COMPOSITIONS AND METHODS FOR INHOMOGENEOUS SODIUM DISTRIBUTION
A food composition comprises starch and sodium and enhances saltiness perception while maintaining good taste and texture. The sodium is added to the composition after a food polymer transition in which an insoluble starch gel is formed, and the food polymer has reduced affinity for sodium after the transition. As a result, the sodium is more in the aqueous phase of the composition rather than in the polymer phase. Distribution of the sodium more in the aqueous phase causes the sodium to be more available for saltiness perception when the composition is consumed relative to compositions in which the sodium is mainly in the polymer phase. Potassium chloride can be added before the food polymer transition and entrapped or bound by the food polymer to decrease the sodium affinity of the food polymer and also mask the off taste associated with high levels of potassium chloride.
1 . A method of producing a food composition, the method comprising the steps of:
cooling gelatinized starch to form an insoluble starch gel; and
adding sodium chloride to at least one of the gelatinized starch or the insoluble starch gel to form the food composition.
2 . A method of producing a food composition, the method comprising the steps of:
cooking starch to form a gelatinized starch;
cooling the gelatinized starch to form an insoluble starch gel; and
adding sodium chloride to at least one of the gelatinized starch or the insoluble starch gel to form the food composition.
3 . The method according to claim 1 or 2 , further comprising:
cooking starch to form the gelatinized starch; and
adding positively charged metal ions at a time selected from the group consisting of before the cooking, during the cooking, and a combination thereof.
4 . The method according to claim 3 , wherein the positively charged metal ions are non-sodium metal ions.
5 . The method according to claim 3 , wherein the positively charged metal ions are potassium chloride.
6 . The method according to claim 1 , wherein at least a portion of the sodium chloride is added after the cooking.
7 . The method according to claim 1 , wherein at least a portion of the sodium chloride is added during the cooling while the insoluble starch gel is forming.
8 . The method according to claim 1 , wherein at least a portion of the sodium chloride is added after the cooling when the insoluble starch gel has been completely formed.
9 . The method according to claim 1 , wherein the sodium chloride is added to the gelatinized starch with a sodium distribution enhancer selected from the group consisting of an acidifying component, an alkalinizing component, a gum component, a sugar and combinations thereof.
10 . A food composition comprising a starch and sodium chloride, the starch is at least partially in a form of an insoluble starch gel, and a portion of the sodium chloride entrapped by or bound to the insoluble starch gel is less than a portion of the sodium chloride not entrapped by or bound to the insoluble starch gel.
11 . The food composition according to claim 10 , wherein the food composition is selected from the group consisting of a water-based sauce, a dairy-based sauce, a tomato-based sauce, and combinations thereof.
12 . The food composition according to claim 10 , comprising positively charged metal ions in a position selected from the group consisting of entrapped by the insoluble starch gel, bound to the insoluble starch gel, and a combination thereof.
13 . A method for reducing sodium in a food product comprising:
cooling gelatinized starch to form an insoluble starch gel; and
adding sodium chloride to at least one of the gelatinized starch or the insoluble starch gel to form the food composition, the food product comprising 0.30 wt % to 3.50 wt % of sodium chloride.
14 . The method according to claim 13 , wherein the insoluble starch gel at least partially blocks migration of the sodium chloride into the starch.
15 . A method for increasing potassium in a food product comprising:
cooking starch in the presence of 0.25 wt % to 3.2 wt % of potassium chloride to form gelatinized starch;
cooling the gelatinized starch to form an insoluble starch gel; and
adding sodium chloride to at least one of the gelatinized starch or the insoluble starch gel to form the food product, the food product comprising 0.30 wt % to 2.50 wt % of sodium chloride.
16 . The method according to claim 15 , wherein the insoluble starch gel at least partially blocks migration of the potassium chloride from the starch.
17 . A food composition obtainable from the method according to claim 1 .
18 . The method according to claim 2 comprising:
cooking starch to form the gelatinized starch; and
adding positively charged metal ions at a time selected from the group consisting of before the cooking, during the cooking, and a combination thereof.
19 . The method according to claim 18 , wherein the positively charged metal ions are non-sodium metal ions.
20 . The method according to claim 18 , wherein the positively charged metal ions are potassium chloride.
21 . The method according to claim 2 , wherein at least a portion of the sodium chloride is added after the cooking.
22 . The method according to claim 2 , wherein at least a portion of the sodium chloride is added during the cooling while the insoluble starch gel is forming.
23 . The method according to claim 2 , wherein at least a portion of the sodium chloride is added after the cooling when the insoluble starch gel has been completely formed.
24 . The method according to claim 2 , wherein the sodium chloride is added to the gelatinized starch with a sodium distribution enhancer selected from the group consisting of an acidifying component, an alkalinizing component, a gum component, a sugar and combinations thereof.
25 . A food composition obtainable from the method according to claim 2 .
26 . A food composition obtainable from the method according to claim 13 .
27 . A food composition obtainable from the method according to claim 15 .