Lundberg, Pamela,Drozd, Taras Peter,Colby, James Donald,Rao, Vaidyam Deepti
申请号：
AU2011265409
公开号：
AU2011265409B2
申请日:
2011.12.21
申请国别(地区):
AU
年份:
2015
代理人:
摘要：
A method and composition for reducing sodium in a pasta product having a cheese component and an anti-boil-over component without compromising the cheese flavor of the pasta product. The sodium chloride in the anti-boil-over composition is replaced with a sodium replacer including at least one of a modified potassium chloride or a bonded potassium chloride. Modified potassium chloride can include potassium chloride, rice flour, citric acid, L-lysine and rosemary extract. Bonded potassium chloride can include potassium chloride and natural flavors. The sodium replacer can include potassium chloride with at least either of the modified potassium chloride or the bonded potassium chloride. The addition of sodium replacers to the anti-boil-over component results in enhanced cheese flavors.
