Salt substitute
A substitute, salt technology, applied in the field of salt substitutes, can solve problems such as limited taste quality, not comparable to salty taste, etc.
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example 1
[0078] Example 1: Alternatives to salt according to the invention vs. alternatives with a higher proportion of chlorine A comparative study of taste.
[0079] Surprisingly, it was found that, containing less sodium chloride but rich in KCl, MgSO 4 and CaSO 4 Salt of salt, despite its rather high sulfate content, this salt has a taste close to traditional salt and less of a false taste.
[0080] substance tested :
[0081] F0 (salt): 100% NaCl;
[0082] F1 (Comparative – 100% Chloride): 50% NaCl, 46% KCl, 4% MgCl 2 ;
[0083] F2 (Comparative - 94.5% as chloride): 50% as NaCl, 44.5% as KCl, 5.5% as CaSO 4 ;
[0084] F3 (composition according to the invention - 90% chloride): 50% NaCl, 40% KCl, 7.5% MgSO 4 , 2.5% CaSO 4 .
[0085] Matrix used :
[0086] VITALIA tomato juice without added salt, in which the substances tested are incorporated at 0.6% by weight;
[0087] Mousline mashed potatoes without added salt, in which 0.6% by weight of the substances tested w...
example 2
[0104] Example 2: Commercial use of salt substitute F5 and a salt substitute according to the invention Triangular test (essai triangulaire) between ingredient F4, the substitute for the salt and the quotient The commercial ingredients each contained 33.3% NaCl.
[0105] F4 (comparative): 33.3% salt, 66.6% KCl.
[0106] F5 (composition in accordance with the present invention): 33.3% is salt, 53.3% is KCl, 10% is MgSO 4 , 3.4% as CaSO 4 .
[0107] Matrix used : VITALIA tomato juice without added salt, in which the substance tested was spiked at a concentration of 6 g / L.
[0108] method : Use these two substances F4, F5 to carry out triangulation test to 24 personnel who participated in the test. Participants tasted three samples at a time, two of which were the same and one was different.
[0109] These tests are carried out according to established rules, using the following formula 6x 4 capable of organizing the draw: AAB x 4; ABB x 4; BAA x 4; BBA x 4; ABA x 4...
example 3
[0115] Example 3: In a method of bread preparation, a bread with different sodium chloride content according to the invention A comparative study of the taste of different salt substitutes relative to salt.
[0116] substance tested :
[0117] F0 (salt): 100% NaCl;
[0118] F6 (composition in accordance with the present invention): 85% is NaCl, 12% is KCl, 2.25% is MgSO 4 , 0.75% CaSO 4 ;
[0119] F7 (composition in accordance with the present invention): 70% is NaCl, 24% is KCl, 4.5% is MgSO 4 , 1.5% CaSO 4 .
[0120] the matrix used : Bread made based on the manufacturing diagram of method BIPEA NF V03-716. Content of produit salt: 18 g per kg of flour.
[0121] Number of people taking the test :61.
[0122] a) Overall preference for baguettes
[0123]
[0124]
[0125] Rating of Baguette Texture
[0126]
[0127]
[0128] in conclusion : These results show that salted bread made with ingredients F6 and F7 according to the invention is consi...
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