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| Reduced-Salt Dairy Product with Improved Taste |
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Source: World Intellectual Property Office (WIPO)
10/07/2008 |
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Patent Number:
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WO/2008/074770
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Inventors:
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MEIJER, Frank, Richard [NL/NL]; Kerkhofweg 79, NL-4835 GB Breda (NL).
HOUDIJK, Catharina [NL/NL]; Schieveensedijk 23, NL-3046 NN Rotterdam (NL).
MUIJLWIJK, Cornelis, Marinus [NL/NL]; Vossersteeg 20, NL-7722 RK Dalfsen (NL).
OORSCHOT, VAN, Neeltje Corine [NL/NL]; Drielandenhoek 20, NL-2034 LV Haarlem (NL).
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Applicant:
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DSM IP ASSETS B.V. [NL/NL]; Het Overloon 1, NL-6411 TE Heerlen (NL) (All Except US).
MEIJER, Frank, Richard [NL/NL]; Kerkhofweg 79, NL-4835 GB Breda (NL) (US Only).
HOUDIJK, Catharina [NL/NL]; Schieveensedijk 23, NL-3046 NN Rotterdam (NL) (US Only).
MUIJLWIJK, Cornelis, Marinus [NL/NL]; Vossersteeg 20, NL-7722 RK Dalfsen (NL) (US Only).
OORSCHOT, VAN, Neeltje Corine [NL/NL]; Drielandenhoek 20, NL-2034 LV Haarlem (NL) (US Only).
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Publication Date:
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26/06/2008
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Application Number:
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PCT/EP2007/064058
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Filed:
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17/12/2007
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The present invention relates to a method for preparing a dairy product with reduced sodium, wherein a yeast extract comprising at least 30% w/w 5'-ribonucleotides, on the basis of sodium chloride free dry matter, is added to a dairy composition used in the production of dairy product with reduced sodium. Preferably, a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is at least 15% w/w on the basis of sodium chloride free dry matter. The method of the invention may advantageously be used since off-tastes are masked and salt perception is enhanced.
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