Patent Picks—Salt Perception

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments to enhance salt perception.

Enzymatic process using celery to enhance salt perception
European Patent EP2625967
Publication date: July 1, 2015
Assignee: Givaudan, SA

According to this patent, there is a need in the food industry to provide ingredients that enhance the salty taste of food products so that NaCl can be reduced. Surprisingly, these inventors have found that when celery is treated enzymatically with one or more proteolytic enzymes including the enzyme classes of protease, peptidase and glutaminase, an ingredient can be formed that enhances the perception and intensity of salty taste in food products. This enhanced perception can be further increased using a carbohydrase enzyme, either in parallel or consecutively, during the ingredient formation, or by an optional fermentation step employing Lactobacillus bacteria, for example, Lactobacillus plantarum.

Dairy salt to enhance salt flavor
WIPO Patent Application WO/2015/099960
Publication date: July 2, 2015
Assignee: Wimm-Bill-Dann Foods OJSC, J.W. Stalder, S. Gravina and Y. Kurash

According to these inventors, food products salted with dairy salts achieve reduced sodium content without compromising flavor. Therefore, described herein is a method to process milk raw material to produce a dairy salt. Preliminary treatment is carried out by pasteurization, concentration by nanofiltration, subsequent filtration of the nanofiltration permeate through a membrane module of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration, and drying. The resulting dairy salts are suitable for food products, beverages, granulated cottage cheese, potato chips, crackers and dips. A masking fraction with organic acid, amino acid, fatty acid and sugar portions successfully hides the off-notes otherwise associated with potassium compositions.

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