Abstract: The present invention relates to a method for preparing a dairy product with reduced sodium, wherein a yeast extract comprising at least 30% w/w 5?-ribonucleotides, on the basis of sodium chloride free dry matter, is added to a dairy composition used in the production of dairy product with reduced sodium. Preferably, a yeast extract is used wherein the total amount of 5?-GMP plus 5?-IMP is at least 15% w/w on the basis of sodium chloride free dry matter. The method of the invention may advantageously be used since off-tastes are masked and salt perception is enhanced.

Abstract: The present invention relates to a thin mouthfeel, calcium-fortified, beverage to be used to provide dietary calcium supplementation. Said thin mouthfeel calcium-fortified beverage has been calcium-fortified by means of a calcium (lactate) gluconate citrate. It has been found that calcium (lactate) gluconate citrate has a high dissolution rate, a very good taste and sufficient solubility for use in thin mouthfeel beverages. It even performs well as a calcium source in calcium-fortified waters and enhanced (near) water beverages in which the taste requirements are even more demanding than in normal soft drinks. The invention is also directed to calcium-fortified water and enhanced (near) water beverage comprising calcium (lactate) gluconate citrate.

Abstract: The present invention relates to a calcium-fortified, protein-based beverage to be used to provide dietary calcium supplementation. To this end, the present invention is directed to a calcium-fortified protein-based beverage characterized in that the beverage is calcium-fortified by means of a calcium (lactate) gluconate citrate. Within the context of the present invention protein-based beverage is defined as any beverage containing more than four or more grams of protein per serving and includes both beverages based on cow's milk, as well as on soy milk. The beverage according to the invention provides a bioavailable source of calcium and excellent solubility without negatively affecting taste, texture and protein stability. It was found that, in contrast to other conventional calcium salts, the calcium (lactate) gluconate citrate causes less denaturalization of the proteins.