Taste-enhancement of sodium chloride-reduced compositions
US5370882A · kind A · utility
2Cited by
10References
28Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jan 26, 1993 |
| Grant date | Dec 6, 1994 |
| Priority date | — |
| Expiry date | Jan 26, 2013 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y302/01068
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.