Note: Descriptions are shown in the official language in which they were submitted.
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SALT SUBSTITUTE COMPRISING BIOCOMPATIBLE POLYMER
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to the fields of nutrition, diet, flavoring
compositions and food
products. In that respect, the present invention relates to seasoning
compositions, foods
which contain such seasoning compositions, and methods for their respective
formulations.
2. Description of the Related Art
The use of salt as a taste and flavor enhancing agent is well known. In food
processing, the
preservative and organoleptic qualities of salt are well established and it is
fully recognized
that salt is attractive to the consumer (even when used in quantities deemed
unhealthy). The
total daily intake of salt in North ,America is estimated to be in the range
of 10 to 12 grams.
Salted snack foods account for a significant consumption of salt.
While table salt (which contains sodium and chloride ions) is normally not
retained in the
body even when consumed in excess, table salt use has been attributed to
hypertension and
other maladies. Even though a definitive correlation between salt intake and
hypertension
has not been fully determined, the medical community remains concerned over
the extent of
salt intake abuse and, accordingly, they advocate reducing salt intake.
Doctors recommend
reduction of dietary salt for those with many cardiac and renal conditions,
particularly those
associated with edema, hypertension, arteriosclerosis, pregnancy complications
or epilepsy.
Further, dietary salt can cause the accumulation of fluids and a corresponding
increase in the
weight of the body tissues. It is known that it is the sodium in table salt
that causes these
deleterious effects. As a result, many individuals wish to limit their intake
of sodium.
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Salt is, however, an important part of the taste sense or taste pattern of
most people. Food
without salt is often substantially tasteless, flat, and unpalatable. Thus,
adhering to a low salt
(or salt less) diet can negatively impact the pleasure of eating. Further,
unpalatable food is
not as easily ingested as that which is enjoyed.
Many attempts have been made to provide substitutes for table salt. In this
respect,
potassium chloride, ammonium chloride and similar compounds have been
suggested. For
many, however, the use of these chlorides, and combinations of them, does not
provide as
desirable an effect as that produced by table salt. Potassium chloride can
have a strong
"after-taste" which is often characterized as "bitter". This is unfortunate
because many diets
are lacking in potassium. Accordingly, a palatable formulation of potassium,
particularly one
which may substitute for sodium intake, is very desirable. At present
Americans are
consuming less than 50% of the recommended dose of potassium. Ammonium
chloride can
also have a bitter after-taste, can disturb the acid-base balance in the
blood, can produce
acidosis, and can stimulate bronchial mucosa causing excess mucous secretion
and coughing.
Ammonium chloride must be eliminated by the body as urea, thus taxing the
functions of the
liver and the kidneys. Further, at cooking and baking temperatures, ammonium
chloride can
decompose thereby changing the pH value, taste and other properties of the
food containing
in which it is comprised.
A number of U.S. patents disclose and claim inventions relating to sodium-free
substitutes.
U.S. Pat. No. 2,471,144, issued to E. D. Davy and entitled "Salt Substitute,"
describes a
sodium-free preparation containing chlorides of potassium and ammonium as the
primary
saline constituents (70-95% of the total ingredients), small amounts of
calcium and
magnesium cations, and citrate and formate anions. The small amounts of
magnesium,
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calcium, formate and citrate ions are included in the preparation to "smooth
out" the taste.
U.S. Pat. No. 2,596,333, issued to A. Halpern et al and entitled "Dietary Salt
Substitute,"
describes potassium chloride particles (70-8S% by weight) with a coating
comprising an inert
binder (gum or starch) and a glutamic acid compound (glutamic acid, potassium
glutamate
and calcium glutamate). The glutamic acid compound is used to mask the bitter
taste of the
potassium chloride particles.
U.S. Pat. No. 2,601,122, issued to L. Freedman and entitled "Saline
Composition,"
acknowledges that the sodium-free salts proposed to replace common table salt
(including
principally potassium chloride and ammonium chloride components), while having
a saline
taste, have a "metallic" or "bitter" after-taste. Freedman proposes to add a
salt of choline to
overcome the bitterness normally associated with such chlorides and a caking
retardant (a
stearate, a starch or a tricalcium phosphate). G. C. Perri and K. Ladenberg in
their U.S. Pat.
No. 2,824,008, entitled "Salt Substitute," disclose a sodium-free composition
comprising, by
weight, 4S-SS parts of potassium chloride, 30-40 parts of dipotassium
succinate, and about
10-20 parts of dipotassium fumarate. The fumarate and succinate act to mask
the bitter after-
taste usually accompanying the use of potassium chloride.
A further sodium-free "Salt Substitute Composition" has been disclosed and
claimed in U.S.
Pat. No. 3,SOS,083 by H. C. Miller. The composition is comprised of about 80-
99% by
weight of potassium chloride and from about 1-20% by weight of fumaric acid.
The bitter
after-taste of potassium chloride is allegedly overcome by the fumaric acid
component of the
composition. A commercial version of this sodium-free composition is marketed
by Morton
Salt Company as "Morton Salt Substitute." U.S. Pat. No. 4,216,244, entitled
"Low Sodium
Salt Substitute," issued to A. E. Allen, Jr. and proposes a salt seasoning
product having
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potassium chloride as its major ingredient (92%) with buffers, flavor
enhancers and a suitable
anti-caking agent. U.S. Pat. No. 4,243,691 entitled "Sodium-free Salt
Substitute" has issued
to M. J. Mohlenkamp, Jr. and G. D. Hiler and discloses a sodium-free salt
substitute
containing nucleotides, an amino acid mixture, a sugar, a potassium phosphate
and about
1 S% to about SO% by weight of potassium chloride. United States Patents
4,473,S9S and
5,094,862 also describe salt substitutes, the former using magnesium salts (in
addition to
sodium chloride and potassium chloride), while the latter utilizes a nonsweet
carbohydrate
with a sodium chloride coating. United States Patent Application No.
2002/0187243A1
describes seasoning compositions comprising potassium chloride, sugar
alchohol,
monosodium glutamate, sucrose and sodium inosinate and/or sodium guanylate as
table salt
substitutes.
Past commercial efforts to provide a low-sodium salt have involved various
combinations of
flavoring, flavor enhancers and buffers with the potassium chloride together
with suitable
free-flow agents. In U.S. Pat. No. 2,742,366, issued to R. M. Power and
entitled "Salt
Substitute and Method of Preparing Same," it is proposed that a low-sodium
salt substitute
contain between SO% and 70% by weight of potassium chloride, between 1S% and
3S% by
weight of sugar, between 1 % and 10% by weight of monocalcium glutamate, and
up to S%
(based upon total weight of the salt substitute) of sodium chloride.
R. L. Frank et al in their U.S. Pat. No. 3,514,296 (Reissue No. 27,981),
entitled "Salt
Substitute," have disclosed a low-sodium salt substitute comprised of 20 to
80% by eight of
potassium and 80 to 20% by weight of sodium chloride. The inventors state that
such salt
composition provides for 80% of the population a saltiness taste greater than
an equal
quantity of sodium chloride component (alone) of the composition. The
commercial version
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of the patented product is sold under the name "Lite-Salt" by the Morton Salt
Company and
contains 50% potassium chloride and 50% sodium chloride.
Another low-sodium salt product is disclosed and claimed in U.S. Pat. No.
4,068,006, issued
to G. J. Moritz and entitled "Salt Seasoning Mixture." The principal
ingredients of the
mixture are sodium chloride (.+/-65% by weight), potassium chloride and citric
acid granules,
the latter being encapsulated with a non-toxic substance such as gelatin,
cellulose wax or
hydrogenated vegetable oil. The citric acid acts as an agent for masking the
bitter taste of the
potassium chloride but, according to the inventor, requires encapsulation to
overcome the
delinquescence nature of citric acid to avoid "caking" of the mixture.
In U.S. Pat. No. 4,107,346, issued to H. L. Kravitz and entitled "Dietary Salt
Compositions,"
a salt composition is proposed which is comprised of the basic mineral element
cations,
sodium (92-93.1%), potassium (2.4-3.4%), calcium (3.1-3.4%) and magnesium (1.2-
1.4%)
together with one or more trace elements essential to the human diet.
U.S. Pat. Nos. 4,556,566; 4,556,567; and 4,556,568 teach compositions
containing potassium
chloride as a salt substitute wherein the potassium chloride comprises the
core of the particle
which is then coated with a maltodextrin ('567), a coating mixture of
maltodextrin and
sodium chloride ('566), and a coating mixture of maltodextrin, sodium chloride
and cream of
tartar (potassium bitartrate) ('568). Such potassium salt substitutes however,
have been found
to be unacceptable since they exhibit a bitter organoleptic taste when used
and, thus, have not
been fully effective at replacing sodium chloride.
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NuLYTELY~ is a composition comprising PEG-3350, sodium chloride, sodium
bicarbonate
and potassium chloride for oral solution. However, this composition is
designed to induce
diarrhea to rapidly cleanse the bowel. Accordingly, the relative amounts of
the constituents
are very different from the composition of the instant invention. For example,
the amount of
PEG used in NuLYTELY~ is 420 g. This amount is approximately 20 times greater
the
amount to be used daily in the salt substitute of the instant invention.
NuLYTELY~' contains
more sodium than potassium ( approximately 7.5 times higher). The ratio
between PEG and
KCl is 0.0035, more than 100 times lower than the approximate ratio desirable
for the instant
invention. KCl concentration after reconstitution of NuLYTELY~ in 4 liters of
water is
0.037%, which is more than 100 times lower than the approximate concentration
desired for
complex formation in the instant invention.
Accordingly, there remains a need for a "salt substitute" which permits a
consumer to reduce
their salt intake without substantially changing the manner of applying salt
and which tastes
as salty as table salt yet contains less sodium content. Such a product,
ideally, would not
change the organoleptic properties expected from salt, nor its manner of use,
such as shaking,
dipping or licking and so forth.
SUMMARY OF THE INVENTION
It is an object of the present invention to provide a novel and highly
palatable low-sodium
substitute for table salt comprising a biocompatible uncharged polymer
comprising an oxy or
a hydroxyl group. In one embodiment, the polymer is a polyethyleneglycol (PEG)-
containing
polymer.
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In another embodiment, the invention provides compositions comprising a
biocompatible
uncharged polymer comprising an oxy or a hydroxyl group (for example, a (PEG)-
containing
polymer), sodium chloride (in sufficient amount to promote a normal salty
taste) and
potassium chloride (in sufficient amount to provide a protective effect
against the toxicity of
sodium). In an additional embodiment, the composition would further comprise
magnesium
(in sufficient amount to mask or overcome the bitter taste of potassium and to
supplement the
otherwise low dietary supply of magnesium).
In another embodiment, the invention discloses palatable tablets or powders
designed
specifically for KCl supplementation. Because some patients are losing KCI,
they need
potassium as an essential mineral. As described above, KCl by itself has a
terrible taste.
Coated tablets (as described in the prior art) can cause problems by
themselves. A dosage-
form (i.e., a powder or a tablet) comprising a biocompatible uncharged polymer
comprising
an oxy or a hydroxyl group (e.g., PEG) and KCl (or any other potasium salt) is
therefore an
advance over the formulations known in the art.
The invention is generally drawn to a seasoning composition including
potassium chloride
and polyethylene glycol, wherein the potassium chloride and polyethylene
glycol are present
in a weight ratio from about 2:1 to about 1:4.
In one embodiment of the seasoning composition, the composition further
comprises sodium
chloride. In one aspect of this embodiment, the sodium chloride makes up
between about 5
and 25% of the seasoning composition by weight. In another aspect of this
embodiment, the
composition further comprises magnesium chloride. Optionally, the magnesium
chloride
makes up about 2% of the seasoning composition by weight. In another aspect of
this
embodiment, the composition further comprises a cream. Optionally, this cream
is a dairy
product or a non-dairy product.
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In another embodiment of the seasoning composition, the composition further
comprises
magnesium chloride. In one aspect of this embodiment, the magnesium chloride
makes up
about 2% of the seasoning composition by weight. In another aspect of this
embodiment, the
composition further comprises a cream. Optionally, this cream is a dairy
product or a non-
dairy product.
In another embodiment of the seasoning composition, the polyethylene glycol
has an average
molecular weight of between 500 to 20,000.
The invention is also generally drawn to a food or drink item comprising the
above described
seasoning composition.
In one embodiment of the invention, the food item is a member of the group
consisting of
meat, dairy products such as cheese, vegetables, fruits, grains, prepared
foods and snack
foods.
In another embodiment of the invention, the drink item is tomato juice or a
soup.
The invention is also generally drawn to a method of seasoning food or drink,
said method
comprising adding to said food or drink an effective amount of the above
described seasoning
composition.
In one embodiment of the method of seasoning food or drink, the food item is a
member of
the group consisting of meat, dairy products such as cheese, vegetables,
fruits, grains,
prepared foods and snack foods.
In another embodiment of the method of seasoning food or drink, the drink item
is tomato
juice or a soup.
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In another embodiment of the method of seasoning food or drink, the seasoning
composition
is first dissolved in aqueous solution and then added to said food or drink.
In one aspect of
this embodiment, the food item is a member of the group consisting of meat,
dairy products
such as cheese, vegetables, fruits, grains, prepared foods and snack foods. In
another aspect
of this embodiment, the drink item is tomato juice or a soup.
The invention is also generally drawn to a method for administering a low
sodium diet to a
patient in need thereof comprising the administration of the above described
seasoning
composition.
In one embodiment of the method of administering a low sodium diet to a
patient, the
seasoning composition is first added to food or drink and then administered to
the patient. In
one aspect of this embodiment, the food item is a member of the group
consisting of meat,
dairy products such as cheese, vegetables, fruits, grains, prepared foods and
snack foods. In
another aspect of this embodiment, the drink item is tomato juice or a soup.
The invention is also generally drawn to a method for administrating potassium
orally, in a
palatable form, to a patient in need thereof comprising the administration of
the above
described seasoning composition.
In one embodiment of the method of administrating potassium orally, the
seasoning
composition is first added to food or drink and then administered to the
patient. In one aspect
of this embodiment, the food item is a member of the group consisting of meat,
dairy
products such as cheese, vegetables, fruits, grains, prepared foods and snack
foods. In
another aspect of this embodiment, the drink item is tomato juice or a soup.
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Additional embodiments disclose methods of making the inventive compositions,
foodstuffs
comprising such compositions, and methods for administering a low sodium diet
to a patient
in need of such comprising the administration of foods comprising the
compositions.
Other features and advantages of the invention will be apparent from the
following detailed
description and claims.
DETAILED DESCRIPTION OF THE INVENTION
Unless otherwise defined, all technical and scientific terms used herein have
the same
meaning as commonly understood by one of ordinary skill in the art to which
this invention
belongs. Although methods and materials similar or equivalent to those
described herein can
be used in the practice or testing of the invention, suitable methods and
materials are
described below. All publications, patent applications, patents, and other
references
mentioned herein are incorporated by reference in their entirety. In the case
of conflict, the
present specification, including definitions, will control. In addition, the
materials, methods,
and examples are illustrative only and not intended to be limiting.
A surprising and unexpected taste result has been discovered with respect to
low-sodium salt
substitute compositions. Specifically, the addition of a biocompatible
uncharged polymer
comprising an oxy or a hydroxyl group to a composition comprising, for
example, potassium
chloride and sodium chloride, results in an enhancement of the salty flavor of
the
composition while the unpleasant taste of potassium chloride is being
eliminated.
Accordingly, less sodium can be used in the composition without sacrificing
the salty taste.
If one consumes 12 grams of table salt per day (current average level for the
population of the
U.S.A.), 4.72 grams of sodium is ingested. An equivalent consumption of the
proposed Iow-
sodium salt substitute would result in the ingestion of less grams of sodium
per day.
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While not wishing to be bound by theory, it is possible that biocompatible
uncharged
polymers comprising an oxy or a hydroxyl group have the capacity to sequester
cations (for
references see: Tordoff MG,. Am. J. Physiol. 273: 8587-96 (1997) and Bogan M,
Agnes GR,.
J. Am. Soc. Mass. Spectrom. 13:177-86 (2002), each hereby incorporated by
reference).
Accordingly, in one embodiment, the types of available polymers would include
such
biocompatible uncharged polymers, whether the polymers are natural or
synthetic. PEG is
clearly an example of such a synthetic polymer and Ficoll and Dextran are
examples of
natural polymers. In a preferred embodiment, the molecular weight of the PEG
would range
from about 500 to 20,000 Daltons.
The addition of such polymers may be utilized to enhance the salty flavor of
many of the
prior art "low salt" compositions, while avoiding additional unpleasant
tastes, particularly
when such formulations comprise potassium chloride or sodium chloride. This
unexpected
and unpredictable taste effect for the proposed low-sodium composition results
in a
significant reduction of the amount of sodium intake via the composition as
compared to the
sodium intake for table salt where the desired saltiness taste effect or level
is constant.
Accordingly, in one embodiment, the invention relates to compositions for
enhancing the
pleasant salty flavor of foods.
Accordingly, in one embodiment, the invention relates to methods for enhancing
the pleasant
salty flavor of foods through use of the inventive compositions.
Accordingly, in another embodiment, the invention relates to methods for
administering a
low sodium diet to a patient in need thereof.
The compositions of the present invention may be prepared by thoroughly mixing
the
components until a homogeneous product is attained. Accordingly, the proposed
low-sodium
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salt substitute composition may look, pour, repose, store and taste like table
salt.
Low-sodium salt substitutes of the present invention can be added to a wide
variety of foods
in flavor-enhancing amounts. A flavor-enhancing amount depends on the
particular taste of
the user, the particular food and the particular effect desired. Generally,
the amount of salt in
foodstuffs varies from about 0.5% to about 4% by weight. In many commercially
prepared
foods, salt or salt substitutes are added in amounts of from about 0.5% to
about 1% by weight
of the food. The low-sodium salt substitute and dietary supplement of the
present invention
can be added to any foodstuff where a salty taste is desired or expected, such
as cheese,
mashed potatoes, juices, vegetables, meat, poultry, fish, snack foods and the
like.
In one embodiment, the invention relates to a composition capable of imparting
a salty taste,
the composition comprising a biocompatible uncharged polymer comprising an oxy
or a
hydroxyl group.
In another embodiment, the invention relates to a composition capable of
imparting a salty
taste, the composition comprising a potassium salt and a biocompatible
uncharged polymer
comprising an oxy or a hydroxyl group.
In another embodiment, the invention relates to a composition according to the
instant
invention, wherein the polymer is a polyethylene glycol-containing polymer.
In another embodiment, the invention relates to a composition according to the
instant
invention, wherein the polymer is a polysaccharide.
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In another embodiment, the invention relates to a composition according to the
instant
invention, wherein the polysaccharide is dextxan or dextrin.
In another embodiment, the invention relates to a composition according to the
instant
invention further comprising a dairy or non-dairy cream.
In another embodiment, the invention relates to a composition according to the
instant
invention further comprising a sodium salt. In another embodiment, the
invention relates to a
composition according to the instant invention, wherein further comprising a
magnesium salt
Although not willing to be bound by theory, it is likely that a complex exists
between
potassium ions and the polymer. Such a complex is formed when a concentrated
aqueous
solution comprising the polymer and the potassium ions are prepared. In a
preferred
embodiment of the invention, the concentration of each of the typical
constituents of the
complex, PEG and ICI, should be at least about 4% and preferably at least
about 10%. This
aqueous solution can be made even more concentrated by the evaporation of
water and can be
further dried to a solid state that is then ground to powder. Accordingly, in
this embodiment,
one should first form the complex and then convert it to a powder.
Alternatively, the
concentrated solution of the complex can be used as such (without drying it
completely). A
concentrated solution of the complex is especially useful, for example, in the
preparation of
cheese.
In order to limit the amount of sodium chloride in the composition, the
concentration of
sodium should be significantly lower than that of the potassium chloride. In a
preferred
embodiment, the concentration of NaCI should be less than about 50% of the
concentration of
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KC1. In another preferred embodiment, the concentration of NaCI should be less
than about
25% of the KCl concentration. In another preferred embodiment, the
concentration of NaCI
should be less than about 10% of the KCl concentration.
In a preferred embodiment, the weight ratio between the polymer and the KCl in
the complex
is formulated to be in the range of about 0.2:1.0 to about 20:1 of PEG:KCI.
Accordingly, 1:5,
1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1,
13:1, 14:1, 15:1, 16:1,
17:1, 18:1 and 19:1 would all be acceptable weight ratios.
In another embodiment, the invention relates to a food item comprising the
inventive
composition. In one aspect, the composition is in a dry form. In another
aspect, the
composition is in a wet form.
In another embodiment, the invention relates to a method for administering a
low sodium diet
to a patient in need thereof comprising the administration of the inventive
composition.
In another embodiment, the invention relates to a method for administrating
potassium orally,
in a palatable form, to a patient in need thereof comprising the
administration of the inventive
composition comprising potassium.
The invention is further illustrated in the following non-limiting examples.
EXAMPLES
Example 1: Preparation of a salt substitute containing PEG and KCI.
6 g of PEG (average molecular weight 3,500) plus 3 g KCl were dissolved in 50
ml double
distilled water and let dry in a flat vessel, at 37° C.
The dry material was then ground to a fine powder (salt-like grains) and
submitted to the
following test: equal pieces of the egg-white portion of boiled eggs were
dipped either in (1)
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plain salt (NaCI), (2) a common salt substitute based on a mixture of
potassium phosphate
and potassium chloride or (3) our preparation as described above. A group of
eight unbiased
healthy volunteers tested these three samples and rated their taste. The
consensus was as
followed: Sample (3) has the most pleasant salty taste, sample (1) tastes like
regular salt
while sample (2) has a very unpleasant taste.
Example 2: Preparation of a salt substitute containing PEG, KCl and 6.6% NaCI.
6 g of PEG (average molecular weight 3,500) plus 2.4 g KCl and 0.6 g NaCI were
dissolved
in 50 ml double distilled water and let dry in a flat vessel, at 37° C.
The dry material was then ground to a fine powder (salt-like grains) and
submitted to the
following test: equal pieces of the egg-white portion of boiled eggs were
dipped either in (1)
plain salt (NaCI), (2) a common salt substitute based on a mixture of
potassium phosphate
and potassium chloride or (3) our preparation as described above. A group of
eight unbiased
healthy volunteers tested these three samples and rated their taste. The
consensus was as
followed: Sample (3) has the most pleasant salty taste, sample (1) tastes like
regular salt
while sample (2) has a very unpleasant taste.
Example 3: Preparation of a salt substitute containing PEG, KCI, MgCI and 8%
NaCI.
28 g of PEG (average molecular weight 3,500) plus 15 g KCl, 1 g MgC12.6Ha0 and
4 g NaCI
were dissolved in 150 ml double distilled water and let dry in a flat vessel,
at 37° C.
The dry material was then ground to a fine powder (salt-like grains) and
submitted to the
following test: equal pieces of the egg-white portion of boiled eggs were
dipped either in (1)
plain salt (NaCI), (2) a common salt substitute based on a mixture of
potassium phosphate
and potassium chloride or (3) our preparation as described above. A group of
eight unbiased
healthy volunteers tested these three samples and rated their taste. The
consensus was as
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followed: Sample (3) has the most pleasant salty taste, sample (1) tastes like
regular salt
while sample (2) has a very unpleasant taste.
Example 4: Preparation of a salt substitute containing PEG, KCl and MgCI ,
without
NaCI.
30 g of PEG (average molecular weight 3,500) plus 17 g KCl and lg MgC12.6H20
were
dissolved in 150 ml double distilled water and let dry in a flat vessel, at
37° C.
The dry material was then ground to a fine powder (salt-like grains) and
submitted to the
following test: equal pieces of the egg-white portion of boiled eggs were
dipped either in (1)
plain salt (NaCI), (2) a common salt substitute based on a mixture of
potassium phosphate
and potassium chloride or (3) our preparation as described above. A group of
eight unbiased
healthy volunteers tested these three samples and rated their taste. The
consensus was as
followed: Sample (3) has the most pleasant salty taste, sample (1) tastes like
regular salt
while sample (2) has a very unpleasant taste.
Example 5: The low-sodium salt substitute composition of the present invention
is
preferable to commercially available table salt in commercial instant mashed
potatoes.
A low-sodium salt substitute composition in accordance with the present
invention is
subjected to paired preference and paired comparison (saltiness) taste testing
by a panel of 40
untrained judges. The inventive composition is compared against a commercially
available
salt in the well accepted test medium of mashed potatoes. The commercially
available salt
(Morton's iodized salt) in the mashed potato composition constitutes the
"reference sample."
The low-sodium salt substitute composition in a like mashed potato composition
constitutes
the "test sample."
Betty Crocker brand potato buds are then used to prepare the mashed potato
samples for taste
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evaluation. Each treatment of mashed potatoes contains four cups of de-ionized
water, two
cups of milk (3.2% minimum fat, homogenized, pasteurized), and four cups of
potato buds.
No butter or margarine is used. For the sodium chloride treatment (reference
samples), the
recommended level of 1.5 teaspoons of sodium chloride (iodized salt) is used.
The reference
treatment of mashed potatoes is made according to the following directions:
heat the water,
milk and salt as a mixture to boiling; remove the mixture from heat and stir
in potato buds
until just moistened; let stand until liquid is absorbed (about 30 seconds);
and whip with fork
until desired consistency. The reference treatment of mashed potatoes is held
over a steam
table to keep warm during the time required to serve. The test treatment of
mashed potatoes
containing the low-sodium salt substitute composition is prepared in a like
manner.
The paired preference and paired comparison (saltiness) taste testing by the
40 panelists is
conducted in accordance with ASTM standard recommended practices for sensory
evaluation
of food products. All reference and test samples of mashed potatoes are coded
and not
otherwise identified to the panelists. For the paired preference test, a
majority of the panelists
will prefer the "test sample" (mashed potatoes containing the low-sodium salt
substitute
composition of the invention). For the paired comparison test, a majority of
the judges will
find the low-sodium test sample to be "more salty.
Example 6: The low-sodium salt substitute of the present invention is
preferable to
commercially available table salt in tomato juice .
A low-sodium salt substitute composition in accordance with the present
invention is
subjected to consumer acceptance taste testing for "saltiness flavor" and for
"overall
desirability," by a panel of 35 untrained judges, with respect to commercially
available salt in
the well accepted test medium of tomato juice. The commercially available salt
(Morton's
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iodized salt) in the tomato juice composition constitutes the "reference
sample." The low
sodium salt substitute composition of the instant invention is placed in a
like tomato juice
composition and constitutes the "test sample."
Unsalted tomato juice samples are prepared by mixing unsalted S & W brand
tomato puree
with de-ionized water in a ratio of 1 part tomato puree to 3 parts water. For
the sodium
chloride treatment (reference samples) 1 % by weight of the iodized salt is
mixed into the
prepared unsalted tomato juice. For the test treatment (test samples), 1% by
weight of the
low-sodium salt substitute composition is mixed into the prepared unsalted
tomato juice. All
reference and test samples of tomato juice are coded and not otherwise
identified to the
panelists.
Acceptance testing of the test samples versus the reference samples is based
upon the rating
of samples on the "Hedonic" scale as described by D. R. Peryam and F. J.
Pilgram ("Hedonic
Scale Method of Measuring Food Preferences," Food Technology, 11 (9); 9-14,
(1957),
hereby incorporated by reference). The Hedonic scale equates the numerical
values 1-9 to
successive scale points at the "dislike" end of the scale to the "like" end of
the scale. Thus,
the samples (reference and test) are rated by each panelist or judge and "mean
ratings" for the
samples are developed and compared statistically.
The results will indicate that with respect to "saltiness flavor" or "overall
desirability" for the
tomato juice samples compared, the panelists will find that there is either
little significant
difference between the samples or that the tomato juice comprising the
inventive composition
is preferred.
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EQUIVALENTS
While several particular embodiments of this invention have been described
above, it will be
understood that the invention is not to be limited thereto, since numerous
modifications may
be made, and it is contemplated, therefore, by the appended claims, to cover
any such
modifications as fall within the spirit and scope of this invention.
