WO2009047654A1 - Low sodium salt replacing composition for use in food products, nutraceuticals and pharmaceuticals - Google Patents

Low sodium salt replacing composition for use in food products, nutraceuticals and pharmaceuticals Download PDF

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Publication number
WO2009047654A1
WO2009047654A1 PCT/IB2008/051470 IB2008051470W WO2009047654A1 WO 2009047654 A1 WO2009047654 A1 WO 2009047654A1 IB 2008051470 W IB2008051470 W IB 2008051470W WO 2009047654 A1 WO2009047654 A1 WO 2009047654A1
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Prior art keywords
composition according
acids
sodium chloride
sweeteners
composition
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PCT/IB2008/051470
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French (fr)
Inventor
Ana María Isabel SEEGER CAEROLS
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Cox Y Compañía S.A.
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Priority to EP08737891A priority Critical patent/EP2211638A1/en
Publication of WO2009047654A1 publication Critical patent/WO2009047654A1/en

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K33/00—Medicinal preparations containing inorganic active ingredients
    • A61K33/14—Alkali metal chlorides; Alkaline earth metal chlorides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A23L27/45—Salt substitutes completely devoid of sodium chloride
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system
    • A61P9/12—Antihypertensives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention is related to a composition to be used in food products, nutritional preparations, nutraceuticals and pharmaceuticals. More specifically, this invention is related to a composition with low or no sodium contents to be incorporated into food or the other abovementioned products, which has identical organoleptic properties to sodium chloride.
  • Clinical trials of moderate reduction of sodium chloride intake show a cause-effect relationship with arterial pressure, without detection threshold; the previous effect has been validated for different ages, sex, ethnical origin, base arterial pressure and body mass.
  • potassium chloride has been demonstrated to replace sodium chloride as seasoning, both at a culinary level as in industrial food production processes.
  • Potassium chloride has no relation with arterial pressure and therefore, from a medicinal and nutritional perspective, is a good substitute of sodium chloride, having simultaneously some organoleptic characteristics that are similar to those of sodium chloride, e.g. a salty though less intense taste.
  • potassium chloride has also negative organoleptic attributes, mainly a bitter taste that onsets along with the salty taste with a little delay (after taste).
  • M. Koruda (US Patent 6,783,788) claims the formulation of a seasoning comprising potassium chloride and other additional products such as a sugar alcohol, sucrose, monosodium glutamate and inosinic and guanylic acid derivatives, the function of which is bitterness masking.
  • E. Vasquez (US Patent 6,743,461) proposes the name of "table salt substitute” for a blend based on calcium chloride, potassium salts, citric acid, an additional product (filler), using rice flour to this end, and a combination of flavoring agents among which ginger oil and others stand out.
  • W. R. Bonorden (US Patent 6,541,050) uses the name of "salt taste enhancing composition" for a mix of potassium and sodium chlorides that includes other sulfate derived salts (potassium and calcium) and calcium and magnesium chlorides.
  • R. J. Kurz (US Patent 6,015,792) claims the use of some phenylalanine derivatives for masking or suppression of unpleasant tastes such as the bitterness of some products used in food manufacturing.
  • nucleotides as additives is regulated in the maximum concentration to be added into food products. If the desired bitterness-masking effect does not occur within this limit, the procedure will have null value.
  • the present invention provides a solution to these problems.
  • the main object of the present invention is to provide a composition with low or no sodium content, with organoleptic characteristics identical to those of sodium chloride and thus being able to replace sodium chloride in its use as food seasoning.
  • Another preferred object of the present invention is to achieve said organoleptic characteristics similar to those of sodium chloride with mixtures having different proportions of sodium and potassium chloride and the use of natural additives that also constitute or are part of usually consumed foods.
  • Another object of the present invention is to provide a composition in which its flavor and other functional characteristics such as those mentioned earlier are stable in time, for prolonged time periods at room temperature.
  • the preferred aspect that characterizes the present invention is the discovery of the fact that the bitter taste of potassium chloride can be masked with specific proportions of acids and sweeteners mixtures, in such a way that the organoleptic characteristics of the mixture make it undistinguishable from sodium chloride.
  • Flavor-masking effects are well known in food technology, especially in literature related to the interaction of flavors and senses. It is well known that there are relevant interactions between the five basic tastes (salty, sweet, acid, bitter and umami), and that these interactions depend on the concentration of both products (masker and masked flavors). Flavor intensity also depends on particular subject's factors, such as age. There is a general flavor selectivity and intensity loss effect in human beings as age increase.
  • bitter taste masking it is known that masking products identified with basic flavors such as sucrose (sweet) and citric acid (acid) cause individually an increase of the detection threshold of a bitter product such as, for example, quinine hydrochloride.
  • the sensory detection threshold of the bitterness of quinine hydrochloride increases when this compound is mixed with increasing concentrations of citric acid or sucrose.
  • the relationship between the detections threshold and the sucrose or citric acid concentration has an exponential form with an exponent around 0.4, which means, for example, that the concentration of the masking product should be raised around six times.
  • One additional aspect of this invention is the fact that combinations of the cited products, besides attenuating completely the bitter taste, intensify the salty flavor of potassium chloride. Both effects occur simultaneously and at the same proportion between acid and sweet masking compositions, as will be evidenced in the application examples.
  • the formulation that is an object of this privilege contains potassium chloride in a proportion comprised within the range from 5 to 100% by weight, individual organic acids or combinations of one or more of them in a proportion comprised within the range from 0.5 to 20% by weight, and a sweetener in a proportion comprised within the range from 0.5 to 18% by weight.
  • this composition in the food field can be widened to the drink and nutritional preparation fields, and also to the formulation of the so-called nutraceutical products and those pharmaceutical products that use sodium chloride with sensory purposes.
  • Potassium chloride is dry-mixed with different proportions of sucrose and a combination of ascorbic and tartaric acids with a 2:1 ratio, thus preparing sixteen samples having different proportions of the indicated ingredients.
  • Each sample is separately mixed and homogenized, and subsequently it is subjected to a comparative bitterness and saltiness test by a previously trained sensory panel. Both organoleptically determined bitterness and saltiness were adjusted to a scale from zero to one hundred points, wherein the maximum value corresponds to the most intense sensation.
  • Each sample is evaluated by triplicate and the number indicated in the table is the arithmetical average of the three evaluations. The composition for each sample and the evaluation results are presented in the following table.
  • bitter taste A similar situation is observed for the bitter taste, starting from a value of 84.5 for potassium chloride alone.
  • proportions of acid and sweetener increase, a point is reached where bitterness is comparable to that of sodium chloride alone.
  • the effect reverts and the product becomes bitterer.
  • Example 1 A similar trend to Example 1 can be observed in this Example, i.e. when incrementing the additive proportion (sweeteners and acids) a point is reached where the bitter taste is maximally inhibited simultaneously with a maximum reinforcement of the salty taste, which corresponds to sample 22 in this Example.

Abstract

The composition is to be used in food products, nutritional supplements, nutraceuticals and other products for human consumption. It comprises potassium chloride, acids and sweeteners, wherein potassium chloride, acids and sweeteners proportions confer organoleptic properties identical to those of sodium chloride.

Description

LOW SODIUM SALT REPLACING COMPOSITION FOR USE IN FOOD PRODUCTS, NUTRACEUTICALS AND PHARMACEUTICALS
1. Field of application
The present invention is related to a composition to be used in food products, nutritional preparations, nutraceuticals and pharmaceuticals. More specifically, this invention is related to a composition with low or no sodium contents to be incorporated into food or the other abovementioned products, which has identical organoleptic properties to sodium chloride.
2. Description of the state of the art
The relationship between excessive sodium ion consumption, which is mainly present in sodium chloride (common table salt), and arterial hypertension is a completely established and demonstrated fact in modern medicine. Furthermore, a prolonged arterial hypertension condition in a human being is the most important predisposing factor to infarcts and other cardiovascular events.
Clinical trials of moderate reduction of sodium chloride intake show a cause-effect relationship with arterial pressure, without detection threshold; the previous effect has been validated for different ages, sex, ethnical origin, base arterial pressure and body mass.
Whereas a wide support for the decrease of sodium chloride consumption in the diet is evidenced nowadays in the fields of nutrition and medicine, this tendency finds resistance in the consumer public due to the millenary habit of consuming food with sodium chloride in the occidental societies and to the fact that there is no substitute that is organoleptically identical to common salt.
From the physiological point of view, potassium chloride has been demonstrated to replace sodium chloride as seasoning, both at a culinary level as in industrial food production processes. Potassium chloride has no relation with arterial pressure and therefore, from a medicinal and nutritional perspective, is a good substitute of sodium chloride, having simultaneously some organoleptic characteristics that are similar to those of sodium chloride, e.g. a salty though less intense taste.
However, potassium chloride has also negative organoleptic attributes, mainly a bitter taste that onsets along with the salty taste with a little delay (after taste).
Diverse formulations including potassium chloride in combination with other components have been patented as sodium chloride substitutes. The function of the additional components is that of masking the bitter taste by some physical or physicochemical mechanism or by blocking the bitter-taste-sensing taste buds of the taste organs.
B. L. Christenton (US Patent 7,056,534) proposed coating of potassium chloride crystals with ethyl-cellulose in order to mask their bitterness; the patent rather relates to the ingestion of a potassium-rich nutritional supplement with no organoleptic problems.
M. Koruda (US Patent 6,783,788) claims the formulation of a seasoning comprising potassium chloride and other additional products such as a sugar alcohol, sucrose, monosodium glutamate and inosinic and guanylic acid derivatives, the function of which is bitterness masking.
E. Vasquez (US Patent 6,743,461) proposes the name of "table salt substitute" for a blend based on calcium chloride, potassium salts, citric acid, an additional product (filler), using rice flour to this end, and a combination of flavoring agents among which ginger oil and others stand out.
W. R. Bonorden (US Patent 6,541,050) uses the name of "salt taste enhancing composition" for a mix of potassium and sodium chlorides that includes other sulfate derived salts (potassium and calcium) and calcium and magnesium chlorides. R. J. Kurz (US Patent 6,015,792) claims the use of some phenylalanine derivatives for masking or suppression of unpleasant tastes such as the bitterness of some products used in food manufacturing.
All the listed privileges suffer from some technical disadvantages that severely limit their use.
For instance, the use of nucleotides as additives is regulated in the maximum concentration to be added into food products. If the desired bitterness-masking effect does not occur within this limit, the procedure will have null value.
Other sodium chloride substitutes mentioned in the former list have functional disadvantages so serious as to completely disqualify said substitutes for food use, as is the case of the addition of fillers based in cereal flours (rice and the like), which are subject to browning and color change that are not compatible with the characteristics of common salt, i.e. a product that is stored at room temperature for prolonged periods and that should stably keep its typical organoleptic characteristics during this time.
Therefore, according to the previous art known to date, there are not products that can completely substitute sodium chloride in its food flavoring function, maintaining the natural product behavior and being organoleptically and functionally similar to said natural product.
The present invention provides a solution to these problems.
3. Brief description of the invention
The main object of the present invention is to provide a composition with low or no sodium content, with organoleptic characteristics identical to those of sodium chloride and thus being able to replace sodium chloride in its use as food seasoning. Another preferred object of the present invention is to achieve said organoleptic characteristics similar to those of sodium chloride with mixtures having different proportions of sodium and potassium chloride and the use of natural additives that also constitute or are part of usually consumed foods.
It is also an object of the present invention to provide a composition that has functional characteristics similar to those of sodium chloride, other than flavor, said functional characteristics being, for example, the product's color, hygroscopic characteristics, particle size and water solubility.
Another object of the present invention is to provide a composition in which its flavor and other functional characteristics such as those mentioned earlier are stable in time, for prolonged time periods at room temperature.
It is also an object of the present invention to provide a composition that is organoleptically similar to sodium chloride to be used in the field of nutritional or nutraceutical products and in some pharmaceutical applications as a flavor enhancer or masking compound.
There are other objects and advantages of the product of the present invention that will be obvious to those skilled in the art from the detailed description that follows.
Description of the preferred embodiments of the invention
The preferred aspect that characterizes the present invention is the discovery of the fact that the bitter taste of potassium chloride can be masked with specific proportions of acids and sweeteners mixtures, in such a way that the organoleptic characteristics of the mixture make it undistinguishable from sodium chloride.
Flavor-masking effects are well known in food technology, especially in literature related to the interaction of flavors and senses. It is well known that there are relevant interactions between the five basic tastes (salty, sweet, acid, bitter and umami), and that these interactions depend on the concentration of both products (masker and masked flavors). Flavor intensity also depends on particular subject's factors, such as age. There is a general flavor selectivity and intensity loss effect in human beings as age increase.
All these cited interactions are established in the literature for so-called binary mixtures, i.e. the product to be masked and only one other masking product (1), (2), (3), (4), (5). However, relations that rule over masking mixtures having more than two components have been mentioned only in a simple way (6), without establishing detection threshold curves as a function of the concentration of masking products. It is known, however, that the masking effect of a mixture of two or more components is additive, which would allow formulating masking compounds suitable for each situation.
Specifically, in relation to bitter taste masking, it is known that masking products identified with basic flavors such as sucrose (sweet) and citric acid (acid) cause individually an increase of the detection threshold of a bitter product such as, for example, quinine hydrochloride.
The sensory detection threshold of the bitterness of quinine hydrochloride increases when this compound is mixed with increasing concentrations of citric acid or sucrose. In general, the relationship between the detections threshold and the sucrose or citric acid concentration has an exponential form with an exponent around 0.4, which means, for example, that the concentration of the masking product should be raised around six times.
One additional aspect of this invention is the fact that combinations of the cited products, besides attenuating completely the bitter taste, intensify the salty flavor of potassium chloride. Both effects occur simultaneously and at the same proportion between acid and sweet masking compositions, as will be evidenced in the application examples.
The relationship that rule over the intensification of one of the basic tastes together with the masking of another, such as those developed in this privilege, have not been published in open literature, but according to the results obtained in the basic studies on which this privilege is funded, the use of mixtures of two or more components having basic flavors to perform simultaneously the function of masking one taste and enhancing another one, produces a relevant synergistic effect as to the final results of masking one of the tastes (bitter) or enhancing another one (salty).
The abovementioned aspects allow formulating a food composition completely based on potassium chloride, sensorially related to sodium chloride and thus not containing sodium in its formula. The medical advantages of this product are evident under the light of the topics discussed in the above point 2.
One extension of the formula derived from this innovation is the use of the abovementioned composition comprising acid and sweet natural products together with mixtures of potassium chloride and sodium chloride, with the common object of eliminating the bitter taste and potentiating the salty taste of the composition.
Specifically, the formulation that is an object of this privilege contains potassium chloride in a proportion comprised within the range from 5 to 100% by weight, individual organic acids or combinations of one or more of them in a proportion comprised within the range from 0.5 to 20% by weight, and a sweetener in a proportion comprised within the range from 0.5 to 18% by weight.
Although in the development of this innovation the use of natural products in the formulation of the composition as been privileged as a preferred aspect of the invention, the extension to other artificial additives that produce a similar effect is obvious. This aspect of the invention is particularly relevant in the case of the sweetener used, wherein a wide choice of natural sugars or derivatives of natural products and artificial sweeteners synthesized by men are available. For the case of the acid additive, a large number of organic acids for food use are available and are normally present in products with plant origin, such as fruits and vegetables. All these fulfill the condition of being acids with low or medium dissociation constants. It is also possible to use acid-precursor substances which gradually release weak acids by hydrolysis. There are many food additives generally recognized as safe (GRAS status), such as glucono-delta-lactone, which are used with this purpose in the food industry.
In relation to the fields of application of this invention, it is evident that the use of this composition in the food field can be widened to the drink and nutritional preparation fields, and also to the formulation of the so-called nutraceutical products and those pharmaceutical products that use sodium chloride with sensory purposes.
Application examples
Example 1
Potassium chloride is dry-mixed with different proportions of sucrose and a combination of ascorbic and tartaric acids with a 2:1 ratio, thus preparing sixteen samples having different proportions of the indicated ingredients. Each sample is separately mixed and homogenized, and subsequently it is subjected to a comparative bitterness and saltiness test by a previously trained sensory panel. Both organoleptically determined bitterness and saltiness were adjusted to a scale from zero to one hundred points, wherein the maximum value corresponds to the most intense sensation. Each sample is evaluated by triplicate and the number indicated in the table is the arithmetical average of the three evaluations. The composition for each sample and the evaluation results are presented in the following table.
As a reference, the results obtained for a sodium chloride sample with no additives are also presented. COMPOSITION OF TESTED SAMPLES AND RESULTS OF COMPARATIVE SENSORY TESTS
Figure imgf000009_0001
(1) Scale from 0 to 100 points; zero corresponds to absence of salty taste and one-hundred corresponds to intense salty taste.
(2) Scale from 0 to 100 points; zero corresponds to absence of bitterness and one-hundred corresponds to intense bitter taste.
Since the objective of the product's formulation is to approach as closely as possible sodium chloride characteristics, it is possible to observe in the table that as long as the proportion of sweetener (sucrose) and acid mix increase, the salty taste also increases from the low value showed by potassium chloride (25.6) to reach a maximum of 59.9 in sample 7, more than twice the value of pure potassium chloride and equivalent to 73% of the saltiness of pure sodium chloride. Subsequently, saltiness decreases when additive proportions further increase.
A similar situation is observed for the bitter taste, starting from a value of 84.5 for potassium chloride alone. When the proportions of acid and sweetener increase, a point is reached where bitterness is comparable to that of sodium chloride alone. Subsequently, when further increasing the amount of additives, the effect reverts and the product becomes bitterer.
The relevant fact about these results is that both effects coincide in a single sample, which exhibits the highest salty taste and the lowest bitter taste; said sample is sample 7. Therefore, we have proved in a practical way that the interaction of four of the five basic tastes, combined in a determined proportion, reinforces one of them (salty taste) and almost completely inhibits another one (bitterness).
Example 2
In this case, a mix of potassium chloride and sodium chloride in such a proportion that potassium chloride is always the major component is considered. The additives for reinforcing the salty taste and inhibiting the bitter taste are the same than those considered in Example 1. The measurement of salty and bitter tastes was performed in the same way previously indicated, by means of a trained sensory panel. The composition of samples and evaluation results are shown in the following table. Sample coding was carried out correlatively to the first group.
COMPOSITION OF MIXTURES OF POTASSIUM CHLORIDE AND SODIUM CHLORIDE AND RESULTS OF COMPARATIVE SENSORY TESTS
Figure imgf000011_0001
A similar trend to Example 1 can be observed in this Example, i.e. when incrementing the additive proportion (sweeteners and acids) a point is reached where the bitter taste is maximally inhibited simultaneously with a maximum reinforcement of the salty taste, which corresponds to sample 22 in this Example.
The previous examples demonstrate that combinations of representative compounds having two basic flavors (in this case acid and sweet), when added in determined proportions, can yield a reinforcement and a simultaneous inhibition of any of the other basic tastes.

Claims

1. A composition being part of food products, nutritional supplements, nutraceuticals and other products for human consumption, said composition comprising potassium chloride, acids and sweeteners, wherein potassium chloride, acids and sweeteners proportions confer organoleptic properties identical to those of sodium chloride.
2. A composition according to claim 1 , wherein said use of a mixture of sweeteners and acids simultaneously produces masking of the potassium chloride bitterness and reinforcement of the mixture's salty taste.
3. A composition according to claim 1 wherein a proportion of potassium chloride is replaced by sodium chloride
4. A composition according to claim 1 wherein the proportion of potassium chloride can vary from 10 to 100% by weight of the total mixture.
5. A composition according to claim 1 wherein said proportion of organic acids can vary from 0.5 to 20% by weight of the total mixture.
6. A composition according to claim 1 wherein said proportion of sweetener compounds can vary from 0.5 to 18% by weight of the total mixture.
7. A composition according to claim 1 wherein said acids can be organic acids, including malic, tartaric, citric, isocitric, ascorbic, isoascorbic, succinic, lactic, oxalic, benzoic, fumaric, adipic, glutamic and malonic acids.
8. A composition according to claim 1 wherein said presence of acids can be caused by gradual hydrolysis of glucono-delta-lactone.
9. A composition according to claim 1 wherein said acids can be inorganic acids, including phosphoric and hydrochloric acids.
10. A composition according to claim 1 wherein said sweeteners can be mono- or di- saccharides or derivatives of natural sugars such as glycyrrhizin, lactitol, maltitol, mannitol, sorbitol, stevia, thaumatin and xylitol.
11. A composition according to claim 1 wherein said sweeteners can be artificial sweeteners such as saccharin, cyclamate, aspartame, sucralose and potassium acesulfame.
12. A composition according to claim 1 wherein said composition, due to its reduced sodium content, prevents arterial hypertension in all those cases wherein the product enters into a human organism either by direct ingestion or as a part of a food product or by means of other mechanisms.
13. A composition according to claim 1 used as a seasoning, additive or food preservative in substitution of sodium chloride, thereby obtaining organoleptic properties identical to those of sodium chloride and simultaneously avoiding the harmful effects of high concentrations of sodium ion on human health.
14. A composition according to claim 1 used in the manufacture of nutritional preparations, nutraceutical products and some pharmaceutical preparations, in substitution of sodium chloride.
PCT/IB2008/051470 2007-10-10 2008-04-17 Low sodium salt replacing composition for use in food products, nutraceuticals and pharmaceuticals WO2009047654A1 (en)

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CL2915-2007 2007-10-10
CL200702915A CL2007002915A1 (en) 2007-10-10 2007-10-10 COMPOSITION FOR FOOD, NUTRITIVE SUPPLEMENTS, NUTRACEUTICAL PRODUCTS OR OTHER HUMAN CONSUMPTION THAT INCLUDES SODIUM CHLORIDE, POTASSIUM CHLORIDE, ACIDS AND SWEETENERS, WHERE THE PROPORTIONS OF SUCH COMPONENTS CONFORM TO THE COMPOSITION

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US9247762B1 (en) 2014-09-09 2016-02-02 S & P Ingredient Development, Llc Salt substitute with plant tissue carrier
US9549568B2 (en) 2006-10-05 2017-01-24 S & P Ingredient Development, Llc Low sodium salt composition
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US11051539B2 (en) 2017-09-18 2021-07-06 S & P Ingredient Development, Llc Low sodium salt substitute with potassium chloride

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US9549568B2 (en) 2006-10-05 2017-01-24 S & P Ingredient Development, Llc Low sodium salt composition
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JP2017131247A (en) * 2009-10-02 2017-08-03 ハウス食品グループ本社株式会社 Roux for making sauce containing potassium chloride having suppressed foreign taste
WO2014124214A1 (en) * 2013-02-08 2014-08-14 General Mills, Inc. Reduced sodium food products
US10159268B2 (en) 2013-02-08 2018-12-25 General Mills, Inc. Reduced sodium food products
US11540539B2 (en) 2013-02-08 2023-01-03 General Mills, Inc. Reduced sodium food products
US9247762B1 (en) 2014-09-09 2016-02-02 S & P Ingredient Development, Llc Salt substitute with plant tissue carrier
US11051539B2 (en) 2017-09-18 2021-07-06 S & P Ingredient Development, Llc Low sodium salt substitute with potassium chloride

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