Sodium Chloride Or Substitute Therefor Patents (Class 426/649)
-
Publication number: 20110052785Abstract: 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.Type: ApplicationFiled: November 8, 2010Publication date: March 3, 2011Inventor: Juan Antonio Flores Züñiga
-
Publication number: 20110052763Abstract: The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt normally added thereto. In a preferred embodiment of this method, the STS used is characterized in having an acidity level, formol number and color intensity within certain defined ranges or with defined minimal/maximal values.Type: ApplicationFiled: February 24, 2009Publication date: March 3, 2011Inventors: Zohar Nir, Dov Hartal, Ehud Zach
-
Patent number: 7887868Abstract: A liquid seasoning, comprising: (A) 3.55% by weight or less of sodium; (B) 0.5 to 4.2% by weight of potassium; and (C) 0.05 to 20% by weight of a substance having an antihypertensive effect. Salty taste is sufficiently provided despite its low sodium concentration, and pharmacological functions such as an antihypertensive effect are also provided at a high level.Type: GrantFiled: May 19, 2006Date of Patent: February 15, 2011Assignee: Kao CorporationInventors: Shigemi Tsuchiya, Yoko Seo, Jun Kohori, Ryuji Ochiai, Atsushi Suzuki
-
Publication number: 20110027451Abstract: It is possible to provide an excellent salty taste enhancer is provided that can compensate for insufficient salty taste when attempting to reduce salt content in a food. A salty taste enhancer consisting of a mixture of an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a plant protein. A salty taste enhancer in which the enzymatic decomposition products are treated with a protein-hydrolyzing enzyme and/or a nucleic acid-hydrolyzing enzyme. A salty taste enhancer in which the animal protein is a fish or shellfish extract and the plant protein is a soy bean protein. A salty taste enhancer in which a basic amino acid, and especially arginine, is further added to the salty taste enhancer. A salty taste enhancer to which potassium chloride is further added. A salty taste enhancer obtained by rendering the salty taste enhancer mildly acidic.Type: ApplicationFiled: March 22, 2009Publication date: February 3, 2011Applicant: NIPPON SUISAN KAISHA, LTD.Inventors: Masashi Shimono, Kiminori Sugiyama
-
Publication number: 20110003037Abstract: The present invention relates to food products which are dry and which contain a table salt formulation characterized in that said table salt formulation comprises a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts and at least one of the type of said particles is composed of primary particles of which at least 50 wt % are 5-5000 nanometer in diameter; to manufacturing methods of such food products; further it relates to specific table salt formulations, to manufacturing methods and methods of use of such table salt formulations.Type: ApplicationFiled: February 4, 2008Publication date: January 6, 2011Applicant: FRITO-LAY TRADING COMPANY GMBHInventors: Wendelin Jan Stark, Samuel Claude Halim, Eapen George, Carlos Jose Barroso
-
Publication number: 20100323080Abstract: The application relates, in particular, to a salting composition comprising at least two potassium salts at least one of which is a potassium organic salt. The application likewise relates to a method of preparing a food product comprising at least one step consisting of adding said composition to a food product. Finally, the application also relates to the use of said composition as a salting agent.Type: ApplicationFiled: October 16, 2007Publication date: December 23, 2010Applicant: NUTRACEUTICS D&SInventor: Christian Leclerc
-
Patent number: 7854956Abstract: 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.Type: GrantFiled: March 7, 2007Date of Patent: December 21, 2010Assignee: Exportadora de Sal, S.A. de C.V.Inventor: Juan Antonio Flores Zuniga
-
Publication number: 20100310725Abstract: The present invention provides a nutritional methodology for optimizing the nutritional needs of a child that includes suggested combinations of food products from a range of foods having an optimal nutrition profile for meeting the nutritional needs of a child wherein two or more food products from the range may be combined to provide an optimal nutrition profile for meeting the nutritional needs of a child. The present invention further provides a kit and a shelf-stable product that employ the nutritional method for optimizing the nutritional needs of a child.Type: ApplicationFiled: December 23, 2008Publication date: December 9, 2010Inventors: Kathleen Reidy, Cheryl Callen, Lynn Belote
-
Patent number: 7820225Abstract: 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.Type: GrantFiled: March 6, 2008Date of Patent: October 26, 2010Assignee: Exportadora de Sal, S.A. de C.V.Inventor: Juan Antonio Flores Zuniga
-
Publication number: 20100247709Abstract: The present invention relates to a salt mixture with low sodium content for human consumption which comprises sodium chloride, potassium chloride, magnesium sulphate, calcium carbonate, folic acid and zinc oxide. The mixture can also comprise potassium iodide and/or a flavouring additive. The present invention further relates to a food, a food supplement and a functional food comprising said salt mixture, and to the use of the salt mixture in food.Type: ApplicationFiled: August 23, 2007Publication date: September 30, 2010Applicant: AB HANSON & MOHRINGInventor: Pontus Ryberg
-
Publication number: 20100239740Abstract: Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same.Type: ApplicationFiled: March 16, 2010Publication date: September 23, 2010Inventor: Richard S. Meyer
-
Publication number: 20100227023Abstract: The present invention relates to a seasoning blend and/or a seasoning mixture containing betaine and sodium chloride, potassium chloride, a magnesium salt, green tea extract, and/or lysine. The present invention also relates to a method of seasoning a food ingredient and/or a food product with the seasoning blend and/or mixture containing betaine and sodium chloride, potassium chloride, a magnesium salt, green tea extract, and/or lysine. Further, the present invention relates to a use of the seasoning blend and/or mixture in reducing the content of sodium in a food ingredient and/or a food product.Type: ApplicationFiled: March 6, 2009Publication date: September 9, 2010Applicant: Danisco A/SInventors: John Wassergord, Thomas Rourke
-
Publication number: 20100209561Abstract: The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, respectively, but which food compositions are experienced by the consumer as having a flavour which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds.Type: ApplicationFiled: June 2, 2008Publication date: August 19, 2010Inventors: Amir Maximiliaan Batenburg, Robert Jan Van Der Velden
-
Publication number: 20100209573Abstract: The present invention relates to a granulated seasoning salt and a preparation method thereof, characterized by using a gelatinized tapioca starch solution as a binder and an anti-caking agent. The granulated seasoning salt according to the present invention is prepared by using a gelatinized tapioca starch solution as a binder and an anti-caking agent to solve the problem such as caking property due to moisture absorption. Thus, the prepared seasoning salt has high binding capacity and stability, does not turn brown, is rapidly eluted, and can be stored for a long period of time without dissociation of the mixed materials.Type: ApplicationFiled: February 12, 2010Publication date: August 19, 2010Applicant: CJ CHEILJEDANG CORPORATIONInventors: Mi Na Jo, Min Kyung Lee, Won Dae Chung, Jun Bong Choi
-
Publication number: 20100112186Abstract: The present invention relates to a method for enhancing salty taste-like taste of food and drink, as well as providing a seasoning composition and a salty taste-like taste enhancer to be provided to the method. The present invention provides a seasoning composition including a 5?-ribonucleotide and a branched-chain amino acid; the seasoning composition and the salty taste-like taste enhancer containing 0.45 to 81 parts by weight of the branched-chain amino acid relative to 100 parts by weight of the 5?-ribonucleotide; and a method for enhancing salty taste-like taste of food and drink containing 2 to 90 parts by weight of the 5?-ribonucleotide and 0.05 to 9 parts by weight of the branched-chain amino acid.Type: ApplicationFiled: March 26, 2008Publication date: May 6, 2010Inventors: Junko Tanizawa, Yoshiya Fushimi
-
Publication number: 20100112185Abstract: 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.Type: ApplicationFiled: October 31, 2008Publication date: May 6, 2010Applicant: FRITO-LAY NORTH AMERICA, INC.Inventor: Malina Elizabeth JANAKAT
-
Publication number: 20100104733Abstract: A food composition is provided useful for decreasing the amount of sodium while maintaining a high perceived saltiness of said food composition. The food composition comprises a particulate phase and a soluble phase and a selective sodium distribution between said phases whereby the amount of sodium in the particulate phase is at least 4 wt %, more preferably at least 10 wt % more preferably at least 15 wt % and most preferably at least 20 wt %, and preferably at most 99.99 wt %, more preferably at most 99 wt %, more preferably at most 90 wt %, most preferably at most 70 wt % by weight of the total amount of sodium in the particulate and soluble phase.Type: ApplicationFiled: November 29, 2007Publication date: April 29, 2010Inventors: Johanna Louise Busch, Jacoba Anna Maria Keulemans, Gerrit Jan van den Oever, Freek Reckweg
-
Publication number: 20100075017Abstract: An embodiment of the present invention relates to a salty taste enhancer containing an amino acid and/or a derivative thereof, the amino acid being L-leucine, or L-leucine and L-isoleucine. At least one embodiment provides: (i) a salty taste enhancer which is capable of effectively enhancing a salty taste of food or drink, (ii) food or drink containing the salty taste enhancer, and/or (iii) a method for producing the food or drink.Type: ApplicationFiled: March 28, 2008Publication date: March 25, 2010Inventors: Toshihide Nishimura, Mio Sakimori, Yoshinao Harada
-
Publication number: 20100062140Abstract: Seasoning of liquid material containing at least sodium chloride, seasoning components and solvent is dried at a temperature not more than the boiling temperature of the liquid material to generate mixture bodies containing large-diameter spherical bodies and small-diameter spherical bodies. Accordingly, the solvent is not rapidly vaporized, but it is slowly vaporized and components dissolved in water, and particularly sodium chloride is not agglomerated on the surface layer portions of the large-diameter spherical bodies, but kept inside the large-diameter spherical bodies. Therefore, segregation of sodium chloride on the surface layer portions can be suppressed, and deliquescence is reduced. Accordingly, there can be obtained dry powder seasoning which is low in deliquescence under a using state and excellent in storage stability for a long term.Type: ApplicationFiled: November 30, 2006Publication date: March 11, 2010Applicant: MISATO PLAHEAT MFG. LTD.Inventors: Shin Kiyokawa, Taro Kiyokawa
-
Publication number: 20100062115Abstract: There is provided a low sodium sea salt and a method for producing the same. A first amount of natural seawater containing sodium, chloride, potassium, magnesium, sulfate and other trace minerals is introduced into a containment structure which is periodically exposed to the sun. Preferably, the containment structure is located outdoors in an arid climate with direct exposure to sunlight. An amount of water is evaporated forming a brine. An amount of sodium chloride is crystallized and an amount of the crystallized sodium chloride is removed so that the remaining brine includes substantial amounts of potassium, magnesium and sulfate. A second amount of natural seawater is combined with the remaining brine forming a diluted brine. An amount of water is evaporated from the diluted brine. Sodium chloride, potassium sulfate and magnesium sulfate is crystallized forming a low sodium sea salt whereby the sodium chloride is no more than 70 weight percent.Type: ApplicationFiled: November 17, 2009Publication date: March 11, 2010Applicant: OCEAN'S FLAVOR FOODS, LLCInventors: Alan W. Kirchner, Alan Fisher
-
Publication number: 20100047398Abstract: A sodium-free or low-sodium seasoning composition, comprising an acidulant selected from the group consisting of citric acid, tartaric acid, fumaric acid, lactic acid and mixtures thereof; a potassium salt; a calcium salt; a magnesium salt; and rice flour.Type: ApplicationFiled: March 21, 2008Publication date: February 25, 2010Inventor: Ramon Efrain Vasquez
-
Publication number: 20100028496Abstract: The present invention relates to a composition for reducing the sodium chloride content in food products, to processes for the preparation thereof and to uses.Type: ApplicationFiled: July 22, 2009Publication date: February 4, 2010Applicant: SYMRISE GmbH & Co. KGInventors: Sylvia Barnekow, Rainer Barnekow, Christopher Sabater-Lüntzel
-
Publication number: 20100015291Abstract: The present invention relates to a double-fortified salt composition comprising sodium chloride, between 5 and 100 ppm of iodine in the form of iodate, between 50 and 10,000 ppm of iron as a food-grade iron(III) compound, and between 0.005 and 0.2 wt %, based on the totat weight of the salt composition, of one or more food-grade oils, with the proviso that essentially all iron and iodate is not micro-enicapsulated, to a premix therefor, to a process for preparing such a double-fortified salt composition and premix, and to the use thereof.Type: ApplicationFiled: March 16, 2007Publication date: January 21, 2010Applicant: AKZO NOBEL N.V.Inventors: Justus Marie De Jong, Gerrit Jan Stokkers
-
Publication number: 20090238906Abstract: A taste improving agent containing as an active ingredient a whey mineral satisfying all the criteria (a), (b), (c), (d), and (e) below: (a) an ash content in an solid portion of the whey mineral is 25 to 75% by mass; (b) a calcium content in a solid portion of the whey mineral is less than 2% by mass; (c) a calcium content in an ash portion of the whey mineral is less than 5% by mass; (d) a lactic acid content in a solid portion of the whey mineral is 1.0% by mass or more; and (e) a pH of an aqueous solution containing 0.1% by mass of a solid portion of the whey mineral is 6.0 to 7.5.Type: ApplicationFiled: June 20, 2007Publication date: September 24, 2009Applicant: ADEKA CORPORATIONInventors: Kenji Ikeda, Shuzo Tashiro, Satoshi Hamada, Katsuhiko Sato
-
Publication number: 20090214728Abstract: 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.Type: ApplicationFiled: October 6, 2006Publication date: August 27, 2009Applicant: SYMRISE GmbH & Co. KGInventors: Jakob Ley, Guenter Kindel, Sylvia Muche, Kathrin Freiherr, Stefan Brennecke, Gerhard Krammer
-
Publication number: 20090196958Abstract: A breading and breading mix comprising a crunchy corn-flavored ingredient, food products created therewith, and methods related thereto, wherein a unique visual experience results from variation in particle size and arrangement, wherein a unique smell and taste experience results from breading flavoring, and from preferred marination processes, and wherein virtually any meat, vegetable or food based product can be adapted into a shelf stable, refrigerated, or frozen Mexican taco-related organoleptic experience.Type: ApplicationFiled: June 27, 2007Publication date: August 6, 2009Inventor: Mark Sosebee
-
Publication number: 20090169701Abstract: The invention relates to a salt substitute mixture containing NaCl, KCl and sodium gluconate. The ratio by weight of KCl to sodium gluconate ranges from 1.5:1 to and the proportion of NaCl is at least 45% by weight. Furthermore, the invention relates to the use of the mixture in the food industry and as a spice mixture.Type: ApplicationFiled: March 17, 2007Publication date: July 2, 2009Inventors: Matthias Pfeiffer, Claudia Scholten, Sabine Oellers
-
Publication number: 20090155408Abstract: The present invention relates to a novel substitute for common salt NaCl, comprising at least one yeast extract, flour of aromatic nature and a low-sodium salt, and to its use as a salting agent. The invention also relates to the use of yeast extract and of flour of aromatic nature for their masking effects on the off-flavours of low-sodium salts, in particular potassium and/or ammonium salts.Type: ApplicationFiled: May 15, 2007Publication date: June 18, 2009Applicant: Lesaffre Et CompagnieInventors: Camille Dupuy-Cornuaille, Pascal Lejeune, Jean-Jacques Muchembled, Alain Simonneau
-
Publication number: 20090155391Abstract: Disclosed is a hydroxycitric acid salt composition comprising a mixture of calcium and potassium salts of hydroxycitric acid, preferably in a defined proportion. The HCA salts are prepared by a process that includes treating an aqueous extract of Garcinia cambogia or Garcinia indica fruit with a liquid quaternizing agent such as a trialkylamine in which the alkyl groups are octyl, caprylyl, isooctyl, lauryl or decyl. The process yields a very pure, stabilized mixed salt composition that is free of potentially toxic chemical residues, and is substantially tasteless for optimal use in a variety of foods, beverages and dietary supplements.Type: ApplicationFiled: February 26, 2009Publication date: June 18, 2009Applicant: UNIBAR CORPORATIONInventors: Sunil BHASKARAN, Sevanti MEHTA
-
Publication number: 20090117254Abstract: Low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost-effectively provide a salt substitute without modifying the NaCl.Type: ApplicationFiled: August 31, 2006Publication date: May 7, 2009Inventor: Sambasiva Chigurupati
-
Publication number: 20090104330Abstract: A reduced sodium salty taste composition for reduction of sodium chloride in food contains sodium chloride, at least one of a food acid and a salt of a food acid, at least one of an amino acids and a salt of an amino acid, and can additionally contain potassium chloride, yeast extract, sweeteners, and flavors. A food containing the reduced sodium salty taste composition and a process for making the reduced sodium salty taste composition are disclosed.Type: ApplicationFiled: October 19, 2007Publication date: April 23, 2009Applicant: MCCORMICK & COMPANY, INC.Inventor: Dmitriy V. ZASYPKIN
-
Publication number: 20090047396Abstract: A salty taste enhancer containing sodium lactate and/or potassium lactate as active ingredient(s). When the salty taste enhancer is used, a salty taste of a food or beverage can be enhanced without change in the taste quality by addition at an extremely small quantity. The salt composition using the salt taste enhancer has taste quality equal to that of sodium chloride and an enhanced salty taste.Type: ApplicationFiled: June 20, 2007Publication date: February 19, 2009Applicant: Adeka CorporationInventor: Kenji Ikeda
-
Publication number: 20090041900Abstract: 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.Type: ApplicationFiled: March 6, 2008Publication date: February 12, 2009Inventor: Juan Antonio Flores Zuniga
-
Publication number: 20090035444Abstract: The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantify of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and/or preservatives, and (b) a salt substitute containing potassium chloride and bitterness inhibitors taurine and 5?-adenosinic acid, 5?-inosinic acid and/or 5?-guanylic acid. Furthermore, the present invention provides foods containing these compositions, methods of using these compositions and methods for preparing them.Type: ApplicationFiled: October 16, 2008Publication date: February 5, 2009Applicant: Redpoint Bio CorporationInventors: Francis Raymond Salemme, Abraham I. Bakal, Richard Barndt
-
Publication number: 20090011115Abstract: An edible film comprises at least one flavoring, pullulan, and at least one plasticizer. The at least one plasticizer is present in an amount that is effective to prevent the film from becoming brittle. Pullulan makes up greater than 50% by weight of the non-flavoring solids in the film. The film can be contacted with a food to provide flavoring in or on the food.Type: ApplicationFiled: March 10, 2008Publication date: January 8, 2009Inventors: Carter D. Foss, Andrew Hoffman, Shiji Shen, Adrienne Michele Stucky, Judy Lynn Turner
-
Publication number: 20090004332Abstract: A salt substitute for replacing a significant part of NaCl in the human diet is provided, as well as a method for producing it. The substitute, being manufactured from de-flavored discolored tomato serum contains only natural materials, and it may be a transparent liquid containing solids originating from tomatoes, further possibly having a reduced sugar content.Type: ApplicationFiled: December 10, 2007Publication date: January 1, 2009Applicant: GAN SHMUEL FOODS LTD.Inventors: Yuval Katzir, Eli Budman
-
Publication number: 20080314107Abstract: Salts of mineral nutrients stabilized with amino acids and/or ammonium salt, product and food supplement in which they are included and procedures of obtention, where the salts are obtained with anions of organic acids or inorganic anions and metallic cations associated with amino acids and/or ammonium salt, in which the invention introduces its general structure: {[Ac]n?·Men+?n[Amino acid and/or ammonium salt]}·xH2O Where ? represents a covalent dative bond, These new compounds have better taste and more solubility in water, making them more bioavailable.Type: ApplicationFiled: October 13, 2006Publication date: December 25, 2008Inventors: Eduardo Walter Ettlin, Jose Ruben Boccio, Adrian Tomas De Paoli, Edgardo Adrian Hager, Pablo Adrian De Paoli
-
Publication number: 20080305213Abstract: The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.Type: ApplicationFiled: May 13, 2008Publication date: December 11, 2008Applicant: KERRY GROUP SERVICES INTERNATIONAL, LTD.Inventors: Ann HUSGEN, Ken BAUMAN, Lacey MCKLEM, Petri PAPINAHO, Beth JONES
-
Patent number: 7455865Abstract: A food flavoring encapsulate includes an encapsulated substrate, such as salt, wherein the substrate is encapsulated by a flavored oil. The flavored oil incorporates a Maillard reaction product and is preferably substantially free of water.Type: GrantFiled: April 22, 2004Date of Patent: November 25, 2008Assignee: Wynn Starr Flavors, Inc.Inventors: Michael D. Buononato, Steven B. Zavagli
-
Patent number: 7455872Abstract: The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The compositions contain as bitterness inhibitors taurine and 5?-adenosinic acid, and 5?-inosinic acid, and/or 5?-guanylic acid. Furthermore, the present invention provides methods of using these compositions and methods for preparing them.Type: GrantFiled: June 20, 2005Date of Patent: November 25, 2008Assignee: Redpoint Bio CorporationInventors: Francis Raymond Salemme, Richard Barndt
-
Patent number: 7452563Abstract: The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantity of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and/or preservatives, and (b) a salt substitute containing potassium chloride and bitterness inhibitors taurine and 5?-adenosinic acid, 5?-inosinic acid and/or 5?-guanylic acid. Furthermore, the present invention provides foods containing these compositions, methods of using these compositions and methods for preparing them.Type: GrantFiled: June 20, 2005Date of Patent: November 18, 2008Assignee: Redpoint Bio CorporationInventors: Francis Raymond Salemme, Abraham I. Bakal, Richard Barndt
-
Publication number: 20080248159Abstract: A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results, after dispersion of 10 g of improver in 100 g of distilled water, in liquid having a pH of 3.8 to 7.0, said liquid improver being obtained by dispersion of the solid improver in an aqueous phase.Type: ApplicationFiled: March 31, 2005Publication date: October 9, 2008Inventors: Pascal Julien, Marie-Pierre Lejeune-Luquet, Eric Schubert
-
Publication number: 20080220127Abstract: 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.Type: ApplicationFiled: March 7, 2007Publication date: September 11, 2008Inventor: Juan Antonio Flores Zuniga
-
Publication number: 20080206412Abstract: A supplementary food composition comprising at least one organic mineral salt that contributes to alkaline power in a quantity ranging from 20 to 200 mEq and is capable of neutralizing an acidic charge of 20 to 200 mEq of H+ hydrogen ions H+ or 20 to 200 mmol of H+.Type: ApplicationFiled: March 15, 2006Publication date: August 28, 2008Applicant: LarenaInventor: Christian Leclerc
-
SALT REPLACING COMPOSITION, PROCESS FOR ITS PREPARATION AND FOOD SYSTEMS CONTAINING SUCH COMPOSITION
Publication number: 20080199595Abstract: A salt replacing composition for replacing sodium chloride in food contains a major amount of potassium chloride, ammonium chloride and at least one of an amino acid and a salt of an amino acid. A reduced sodium chloride composition contains the salt replacing composition and sodium chloride. A food containing the salt replacing composition and a process for making the salt replacing composition.Type: ApplicationFiled: February 15, 2007Publication date: August 21, 2008Applicant: McCormick & CompanyInventors: Dmitriy V. Zasypkin, Michael A. Porzio -
Publication number: 20080193591Abstract: A taste improving agent for food and beverage containing potassium chloride that can effectively relieve unpleasant tastes, such as bitter taste and harsh taste, attributed to potassium chloride without detriment to the flavor of the food and beverage; a process for producing a food and beverage containing potassium chloride of high palatability having the bitter taste and harsh taste of potassium chloride suppressed; and a food and beverage containing potassium chloride produced by the production process. Use is made of a taste improving agent comprising a basic amino acid and/or a basic peptide as an active ingredient. It is preferred that the basic amino acid be at least one member selected from among histidine, arginine and lysine and the basic peptide at least one member selected from among anserine, carnosine and balenine. This taste improving agent is added to a food and beverage containing potassium chloride, thereby obtaining a food and beverage containing potassium chloride with improved taste.Type: ApplicationFiled: December 26, 2005Publication date: August 14, 2008Applicant: Yaizu Suisankagaku Industry Co., Ltd.Inventors: Takuro Wada, Hideki Matsuda, Yusuke Akahori
-
Patent number: 7402328Abstract: A stable sodium-free aqueous seasoning solution of agreeable salty taste, adapted as a substitute for common salt in cooked and uncooked foodstuffs, containing purified water, an organic acid, a potassium salt, a calcium salt, and a magnesium salt. The mineral solution provides a dietary supplementation of magnesium, calcium, and potassium—indispensable minerals of a diet—to which colorants, natural essences and artificial essences (singly or in combination), and low concentrations of sodium chloride may be added.Type: GrantFiled: December 8, 2003Date of Patent: July 22, 2008Inventor: Ramon Efrain Vasquez
-
Publication number: 20080085360Abstract: 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.Type: ApplicationFiled: October 5, 2006Publication date: April 10, 2008Inventor: Sambasiva Rao Chigurupati
-
Publication number: 20080076734Abstract: 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.Type: ApplicationFiled: June 1, 2005Publication date: March 27, 2008Applicant: CORAL BIOTECH KABUSHIKI KAISHAInventor: Fusako Maehira
-
Publication number: 20080044550Abstract: Water-soluble natural integral sea salt tablets preparable as unit doses simple and easy to use, and a method for producing the tablets.Type: ApplicationFiled: March 1, 2005Publication date: February 21, 2008Applicant: The Fresh Salt Company S.r.l.Inventor: Salvatore Daidone