Sodium-free salt substitute
AssigneeThe Procter & Gamble Company
InventorsMarvin J. Mohlenkamp, Jr, George D. Hiler
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Abstract
A substantially sodium-free salt substitute containing 5'-nucleotides such as 5'-inosinic acid or its physiologically acceptable nonsodium salts, and 5'-guanosinic acid or its physiologically acceptable nonsodium salts, an amino acid mixture such as a nonsodium containing hydrolyzed vegetable protein, a sugar such as glucose, a potassium phosphate such as dipotassium orthophosphate, a potassium chloride, is disclosed. The salt substitute has an enhanced salty flavor even though the amount of potassium chloride is no more than 50% by weight. The salt substitute has further desirable gustatory flavors.
Claims18
An edible, substantially sodium-free salt substitute, comprising:
- (a) about 2% to about 6% by weight of a 5'-nucleotide component selected from the group consisting of 5'-nucleotide free acids, physiologically acceptable nonsodium salts of said acids, and mixtures thereof;
- (b) about 10% to about 40% by weight of a potassium phosphate component;
- (c) about 5% to about 20% by weight of a sugar component;
- (d) about 15% to about 50% by weight of potassium chloride;
- and
- (e) about 10% to about 40% by weight of an amino acid mixture having the flavor-enhancing characteristics of hydrolyzed vegetable protein.
An edible, substantially sodium-free salt substitute consisting essentially of:
- (a) about 1% to about 3% by weight of 5'-inosinic acid;
- (b) about 1% to about 3% by weight of 5'-guanosinic acid;
- (c) about 10% to about 40% by weight of dipotassium orthophosphate;
- (d) about 5% to about 20% by weight of glucose;
- (e) about 15% to about 50% by weight of potassium chloride;
- and
- (f) about 10% to about 40% by weight of an amino acid mixture having the flavor-enhancing characteristics of hydrolyzed vegetable protein, the salt substitute having a pH of about 5.5 to 7.5 when measured in a 20% by weight aqueous solution.
Dependencies are inferred from the claim text.