Compositions and Methods of Producing a Salty Taste in Foods or Beverages

Abstract

The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The compositions contain as bitterness inhibitors taurine and 5′-adenosinic acid, and 5′-inosinic acid, and/or 5′-guanylic acid. Furthermore, the present invention provides methods of using these compositions and methods for preparing them.

1 - 49 . (canceled) 
   
   
       50 . A composition comprising a food or beverage comprising (a) potassium chloride in an amount effective to induce a bitter taste and induce a salty taste, (b) taurine or a physiologically acceptable salt thereof, and (c) a 5′-nucleotide monophosphate, comprising 5′-adenosinic acid (AMP), 5′-inosinic acid (IMP) or a physiologically acceptable salt thereof, wherein said taurine and said 5′-nucleotide monophosphate are present in an amount effective to reduce the bitter taste of said potassium chloride, and wherein said composition is not seafood and is not an extract of seafood. 
   
   
       51 . A composition according to  claim 50 , wherein said 5′-nucleotide monophosphate comprises AMP or a physiologically acceptable salt thereof. 
   
   
       52 . A composition according to  claim 50 , wherein said 5′-nucleotide monophosphate comprises IMP or a physiologically acceptable salt thereof. 
   
   
       53 . A method of reducing sodium intake and increasing potassium intake in the diet of an individual, comprising administering to said individual the composition of  claim 50 . 
   
   
       54 . A method of preparing the composition of  claim 50 , comprising adding to said food or beverage (a) an amount of potassium chloride effective to induce a bitter taste and induce a salty taste, (b) an amount of taurine or physiologically acceptable salt thereof and (c) an amount of a 5′-nucleotide monophosphate wherein said 5′-nucleotide monophosphate comprises AMP, IMP or physiologically acceptable salts thereof, and wherein said amount of taurine and said amount of 5′-nucleotide monophosphate are effective to reduce the bitter taste of said potassium chloride. 
   
   
       55 . A salt substitute consisting essentially of (a) potassium chloride, wherein said potassium chloride is present in an amount effective to induce a bitter taste and induce a salty taste, (b) taurine or physiologically acceptable salt thereof, and (c) a 5′-nucleotide monophosphate comprising AMP, IMP, or a physiologically acceptable salt thereof, wherein said taurine and said 5′-nucleotide monophosphate are present in an amount effective to reduce the bitter taste of said potassium chloride. 
   
   
       56 . A salt substitute according to  claim 55 , wherein said 5′-nucleotide monophosphate comprises AMP or a physiologically acceptable salt thereof. 
   
   
       57 . A salt substitute according to  claim 55 , wherein said 5′-nucleotide monophosphate comprises IMP or a physiologically acceptable salt thereof. 
   
   
       58 . A method of reducing sodium intake and increasing potassium intake in the diet of an individual, comprising administering to said individual the composition of  claim 55 . 
   
   
       59 . A method of preparing the salt substitute of  claim 55 , comprising mixing (a) an amount of potassium chloride effective to induce a bitter taste, (b) an amount of taurine or physiologically acceptable salt thereof, and (c) an amount of a 5′-nucleotide monophosphate wherein said 5′-mononucleotide monophosphate comprises AMP, IMP or a physiologically acceptable salt thereof, and wherein said amount of taurine and said amount of 5′-nucleotide monophosphate are effective to reduce the bitter taste of said potassium chloride. 
   
   
       60 . A composition comprising tastands consisting essentially of (a) taurine or physiologically acceptable salt thereof, and (b) a 5′-nucleotide monophosphate selected from the group consisting of AMP, IMP, combinations of AMP and IMP, combinations of AMP, IMP and GMP, and physiologically acceptable salts thereof, wherein said tastands are present in an amount effective to reduce a bitter taste of potassium chloride. 
   
   
       61 . A composition according to  claim 60 , wherein said 5′-nucleotide monophosphate is AMP or a physiologically acceptable salt thereof. 
   
   
       62 . A composition according to  claim 60 , wherein said 5′-nucleotide monophosphate is IMP or a physiologically acceptable salt thereof. 
   
   
       63 . A method of reducing sodium intake and increasing potassium intake in the diet of an individual, comprising administering to said individual the composition of  claim 60 . 
   
   
       64 . A method of preparing the composition of  claim 60 , comprising mixing (a) an amount of taurine or physiologically acceptable salt thereof, and (b) a 5′-nucleotide monophosphate selected from the group consisting of AMP, IMP, combinations of AMP and IMP, combinations of AMP, IMP and GMP, and physiologically acceptable salts thereof, and wherein said amount of taurine and said amount of 5′-nucleotide monophosphate are effective to reduce a bitter taste of potassium chloride.