Method and composition for masking mineral taste

The invention relates to methods and compositions for masking the taste of minerals in ingestible products. In particular, tannic acid, glycyrrhizin and acesulfame potassium are added to compositions comprising minerals such as potassium, calcium, magnesium, iron, copper, chromium, zinc, and mixture...

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Bibliographische Detailangaben
Hauptverfasser:	BAKAL ABRAHAM I, SNYDER MARGARET A
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS 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:	The invention relates to methods and compositions for masking the taste of minerals in ingestible products. In particular, tannic acid, glycyrrhizin and acesulfame potassium are added to compositions comprising minerals such as potassium, calcium, magnesium, iron, copper, chromium, zinc, and mixtures in order to reduce or eliminate the unpleasant taste or aftertaste associated with these minerals.