Class / Patent application number | Description | Number of patent applications / Date published |
426649000 | Sodium chloride or substitute therefor | 23 |
20080199595 | SALT REPLACING COMPOSITION, PROCESS FOR ITS PREPARATION AND FOOD SYSTEMS CONTAINING SUCH COMPOSITION - A salt replacing composition for replacing sodium chloride in food contains a major amount of potassium chloride, ammonium chloride and at least one of an amino acid and a salt of an amino acid. A reduced sodium chloride composition contains the salt replacing composition and sodium chloride. A food containing the salt replacing composition and a process for making the salt replacing composition. | 08-21-2008 |
20090011115 | Edible Pullulan Films Containing Flavoring - An edible film comprises at least one flavoring, pullulan, and at least one plasticizer. The at least one plasticizer is present in an amount that is effective to prevent the film from becoming brittle. Pullulan makes up greater than 50% by weight of the non-flavoring solids in the film. The film can be contacted with a food to provide flavoring in or on the food. | 01-08-2009 |
20090035444 | Compositions and Methods for Producing Flavored Seasonings That Contain Reduced Quantities of Common Salt - The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantify of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and/or preservatives, and (b) a salt substitute containing potassium chloride and bitterness inhibitors taurine and 5′-adenosinic acid, 5′-inosinic acid and/or 5′-guanylic acid. Furthermore, the present invention provides foods containing these compositions, methods of using these compositions and methods for preparing them. | 02-05-2009 |
20100062140 | DRY POWDER SEASONING AND MANUFACTURING METHOD AND APPARATUS FOR THE SAME - Seasoning of liquid material containing at least sodium chloride, seasoning components and solvent is dried at a temperature not more than the boiling temperature of the liquid material to generate mixture bodies containing large-diameter spherical bodies and small-diameter spherical bodies. Accordingly, the solvent is not rapidly vaporized, but it is slowly vaporized and components dissolved in water, and particularly sodium chloride is not agglomerated on the surface layer portions of the large-diameter spherical bodies, but kept inside the large-diameter spherical bodies. Therefore, segregation of sodium chloride on the surface layer portions can be suppressed, and deliquescence is reduced. Accordingly, there can be obtained dry powder seasoning which is low in deliquescence under a using state and excellent in storage stability for a long term. | 03-11-2010 |
20100075017 | SALTY TASTE ENHANCER, FOOD OR DRINK AND METHOD FOR PRODUCING FOOD OR DRINK - An embodiment of the present invention relates to a salty taste enhancer containing an amino acid and/or a derivative thereof, the amino acid being L-leucine, or L-leucine and L-isoleucine. At least one embodiment provides: (i) a salty taste enhancer which is capable of effectively enhancing a salty taste of food or drink, (ii) food or drink containing the salty taste enhancer, and/or (iii) a method for producing the food or drink. | 03-25-2010 |
20100104733 | FOOD COMPOSITION - A food composition is provided useful for decreasing the amount of sodium while maintaining a high perceived saltiness of said food composition. The food composition comprises a particulate phase and a soluble phase and a selective sodium distribution between said phases whereby the amount of sodium in the particulate phase is at least 4 wt %, more preferably at least 10 wt % more preferably at least 15 wt % and most preferably at least 20 wt %, and preferably at most 99.99 wt %, more preferably at most 99 wt %, more preferably at most 90 wt %, most preferably at most 70 wt % by weight of the total amount of sodium in the particulate and soluble phase. | 04-29-2010 |
20100112185 | Phytosterol/Salt Composition for Topical Application to Food Products - A phytosterol/salt mixture for even topical application to snack products. At least one free phytosterol in dry form is combined with at least one salt of a similar particle size to form a homogenous blend and applied to the surface of a hot snack food product. The at least one free phytosterol can also be part of a phytosterol blend comprised of at least 95% free phytosterols. To ensure that neither the phytosterol nor salt component settles out and to provide for uniformity of the homogenous blend, the phytosterol blend is of a similar size distribution to the at least one salt. In test runs, a phytosterol blend and at least one salt were combined in a ratio of approximately 53:47, with size ranges determined by sieve analysis to generally fell within the range of 149 to 400 microns. | 05-06-2010 |
20100112186 | SEASONING COMPOSITIONS, SALT-LIKE TASTE ENHANCER AND METHOD FOR ENHANCING SALT-LIKE TASTE OF FOOD AND DRINK - The present invention relates to a method for enhancing salty taste-like taste of food and drink, as well as providing a seasoning composition and a salty taste-like taste enhancer to be provided to the method. The present invention provides a seasoning composition including a 5′-ribonucleotide and a branched-chain amino acid; the seasoning composition and the salty taste-like taste enhancer containing 0.45 to 81 parts by weight of the branched-chain amino acid relative to 100 parts by weight of the 5′-ribonucleotide; and a method for enhancing salty taste-like taste of food and drink containing 2 to 90 parts by weight of the 5′-ribonucleotide and 0.05 to 9 parts by weight of the branched-chain amino acid. | 05-06-2010 |
20110027451 | SALTY TASTE ENHANCER AND FOOD OR DRINK CONTAINING SAME - It is possible to provide an excellent salty taste enhancer is provided that can compensate for insufficient salty taste when attempting to reduce salt content in a food. A salty taste enhancer consisting of a mixture of an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a plant protein. A salty taste enhancer in which the enzymatic decomposition products are treated with a protein-hydrolyzing enzyme and/or a nucleic acid-hydrolyzing enzyme. A salty taste enhancer in which the animal protein is a fish or shellfish extract and the plant protein is a soy bean protein. A salty taste enhancer in which a basic amino acid, and especially arginine, is further added to the salty taste enhancer. A salty taste enhancer to which potassium chloride is further added. A salty taste enhancer obtained by rendering the salty taste enhancer mildly acidic. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers. | 02-03-2011 |
20110052785 | METHODS OF PREPARATION OF LOW SODIUM SALT COMPOSITIONS - Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions. | 03-03-2011 |
20110104361 | TASTE-IMPROVING AGENT FOR POTASSIUM SALT OR POTASSIUM SALT-CONTAINING FOOD OR DRINK - The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks. | 05-05-2011 |
20120128862 | METHOD FOR SUPPRESSING THE ACRID TASTE AND/OR METALLIC TASTE DERIVED FROM POTASSIUM CHLORIDE - There are provided a method by which the acrid taste and/or metallic taste of potassium chloride which is added to food compositions for the purpose of manufacturing low- or reduced-salt products is suppressed in a safe and economical manner without compromising the palatability of the food compositions, as well as an agent for use in this method to suppress the acrid taste and/or metallic taste derived from potassium chloride. The agent contains a yeast-derived peptide containing composition as the active ingredient. The invention is also useful for salt reduction and for the treatment of diseases or conditions that are associated with excessive salt intake, as well as diseases or conditions that can be improved by reducing salt intake. | 05-24-2012 |
20120258235 | Spiced salt - The invention described herein is a process for making a spiced salt, the process comprising selecting table wine, admixing at least one selected spice with the selected table wine and agitating the admixture, then immersing a selected edible salt with the admixture of selected table wine and the at least one selected spice. The solution of wine, spice and salt are then macerated and agitated until the selected table wine has evaporated, thereby producing a spiced salt. The process may be accelerated by heating the solution. | 10-11-2012 |
20120328766 | WATER-SOLUBLE TABLETS OF NATURAL FOOD-GRADE SEA SALT AND METHOD FOR THEIR PREPARATION - Water-soluble natural integral sea salt tablets preparable as unit doses simple and easy to use, and a method for producing the tablets. | 12-27-2012 |
20130171326 | LOW SODIUM SALT SUBSTITUTE COMPOSITIONS - Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same. | 07-04-2013 |
20130171327 | LOW SODIUM SALT SUBSTITUTE COMPOSITIONS - Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same. | 07-04-2013 |
20130196049 | REDUCED SODIUM SALT - There is provided a process for preparing a reduced sodium salt composition, the process comprising the steps of mixing sodium chloride with one or more sodium chloride substitute complexes, heating the so-formed mixture to form a melt, and cooling the melt to form a solid. The so-formed solid is a fused granular matrix of sodium chloride and one or more sodium chloride substitute complexes. An alternative process is provided in which the sodium chloride and the sodium chloride substitute complex are heated to the liquid phase before they are combined. A reduced sodium salt composition is also provided, in particular a reduced sodium chloride salt obtained from these processes. | 08-01-2013 |
20140065288 | METHODS AND COMPOSITIONS TO PREVENT CAKING OF SODIUM CHLORIDE AND PREVENT TRANSITION METAL STAINS - Anticaking agents for inhibiting or preventing caking of inorganic salt granules are provided. The anticaking agents comprise a coordination complex of iron and a salt anion of an organic acid, wherein the salt anion is selected from the group consisting of malate, polyacrylate, diphosphonate, and mixtures thereof. Free-flowing, solid salt compositions resistant to caking are also described herein, along with methods of melting ice and/or snow on a surface or inhibiting the accumulation or formation of ice and/or snow on a surface, and methods of preventing or inhibiting caking of solid inorganic salt granules. | 03-06-2014 |
20140234525 | SODIUM-FREE SALT SUBSTITUTE - A composition that is a substitute for food grade sodium chloride includes crystalline particles containing both potassium chloride and lysine monohydrochloride such that the potassium chloride and lysine monohydrochloride are not susceptible to separation. A process for making the composition includes steps of providing a supersaturated water solution of potassium chloride and lysine monohydrochloride at a temperature of from about 10 to about 70° C., adding ethanol to the solution in an amount sufficient to precipitate crystalline particles containing a combination of potassium chloride and lysine monohydrochloride, separating the crystalline particles from the solution, and drying the crystalline particles. | 08-21-2014 |
20140255589 | COMPOSITIONS OF LOW SODIUM SALT AND METHODS OF MAKING AND USING - The present invention is directed to salt compositions and methods used to make them. Embodiments may include methods for preparing salt compositions that include aerosolizing a melted salt composition to form droplets, where the droplets form rounded particles. Embodiments may further include solid compositions, including rounded salt particles, where the particles are formed by aerosolizing a melted salt composition. The particles can have semisolid interiors with void spaces. | 09-11-2014 |
20140314943 | SALT COMPOSITION - A salt composition consisting of an alkali metal chloride, a carboxymethyl cellulose and 0 to 90% of other ingredients, wherein the carboxymethyl cellulose, has a viscosity of from 200 to 15,000 mPa-s, measured as a 2 weight percent aqueous solution at 20° C. using a Haake RS 1 viscometer with a cylinder system Z34 DIN at 10.0 s | 10-23-2014 |
20160037813 | SODIUM-FREE SALT SUBSTITUTE - A composition that is a substitute for food grade sodium chloride includes crystalline particles containing both potassium chloride and lysine monohydrochloride such that the potassium chloride and lysine monohydrochloride are not susceptible to separation. A process for making the composition includes steps of providing a supersaturated water solution of potassium chloride and lysine monohydrochloride at a temperature of from about 10 to about 70° C., adding ethanol to the solution in an amount sufficient to precipitate crystalline particles containing a combination of potassium chloride and lysine monohydrochloride, separating the crystalline particles from the solution, and drying the crystalline particles. | 02-11-2016 |
20220132899 | SEASONING COMPOSITION FOR REDUCED-SODIUM COMESTIBLES - A seasoning composition, which includes (A) sodium chloride, (B) potassium chloride, (C) at least two nucleotides, and (D) glutamic acid or salt thereof. The seasoning composition is characterized as having a weight ratio of the at least two nucleotides to the glutamic acid or salt thereof, (C):(D), of from 1:1 to 5:1, and a weight ratio of potassium chloride to the glutamic acid or salt thereof, (B):(D), of from 10:1 to 250:1. Also disclosed are comestibles containing the seasoning composition, and methods of enhancing an initial salty taste of comestibles with the seasoning composition. | 05-05-2022 |