of sodium.

Salt is however an important part of the taste sense and taste pattern of most people. Food without salt is often substantially tasteless, flat, and unpalatable. Thus, adhering to a low salt (or salt-less) diet negatively impacts the pleasure of eating. Further, unpalatable food is not as easily ingested as food which is enjoyed.

Potassium chloride, ammonium chloride and similar compounds have been suggested as salt substitutes. The use of these chlorides, and combinations thereof, do not however provide as desirable an effect as that produced by table salt. Potassium chloride has a strong "after-taste" which is often characterized as "bitter". This is unfortunate because many diets are lacking in potassium. Accordingly, a palatable formulation of potassium, particularly one which may substitute for sodium intake, is desirable. Ammonium chloride also has a bitter after-taste, disturbs the acid-base balance in the blood, produces acidosis, and stimulates bronchial mucosa causing excess mucous secretion and coughing. Ammonium chloride must be eliminated by the body as urea, thus taxing the functions of the liver and the kidneys. Further, at cooking and baking temperatures, ammonium chloride decomposes thereby changing the pH value, taste and other properties of food containing it.

US Patent No. 4,297,375 relates to salt-substitute compositions comprising potassium chloride and autolyzed yeast to reduce bitter flavor imparted by potassium salts. US Patent No. 4,297,375 stresses that the effectiveness of the autolyzed yeasts to reduce the bitterness resulting from potassium chloride is influenced by the complexity of the food system. US 4,297,375 describes that the amount of autolyzed yeast needed to mask the bitter taste of KCl varies depending on the type of food.

It was later confirmed (by the inventors of US Patent No. 4,297,375) in US 5,064,663, that the amount of autolyzed yeast necessary to effectively reduce the bitter flavor of the potassium chloride varies greatly from one food system to another. The inventors showed that the amount of autolyzed yeast relative to the amount of potassium chloride can exceed 300% by weight. Therefore, the use of this salt substitute is limited because a yeasty flavor is detected by some people before the desired salt intensity is achieved. This problem was solved in US Patent No. 5,064,663 by adding ammonium chloride to the sodium chloride substitute compositions containing autolyzed yeast and optionally potassium chloride.

A recent trend in the food industry has been geared towards replacing monosodium glutamate (MSG) salt with yeast extract (autolyzed yeast) that contains free glutamate. For example, U.S.-based ingredients manufacturer Savoury Systems International (SSI) announced that its new "natural" yeast extract products can be used as a replacement for salt in many manufactured baked goods. These extracts, primarily marketed toward consumers who want to reduce their sodium intake, can allow manufacturers to reduce the amount of sodium in their products while retaining fluffy dough texture and salty taste. These salt replacement compositions comprise blending potassium chloride with sugar, yeast extract and artificial flavors that mask the bitter taste of the potassium chloride and thus create a "salty perception" for consumers who want to reduce their salt intake.

However, replacing MSG or natural sodium with yeast extract products still creates an unhealthy product for the consumer. In particular, yeast extract, as opposed to whole yeast, contains degradation products of short peptides and individual amino acids, such as MSG, that compromise the consumer's health.

Accordingly, there is a growing need for salt-replacement compositions capable of, on the one hand providing a salty palatable taste, and on the other hand provide health benefits such as lowering sodium intake and increasing potassium intake of a subject, without subsiding to the addition of other harmful additives such as monosodium/monopotassium glutamate and without having an unpleasant bitter taste.

SUMMARY OF THE INVENTION

The present invention thus provides a composition comprising potassium chloride and denatured (whole) yeasts. The invention further provides a product comprising a composition of the invention.

The invention further provides a use of a composition of the invention for the manufacture of a product.

The invention further provides a use of a composition of the invention for seasoning a product. The invention further encompasses a method of seasoning a product comprising adding a composition of the invention to the product. The invention further provides a composition of the invention for use in seasoning a product.

The invention further provides a composition for use in a product.

The invention further provides a composition according to the invention for use in lowering sodium intake of a subject. The invention further provides a composition according to the invention for use in increasing potassium intake of a subject.

The invention further provides a process for the preparation of a composition of the invention comprising:

(a) dissolving potassium chloride in an aqueous solution;

(b) heating the dissolved potassium chloride to a temperature of between about 65 to about 90°C;

(c) adding yeasts to the heated dissolved potassium chloride solution thereby obtaining a suspension;

(d) proceed heating the suspension to maintain a temperature of about 65⁰C to about 9O⁰C;

(e) concentrating said suspension to obtain the composition.

BRIEF DESCRIPTION OF THE DRAWINGS

In order to understand the invention and to see how it may be carried out in practice, embodiments will now be described, by way of non-limiting example only, with reference to the accompanying drawings, in which:

Fig. l(a)-l(c) are images of a pure crystal of potassium chloride (Chemically Pure, Frutarom LTD. Haifa, Israel), as visualized by light microscopy (in ~X400 time and -XlOOO time magnification). The KCl crystals were placed on a cover-slip and pictures were taken using X40 or XlOO objectives with additional magnification by a XlO ocular (Nikon Labophot-2 light-microscope connected to Nikon Coolpix950 digital camera).

Fig. 2(a)-2(b) are images of pure dry whole yeast cells, as visualized by light microscopy (in -X400 time and ~X1000 time magnification). The yeasts (Vacuum- packed Saccharomyces cerevisiae, (Bruggeman, Belgium)) were placed on a cover-slip and pictures were taken using X40 or XlOO objectives with additional magnification by a XlO ocular (Nikon Labophot-2 light-microscope connected to Nikon Coolpix950 digital camera). Figs. 3(a) — 3(d) are images of a dry KCl:denatured yeast complex formed using the process described in Example 1, as visualized by light microscopy (in magnification of -X200 (Fig. 3a), -X400 (Fig. 3b) and -XlOOO (Fig. 3c)). The dried powder of the KChdenatured yeast complex was placed on a cover-slip and pictures were taken using X40 or XlOO objectives with additional magnification by a XlO ocular (Nikon Labophot-2 light-microscope connected to Nikon Coolpix950 digital camera).

Figs. 4(a) - 4(e) are images of a KCl:denatured yeast complex formed using the process described in Example 1 and further mixed with canola oil, as visualized by light microscopy (in magnification of -X400). The mixing with the oil was performed using the process described in Example 8.

DETAILED DESCRIPTION OF EMBODIMENTS

The invention provides a composition comprising potassium chloride and denatured (whole) yeasts.

Potassium chloride as used herein should be understood to encompass any salt formation of a potassium ion (K⁺) and a chloride ion (Cl^"), which may originate from any available source, either natural or synthetic. Non-limiting examples of a natural source of KCl is e.g. salt formed from dehydration of liquids wherein potassium chloride was dissolved; salt mined from solid natural residues of potassium chloride; and so forth.

Other biocompatible potassium salts, such as for example potassium iodide, potassium acetate, potassium sulfate, etc. may be used in the present invention instead of, or in addition to, potassium chloride.

The term "yeasts" as used herein should be understood to encompass single-celled eukaryotic microorganisms classified in the kingdom Fungi, which typically reproduce asexually by budding. Currently about 1,500 species are documented in the art. In one embodiment the yeasts are selected from the following non-limiting species: Saccharomyces species, Kluyveromyces species, and Candida species or any combination thereof. Non-limiting examples of yeasts of the genus Saccharomyces are Saccharomyces bayanus, Saccharomyces boulardii, Saccharomyces bulderi, Saccharomyces cariocanus, Saccharomyces cariocus, Saccharomyces cerevisiae, Saccharomyces chevaϊieri, Saccharomyces dairenensis, Saccharomyces ettipsoideus, Saccharomyces martiniae, Saccharomyces monacensis, Saccharomyces norbensis, Saccharomyces paradoxus, Saccharomyces pastorianus, Saccharomyces spencer orum, Saccharomyces turicensis, Saccharomyces unisporus, Saccharomyces uvarum, and Saccharomyces zonatus or any combinations thereof.

Non-limiting examples of yeasts of the genus Candida are Candida bovina, Candida brumptii, Candida catenulata, Candida claussenii, Candida curiosa, Candida curvata, Candida diddens, Candida diversa, Candida gϊaebosa, Candida guilliermondii, Candida humicola, Candida intermedia, Candida kefyr, Candida krusei, Candida lambica, Candida lusitaniae, Candida macedoniensis, Candida melinii, Candida membranaefaciens, Candida mesenterica, Candida moggi, Candida norvegensis, Candida parakrusei, Candida parapsilosis, Candida pelliculosa, Candida pseudotropicalis, Candida punicea, Candida reukauβi, Candida rugosa, Candida sake, Candida salmonicola, Candida slooffii, Candida solani, Candida stellatoidea, Candida tenuis, Candida tropicalis, Candida utilis, Candida valida, Candida vini and Candida zeylanoides or any combinations thereof.

Non-limiting examples of yeasts of the genus Kluyveromyces are Kluyveromyces aestuarii, Kluyveromyces africanus, Kluyveromyces bacillisporus, Kluyveromyces blattae, Kluyveromyces dobzhanskii, Kluyveromyces hubeiensis, Kluyveromyces lactis, Kluyveromyces lodderae, Kluyveromyces marxianus, Kluyveromyces nonfermentans, Kluyveromyces piceae, Kluyveromyces sinensis, Kluyveromyces thermotolerans, Kluyveromyces waltii, Kluyveromyces wickerhamii and Kluyveromyces yarrowii or any combinations thereof.

In one embodiment, yeasts are selected from the group consisting of Saccharomyces cerevisiae, Kluvveromyces lactis, Kluyveromyces fragiles, Kluyveromyces marxianus, and Candida utilis (Torula utilis) or any combinations thereof. The temα "denatured yeasts" or any lingual variation of the term "denature" should be understood to encompass whole yeasts, the internal structure of which is deformed, but the cell of which has remained a unified entity, despite loosing its viability. Such a denaturation can be brought about by exposure to either external stress (such as, but not limited to, temperature changes, high temperature in particular, and/or pressure changes) or exposure to a compound (such as, but not limited to, a strong acid, strong base, high concentration of salt, solvent and so forth) or a combination thereof. Such exposure of the whole yeast results in the disruption of yeast cell activity and yeast cell death. It should be understood that denatured yeasts are distinct from autolyzed yeast (also named yeast extracts), which is the common name for various forms of processed yeast products which contain peptide fragments, amino acids, nucleotides etc. and containing e.g. free glutamic acid. Yeast extracts are typically produced by autolysis of yeast cells under mild conditions wherein digestive enzymes degrade the yeast cells and the biopolymers therein into simple low molecular- weight compounds. Yeast extracts, as opposed to denatured yeasts, are in fact no longer whole yeast cells.

In one embodiment of the invention, yeast whole-cell denaturation is obtained by exposing the yeasts to a high temperature (about 65⁰C to about 9O⁰C).

Without wishing to be bound by theory, the denatured yeasts of compositions of the invention have the ability to sequester cations, such as for example potassium cations, thereby enabling the objectives of the present invention.

In one embodiment, potassium chloride and the denatured yeasts form a complex.

The term "complex" as used herein is meant to encompass a "coordination compound" wherein an atom, ion, molecule, salt or particle is connected to surrounding atoms, ions, molecules, salts or particles through reversible association of molecules, atoms, ions, salts or particles via relatively weak chemical bonds (such as for example hydrogen bonds, Van-der-Waals bonds, electrostatic bonds, dipole interactions etc). As visible from comparing images of pure KCl crystals (Fig. 1) and pure whole yeast cells (Fig. 2) with the images of a complex of KCl and denatured yeast prepared by a process of the invention (Figs. 3a-3c), the denatured yeasts are incorporated into the KCl crystals thereby forming a complex having physical and biological properties different from each one of the complex components (elements) separately.

In another embodiment, the potassium chloride and denatured yeasts are present in a composition of the invention in a weight ratio of between about 4:1 to about 1:4. In another, embodiment the potassium chloride and denatured yeasts are present in a composition of the invention in a weight ratio of about 1:1.

In one embodiment, a composition of the invention further comprises sodium chloride.

Sodium chloride as used herein should be understood to encompass any salt formation of a sodium ion (Na⁺) and a chloride ion (Cl^"), which may originate from any available source, either natural or synthetic. Non-limiting examples of a natural source of NaCl is e.g. salt formed from dehydration of liquids wherein sodium chloride was dissolved; salt mined from solid natural residues of sodium chloride; and so forth.

Other biocompatible sodium salts, such as for example sodium iodide, sodium acetate, sodium sulfate, etc. may be used in the invention instead of, or in addition to, sodium chloride salt.

In one embodiment, the weight percentage of the sodium chloride in a composition of the invention is from about 5% to about 50%. In a further embodiment, the weight percentage of the sodium chloride in a composition of the invention is from about 5% to about 25%. In another embodiment, the weight percentage of the sodium chloride in a composition of the invention is from about 5% to about 10%.

In one embodiment, a composition of the invention further comprises magnesium chloride.

Magnesium chloride as used herein should be understood to encompass any salt formation of a magnesium ion (Mg⁺) and a chloride ion (Cl^"), which may originate from any available source, either natural or synthetic. Non-limiting examples of a natural source of MgCl₂ is e.g. salt formed from dehydration of liquids wherein magnesium chloride was dissolved; salt mined from solid natural residues of magnesium chloride; and so forth.

Other biocompatible magnesium salts, such as for example magnesium iodide, magnesium acetate, magnesium sulfate, etc., may be used in the invention instead of, or in addition to, magnesium chloride salt.

In one embodiment, the weight percentage of the magnesium chloride in a composition of the invention is about 2%.

In an additional embodiment, a composition of the invention further comprises at least one fat component.

The term "fat" as used herein is meant to encompass edible compounds that are generally soluble in organic solvents and largely insoluble in water. Such fat components are selected from the group consisting of lipids, triesters of glycerol, fatty acids, cholesterol and cholesterol esters and any combinations thereof. Fat components may be either in solid, semi-solid, or liquid form at room temperature and may be derived from any type of source including but not limited to animal, vegetable (plant), synthetically produced or semi-synthetically produced sources.

In an additional embodiment, a composition of the invention further comprises at least one oil component.

The term "oil" as used herein is meant to encompass a substance that is in a viscous liquid state at ambient temperatures and is both hydrophobic and lipophilic. Oil components are derived from any type of source including but not limited to animal, vegetable (plant), synthetically produced and semi-synthetically produced sources.

In one embodiment said at least one oil is a vegetable oil. Non-limiting examples of vegetable oil are canola (rapeseed) oil, corn oil, olive oil, sunflower oil, safflower oil, almond oil, peanut oil, rice bran oil, palm oil, soybean oil, cottonseed oil, coconut oil, hazelnut oil, linseed oil, sesame oil.

In a further embodiment the weight percentage of the oil in a composition of the invention is froπuabout 1% to about 20%.

In one embodiment, a composition of the invention is incorporated into an emulsion.

As used herein the term "emulsion" is meant to encompass a system of at least two immiscible phases. In one embodiment the emulsion is an oil-in-water system. In another embodiment an oily phase of an emulsion materializes as oil droplets immersed in an aqueous medium. In yet a further embodiment an emulsion of the invention further comprises at least one surface active agent (such as emulsifiers and surfactants). Non- limiting examples of an emulsion of the invention are edible diary or non-dairy creamers, high-fat content (>20%) dairy creams, margarine or butter and so forth.

As used herein the term "surface active agent" (used interchangibly with the term "surfactant") is meant to encompass a substance that reduces the surface tension of a liquid. In a system comprising two immiscible liquids, a surface active agent lowers the interfacial tension between the two liquids thereby enabling easier spreading of one immiscible liquid into the other. Surfatants may be either ionic (anionic, cationic, zwitterionic) or non-ionic. Non-limiting examples of surfactants are salts of fatty acids, sodium dodecyl sulfate, a variety of compounds composed of fatty-acid chains and polyethyleneglycols of various length (PEGs) such as Tween 20, Tween 80 etc.

As used herein the term ⁿ emulsified is meant to encompass a substance which stabilizes an emulsion. In one embodiment an emulsifier is a surfactant as defined herein above. Non limiting examples of emulsifiers suitable for use in this invention are lecithin, a variety of compounds composed of fatty-acid chains and polyethyleneglycols of various length (PEGs) such as Tween 20, Tween 80 etc.

In one embodiment, when the composition of the invention comprises at least one oil component and/or at least one fat component and/or an emulsion, the complex formed by the potassium chloride and the denatured yeast becomes associated with the oil or fat and remains within the oil or fat phase.

The subject invention provides a product comprising a composition of the invention. The invention further provides a composition according to the invention for use in a product. The invention also provides a use of a composition of the invention for the manufacture of a product.

In one embodiment, the product of the invention is an edible product.

In another embodiment, the product of the invention is a food product.

In a further embodiment, a food product of the invention is a seasoning product.

In yet another embodiment, the food product is a salt-substitute.

As denoted herein the term "product" encompasses any type of product known in the art such as, but not limited to, a nutraceutical, a nutritional product, a food product, a food additive, a functional food, a veterinary product, a cosmetic product, a cleaning product, an agricultural product, an excipient (capable of being added to a pharmaceutical composition), and so forth.

A nutritional product as used herein can be any nutritional product that provides pleasure or nourishment necessary for any life cycle process of a human animal or plant subject and may prevente or alleviate possible health problems. A nutritional product of the invention includes, but is not limited to, infant formula, dietary supplement, dairy product, meat and fish products, ice-cream, biscuit, vegetarian (e.g. soy) product, bakery, pastry, bread, sauce, soup, prepared food, frozen food, condiment, confectionary, oils, fat, margarine, spread, filling, cereal, instant product, infant food, toddler food, bar, snack, candy, chocolate product and so forth.

A functional food as used herein can be any functional food capable of promoting the health and/or preventing diseases beyond the basic nutritional function of supplying nutrients. Such functional food includes, but is not limited to, dairy product, meat and fish products, ice-cream, biscuit, vegeterian (e.g. soy) product, bakery, pastry, bread, sauce, soup, prepared food, frozen food, condiment, confectionary, oils, fat, margarine, spread, filling, cereal, instant product, drinks, shake, infant food, bar, snack, candy, chocolate product and so forth.

A nutraceutical product as used herein can be any nutraceutical, which can be any substance that may be considered a food or part of a food and provides medical or health benefits, including the prevention and treatment of disease. Such nutraceutical compositions include, but are not limited to, a food additive, a food supplement, a dietary supplement, conventional and genetically-engineered food (e.g. vegetables, herbal products, fruits, etc.), processed foods (e.g. meat and fish products, cereals, soups and beverages), stimulant functional food and pharma-food.

Suitable routes of administration of a product of the invention are oral, buccal, sublingual, via feeding tube, topical or transdermal administration.

The term "cosmetic product" as used herein should be understood to encompass any product intended to be applied to the human body for cleansing, beautifying, promoting attractiveness, or altering the appearance without affecting the body's structure or functions. Cosmetic products include, but are not limited to skin-care creams, lotions, powders, perfumes, lipsticks, nail polish, eye and facial makeup, permanent waves, hair colors, hair sprays and gels, deodorants, liquid and solid soap, bath oils, bath salts, and so forth.

The term "cleaning product" as used herein should be understood to encompass any product intended for the removal of soil (dirt) (of an organic or inorganic source) from an inanimate object or any part of an animal (including humans). Such cleaning products may include, but are not limited to detergents (laundry, dishwashing, liquid), soaps (solid and/or liquid), surface active agents, anionic and non-anionic detergents and so forth. The term "agricultural product" as used herein should be understood to encompass any product intended for the cultivation of agricultural purposes such as for example growth promoters, insect repellants, agricultural nourishing agents, and so forth.

The term "excipient" as used herein should be understood to encompass any pharmaceutically inactive substance used as a carrier for the active ingredients of a medicamant or a pharmaceutical composition. Types of excipients may include, but are not limited to carriers, anti-adherents, binders, coatings, disintegrants, fillers and diluents, flavouring agents, colorants, glidants, lubricants, preservatives, anti-oxidants, sorbents, wetting agents and so forth.

The term "food product" as used herein should be understood to encompass any type of food product that can be eaten or drunk by an animal or human for nutrition and/or pleasure. The source of a food product of the invention can originate from, for example, plants, animals, fungi, fermented products (for example alcohols), minerals and so forth, and any combination thereof.

Non-limiting examples of food products from a plant source comprise vegetables such as, but not limited to, root vegetables (such as potatoes and carrots), leaf vegetables (such as spinach and lettuce), stem vegetables (such as bamboo shoots and asparagus), and inflorescence vegetables (such as globe artichokes and broccoli); fruits such as, but not limited to, citrus fruits, tropical fruits, berries, pome fruits, stone fruits and brambles, a grain or a seed such as, but not limited to, cereals (such as maize, wheat, and rice), legumes (such as beans, peas, and lentils), and nuts.

Food products of the invention originating from a plant source can be used in raw form or in any other processed forms (such as for example cooked, boiled, freezed, fried, dried, squeezed form and so forth) or mixed with other types of food products.

Non-limiting examples of food products from an animal source comprise meat (originating for the muscle systems or from internal organs of an animal), milk (produced by a mammal such as a cow, a goat, a camel and so forth), dairy product produced thereform (such as cheese, butter, cream, yogurt etc.), eggs, honey and so forth.

Food products of the invention originating from an animal source can be used in raw form or in any other processed forms (such as for example cooked, boiled, freezed, fried, dried, squeezed form and so forth) or mixed with other types of food products.

Other types of food products include processed foods which are industrially or individually prepared in known techniques such as mixing of different types of food products, heating, cooling, pressure cooking, fermentation, salting, curing, drying, pickling, smoking, milling, and any combinations thereof.

In one embodiment, a food product according to the invention is a seasoning product. As used herein the term "seasoning product" should be understood to encompass any product used for seasoning, such as but not limited to, a salt substitute, a condiment, a spice, or a herb, which imparts a savory taste, smell or flavor to an edible product. In one embodiment, a seasoning product of the invention is first added to a product (e.g. a food product) and then administered to a subject. In another embodiment said seasoning product is administered to a subject concomitant to intake of a product (e.g. a nutritional product).

In one embodiment, a food product according to the invention is a salt-substitute.

The term "salt-substitute" as used herein should be understood to encompass a product comprising a composition of the invention capable of imparting a salty taste to a product.

A salt substitute of the invention may replace or substitute any amount of sodium chloride salts ingested by a subject.

In one embodiment, the amount of sodium chloride is replaced by an equivalent amount of a salt substitute of the invention. In another embodiment, the amount of sodium chloride is replaced by a higher amount of a salt substitute of the invention.

In another embodiment, the amount of sodium chloride is replaced by a lower amount of a salt substitute of the invention.

A food product according to the invention may be a ready-to-use product or a ready-to- cook product (such as for example a dry food product capable of being consumed after boiling or addition of a warm or cold liquid or a raw food product capable of being consumed after cooking, boiling, warming etc.).

A product of the invention may be used as a bulk for the preparation of other products (for example in the food industry) or may be used by an individual subject.

A product comprising a composition of the invention as defined herein can be consumed by, or administered to either humans or animals.

Compositions of the invention or products containing them suitable for oral administration may also be presented as discrete dosage units (dosage delivery form) such as pills, tablets, dragees or capsules, or as a powder or granules, or as a solution or suspension, or as a bolus or paste, designed specifically for KCl supplementation. Because some patients are losing KCl, they need potassium as an essential mineral.

In one embodiment, a composition according to the invention is prepared by thoroughly mixing the components until a homogeneous composition is attained. Accordingly, the composition may look, pour, repose, be stored and taste like table salt.

The invention further provides a composition or a product containing such composition for use in lowering sodium intake of a subject. In the context of the present invention the term "lowering of sodium intake of a subject" should be understood to encompass the reduction, decrease or diminishing of the intake of sodium ions by a subject. This reduction, decrease or diminishing of the intake of sodium ions can be achieved by substitution or replacement of the amounts of sodium taken by a subject (for example in the daily diet of said subject) by a composition of the invention either partially (wherein some of the amount of sodium is replaced by a composition of the invention) or completely (wherein essentially all the amount of sodium is replaced by a composition of the invention).

The invention further provides a composition or a product containing such composition for use in increasing potassium intake of a subject.

In the context of the present invention the term "increasing potassium intake of a subject" is meant to include the augmentation of the intake of potassium ions by administration of an effective amount of potassium in the form of a composition of the invention to a subject in need thereof.

The invention further provides a composition of the invention for use in seasoning a product. The invention also provides a use of a composition of the invention for seasoning a product. The invention additionally provides a method of seasoning a product comprising adding a composition of the invention to said product.

As used herein the term "seasoning a product" should be understood to encompass seasoning of an edible product, such as, but not limited to, the seasoning of a product selected from the group consisting of a food product, a nutritional, a functional food, a nutraceutical, a food additive, and a veterinary product.

In one embodiment, seasoning of a product by use of a composition of the invention is performed prior to the consumption of said product (e.g. prior to cooking). In another embodiment said seasoning is performed concomitant to consumption of said product. The invention further provides a composition for enhancing the pleasant salty flavor of a product. The invention also provides methods for enhancing the pleasant salty flavor of food products by using a composition of the invention.

A composition of the invention can be added to a wide variety of Xfood) products in flavor-enhancing amounts. A flavor-enhancing amount depends on the particular taste of the user, the particular food and the particular effect desired. Generally, the amount of salt in food products varies from about 0.5% to about 4% by weight. In some commercially prepared foods, salt is added in amounts of from about 0.5% to about 1% by weight of the food.

A composition of the invention can be added to any product where a salty taste is desired or expected, such as for example cheese, mashed or fried potatoes, vegetables, meat, poultry, fish, snack foods and the like.

The compositions of the present invention can be utilized to enhance the salty flavor of many of the prior art "low salt" compositions, while avoiding additional unpleasant tastes, particularly when such compositions comprise potassium chloride or sodium chloride.

In another one of its aspects the invention provides a process for the preparation of a composition comprising:

(a) dissolving potassium chloride in an aqueous solution;

(d) proceed heating the suspension to maintain a temperature of about 65⁰C to about 9O⁰C; and (e) concentrating said suspension to obtain the composition.

The term "dissolving" as used herein or any of its lingual variations is directed to a process step in which potassium chloride (alone or together with other salts as will be disclosed herein below) is converted into an aqueous solution (for example by breakdown of the crystal lattice into individual ions, atoms or molecules). It should be understood that dissolving potassium chloride or any other salt defined herein in an aqueous solution of the invention may be performed in any amount, whether below or above the solubility coefficient of the dissolved salt (i.e. above or below the saturation level of an aqueous solution).

In one embodiment the concentration of said potassium chloride dissolved in an aqueous solution is at least about 10%.

It should be understood that the heating of a solution of dissolved potassium chloride, as disclosed in step (b) of a process of the invention may be carried out by any heating apparatus, equipment, device or tool known to a skilled artisan (such as for example an open flame, an electronic heating plate etc.)

The term "suspension" as disclosed herein is meant to include any heterogeneous fluid (e.g. dispersion) achieved upon addition of yeasts in step (c) of a process of the invention.

In step (d) of a process of the invention, heating of said suspension is continued at the indicated temperature range. It should be noted that the denaturing of yeasts comprised in said suspension is achieved at this process step since yeast cells are not degraded or autolysed at the temperature range indicated. Thus, a composition resulting from a process of the invention comprises whole cell denatured yeasts rather than yeast extracts.

In one embodiment heating in step (d) is proceeded for at least about 15 minutes.

At step (e) of a process of the invention, said suspension is concentrated. As used herein the term "concentrate" or any of its lingual variations should be understood to encompass a process step in which the water content of a suspension is reduced. Such a step may be performed by any means known to a skilled artisan such as for example evaporation, distillation, reflux (each may be performed under heat or pressure) and so forth.

In another embodiment, an anti-foam agent is added in step (d). In one embodiment the anticfoam agent is selected from the group consisting of silicon-based compounds such as Polydimethylsiloxane or propylene glycol-based compounds such as polypropylene glycol 2000.

In another embodiment of a process of the invention, sodium chloride is further dissolved in the aqueous solution of step (a). In yet a further embodiment of a process of the invention, magnesium chloride is further dissolved in the aqueous solution of step (a).

In one embodiment of a process of the invention, the yeasts are in a dry form. In another embodiment said dry yeasts are in the form of dehydrated granules optionally prepared by spray-drying processes.

In another embodiment said yeasts are in the form of a slurry, cream or paste. In yet another embodiment, the yeasts are in the form of a paste, with a water content of about 30% to about 60% which is prepared by concentrating the yeasts under reduced pressure or by using an osmotic membrane.

In one embodiment of a process of the invention, the composition obtained in step (e) is dried to a solid composition. Upon drying, at least about 95% of the water content of said composition obtained in step (e) is removed. Such a drying process may be achieved by any means know to a person skilled in the art such as for example evaporation, distillation or reflux to dryness or application of external heat until removal of at least about 95% of the water content of the composition.

In another embodiment, said solid composition is ground to a powder. In yet another embodiment of a process of the invention, the solid composition is mixed with at least one fat component. In a further embodiment of the invention said solid composition is mixed with at least one oil component. In a further embodiment of a process of the invention, the solid composition mixed with said at least one fat component and/or at least one oil component is dried to obtain a solid composition comprising said at least one fat and/or oil component. In another embodiment, said solid composition comprising said at least one fat and/or" oil component is ground to a powder.

The invention is further described in the following examples, which are not in any way intended to limit the scope of the inventions as claimed.

EXAMPLES

Example 1: Preparation of a salt substitute containing denatured yeasts and KCl.

For these experiments, 150 g KCl were dissolved in 600 ml distilled water and were heated to around 75° C. Further, 150 g of dry yeasts (Saccharomyces cerevisiae, produced by Bruggeman, Belgium) were then added while the heating proceeded to around 90° C to enhance evaporation. The resulted viscous suspension was let dry in a flat vessel, at 37° C.

The dry material was then ground to a fine powder (salt-like grains) and submitted to the following test: equal pieces of the egg-white portion of boiled eggs were dipped either in (1) plain salt (NaCl), (2) a common salt substitute based on a mixture of potassium phosphate and potassium chloride or (3) the salt substitute of the invention as prepared and described herein.

A group of eight unbiased healthy volunteers tested these three samples and rated their taste. The consensus was as followed: Sample (3) had the most pleasant salty taste, sample (1) tasted like regular salt while sample (2) had a very unpleasant taste.

Example 2: Preparation of a salt substitute containing denatured yeasts, KCl and 6% NaCl. For these experiments, 15Og KCl plus 20 g NaCl were dissolved in 600 ml distilled water and were heated to around 75° C. Further, 150 g of dry yeasts (Saccharomyces cerevisiae, produced by Bruggeman, Belgium) were then added while the heating proceeded to around 90° C to enhance evaporation. The resulted viscous suspension was let dry in a flat vessel, at 37° C.

The dry material was then ground to a fine powder (salt-like grains) and submitted to the following test: equal pieces of the egg-white portion of boiled eggs were dipped either in (1) plain salt (NaCl), (2) a common salt substitute based on a mixture of potassium phosphate and potassium chloride or (3) our preparation as described above. A group of eight unbiased healthy volunteers tested these three samples and rated their taste. The consensus was as follows: Sample (3) had a pleasant salty taste, sample (1) tasted like regular salt while sample (2) had a very unpleasant taste.

Example 3: Preparation of a salt substitute containing denatured yeasts, KCl, MgCl and 9% NaCl.

For these experiments, 150 g KCl plus 30 g NaCl and 5 g MgCl₂'6H₂O were dissolved in 600 ml distilled water and were heated to around 75° C. Further, 150 g of dry yeasts (Saccharomyces cerevisiae, produced by Bruggeman, Belgium) were then added while the heating proceeded to around 90° C to enhance evaporation. The resulted viscous suspension was let dry in a flat vessel, at 37° C.

The dry material was then ground to a fine powder (salt-like grains) and submitted to the following test: equal pieces of the egg-white portion of boiled eggs were dipped either in (1) plain salt (NaCl)₅ (2) a common salt substitute based on a mixture of potassium phosphate and potassium chloride or (3) our preparation as described above.

A group of eight unbiased healthy volunteers tested these three samples and rated their taste. The consensus was as followed: Sample (3) had a pleasant salty taste, sample (1) tasted like regular salt while sample (2) had a very unpleasant taste.

Example 4: Preparation of a salt substitute containing denatured yeasts, KCl and MgCl , without NaCl. For these experiments, 15O g KCl plus 5 g MgCl₂ OHaO were dissolved in 600 ml distilled water and were heated to around 75° C. Further, 150 g of dry yeasts (Saccharomyces cerevisiae, produced by Bruggeman, Belgium) were then added while the heating proceeded to around 90° C to enhance evaporation. The resulted viscous suspension was let dry in a flat vessel, at 37 C.

The dry material was then ground to a fine powder (salt-like grains) and submitted to the following test: equal pieces of the egg-white portion of boiled eggs were dipped either in (1) plain salt (NaCl), (2) a common salt substitute based on a mixture of potassium phosphate and potassium chloride or (3) our preparation as described above. A group of eight unbiased healthy volunteers tested these three samples and rated their taste. The consensus was as followed: Sample (3) had a pleasant salty taste, sample (1) tasted like regular salt while sample (2) had a very unpleasant taste.

Example 5: Taste of salt substitute of the present invention compared to commercially available table salt

A low-sodium salt substitute composition in accordance with the present invention is subjected to consumer acceptance taste testing for "saltiness flavor" and for "overall desirability," by a panel of 12 untrained judges, with respect to commercially available salt in the well accepted test medium of potato chips. The commercially available table salt (NaCl) sprayed on the potato chips composition constitutes the "reference sample." The low sodium salt substitute composition of the instant invention is placed on a potato chips composition and constitutes the "test sample."

Unsalted fried potato chips samples are prepared by slicing potatoes and frying them in deep oil. For the sodium chloride treatment (reference samples), around 1% by weight of the iodized salt is mixed into the prepared unsalted fried potato chips. For the test treatment (test samples), around 2% by weight of the low-sodium salt substitute composition is mixed into the prepared unsalted fried potato chips. All reference and test samples of fried potato chips are coded and not otherwise identified to the panelists.

Acceptance testing of the test samples versus the reference samples is based upon the rating of samples on the "Hedonic" scale as described by D. R. Peryam and F. J. Pilgram ("Hedonic Scale Method of Measuring Food Preferences, " Food Technology, 11(9); 9-14, (1957), hereby incorporated by reference). The Hedonic scale equates the numerical values 1-9 to successive scale points at the "dislike" end of the scale to the "like" end of the scale. Thus, the samples (reference and test) are rated by each panelist or judge and "mean ratings" for the samples are developed and compared statistically.

The results indicate that with respect to "saltiness flavor" or "overall desirability" for the fried potato chips samples compared, the panelists find that there is either little significant difference between the samples or that the fried potato chips comprising the inventive composition is preferred.

Example 6: Comparison of taste masking of a prior art composition comprising KCl and autolyzed yeast to a composition of the invention comprising KCl and denatured yeast 10 grams of pure KCl powder and 10 grams of autolyzed yeasts powder were mixed vigorously by a spatula, in a flat flask, to obtain a homogeneous mixture. Doses of 100 mg of this mixture were compared for their taste with 100 mg doses of the KCl: denatured yeasts complex prepared as described in Example I₅ by a panel of 5 unbiased healthy volunteers. While the 1:1 mixture of KCl and autolyzed yeasts was unanimously claimed to have a bitter-metallic KCl after-taste sensation blended with a taste of dry yeasts (plus a strong umami-like flavour), the 1:1 KCl:denatured yeasts complex was found to have a pleasant salty taste by all 5 tasters.

Example 7: Comparison of the taste of table salt, a prior art composition comprising KCl and autolyzed yeast and a composition of the invention comprising KCl and denatured yeast in different food systems

The taste and amount of salt or salt-substitute added is compared using three different compositions: → Composition A: Table salt comprising NaCl.

→ Composition B: KCl + autolyzed yeasts (prepared by the mixture of 10 grams of pure KCl powder and 10 grams of autolyzed yeasts). -→ Composition C: KChdenatured yeasts complex prepared as described in

Example 1.

Compositions A, B and C are examined with respect to (i) taste obtained (salty, salty with a slight bitter sensation, salty with a high bitter sensation or no taste) and (ii) amount needed in order to obtain desired taste.

The taste comparison is examined in cold food systems, hot food systems, food systems that require addition of salt prior to cooking, and food systems that require addition of salt after cooking.

In all food systems tested, the complex of the invention imparts the salty taste in every amount added whereas when using the prior art salt substitute the bitter taste prevails even in small amounts.

Example 8: Preparation of salt substitute containing denatured yeasts and KCl. mixed with an oil/fat.

100 grams of the composition prepared according to Example 1 and demonstrated in Figures 3(a)-3(d) were mixed vigorously for 3 minutes with a (Magimix) mechanical mixer with 5 ml of canola oil until a homogenous mixture was obtained.

As can be appreciated from Figs. 4(a) — 4(e) a complex of KCl and whole denatured yeasts of the invention mixed with canola oil resulted in a composition enclosed in a form of a coat of canola oil with a thickness of between 2 to 200 microns.

It should be appreciated that an oil or fat containing composition of the invention is suitable for use in any product defined herein above, such as in the seasoning of snacks (e.g. potato-chips), processed meat (e.g. pastrami, baloney, sausages etc.), processed fish, processed cheese (e.g. "American cheese") and a variety of dairy products.

Example 9: Comparison of taste of NaCl, KCl and a composition of the invention comprising KCl and denatured yeast mixed with oil The tastes of three different compositions were tested: T/IL2009/000318

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— > Composition A: regular table salt (NaCl). — > Composition B: KCl.

— > Composition C: KCbdenatured yeasts complex mixed with canola oil prepared as described in Example 8 and thereafter dried at 9O⁰C for 2 hours.

Three batches of fresh potato chips (200 gram each) were prepared and sprinkled, following their frying, with 3 grams each of the above three compositions. The taste comparison was performed by six unbiased tasters.

The results showed that KCl-salted potato chips (salted with composition B) were found to be bitter with a metallic after-taste. Potato chips salted with the preparation according to Example 8 (composition C) were found to have a pleasant salty taste, similar to potato chips salted with regular table salt, i.e. NaCl (composition A).

Claims

CLAIMS:

1. A composition comprising potassium chloride and denatured yeasts.

2. A composition according to claim 1 wherein the potassium chloride and the denatured yeasts form a complex.

3. A composition according to claim 1 or 2, wherein the potassium chloride and denatured yeasts are present in a weight ratio of between about 4:1 to about 1 :4.

4. A composition according to claim 3, wherein the potassium chloride and denatured yeasts are present in a weight ratio of about 1 :1.

5. The composition according to any one of claims 1-4, further comprising sodium chloride.

6. The composition according to claim 5, wherein the weight percentage of the sodium chloride in the composition is from about 5% to about 50%.

7. The composition according to claim 6, wherein the weight percentage of the sodium chloride in the composition is from about 5% to about 25%.

8. The composition according to claim 7, wherein the weight percentage of the sodium chloride in the composition is from about 5% to about 10%.

9. The composition according to any one of claims 1 - 8, further comprising magnesium chloride.

10. The composition according to claim 9, wherein the weight percentage of the magnesium chloride in the composition is about 2%.

11. The composition according to any one of claims 1 - 10, further comprising at least one fat component

12. The composition according to any one of claims 1 - 10, further comprising at least one oil component.

13. The composition according to claim 12, wherein said at least one oil is a vegetable oil.

14. The composition according to claim 13, wherein the weight percentage of said vegetable oil in the composition is from about 1% to about 20%.

15. The composition of any one of claims 1-14, further incorporated into an emulsion.

16. Use of a composition of any one of claims 1-15 for the manufacture of a product.

17. Use according to claim 16, wherein said product is a food product.

18. Use according to claim 17, wherein said food product is a seasoning product.

19. Use according to claim 17 wherein said food product is a salt substitute.

20. Use according to claim 16, wherein the product is for lowering sodium intake of a subject.

21. Use according to claim 16, wherein the product is for increasing potassium intake of a subj ect.

22. Use of a composition of any one of claims 1 - 15 for seasoning a product.

23. A composition according to any one of claims 1 - 15 for use in a product.

24. A composition according to claim 23, wherein said product is a food product.

25. A composition according to claim 24, wherein said food product is a seasoning product.

26. A composition according to claim 24, wherein said food product is a salt- substitute.

27. A composition according to any one of claims 1-15 for use in seasoning a product.

28. A composition according to claim 27, wherein the product is selected from the group consisting of a food product, a nutritional, a functional food, a nutraceutical, a food additive, and a veterinary product.

29. A composition according to any one of claims 1-15, for use in lowering sodium intake of a subj ect.

30. A composition according to any one of claims 1-15, for use in increasing potassium intake of a subject.

31. A product comprising a composition of any one of claims 1-15.

32. A process for the preparation of a composition comprising:

(a) dissolving potassium chloride in an aqueous solution;

(e) concentrating said suspension to obtain the composition.

33. A process according to claim 32, wherein the concentration of said potassium chloride dissolved in an aqueous solution is at least about 10%.

34. A process according to claims 32 or 33, wherein heating in step (d) is proceeded for at least about 15 minutes.

35. A process according to any one of claims 32 - 34, wherein an anti-foam agent is added in step (d).

36. A process according to any one of claims 32 - 35, further dissolving sodium chloride in said aqueous solution of step (a).

37. A process according to any one of claims 32 - 36, further dissolving magnesium chloride in said aqueous solution of step (a).

38. A process according to any one of claims 32 - 37, wherein said yeasts are in a dry form.

5 39. A process according to any one of claims 32-38, wherein said yeasts are in the form of a slurry, cream or paste.

40. A process according to any one of claims 32 - 39, wherein the composition of step (e) is dried to obtain a solid composition.

41. A process according to claim 40 wherein the solid composition is ground to o obtain a powder.

42. A process according to claims 40 or 41, wherein the solid composition is mixed with at least one fat component and/or at least one oil component.

43. A process according to claim 42, wherein said at least one oil component is a vegetable oil. 5

44. A process according to claim 42, wherein said oil is added at a weight percent from about 1% to about 20% of the composition.

45. A process according to any one of claims 42-44, wherein the solid composition mixed with said at least one oil and/or fat component is dried to obtain a solid composition comprising said at least one fat and/or oil0 component.

46. A process according to claim 45 wherein the solid composition comprising said at least one fat and/or oil is ground to obtain a powder.

47. A method of seasoning a product comprising adding a composition of claims 1-15 to the product. 5

48. A method according to claim 47, wherein the product is selected from the group consisting of a food product, a nutritional, a functional food, a nutraceutical, a food additive, and a veterinary product.