Use of dipeptides as salt taste enhancers

Abstract

The present invention relates to the use of a dipeptide comprising proline and alanine as a salt taste enhancer in a salt-containing consumable product, to a consumable composition comprising said dipeptide proline-alanine, and to a consumable product comprising said consumable composition. In addition, the present invention also relates to a method for enhancing salt taste and reducing salt content in food and beverages.

Description

[0001] Cross-reference to related applications

[0002] This application claims the benefit of European patent application EP19382552.8, filed on June 28, 2019. Technical Field

[0003] This invention belongs to the field of the food and beverage industry. Specifically, it relates to the use of dipeptides as salt enhancers in food or beverages to allow for reduced salt content. It also relates to edible compositions and edible articles containing dipeptides. Background Technology

[0004] Sodium is an essential nutrient for normal physiological functions in the human body; however, current daily sodium intake exceeds the World Health Organization's recommended intake of 2g of sodium per day. High sodium consumption as table salt (NaCl) is directly linked to cardiovascular diseases such as hypertension, stroke, congestive heart failure, kidney disease, osteoporosis, and kidney stones. Although reducing sodium intake is recommended, significantly reducing sodium in food is hindered because it makes products less palatable and increases bitterness.

[0005] Most sodium consumption comes from processed (cooked, canned, frozen, dehydrated, or ground) foods. Now, in addition to being delicious and safe, consumers also have a strong demand for products that are convenient and quick to prepare. Therefore, fast food has recently become increasingly popular among consumers.

[0006] In the food industry, salt reduction can be achieved through the use of appropriate salt substitutes or flavor enhancers. At industrial levels, the most widely used salt substitute is potassium chloride (KCl), which has been shown to impart a bitter and / or metallic taste to food when used at high levels. Furthermore, high potassium intake can have adverse health consequences, as it can lead to hyperkalemia due to its impact on potassium homeostasis. Monosodium glutamate (MSG) is widely used as a salt flavor enhancer, but its use may lead to illness, ADHD, and migraines.

[0007] Certain amino acids have also been reported as salt-enhancing agents, such as L-lysine, arginine, or mixtures of arginine and aspartic acid, but with troublesome off-flavors (Israr T et al. 2016) (Schindler A et al. 2011). Dipeptides containing non-natural and / or natural amino acids have also been disclosed as salt-enhancing agents, such as dipeptides containing glycine (US2016374380); dipeptides containing glutamic acid (US2011064861 and US2003091721) in combination with protein materials and / or enzymatically degraded products containing basic amino acids such as arginine (US8409653); and dipeptides containing arginine (Schindler A et al. 2011) (Xu JJ et al. 2017).

[0008] Certain peptides have been used to provide a taste, for example a sweet taste (JP2003104997) or a bitter taste (GB1420909).

[0009] Finding taste enhancers is difficult and unpredictable. Amino acids can interact with many receptors; the taste of individual amino acids is complex and has been described as more than one taste characteristic in human sensory studies; furthermore, there is no strict relationship between the taste of dipeptides and the taste of the constituent amino acids (Xu JJ et al. 2017). In addition, there is uncertainty about the true salt taste receptor, and therefore cell-based assays have not shown much success in identifying salt taste enhancers (Schindler A et al. 2011). Furthermore, the cell type used can influence the outcome of cell-based assays (Xu JJ et al. 2017).

[0010] Food choice is key dependent on taste quality. The content of salt directly determines the organoleptic acceptance of savoury foods such as soups, sauces, dressings, ready meals and snacks, as well as baked products including bread, biscuits and cakes. There is an urgent need to reduce salt in food products, while preserving quality and taste. SUMMARY

[0011] Surprisingly, the inventors have found a dipeptide comprising proline and alanine that enhances salt taste without undesirable organoleptic characteristics. Furthermore, the dipeptide of the invention is easy to manipulate and can therefore be added to edible compositions or preparations in the food industry.

[0012] In performing standardised taste rating tests, the inventors found that the dipeptide of the invention is a salt taste potentiator. In a panel test, the salt taste of proline-alanine (PA) dipeptide dissolved in water was identified by panel members (Example 1), and when compared to known salt taste enhancers dipeptides, the dipeptide PA of the invention presented less aftertaste than the known salt taste enhancers (Example 2). In a food matrix, using broth as an example, it was found that the dipeptide PA enhanced salt taste and presented less aftertaste than when dissolved in water (Example 3).

[0013] The addition of the salt taste enhancer of the invention to a food, feed or beverage containing salt has the effect of enhancing the salt taste derived from the salt contained in the food. Thus, by using the salt taste enhancer of the invention, even if the amount of salt in the food is low, an edible product with a salt taste can be produced. Thus, using a dipeptide comprising proline and alanine, it is possible to reduce the amount of salt used in an edible preparation.

[0014] Thus, a first aspect of the invention relates to the use of a dipeptide comprising proline and alanine as a salt taste enhancer in an edible preparation comprising salt.

[0015] A second aspect of the present application relates to an edible composition comprising the dipeptide proline-alanine and one or more suitable acceptable edible excipients or carriers.

[0016] The salt taste enhancer of the present application does not have a taste that limits its use in certain foods, and thus it can be used in a wide variety of foods, feeds and beverages.

[0017] A third aspect of the present application relates to an edible product comprising the edible composition of the second aspect of the present application and a food base comprising salt.

[0018] A fourth aspect of the present application relates to a method of enhancing the salt taste of an edible product comprising salt, wherein the method comprises adding to the edible product a dipeptide comprising proline and alanine or, alternatively, the edible composition of the second aspect of the present application. BRIEF DESCRIPTION OF DRAWINGS

[0019] Figure 1 The panellists were asked to refer to a given scale (44.5-140.3 mM NaCl) to attribute the intensity of the salt taste of each sample presented. DETAILED DESCRIPTION

[0020] A first aspect of the present application relates to the use of a dipeptide comprising proline and alanine as a salt taste enhancer in an edible product comprising salt.

[0021] An embodiment of the first aspect of the present application, optionally in combination with any of the embodiments provided below, relates to the use of the dipeptide proline-alanine as a salt taste enhancer in an edible product comprising salt.

[0022] In this embodiment of the first aspect of the present application, the carboxyl group of proline (also referred to by professionals as Pro in the three-letter code and as "P" in the one-letter code) is bound by a peptide bond to the amino group of alanine (also referred to by professionals as Ala in the three-letter code and as "A" in the one-letter code), thereby forming the proline-alanine dipeptide, also referred to as "Pro-Ala" or "PA" dipeptide.

[0023] Another embodiment of the first aspect of the present application, optionally in combination with any of the embodiments provided above or below, relates to the use of the dipeptide alanine-proline as a salt taste enhancer in an edible product comprising salt.

[0024] In this embodiment of the first aspect of the present application, the carboxyl group of proline (also referred to by professionals as Pro in the three-letter code and as "P" in the one-letter code) is bound by a peptide bond to the amino group of alanine (also referred to by professionals as Ala in the three-letter code and as "A" in the one-letter code), thereby forming the proline-alanine dipeptide, also referred to as "Pro-Ala" or "PA" dipeptide.

[0025] In an embodiment of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the amino acid Ala and / or Pro is an L-amino acid.

[0026] In an embodiment of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the dipeptide is Pro-Ala and the amino acid is an L-amino acid.

[0027] In an embodiment of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the dipeptide is a linear dipeptide.

[0028] In an embodiment of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the dipeptide is Pro-Ala and is a linear dipeptide.

[0029] In an embodiment of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the dipeptide is Pro-Ala, is a linear dipeptide and the amino acid is an L-amino acid.

[0030] In another embodiment of the first aspect of the application, the dipeptide is a synthetic dipeptide. Methods for synthesizing dipeptides of the application are known to the person skilled in the art, for example in Yagasaki M et al. 2008.

[0031] In another embodiment of the first aspect of the application, the dipeptide is a dipeptide obtained from an organic material, for example a by-product of a co-product of plant or animal origin, for example obtained by enzymatic hydrolysis of the organic material.

[0032] The term "flavor enhancer" (or "taste potentiator") refers to any substance, compound or ingredient that is capable of increasing the perception of a tastant (which is a compound that elicits a taste) in a salt- containing consumable product, wherein the flavor enhancer does not have such a taste itself. Thus, a flavor enhancer increases the flavor (which includes taste and aroma).

[0033] The term "saltiness enhancer" refers to any substance, compound or ingredient that increases the perception of saltiness, thereby increasing the salt flavor in a salt-containing consumable product. A saltiness enhancer increases the salt flavor.

[0034] Taste assessments can be performed following the principles of the International Organization for Standardization (ISO). For example, taste assessment tests are performed.

[0035] Taste evaluation tests (also known as sensory tests, taste panel studies, or gustatory tests) are routine physiologic or psychophysical assessments of tastants that involve evaluating the gustatory response of healthy human subjects within a well-controlled procedure. The taste evaluation tests conducted in the present invention are conducted according to professional standards. For example, sensory tests can be conducted by following the methods described in Schindler A et al. 2011 J. Agric. Food Chem. 59: 12578-12588.

[0036] The term "edible" means that the ingredients comprising the dipeptides, compositions, or articles of the present invention can be consumed by humans without a significantly deleterious health consequence.

[0037] In another embodiment of the first aspect of the invention, optionally in combination with any of the embodiments provided above or below, the edible article is a low salt edible article.

[0038] The term "low salt" or "low sodium" is a term recognized by professionals in the field. For example, "Regulation (EC) 1924 / 2006 of the European Parliament and of the Council of 20 December 2006 on Nutrition and Health claims made on foods" provides that a food product with "low sodium / salt" is a foodstuff containing no more than 0.12 g of sodium or equivalent salt value per 100 g or per 100 ml of the edible product; a "very low sodium / salt" product is a product containing no more than 0.04 g of sodium or equivalent salt value per 100 g or per 100 ml; and the term "sodium- or salt-free" means a food product containing no more than 0.005 g of sodium or equivalent salt value per 100 g.

[0039] For water considered to be "low salt / sodium", except for natural mineral waters falling within the scope of Directive 80 / 777 / EEC, this value should not exceed 2 mg of sodium per 100 ml, according to Regulation 1924 / 2006 of the European Parliament and of the Council of 20 December 2006.

[0040] Thus, in an embodiment of the first aspect of the invention, optionally in combination with any of the embodiments provided above or below, the salt content (e.g. sodium) in the edible article is equal to or less than 0.120 g per 100 mg or 0.120 g per 100 ml.

[0041] Thus, in embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the salt content (e.g. sodium) in the consumable product is equal to or less than 0.04 g / 100 mg or 0.04 g / 100 ml.

[0042] Thus, in embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the salt content (e.g. sodium) in the consumable product is equal to or less than 0.005 g / 100 g,

[0043] In embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product has a reduced content of salt; in particular embodiments, it has a reduced content of salt compared to a conventional consumable product.

[0044] A conventional consumable product refers to a consumable product whose salt content is normal, or to a consumable product whose salt content has been altered.

[0045] In embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the salt is selected from the group consisting of sodium chloride, potassium chloride, calcium chloride, and any combination thereof.

[0046] In embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the salt is sodium chloride.

[0047] In embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, in the consumable product having a reduced content of salt, the salt content is reduced by an amount of 1% to 99% by weight relative to the weight of the original consumable product comprising salt.

[0048] In embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the reduction in the amount of salt (e.g. sodium chloride) is at least 0.1%, 0.5%, 1%, 2%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 55%, 60%, 70%, 75%, 80%, 85%, 90%, or 99%.

[0049] The amount of added salt taste enhancer depends on the type of consumable product and can be adjusted by a person skilled in the art, e.g. by performing a sensory evaluation.

[0050] In embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the dipeptide is added to the consumable product in an amount of 0.1% to 15% by weight relative to the weight of the consumable product comprising salt.

[0051] In embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the dipeptide is added to the consumable product in an amount of 0.1% to 15% by weight relative to the weight of the consumable product comprising salt; the reduction in the amount of salt (e.g. sodium chloride) is 0.1%-25%.

[0052] In embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the dipeptide (e.g. Pro-Ala dipeptide) is 0.01% to 15% by weight; e.g. 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14% or 15% by weight relative to the weight of the consumable product.

[0053] In embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the dipeptide (e.g. Pro-Ala dipeptide) is used at a concentration of 0.01 mM, 0.02 mM, 0.03 mM, 0.04 mM, 0.05 mM, 0.06 mM, 0.07 mM, 0.08 mM, 0.09 mM, 0.1 mM, 0.2 mM, 0.3 mM, 0.4 mM, 0.5 mM, 0.6 mM, 0.7 mM, 0.8 mM, 0.9 mM, 1 mM, 2 mM, 3 mM, 4 mM, 5 mM, 6 mM, 7 mM, 8 mM, 9 mM, 10 mM, 11 mM, 12 mM, 13 mM, 14 mM or 15 mM relative to the weight of the consumable product.

[0054] In embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the enhancement provided by the salt taste enhancer is quantified by sensory evaluation, e.g. by trained judges ranking samples comprising the dipeptides of the application compared to control samples comprising a known range of salt concentrations based on the intensity of salt taste perception.

[0055] A second aspect of the application relates to a consumable composition (consumable additive) comprising the dipeptide proline-alanine and one or more suitable acceptable consumable excipients or carriers.

[0056] The term "acceptable edible excipient or carrier" means an excipient or carrier which is substantially neutral from a flavour point of view, provided that it does not significantly alter the organoleptic properties of the flavour ingredient. In addition, they are suitable for use in the preparation of a composition which can be consumed by humans without significant deleterious health consequences.

[0057] For example, the edible composition of the second aspect of the application can comprise a colouring agent and / or a light resistance agent.

[0058] In embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the edible composition comprises a natural extract of, for example, plant or animal origin, comprising a dipeptide as defined in the first aspect of the application.

[0059] In embodiments of the second aspect of the application, optionally in combination with any of the embodiments provided above or below, the edible composition further comprises one or more other flavour compounds.

[0060] In embodiments of the second aspect of the application, optionally in combination with any of the embodiments provided above or below, the edible composition additionally comprises a salt selected from sodium chloride, potassium chloride, calcium chloride, and any combination thereof.

[0061] In embodiments of the second aspect of the application, optionally in combination with any of the embodiments provided above or below, the edible composition additionally comprises sodium chloride.

[0062] In embodiments of the second aspect of the application, optionally in combination with any of the embodiments provided above or below, the edible composition can be formulated in several forms, including but not limited to solid or liquid forms.

[0063] The edible composition of the application can be prepared according to methods well known in the art. Suitable acceptable edible excipients and / or carriers and the amounts thereof can be readily determined by a person skilled in the art depending on the type of composition being prepared.

[0064] The edible composition is an edible additive which can be added to an edible article.

[0065] Accordingly, the third aspect of the application relates to an edible article comprising the edible composition of the second aspect of the application and a food base comprising a salt.

[0066] The term "food base" means an edible product having one or more salts (salt-tasting compounds), such as a human food, an animal food (i.e. a feed) or a beverage.

[0067] In embodiments of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is a consumable product in which the food base is a human food product.

[0068] Suitable food bases can be fried or non-fried, frozen or non-frozen, low-fat or non-low-fat, pickled, batter-coated, chilled, dehydrated, ready-to-eat, canned, reconstituted, sterilized or cured products. Examples of food products of the application include, but are not limited to: a condiment or seasoning, such as a stock, a bouillon cube, a concentrate, a powder mix, a flavoured oil, a sauce (e.g. ketchup, soy sauce, mustard, mayonnaise) or a salad dressing; a dairy or fat product, such as a cheese, a spread, normal or low-fat margarine, a butter / margarine blend, a butter, a peanut butter, a shortening, a processed and flavoured cheese; a bouillon (e.g. chicken bouillon), a broth, such as a clear broth, a cream broth, a chicken or beef broth or a tomato or asparagus broth; a savoury snack product, such as a snack or appetizer, a potato chip (such as a potato crisp) or a potato chip popcorn, a nut, a cracker, a seed food or a pickled vegetable; a meat product, such as a poultry-, beef- or pork-based product (e.g. a sausage, a burger, a meat chunk); a fish-based product or a seafood-based product, such as a surimi or a fish sausage, a fish burger; an egg product; a carbohydrate-based product, such as a pizza, a noodle, a pasta, a potato chip or a stir-fry, a taco or a tortilla, a rice, a rice food, e.g. a rice cake or a rice cracker; a simulated product, such as a dairy product (e.g. an improved cheese made from oil, fat and a thickening agent) or a seafood or meat analogue (e.g. a vegetarian alternative, a vegetarian burger); a bakery product, such as a bread, a cookie, a cake and a salty wafer; a prepared food, such as a pie, a spring roll, a dumpling, a curry, a stew, a deep-fried food or a processed livestock product, etc.

[0069] In embodiments of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is a consumable product in which the food base is an animal food product (feed), such as a forage and a fodder.

[0070] In embodiments of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is a consumable product in which the food base is a beverage, e.g. water, a fruit juice or a soda.

[0071] In embodiments of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the salt comprised in the food base is selected from the list consisting of: sodium chloride, potassium chloride, calcium chloride and any combination thereof.

[0072] In an embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the salt comprised in the food base is sodium chloride.

[0073] In an embodiment of the first or third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is a food product, a feed product or a beverage product.

[0074] In an embodiment of the first or third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is a human food product.

[0075] In an embodiment of the first or third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is selected from the list consisting of: a condiment or seasoning, a dairy or fat product, a bouillon, a soup, a savoury product, a meat product, a seafood based product, a fish based product, an egg product, a carbohydrate based product, a bakery product, a simulated food product.

[0076] In an embodiment of the first or third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is selected from: a condiment or seasoning, such as a stock, a bouillon cube, a concentrate, a powder mix, a flavoured oil, a sauce (e.g. ketchup, soy sauce, mustard, mayonnaise) or a salad dressing; a dairy or fat product, such as a cheese, a spread, normal or low fat margarine, a butter / margarine blend, a butter, a peanut butter, a shortening, a processed and flavoured cheese; a bouillon, a soup, such as a clear soup, a cream soup, a chicken or beef soup or a tomato or asparagus soup; a savoury product, such as a snack or appetizer, a potato chip (such as a potato crisp) or a potato crisp popcorn, a nut, a cracker, a seed food or a pickled vegetable; a meat product, such as a poultry, beef or pork based product (e.g. a sausage, a burger, a meat ball); a fish based product or a seafood based product, such as a surimi or a fish sausage, a fish burger; an egg product; a carbohydrate based product, such as a pizza, a noodle, a pasta, a potato chip or a stir fry, a taco or a tortilla, a rice, a rice food product, e.g. a rice cake or a rice cracker; a simulated product, such as a dairy product (e.g. an imitation cheese made from oil, fat and a thickening agent) or a seafood or meat analogue (e.g. a vegetarian alternative, a vegetarian burger); a bakery product, such as a bread, a cookie, a cake and a salty wafer; a prepared food product, such as a pie, a spring roll, a dumpling, a curry, a stew, a deep-fried food product and a processed livestock product.

[0077] In another embodiment of the first or third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is packaged, canned, frozen, dehydrated, ground or processed.

[0078] In embodiments of the first or third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is an animal food product (feed), such as forage and fodder.

[0079] In embodiments of the first or third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is a beverage, such as water, fruit juice or soda.

[0080] In another embodiment of the first or third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product comprises 0.1 to 15% by weight of dipeptides as defined in the first aspect of the application; in one example it comprises 0.1 to 10%; or alternatively 0.1 to 5%; or alternatively 0.1 to 2.5% by weight of dipeptides.

[0081] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product comprises at least 0.01 to 15%, for example 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15% by weight of dipeptides relative to the weight of the consumable product.

[0082] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product comprises 0.01 mM, 0.02 mM, 0.03 mM, 0.04 mM, 0.05 mM, 0.06 mM, 0.07 mM, 0.08 mM, 0.09 mM, 0.1 mM, 0.2 mM, 0.3 mM, 0.4 mM, 0.5 mM, 0.6 mM, 0.7 mM, 0.8 mM, 0.9 mM, 1 mM, 2 mM, 3 mM, 4 mM, 5 mM, 6 mM, 7 mM, 8 mM, 9 mM, 10 mM, 11 mM, 12 mM, 13 mM, 14 mM or 15 mM.

[0083] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is a liquid food product, such as a broth or a beverage, comprising 0.1 mM to 30 mM of a dipeptide as defined in the first aspect of the application; in one example it comprises 5 mM to 20 mM, in yet another example it comprises 8 mM to 12 mM, or alternatively it comprises 0.01 mM to 1 mM, such as 0.01 mM, 0.02 mM, 0.03 mM, 0.04 mM, 0.05 mM, 0.06 mM, 0.07 mM, 0.08 mM, 0.09 mM, 0.1 mM, 0.2 mM, 0.3 mM, 0.4 mM, 0.5 mM, 0.6 mM, 0.7 mM, 0.8 mM, 0.9 mM, 1 mM, 2 mM, 3 mM, 4 mM, 5 mM, 6 mM, 7 mM, 8 mM, 9 mM, 10 mM, 11 mM, 12 mM, 13 mM, 14 mM, or 15 mM.

[0084] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is a "low salt" or "low sodium" consumable product.

[0085] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the salt content (e.g. sodium) in the consumable product is equal to or less than 0.120 g / 100 mg or 0.120 g / 100 mL.

[0086] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is a "very low salt" or "very low sodium" consumable product.

[0087] Thus, in embodiments of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the salt content (e.g. sodium) in the consumable product is equal to or less than 0.04 g / 100 mg or 0.04 g / 100 mL.

[0088] Thus, in embodiments of the first aspect of the application, optionally in combination with any of the embodiments provided above or below, the salt content (e.g. sodium) in the consumable product is equal to or less than 0.005 g / 100 g.

[0089] In embodiments of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the beverage is water and the salt content (e.g. sodium) is less than 2 mg salt / 100 mL.

[0090] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the edible product has a reduced salt (preferably sodium chloride) content of at least 1% to 99%.

[0091] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the edible product has a reduced salt (preferably sodium chloride) content of at least 1% to 99%. In one example, at least 0.1%, 0.5%, 1%, 2%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 55%, 60%, 70%, 75%, 80%, 85%, 90%, or 99%.

[0092] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the edible product has a reduced sodium chloride content of at least 0.1% to 50%, in one example 0.1% to 30%, in another example 0.1% to 25%, in another example 0.1% to 15%.

[0093] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the edible product is a bouillon. In one example, the bouillon has a reduced sodium chloride content of 10% to 45%, in one example 20% to 30%.

[0094] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, in the edible product, the salt is reduced compared to an original or conventional edible product having sodium chloride and not containing the edible composition as defined in the second aspect of the application. In one example, the edible product of the third aspect of the application has the same salty taste as the original or conventional edible product, for example by performing a sensory evaluation test; for example by performing a sensory test as described in Schindler A et al. 2011).

[0095] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is a bouillon and comprises dipeptide proline-alanine in an amount of 0.10 g / 100 ml to 0.50 g / 100 ml, in another example 0.14 g / 100 ml to 0.30 g / 100 ml, in yet another example 0.20 g / 100 ml to 0.30 g / 100 ml, in yet another example 0.22 g / 100 ml; and a sodium chloride content of 0.10 g / 100 ml to 0.50 g / 100 ml, in another example 0.20 g / 100 ml to 0.30 g / 100 ml, in yet another example 0.26 g / 100 ml.

[0096] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is a bouillon and comprises dipeptide proline-alanine in an amount of 0.14 g / 100 ml or alternatively 0.22 g / 100 ml; and a sodium chloride content of 0.26 g / 100 ml.

[0097] In another embodiment of the third aspect of the application, optionally in combination with any of the embodiments provided above or below, in the consumable product the food base further comprises at least one other flavor compound.

[0098] In another embodiment, optionally in combination with any of the embodiments provided above or below, in the consumable product of the second aspect of the application, or alternatively in the consumable product of the third aspect of the application, the additional flavor compound is selected from the group consisting of a sweet taste compound, a bitter taste compound, a sour taste compound, a umami taste compound, a kokumi taste compound, a salty and body- imparting flavor compound, a sweet-imparting flavor compound, a sour-imparting flavor compound, a bitter-imparting flavor compound, and any combination thereof.

[0099] In another embodiment, optionally in combination with any of the embodiments provided above or below, in the consumable product of the second aspect of the application, or alternatively in the consumable product of the third aspect of the application, the other taste compound is a umami taste compound or a kokumi taste compound; and wherein the flavor compound is a salt-imparting flavor compound and a salty and body-imparting flavor compound.

[0100] The consumable product of the present application can be prepared according to methods well known in the art. Suitable ingredients and methods for preparing the consumable product can be readily determined by the person skilled in the art depending on the type of consumable product prepared.

[0101] All embodiments of the edible product of the third aspect of the application are also embodiments of the first, second and fourth aspects of the application.

[0102] The fourth aspect of the application relates to a method of enhancing the salt taste of a salt containing edible product, wherein the method comprises adding a dipeptide comprising proline and alanine, or alternatively the edible composition of the second aspect of the application, to the edible product.

[0103] All embodiments of the first, second and third aspects of the application are also embodiments of the fourth aspect of the application.

[0104] In embodiments of the fourth aspect of the application, optionally in combination with any of the embodiments provided above or below, the dipeptide is a proline-alanine dipeptide.

[0105] In embodiments of the fourth aspect of the application, optionally in combination with any of the embodiments provided above or below, the salt is sodium chloride.

[0106] In embodiments of the fourth aspect of the application, optionally in combination with any of the embodiments provided above or below, the method is for reducing the amount of sodium chloride in an edible product without reducing the salt taste of the edible product, preferably the reduction in the amount of sodium chloride is at least 0.1%, 0.5%, 1%, 2%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 55%, 60%, 70%, 75%, 80%, 85%, 90% or 99%.

[0107] In embodiments of the fourth aspect of the application, optionally in combination with any of the embodiments provided above or below, the edible product is a "low salt", "low sodium", "very low salt" or "very low sodium" edible product.

[0108] In embodiments of the fourth aspect of the application, optionally in combination with any of the embodiments provided above or below, adding the dipeptide comprising proline and alanine (e.g. a proline-alanine dipeptide), or alternatively the edible composition of the second aspect of the application, is performed during the manufacture of the edible product; or alternatively after the manufacture of the edible product.

[0109] In embodiments of the fourth aspect of the application, optionally in combination with any of the embodiments provided above or below, the method comprises the steps of:

[0110] (a) obtaining a dipeptide comprising proline and alanine, preferably a dipeptide of proline and alanine as defined in the first aspect of the application; or alternatively obtaining an edible composition as defined in the second aspect of the application;

[0111] (b) selecting at least one food base as a food material; and

[0112] (c) adding the dipeptide obtained in step (a) or, alternatively, the edible composition of step (a) to the food material of step (b) in an amount required to maintain salt taste, to produce a low salt or low sodium salt-taste edible product.

[0113] In embodiments of the fourth aspect of the application, optionally in combination with any of the embodiments provided above or below, the method comprises the steps of:

[0114] a. providing a salt taste enhancer, i.e. the dipeptide salt taste enhancer of the first aspect of the application or the composition of the second aspect of the application;

[0115] b. selecting at least one food material (at least one food base); and

[0116] c. adding the salt taste enhancer dipeptide or, alternatively, the edible composition of step (a) to the food material of step (b) in an amount required to maintain salt taste, to produce a low salt or low sodium salt-taste edible product; and

[0117] d. optionally making the edible product.

[0118] Making the edible product includes, for example, boiling, frying, cooking, baking or steaming.

[0119] For example, in step (c), the dipeptide (e.g. proline-alanine) is added to at least 0.01% to 15%, for example 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14% or 15% percent by weight relative to the edible product.

[0120] In embodiments of the fourth aspect of the application, optionally in combination with any of the embodiments provided above or below, the edible product is a low salt or low sodium bouillon.

[0121] In embodiments of the fourth aspect of the application, optionally in combination with any of the embodiments provided above or below, the edible product is a bouillon having a sodium chloride content of 0.26 g / 100 mL or, alternatively, less than 0.120 g / 100 mL.

[0122] In an embodiment of the fourth aspect of the application, optionally in combination with any of the embodiments provided above or below, the consumable product is a bouillon having a sodium chloride content of 0.26 g / 100 ml or alternatively less than 0.120 g / 100 ml; and it contains 0.10 g dipeptide / 100 ml to 0.40 g dipeptide / 100 ml; in one example it contains 0.22 g dipeptide / 100 ml.

[0123] In an embodiment of the fourth aspect of the application, optionally in combination with any of the embodiments provided above or below, the method is a method of enhancing the saltiness of a bouillon comprising salt (e.g. having a sodium chloride content equal to or less than 0.26 g / 100 ml), wherein the method comprises adding the dipeptide proline-alanine or alternatively the consumable composition of the second aspect of the application comprising the dipeptide proline-alanine during the making of the bouillon. For example, the bouillon is a chicken bouillon.

[0124] In an embodiment of the fourth aspect of the application, in step (a) the dipeptide is obtained by enzymatic hydrolysis of an organic material. For example, a by-product from a co-product of plant or animal origin.

[0125] In another embodiment of the fourth aspect of the application, in step (a) the dipeptide is obtained by chemical synthesis, chemoenzymatic synthesis or enzymatic synthesis. Methods of synthesis of the dipeptide of the application are known to the person skilled in the art, for example in Yagasaki M et al. 2008.

[0126] In another embodiment of the first and fourth aspects of the application, wherein the saltiness enhancement comprises increasing the saltiness aftertaste.

[0127] The present application also relates to a consumable product obtainable by the method of the fourth aspect of the application.

[0128] The term "obtainable by" is used herein to define the consumable product of the application by its method of preparation, and means a product that can be obtained by a method of preparation comprising the specified steps as defined herein.

[0129] For the purposes of the present application, the expressions "obtainable", "obtained" and similar equivalent expressions can be used interchangeably, and in any case the expression "obtainable" encompasses the expression "obtained".

[0130] Throughout the specification and claims, the word "comprise" and variations of the word, such as "comprising" and "comprises," are not intended to exclude other technical features, additives, components, or steps. Furthermore, the word "comprise" encompasses the case of "consisting of." Additional objects, advantages and features of the present application will become apparent to those skilled in the art upon examination of the specification or can be learned by practice of the present application. The following examples and drawings are provided by way of illustration and are not intended to limit the present application. The reference signs placed in brackets correlated with the drawings and placed in the claims are only intended to increase the intelligibility of the claims and should not be interpreted as limiting the scope of the claims. Furthermore, the present application encompasses all possible combinations of the specific and preferred embodiments described herein.

[0131] Example

[0132] 1. First sensory study:

[0133] A taste panel was conducted with the dipeptide proline-alanine in order to elucidate whether it is a potentiator of salt taste.

[0134] a) - Ranking of a series of salt solutions:

[0135] Materials and methods:

[0136] Before testing the dipeptide, seven volunteers (men and women between 25 and 45 years of age) were tested to see if they could rank a series of salt solutions of 30, 40, 50, 60, 70 and 80 mM NaCl from the smallest to the largest concentration. Subsequently, the salt concentration of a solution (50 mM NaCl) was predicted by comparison with the series of solutions described above. To this end, six salt solutions between 30 and 80 mM of NaCl (commercial salt "sal marina clásica" from "SAL COSTA"; composition: sea salt, anti-caking agent E-536 (potassium ferrocyanide)) were prepared in low-mineralized bottled water (Bezoya) (by weighing the salt and dissolving it in water), assuming that the salt was 100% NaCl. The volunteers were asked to rank the solutions from the lowest to the highest salt taste without knowing the salt concentration of each solution.

[0137] Results:

[0138] Table 1. Order predicted by the volunteers for the ranking of a series of salt solutions from the smallest to the largest salt taste

[0139]

[0140]

[0141] As can be seen in Table 1, the ranking of three people was very perfect and that of the others was quite good.

[0142] b) - Evaluation of the problem sample:

[0143] Materials and methods:

[0144] A salt solution equal to 50 mM NaCl ("problem sample") was then prepared (as in example la). Seven volunteers were asked to indicate which of the salt solutions from the above series of salt solutions from the lowest to the higher concentrations (Example la, see Table 1) the salt taste of the problem sample was more similar to, without knowing the salt concentration of the problem sample.

[0145] Results:

[0146] Four volunteers said that the salt taste of the problem solution was equal to the salt solution between the ones equal to 40 and 50 mM NaCl (these people were considered to predict a salt taste equal to the solution of 45 mM NaCl), two volunteers said that the salt taste of the problem sample was the same as the salt solution equal to 50 mM NaCl and one volunteer considered that the salt taste of the problem sample was the same as the salt solution equal to 60 mM NaCl. Therefore, the average and the standard deviation of the perceived salt intensity for the problem sample was 48.57 mM ± 5.56.

[0147] c) - Sensory panel with the dipeptide of the invention:

[0148] Materials and methods:

[0149] To confirm the salt taste enhancer properties of the dipeptide of the invention, a 12 mM solution of the dipeptide was prepared, which also contained salt equal to a 110 mM NaCl solution (first, the dipeptide was weighted and dissolved in Bezoya bottled water; this solution was added to a solution with NaCl in bottled water; and finally the volume of water needed to obtain the desired NaCl concentration was added).

[0150] Pro-Ala (PA) dipeptide (with a purity greater than 99%) was purchased from Phoenix Pharmaceuticals, Inc. (batch number 432688). The dipeptide Pro-Ala is a linear dipeptide.

[0151] 7 volunteers participated in the test and compared the salt taste of this solution with a series of salt solutions from the lowest to the highest concentrations (80, 90, 100, 110, 120, 130, 140 mM NaCl) (prepared as indicated in example la). Their ordering was the same as the salt solution equal to 110 mM NaCl and without dipeptide. The solutions were prepared using low mineralized bottled water (Bezoya).

[0152] A 12 mM solution of the dipeptide without salt (dissolved in low mineralized water Bezoya) was also tested for taste.

[0153] The experimental procedure to test if PA dipeptides are salt taste enhancers was based on the article of Schindler et al. 2011 (the method described in the article of Schindler et al. 2011 was also used in the scaling test performed in the following experiment).

[0154] Results:

[0155] All the volunteers observed the salt taste of the solutions with dipeptides in relation to the solutions with the same amount of salt but without dipeptides. Two of the seven people found the solutions containing dipeptides to have an additional taste besides salt taste, which in some cases was not very pleasant. The average and the deviation of the perceived salt concentration for the 110 mM salt solution without dipeptide was 103.57 mM ± 8.02; and for the 110 mM solution with dipeptide was 123.57 mM ± 9.45. The significantly different values: p = 0.0011 (Student's t-test) and p = 0.0023 (Mann-Whitney test) show a statistical difference.

[0156] Regarding the taste of the 12 mM solution of dipeptide without salt, the volunteers all agreed that the solution did not have a salty taste.

[0157] 2. Comparative sensory study of the salt taste enhancer capacity of dipeptides

[0158] Comparison of the salt taste enhancing effect of PA dipeptides with the effect of a known salt taste enhancing peptide (dipeptide proline-glycine (PG))

[0159] Materials and methods:

[0160] Panelists' selection:

[0161] This second study was performed with 24 people (men and women between 25 and 45 years of age) in order to select 12 panelists (group members) with a good capacity to recognize salt taste and its intensity for the subsequent tests.

[0162] a) - Experiment a

[0163] The objective of this test was to determine if the 24 volunteers could correctly classify 6 solutions with increasing salt concentrations (30-80 mMol / L) (salt solutions prepared as in Example la). The volunteers had to taste each sample and order them according to the perceived salt intensity. The panelists could taste the samples more than once if they thought it was necessary. The volunteers had to order the samples on a given scale compulsorily.

[0164] Fifteen of the twenty-four volunteers ordered the ladder well in increasing order.

[0165] b) - test b: triangle test

[0166] Three samples (known concentration of NaCl concentration, two equal and one different, prepared similarly as in example 1) were presented to each of the 24 volunteers, one sample was marked with R (50 mM NaCl) and two samples were coded ("A", 50 mM NaCl; and "B", 60 mM NaCl). They had to taste R in a given order, followed by the two samples (not presented to the 24 tasters in the same order to avoid any influence; different combinations were presented). The volunteers had to identify the sample different from R. They could try more than once if they thought it was necessary. They had to choose one of the two options offered.

[0167] Twelve of the twenty-four volunteers did quite well.

[0168] Based on the results of these tests (tests (a) and (b)), 15 judges were selected for the following study.

[0169] Sensory study to compare the salt taste enhancer ability of two dipeptides:

[0170] A further study was carried out with 10 of the judges who had successfully passed the previous study to confirm the enhancing effect of the salt taste of the PA dipeptide and to compare it with the effect of a known salt taste- enhancing peptide (dipeptide proline-glycine (PG)) (US2016374380).

[0171] Six dilutions were prepared (as in example 1a) with a known concentration (30-80 mM) of salt (NaCl).

[0172] In addition, two solutions were prepared containing 12 mM PA + 50 mM NaCl (solution coded "C") and 12 mM PG + 50 mM NaCl (solution coded "D").

[0173] The solutions with the dipeptide PA were prepared as in example 1.

[0174] The dipeptide PG was purchased from CASLO and was also dissolved in low mineralised water (Bezoya) (the dipeptide was first weighed and dissolved in bottled water, then this solution was added to an aqueous solution with NaCl and finally water was added to obtain the required NaCl concentration).

[0175] It is remarkable that the dipeptide PG is very sticky, difficult to grasp and weigh, while the dipeptide PA is a powder, very easy to weigh and handle, when preparing the solutions.

[0176] The samples coded "C" and "D" were presented to the judges, which were positioned in a saltiness scale of increasing salt intensity. All the judges initially tried the saltiness scale and knew its correct order.

[0177] All the judges had to first taste the saltiness scale. Next, they had to taste the two problem samples ("C" and "D") and indicate the scale in which they would position the samples according to the salt intensity.

[0178] The judges had to perform a descriptive evaluation (taste, aroma, intensity, visual aspects...) of the two samples (A and B) without knowing the composition.

[0179] Results:

[0180] Table 2: Order of the analyzed samples in the saltiness scale:

[0181]

[0182] Based on these results, when the judges classified the problem samples between two known salt concentrations, an average considering the intermediate values was performed (see Table 3).

[0183] Table 3: Given concentration of salt with respect to the analyzed samples containing dipeptides:

[0184] mM mM PA PG Panelist 1 65 75 Panelist 2 55 75 Panelist 3 65 85 Panelist 4 75 85 Panelist 5 55 60 Panelist 6 55 65 Panelist 7 65 55 Panelist 8 70 80 Panelist 9 40 50 Panelist 10 45 55 59.0 68.5

[0185] No statistically significant differences were found between the salt perception for the dipeptides PA and PG (p=0.097, Student's t test). Therefore, both dipeptides similarly presented an enhanced saltiness.

[0186] In the descriptive assessment, dipeptide PG showed a more unpleasant aftertaste than dipeptide PA.

[0187] 3. Sensory evaluation of dipeptide PA in food materials

[0188] 3.1. Sensory evaluation in which dipeptide PA was added to a food matrix:

[0189] The objective of this study was to assess whether dipeptide PA enhances the saltiness of a food matrix (exemplified in chicken broth).

[0190] Materials and methods:

[0191] A commercial chicken broth (which was described on the label as low salt, but actually had a salt content of 0.26 g / 100 mL) (GALLINA Saltiness scale (6 solutions, lowest commercial broth 44.5 mM (1), highest 140.3 mM (6)) was prepared in increasing concentrations of salt (1.1 g / L salt) in low salt (0.26 g salt / 100 mL) commercial chicken broth (hereinafter "low salt commercial chicken broth") (see Table 4). The salt (NaCI) was the same as used in the previous experiments.

[0192] At the same time, two solutions were prepared with PA dipeptide (PA dipeptide of Examples 1 and 2) at 8 mM and 12 mM concentrations, prepared on low salt (0.26 g salt / 100 mL) commercial chicken broth, by adding 8 mM (0.146 g PA / 100 mL) and 12 mM (0.22 g PA / 100 mL) of PA dipeptide, respectively.

[0193] The panelists (selected from the fifteen panelists of Example 2) evaluated the 4 samples:

[0194] Sample coded "E": low salt (44.5 mM) commercial chicken broth

[0195] Sample coded "F": low salt + 8 mM PA commercial chicken broth

[0196] Sample coded "G": low salt + 12 mM PA commercial chicken broth

[0197] Sample coded "H": low salt + salt (140.3 mM) commercial chicken broth

[0198] All samples were maintained at 62°C until they were subjected to sensory evaluation.

[0199] Sensory evaluation was performed in groups of 2-3 panelists to be able to eat just between them making the evaluation and keeping the broth temperature as much as possible.

[0200] The panelists were asked to first try the scale from 1 to 6 (44.5 mM, 63.7 mM, 82.8 mM, 102 mM, 121.1 mM, 140.3 mM) (see Table 4) (Scale method for food samples). Then they tasted the four question samples (samples "E", "F", "G" and "H") and placed them in the given scale. At the same time, the panelists were invited to make any description of the perceived attributes during the sample evaluation.

[0201] Results:

[0202] Table 4:

[0203]

[0204]

[0205] * To be able to quantify the values identified by the panelists between the values of the scale, an equal relationship between the points of the scale is established.

[0206] Table 5: Reference to the given salt taste scale (44.5-140.3 mM), the intensity of salt taste attributed by the panelists to each sample.

[0207] Sample Perceived intensity (mM) Bias Confidence interval "F” BC [44.5 mM] + 8 mM PA 72.14 16.03287 10.474613 "G” BC [44.5 mM] + 12 mM PA 92.33 16.00617 10.4571727 "E” BC [44.5 mM] 51.96 10.4919 6.85458311 "H” BC [140.3 mM] 138.27 6.292412 4.11096674

[0208] "n" is the number of panelists; for all samples, the confidence is 95 and the number of panelists is 9.

[0209] Most of the panelists correctly identified the control samples "E" and "H" on the scale. It can be observed that all panelists assessed that the two samples containing PA ("F" and "G") had more intensity of salt taste than the control sample "E" (commercial low salt chicken broth).

[0210] Following a one-way ANOVA + Tukey post-hoc test, the panelists perceived significantly different intensities of salt taste between the different samples. The results indicate that the panelists perceived a significant difference in the intensity of 4 samples (p < 0.001, one-way ANOVA). The 2 by 2 comparisons made with the Tukey post-hoc test indicate that the panelists perceived one intensity of salt taste different from all samples (a, b, c, d), the samples containing the dipeptide at 8 and 12 mM presented more intensity of salt taste than the commercial low salt broth and less intensity of salt taste than the original broth with more salt content without dipeptide. In addition, the sample with PA at 12 mM had a higher intensity of salt taste than the sample with PA at 8 mM.

[0211] When the dipeptide PA was included in the low salt broth (see Figure 1 ) at 8 mM and 12 mM, the dipeptide PA enhanced the salt taste compared to the low salt broth. The PA dipeptide enhanced the salt taste more when used at a concentration of 12 mM than when used at 8 mM.

[0212] Considering that the commercial broth with salt has about 0.75 g of salt per 100 mL (128 mM of salt), the sample coded "H" exceeds this salt content (which is 0.82 g per 100 mL). The salt in the low salt broth is reduced to about 60% compared to the commercial broth with normal salt content.

[0213] The PA dipeptide presented less intensity of aftertaste, off-taste / unpleasant flavor when it was present in a food matrix than when it was prepared dissolved in water (described in previous Example 1), the intensity of off-taste / unpleasant flavor was higher in the first test in the case of bottled water than using chicken broth.

[0214] 3.2 - Sensory evaluation in which a food matrix containing the dipeptide PA is made

[0215] The aim of this test was to evaluate the impact of food processing in enhancing the ability of PA to increase salt flavor when used as an ingredient in a recipe.

[0216] Materials and methods:

[0217] Chicken broth was prepared in the pilot plant at Eurecat using fresh raw materials (a "low salt" similar to one in Example 3.1). The materials used are described below for the preparation of 2 L of chicken broth:

[0218] - 2 chicken legs

[0219] - 60 g of leek

[0220] - 25 celery

[0221] - 60 g of carrot

[0222] - 2.6 g of salt

[0223] - 8 mM PA

[0224] Pilot plant chicken broth procedure: fresh raw materials were cleaned and chopped before being put into the cooking food. Additionally, meat and salt were added.

[0225] Recipe "A" contained salt only, while recipe "B" contained salt + 8 mM PA. Both recipes were cooked for 2.5 hours.

[0226] Once finished, the broth was filtered and put into ISO glass bottles. The samples were kept at 62 °C until sensory evaluation using a water bath at 65 °C set point.

[0227] Sensory evaluation:

[0228] Sensory evaluation was performed with 21 trained judges. This was done in groups of 2-3 people in order to consume the samples and keep the broth temperature. A triangle test was performed. All judges received three samples and the aim was to exclude the one different from the given three samples. After the sensory test, judges were asked for additional judgments to get more information. Finally, a preference was asked.

[0229] Samples were coded following the rules of the triangle test (AAB, ABA, ABB, BAA; BAB; BBA), where "A" is the chicken broth with low salt content; and "B" is the chicken broth with low salt + dipeptide PA.

[0230] Results

[0231] The results show that 19 out of 21 judges answered correctly the triangle test, identifying the different samples. Based on the data, the chicken broth with PA showed an increased salt flavor intensity perceived by the judges.

[0232] It was confirmed that the dipeptide PA used as an ingredient enhanced the salt flavor intensity.

[0233] The cooking method did not generate off-flavors due to the addition of PA as an ingredient.

[0234] The panelists showed a higher preference for the low salt + PA chicken broth over the low salt chicken broth.

[0235] Bibliographic List

[0236] Patent Literature

[0237] US2016374380

[0238] US8409653

[0239] Non-Patent Literature

[0240] Israr T et al. 2016 Trend in Food Science and Technology 51 :98-105.

[0241] Schindler A et al. 2011 J. Agric. Food Chem. 59: 12578-12588.

[0242] Xu JJ et al. 2017 Scientific Reports 7:7483.

[0243] Regulation (EC) 1924 / 2006 of the European Parliament and of the Council of 20 December 2006 on Nutrition and Health claims made on foods.

[0244] Yagasaki M et al. 2008. Appl. Microbiol. Biotechnol. 81 : 13-22.

[0245] For the sake of completeness, various aspects of the invention are set out in the following numbered clauses:

[0246] Clause 1. Use of a dipeptide comprising proline and alanine as a salt taste enhancer in an edible product comprising salt.

[0247] Clause 2. Use of a dipeptide as claimed in clause 1, wherein the dipeptide is proline-alanine.

[0248] Clause 3. Use of a dipeptide as claimed in clause 1, wherein the dipeptide is alanine-proline.

[0249] Clause 4. The use of any one of clauses 1 to 3, wherein the salt is selected from the group consisting of sodium chloride, potassium chloride, calcium chloride, and any combination thereof.

[0250] Clause 5. The use of clause 4, wherein the salt is sodium chloride.

[0251] Clause 6. The use of any one of clauses 1 to 5, wherein the edible product has a reduced content of salt, wherein the reduced content is from 1% to 99% by weight relative to a regular edible product.

[0252] Clause 7. The use of any one of clauses 1 to 6, wherein the edible product comprises a salt content equal to or less than 0.120 g of salt per 100 mg or 100 mL of the edible product.

[0253] Clause 8. The use of any one of clauses 1 to 7, wherein the dipeptide is added to the edible product in an amount of from 0.1% to 15% by weight relative to the weight of the edible product.

[0254] Clause 9. The use of any one of clauses 1 to 8, wherein the edible product is selected from the group consisting of a seasoning or condiment, a dairy or fat product, a bouillon, a soup, a savoury product, a meat product, a seafood-based product, a fish-based product, an egg product, a carbohydrate-based product, a bakery product, a simulated food; a pet or animal food, and a beverage.

[0255] Clause 10. An edible composition comprising the dipeptide proline-alanine and one or more suitable acceptable edible excipient or carrier.

[0256] Clause 11. The edible composition of clause 10, wherein the edible composition further comprises at least one other flavour compound.

[0257] Clause 12. An edible product comprising the edible composition of any one of clauses 10 or 11 and a food base comprising salt.

[0258] Clause 13. The edible product of clause 12, wherein the salt is selected from the group consisting of sodium chloride, potassium chloride, calcium chloride, and any combination thereof.

[0259] Clause 14. The edible product of clause 13, wherein the edible product comprises a salt content equal to or less than 0.120 g of salt per 100 mg or 100 mL of the edible product.

[0260] Clause 15. The consumable product of any one of Clauses 12 to 14, wherein the consumable product is selected from the group consisting of a seasoning or condiment, a dairy or fat product, a bouillon, a soup, a savoury product, a meat product, a seafood-based product, a fish-based product, an egg product, a carbohydrate-based product, a baked product, a simulated food; a prepared food; a pet or animal food or drink.

Claims

1. Use of a dipeptide comprising proline and alanine as a salt-enhancing agent in an edible product containing salt, wherein the dipeptide is proline-alanine, and wherein the dipeptide is added to the edible product in an amount of 0.05% to 15% by weight relative to the weight of the edible product.

2. The use according to claim 1, wherein the dipeptide is linear.

3. The use according to claim 1, wherein the salt is selected from the group consisting of sodium chloride, potassium chloride, calcium chloride, and any combination thereof.

4. The use according to claim 3, wherein the salt is sodium chloride.

5. The use according to claim 1, wherein the edible product has a reduced salt content, wherein the reduced content is 1% to 99% by weight relative to a conventional edible product.

6. The use according to claim 1, wherein the edible product contains a salt content equal to or less than 0.120 g salt per 100 g or 100 mL of the edible product.

7. The use according to claim 1, wherein the edible product is a very low-salt edible product, which is an edible product containing a salt content equal to or less than 0.04 g salt / 100 g or 100 mL of the edible product.

8. An edible composition comprising a saltiness enhancer and one or more suitable and acceptable edible excipients or carriers, wherein the saltiness enhancer is a dipeptide, the dipeptide being proline-alanine, the edible composition being used to prepare an edible article comprising the edible composition and a food base comprising salt, wherein the dipeptide is added to the edible article in an amount of 0.05% to 15% by weight relative to the weight of the edible article.

9. The edible composition according to claim 8, wherein the dipeptide proline-alanine is linear.

10. The edible composition according to any one of claims 8 or 9, wherein, The edible composition also contains at least one other flavor compound.

11. An edible article comprising an edible composition according to any one of claims 8 to 10 and a salt-containing food base, wherein the dipeptide is added to the edible article in an amount of 0.05% to 15% by weight relative to the weight of the edible article.

12. The edible product according to claim 11, wherein the salt is selected from the group consisting of sodium chloride, potassium chloride, calcium chloride, and any combination thereof.

13. The edible article of claim 12, wherein the edible article contains a salt content equal to or less than 0.120 g salt / 100 g or 100 mL of the edible article.

14. A method for enhancing the saltiness of an edible article containing salt, wherein the method comprises adding a saltiness-enhancing dipeptide as defined in any one of claims 1 to 7 or an edible composition comprising a saltiness-enhancing dipeptide as defined in any one of claims 1 to 7 and one or more suitable and acceptable edible excipients or carriers to the edible article, wherein the dipeptide is added to the edible article in an amount of 0.05% to 15% by weight relative to the weight of the edible article.

15. The method of enhancing the saltiness of an edible article containing salt according to claim 14, wherein the method comprises adding a dipeptide or the edible composition as defined in any one of claims 1 to 7 during or alternatively after the production of the edible article.

16. The method for enhancing the saltiness of an edible product containing salt according to claim 14 or 15, wherein the method comprises: a. Providing a salt-enhancing dipeptide as defined in any one of claims 1 to 7 or an edible composition comprising a salt-enhancing dipeptide as defined in any one of claims 1 to 7 and one or more suitable and acceptable edible excipients or carriers; b. Choose at least one food ingredient; as well as c. Add the saltiness enhancer dipeptide of step (a), or alternatively the edible composition, to the food material of step (b) in an amount required to maintain saltiness, to produce a low-salt or low-sodium salty edible product; and d. Optionally produce the edible product.

17. An edible product which can be obtained by the method defined in any one of claims 14 to 16.

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