Method for reducing the salt content in a foodstuff

US5000977A · kind A · utility

Assignee

• Deutsche Gelatine-Fabriken Stoess AG · DE

Inventors

• Kurt Marggrander · Spalt, DE
• Peter Koepff · Heidelberg, DE
• Klaus Braumer · Eberbach, DE

Key dates

• Filing date: Feb 24, 1989
• Grant date: Mar 19, 1991
• Expiry date: Feb 24, 2009

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L27/40
• WIPO field: Food chemistry
• WIPO sector: Chemistry

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.