METHODS AND COMPOSITIONS FOR REDUCING SODIUM CONTENT IN FOOD PRODUCTS
A method for preparing a foodstuff with reduced sodium content. The method comprises: (i) providing 0.2 to 1.5 wt. percent (based on the total weight of the foodstuff) potassium chloride, 0.002 to 0.4 wt. percent of monocalcium phosphate and/or monopotassium phosphate and 0.01 to 0.6 wt. percent pot...
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| creator | FRIDAY, DILLON BROSKA, AMY VADLAMANI, KESWARA, RAO MILLER, JARED |
| description | A method for preparing a foodstuff with reduced sodium content. The method comprises: (i) providing 0.2 to 1.5 wt. percent (based on the total weight of the foodstuff) potassium chloride, 0.002 to 0.4 wt. percent of monocalcium phosphate and/or monopotassium phosphate and 0.01 to 0.6 wt. percent potassium citrate; (ii) Providing 0.005 to 5 wt. percent sodium chloride; and (iii) Blending the potassium chloride, monocalcium phosphate and or monopotassium phosphate, potassium citrate and sodium chloride into the foodstuff. |
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The method comprises: (i) providing 0.2 to 1.5 wt. percent (based on the total weight of the foodstuff) potassium chloride, 0.002 to 0.4 wt. percent of monocalcium phosphate and/or monopotassium phosphate and 0.01 to 0.6 wt. percent potassium citrate; (ii) Providing 0.005 to 5 wt. percent sodium chloride; and (iii) Blending the potassium chloride, monocalcium phosphate and or monopotassium phosphate, potassium citrate and sodium chloride into the foodstuff.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | METHODS AND COMPOSITIONS FOR REDUCING SODIUM CONTENT IN FOOD PRODUCTS |
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