IE920448A1 - Novel choline-containing compositions as salt substitutes¹and enhancers - Google Patents
Novel choline-containing compositions as salt substitutes¹and enhancersInfo
- Publication number
- IE920448A1 IE920448A1 IE044892A IE920448A IE920448A1 IE 920448 A1 IE920448 A1 IE 920448A1 IE 044892 A IE044892 A IE 044892A IE 920448 A IE920448 A IE 920448A IE 920448 A1 IE920448 A1 IE 920448A1
- Authority
- IE
- Ireland
- Prior art keywords
- choline
- sodium chloride
- saltiness
- ratio
- chloride
- Prior art date
Links
- 229960001231 choline Drugs 0.000 title claims abstract description 60
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 title claims abstract description 60
- 239000000203 mixture Substances 0.000 title claims abstract description 39
- 150000003839 salts Chemical class 0.000 title abstract description 38
- 239000003623 enhancer Substances 0.000 title abstract description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 144
- 239000011780 sodium chloride Substances 0.000 claims abstract description 72
- 150000001875 compounds Chemical class 0.000 claims abstract description 50
- 235000019600 saltiness Nutrition 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 20
- 230000002708 enhancing effect Effects 0.000 claims abstract description 12
- 239000001763 2-hydroxyethyl(trimethyl)azanium Substances 0.000 claims description 33
- 235000019743 Choline chloride Nutrition 0.000 claims description 33
- SGMZJAMFUVOLNK-UHFFFAOYSA-M choline chloride Chemical compound [Cl-].C[N+](C)(C)CCO SGMZJAMFUVOLNK-UHFFFAOYSA-M 0.000 claims description 33
- 229960003178 choline chloride Drugs 0.000 claims description 33
- JJCWKVUUIFLXNZ-UHFFFAOYSA-M 2-hydroxyethyl(trimethyl)azanium;bromide Chemical compound [Br-].C[N+](C)(C)CCO JJCWKVUUIFLXNZ-UHFFFAOYSA-M 0.000 claims 3
- FHCUSSBEGLCCHQ-UHFFFAOYSA-M 2-hydroxyethyl(trimethyl)azanium;fluoride Chemical compound [F-].C[N+](C)(C)CCO FHCUSSBEGLCCHQ-UHFFFAOYSA-M 0.000 claims 3
- FNPBHXSBDADRBT-UHFFFAOYSA-M 2-hydroxyethyl(trimethyl)azanium;iodide Chemical compound [I-].C[N+](C)(C)CCO FNPBHXSBDADRBT-UHFFFAOYSA-M 0.000 claims 3
- KZSXRDLXTFEHJM-UHFFFAOYSA-N 5-(trifluoromethyl)benzene-1,3-diamine Chemical compound NC1=CC(N)=CC(C(F)(F)F)=C1 KZSXRDLXTFEHJM-UHFFFAOYSA-N 0.000 claims 3
- UDKCHVLMFQVBAA-UHFFFAOYSA-M Choline salicylate Chemical compound C[N+](C)(C)CCO.OC1=CC=CC=C1C([O-])=O UDKCHVLMFQVBAA-UHFFFAOYSA-M 0.000 claims 3
- 229960004874 choline bitartrate Drugs 0.000 claims 3
- QWJSAWXRUVVRLH-UHFFFAOYSA-M choline bitartrate Chemical compound C[N+](C)(C)CCO.OC(=O)C(O)C(O)C([O-])=O QWJSAWXRUVVRLH-UHFFFAOYSA-M 0.000 claims 3
- 229960002688 choline salicylate Drugs 0.000 claims 3
- WWTBZEKOSBFBEM-SPWPXUSOSA-N (2s)-2-[[2-benzyl-3-[hydroxy-[(1r)-2-phenyl-1-(phenylmethoxycarbonylamino)ethyl]phosphoryl]propanoyl]amino]-3-(1h-indol-3-yl)propanoic acid Chemical compound N([C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)O)C(=O)C(CP(O)(=O)[C@H](CC=1C=CC=CC=1)NC(=O)OCC=1C=CC=CC=1)CC1=CC=CC=C1 WWTBZEKOSBFBEM-SPWPXUSOSA-N 0.000 claims 1
- 229940126062 Compound A Drugs 0.000 claims 1
- NLDMNSXOCDLTTB-UHFFFAOYSA-N Heterophylliin A Natural products O1C2COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC2C(OC(=O)C=2C=C(O)C(O)=C(O)C=2)C(O)C1OC(=O)C1=CC(O)=C(O)C(O)=C1 NLDMNSXOCDLTTB-UHFFFAOYSA-N 0.000 claims 1
- OPFJDXRVMFKJJO-ZHHKINOHSA-N N-{[3-(2-benzamido-4-methyl-1,3-thiazol-5-yl)-pyrazol-5-yl]carbonyl}-G-dR-G-dD-dD-dD-NH2 Chemical compound S1C(C=2NN=C(C=2)C(=O)NCC(=O)N[C@H](CCCN=C(N)N)C(=O)NCC(=O)N[C@H](CC(O)=O)C(=O)N[C@H](CC(O)=O)C(=O)N[C@H](CC(O)=O)C(N)=O)=C(C)N=C1NC(=O)C1=CC=CC=C1 OPFJDXRVMFKJJO-ZHHKINOHSA-N 0.000 claims 1
- KGNDCEVUMONOKF-UGPLYTSKSA-N benzyl n-[(2r)-1-[(2s,4r)-2-[[(2s)-6-amino-1-(1,3-benzoxazol-2-yl)-1,1-dihydroxyhexan-2-yl]carbamoyl]-4-[(4-methylphenyl)methoxy]pyrrolidin-1-yl]-1-oxo-4-phenylbutan-2-yl]carbamate Chemical compound C1=CC(C)=CC=C1CO[C@H]1CN(C(=O)[C@@H](CCC=2C=CC=CC=2)NC(=O)OCC=2C=CC=CC=2)[C@H](C(=O)N[C@@H](CCCCN)C(O)(O)C=2OC3=CC=CC=C3N=2)C1 KGNDCEVUMONOKF-UGPLYTSKSA-N 0.000 claims 1
- 229940126086 compound 21 Drugs 0.000 claims 1
- 229940126208 compound 22 Drugs 0.000 claims 1
- 229940125833 compound 23 Drugs 0.000 claims 1
- 239000008187 granular material Substances 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 description 24
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 15
- 229910052708 sodium Inorganic materials 0.000 description 15
- 239000011734 sodium Substances 0.000 description 15
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 8
- 240000003768 Solanum lycopersicum Species 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 7
- -1 ornithyl- Chemical group 0.000 description 5
- VPGRYOFKCNULNK-ACXQXYJUSA-N Deoxycorticosterone acetate Chemical compound C1CC2=CC(=O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H](C(=O)COC(=O)C)[C@@]1(C)CC2 VPGRYOFKCNULNK-ACXQXYJUSA-N 0.000 description 4
- 241000282412 Homo Species 0.000 description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 229960004486 desoxycorticosterone acetate Drugs 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 3
- 241000700159 Rattus Species 0.000 description 3
- 150000001450 anions Chemical class 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 235000019608 salt taste sensations Nutrition 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 108010052164 Sodium Channels Proteins 0.000 description 2
- 102000018674 Sodium Channels Human genes 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- KWGKDLIKAYFUFQ-UHFFFAOYSA-M lithium chloride Chemical compound [Li+].[Cl-] KWGKDLIKAYFUFQ-UHFFFAOYSA-M 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000000108 taste bud cell Anatomy 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- JALOHEZOHSEEMS-LURJTMIESA-N 2-[[(2s)-2,5-diaminopentanoyl]amino]ethanesulfonic acid Chemical class NCCC[C@H](N)C(=O)NCCS(O)(=O)=O JALOHEZOHSEEMS-LURJTMIESA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-M 3-carboxy-2,3-dihydroxypropanoate Chemical compound OC(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-M 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-M 3-carboxy-2-(carboxymethyl)-2-hydroxypropanoate Chemical compound OC(=O)CC(O)(C(O)=O)CC([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-M 0.000 description 1
- CPELXLSAUQHCOX-UHFFFAOYSA-M Bromide Chemical compound [Br-] CPELXLSAUQHCOX-UHFFFAOYSA-M 0.000 description 1
- 108091006146 Channels Proteins 0.000 description 1
- 239000004381 Choline salt Substances 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- KRHYYFGTRYWZRS-UHFFFAOYSA-M Fluoride anion Chemical compound [F-] KRHYYFGTRYWZRS-UHFFFAOYSA-M 0.000 description 1
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 229940000635 beta-alanine Drugs 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000723 chemosensory effect Effects 0.000 description 1
- 235000019417 choline salt Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 210000003722 extracellular fluid Anatomy 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 150000004820 halides Chemical class 0.000 description 1
- XMBWDFGMSWQBCA-UHFFFAOYSA-N hydrogen iodide Chemical compound I XMBWDFGMSWQBCA-UHFFFAOYSA-N 0.000 description 1
- 230000004941 influx Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 150000003248 quinolines Chemical class 0.000 description 1
- 238000011552 rat model Methods 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- YGSDEFSMJLZEOE-UHFFFAOYSA-M salicylate Chemical compound OC1=CC=CC=C1C([O-])=O YGSDEFSMJLZEOE-UHFFFAOYSA-M 0.000 description 1
- 229960001860 salicylate Drugs 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000026683 transduction Effects 0.000 description 1
- 238000010361 transduction Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
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
Landscapes
- 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
Novel compositions comprising mixtures of sodium chloride and choline-containing compounds which are effective as salt substitutes or enhancers are disclosed along with a method for imparting saltiness to, or enhancing the saltiness of, edible materials by the addition of these novel compositions. A method for enhancing the saltiness of edible materials by the addition of choline-containing compounds is also disclosed. Further, a process of producing the novel compositions in the form of free-flowing granules of good shelf-life and acceptable saltiness is disclosed.
Description
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. 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 method of enhancing the saltiness of edible materials by the addition of choline-containing compounds.
2. BACKGROUND OF THE INVENTION An in-born appetite for salt, more specifically sodium chloride or NaCl, is found in many mammals, including humans. Historically, salt was considered a valuable commodity to human populations living far from the sea. Soldiers in the army of ancient Rome received an allowance of salt called a salarium. Later on, the allowance was changed to money to buy salt; hence, the word salary and the expression not worth his salt.
The importance attached to salt or, more accurately, sodium, is not without a biological basis. Sodium accounts for approximately 90% of the extracellular cations in humans, thereby making it the most important factor in determining the volume and concentration of blood and extracellular fluid. In this way, sodium also affects blood pressure. Many studies, including Intersalt, a survey of over 10,000 people in 32 countries, have linked high salt ingestion with high blood pressure. The average American consumes nine grams of sodium per day; the average
Japanese, fourteen. Concern over high blood pressure, or hypertension, and its cardiovascular consequences, thus has prompted many people to limit their intake of salt and other sodium-containing products.
However, the perfect·· salt substitute has eluded many researchers, mostly because of the specificity of the mechanism for salt taste perception. (Erickson D. Trick of the Tongue: A unique mechanism of taste means no substitute for salt. Scientific American, pages 8010 81, May 1990). According to current theory, the taste of salt begins when sodium ions pass through specialized pores, or sodium ion channels, in taste bud cell membranes. The influx of sodium ions causes the taste bud cells to depolarize, triggering the release of neurotransmitters which excite the nerves carrying the salt message to the brain. (Heck GL et al. Salt Taste Transduction Occurs Through an AmilorideSensitive Sodium Transport Pathway. Science 223: 4034 (1984)).
So far, only sodium and lithium have been shown to pass through this channel, thus limiting the possibilities for true salt alternatives. Though potassium does not pass through the sodium ion channels, it has been used, in the form of potassium chloride (KCI), in the lite salt mixtures currently sold. However, the utilization of potassium chloride as a salt substitute is limited by the bitter aftertaste imparted by the compound.
Others have looked to so-called salty peptides 3θ as alternatives to salt, particularly derivatives of ornithyltaurine and ornithyl-/3-alanine. (Tamura M. et al. An Enhancing Effect on the Saltiness of Sodium Chloride of Added Amino Acids and Their Esters. Agric.
Biol. Chem. 53(6):1625-1633 (1989); Seki T et al.
Further Study on the Salty Peptide OrnithyΙ-β-alanine.
Some Effects of pH and Additive Ions on the Saltiness. J. Agric. Food Chem. 38 : 25-29 (1990)). However, these compounds are not salty in the absence of HC1.
Moreover, their cost and difficulty of synthesis are expected to limit their utility as salt substitutes. (Worthy W. New sweet, salty peptides synthesized. Chemical & Engineering News, pages 25-26 (January 8, 1990)).
Knowledge of the mechanism of salt taste perception, coupled with the finding that lithium chloride is poisonous, has led some to search for salt enhancers, that is, substances which boost the saltiness of sodium-containing compounds, thereby permitting the use of lower levels of sodium chloride.
However, until now, researchers likewise have been stymied in their quest for salt enhancers, with one chemosensory physiologist in Virginia recently reporting that he had spent 18 months screening food compounds without uncovering any good candidates.
(Erickson D. Trick of the Tongue: A unique mechanism of taste means no substitute for salt. Scientific American, pages 80-81, May 1990).
3. SUMMARY OF THE INVENTION
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 30 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. The cholinecontaining compounds of the present invention may include choline or structural analogs of choline in combination with various anions.
4. DETAILED DESCRIPTION OF THE INVENTION The present invention is generally directed to the use of choline-containing compounds, particularly choline chloride, as salt or sodium chloride (NaCI) 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.
The term choline-containing compounds, as used herein, includes choline or structural analogs of choline in combination with various anions. These on anions may include, among others, any of the halides (fluoride, iodide, chloride and bromide), bitartrate, dihydrogen citrate, dihydrocholate, and salicylate, or a mixture thereof. In a preferred embodiment, the choline-containing compound is choline chloride.
The 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 of sodium chloride which is above the threshold for detection by humans and, therefore, capable of enhancement by-the addition of choline-containing compounds. As the perception of saltiness is somewhat subjective, 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. For example, in one embodiment of the invention, tomato soup, the threshold appears to be about 0.04% to 0.05%.
In the compositions of the present invention, 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 3θ products, egg products, fruit concentrates, salad dressings, milk products, grain products such as breads and other baked goods, cheese products, beverages and confections .
The 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. When used in such a manner, 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. As all choline salts are hygroscopic, 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 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. When used in this manner, the choline-containing compounds may be added in the form of solutions, powders, granules, emulsions, etc.
4.1 THE RAT MODEL FOR SCREENING
Choline chloride's effectiveness as a salt enhancer was first demonstrated in rats treated with deoxycorticosterone acetate (DOCA). DOCA has long been known to increase a rat's natural appetite for salt.
(Rice KK and Richter CP. Increased Sodium Chloride And Water Intake Of Normal Rats Treated With Desoxycorticosterone Acetate. Endocrinology 3 3 : 106115 (1943)).
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 observation of increased consumption of solutions containing choline chloride and sodium chloride over solutions containing the same amount of sodium chloride alone, suggested the effectiveness of choline chloride and other choline-containing compounds as a salt enhancer. The effectiveness of choline chloride and other choline-containing compounds was then confirmed by human taste panel evaluations.
4.2 HUMAN TASTE PANEL EVALUATIONS Several blind taste preference studies were conducted in humans to establish the effectiveness of choline chloride as a salt enhancer. As a general protocol, subjects were presented with two bowls of tomato soup, one of which had a particular level of sodium chloride, the other of which contained varying amounts of choline chloride in addition to this level of sodium chloride. Subjects were asked to evaluate each pair for saltiness. The levels of sodium chloride were varied, as well as the ratios of sodium chloride to choline chloride, as set forth below.
It is recognized that individual taste preferences for degrees of saltiness vary so substantially that it is difficult to delineate well defined limits for useable ranges of concentrations and ratios. Thus, the specific examples presented are not intended to establish limits for the scope of the 3θ invention, but are merely exemplifications; and, it is understood that, for any given edible material, the amount of choline chloride or choline-containing compounds needed to obtain the enhancement of the salty taste of sodium chloride may be determined by simple 35 · 4-4experimentation.
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.
Table 1
RATIO OF NaCl TO CHOLINE Cl [0.043% or 127 mg NaCl] SUBJECTS SELECTING SOUPS WITH ADDED CHOLINE CHLORIDE OVER SOUPS CONTAINING NaCl ALONE 5 : 1 6/10 4 : 1 5/10 3:1 5/10 [1]' 2 :1 5/13 1:1 5/13 1:2 6/13 [1] 1: 3 5/13 [2] 1:5 6/13 [1] 1:7 7/13 1:10 9/13
1 In each table, the number in brackets indicates the number of subjects who could not ascertain which of the paired soups was saltier.
EXAMPLE 2
Panels of ten and eleven subjects were asked to evaluate the saltiness of Campbell's low sodium tomato soup in which the NaCl level had been raised to approximately 298 mg or 0.1% by the addition of 171 mg NaCl, and this 0.1% 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 2 below.
Table 2
RATIO OF NaCl TO CHOLINE Cl [0.1% or 298 mg. NaCl] SUBJECTS SELECTING SOUPS WITH ADDED CHOLINE CHLORIDE OVER SOUPS CONTAINING NaCl ALONE 5:1 5/11 [1] 4 :1 4/11 [1] 3:1 6/11 2 :1 7/10 1:1 9/10 [1] 1:2 7/10 1:3 7/10 [1] 1:5 7/10 [1] 1:7 7/10 1:10 6/10
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.
Table 3
RATIO OF NaCl TO CHOLINE Cl [0.2% or 596 mg NaCl] SUBJECTS SELECTING SOUPS WITH ADDED CHOLINE CHLORIDE OVER SOUPS CONTAINING NaCl ALONE 5 : 1 7/10 4 : 1 5/10 3 : 1 4/10 2 :1 6/10 1:1 10/10 1:2 8/10 1:3 8/10 1:5 9/10 1:7 9/10 1:10 10/10
EXAMPLE 4
A panel of eleven subjects was asked to evaluate the saltiness of Campbell’s low sodium tomato soup in which the NaCI level had been raised to approximately q
-/::/31 5 8^4 mg. or 0.3% by the addition of 767 mg NaCI, and ) I ι, I ‘κ
I 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.
Table 4
RATIO OF NaCI TO CHOLINE Cl SUBJECTS SELECTING SOUPS WITH q ADDED CHOLINE CHLORIDE OVER [0.3% or 8/4 mg NaCI] SOUPS CONTAINING NaCI ALONE 5:1 8/11 4 :1 5/11 3 :1 5/11 [3] 2:1 8/11 1:1 7/11 1:2 8/11 1:3 8/11 [1] 1:5 7/11 1:7 8/11 1:10 10/11
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.
Table 5
RATIO OF NaCl TO CHOLINE Cl [0.4% or 1.192 g. NaCl] SUBJECTS SELECTING SOUPS WITH ADDED CHOLINE CHLORIDE OVER SOUPS CONTAINING NaCl ALONE 5:1 9/11 4 : 1 8/11 3 :1 6/11 [1] 2 :1 10/11 [1] 1: 1 8/11 [1] 1:2 9/11 1:3 9/11 1:5 11/11 1:7 9/11 1:10 9/11
Claims (27)
1. A composition for imparting saltiness to, or enhancing the saltiness of, edible materials comprising 5 an effective amount of sodium chloride and a cholinecontaining compound.
2. A composition according to claim 1, wherein the choline-containing compound is selected from the group consisting of choline fluoride, choline chloride, 10 choline bromide, choline iodide, choline bitartrate, choline dihydrogen citrate, choline dihydrocholate, and choline salicylate, and a mixture thereof.
3. A composition according to claim 2, wherein the choline-containing compound is choline chloride. 15
4. A composition according to claims 1, 2 or 3, wherein the ratio of sodium chloride to the cholinecontaining compound is between about 5:1 and 1:10.
5. A composition according to claim 4, wherein the ratio of sodium chloride to the choline-containing 20 compound is between about 2:1 and 1:10.
6. A composition according to claim 4, wherein the ratio of sodium chloride to the choline-containing compound is between about 1:1 and 1:3.
7. A composition according to claim 4, wherein 25 the ratio of sodium chloride to the choline-containing compound is between about 1:1 and 1:2.
8. A composition according to claim 4, wherein the ratio of sodium chloride to the choline-containing compound is about 1:2. 3 θ
9. A method for imparting saltiness to, or enhancing the saltiness of, edible materials which comprises adding to the edible material, in an amount which will afford the degree of saltiness desired, a composition containing an effective amount of sodium chloride and a choline-containing compound.
10. A method according to claim 9, wherein the choline-containing compound is selected from the group consisting of choline fluoride, choline chloride, choline bromide, choline iodide, choline bitartrate, 5 choline dihydrogen citrate, choline dihydrocholate, and choline salicylate, and a mixture thereof.
11. A method according to claim 10, wherein the choline-containing compound is choline chloride.
12. A method according to claims 9, 10 or 11, 10 wherein the ratio of sodium chloride to the cholinecontaining compound is between about 5:1 and 1:10.
13. A method according to claim 12, wherein the ratio of sodium chloride to the choline-containing compound is between about 2:1 and 1:10.
14. 15 14. A method according to claim 12, wherein the ratio of sodium chloride to the choline-containing compound is between about 1:1 and 1:3. 15. A method according to claim 12, wherein the ratio of sodium chloride to the choline-containing 20 compound is between about 1:1 and 1:2.
15. 16. A method according to claim 12, wherein the ratio of sodium chloride to the choline-containing compound is about 1:2.
16. 17. A method for enhancing the saltiness of 25 edible materials containing sodium chloride which comprises adding to the edible material, in an amount which will afford the degree of saltiness desired, a choline-containing compound.
17. 18. A method according to claim 17, wherein the 30 choline-containing compound is selected from the group consisting of choline fluoride, choline chloride, choline bromide, choline iodide, choline bitartrate, choline dihydrogen citrate, choline dihydrocholate, and choline salicylate, and a mixture thereof. TE 920448
18. 19. A method according to claim 18, wherein the choline-containing compound is choline chloride.
19. 20. A method according to claims 17, 18 or 19, wherein the choline-containing compound is added in 5 such amount that the ratio of sodium chloride to the choline-containing compound is between about 5:1 and 1:10.
20. 21. ratio of compound
21. 22 . ratio of compound
22. 23 . ratio of compound
23. 24 . ratio of compound A method according to claim 20, wherein the sodium chloride to the choline-containing is between about 2:1 and 1:10. A method according to claim 20, wherein the sodium chloride to the choline-containing is between about 1:1 and 1:3. A method according to claim 20, wherein the sodium chloride to the choline-containing is between about 1:1 and 1:2. A method according to claim 20, wherein the sodium chloride to the choline-containing is about 1:2.
24. 25. A composition according to substantially as described herein. any of claims 1-8,
25. 26. A method according to any of claims 9-24, substantially as described herein.
26.
27. Edible materials having saltiness imparted or enhanced by a method according to any of claims 9-24 or 26.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US65444891A | 1991-02-12 | 1991-02-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| IE920448A1 true IE920448A1 (en) | 1992-08-12 |
Family
ID=24624905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE044892A IE920448A1 (en) | 1991-02-12 | 1992-02-11 | Novel choline-containing compositions as salt substitutes¹and enhancers |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU1424892A (en) |
| IE (1) | IE920448A1 (en) |
| WO (1) | WO1992013468A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5690988A (en) * | 1996-02-02 | 1997-11-25 | Colgate Palmolive Company | Pet food composition of improved palatability and a method of enhancing the palatability of a food composition |
| CN103096731B (en) * | 2010-09-13 | 2015-04-08 | 奇华顿股份有限公司 | Taste enhancement method |
Family Cites Families (2)
| 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 |
-
1992
- 1992-02-11 IE IE044892A patent/IE920448A1/en unknown
- 1992-02-11 AU AU14248/92A patent/AU1424892A/en not_active Abandoned
- 1992-02-11 WO PCT/US1992/001088 patent/WO1992013468A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO1992013468A1 (en) | 1992-08-20 |
| AU1424892A (en) | 1992-09-07 |
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