Compositions to enhance taste of salt used in reduced amounts
AssigneeNestec S.A.
InventorsArturo Guerrero, Steven Soon-Young Kwon, Dharam Vir Vadehra
Life of this patent
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Abstract
The salty taste of a food or beverage is enhanced by adding to the food or beverage a dehydrated composition containing from about 15% to about 65% by weight of an ammonium salt and from about 35% to about 85% by weight of a proteolyzed protein. The dehydrated composition contains from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine.
Claims28
A composition for enhancing a taste provided by salt in foods and beverages comprising, by weight based upon composition weight:
- dehydrated proteolyzed protein selected from the group consisting of proteolyzed egg white and proteolyzed gelatin in an amount of from 42% to about 95% including, based upon the composition weight, from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine;
- and
- ammonium salt in an amount of from about 5% to 58%.
A salt-extender product comprising:
- granular sodium chloride;
- and
- a composition comprising by weight:
- dehydrated proteolyzed protein selected from the group consisting of proteolyzed egg white and proteolyzed gelatin in an amount of from 42% to about 95% including, based upon the composition weight, from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine;
- and
- ammonium salt in an amount of from 5% to 58%;
- and
- wherein a ratio by weight of the protolyzed protein and ammonium salt composition to the sodium chloride is from 0.5:1 to 2:1.
A process for enhancing the salty taste of a food or beverage, which comprises at least about 0.2% sodium chloride, comprising adding to the food or beverage an amount of a composition comprising by weight:
- dehydrated proteolyzed protein selected from the group consisting of proteolyzed egg white and proteolyzed gelatin in an amount of from 42% to about 95% including, based upon the composition weight, from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine;
- and
- ammonium salt in an amount of from about 5% to 58%.
A process of salting a food or beverage comprising adding to the food or beverage an amount of a salt extender product comprising by weight:
- dehydrated proteolyzed protein selected from the group consisting of proteolyzed egg white and proteolyzed gelatin in an amount of from 42% to about 95% including, based upon the composition weight, from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine;
- and
- ammonium salt in an amount of from about 5% to 58%.
A process for obtaining a product for enhancing taste provided by salt comprising enzymatically hydrolyzing protein contained in a protein-containing reaction medium in two stages, wherein the protein is selected from the group consisting of egg white and gelatin, wherein a pH-adjusting substance comprising a substance selected from the group consisting of phosphoric acid and ammonium hydroxide is added to the reaction medium for controlling reaction medium pH so that a pH of the reaction medium of each stage differs and wherein an enzyme for hydrolyzing the protein in a first stage differs from an enzyme for hydrolyzing the protein in a second stage, and collecting a proteolyzed protein product and dehydrating the product to obtain a dehydrated product and so that the dehydrated product comprises by weight (a) dehdyrated proteolyzed protein in an amount of from 42% to about 95% including, based upon the product weight, from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine and (b) ammonium salt which comprises ammonium phosphate and which is in an amount of from about 5% to 58%.
Dependencies are inferred from the claim text.