MA30498B1 - Nouvel agent substitut du sel nacl, son utilisation et produits en contenant. - Google Patents

Nouvel agent substitut du sel nacl, son utilisation et produits en contenant.

Info

Publication number
MA30498B1
MA30498B1 MA31450A MA31450A MA30498B1 MA 30498 B1 MA30498 B1 MA 30498B1 MA 31450 A MA31450 A MA 31450A MA 31450 A MA31450 A MA 31450A MA 30498 B1 MA30498 B1 MA 30498B1
Authority
MA
Morocco
Prior art keywords
products containing
salt substitute
nacl salt
salt
substitute agent
Prior art date
Application number
MA31450A
Other languages
English (en)
Inventor
Camille Dupuy
Pascal Lejeune
Jean-Jacques Muchembled
Alain Simonneau
Original Assignee
Lesaffre & Cie
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 Lesaffre & Cie filed Critical Lesaffre & Cie
Publication of MA30498B1 publication Critical patent/MA30498B1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A23L27/45—Salt substitutes completely devoid of sodium chloride
    • 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
    • A23L27/84—Flavour masking or reducing agents
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

Abstract

La présente invention concerne un nouvel agent substitut du sel NaCl comprenant au moins un extrait de levure, de la farine à caractère aromatique et un sel hyposodé et son utilisation comme agent salant. Elle concerne également l'utilisation d'extrait de levure et de farine à caractère aromatique pour leurs effets masquants des off-flavors des sels hyposodés, en particulier des sels de potassium et/ou d'ammonium.
MA31450A 2006-05-15 2008-12-05 Nouvel agent substitut du sel nacl, son utilisation et produits en contenant. MA30498B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0604295A FR2900799A1 (fr) 2006-05-15 2006-05-15 Nouvel agent substitut du sel naci, son utilisation et produits en contenant

Publications (1)

Publication Number Publication Date
MA30498B1 true MA30498B1 (fr) 2009-06-01

Family

ID=37478773

Family Applications (1)

Application Number Title Priority Date Filing Date
MA31450A MA30498B1 (fr) 2006-05-15 2008-12-05 Nouvel agent substitut du sel nacl, son utilisation et produits en contenant.

Country Status (18)

Country Link
US (1) US20090155408A1 (fr)
EP (1) EP2023746A1 (fr)
JP (1) JP2009537134A (fr)
KR (1) KR20090018641A (fr)
CN (1) CN101448413A (fr)
AR (1) AR060924A1 (fr)
AU (1) AU2007251411A1 (fr)
BR (1) BRPI0712406A2 (fr)
CA (1) CA2650802C (fr)
FR (1) FR2900799A1 (fr)
MA (1) MA30498B1 (fr)
MX (1) MX2008014553A (fr)
PE (1) PE20080599A1 (fr)
RU (1) RU2414149C2 (fr)
SA (1) SA07280245B1 (fr)
TW (1) TW200806198A (fr)
UA (1) UA97111C2 (fr)
WO (1) WO2007132123A1 (fr)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9629384B2 (en) 2005-09-14 2017-04-25 S & P Ingredient Development, Llc Low sodium salt composition
US8802181B2 (en) 2006-10-05 2014-08-12 S & P Ingredient Development, Llc Low sodium salt composition
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
US20100068359A1 (en) * 2008-09-15 2010-03-18 Conopco, Inc., D/B/A Unilever Preservative method
WO2011025377A2 (fr) * 2009-08-27 2011-03-03 Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno Système d'administration de principe actif
EP2386651B1 (fr) * 2009-09-29 2015-12-02 Ajinomoto Co., Inc. Procédé de criblage pour une substance de contrôle de saveur salée
FR2951053B1 (fr) * 2009-10-08 2012-08-31 Puratos Composition pour la substitution du chlorure de sodium
FR2953373B1 (fr) * 2009-12-08 2011-12-30 Lesaffre & Cie Nouvel agent substitut de naci
JP5290140B2 (ja) * 2009-12-28 2013-09-18 日清製粉プレミックス株式会社 パン類の製造方法
CN102187993B (zh) * 2010-03-16 2014-05-14 Jcr技术有限责任公司 低钠盐替代组合物
CN101828719A (zh) * 2010-04-13 2010-09-15 山东商业职业技术学院 一种低钠咸味剂的工艺制备方法
WO2011136093A1 (fr) * 2010-04-26 2011-11-03 味の素株式会社 Composition solide pour un aliment ou une boisson pauvre en sel ou sans sel
JP5841350B2 (ja) * 2010-05-17 2016-01-13 三栄源エフ・エフ・アイ株式会社 塩味の増強方法
DE102010041385A1 (de) 2010-09-24 2012-03-29 Chemische Fabrik Budenheim Kg Salzzusammensetzung
US20120244263A1 (en) * 2011-03-22 2012-09-27 The Smith's Snackfood Company Limited Reduced sodium salt composition
EP2690973B1 (fr) 2011-03-29 2016-03-23 Nestec S.A. Compositions nutritionnelles ayant une teneur en sodium réduite et procédés pour leur réalisation
FR2973989A1 (fr) * 2011-04-15 2012-10-19 Nutrionix Nouvel agent substitut du sel nacl, son utilisation et produits en contenant
NL2008798C2 (en) 2012-05-11 2013-11-12 Jk Holding B V Salt replacement composition, a process for making a salt replacement composition, and its use in baked dough products.
US9247762B1 (en) 2014-09-09 2016-02-02 S & P Ingredient Development, Llc Salt substitute with plant tissue carrier
FR3037773B1 (fr) * 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
CN105533632B (zh) * 2016-03-09 2018-04-03 天津市中英保健食品有限公司 一种利用液态发酵技术制备低钠营养替代盐的方法
RU2634967C1 (ru) * 2016-10-18 2017-11-08 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский технологический институт пищевой промышленности (университет)" Способ производства полукопченой колбасы из мяса птицы с пониженным содержанием поваренной соли
US20210084924A1 (en) 2017-07-27 2021-03-25 Cargill, Incorporated Fat-based filling comprising micronized bran
EP3684196B1 (fr) 2017-09-18 2024-09-04 S & P Ingredient Development, LLC Substitut de sel pauvre en sodium comprenant du chlorure de potassium
JP7395838B2 (ja) * 2019-03-29 2023-12-12 味の素株式会社 無塩パンまたは減塩パンの製造方法および製造用添加剤、ならびに無塩パンまたは減塩パンの製造時におけるパン生地の付着の抑制方法
GB2635182A (en) * 2023-11-01 2025-05-07 Frito Lay Trading Co Gmbh Salt substitute compositions

Family Cites Families (14)

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US3505082A (en) * 1967-06-12 1970-04-07 Morton Int Inc Salt substitute composition
US3860732A (en) * 1970-03-30 1975-01-14 Cumberland Packing Corp Salt substitute
US4216244A (en) * 1978-09-19 1980-08-05 Allen Alfred E Jr Low sodium salt seasoning
US4297375A (en) * 1979-09-21 1981-10-27 Standard Oil Company (Indiana) Salt substitutes having reduced bitterness
CA1201010A (fr) * 1982-08-23 1986-02-25 Daniel G. Murray Succedane du sel de table
US5064663A (en) * 1982-08-23 1991-11-12 Burns Philp Food, Inc. Sodium chloride substitute containing autolyzed yeast and ammonium chloride
US4486456A (en) * 1983-09-19 1984-12-04 Thompson Jerome B Sodium-reduced baked dough products and method
DE3418644A1 (de) * 1984-05-18 1985-11-28 Diamalt AG, 8000 München Natriumarmes, als kochsalzsubstitut geeignetes salzgemisch
JPS63112965A (ja) * 1986-06-09 1988-05-18 Takeda Chem Ind Ltd 酵母エキスの製造法
JP3523273B2 (ja) * 1991-05-01 2004-04-26 株式会社創研 減塩塩の風味改良法
JPH07213249A (ja) * 1994-01-31 1995-08-15 Kikkoman Corp 新粉末調味料
JP2002101846A (ja) * 2000-09-28 2002-04-09 Kohjin Co Ltd ５’−ヌクレオチド高含有酵母エキスの製造方法
FR2865902B1 (fr) * 2004-02-10 2007-09-07 Lesaffre & Cie Agent exhausteur de gout
JP2011510049A (ja) * 2008-01-25 2011-03-31 デュオ−ジェーウー 包材により結合する経口医薬の組み合わせ

Also Published As

Publication number Publication date
SA07280245B1 (ar) 2010-12-07
JP2009537134A (ja) 2009-10-29
CA2650802A1 (fr) 2007-11-22
RU2414149C2 (ru) 2011-03-20
RU2008149137A (ru) 2010-06-20
TW200806198A (en) 2008-02-01
KR20090018641A (ko) 2009-02-20
CA2650802C (fr) 2012-01-17
EP2023746A1 (fr) 2009-02-18
FR2900799A1 (fr) 2007-11-16
PE20080599A1 (es) 2008-05-14
MX2008014553A (es) 2009-02-05
AR060924A1 (es) 2008-07-23
WO2007132123A1 (fr) 2007-11-22
CN101448413A (zh) 2009-06-03
UA97111C2 (ru) 2012-01-10
BRPI0712406A2 (pt) 2012-09-04
AU2007251411A1 (en) 2007-11-22
US20090155408A1 (en) 2009-06-18

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