Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Nutritional or dietetic supplement – including table salt
Patent
1994-11-21
1997-05-20
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Nutritional or dietetic supplement, including table salt
426531, 426535, 426536, 426537, 426538, 426548, 426650, A23L 1237
Patent
active
056310382
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
This invention relates in general to taste modifying compounds. More particularly it relates to tastands, as such term is used hereinbelow, to reduce or eliminate undesirable tastes, as such term is used hereinbelow.
There are numerous compounds that are known to be salty but have problems associated with their use as salt substitutes. Potassium chloride has a pronounced strong bitter undesirable taste, as such term is used hereinbelow, and ammonium chloride has, at least as sensed in some people, a fishy taste associated with it. Lithium chloride, although a somewhat better tasting salt, is highly toxic. To date there is no universally satisfactory salty tasting substitute for the sodium ion.
The desirability of reducing the sodium ion intake of humans is well documented. An excessive intake of sodium ion has been linked to high blood pressure and premature heart attack. This problem has been addressed by numerous researchers in a variety of ways over the past two decades.
At the current time, reduction of sodium ion intake is achieved via a combination of abstinence and/or the substitution of potassium chloride for sodium chloride and/or mixing sodium chloride with fillers so that less sodium chloride is used on the eatable, as defined hereinbelow, although the volume of material added to the eatable is the same. In addition, for materials that are coated with a surface salt such as for example potato chips, it is known that smaller particle size for the sodium chloride results in a saltier taste perception, and therefore less salt need be added to obtain an equal level of salt perception.
There are a variety of products on the market today utilizing potassium chloride as a saltening agent. All of these salt substitutes rely on other ingredients which are mixed with the potassium chloride to mask the bitter undesirable taste, as such term is used hereinbelow, of potassium chloride. These highly flavorful ingredients consist of items such as onion, garlic, paprika, red pepper, chili powder and many other spices. None of these mixtures or potassium chloride itself has found wide-spread acceptance, probably because the bitter taste of potassium ion is still detectable.
In addition to reducing sodium ion intake by the substitution of sodium chloride by potassium chloride, there are numerous other examples of compounds containing sodium ions used in the food industry which could benefit by the substitution of potassium ion for sodium ion if the bitter taste associated with potassium ion were eliminated. For example, sodium baking soda or baking powder could be substituted with potassium baking soda and potassium baking powder, respectively, in products requiring leavening agents. A few more examples of substitutions which could be made are: flavoring, and, nitrite in the case of preservatives, and, corresponding sodium salts in the case of preservatives would also be highly desirable.
In addition, numerous eatables, as defined hereinbelow, on the market today have a naturally bitter taste and/or undesirable taste, as such terms are used hereinbelow. Many of these materials, as currently used, have the bitter taste or aftertaste partially masked by additives, such as flavorings similar to those stated above. Many of these materials are still bitter and/or still have an aftertaste and could benefit by having a tastand, as such term is used hereinbelow, mixed or ingested along with them to eliminate or substantially reduce the undesirable taste(s), as such term is used hereinbelow. Such eatables as for example, pharmaceuticals, antibiotics, pain killers, aspirin, codeine, ibuprofen, acetaminophen, caffeine, and unsweetened chocolate, and sweeteners, as such term is used hereinbelow, can have their undesirable tastes, as such term is used hereinbelow, reduced and/or eliminated as well as having their palatability enhanced by the use of a tastand, as such term is used hereinbelow. In general, any eatable which has a naturally undesirable taste, as such term is used hereinbelow, should
REFERENCES:
patent: 3649298 (1972-03-01), Kreevoy et al.
patent: 3872227 (1975-03-01), Hoff et al.
patent: 4260597 (1981-04-01), Porteous
patent: 4613512 (1986-09-01), Barnett et al.
patent: 4753926 (1988-06-01), Lucas et al.
patent: 4963384 (1990-10-01), Heine et al.
patent: 5017389 (1991-05-01), Green
patent: 5021245 (1991-06-01), Borschel et al.
patent: 5021249 (1991-06-01), Bunick et al.
patent: 5232735 (1993-08-01), Kurtz et al.
The Merck Index, Ninth Edition p. 597 (No. 4437).
"Carboxylic Acid Replacement Structure-Activity Relationships in Suosan Type Sweeteners. A Sweet Taste Antagonist." J. Med. Chem. 1992, pp. 1747-1751.
"Investigations of (4-Cyanophenyl)ureas of Sweet Amino Acids as Potential Sweeteners", J. Agric. Food Chem. 1991.
Fuller William D.
Kurtz Robert J.
BioResearch, Inc.
Pratt Helen
LandOfFree
Specific eatable taste modifiers does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Specific eatable taste modifiers, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Specific eatable taste modifiers will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1722342