Compositions to enhance taste of salt used in reduced amounts
US5711985A · kind A · utility
13Cited by
19References
28Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 22, 1995 |
| Grant date | Jan 27, 1998 |
| Priority date | — |
| Expiry date | Aug 22, 2015 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The salty taste of a food or beverage is enhanced by adding to the food or beverage a dehydrated composition containing from about 15% to about 65% by weight of an ammonium salt and from about 35% to about 85% by weight of a proteolyzed protein. The dehydrated composition contains from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.