Salt product for flavor stabilization in cured meat products

Patent metadata

Field	Value
Publication number	US-11985996-B2
Application number	US-201716305992-A
Country	US
Kind code	B2
Filing date	Jun 15, 2017
Priority date	Jun 17, 2016
Publication date	May 21, 2024
Grant date	May 21, 2024

Abstract

A low sodium salt product for curing meats is provided. The low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one flavorant; at least one nitrite; and a phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite.

First claim

What is claimed is:

1. A low sodium salt product for curing meats comprising:
greater than 50 to up to 60% by weight of the salt product of sodium chloride;
a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof;
at least one flavorant;
at least one nitrite; and
a phosphate flavor stabilizing agent selected from alkali metal phosphates or alkaline earth metal phosphates present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite,
wherein the weight ratio of phosphate flavor stabilizing agent to nitrite is from about 25:1 to about 35:1.

2. The low sodium salt product according to claim 1 , wherein the weight ratio of phosphate flavor stabilizing agent to nitrite is about 30:1.

3. The low sodium salt product according to claim 1 , wherein the product delivers from about 0.005% to about 0.05% nitrite to the cured meat.

4. The low sodium salt product according to claim 1 , wherein the product delivers about 0.01% nitrite to the cured meat.

5. The low sodium salt product according to claim 1 , including from about 3% to about 6% by weight of the salt product of the at least one flavorant.

6. The low sodium salt product according to claim 1 , wherein the at least one nitrite is selected from the group consisting of sodium nitrite, potassium nitrite, calcium nitrite, magnesium nitrite, ammonium nitrite and mixtures thereof.

7. A low sodium salt product for curing meats comprising:
greater than 50 to up to 60% by weight of the salt product of sodium chloride;
about 31.4 wt. % of a sodium chloride replacing material;
about 4.6 wt. % of at least one flavorant;
about 0.46 wt. % of at least one nitrite; and
about 13.9 wt. % of a phosphate flavor stabilizing agent selected from alkali metal phosphates or alkaline earth metal phosphates,
wherein the low sodium salt product delivers about 0.01% of the at least one nitrite to the cured meat.

8. The low sodium salt product according to claim 7 , wherein the weight ratio of phosphate flavor stabilizing agent to nitrite is about 30:1.

9. The low sodium salt product according to claim 1 , wherein the salt product is granulated.

10. The low sodium salt product according to claim 1 , wherein the salt product comprises from 20 to 40% by weight of the sodium chloride replacing material.

11. The low sodium salt product according to claim 7 , wherein the salt product is granulated.

12. The low sodium salt product according to claim 7 , wherein the weight ratio of phosphate flavor stabilizing agent to nitrite is about 25:1 to about 35:1.

13. A method of using the low sodium salt product of claim 1 to cure meat.

Assignees

• Givaudan Sa

Inventors

• Van Dam Karen
• Aulenbacher Christian
• Haiber Stephan
• Vorster Susanna Magdalena

Classifications

• A23L27/40 Primary

  Table salts; Dietetic salt substitutes · CPC title

• A23B4/023

  by kitchen salt or mixtures thereof with inorganic or organic compounds · CPC title

• A23L13/70

  Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor · CPC title

• A23L13/72

  using additives, e.g. by injection of solutions · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title