SISTEMAS DE INGREDIENTE COMPREENDENDO TREALOSE, PRODUTOS ALIMENTÍCIOS CONTENDO TREALOSE E MÉTODOS DE FABRICAÇÃO DOS MESMOS

Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for...

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Bibliographische Detailangaben

Hauptverfasser:	DWIGHT WEIGLE, TIMM ADAMS, KRISHNAMURTHY GANESAN, HANS ZOERB, GERRY MULLALLY
Format:	Patent
Sprache:	por
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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