Sodium chloride substitute containing autolyzed yeast and ammoni

Details Sodium chloride substitute containing autolyzed yeast and ammoni Sodium chloride substitute containing autolyzed yeast and ammoni

1989-12-07

1991-11-12

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of or with yeast or mold

426649, 426804, 426806, 435 41, 435168, 435171, A23L 128, A23L 1237, C12P 300, C12P 102

Patent

active

050646630

ABSTRACT:
A sodium chloride substitute composition having low bitterness and an intense sodium chloride flavor is prepared containing autolyzed yeast, ammonium chloride and optionally potassium chloride. The composition is prepared preferably by a method wherein yeast, an exogenous enzyme, ammonium chloride, optionally potassium chloride and liquid are mixed to form a liquid mixture, the mixture is stirred at an elevated temperature until the yeast is autolyzed, and the mixture is dried. The composition contains an amount of autolyzed yeast relative to the amount of ammonium chloride in the range of about 60 to 95 percent by weight. The composition is suitable for use in processed meats and snack foods.

REFERENCES:
patent: 2471144 (1948-12-01), Davy
patent: 2601112 (1950-03-01), Freedman
patent: 3505082 (1970-04-01), Miller
patent: 3514296 (1971-01-01), Frank et al.
patent: 3775543 (1973-11-01), Zyss
patent: 3860732 (1975-01-01), Eisenstadt
patent: 4297375 (1981-10-01), Shackelford
Rose et al., The Yeasts, vol. 3, Academic Press, N.Y., 1970, pp. 372-373.

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