Fungal Extract Salt Replacement for Baked Dough
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Solution Overview
Problem
Existing methods to reduce sodium chloride content in baked goods like bread often result in undesirable taste changes and structural alterations, making it difficult to lower sodium levels without affecting flavor or texture.
Innovation Solution
A composition comprising 5-70 wt % of fungal or mushroom extracts and 10-80 wt % of food-grade chloride salts like calcium or magnesium chloride, optionally with stabilizing additives, is used to create a salt replacement product that can partially replace sodium chloride in baked dough products without altering taste or structure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sodium chloride is replaced with other metal salts like potassium chloride or calcium chloride, then the sodium content is reduced, but the taste becomes off-flavor (metallic or bitter)
Solution Approach 1:
The patent uses a mediator substance (a specific organic compound or mixture of compounds) to bridge between the metal salt and the taste receptors. This intermediary masks the metallic or bitter taste of the metal salts while allowing the salty sensation to prevail, thus enabling sodium reduction without off-flavors
Solution Approach 2:
The invention creates a composite salt replacement composition that combines metal salts with organic compounds in specific ratios. This composite material leverages the chloride ion content of the metal salts for saltiness while the organic components mask unpleasant tastes, achieving a balanced flavor profile
2Quantity of substance
If yeast extract is used to enhance salty taste, then the sodium content can be reduced, but the bread develops an unacceptable umami or mushroom taste
Solution Approach 1:
The patent modifies the chemical parameters of the extract by selecting specific organic compounds with particular molecular structures and concentrations. By adjusting these parameters, the composition achieves salty enhancement without triggering the umami taste pathway that occurs with traditional yeast extract
Solution Approach 2:
The invention applies local quality by using specific organic compounds that target only the salty taste receptors without activating umami receptors. This selective action allows enhancement of salty taste in specific locations (taste buds) without the broad umami effect of yeast extract
3Quantity of substance
If multicrystalline salt particles on hollow core are used, then stronger salty taste is achieved with less sodium chloride, but the structure dissolves in dishes where salt is dissolved
Solution Approach 1:
The patent changes the physical parameters of the salt replacement composition by using fine powder form instead of multicrystalline structures. This parameter change allows the composition to dissolve uniformly in dough while maintaining structural integrity during handling and baking
Solution Approach 2:
The invention creates a functional copy of the salty taste effect without replicating the problematic multicrystalline hollow core structure. The powder composition achieves similar taste enhancement through chemical composition rather than physical structure, avoiding the dissolution issue
Data Source
AI summary
The present invention relates to a salt replacement product comprising homogeneous particles of: (a) 5-70 wt % of one or more extracts from fungi, like from mycelia or mushrooms; (b) 10-80 wt % of a chloride salt of a metal that is acceptable in food, chosen from calcium, magnesium, or mixtures thereof; and (c) optionally one or more powder stabilizing additives. The invention furthermore relates to a process for making the product, and to use of the product for salt replacement in baked dough products.