Salt product for flavor stabilization in cured meat products
AssigneeGivaudan SA
InventorsKaren Van Dam, Christian Aulenbacher, Stephan Haiber, Susanna Magdalena Vorster
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Abstract
A low sodium salt product for curing meats is provided. The low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one flavorant; at least one nitrite; and a phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite.
Claims13
A low sodium salt product for curing meats comprising:
- greater than 50 to up to 60% by weight of the salt product of sodium chloride;
- a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof;
- at least one flavorant;
- at least one nitrite;
- and
- a phosphate flavor stabilizing agent selected from alkali metal phosphates or alkaline earth metal phosphates present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite,
- wherein the weight ratio of phosphate flavor stabilizing agent to nitrite is from about 25:1 to about 35:1.
A low sodium salt product for curing meats comprising:
- greater than 50 to up to 60% by weight of the salt product of sodium chloride;
- about 31.4 wt. % of a sodium chloride replacing material;
- about 4.6 wt. % of at least one flavorant;
- about 0.46 wt. % of at least one nitrite;
- and
- about 13.9 wt. % of a phosphate flavor stabilizing agent selected from alkali metal phosphates or alkaline earth metal phosphates,
- wherein the low sodium salt product delivers about 0.01% of the at least one nitrite to the cured meat.
Dependencies are inferred from the claim text.