A saltiness enhancing mixture containing only non-chemical named ingredients generally recognized as safe which substantially reduces the typical amount of sodium per serving in many types of foods while yet preserving an equal level of perceived saltiness without introducing predominant spicy flavor and without adding bitter notes requiring more than typical levels of sweetener.

Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content, while parting a similar level of saltiness.

The present invention relates generally to the field of liquid food compositions. In particular, the present invention relates to liquid food compositions that can be used as dairy alternatives. Dairy alternatives usually do not comprise dairy proteins. For example, such dairy alternatives may comprise alternative protein sources. The liquid food composition of the present invention contains ea protein. Hence, the present invention relates, for example, to a liquid food composition comprising pea protein isolate, sunflower oil, sugar, gellan gum, tribasic calcium phosphate, inulin, dipotassium phosphate, and water, wherein the liquid food composition does not comprise dairy proteins.

A sweetener composition including allulose and a salt and having improved taste, and a method of improving taste of allulose are disclosed.

Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.

A first brine free of salt and phosphate for treating a food product by injection of the brine into the food product. The brine is formed from an emulsion consisting of water, saltless flavoring and protein. The protein is from the same type of food product as the food product being injected with the brine. A second brine especially for ham with the bine being similar to the first brine, but with a low sodium content of a maximum of 0.5% to 1.0% of the weight of the food product. A third brine for pork bellies without phosphate.

The objective of the current invention is to provide a composition that can be used for making bouillons, soups and gravies, and that is free from kitchen salt. Such composition has now been developed, preferably in the form of a solid or pasty cube, for preparing a bouillon, to which no kitchen salt has been added, and which contains a specific ratio of native starch and maltodextrin and/or glucose syrup. This ratio between these ingredients leads to a good quality composition that can be prepared in the same way as regular compositions for making bouillons that do contain kitchen salt.

The present invention relates to a liquid salt, with traces of sodium below 0.01%, which is iodized and dissolved in purified water for food use.

A composition that is a substitute for food grade sodium chloride includes crystalline particles containing both potassium chloride and lysine monohydrochloride such that the potassium chloride and lysine monohydrochloride are not susceptible to separation. A process for making the composition includes steps of providing a supersaturated water solution of potassium chloride and lysine monohydrochloride at a temperature of from about 10 to about 70° C., adding ethanol to the solution in an amount sufficient to precipitate crystalline particles containing a combination of potassium chloride and lysine monohydrochloride, separating the crystalline particles from the solution, and drying the crystalline particles.

An object of the present invention is to provide a method for producing instant Japanese noodles having a reduced amount of salt kneaded into the noodles, wherein the instant Japanese noodles are enhanced in salty taste. When the amount of salt kneaded into instant Japanese noodles is reduced, the instant Japanese noodles can be enhanced in salty taste by adding potassium lactate, granulated sugar, citric acid, and a kelp processed product and/or a dried bonito processed product, instead of salt, and thus instant Japanese noodles having favorable salty taste can be produced even if the amount of salt is reduced.