WO2013085858A3 - Composition de sel - Google Patents

Composition de sel Download PDF

Info

Publication number
WO2013085858A3
WO2013085858A3 PCT/US2012/067665 US2012067665W WO2013085858A3 WO 2013085858 A3 WO2013085858 A3 WO 2013085858A3 US 2012067665 W US2012067665 W US 2012067665W WO 2013085858 A3 WO2013085858 A3 WO 2013085858A3
Authority
WO
WIPO (PCT)
Prior art keywords
fluid
alkali metal
carboxymethyl cellulose
metal chloride
food composition
Prior art date
Application number
PCT/US2012/067665
Other languages
English (en)
Other versions
WO2013085858A2 (fr
Inventor
Anne ADDEN
Original Assignee
Dow Global Technologies Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dow Global Technologies Llc filed Critical Dow Global Technologies Llc
Publication of WO2013085858A2 publication Critical patent/WO2013085858A2/fr
Publication of WO2013085858A3 publication Critical patent/WO2013085858A3/fr

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

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.
PCT/US2012/067665 2011-12-08 2012-12-04 Composition de sel WO2013085858A2 (fr)

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 WO2013085858A2 (fr) 2013-06-13
WO2013085858A3 true 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)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
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
US8802181B2 (en) 2006-10-05 2014-08-12 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

Family Cites Families (8)

* Cited by examiner, † Cited by third party
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
EP1937089B1 (fr) 2005-10-21 2012-08-22 Symrise AG Melanges ayant un gout sale
US7989016B2 (en) 2006-10-05 2011-08-02 Sambasiva Rao Chigurupati Method for producing a low sodium salt composition
WO2009080423A1 (fr) 2007-12-19 2009-07-02 Unilever Plc Produits alimentaires avec teneurs en sel réduites
EP2156748B1 (fr) 2008-07-30 2011-09-21 Symrise AG Composition destinée à réduire la teneur en NaCl dans des aliments
US20120040065A1 (en) 2009-03-31 2012-02-16 Dow Global Technologies Inc. Carboxymethyl cellulose with improved properties
GB0909460D0 (en) 2009-06-02 2009-07-15 Intrinsiq Materials Global Ltd Mesoporus material

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
AYYA N: "Physicochemical and sensory characterisation of interaction in NaCl-hydrocolloid systems", DISSERTATION,, January 1988 (1988-01-01), pages 1 - 115, XP009167513 *
CHRISTENSEN C M: "EFFECTS OF SOLUTION VISCOSITY ON PERCEIVED SALTINESS AND SWEETNESS", BIOSIS,, 1 January 1980 (1980-01-01), XP002692963 *
MOSKOWITZ H R ET AL: "Taste intensity as afunction of stimulus concentration and solvent viscosity", JOURNAL OF TEXTURE STUDIES, FOOD AND NUTRITION PRESS, INC., TRUMBULL, CT, US, vol. 1, 1 January 1970 (1970-01-01), pages 502 - 510, XP002692943, ISSN: 0022-4901 *
PANGBORN R M ET AL: "Effect of hydrocolloids on oral viscosity and basic taste intensities", JOURNAL OF TEXTURE STUDIES, FOOD AND NUTRITION PRESS, INC., TRUMBULL, CT, US, vol. 4, no. 2, 1 January 1973 (1973-01-01), pages 224 - 241, XP009095059, ISSN: 0022-4901, DOI: 10.1111/J.1745-4603.1973.TB00666.X *

Also Published As

Publication number Publication date
WO2013085858A2 (fr) 2013-06-13

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