Fish hydrolysates as salt replacement
AssigneeOcean Nutrition Canada Limited
InventorRaynald Jacques LeBlanc
Life of this patent
Estimating the term…
Abstract
Bonito hydrolysate (e.g. katsuobushi oligopeptide (KO)) enhances the flavour of salt and may be used to replace salt in foods and beverages.
Claims16
A method comprising the step of adding katsuobushi oligopeptide in place of salt to a food or beverage formulation, thereby resulting in the food or beverage having a reduced salt content while maintaining a saltier taste than would normally be perceived at the reduced salt content, wherein the salt content of the food or beverage is about 0.5% (w/v) or less, based on total concentration of sodium.
A method comprising the step of adding katsuobushi oligopeptide in place of salt to a food or beverage formulation, thereby resulting in the food or beverage having a reduced salt content while maintaining a saltier taste than would normally be perceived at the reduced salt content, wherein the salt content of the food or beverage is about 0.2% (w/v) or less, based on total concentration of sodium.
Dependencies are inferred from the claim text.