Salt product for flavor stabilization in cured meat products
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United States of America Patent
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May 21, 2024
Grant Date -
Jul 18, 2019
app pub date -
Jun 15, 2017
filing date -
Jun 15, 2017
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Abstract
A low sodium salt product for curing meats is provided. The low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one flavorant; at least one nitrite; and a phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite.
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