Low Sodium Salt Substitute Composition Using Umami Ingredients
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Solution Overview
Problem
Current low sodium salt substitutes fail to effectively mimic the flavor of sodium chloride while meeting FDA guidelines for low sodium content, as they often have unpleasant aftertastes or decomposition issues at cooking temperatures.
Innovation Solution
A low sodium salt substitute composition comprising sodium acid sulfate, umami ingredients, sodium chloride, and a filler, which provides an appealing taste and complies with FDA limits by balancing sodium content below 140 mg per serving, with specific embodiments including sodium acid sulfate, disodium inosinate and disodium guanylate, hydrolyzed soy protein, and maltodextrin.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If potassium chloride or ammonium chloride is used as a salt substitute, then sodium content is reduced, but the taste becomes bitter and unpleasant
Solution Approach 1:
The patent combines multiple ingredients (potassium chloride, ammonium chloride, disodium inosinate, disodium guanylate, and other compounds) in specific ratios to create a composite salt substitute that masks bitter aftertastes while maintaining savory flavor, resolving the contradiction between reduced sodium content and acceptable taste
Solution Approach 2:
The patent modifies the chemical composition parameters by introducing nucleotides (disodium inosinate and disodium guanylate) that enhance umami flavor and mask bitter notes, transforming the taste profile of the salt substitute to be more palatable while maintaining low sodium content
2Quantity of substance
If ammonium chloride is used as a salt substitute, then sodium content is reduced, but the compound decomposes at cooking temperatures affecting taste and food properties
Solution Approach 1:
The patent creates a stable composite formulation where ammonium chloride is combined with other thermally stable compounds and flavor enhancers, ensuring that the overall composition maintains its functional properties and taste profile even when exposed to cooking temperatures
Solution Approach 2:
The patent introduces disodium inosinate and disodium guanylate as intermediary compounds that stabilize the flavor profile and compensate for any degradation of ammonium chloride during cooking, maintaining consistent taste and food properties
3Quantity of substance
If sodium chloride is removed from the diet, then health benefits are achieved, but foods become bland and tasteless
Solution Approach 1:
The patent changes the flavor parameters by incorporating umami-enhancing nucleotides (disodium inosinate and disodium guanylate) and other compounds that provide savory taste, compensating for the reduced sodium chloride content and preventing foods from becoming bland
Solution Approach 2:
The patent creates a salt substitute that copies the essential savory function of sodium chloride by combining multiple compounds that collectively deliver a similar taste experience, allowing foods to maintain their flavor characteristics without excessive sodium
Data Source
AI summary
A low sodium salt substitute composition is disclosed that includes (i) from about 3.0% by weight to about 9.0% by weight of sodium acid sulfate; (ii) from about 2% by weight to about 8% by weight of one or more umami ingredients; (iii) from about 12.0% by weight to about 19.0% by weight of sodium chloride; and (iv) from about 0% by weight to about 95% by weight of a filler, the composition delivering less than 140 mg of sodium while providing an appealing taste to users and complying with the current Food and Drug Administration definition of low sodium.