# US 10,477,869 B2 · NaCl substitute agent

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- Number: US 10,477,869 B2
- Document ID: US10477869B2
- Status: Granted
- Kind: B2
- Application number: 13/514,071
- Filed: 2010-10-21
- Published: 2012-09-20
- Granted: 2019-11-19
- Earliest claimed: 2009-12-08
- Assignees: Lesaffre Et Compagnie
- Applicants: Pascal Lejeune; Camille Dupuy-Cornuaille; Michael Bultel
- Inventors: Pascal Lejeune; Camille Dupuy-Cornuaille; Michael Bultel
- Web page: https://patentgrep.com/patent/US10477869B2

## CPC

- A21D 8/047: {with yeasts}
- A21D 2/02: by adding inorganic substances
- A21D 2/38: Seed germs; Germinated cereals; Extracts thereof
- A23L 27/40: Table salts; Dietetic salt substitutes
- A23L 27/45: {Salt substitutes completely devoid of sodium chloride}
- A23L 33/14: Yeasts or derivatives thereof
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

A novel substitute for sodium salt is described that comprises deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. Also described are a composition comprising this new substitute and the use of this substitute in breadmaking and in prepared dishes.

## Claims

### Claim 1

A method for reducing the amount of NaCl in breadmaking, comprising a step of totally or partially replacing NaCl with a NaCl substitute, said NaCl substitute consisting of deactivated yeast and NaCl, and optionally a cereal extract and/or a breadmaking improver selected from the group consisting of ascorbic acid, emulsifiers, stabilizing-thickening agents, enzymes and mixtures thereof, wherein the NaCl/deactivated yeast ratio is between 1 and 5.7.

### Claim 2 (depends on 1)

The method according to claim 1, wherein the NaCl is totally replaced with the NaCl substitute.

### Claim 3 (depends on 1)

The method according to claim 1, wherein the yeast belongs to the genus Saccharomyces.

### Claim 4 (depends on 3)

The method according to claim 3, wherein the yeast belongs to the species Saccharomyces cerevisiae.

### Claim 5 (depends on 1)

The method according to claim 1, wherein the cereal extract is a malt extract.

### Claim 6 (depends on 1)

The method according to claim 1, wherein the breadmaking is the production of traditional French bread.

### Claim 7 (depends on 1)

The method according to claim 1, wherein the deactivated yeast is present in an amount in the range from about 0.4 to 1 wt. % relative to the total weight of flour in breadmaking.

### Claim 8 (depends on 7)

The method according to claim 7, wherein the deactivated yeast is present in an amount in the range from 0.6 to 0.8 wt. % relative to the total weight of flour in breadmaking.

### Claim 9 (depends on 7)

The method according to claim 7, wherein the deactivated yeast is present in an amount of 0.7 wt. % relative to the total weight of flour in breadmaking.

### Claim 10 (depends on 1)

The method according to claim 1, wherein NaCl is present in an amount in the range from about 0.9 to 1.6 wt. % relative to the total weight of flour in breadmaking.