METHODS AND COMPOSITIONS FOR REDUCING SODIUM CONTENT IN FOOD PRODUCTS

597874 A method for preparing a foodstuff with reduced sodium content. The method comprises: providing 0.2 to 1.5 wt. percent (based on the total weight of the foodstuff) potassium chloride, 0.002 to 0.4 wt. % of an organic acid comprising at least one of lactic acid, malic acid, citric acid, tartar...

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Bibliographische Detailangaben
Hauptverfasser:	FRIDAY, DILLON, BROSKA, AMY, VADLAMANI, KESWARA, RAO, MILLER, JARED
Format:	Patent
Sprache:	eng
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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Beschreibung
Zusammenfassung:	597874 A method for preparing a foodstuff with reduced sodium content. The method comprises: providing 0.2 to 1.5 wt. percent (based on the total weight of the foodstuff) potassium chloride, 0.002 to 0.4 wt. % of an organic acid comprising at least one of lactic acid, malic acid, citric acid, tartaric acid, succinic acid, acetic acid, formic acid, fumaric acid, adipic acid, gluconic acid, and pyruvic acid; and 0.01 to 0.6 wt. % of a potassium agent to the reformulated foodstuff, said potassium salt comprising at least one of potassium citrate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, potassium lactate, potassium acetate, potassium tartarate, and potassium formate Blending the potassium chloride, monocalcium phosphate and or monopotassium phosphate, potassium citrate and sodium chloride into the foodstuff.