REDUCED SODIUM FOOD PRODUCTS

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while impart...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	HANS, JOACHIM, GRUESS, OLAF, VAN LENGERICH, BERNHARD H, HOCHHEIMER, ANDREAS, HAUSTEDT, LARS OLE, RATHJEN-NOWAK, CANDACE MICHELLE, SCARABOTTOLO, LIA, SIEMS, KARSTEN, PECORE, SUZANNE DENISE, MULLER, JENS-PETER, NOWAKOWSKI, CHRISTINE M, KROHN, MICHEAL
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ACYCLIC OR CARBOCYCLIC COMPOUNDS BAKERY PRODUCTS BAKING CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DERIVATIVES THEREOF EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HETEROCYCLIC COMPOUNDS HUMAN NECESSITIES MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUGARS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness. L'invention concerne des composés obtenus naturellement présentant diverses structures, qui assurent la perception de goût salé, améliorent la perception de goût salé d'un sel ou agissent sur un ou plusieurs canaux sodiques. Des produits alimentaires peuvent comprendre de tels composés obtenus naturellement, qui peuvent être utilisés pour réduire la teneur en sodium, tout en conférant un niveau de salinité similaire.