Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same
AssigneeCargill, Incorporated
InventorsKrishnamurthy Ganesan, Hans F. Zoerb, Gerard Mullally
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Abstract
Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt (i.e. sodium) reduction in suitable food products are also provided. The ingredient systems comprise trehalose and can include sodium, potassium, or combinations thereof.
Claims22
A method for preparing a finished food product, comprising:
- adding to a suitable food product an amount of a salt substitute composition consisting of sodium chloride, potassium chloride, and a sufficient amount of trehalose to mask bitterness, metallic flavor, or a combination thereof from the potassium chloride, thereby producing the finished food product, wherein the finished food product:
- (a) comprises about 0.003% to about 0.75% trehalose by weight, (b) comprises less sodium than a control food product comprising about 1% to about 5.75% sodium chloride by weight, and (c) has a similar salty taste as compared to the control food product.
A finished food product, comprising a salt substitute composition consisting of sodium chloride, potassium chloride, and trehalose, wherein the finished food product comprises about 0.003% to about 0.75% trehalose by weight that masks bitterness, metallic flavor, or a combination thereof from the potassium without affecting sweetness of the finished food product, and wherein the finished food product has:
- (i) a reduced sodium content as compared to a control food product comprising about 1% to about 5.75% sodium chloride by weight, and (ii) a similar salty taste as compared to the control food product.
Dependencies are inferred from the claim text.