Abstract: The taste of foods and beverages containing less than a normal amount of sodium chloride is enhanced by addition of a food-acceptable encapsulated ammonium salt. Food-acceptable carrier agents for encapsulating food-acceptable ammonium salts include maltodextrin, gum arabic and gelatinized starches, in particular, starches which have a high amylopectin content, and in particular, a gelatinized starch hydrolysate debranched at 1,6-alpha-D-glycosidic linkages. The ammonium salts are usefully prepared with ammonia recovered during spray-drying of fermented soy sauce and by recovering ammonia formed by acid hydrolysis of a protein.

Abstract: Palatable compositions are disclosed which are useful as salt substitutes comprising calcium ascorbate as the major component in combination with minor constituents including sodium chloride, sodium ascorbate, free ascorbic acid and potassium chloride. The palatable compositions are characterized by an appealing salt-like taste and have a pH in aqueous solution preferably in the range of about 4 to about 5.

Abstract: Compositions that are effective as salt substitutes and enhancers comprise novel mixtures of sodium chloride and derivatives of amiloride, indanyloxyacetic acid, or anthranilic acid. The present invention provides for a method of enhancing the saltiness of edible materials by the addition of the above-mentioned derivatives. The present invention further provides for a method of imparting saltiness to, or enhancing saltiness of, edible materials by the administration or use of the above-mentioned derivatives in lieu of the higher levels of sodium chloride that would be required if sodium chloride were being used alone.

Abstract: Improved baked goods, doughs or batters, dry mixes and methods for producing same are provided by the addition of a special calcium citrate reaction product to the flour-containing baking ingredients.

Abstract: Sweetness inhibitors which are substantially tasteless have been found to be bitter taste inhibitors or blockers. Conversely, bitter taste inhibitors which are substantially tasteless have been found to be sweet taste inhibitors or blockers.

Abstract: Salts containing lysine, chloride ion and succinic acid in which the lysine is present in greater molar concentration than the chloride or succinic acid possess a salty flavor making them useful as table salt substitutes and flavor enhancers. Low sodium and low potassium salts containing sodium or potassium in addition to the lysine, chloride ion and succinic acid also are disclosed.

Abstract: A sodium-free composition suitable for use as a substitute for common table salts and a method for preparing the same. The sodium-free composition has as its primary components potassium citrates, calcium citrates, and mixtures of the two components. The material can be prepared by drying and pulverizing crystalline solids derived from a solution containing sufficient citric acid to provide an initial solution pH less than about 3.5, sufficient hydrogen ions to provide a secondary solution pH greater than about 5 and sufficient ions derived from inorganic acids selected from the group consisting of hydrogen chloride, sulfuric acid, phosphoric acid, admixtures thereof to yield a final solution pH between about 3 and about 7.8.

Abstract: Novel compositions comprising mixtures of sodium chloride and choline-containing compounds which are effective as salt substitutes or enhancers are disclosed along with a method for imparting saltiness to, or enhancing the saltiness of, edible materials by the addition of these novel compositions. A method for enhancing the saltiness of edible materials by the addition of choline-containing compounds is also disclosed. Further, a process of producing the novel compositions in the form of free-flowing granules of good shelf-life and acceptable saltiness is disclosed.

Abstract: An edible salt enhancing composition is provided which is a combination of L-aspartic acid and L-arginine and sodium chloride.

Abstract: The invention disclosed is a process to remove the bitterness from KCl. In this process KCl, up to about 56.7% of the solution, by weight is dissolved in hot drinking water. The pH of the solution is then oscillated and returned to near neutral by either first raising the pH by the addition of an appropriate base, such as potassium hydroxide (KOH) and then lowering the pH to near neutral by the addition of food acids, such as malic acid, fumaric acid, adipic acid, succinic acid, hydrochloric acid or phosphoric acid or, combinations of these acids. Or, first lowering the pH and then raising it to near neutral. The solution is then cooled and the resulting precipitate separated from the solution (solution A). The precipitate is then dissolved in hot drinking water (solution B) and the pH is again raised and lowered as described above. Solution A and solution B are then mixed together (solution C). A compound from the group consisting of the amino acid and their salts, in a minimum amount of 0.

Abstract: Process for the production of salt in which sodium chloride is crystallized in the form of spheres by evaporation of a sodium chloride brine and the spheres obtained are then broken up. The salt produced by the process is particularly suitable for the food industry.

Abstract: An edible salt enhancing composition is provided which is a combination of L-aspartic acid and L-arginine and sodium chloride.

Abstract: A low sodium salt composition contains NaCl, a bulking agent and optionally a binder. The composition preferably has a density of less than about 0.6 gram/cc and tastes, handles and flows like a table salt.

Abstract: A low sodium salt composition suitable as a table salt product which comprises:a. 30 to 90 parts NaCl;b. 5 to 70 parts of a non-gritty bulking agent; andc. 0 to 40 parts of a binder;wherein the bulking agent is coated with the NaCl or the NaCl, bulking agent and, optionally binder are uniformly dispersed in a granule is provided. The composition preferably has a density of less than about 0.6 gram/cc and tastes and handles like ordinary table salt.

Abstract: A free-flowing salt substitute granule which comprises a core composition comprising a nonsweet carbohydrate and a coating on the core comprising sodium chloride.

Abstract: A sodium chloride substitute composition having low bitterness and an intense sodium chloride flavor is prepared containing autolyzed yeast, ammonium chloride and optionally potassium chloride. The composition is prepared preferably by a method wherein yeast, an exogenous enzyme, ammonium chloride, optionally potassium chloride and liquid are mixed to form a liquid mixture, the mixture is stirred at an elevated temperature until the yeast is autolyzed, and the mixture is dried. The composition contains an amount of autolyzed yeast relative to the amount of ammonium chloride in the range of about 60 to 95 percent by weight. The composition is suitable for use in processed meats and snack foods.

Abstract: In a foodstuff, the salt content present as such therein and imparting the flavor thereto is reduced by up to 50% by weight, without noticeable detriment to the flavor, by adding collagen hydrolysate.

Abstract: This invention relates to processes and compositions found useful for potentiating the taste of sodium chloride in humans. It has been found that the taste of sodium chloride can be enhanced in the human mouth by combining therewith, or with foods or beverages containing same, small quantities of cationic surfactants comprised of certain quaternary ammonium salts. A preferred sodium chloride taste enhancing surfactant is cetyl pyridinium chloride.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) sweetness of foodstuffs and beverages caused by non-neutrative sweeteners e.g.

Abstract: A molasses-based liquid animal feed supplement including a nutritionally appropriate phosphorus content is hardened into a solid form by the addition of a small amount of a soluble calcium compound, e.g., calcium chloride. The disclosed solid animal feed supplement is sufficiently palatable to permit its free choice feeding and contains sufficient molasses to help meet the energy requirements for maintenance and weight gain of grazing animals. The solid animal feed supplement is prepared by mixing the ingredients to provide a solution having a critical pH, in the range of from 2.7 to 4.5, to permit the in-situ reaction of an orthophosphate compound and a calcium compound. Within this critical pH range, the solution quickly hardens into a solid molasses block having a hardness of 80 or less (i.e. in 0.1 mm Penetrometer units). To avoid requiring excess calcium ion to effect hardening, the ingredients are, preferably, mixed in the absence of added sulfate ion and calcium sequestrants.

Abstract: A salt substitute comprising whey mineral which is produced by reducing lactose and protein from whey, an alkali metal salt, and optionally an alkaline earth metal salt is disclosed. A seasoning which is prepared by combining the salt substitute with one or more subtances selected from sweeteners, protein hydrolyzates, amino acids and nucleic acid-related substances, as well as a foodstuff containing the salt substitute are also disclosed.The salt substitute produced by the method described herein has salty taste comparable to that of the common salt when used in the same way of the common salt, and allows the sodium ion intake to be lowered while keeping the taste of the foodstuff unchanged.

Abstract: Mixture of salts that contains dissociable ions of Mg, K, Na or H. The mixture can be used as table salt or preservative salt, such as fruit salts, as baking powder, or as a preparation that maintains health.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Abstract: The invention provides a culinary seasoning composition. The composition comprises a saline component and a trace element component, the trace element component itself comprising at least one compound of a trace element selected from zinc, copper, manganese, chromium, selenium or molybdenum or a mixture of two or more such compounds. The composition is formulated such that a portion of from about 5 to about 15 grams of the composition contains at least a recommended daily dietary allowance of at least one of said trace elements.The composition is prepared by dissolving the trace element component in a small amount of water, blending the solution with part of the saline component or with at least part of any diluent or a mixture thereof, and thereafter blending with the saline component or the remainder thereof.

Abstract: Bay salt with Ginkgo, Persimmon, Pine and Bamboo are used to form an initial mixture with bay salt in a ratio of about 200:1 by weight percent. The mixture is placed in a special furnace, and then burned by using firewood of Ginkgo, Persimmon, Pine and Bamboo at a temperature of about 1,000.degree. to 1,3000.degree. C. to produce a solid salt ash. The solid salt ash is then repeatedly burned about 5 to 6 times in accordance with the above method to produce a burned solid salt ash. This burned solid salt ash is the put into a Bamboo tube and further burned with firewood of Ginkgo, Persimmon, Pine and Bamboo at about 1,000.degree. to 1,300.degree. C. Finally, the burned solid salt ash is put into an electric furnace, and heated at a temperature of about 1,3000.degree. C. to manufacture the salt composition.

Abstract: A method for curing primal cuts of meats to provide a substantially sodium-free meat product including the steps of forming a curing composition comprising ammonium chloride, ammonium phosphate, and potassium phosphate in the ratio by weight of 10:4:2.75, for maintaining the curing composition at a pH in a range from 6.3 to 7.0, and injecting or mixing said curing composition into said primal cuts of meats in a range from 22% to 26% by weight of the weight of the primal cuts of meat being treated.Specific curing compositions are also provided for use with the method of the present invention.

Abstract: The invention provides a protein hydrolysate with(a) a content of NaC1 between 0 and 35% w/w;(b) a content of free amino acids between 25 and 100% w/w; and(c) a content of glutamic acid between 8 and 60% (w/w calculated as dry matter)and optionally from 0-75% by weight of the hydrolysate of a saccharide carrier. Such a hydrolysate is obtainable by gel filtration over a porous material having an average pore diameter between 0.5 and 2.5 nanometers and eluting the desired fraction.

Abstract: A dietetic food seasoning is claimed, characterized in that, for its production, vegetable proteins are hydrolyzed with 2 to 7.5 times the amount by weight of 15-30% by weight aqueous hydrochloric acid and/or phosphoric acid at 100.degree. C. to 120.degree. C., the hydrolyzate is optionally treated with active carbon, neutralized with 30-60% by weight aqueous potassium hydroxide solution until a pH value of 4-6.8 has been reached, the resultant mixture is optionally concentrated to a volume of 1.2 to 2.8 liters per kilogram of vegetable protein used, and filtered, after allowing to stand for at least two hours at 10.degree. C. to 30.degree. C.

Abstract: A process for treating potassium chloride, wherein the potassium chloride is dissolved in an aqueous medium and resulting solution is heated to evaporate water contained therein.

Abstract: A salt substitute composition is disclosed which includes a blend comprising:(a) potassium chloride(b) maltodextrin and(c) sodium chloride.In an embodiment, cream of tartar is further included in the salt substitute composition.

Abstract: A salt substitute composition is disclosed which includes a blend consisting essentially of:(a) potassium chloride and(b) maltodextrin.

Abstract: A salt substitute composition is disclosed which includes coated particles, each particle comprising:(a) a core comprising potassium chloride and(b) a coating on the core, the coating including a mixture containing:(i) maltodextrin and(ii) cream of tartar (potassium bitartrate) and(iii) optionally, sodium chloride.Also disclosed is a process for preparing a salt substitute composition which includes spraying an aqueous solution containing cream of tartar and maltodextrin (and sodium chloride, if included) onto an agitated and heated bed of particles including potassium chloride.

Abstract: A salt substitute composition is disclosed which comprises coated particles, each particle comprising:(a) a core comprising potassium chloride and(b) a coating on the core, the coating comprising maltodextrin and being free of sodium chloride.Also disclosed is a process for preparing a salt substitute composition which includes spraying an aqueous solution containing maltodextrin onto an agitated and heated bed of particles including potassium chloride.

Abstract: A salt substitute composition is disclosed which includes coated particles, each particle comprising:(a) a core comprising potassium chloride and(b) a coating on the core, the coating including a mixture containing:(i) maltodextrin and(ii) sodium chloride.Also disclosed is a process for preparing a salt substitute composition which includes spraying an aqueous solution containing sodium chloride and maltodextrin onto an agitated and heated bed of particles including potassium chloride.

Abstract: A salt substitute composition is disclosed which includes a blend comprising:(a) potassium chloride,(b) maltodextrin and(c) cream of tartar (potassium bitartrate)and being free of sodium chloride.

Abstract: Described is the use in augmenting or enhancing the flavor of a meat-flavored foodstuff by using a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising:(a) from about 0.25 up to about 0.80 mole percent of lactic acid and/or a lactate salt;(b) from 0 up to about 0.09 percent on a dry basis of glycolic acid or a glycolate salt;(c) from 0 up to about 10.0 mole percent on a dry basis of a magnesium salt;(d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate and/or a monoacid phosphate and/or a diacid phosphate and/or phosphoric acid taken alone or taken further together with at least one tripolyphosphate; pyrophosphate or polymetaphosphate;(e) from 0 mole percent up to about 40 mole percent on a dry basis of a sodium salt;(f) from about 8 mole percent up to about 50 mole percent on a dry basis of a potassium salt;(g) from about 0.

Abstract: The present invention relates to new and novel commercially acceptable baked dough products having a reduced sodium ion content and in which no sodium chloride or salt, as it is commonly known, has been added thereto, and yet the baked dough product will have the desired salt taste but will be free of any bitter taste characteristic of most prior salt substitutes. This result is achieved by incorporating in the dough materials prior to the baking thereof as a salt substitute a combination of potassium chloride in an amount which will impart the required salt flavor to the baked dough product and product containing undenatured lactalbumin in an amount sufficient to impart a muting or neutralizing action to the potassium chloride to remove or abate the intense and disagreeable bitter flavor normally imparted by potassium chloride when present in baked dough products.

Abstract: A low-sodium seasoning composition adapted as a substitute for common table salt and as a magnesium dietary supplement comprised of from about 40 to about 50 weight percent of sodium chloride in admixture with from about 25 to about 35 weight percent of potassium chloride and from about 15 to about 25 weight percent of magnesium salt, including magnesium sulfate or magnesium chloride. The particular low-sodium salt substitute formulation results in a synergistic or enhanced saltiness taste per unit weight through the combination of the sodium and potassium salts without any potassium-generated bitterness or bitter after-taste sensation because of the presence of magnesium salt which masks or overcomes such bitterness or after-taste while providing desirable magnesium dietary supplementation.

Abstract: Described is a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising:(a) from about 0.25 up to about 0.80 mole percent on a dry basis of a lactic acid/lactate species mixture having the structures: ##STR1## (b) from 0 up to about 0.09 mole percent on a dry basis of glycollic acid/glycollate ion species mixture having the structure: ##STR2## (c) from 0 up to about 10.0 mole percent on a dry basis of magnesium ion; (d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate/monoacid phosphate/diacid phosphate/phosphoric acid species mixture having the formula:[PO.sub.4.sup..ident. ]+[HPO.sub.4.sup.= ]+[H.sub.2 PO.sub.4.sup.- ]+H.sub.3 PO.sub.4taken alone or taken further together with at least one of the species tripolyphosphate; pyrophosphate or polymetaphosphate.

Abstract: A substantially sodium-free salt substitute composition which comprises: (a) from about 0.1% to about 2% by weight of hydrolyzed collagenous animal protein having an average molecular weight of from about 500 to about 5000, an amino nitrogen content of from about 1% to about 2% and a total nitrogen content of from about 15% to about 17%, and (b) from about 98% to about 99.9% by weight of potassium chloride.

Abstract: This invention relates to a method and apparatus for producing high pH water containing dissolved lime by forcing potable water through a column of powdered lime supported on a porous support without transporting significant quantities of lime out of the column. Two or more columns may be connected in parallel to permit recharging of one while the other remains on stream.

Abstract: Microfine salt having particles of from about 1 to about 10 microns in size can be incorporated in a fat or oil to provide a flavor-enhancing fat or oil composition. This composition is particularly useful in delivering salt to foods because the salt remains suspended for a commercially acceptable time when the fat or oil is heated. Other non-encapsulated flavor-enhancing materials within a density range of from about 1.8 to about 2.4 g./cc. can be used in place of or in conjunction with the salt. Fluid fats which have particulate suspensions of triglyceride hardstock are also useful for providing shelf- or storage-stable suspensions of microfine salt.

Abstract: The emulsifying and water binding properties of sausage, as well as the nutritional characteristics of sausage products, are improved by incorporating therein, as a partial replacement for sodium chloride, a salt system comprising calcium or sodium gluconate in combination with an alkaline phosphate.

Abstract: The present invention is a method of imparting a reddish color to granulated seasoning salts. The method involves forming a slurry of annatto, by acid precipitation from an alkaline solution, and blending this slurry with the salt to plate the annatto thereon. The resulting pigmented salt is useful for the seasoning of snack foods to give them a barbequed appearance.

Abstract: A stringently sodium-restricted dietetic salt consisting of a mixture of from 60 to 85% by weight of potassium chloride, from 10 to 30% by weight of potassium adipate, from 2 to 5% by weight of potassium tartrate, from 0.5 to 2% by weight of potassium glutamate, from 0.5 to 2% by weight of adipic acid and a total of from 0.004 to 0.06% by weight of potassium inosate and/or potassium guanylate, and the preparation of the salt in a fluidized bed apparatus.

Abstract: A method of manufacturing table salt effectively containing an efficient amount of the minerals from the sea water by using not fuel or electric energy but natural energy only. The method comprising the steps of infiltrating and flowing down the sea water from a hollow tower made of liquid permeable materials and producing primary salt water adding raw salt thereto to cause low solubility components to be separated and precipitated leaving residual salt water, and evaporating the moisture from said residual salt water at ambient temperature and humidity to produce table salt.

Abstract: A substantially sodium-free salt substitute containing 5'-nucleotides such as 5'-inosinic acid or its physiologically acceptable nonsodium salts, and 5'-guanosinic acid or its physiologically acceptable nonsodium salts, an amino acid mixture such as a nonsodium containing hydrolyzed vegetable protein, a sugar such as glucose, a potassium phosphate such as dipotassium orthophosphate, a potassium chloride, is disclosed. The salt substitute has an enhanced salty flavor even though the amount of potassium chloride is no more than 50% by weight. The salt substitute has further desirable gustatory flavors.

Abstract: Condiments, especially sodium chloride, are coated with saliva-insoluble zinc salts to prevent caking and to provide a dietary zinc supplement suitable for human use.

Abstract: A low sodium seasoning including potassium chloride as its major ingredient together with other non-sodium compounds masking the bitterness of the potassium chloride so that the seasoning can be substituted for sodium chloride seasonings.

Abstract: A salt seasoning mixture comprised of sodium chloride, potassium chloride, and encapsulated citric acid. The encapsulation of the citric acid dissolves in a user's mouth within 1 to 10 seconds to mask the bitter aftertaste of potassium chloride in the mixture.