Food ingredient with nutritional purpose based on choline bitartrate that can be used as a salt substitute

Abstract

The invention relates to the field of food ingredients for nutritional purposes. More particularly, the invention concerns a food ingredient that is a source of choline, the choline being provided in the form of bitartrate. The ingredient comprises two main components: choline bitartrate and potassium chloride, which serves as a carrier. This ingredient can be used in the food industry and in cooking as a partial or total replacement for sodium chloride (NaCl), with the dual nutritional advantage of reducing NaCl usage and increasing choline intake.

Description

Title of the invention: NUTRITIONAL FOOD INGREDIENT BASED ON CHOLINE BITARTRATE CAN BE USED AS A SALT SUBSTITUTE

[0001] The invention relates to the field of food ingredients for nutritional purposes. More particularly, the invention concerns a food ingredient that is a source of choline, the choline being provided in the form of bitartrate. The ingredient comprises two main components: choline bitartrate and potassium chloride, which serves as a carrier. This ingredient can be used in the food industry and in cooking as a partial or total replacement for sodium chloride (NaCl), with the dual nutritional advantage of reducing NaCl usage and choline intake. Scope of the invention

[0002] Table salt, consisting of sodium chloride, is produced either by mining salt deposits formed more than 600 million years ago or from seawater by evaporation in salt marshes. It is commonly used as an additive for food preservation, improving texture, enhancing cooking, and as a flavor enhancer.

[0003] However, excessive salt consumption is harmful to health. It promotes high blood pressure, a major risk factor for cardiovascular disease, stroke, and other diseases of the circulatory system. It also contributes to the development of osteoporosis and probably certain types of cancer.

[0004] Thus, a collective awareness and the implementation of public health policies have led many companies to reduce the salt content in food or to offer the use of food salt substitutes.

[0005] The development of salt substitutes is observed worldwide. These substitutes fall into four categories: mineral substitutes, dairy-based substitutes, flavoring blends, and yeast extracts. Other molecules allow for a closer approximation of the taste of salt, such as hydrolyzed vegetable proteins, autolyzed dried yeasts, monosodium glutamate, disodium guanylate or inosinate, and certain peptide-based compounds.

[0006] However, these proposals are not satisfactory for several reasons. Some are not economically viable because they are too expensive, others are disappointing in terms of taste, and finally, their properties are not comparable to those of salt in terms of antimicrobial effect and the organoleptic properties imparted to food. Description of the invention and advantages

[0007] The present invention aims to meet unmet market needs by offering a food ingredient that can replace salt; this ingredient is particularly interesting because it reproduces the taste and functional characteristics of sodium chloride, while also providing a source of choline.

[0008] More specifically, the invention relates to a food ingredient for nutritional purposes comprising between 40% and 50% choline bitartrate and a carrier consisting of potassium chloride. This food ingredient can be used as a salt substitute to replicate the taste and functional properties of salt, but also as a source of choline for the health benefits provided by this organic compound. Indeed, choline is an essential nutrient that plays an important role in many physiological functions; it promotes the proper functioning of the liver, the nervous system, muscles, the brain, and metabolism in general.

[0009] The invention also relates to a food product comprising a nutritional food ingredient based on choline bitartrate and potassium chloride mixed with sodium chloride. This product is used as a substitute for NaCl in equivalent proportions. Thus, this food product consists of at least 20% of the ingredient as defined above and NaCl.

[0010] The nutritional product according to the invention can be used in various food preparations such as infant foods, food supplements but also in any product prepared in the food industry as a partial or total replacement of NaCl, or as table “salt”, pure or in mixture.

[0011] The food ingredient according to the invention meets the challenge of providing the functionalities of sodium chloride while offering a salty taste free of undesirable flavors. DETAILED DESCRIPTION OF THE INVENTION

[0012] A first object of the invention relates to a food ingredient for nutritional purposes comprising between 40% and 50% by weight of choline bitartrate and a carrier consisting of potassium chloride.

[0013] In a preferred embodiment of the invention, the ingredient comprises 46% by weight of choline bitartrate and 54% by weight of potassium chloride.

[0014] This ingredient is intended to replace all or part of the NaCl in food. In this sense, it is considered a salt substitute. The substitution is made in equal parts (by weight).

[0015] A second object of the invention relates to a food product for nutritional purposes comprising at least 20% of a food ingredient for nutritional purposes as defined above and between 0 and 80% NaCl.

[0016] The quantity of the ingredient in the food product therefore varies between 20% and 100%, the percentage being able to be adapted without constraint, on demand.

[0017] Product compositions according to the invention can be broken down into a range of products formulated, for example, as follows: Product containing 25% of said ingredient and 75% NaCl. Product comprising 50% of said ingredient and 50% NaCl. Product comprising 75% of said ingredient and 25% NaCl. Product made up of 100% of said ingredient.

[0018] This product—or the ingredient it contains—may also include at least one or more additives, in particular iron mesotartrate, which is an anti-caking agent that prevents the product from clumping. The quantity of these additives may vary depending on the nature of the additive. Their quantity is generally less than 1% and does not exceed 5% of the food product, so that, for the sake of simplicity, this quantity will be considered negligible compared to the percentages of the other components of the product (or ingredient). In other words, when an additive is present, it is added to the main components without altering the weight ratio between these components as described above.

[0019] The product is in the form of a powder obtained by mixing choline bitartrate and potassium chloride. This powder consists of crystals of varying particle size, typically ranging from 0 to 4 mm. Its appearance may resemble that of fine salt, coarse salt, or fleur de sel.

[0020] The food product according to the invention therefore contains a "salt substitute" type ingredient, and this ingredient replaces at least 20% of the amount of NaCl (by weight). Thus, it provides a reduced amount of NaCl and a vitamin supplement through the addition of choline.

[0021]

[0022] The use of the ingredient "as a salt substitute" has been technically validated by the inventors. However, the designation "salt substitute" may be limited by applicable regulations, depending on the territory.

[0023] A third object of the invention relates to a food comprising a food product with a nutritional purpose.

[0024] This food corresponds to any food, regardless of its category: bakery, delicatessen, prepared meals, infant food... or other agri-food preparations.

[0025] This food benefits from the presence of the ingredient in that its NaCl content is reduced and it contains choline, both of which are beneficial to health. Depending on the percentage of the food product according to the invention present in the food, the latter can be classified as a "reduced salt" product. The food preparer therefore has a food product at their disposal. These beneficial properties can be used in food preparation processes, in other words, culinary recipes. By choosing a specific product formulation (selecting the percentage of the ingredient in the product) and the amount of product added to the food, the amount of NaCl and choline present in the food can be adjusted. This flexibility allows for health claims, regulatory compliance, and adherence to any other criteria.

[0026] The two components, choline bitartrate and potassium chloride, are authorized in food formulations and are commonly used, particularly in infant formula.

[0027] A fourth object of the invention relates to the use of the food product for nutritional purposes as described above in the context of a nutritional intake of choline.

[0028] As previously stated, choline is recognized for its health benefits, and the present invention provides a simple way to increase the amount of choline in food by substituting a portion of the NaCl with the food product for nutritional purposes. The choline is supplied in the form of choline bitartrate.

[0029] The product can also be used as a salt substitute both for its taste properties (salty taste) and for its functional properties, namely that it contributes like NaCl to the stability of food products and to their preservation.

[0030] The ingredient can notably be used as a source of choline in the formulation of food supplements or in any other food, preferably a food with a nutritional purpose. In particular, it can be used to contribute to the maintenance of normal liver function.

[0031] The product can therefore be used as a substitute for NaCl and / or as a source of choline.

[0032] The nutritional food product according to the invention is intended in particular for the food industry and allows the preparation of "reduced salt" foods. This is the case when the quantity of NaCl in the finished product is substituted in equal parts by the ingredient in a proportion of at least 20% (according to current regulations).

[0033] A fifth object of the invention relates to a process for preparing an ingredient as described above, consisting of mixing choline bitartrate and potassium chloride and any additives by stirring.

[0034] The mixture can be dissolved in an aqueous solution and then crystallized.

[0035] The present invention will be better understood by reading the following examples, which are provided by way of illustration and should in no way be considered as limiting the scope of the present invention. EXAMPLES

[0036] EXAMPLE 1: Validation of the sensory and technological properties of the ingredient according to the invention in baking

[0037] The bakery sector is a food industry in which NaCl is a key ingredient. Bread consumption, particularly in France, accounts for a significant portion of dietary NaCl intake.

[0038] Replacing a portion of the NaCl with the ingredient according to the invention was tested in bread preparation. It was observed that this substitution did not alter the taste of the bread in any way and that the technological properties were equivalent. As an example, baguettes were prepared by substituting 25% of the NaCl with the ingredient according to the invention: the baguettes had an appearance and taste equivalent to those of a classic baguette.

[0039] This experiment validates the interest of the ingredient according to the invention: it allows the NaCl intake to be reduced, without changing eating habits and also constitutes a choline intake in the daily diet of consumers.

[0040] EXAMPLE 2: Validation of the sensory properties of the ingredient according to the invention in hospital nutrition

[0041] One of the problems encountered in hospital settings is the lack of interest among patients on a salt-free diet in eating.

[0042] An experiment was conducted involving elderly volunteers being monitored in a hospital setting. These individuals find salt-free food bland, eat little, which leads to risks of energy and nutritional deficiencies.

[0043] The experiment consisted of offering roast pork cooked without salt versus roast pork cooked with the food ingredient (at a dose corresponding to that of NaCl in an equivalent salted recipe). Of the 12 testers, 75% preferred the roast pork prepared with the ingredient according to the invention, which they found to be more seasoned.

[0044] This experiment shows that the ingredient can be used as a flavor enhancer, in this case for animal proteins. This ingredient improves the palatability of food in the context of a salt-free diet and thus contributes to improving the health of people who have a lack of interest in eating on a salt-free diet, particularly with regard to protein intake.

Claims

Demands

1. Food ingredient for nutritional purposes comprising between 40% and 50% choline bitartrate and a carrier consisting of potassium chloride.

2. Ingredient according to claim 1 comprising 46% choline bitartrate and 54% potassium chloride.

3. A food product with a nutritional purpose comprising at least 20% of an ingredient according to one of claims 1 or 2 and between 0 and 80% NaCl

4. Product according to claim 3 comprising 25% of said ingredient and 75% of NaCl.

5. Product according to claim 3 comprising 50% of said ingredient and 50% of NaCl.

6. Product according to claim 3 comprising 75% of said ingredient and 25% of NaCl.

7.

8. Product according to claim 3 consisting of 100% of said ingredient. Product according to any one of claims 3 to 7 further comprising one or more additives, in particular iron mesotartrate.

9.

10. Food comprising a product according to any one of claims 3 to 8. Product according to any one of claims 3 to 8 for its use in the context of a choline nutritional intake.

11. Produced according to any one of claims 1 to 8 for its use in contributing to the maintenance of normal liver function.

12. Produced according to claim 7 for its use as a flavour enhancer in a salt-free diet.

13. Use of a product according to any one of claims 3 to 8 for the preparation of bakery products.

14. A method for preparing an ingredient as defined in any one of claims 1 or 2 consisting of mixing choline bitartrate and potassium chloride and any additives by stirring.

15. A process according to claim 14 in which the ingredient obtained is dissolved in an aqueous solution and then crystallized.