Increased salt perception in processed food by inhomogeneous sodium distribution
AssigneeNestec S.A.
InventorKyungsoo Woo
Life of this patent
Estimating the term…
Abstract
The present invention relates to a method and resulting food composition for reducing sodium in food products without impacting the salty taste of said food products. In particular, the present invention pertains to a method of producing a food composition, the method comprising the steps of: gelling a non-starch hydrocolloid polymer in an aqueous food matrix; cooling the food matrix comprising the jellified hydrocolloid polymer; and adding sodium to the cooled food matrix to form the food composition.
Claims20
A method of producing a food composition comprising the steps of:
- gelling a non-starch hydrocolloid polymer in an aqueous food matrix;
- cooling the food matrix comprising the jellified hydrocolloid polymer;
- and
- adding sodium to the cooled food matrix to form the food composition.
A food composition comprising a jellified non-starch hydrocolloid polymer in an aqueous food matrix and sodium, wherein the concentration of sodium in the aqueous food matrix is higher than the concentration of sodium entrapped in the jellified non-starch hydrocolloid polymer.
(canceled)
Dependencies are inferred from the claim text.