	US 11,985,996 B2
	Salt product for flavor stabilization in cured meat products
Karen Van Dam, Blue Ash, OH (US); Christian Aulenbacher, Gottmadingen (DE); Stephan Haiber, Almere (NL); and Susanna Magdalena Vorster, Soest (NL)
Assigned to GIVAUDAN SA, Vernier (CH)
Appl. No. 16/305,992
Filed by Givaudan SA, Vernier (CH)
PCT Filed Jun. 15, 2017, PCT No. PCT/EP2017/064724 § 371(c)(1), (2) Date Nov. 30, 2018, PCT Pub. No. WO2017/216319, PCT Pub. Date Dec. 21, 2017.
Claims priority of provisional application 62/351,573, filed on Jun. 17, 2016.
Prior Publication US 2019/0216120 A1, Jul. 18, 2019
Int. Cl. A23L 27/40 (2016.01); A23B 4/023 (2006.01); A23L 13/70 (2023.01); A23L 13/72 (2023.01)

CPC A23L 27/40 (2016.08) [A23B 4/023 (2013.01); A23L 13/70 (2016.08); A23L 13/72 (2016.08); A23V 2002/00 (2013.01)]

13 Claims

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.