Reduced-salt dairy product with improved taste

A - Human Necessities – 23 – C

Patent

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Details

A23C 19/076 (2006.01) A23C 19/09 (2006.01) A23L 1/22 (2006.01) A23L 1/221 (2006.01) A23L 1/237 (2006.01)

Patent

CA 2670348

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.

La présente invention porte sur un procédé de préparation de produit laitier à teneur en sodium réduite, suivant lequel un extrait de levure comprenant au moins 30 % p/p de 5'-ribonucléotides, sur la base de la matière sèche exempte de chlorure de sodium, est ajouté à une composition laitière utilisée dans la production d'un produit laitier à teneur en sodium réduite. De préférence, un extrait de levure est utilisé, dans lequel la quantité totale de 5'-GMP plus 5'-IMP est au moins 15 % p/p sur la base de la matière sèche exempte de chlorure de sodium. Le procédé de l'invention peut avantageusement être utilisé étant donné que les arrière-goûts sont masqués et la perception de sel est accrue.

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