Abstract: Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same.

Abstract: Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same.

Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.

Abstract: The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

Abstract: The invention discloses a novel iodizing agent containing latent elemental iodine and preparation of iodized salt therefrom. The iodizing agent comprises a mixture of iodide and iodate in solution form in 5:1 molar ratio. The said iodizing agent may be prepared cost-effectively through the reaction of pure iodine crystals with a suitable alkali. Iodized salt prepared therefrom is stable in the pH range of 7.0-8.0 whereas it releases the latent elemental iodine under acidic conditions such as that which prevails in the stomach.

Abstract: The present invention relates to a mixture comprising or consisting of: (a) one or more inorganic salts which are suitable for nutrition and are not sodium chloride, (b) one or more mono- or polyvalent salts of polybasic food acids, (c) one or more amino acids, or salts thereof, which are suitable for nutrition.

Abstract: Disclosed herein is a salt substitute obtained from a Salicornia species. The salt substitute has a high content of phyto-organic minerals from a Salicornia species and low sodium content, which are beneficial to the health of humans. The salt substitute also contains minerals, such as potassium or magnesium, which facilitate sodium excretion from the body and thus reduce the harmful effects of sodium accumulated in the body. Further, the salt substitute has a mineral balance created by the plant's innate metabolism and tastes salty enough for use as a substitute for table salt, and contains organic nutrients including amino acids, which are nutritionally beneficial and reduce the bitterness of minerals present in large amounts, thereby providing a good taste.

Abstract: It is possible to provide an excellent salty taste enhancer that can compensate for insufficient salty taste when attempting to reduce the salt content of a food. A salty taste enhancer obtained by adding a glutamic acid-containing dipeptide, specifically Glu-Ala, Glu-Arg, Glu-Asn, Glu-Asp, Glu-Gln, Glu-Glu, Glu-Gly, Glu-His, Glu-Ile, Glu-Leu, Glu-Lys, Glu-Pro, Glu-Ser, Glu-Thr, Glu-Trp, Glu-Tyr, Glu-Val, Arg-Glu, Asn-Glu, Asp-Glu, Gln-Glu, His-Glu, Pro-Glu, Ser-Glu, Thr-Glu, or Trp-Glu, to an enzymatic decomposition product of a protein material and/or a basic amino acid, especially arginine. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.

Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.

Abstract: Water-soluble natural integral sea salt tablets preparable as unit doses simple and easy to use, and a method for producing the tablets.

Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition.

Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.

Abstract: The present invention relates to a solid particle, and to a composition including a plurality of the solid particles, for reducing the sodium chloride content in food products. The solid particle(s) includes: a) a fatty oil, wherein the fatty oil is suitable for consumption; b) a solid core particle selected from potato powder; manioc powder; tapioca; cereal powder; dietary fiber; solid fats; solid waxes; crystalline sugar; and fruit powder; and c) a salt including sodium chloride. The solid core particle is wholly or partly wetted with the fatty oil and the salt adheres to the surface of the solid core particle wetted with fatty oil.

Abstract: The invention described herein is a process for making a spiced salt, the process comprising selecting table wine, admixing at least one selected spice with the selected table wine and agitating the admixture, then immersing a selected edible salt with the admixture of selected table wine and the at least one selected spice. The solution of wine, spice and salt are then macerated and agitated until the selected table wine has evaporated, thereby producing a spiced salt. The process may be accelerated by heating the solution.

Abstract: The invention allows for a reduction in the amount of sodium chloride applied to a food product, without adversely affecting the taste of the food product. Sodium chloride particles with bi-modal particle size distribution are combined with particles of another edible salt with a particle size distribution peak that falls between the bi-modal peaks of the sodium chloride particles. In this way, any off-flavors exhibited by the other edible salt are masked by the initial and final pure sodium chloride saltiness flavors provided by the composition.

Abstract: A phytosterol/salt mixture for even topical application to snack products. At least one free phytosterol in dry form is combined with at least one salt of a similar particle size to form a homogenous blend and applied to the surface of a hot snack food product. The at least one free phytosterol can also be part of a phytosterol blend comprised of at least 95% free phytosterols. To ensure that neither the phytosterol nor salt component settles out and to provide for uniformity of the homogenous blend, the phytosterol blend is of a similar size distribution to the at least one salt. In test runs, a phytosterol blend and at least one salt were combined in a ratio of approximately 53:47, with size ranges determined by sieve analysis to generally fell within the range of 149 to 400 microns.

Abstract: The invention relates to a novel substitute for sodium salt comprising deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. The invention also relates to a composition comprising this new substitute and use of this substitute in breadmaking and in prepared dishes.

Abstract: Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.

Abstract: A low sodium salt composition and method for manufacture are provided. The composition generally includes salt, such as sodium chloride, and one or more crystallization interrupters. The composition is in the form of amorphous particles, optionally in combination with other ingredients.

Abstract: This invention provides a means for reinforcing or enhancing the salty taste of sodium chloride in a food composition and a means for suppressing the offensive taste in a composition containing potassium chloride. This invention relates to a food composition with a reinforced or enhanced salty taste realized with the addition of potassium chloride and acetic acid and/or lactic acid into a food composition containing sodium chloride. This invention also relates to a composition supplemented with potassium chloride capable of suppressing an offensive taste originating from potassium to which at least one selected from glutamic acid and aspartic acid has been added.

Abstract: Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt (i.e. sodium) reduction in suitable food products are also provided. The ingredient systems comprise trehalose and can include sodium, potassium, or combinations thereof.

Abstract: Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt (i.e. sodium) reduction in suitable food products are also provided. The ingredient systems comprise trehalose and can include sodium, potassium, or combinations thereof.

Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step process. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition.

Abstract: It is possible to adjust the balance of taste of a low-salt food or beverage and to impart good taste to the low-salt food or beverage for general purposes without the need of imparting a salty taste to the low-salt food or beverage, by adding a hydrolysate of a plant-derived protein and an yeast extract are added to a low-salt food or beverage.

Abstract: The present invention relates to novel and unique low sodium salt compositions and the methods used to make them. The low sodium salt compositions include a combination of sodium chloride and non-sodium chloride without modifiers, flavorants, or masking-agents. The unique low salt compositions of the invention are prepared by superheating the components to or beyond their melting points. Furthermore, the invention relates to the use of the salt composition in the food industry.

Abstract: The present invention relates to novel and unique low sodium salt compositions and the methods used to make them. The low sodium salt compositions include a combination of sodium chloride and non-sodium chloride without modifiers, flavorants, or masking-agents. The unique low salt compositions of the invention are prepared by superheating the components to or beyond their melting points. Furthermore, the invention relates to the use of the salt composition in the food industry.

Abstract: There are provided a method by which the acrid taste and/or metallic taste of potassium chloride which is added to food compositions for the purpose of manufacturing low- or reduced-salt products is suppressed in a safe and economical manner without compromising the palatability of the food compositions, as well as an agent for use in this method to suppress the acrid taste and/or metallic taste derived from potassium chloride. The agent contains a yeast-derived peptide containing composition as the active ingredient. The invention is also useful for salt reduction and for the treatment of diseases or conditions that are associated with excessive salt intake, as well as diseases or conditions that can be improved by reducing salt intake.

Abstract: The present invention relates to a sodium chloride composition comprising an iron complex of tartaric acid wherein between 55 and 90% by weight of the tartaric acid is meso-tartaric acid. The present invention furthermore relates to a process to prepare such a sodium chloride composition and to the use of such a sodium chloride composition.

Abstract: The aim of the present invention is to prevent that food products, which have a decreased concentration of salt, which can be considered to be unhealthy when consumed in large amounts, from having negative taste attributes. The present invention provides such food products containing two sections, wherein the two sections are visually the same, and wherein the two sections contain a salty tastant at different concentrations in the two sections.

Abstract: The present invention relates to a food additive, and more particularly to a food additive that can be used to reduce the sodium content of a food additive or foodstuff. The food additive may include potassium and/or sodium citrate, sodium gluconate, potassium chloride, and optionally disodium inosinate or guanylate.

Abstract: The present invention relates to a food additive, and more particularly to a food additive that provides antimicrobial properties, and extends shelf life while maintaining the flavor profile of the foodstuff. The food additive may include 85 to 95 percent by weight sodium or potassium salt, 1 to 10 percent by weight of at least one compound having antioxidant properties, 0.1 to 10 percent by weight of at least one mustard family based compound, and 0 to 1 percent by weight of at least one tea based compound.

Abstract: The present invention relates to a process to prepare a salt product containing sodium chloride (NaCl) and at least one additive, wherein the salt product has a particle size of from 50 ?m to 10 mm, which process comprises the steps of: a) optionally, crushing a sodium chloride-containing material to a particle size that is between 1,000 times smaller and 3 times smaller than the size of the final salt product; b) optionally, crushing the at least one additive starting material to a particle size that is between 0.5 and 2 times the particle size of the sodium chloride-containing material particles resulting from step a.); c) subsequently, mixing the sodium chloride-containing material particles of a particle size that is between 1,000 times smaller and 3 times smaller than the size of the final salt product, and additive particles of a particle size that is between 0.5 and 2.

Abstract: By adding a water-soluble dietary fiber such as indigestible dextrins, branched maltodextrins, inulins, and polydextroses, into food or beverage, a salty taste of the food or beverage can be enhanced and a harsh taste of potassium salt can be masked or improved.

Abstract: The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts—namely, potassium chloride, monopotassium phosphate, and potassium citrate—which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium.

Abstract: The invention relates to organic nutrient salts, to compositions containing the same, to their preparation as well as their use. Preferred compositions include nutraceutical compositions and dietary supplements for use in neuroprotection and for improving or protecting cognitive and memory function.

Abstract: The present invention is a liquid seasoning containing the following (A), (B), and (C): (A) 0.4 to 8% by mass of sodium (B) 0.01 to 4% by mass of flavonoid (C) 1 to 10% by mass of ethanol wherein, the flavonoid (B) satisfies the formula (1) and/or has one or more OH groups on the A-ring or B-ring in a molecule and no OH group at the position adjacent to the OH group (ortho position). Y/(X+Y)=0.05 to 1??formula (1) wherein, X and Y represent the following numbers, respectively: X; the number of OH group bonded to benzene rings in a molecule of the flavonoid, Y; the number of OCH3 group bonded to benzene rings in a molecule of the flavonoid.

Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition.

Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step process. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition.

Abstract: Methods for identifying modulators of the epithelial sodium ion channel and for identifying modulators of salty taste perception are described. Also featured are isolated human salty taste receptors, artificial lipid bilayers comprising an epithelial sodium ion channels, and kits for practicing the claimed methods.

Abstract: Food products are described. In one general aspect, a low-sodium alternative product to table salt is described that provides substantially equal salty flavor as compared with an equal volume of table salt. The low-sodium alternative product includes extremely small salt particles adhered to an edible carrier particle; the increased surface area-to-volume ratio of the product interacts with mouth physiology to provide increased salt flavor as compared to conventional table salt, while substantially reducing the amount of salt ingested by the consumer.

Abstract: The present invention relates to novel compounds having sweet, salt or umami taste enhancement qualities. These compounds have the structure: where R1 is H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl; R3 is selected from the group consisting of H, phenyl, C1-C10 straight or branched chain alkyl, alkenyl, alkynyl, alkyldienyl, acyclic or containing no more than one ring, which contains no more than a total of five heteroatoms selected from F, O, S, N, and P; and if R1?H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl, which contains no more than two of each heteroatom selected from N, O, and S; or if R1, R2 and R3 taken together can represent one, or two aromatic rings, which contain no more than three of each heteroatom selected from F, N, S, and O.

Abstract: The present invention relates to a low sodium salt composition and the method used to make it. More particularly, the invention relates to a two step method of making a salt composition. The first step includes contacting a chloride salt with a modifier to form a chloride salt product, mixing the product with a carrier to form a modified chloride salt solution, and spray drying the modified chloride salt solution. The second step includes contacting the dried modified chloride salt with sodium chloride, and grinding the mixture to form a salt composition. The composition includes a combination of sodium chloride and carrier modified chloride salt.

Abstract: The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks. By adding one or more of the following: quinic acid or a quinic acid-containing composition, spilanthol or a spilanthol-containing plant extract or plant essential oil, or an Allium plant extract, to a potassium salt or a potassium salt-containing food or drink, the unpleasant tastes such as acrid taste and metallic taste characteristic of potassium salts are improved while the salt flavor and taste are augmented.

Abstract: A seasoning for food that provides taste enhancement and flavor potentiation is disclosed. The seasoning can be used for reducing dietary sodium intake. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.

Abstract: A method of preparing a salt product comprises the steps of: (i) providing a mixture which comprises salt dissolved in a solvent, said mixture further containing an organic material that is solid under ambient temperature conditions; and (ii) atomising said mixture and evaporating said solvent to produce a salt product comprised of particles of salt incorporating said organic material. The organic material may be a polymer such as a carbohydrate (e.g. maltodextrin or Gum Arabic). Novel salt products are disclosed which comprise hollow particles having a shell formed for individual crystallites of salt. The salt product is useful as a seasoning for food and may be used in lower amounts than conventional salt to provide the same taste. Particular advantages are obtained in the baking of bread.

Abstract: Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.

Abstract: A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.

Abstract: The antihypertensive agent of the present invention contains a soluble silicon compound. The soluble silicon compound is preferably metasilicic acid or a salt thereof. In one embodiment, the antihypertensive agent of the present invention contains deep sea water containing the soluble silicon compound, or a dried product of such deep sea water. It is preferred that in such embodiment, the antihypertensive agent further contains metasilicic acid or a salt thereof. The amount of silicon present in the deep sea water in the form of silicic acid (SiO2—Si) is 25 ?M or more. The deep sea water is typically collected at a depth of 300 m or deeper, and preferably at a depth of 600 m or deeper.

Abstract: It is possible to provide an excellent salty taste enhancer that can compensate for insufficient salty taste when attempting to reduce the salt content of food. A salty taste enhancer obtained by adding a glutamic acid, containing dipeptide, specifically, Glu-Ala, Glu-Arg, Glu-Asn, Glu-Asp, Glu-Gln, Glu-Glu, Glu-Gly, Glu-His, Glu-Ile, Glu-Leu, Glu-Lys, Glu-Pro, Glu-Ser, Glu-Thr, Glu-Trp, Glu-Tyr, Glu-Val, Arg-Glu, Asn-Glu, Asp-Glu, Gln-Glu, His-Glu, Pro-Glu, Ser-Glu, Thr-Glu or Trp-Glu to an enzymatic decomposition product of a protein material and/or a basic amino acid, especially arginine. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.

Abstract: Provided herein are salts for use in food products having the formula: MgCl2.xKCl.yN—H4Cl.zH2O, wherein x+y is about 1, wherein x is greater than or equal to zero and less than 1, wherein y is greater than zero and less than or equal to 1, and wherein z is from about 4 to about 6.