Claims
- 1. A sodium chloride substitute composition having a desirable saline flavor consisting essentially of a mixture of from about 20 to about 91 weight percent of a glycinamide salt and from about 9 to about 80 weight percent of a flavor potentiator, said weight percents being based on the total weight of such composition.
- 2. A composition according to claim 1 wherein the glycinamide salt is glycinamide hydrochloride.
- 3. A composition according to claim 1 wherein the glycinamide salt is glycinamide glutamate.
- 4. A composition according to claim 1 wherein the glycinamide salt is glycinamide citrate.
- 5. A composition according to claim 1 wherein the glycinamide salt is glycinamide malate.
- 6. A composition according to claim 1 wherein the glycinamide salt is glycinamide tartrate.
- 7. A composition according to claim 2 wherein the flavor potentiator is monosodium glutamate.
- 8. A composition according to claim 2 wherein the flavor potentiator is a mixture of a glutamic acid salt and a food acidulant.
- 9. A sodium chloride substitute composition having a desirable saline flavor consisting essentially of about 75 weight percent glycinamide hydrochloride and about 25 weight percent monosodium glutamate, said weight percents being based on the total weight of such composition.
- 10. A process of imparting a desirable saline flavor to a foodstuff which comprises adding from about 0.1 to about 4.0 weight percent of glycinamide salt or of the sodium chloride substitute composition of claim 1, based on the weight of the foodstuff.
- 11. A foodstuff having a desirable saline flavor note and containing, as a sodium chloride substitute, from about 0.1 to about 4.0 weight percent of a glycinamide salt or of the composition of claim 1, based on the weight of the foodstuff.
Parent Case Info
This application is a continuation-in-part of Ser. No. 643,016, filed Dec. 22, 1975 now abandoned.
US Referenced Citations (3)
Non-Patent Literature Citations (1)
Entry |
Crosby et al., Dietary Evaluation of Synthetic Amino Acid Amides, J. Food Science, 29, No. 5, pp. 686-689 (1964). |
Continuation in Parts (1)
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Number |
Date |
Country |
Parent |
643016 |
Dec 1975 |
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