LOW SALT FOOD WITH IMPROVED TASTE
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United States of America Patent
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Issued Date -
Mar 18, 2010
app pub date -
Nov 26, 2007
filing date -
Dec 7, 2006
priority date (Note) -
Abandoned
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Abstract
The present invention relates to the use of a yeast extract for preparing a cereal product with a reduced sodium. The yeast extract comprises at least 30% w/w 5′-ribonucleotides on the basis of sodium chloride free dry matter. Preferably, a yeast extract is used wherein the total amount of 5′-GMP plus 5′-IMP is at least 15% w/w on the basis of sodium chloride free dry matter. The method of the invention may advantageously be used for preparing a reduced sodium cereal products wherein at least 30% of the sodium is replaced, since off-tastes are masked and salt perception is enhanced.
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