WO2013085858A2 - Composition de sel - Google Patents
Composition de sel Download PDFInfo
- Publication number
- WO2013085858A2 WO2013085858A2 PCT/US2012/067665 US2012067665W WO2013085858A2 WO 2013085858 A2 WO2013085858 A2 WO 2013085858A2 US 2012067665 W US2012067665 W US 2012067665W WO 2013085858 A2 WO2013085858 A2 WO 2013085858A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- carboxymethyl cellulose
- alkali metal
- metal chloride
- viscosity
- food composition
- Prior art date
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
-
- 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
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
Definitions
- the present invention concerns salt compositions and a method of increasing the perception of saltiness for a given salt level or of reducing the amount of salt in food compositions.
- Hypertension (elevated blood pressure), which is an important risk factor for stroke and heart diseases, has been shown to be related to intake of salt (NaCl, sodium chloride). Accordingly, reduction of sodium chloride levels in foods is an important public health objective. Public health and regulatory authorities, such as the World Health Organization (WHO) and the Food and Drug Administration, recommend lowering the dietary intake of salt (NaCl) and salt reduction programs have been initiated. Unfortunately, there is no known good alternative material to sodium chloride that gives the same taste. Potassium chloride has been used to replace sodium chloride, because it has been reported that both sodium and chloride ions must be ingested to induce elevated blood pressure (hypertension). However, potassium chloride has a bitter taste.
- the amount of potassium chloride used to replace sodium chloride should also be minimized. Also, for low molecular weight salts the order of decreasing saltiness is chlorides, bromides, iodides, sulphates and nitrates. Therefore it is important to ensure that the perception of saltiness is maximized for a given salt level.
- Food hydrocolloids such as guar gum, cornstarch, gum tragacanth, carboxymethyl cellulose, methylcellulose, and pectin are well-known thickeners, but they do not provide a salty taste on their own. Their effect on the four primary tastes sweetness (saccharose or sodium saccharin), sourness (citric acid), saltiness (sodium chloride) or bitterness (quinine sulfate or caffeine) in plain water has been studied by several authors.
- U.S. Patent No. 5,094,862 discloses a free-flowing salt substitute granule based on a core composition comprising desweetend sugar and a coating on the core comprising sodium chloride.
- U.S. Patent Application No. 2010/0028496 discloses core particles that are wetted by fatty oils and sodium chloride that adheres to the wetted particles.
- the International Patent Applications WO 2008/043054 and WO 2010/139987 suggest other carriers for sodium chloride. Unfortunately, the disclosed methods for applying the sodium chloride on a carrier all require multiple productions steps which increase the cost of the sodium chloride to a large extent.
- WO 2009/080423 discloses a food product having a reduced salt level, comprising 5 to 40 vol.% of a gas.
- a gas for treating the food product adds to the complexity of the food production and is limited to certain food. Accordingly, there is an urgent need to find a new method of reducing the amount of alkali metal chlorides, particularly sodium chloride, in food compositions without substantially reducing the perceived saltiness of the food compositions.
- one aspect of the present invention is a salt composition consisting of a) an alkali metal chloride,
- carboxymethyl cellulose has a viscosity of less than 200 mPa»s, measured as a 2 weight percent aqueous solution at 20 °C using a Haake RS 1 viscometer with a cylinder system Z34 DIN at 10.0 s "1 and the weight ratio of [carboxymethyl cellulose / alkali metal chloride] is from [1.0 / 1.0] to [10.0 / 1.0].
- Another aspect of the present invention is a method of increasing the perceived saltiness provided by an alkali metal chloride in a fluid or solid food composition
- a method of increasing the perceived saltiness provided by an alkali metal chloride in a fluid or solid food composition which comprises the step of incorporating a carboxymethyl cellulose having a viscosity of less than 200 mPa»s, measured as a 2 weight percent aqueous solution at 20 °C using a Haake RSI viscometer with a cylinder system Z34 DIN at 10.0 s "1 , in combination with an alkali metal chloride in the fluid or solid food composition in such amount that the weight ratio [carboxymethyl cellulose / alkali metal chloride] in the food composition is from [0.5 / 1.0] to [10.0 / 1.0], with the proviso that the fluid food composition has a viscosity of at least 10 mPa»s, when measured in the absence of the carboxymethyl cellulose at 20 °C using a Haake
- Yet another aspect of the present invention is a method of reducing the amount of an alkali metal chloride in a fluid or solid food composition which comprises the steps of: incorporating a fraction of an amount of alkali metal chloride that is recommended in a given recipe for the food composition resulting in a loss of saltiness, and incorporating carboxymethyl cellulose having a viscosity of less than 200 mPa»s, measured as a 2 weight percent aqueous solution at 20 °C using a Haake RS 1 viscometer with a cylinder system Z34 DIN at 10.0 s "1 in the fluid or solid food composition in such amount that the weight ratio [carboxymethyl cellulose / alkali metal chloride] in the food composition is from [0.5 / 1.0] to [10.0 / 1.0] to compensate for the lost perception of saltiness, with the proviso that the fluid food composition has a viscosity of at least 10 mPa»s, when measured in the absence of the carboxymethyl cellulose at 20 °C using
- Yet another aspect of the present invention is the use of a carboxymethyl cellulose having a viscosity of less than 200 mPa»s, measured as a 2 weight percent aqueous solution at 20 °C using a Haake RSI viscometer with a cylinder system Z34 DIN at 10.0 s 1 , for increasing the perceived saltiness provided by an alkali metal chloride in i) a fluid food composition having a viscosity of at least 10 mPa»s when measured in the absence of the carboxymethyl cellulose at 20 °C using a Haake RSI viscometer at 10.0 s 1 , or ii) in a solid food composition.
- the salt composition of the present invention consists of a) an alkali metal chloride, b) carboxymethyl cellulose, and optionally c) one or more additional ingredients.
- Preferred alkali metal chlorides are sodium chloride and potassium chloride.
- Sodium chloride is the most preferred alkali metal chloride.
- CMC carboxymethyl cellulose
- Useful types of carboxymethyl cellulose include their salts, preferably their sodium and potassium salts.
- the CMC is typically used in the form of its sodium salt.
- Preferred types of CMC have a DS of from 0.4 to 1.4, more preferably of from 0.6 to 1.0, and most preferably of from 0.7 to 0.9.
- DS refers to the degree of
- carboxymethyl substitution per anhydroglucose unit and means the average number of OH groups substituted with carboxymethyl groups per anhydroglucose unit.
- the DS is measured according to ASTM D 1439-03 "Standard Test Methods for Sodium
- the CMC can be present in various forms in the salt composition of the present invention, such as in powder form or in the form of agglomerates when the salt composition is in solid form.
- a way of producing CMC in the form of agglomerates is described in the
- the CMC has a viscosity of less than 200 mPa»s. In embodiments of the present invention, the CMC has a viscosity of up to 150 mPa»s, or up to 100 mPa»s, or up to 50 mPa»s, measured as a 2 weight percent aqueous solution at 20 °C using a Haake RSI viscometer with a cylinder system Z34 DIN at 10.0 s "1 .
- the Haake RSI viscometer is commercially available as HAAKE RheoStress® 1 from Thermo Electron (Karlsruhe
- the viscosity of the CMC is typically 5 mPa»s or more, more typically 10 mPa»s or more, and most typically 15 mPa»s or more, when measured as indicated above.
- the weight ratio [carboxymethyl cellulose / alkali metal chloride] in the salt composition of the present invention is at least 1.0 / 1.0, preferably at least 1.5 / 1.0, more preferably at least 2.0 / 1.0, and most preferably at least 2.3 / 1.0.
- the weight ratio is at least 1.0 / 1.0, preferably at least 1.5 / 1.0, more preferably at least 2.0 / 1.0, and most preferably at least 2.3 / 1.0.
- [carboxymethyl cellulose / alkali metal chloride] is up to 10.0 / 1.0, preferably up to 7.0 / 1.0, more preferably up to 4.0 / 1.0, and most preferably up to 3.0 / 1.0.
- the salt composition of the present invention can comprise more than one type of CMC's and/or more than one type of alkali metal salts, but their total weight should be within the ranges stated above.
- the total weight of the alkali metal chloride and the carboxymethyl cellulose in the salt composition of the present invention is at least 10 percent, typically at least 20 percent, more typically at least 25 percent, preferably at least 50 percent, more preferably at least 60 percent, most preferably at least 80 percent, and particularly at least 90 percent, based on the total weight of the salt composition.
- the salt composition of the present invention optionally comprises c) up to 90 percent, typically up to 80 percent, more typically up to 75 percent, preferably up to 50 percent, more preferably up to 40 percent, most preferably up to 20 percent, and particularly up to 10 percent of one or more additional ingredients, based on the total weight of the salt composition. If the salt composition comprises one or more additional ingredients c), their total amount is typically 0.1 percent or more, alternatively 1 percent or more, or in some aspects of the invention 5 percent or more, based on the total weight of the salt composition.
- the optional additional ingredient c) is different from alkali metal chloride and
- Optional additional ingredients are, for example, liquids like water; herbs, flavoring agents, such as spices like curry, pepper or paprika, just to name a few; antioxidants, such as rosemary extract; or colorants, such as caramel color, beta- carotene, or paprika oleoresin.
- useful herbs are culinary herbs, such as thyme, rosemary, basil, oregano, or lavender, dill weed or dill seed, coriander leaves or seeds, sage or parsley.
- useful flavoring agents are spice oleoresins, for example derived from garlic, majoram, paprika or pepper; essential oils, such as onion oil, rosemary oil or citrus oils; botanical flavor extracts, such as chicory root; or protein hydrolysates, such as hydrolyzed vegetable protein, meat protein hydrolyzates or milk protein hydrolyzates, or glutamates, such as the monosodium salt of glutamic acid.
- Natural and man-made compounded flavours include those disclosed in S. Heath, Source Book of Flavours, Avi Publishing Co., Westport, Conn., 1981, pp. 149-277.
- the perception of saltiness provided by an alkali metal chloride is significantly increased in these compositions or alternatively the amount of an alkali metal chloride can be significantly reduced while maintaining the perceived saltiness of these compositions.
- the amount of sodium chloride in these compositions can generally be decreased by at least 10 percent, typically by at least 20 percent or even by at least 25 percent while maintaining the perceived saltiness of these compositions.
- Reducing the amount of alkali metal chlorides, particularly sodium chloride, in food compositions without reducing their perceived saltiness is an important problem to be solved by the food industry in view of the overconsumption of sodium chloride and the health issues created by this overconsumption.
- the use of a CMC for reducing the amount of sodium chloride in food compositions without reducing their perceived saltiness is particularly effective in food compositions that are designated by the skilled artisans as having a low to medium saltiness in the absence of carboxymethyl cellulose.
- Low saltiness in aqueous solutions is generally defined as having from O.Olto 0.5 wt. %, typically from 0.05 to 0.4 wt. %, more typically from 0.1 to 0.35 wt.
- the fluid food composition comprising an alkali metal chloride like sodium chloride can be, e.g., liquid or gel-type, e.g. spoonable or spreadable.
- the fluid food composition typically has a viscosity of up to 50,000 mPa»s, more typically up to 35,000 mPa»s, most typically up to 25,000 mPa»s, and in particular up to 10,000 mPa»s when measured in the absence of the carboxymethyl cellulose using a Haake RSI viscometer at 10 s "1 .
- Viscosities above 40,000 mPa»s are measured at 20 °C using a Haake RSI viscometer with a cone and plate geometry at 10 s "1 .
- fluid food composition includes beverages, soups, sauces, spreads, dressings, desserts or mayonnaises, provided that they have a viscosity as stated above.
- Preferred examples of fluid food compositions are vegetable based compositions, such as processed vegetables, or fruit-and-vegetable preparations, purees, like vegetable purees, or beverages.
- a soup typically has a sodium chloride content of 20 - 800 mg/100 ml
- a conventional sauce typically has a sodium chloride content of 40 - 1,200 mg/100 ml
- a typical savory beverage typically has a sodium chloride content of 10 - 500 mg/100 ml.
- fluid food composition as used herein also includes semi-solid food compositions, for example fermented and non fermented dairy-products comprising sodium chloride, such as quark (white cheese) or "fromage frais” or processed potato products, such as potato puree.
- solid food compositions are baked goods comprising sodium chloride, such as bread, cakes, biscuits, salty cookies, salty rolls or muffins, or deep-fried goods, such as French fries.
- the carboxymethyl cellulose is incorporated into the food composition in such amount that the weight ratio [carboxymethyl cellulose / alkali metal chloride] in the food composition is at least 0.5 / 1.0, preferably at least 0.7 / 1.0, more preferably at least 1.0 / 1.0, and most preferably at least 1.5 / 1.0.
- the carboxymethyl cellulose is incorporated into the food composition in such amount that the weight ratio [carboxymethyl cellulose / alkali metal chloride] in the food compositions is up to 10.0 / 1.0, preferably up to 7.0 / 1.0, more preferably up to 5.0 / 1.0, and most preferably up to 4.0 / 1.0.
- the alkali metal chloride in the food composition encompasses the amount of added alkali metal chloride as well as the amount of alkali metal chlorides that may be present in the food composition originating from natural sources, such as vegetables, eggs, fish or meat.
- the carboxymethyl cellulose is incorporated into the fluid food composition in such amount that the viscosity of the fluid composition comprising the carboxymethyl cellulose is not more than 100 percent higher, more preferably not more than 50 percent higher, and most preferably not more than 20 percent higher than the viscosity of the fluid composition without the carboxymethyl cellulose.
- the viscosity of the fluid composition comprising the carboxymethyl cellulose is not more than 100 percent higher, more preferably not more than 50 percent higher, and most preferably not more than 20 percent higher than the viscosity of the fluid composition without the carboxymethyl cellulose.
- no increase in viscosity is measurable due to the incorporation of the carboxymethyl cellulose into the food composition.
- carboxymethyl cellulose and alkali metal chloride are generally incorporated in the food composition at a weight ratio [carboxymethyl cellulose / alkali metal chloride] of at least 1.0 / 1.0, preferably at least 1.5 / 1.0, more preferably at least 2.0 / 1.0, and most preferably at least 2.3 / 1.0.
- the weight ratio between added carboxymethyl cellulose and alkali metal chloride is up to 10.0 / 1.0, preferably up to 7.0 / 1.0, more preferably up to 4.0 / 1.0, and most preferably up to 3.0 / 1.0.
- the sensory evaluation was based on the requirements of the international standard ISO 4120:2004.
- This method is effective for determining that a perceptible difference results (test for difference) or a perceptible difference does not result (test for similarity) between two samples A and B.
- Assessors receive a set of three samples (i.e. a triad) and are informed that two of the samples are alike and one is different (designated as odd sample). The assessors report which sample they believe to be different even if the selection is based only on a guess (forced-choice-test). That means the report "no difference" is not allowed in this test.
- a minimum of 6 assessors is required for a test for difference, at least 18 assessors are necessary for a test for similarity. Replicate evaluations may be used if needed to produce a sufficient number of total evaluations.
- the samples are coded with three-digit-random numbers and distributed at random in groups of six among the assessors. Each sequence is used once among the first group of six assessors, then the next group and so on.
- the triads are presented simultaneously to the assessors. They are allowed to make repeated evaluations.
- the rheological method is applicable for solutions with viscosities between 1 and 40,000 mPas (Rheometer: Haake RSI with a cylinder system Z34 DIN, shear rate 10.0 s "1 ).
- the Haake RSI viscometer is commercially available as HAAKE RheoStress® 1 from Thermo Electron (Karlsruhe GmbH), Germany. Viscosities above 40,000 mPas can be determined accordingly (Rheometer: Haake RS 1 with a cone and plate geometry, shear rate 10.0 s "1 ). The viscosity of the samples was measured at 20 °C ⁇ 0.1 °C.
- the sample was put into the geometry and allowed to equilibrate to the temperature for 10 min at 20 °C ⁇ 0.1 °C (without shear). Afterwards, a shear rate of 10.0 s "1 was adjusted within 1 min and then the measurement started immediately. After 2 min the measurement was stopped.
- the CMC (the sodium salt of carboxymethyl cellulose) has a degree of
- Potato puree made of potato flakes to which no sodium chloride had been added (“NaCl-fee potato puree”) was used as reference food.
- the NaCl-free potato puree had a viscosity of about 36,500 mPa»s, measured at 20 °C using the Haake RSI viscometer as described above.
- Sodium chloride was added to the NaCl-free potato puree in amounts listed in Table 2 below.
- the addition of CMC did not have an increasing or otherwise significant impact on the viscosity of the potato puree; the total viscosity was 23,100, i.e. 37 % lower than in the Control.
- a triangular test according to ISO 4120:2001 was done as described above to do a sensory evaluation of the aqueous solutions of the Comparative Example listed in Table 1 above and of the potato puree samples of the Example listed in Table 2 above.
- the assessors were selected, trained, and monitored according to the respective German standard (DIN 10961 : 1996-08).
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)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Une carboxyméthylcellulose, qui possède une viscosité inférieure à 200 mPa.s, mesurée sous la forme d'une solution aqueuse à 2% en poids à 20 °C à l'aide d'un viscosimètre Haake RS 1 comportant un système de cylindre Z34 DIN à 10,0 s-1, peut être utilisé pour augmenter la salinité perçue conférée par un chlorure de métal alcalin, tel que le chlorure de sodium, dans i) une composition alimentaire fluide possédant une viscosité d'au moins 10 mPa.s lorsqu'elle est mesurée en l'absence de carboxyméthylcellulose à 20 °C à l'aide d'un viscosimètre Haake RSI à 10,0 s-1, ou ii) dans une composition alimentaire solide.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201161568324P | 2011-12-08 | 2011-12-08 | |
US61/568,324 | 2011-12-08 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2013085858A2 true WO2013085858A2 (fr) | 2013-06-13 |
WO2013085858A3 WO2013085858A3 (fr) | 2013-08-01 |
Family
ID=47430086
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2012/067665 WO2013085858A2 (fr) | 2011-12-08 | 2012-12-04 | Composition de sel |
Country Status (1)
Country | Link |
---|---|
WO (1) | WO2013085858A2 (fr) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9247762B1 (en) | 2014-09-09 | 2016-02-02 | S & P Ingredient Development, Llc | Salt substitute with plant tissue carrier |
US9549568B2 (en) | 2006-10-05 | 2017-01-24 | S & P Ingredient Development, Llc | Low sodium salt composition |
US9629384B2 (en) | 2005-09-14 | 2017-04-25 | S & P Ingredient Development, Llc | Low sodium salt composition |
US11051539B2 (en) | 2017-09-18 | 2021-07-06 | S & P Ingredient Development, Llc | Low sodium salt substitute with potassium chloride |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5094862A (en) | 1989-08-25 | 1992-03-10 | Warner-Lambert Company | Salt substitute granule and method of making same |
US6541050B1 (en) | 1998-11-27 | 2003-04-01 | Campbell Soup Company | Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products |
WO2007045566A1 (fr) | 2005-10-21 | 2007-04-26 | Symrise Gmbh & Co. Kg | Melanges ayant un gout sale |
WO2008043054A2 (fr) | 2006-10-05 | 2008-04-10 | Chigurupati Sambasiva Rao | Procédé de production d'une composition de sel à faible teneur en sodium |
WO2009080423A1 (fr) | 2007-12-19 | 2009-07-02 | Unilever Plc | Produits alimentaires avec teneurs en sel réduites |
US20100028496A1 (en) | 2008-07-30 | 2010-02-04 | Symrise Gmbh & Co. Kg | Composition for reducing the NaCl content in food products |
WO2010117781A1 (fr) | 2009-03-31 | 2010-10-14 | Dow Global Technologies Inc. | Carboxyméthylcellulose ayant des propriétés améliorées |
WO2010139987A2 (fr) | 2009-06-02 | 2010-12-09 | Intrinsiq Materials Global Limited | Matériaux mésoporeux |
-
2012
- 2012-12-04 WO PCT/US2012/067665 patent/WO2013085858A2/fr active Application Filing
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5094862A (en) | 1989-08-25 | 1992-03-10 | Warner-Lambert Company | Salt substitute granule and method of making same |
US6541050B1 (en) | 1998-11-27 | 2003-04-01 | Campbell Soup Company | Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products |
WO2007045566A1 (fr) | 2005-10-21 | 2007-04-26 | Symrise Gmbh & Co. Kg | Melanges ayant un gout sale |
WO2008043054A2 (fr) | 2006-10-05 | 2008-04-10 | Chigurupati Sambasiva Rao | Procédé de production d'une composition de sel à faible teneur en sodium |
WO2009080423A1 (fr) | 2007-12-19 | 2009-07-02 | Unilever Plc | Produits alimentaires avec teneurs en sel réduites |
US20100028496A1 (en) | 2008-07-30 | 2010-02-04 | Symrise Gmbh & Co. Kg | Composition for reducing the NaCl content in food products |
WO2010117781A1 (fr) | 2009-03-31 | 2010-10-14 | Dow Global Technologies Inc. | Carboxyméthylcellulose ayant des propriétés améliorées |
WO2010139987A2 (fr) | 2009-06-02 | 2010-12-09 | Intrinsiq Materials Global Limited | Matériaux mésoporeux |
Non-Patent Citations (4)
Title |
---|
MOSKOWITZ, H.R.; ARABIC, P.: "Taste intensity as afunction of stimulus concentration and solvent viscosity", JOURNAL OF TEXTURE STUDIES, vol. 1, 1970, pages 502 - 510, XP002692943, DOI: doi:10.1111/j.1745-4603.1970.tb00748.x |
MOSKOWITZ, H.R.; ARABIE, P.: "Taste intensity as a function of stimulus concentration and solvent viscosity", JOURNAL OF TEXTURE STUDIES, vol. 1, 1970, pages 502 - 510, XP002692943, DOI: doi:10.1111/j.1745-4603.1970.tb00748.x |
PANGBORN ET AL.: "Effect of Hydrocolloids on Oral Viscosity and Basic Taste intensities", JOURNAL OF TEXTURE STUDIES, vol. 4, 1973, pages 224 - 241, XP009095059, DOI: doi:10.1111/j.1745-4603.1973.tb00666.x |
S. HEATH: "Source Book of Flavours", 1981, AVI PUBLISHING CO., pages: 149 - 277 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9629384B2 (en) | 2005-09-14 | 2017-04-25 | S & P Ingredient Development, Llc | Low sodium salt composition |
US9549568B2 (en) | 2006-10-05 | 2017-01-24 | S & P Ingredient Development, Llc | Low sodium salt composition |
US9247762B1 (en) | 2014-09-09 | 2016-02-02 | S & P Ingredient Development, Llc | Salt substitute with plant tissue carrier |
US11051539B2 (en) | 2017-09-18 | 2021-07-06 | S & P Ingredient Development, Llc | Low sodium salt substitute with potassium chloride |
Also Published As
Publication number | Publication date |
---|---|
WO2013085858A3 (fr) | 2013-08-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP2988613B1 (fr) | Composition de sel à faible teneur en sodium | |
JP2019083818A (ja) | 異味が抑制された塩化カリウムを含有する食用塩 | |
WO2009099466A1 (fr) | Procédés et compositions pour réduire la teneur en sodium de produits alimentaires | |
WO2013085859A1 (fr) | Composition de sel | |
US20090117238A1 (en) | Acidic Oil Droplet-in-Water Type Emulsion and Application Thereof to Foods | |
AU2012204630A1 (en) | Reduced sodium composition | |
US20130287926A1 (en) | Low sodium salt substitute compositions | |
WO2013085858A2 (fr) | Composition de sel | |
JP6371140B2 (ja) | 加熱調理用液体調味料 | |
TWI805676B (zh) | 含有植物性破碎物之酸性液狀調味料 | |
JP5924681B2 (ja) | 低カロリー食品 | |
EP3599887A1 (fr) | Adjuvant culinaire pour l'enrobage et la friture d'un produit alimentaire et procédé pour la fabrication dudit adjuvant culinaire | |
WO2018143152A1 (fr) | Assaisonnement liquide contenant des ingrédients emballé dans un récipient étanche à l'air | |
US20130171326A1 (en) | Low sodium salt substitute compositions | |
WO2013103593A1 (fr) | Compositions de substitut de sel à faible teneur en sodium | |
JP7285487B2 (ja) | 密閉容器入り具材含有液状調味料 | |
AU2016360519B2 (en) | Cooking-aid for coating and frying a food product and method for making said cooking-aid | |
JP2021061825A (ja) | 香辛料の風味立ちを増強する方法及びその応用 | |
US20200128863A1 (en) | Ingredient-containing emulsified liquid seasoning | |
JP7120550B2 (ja) | 具材入り調味料およびその製造方法 | |
JP5865645B2 (ja) | 容器詰味噌汁飲料及びその製造方法 | |
JP4343803B2 (ja) | ソース用乳化安定剤、これを用いたソース及びその製造方法 | |
US20220132899A1 (en) | Seasoning composition for reduced-sodium comestibles | |
JP5635320B2 (ja) | ベーカリーの製造方法 | |
JP2024069998A (ja) | 非レトルト調味料 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 12806252 Country of ref document: EP Kind code of ref document: A2 |
|
DPE2 | Request for preliminary examination filed before expiration of 19th month from priority date (pct application filed from 20040101) | ||
122 | Ep: pct application non-entry in european phase |
Ref document number: 12806252 Country of ref document: EP Kind code of ref document: A2 |