Non-chemical named, saltiness enhancing mixture for use in ketchup and other foods, designed for marketing
OwnerKen Hantmaninventor
Life of this patent
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Abstract
A saltiness enhancing mixture containing only non-chemical named ingredients generally recognized as safe which substantially reduces the typical amount of sodium per serving in many types of foods while yet preserving an equal level of perceived saltiness without introducing predominant spicy flavor and without adding bitter notes requiring more than typical levels of sweetener.
Claims8
A saltiness enhancing mixture for use with tomato based foods, vegetables, meats, and poultry consisting essentially of:
- (a) onion powder or chive powder,
- (b) paprika,
- (c) salt,
- wherein (a), (b) and (c) are core ingredients that are mixed together in a ratio volumetrically of one part onion or chive powder to one and a half to two and a half parts paprika, to two to fifteen parts salt, adding the saltiness enhancing mixture to a first food serving that only adds from 20 to 80 mg of sodium to achieve a first saltiness, whereby achieving the first saltiness would require at least 140 mg of sodium, if the saltiness enhancing mixture was replaced by NaCl only, and wherein the saltiness enhancing mixture produces the first saltiness without adding predominant spicy flavor or adding bitterness, and wherein other spices or flavoring agents may be present only in trace quantities so as to provide flavor notes but without reducing the first saltiness of the said mixture of core ingredients.
A saltiness enhancing mixture for use with foods consisting essentially of:
- (a) onion powder or chive powder,
- (b) paprika,
- (c) salt,
- (d) garlic,
- wherein (a), (b) (c) and (d) are core ingredients that are mixed together in a ratio of one part onion powder to one and a half to two and a half parts paprika, to two to fifteen parts salt, to one-half to one part garlic,
- whereby adding the saltiness enhancing mixture to a first food serving provides 20 to 80 mg of sodium to achieve a first saltiness, whereby achieving the first saltiness would require at least 140 mg of sodium, if the saltiness enhancing mixture was replaced by NaCl only in said first food serving and wherein said saltiness enhancing mixture produces the first saltiness without adding predominant spicy flavor or adding bitterness and wherein other spices or flavoring agents may be present only in trace quantities so as to provide flavor notes but without reducing the first saltiness of the said mixture of core ingredients.
A saltiness enhancing mixture for use with foods consisting essentially of:
- (d) onion powder,
- (e) paprika,
- (f) salt,
- said members mixed together in a ratio volumetrically of one part onion powder to one and a half to two and a half parts paprika, to two to fifteen parts salt;
- whereby adding the saltiness enhancing mixture to a food serving to achieve a first saltiness that only adds 20 to 80 mg of sodium, and is an amount of sodium that is only 14% to 60% of the sodium that would produce said first saltiness which would require at least 140 mg of sodium if the saltiness enhancing mixture was replaced by NaCl only.
A saltiness enhancing mixture for use with foods consisting essentially of:
- (e) onion powder,
- (f) paprika,
- (g) salt,
- (h) garlic,
- said members mixed together in a ratio of one part onion powder to one and a half to two and a half parts paprika, to two to fifteen parts salt, to one-half to one part garlic,
- whereby adding the saltiness enhancing mixture to a food serving to achieve a first saltiness that only adds 20 to 80 mg of sodium, and is an amount of sodium that is only 14% to 60% of the sodium that would produce said first saltiness which would require at least 140 mg of sodium if the saltiness enhancing mixture was replaced by NaCl only.
Dependencies are inferred from the claim text.