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WO1992013468A1 - Nouvelles compositions contenant de la choline en tant que succedanes de sel et exhausteurs et procede de preparation - Google Patents

Nouvelles compositions contenant de la choline en tant que succedanes de sel et exhausteurs et procede de preparation Download PDF

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Publication number
WO1992013468A1
WO1992013468A1 PCT/US1992/001088 US9201088W WO9213468A1 WO 1992013468 A1 WO1992013468 A1 WO 1992013468A1 US 9201088 W US9201088 W US 9201088W WO 9213468 A1 WO9213468 A1 WO 9213468A1
Authority
WO
WIPO (PCT)
Prior art keywords
choline
containing compound
sodium chloride
mixture
chloride
Prior art date
Application number
PCT/US1992/001088
Other languages
English (en)
Inventor
Stuart Fielding
Kenneth Walter Locke
Alvin Kershman
Original Assignee
Interneuron Pharmaceuticals Incorporated
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Interneuron Pharmaceuticals Incorporated filed Critical Interneuron Pharmaceuticals Incorporated
Publication of WO1992013468A1 publication Critical patent/WO1992013468A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents

Definitions

  • the present invention is generally directed to the use of choline-containing compounds as salt or sodium chloride (NaCl) substitutes and enhancers.
  • the invention covers novel compositions comprising mixtures of sodium chloride and choline-containing compounds which are effective as salt substitutes. • ⁇ 5
  • Yet another embodiment of the invention is directed to a method of imparting saltiness to, or enhancing the saltiness of, edible materials by the addition of such novel mixtures of sodium chloride and choline- containing compounds.
  • the invention further covers a 2 0 method of enhancing the saltiness of edible materials by the addition of choline-containing compounds.
  • the present invention is generally directed to the use of choline-containing compounds, particularly choline chloride, as salt or sodium chloride (NaCl) substitutes and enhancers.
  • the invention covers compositions which are effective as salt substitutes which comprise novel mixtures of sodium chloride and choline-containing compounds, particularly in ratios of about 5:1 to 1:10.
  • Yet another embodiment of the invention is directed to a method of imparting saltiness to, or enhancing the saltiness of, edible materials by the administration or use of such novel compositions.
  • the invention further covers a method of enhancing the saltiness of edible materials by the addition of choline-containing compounds.
  • Yet another embodiment of the invention is directed to a method of producing a granular form of the novel composition comprising mixtures of sodium chloride and choline- containing compounds. Yet another embodiment of the invention is directed to the granular form of the novel composition which has acceptable shelf-life and i s capable of imparting saltiness without an off taste.
  • the choline-containing compounds of the present invention may include cho-tine or -structural analogs of choline in combination with various anions.
  • the present invention is generally directed to the use of choline-containing compounds, particularly choline chloride, as salt or sodium chloride (NaCl) substitutes and enhancers.
  • the invention covers compositions which are effective as salt substitutes which comprise novel mixtures of sodium chloride and choline-containing compounds, particularly in ratios of about 5:1 to 1:10.
  • Yet another embodiment of the invention is directed to a method of imparting saltiness to, or enhancing the saltiness of, edible materials by the administration or use of such novel compositions in lieu of the higher levels of sodium chloride that would be required if sodium chloride were being used alone.
  • the invention further covers a method of enhancing the saltiness of edible materials by the addition of choline-containing compounds, particularly such that the final ratio of sodium chloride to choline chloride is from about 5:1 to 1:10.
  • choline-containing compounds includes choline or structural analogs of choline in combination with various anions. These anions may include, among others, any of the halides (fluoride, iodide, chloride and bromide) , bitartrate, dihydrogen citrate, dihydrocholate, and salicylate, or a mixture thereof.
  • the choline-containing compound is choline chloride.
  • compositions of the present invention include an effective amount of sodium chloride in combination with a choline-containing compound or a mixture of choline-containing compounds.
  • An effective amount of sodium chloride is that—amount- ⁇ f sodium -chloride which is above the threshold for detection by humans and, therefore, capable of enhancement by the addition of choline-containing compounds.
  • this threshold necessarily varies from person to person and with the nature and form of the material to be consumed, i.e. liquid, solid, raw, baked or cooked etc.
  • tomato soup appears to be about 0.04% to 0.05%.
  • the ratio of sodium chloride to the choline-containing compound or mixture of choline-containing compounds may vary from between about 5:1 and 1:10, with a preferred ratio being between about 2:1 and 1:10. Ratios of between about 1:1 and 1:3 and between about 1:1 and 1:2 are particularly preferred. The choice of a particular ratio will necessarily depend on several factors, including the effective amount of sodium chloride in the compositions and the nature of the product or the manner in which the composition is used.
  • Edible materials to which the compositions of the present invention can be added include anything in which salt is normally found or used such as, for example, fruits, vegetables, juices, soups, meat products, egg products, fruit concentrates, salad dressings, milk products, grain products such as breads and other baked goods, cheese products, beverages and confections.
  • compositions of the present invention may also be used, according to the methods of the present invention, to impart saltiness to, or enhance the saltiness of, a wide variety of edible materials.
  • the compositions of the present invention may be added, for example, in the form of solutions, powders, granules, emulsions etc., during the preparation of the edible materials.
  • the compositions of the present invention may also be used, in granular or crystalline form, to "salt" foods that have already been prepared, such as pretzels and french fries, or to "salt" foods to be cooked, such as meats and vegetables.
  • an inert agent that absorbs water such as calcium carbonate, silica or dibasic or tribasic calcium phosphate, should be added, in sufficient quantity, to maintain a free-flowing granular mixture.
  • the shelf-life of the compositions of the present invention when in the granular or crystalline form, can be significantly increased by partially coating the granules comprising sodium chloride and a choline- containing compound with a hydrophobic material. The coating prevents the absorption of water upon storage by the hygroscopic choline-containing compound.
  • the coating also allows for the controlled dissolution of sodium chloride and choline-containing compound from the granules, so as to optimize the ability of the choline-containing compound to enhance the saltiness of the sodium chloride.
  • Such controlled dissolution eliminates the negative off taste that would result from the preferential release of choline-containing compound independent of the dissolution of sodium chloride, or the reduced enhancement of saltiness from the preferential release of sodium chloride independent of the dissolution of the choline- containing compound.
  • the coating typically comprises a hydrophobic material such as lecithin, hydrogenated vegetable oil, and mixtures thereof.
  • the choline-containing compounds may also be used, by themselves, according to the methods of the present invention, to enhance the saltiness of edible materials which already contain sodium chloride, such as commercially available low sodium products.
  • the choline-containing compounds may be added in the form of solutions, powders, granules, emulsions, etc.
  • the potentiation of NaCl intake by choline chloride was studied by evaluating solutions with varying ratios of NaCl and choline chloride, first fixing one component and then the other.
  • the effectiveness of choline chloride and other choline-containing compounds was then confirmed by human taste panel evaluations.
  • EXAMPLE 1 Panels of ten and thirteen subjects were asked to evaluate the saltiness of Campbell's low sodium tomato soup, which contains approximately 0.043% (127 mg) NaCl, and Campbell's low sodium tomato soup to which varying amounts of choline chloride had been added. The results set forth in Table 1 below appear to indicate that 0.043% NaCl is probably near the human threshold of detection for sodium chloride in this particular medium.
  • EXAMPLE 3 A panel of ten subjects was asked to evaluate the saltiness of Campbell's low sodium tomato soup in which the NaCl level had been raised to approximately 596 mg or 0.2% by the addition of 469 mg NaCl, and this 0.2% soup to which varying amounts of choline chloride had been added. Results establishing the effectiveness of choline chloride as a salt enhancer are set forth in Table 3 below.
  • EXAMPLE 4 A panel of eleven subjects was asked to evaluate the saltiness of Campbell's low sodium tomato soup in which the NaCl level had been raised to approximately 894 mg. or 0.3% by the addition of 767 mg NaCl, and this 0.3% soup to which varying amounts of choline chloride had been added. Results establishing the effectiveness of choline chloride as a salt enhancer are set forth in Table 4 below.
  • EXAMPLE 5 A panel of eleven subjects was asked to evaluate the saltiness of Campbell's low sodium tomato soup in which the NaCl level had been raised to approximately 1.192 grams or 0.4% by the addition of 1.065 grams NaCl, and this 0.4% soup to which varying amounts of choline chloride had been added. Results establishing the effectiveness of choline chloride as a salt enhancer are set forth in Table 5 below.
  • One embodiment of the present invention is a salt substitute and salt enhancer in the form of free- flowing granules of good shelf-life and acceptable saltiness.
  • the granules would comprise particles of sodium chloride and choline chloride aggregated together by a maltodextrin component. It is preferred that the maltodextrin be highly water-soluble and not hygroscopic. A major portion of the maltodextrin is preferably highly polymerized polysaccharides (i.e. tetrasaccharides and above) .
  • the aggregate of sodium chloride, choline chloride and maltodextrin is at least partially to almost completely coated with a water-insoluble layer comprising hydrogenated vegetable oil and lecithin. It has been found that without the water-insoluble layer, the aggregate having the combination of choline chloride and sodium chloride would exhibit poor shelf stability and pourability in normal packaging material relative to table salt. It is, however, important to not completely coat the aggregate with the water- insoluble layer as this would prevent water from contacting the aggregate and thus prevent the dissolution and release of the sodium chloride and choline chloride when used on foods or when eaten.
  • Lecithin is used as a component of the water- insoluble layer to serve as a natural phospholipid hydrophobic emulsifier, which minimizes the amount of hydrogenated vegetable oil needed to form the layer and which will not impart a bitter taste to the granular mixture.
  • the granular mixture may be prepared from raw material ingredients having any suitable particle size.
  • the sodium chloride and choline chloride particles have particle sizes in the range of about 30 to about 100 mesh (U.S. sieve size) . More preferably, the particle sizes are in the range of about 30 to 60 mesh. Most preferably, the particle sizes are in the range of about 40 to about 60 mesh.
  • the sodium chloride and choline chloride particles may be blended in the proportions previously discussed for the present invention. Preferably, weight ratios of sodium chloride to choline chloride are from 1:1 to 9:1, and most preferably from 1:1 to 5:1.
  • a pre-blended mixture of sodium chloride and choline chloride of proper particle size is placed into a planetary mixer bowl and heated to about 120- 130°F. Maltodextrin is then added to the hot mixture such that the final dry weight of the maltodextrin in the mixture is about 10% to about 75% of the weight of the sodium chloride.
  • the coating mixture of lecithin and hydrogenated vegetable oil preferably contains lecithin levels of about 15 to about 35% of the coating mixture.
  • the melting point of the hydrogenated vegetable oil can vary from 100-180°F and can be composed of vegetable stearines derived from corn, soy, cotton seed or other non-lauric fat sources.
  • the coating mixture can be treated with an appropriate anti-oxidant system depending on the proposed product shelf life.
  • the coating mixture is preheated, prior to adding it to the mixture of sodium chloride and choline chloride, to about 10°F above the melting point of the specific hydrogenated vegetable oil used.
  • the appropriate amount of preheated coating mixture is slowly poured onto the powder in a fine stream or streams of less than 1/8" in width (depending on the size of the batch) .
  • the coating is added in this manner while agitating until a level of coating is reached ranging from about 10% to about 40% by weight of the finished batch.
  • the temperature of the mixing kettle is then reduced slowly to approximately 100°F to ensure full solidification of the coating.
  • the granular mixture is then placed in bins for tempering (stabilization of the fat crystals) which takes approximately 24 hours at room temperature (70°F) . For larger batches, forced cooling to room temperature may be necessary to prevent residual heat from interfering with the tempering process.
  • materials are then screened to remove excess fines which can be reprocessed in a later batch.
  • This process can also be duplicated using a ribbon blender of other slowly ' agitating, blending device that allows for the addition of a stream of coating material and the moving of the coated mixture to the bottom of the batch so that new material can be coated, as is the case when using the planetary mixer.
  • a major key to this process relates to the solidification of the hydrogenated vegetable oil. As the oil contacts the particles, it-goes from a liquid to a semi-solid state and quickly begins to solidify, thus minimizing agglomeration. Excess agglomeration will cause excess particle size and an excess of non- usable material.
  • the preferable range in particle size of the final product is about 30 to about 80 mesh.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention se rapporte à de nouvelles compositions comprenant des mélanges de chlorure de sodium et de composés contenant de la choline, efficaces comme succédanés de sel ou exhausteurs, ainsi qu'à un procédé servant à conférer un goût salé à des produits comestibles, ou à en accentuer le goût salé, grâce à l'addition de ces nouvelles compositions. On décrit également un procédé permettant d'accentuer le goût salé de produits comestibles grâce à l'addition de composés contenant de la choline. Est également décrit un procédé de production de ces nouvelles compositions sous forme de granules s'écoulant librement et présentant une bonne durée de conservation et un goût salé acceptable.
PCT/US1992/001088 1991-02-12 1992-02-11 Nouvelles compositions contenant de la choline en tant que succedanes de sel et exhausteurs et procede de preparation WO1992013468A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US65444891A 1991-02-12 1991-02-12
US813,782 1991-02-12

Publications (1)

Publication Number Publication Date
WO1992013468A1 true WO1992013468A1 (fr) 1992-08-20

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Family Applications (1)

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PCT/US1992/001088 WO1992013468A1 (fr) 1991-02-12 1992-02-11 Nouvelles compositions contenant de la choline en tant que succedanes de sel et exhausteurs et procede de preparation

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Country Link
AU (1) AU1424892A (fr)
IE (1) IE920448A1 (fr)
WO (1) WO1992013468A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997027762A1 (fr) * 1996-02-02 1997-08-07 Colgate-Palmolive Company Composition alimentaire pour chat a appetibilite amelioree
WO2012035032A3 (fr) * 2010-09-13 2012-05-10 Givaudan Sa Amélioration du goût

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2601112A (en) * 1950-03-31 1952-06-17 Us Vitamin Corp Saline composition
US4486456A (en) * 1983-09-19 1984-12-04 Thompson Jerome B Sodium-reduced baked dough products and method

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2601112A (en) * 1950-03-31 1952-06-17 Us Vitamin Corp Saline composition
US4486456A (en) * 1983-09-19 1984-12-04 Thompson Jerome B Sodium-reduced baked dough products and method

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997027762A1 (fr) * 1996-02-02 1997-08-07 Colgate-Palmolive Company Composition alimentaire pour chat a appetibilite amelioree
WO2012035032A3 (fr) * 2010-09-13 2012-05-10 Givaudan Sa Amélioration du goût
CN103096731A (zh) * 2010-09-13 2013-05-08 奇华顿股份有限公司 增强味道的方法
CN103096731B (zh) * 2010-09-13 2015-04-08 奇华顿股份有限公司 增强味道的方法

Also Published As

Publication number Publication date
AU1424892A (en) 1992-09-07
IE920448A1 (en) 1992-08-12

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