WO2008068155A1 - Low salt food with improved taste - Google Patents
Low salt food with improved taste Download PDFInfo
- Publication number
- WO2008068155A1 WO2008068155A1 PCT/EP2007/062801 EP2007062801W WO2008068155A1 WO 2008068155 A1 WO2008068155 A1 WO 2008068155A1 EP 2007062801 W EP2007062801 W EP 2007062801W WO 2008068155 A1 WO2008068155 A1 WO 2008068155A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- sodium
- cereal product
- yeast extract
- reduced
- dough
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/13—Nucleic acids or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/145—Extracts
Definitions
- the present invention relates to the use of a yeast extract for the improvement of taste in cereal products.
- a yeast extract for the improvement of taste in cereal products.
- it relates to the improvement of taste of low- sodium cereal products with reduced sodium content.
- EP0103994 describes a sodium chloride substitute flavoring system which comprises autolyzed yeast and ammonium chloride. The system improves the saltiness of foods, reduces the bitterness of sodium chloride substitutes and is suitable for use in a sodium chloride substitute system for savoury applications.
- WO 2005/087013 describes the use of a dry taste enhancing agent for cereal products which taste-enhancing agent comprises a yeast extract and acid fermented flour.
- yeast extracts can cause the food to which they are added to get a bouillon-like, brothy taste or after taste associated with yeast (yeasty taste and/or odour). This problem is especially evident in beverages and in non-savoury food.
- the present invention relates to the use of a yeast extract for preparing a cereal product with reduced sodium content compared to a corresponding conventional cereal product, wherein the yeast extract comprises at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter. This may lead to a reduced sodium, low- sodium, a very low sodium or a sodium-free cereal product. There are several advantages of using such yeast extract for preparing cereal products with reduced sodium content.
- bitter off-tastes for instance from salt substitutes such as potassium chloride
- a yeast extract comprising at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter is added to the flour for low-sodium cereal products.
- the yeast extract effects a neutral taste enhancement, i.e. taste enhancement without the introduction of a brothy, bouillon note or yeasty note.
- Yet another advantage is that by using a yeast extract which comprises at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter the salt perception is enhanced. This is of course very advantageous in reduced-sodium food applications. As a result, less sodium and less sodium replacers or taste enhancers are necessary to improve the taste of a reduced-sodium cereal product.
- Another advantage is that there is no requirement to label cereal products which have been prepared according to the invention as containing chemical additives.
- the term "cereal product with reduced sodium” refers to a cereal product wherein the amount of sodium in the product is less than the amount of sodium conventionally present in the corresponding conventional cereal product.
- the cereal product will comprise at least 25% w/w less sodium than conventionally present in the corresponding conventional cereal product.
- Said cereal product with reduced amount of sodium may comprise at least 25% w/w, 30% w/w, 35% w/w or 40% w/w less sodium, more preferably at least 45% w/w, 50% w/w, 55% w/w or 60% w/w less sodium than conventionally present in the corresponding conventional cereal product.
- the cereal product with reduced sodium prepared according to the method of the first aspect may comprise up to -100% w/w less sodium than conventionally present in the corresponding conventional cereal product.
- the amount of sodium conventionally present in the cereal product is the amount present when the cereal product has not been altered, processed or formulated in order to reduce its sodium content and will depend on the type of cereal product, hence the reference to a 'corresponding' cereal product. Those skilled in the art know the amount of sodium which is conventionally present in a cereal product depending on the type of cereal product.
- a yeast extract which comprises at least 30% w/w 5'-ribonucleotides, preferably at least 34% w/w, 38% w/w, 40% w/w or 42% w/w, more preferably at least 44% w/w, 46% w/w, 48% w/w or at least 50% w/w 5'- ribonucleotides on the basis of sodium chloride free dry matter.
- the phrase ' ⁇ '-ribonucleotides refers to the total amount of 5'-monophosphate ribonucleotides formed during RNA degradation, viz. 5'-monophosphate guanine (5'-GMP), 5'-monophosphate uracil (5'-UMP), 5'- monophosphate cytosine (5'-CMP), 5'-monophosphate adenine (5'-AMP), where 5'-AMP may be partially or completely converted into 5'-monophosphate inosine (5'-IMP).
- 5'-GMP 5'-monophosphate guanine
- UMP 5'-monophosphate uracil
- 5'-CMP 5'- monophosphate cytosine
- 5'-AMP 5'-monophosphate adenine
- 5'-AMP may be partially or completely converted into 5'-monophosphate inosine (5'-IMP).
- the total amount of 5'-GMP, 5'-UMP, 5'-CMP, 5'-AMP and 5'-IMP is 30% w/w on the basis of sodium chloride free dry matter.
- a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is at least 15% w/w, preferably at least 17% w/w, 19% w/w, 20% w/w or 21 % w/w, more preferably at least 22% w/w, 23% w/w, 24% w/w or 25% w/w, on the basis of sodium chloride free dry matter. Due to the constitution of RNA, from which the 5'-ribonucleotides arise, 5'-GMP and 5'-IMP will always be present in approximately equal amounts in this embodiment.
- weight percentage calculations of the 5'- ribonucleotides are based on the disodium salt heptahydrate thereof unless otherwise specified. All percentages are calculated on sodium chloride free dry matter (sfdm).
- sfdm sodium chloride free dry matter
- the phrase 'sodium chloride free dry matter (sfdm)' refers to the fact that for the calculation of the weight percentage the weight of any sodium chloride present in the yeast extract is excluded from the composition.
- the measurement of sodium chloride in the yeast extract and the above-mentioned calculation can be performed by methods known to those skilled in the art.
- the yeast extract may be prepared by any method which yields a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm).
- the yeast extract is obtained by hydrolysis.
- Hydrolytic yeast extracts are concentrates of the soluble material obtained from yeast after disruption of the cells, digestion (lysis) and addition of exogenous enzymes such as proteases and/or peptidases and especially nucleases, such as 5'-phosphodiesterase and optionally 5'-adenylic deaminase, to the yeast suspension during lysis.
- the native yeast enzymes are generally inactivated prior to the lysis.
- 5'-GMP, 5'-UMP, 5'-CMP and 5'-AMP may be formed.
- 5'-AMP is transformed into 5'-IMP.
- the yeast extract is obtained by autolysis, for instance as described in WO2005/067734.
- the 5'-ribonucleotides of the yeast extract are produced in the autolytic or hydrolytic extraction process, i.e. in a natural process, as described in the previous paragraph.
- a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm) may be obtained by adding isolated or chemically synthesized 5'-ribonucleotides to a yeast extract which contains less than 30% w/w 5'-ribonucleotides.
- the use of these types of yeast extract is also encompassed in the present invention, but is less preferred. It has the disadvantage that food products prepared with such yeast extracts will have to be labeled as containing chemical additives.
- yeast extracts may be produced which do not fulfil the requirements of the first aspect of the invention.
- the yeast extracts comprising the proper amount of 5'-ribonucleotides may be selected by measuring the amounts thereof using methods known to those skilled in the art and by selecting those yeast extracts which comprises at least 30% w/w 5'-ribonucleotides (sfdm).
- yeast extracts may be used which comprise up to
- the present invention relates to a method for preparing a cereal product with reduced sodium content compared to a corresponding conventional cereal product, from a flour-based dough, wherein the method comprises replacing part of the sodium which is conventionally present in the dough by a yeast extract, wherein the yeast extract comprises at least 30% w/w 5'-ribonucleotides (sfdm).
- the reduced-sodium cereal product is prepared using a yeast extract which comprises at least 15% w/w of 5'-GMP plus 5'-IMP on the basis of sodium chloride free dry matter.
- a reduced-sodium cereal product, or the intermediate product may be obtained which is fully acceptable to the person skilled in the art.
- a bread with reduced sodium content compared to a corresponding conventional bread may be obtained which has good volume, crumb structure and softness.
- yeast extracts used in the context of the invention may be obtained from any yeast. Suitable yeast strains which may be used belong to the genera Saccharomyces, Kluyveromyces and Candida. Yeast strains belonging to the genus Saccharomyces, for example to the species Saccharomyces cerevisiae, are preferred.
- Baked cereal products are typically prepared from a flour-based dough and sodium chloride is invariably one of the constituents of the dough.
- Suitable examples of cereal and in particular of baked cereal products include all types of bread, such as white bread, sliced bread, soda bread, brown bread, wholemeal bread, malt bread, granary bread, rye bread, corn bread, pitta bread, baquettes, French sticks, bagels, rolls, croissants, pan bread; all types of cakes and cookies, such as muffins, scones, pound cake, sponge cake, pancake, brownies, biscuits, crisps, short bread, crackers, fruit cake; and also including pappadums, chapatti, nan, paratta, polenta, taco, tortilla, corn flakes, croutons and any type of pasta.
- bread such as white bread, sliced bread, soda bread, brown bread, wholemeal bread, malt bread, granary bread, rye bread, corn bread, pitta bread, baquettes, French sticks, bagels, rolls, croissants, pan bread
- cakes and cookies such as muffins, scones, pound cake, sponge cake, pancake, brownies, biscuits
- a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm) is used to prepare a reduced-sodium baked cereal product, i.e. a baked cereal product which is produced form a dough which comprises less sodium than conventionally used in doughs for baked cereal products.
- a yeast extract comprising at least 15% w/w 5'-GMP plus 5'-IMP is used to prepare a reduced-sodium baked cereal product.
- All or part of the sodium in the dough may be replaced by yeast extract which comprises at least 30% w/w 5'-ribonucleotides or at least 15% w/w of 5'-GMP plus 5'- IMP (sfdm).
- the dough used for preparing the cereal product comprises at least 25%, 30%, 35% or 40% w/w less sodium, more preferably at least 45%, 50%, 55% or 60% w/w less sodium than conventionally used.
- the amount of sodium conventionally present in a cereal product is the amount present when the cereal product has not been altered, processed or formulated in order to reduce its sodium content and will depend on the type of cereal product, hence the reference to a 'corresponding' cereal product. Those skilled in the art know the amount of sodium which is conventionally present in a certain type of cereal product.
- the sodium is typically present in the form of sodium chloride (NaCI).
- the invention relates to a cereal product with reduced amounts of sodium in comparison to a corresponding conventional cereal product, prepared from a flour and sodium-containing dough which dough comprises (i) less sodium than the corresponding conventional cereal product and (ii) 0.01% to 2% w/w of a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm).
- the reduced-sodium cereal product is prepared from a flour and sodium-containing dough which dough comprises (i) preferably at least 25%, 30%, 35% or 40% w/w less sodium, more preferably at least 45%, 50%, 55% or 60% w/w less sodium than the corresponding conventional cereal product and (ii) preferably 0.01 % to 2% w/w, more preferably 0.05% to 1% w/w of a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm).
- a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm).
- the yeast extract is used to prepare a reduced- sodium bread product.
- 0.01% to 2% w/w yeast extract on the total weight of flour is used.
- 0.05% to 1% w/w yeast extract on the total weight of flour is used for preparing a reduced-sodium bread.
- the yeast extract which comprises at least 30% w/w 5'- ribonucleotides or at least
- the invention relates to a blend suitable for preparing a reduced-sodium cereal product.
- the blend comprises a yeast extract which comprises at least 30% w/w 5'- ribonucleotides (sfdm) in combination with KCI, and preferably NH 4 CI.
- Suitable amounts are 30-70%, preferably 40-60%, more preferably 50-60% w/w KCI; 5-30%, preferably 10-20%, more preferably 15-20% w/w NH 4 CI; and 5-35%, preferably 10-30%, more preferably 12- 25% w/w of a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm). Less than 1 % w/w on flour weight, typically, 0.1 - 0.8 % w/w on flour weight of such blends is used for preparing reduced-sodium cereal products.
- a carrier may also be included. If a carrier is used, the carrier is preferably an oil, more preferably a vegetable oil.
- All the products and blends of the present invention may advantageously be used in a low-sodium, reduced-sodium or no-sodium diet or in the treatment of hypertension or cardiovascular disease.
- the ingredients were mixed into a dough using a Kemper® spiral mixer for 2 minutes at speed 1 followed by 6 minutes mixing at speed 2. Dough temperature was 28 0 C. Bulk proof was 5 minutes at 34°C/85 % relative humidity. Next, dough pieces of 875 g were rounded, proofed for 35 minutes at 34°C/85 % relative humidity. Finally, dough pieces were punched, moulded, panned, proofed for 75 minutes at 34 °C/85 % relative humidity and baked for 20 minutes at 220 0 C.
- This example was done to demonstrate the effect of the 5'-ribonucleotide concentration on taste of bread with reduced amount of sodium chloride.
- the ingredients were mixed into a dough using a Kemper® spiral mixer for 2 minutes at speed 1 followed by 6 minutes mixing at speed 2. Dough temperature was 28 0 C. Bulk proof was 5 minutes at 34°C/85 % relative humidity. Next, dough pieces of 875 g were rounded, proofed for 35 minutes at 34°C/85 % relative humidity. Finally, dough pieces were punched, moulded, panned, proofed for 75 minutes at 34 °C/85 % RH and baked for 20 minutes at 220 0 C.
- yeast extract which comprises at least 15% w/w of 5'-GMP plus 5'-IMP (and thus at least 30% w/w 5'-ribonucleotides (sfdm)) on the basis of sodium chloride free dry matter.
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US12/516,816 US20100068221A1 (en) | 2006-12-07 | 2007-11-26 | Low salt food with improved taste |
AU2007329062A AU2007329062A1 (en) | 2006-12-07 | 2007-11-26 | Low salt food with improved taste |
CA002671190A CA2671190A1 (en) | 2006-12-07 | 2007-11-26 | Low salt food with improved taste |
EP07847336A EP2104730A1 (en) | 2006-12-07 | 2007-11-26 | Low salt food with improved taste |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP06125590.7 | 2006-12-07 | ||
EP06125590 | 2006-12-07 | ||
EP07109501.2 | 2007-06-04 | ||
EP07109501 | 2007-06-04 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2008068155A1 true WO2008068155A1 (en) | 2008-06-12 |
Family
ID=39167449
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2007/062801 WO2008068155A1 (en) | 2006-12-07 | 2007-11-26 | Low salt food with improved taste |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP2104730A1 (en) |
AU (1) | AU2007329062A1 (en) |
CA (1) | CA2671190A1 (en) |
WO (1) | WO2008068155A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2011000824A2 (en) | 2009-07-02 | 2011-01-06 | Dsm Ip Assets B.V. | Compositions suitable as a flavour and to the use of these compositions to evoke or enhance koku perception |
WO2012033399A1 (en) * | 2010-09-10 | 2012-03-15 | Bakery Technology Centre B.V. | Low sodium salt tortilla and method for preparation thereof |
FR2973989A1 (en) * | 2011-04-15 | 2012-10-19 | Nutrionix | Agent, useful e.g. for substituting sodium chloride salt and for preserving or improving organoleptic qualities of composition for human and/or animal consumption, comprises deactivated yeasts and low sodium salt |
US10159268B2 (en) | 2013-02-08 | 2018-12-25 | General Mills, Inc. | Reduced sodium food products |
WO2019115894A1 (en) | 2017-12-13 | 2019-06-20 | Lesaffre Et Compagnie | Ribonucleotide-rich yeast extract and use of same for masking undesirable flavours and undesirable aromatic notes |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1991012724A1 (en) * | 1990-03-02 | 1991-09-05 | Takeda Chemical Industries, Ltd. | Breads and their production |
WO2003063613A1 (en) * | 2002-01-31 | 2003-08-07 | Dsm Ip Assets B.V. | Compositions comprising artificial sweeteners and a yeast extract, use thereof and food comprising the same |
-
2007
- 2007-11-26 AU AU2007329062A patent/AU2007329062A1/en not_active Abandoned
- 2007-11-26 EP EP07847336A patent/EP2104730A1/en not_active Withdrawn
- 2007-11-26 CA CA002671190A patent/CA2671190A1/en not_active Abandoned
- 2007-11-26 WO PCT/EP2007/062801 patent/WO2008068155A1/en active Application Filing
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1991012724A1 (en) * | 1990-03-02 | 1991-09-05 | Takeda Chemical Industries, Ltd. | Breads and their production |
WO2003063613A1 (en) * | 2002-01-31 | 2003-08-07 | Dsm Ip Assets B.V. | Compositions comprising artificial sweeteners and a yeast extract, use thereof and food comprising the same |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2011000824A2 (en) | 2009-07-02 | 2011-01-06 | Dsm Ip Assets B.V. | Compositions suitable as a flavour and to the use of these compositions to evoke or enhance koku perception |
WO2012033399A1 (en) * | 2010-09-10 | 2012-03-15 | Bakery Technology Centre B.V. | Low sodium salt tortilla and method for preparation thereof |
FR2973989A1 (en) * | 2011-04-15 | 2012-10-19 | Nutrionix | Agent, useful e.g. for substituting sodium chloride salt and for preserving or improving organoleptic qualities of composition for human and/or animal consumption, comprises deactivated yeasts and low sodium salt |
US10159268B2 (en) | 2013-02-08 | 2018-12-25 | General Mills, Inc. | Reduced sodium food products |
US11540539B2 (en) | 2013-02-08 | 2023-01-03 | General Mills, Inc. | Reduced sodium food products |
WO2019115894A1 (en) | 2017-12-13 | 2019-06-20 | Lesaffre Et Compagnie | Ribonucleotide-rich yeast extract and use of same for masking undesirable flavours and undesirable aromatic notes |
JP2021506259A (en) * | 2017-12-13 | 2021-02-22 | ルサッフル・エ・コンパニーLesaffre Et Compagnie | Ribonucleotide-rich yeast extracts and their use for shielding unwanted flavor and unwanted aromatic notes |
US11896042B2 (en) | 2017-12-13 | 2024-02-13 | Lesaffre Et Compagnie | Ribonucleotide-rich yeast extract and use of same for masking undesirable flavours and undesirable aromatic notes |
Also Published As
Publication number | Publication date |
---|---|
EP2104730A1 (en) | 2009-09-30 |
AU2007329062A1 (en) | 2008-06-12 |
CA2671190A1 (en) | 2008-06-12 |
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