Abstract: A salt flavor enhancing composition includes a combination of sodium chloride and potassium chloride in a range of about 74 to about 99 percent by weight and a sulfate-containing salt or salts or a combination of a sulfate-containing salt or salts and a chloride-containing salt or salts in a range of about 1 to about 26 percent by weight. Further, the sulfate-containing salts may be potassium sulfate, calcium sulfate, or combinations thereof. In addition, the chloride-containing salts may be calcium chloride, magnesium chloride, or combinations thereof. A salt flavor enhancing composition also may be adapted for use on food products having high intrinsic sodium content. The composition may include potassium chloride in a range of about 75 to about 95 percent by weight and a sulfate-containing salt or salts or a combination of a sulfate-containing salt or salts and a chloride-containing salt or salts in a range of about 5 to about 25 percent by weight.

Abstract: The invention is a prepackaged therapeutic meal for administration to a patient having at least one diet-responsive condition. The meal includes a plurality of separate meal components. At least one of the meal components contains a predetermined level of nutritional enhancement. The nutritionally enhanced meal component may be selected from the group consisting of meats, baked goods, sauces, starch sources, cereals, soups, desserts, and fruit juice beverages. In particular, the component supplies dietary fiber in the range of up to about 10 grams; vitamins and minerals at a range of at least about 5 to 35% USRDA; sodium in an amount less than about 2400 mg; potassium in an amount less than about 3500 mg; protein, such that up to about 30% of caloric intake is derived from protein; and fat, such that up to about 20% of caloric intake derived from fat.

Abstract: A salt flavor enhancing composition consists essentially of a combination of sodium chloride and potassium chloride and a combination of magnesium chloride and magnesium sulfate Further, the composition may include a combination of sodium ions, chloride ions, potassium ions, magnesium ions, and sulfate ions. Food products including these compositions and methods for preparing such food products are encompassed.

Abstract: A flavoring composition of 2-(.alpha.-mercaptoalkyl)-3-thiazoline when added to foodstuffs imparts or augments a meaty, sauteed onion flavor and aroma.