Food composition

Abstract

The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, respectively, but which food compositions are experienced by the consumer as having a flavour which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds.

1 - 17 . (canceled) 
     
     
         18 . A method for reducing sodium in a food composition comprising adding to the composition at least one compound selected from:
 thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, dithiolanes, and bis(2-methyl-3-furanyl)disulphide,   wherein said at least one compound is added to a food composition during and/or after preparation of said food composition in a total amount of from at least more than 2 ppb and less than 1000 ppb based on the weight of said food composition.   
     
     
         19 . A method according to  claim 18 , characterised in that the compound is selected from furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane or a blend thereof. 
     
     
         20 . A method according to  claim 18 , characterised in that said food composition comprises Na + , wherein the weight ratio of Na +  to said at least one compound is smaller than 5,000,000 and higher than 2000. 
     
     
         21 . A method to reduce the Na +  content of a food composition, characterised in that it comprises the step of replacing at least part of the Na +  content by at least one of the following compounds during and/or after preparation of said food composition:
 thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, dithiolanes and bis(2-methyl-3-furanyl)disulphide, 
 wherein the total amount of said at least one compound is from at least more than 2 ppb and less than 1000 ppb based on the weight of said food composition, 
 wherein the at least one compound is mixed with a food composition comprising Na + , wherein the weight ratio of Na +  to said at least one compound is smaller than 5,000,000 and higher than 2000. 
 
     
     
         22 . A method according to  claim 21 , characterised in that the compound is selected from furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane. 
     
     
         23 . Ready-to-eat food composition, comprising Na +  in an amount of more than 10 mg per 100 g and less than 1200 mg per 100 g, based on the weight of the food composition, further comprising at least one of the following compounds:
 thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, dithiolanes and bis(2-methyl-3-furanyl)disulphide, 
 characterised in that the amount of the at least one compounds is higher than 5 ppb and less than 500 ppb based on the weight of said ready-to-eat food composition. 
 
     
     
         24 . Ready-to-eat food composition according to  claim 23 , wherein the weight ratio of Na +  to said one compound is smaller than 5,000,000 and higher than 2000. 
     
     
         25 . Ready-to-eat food composition according to  claim 23 , characterised in that said at least one compound comprise furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane or a blend thereof. 
     
     
         26 . Ready-to-eat food composition according to  claim 23 , characterised in that said ready-to-eat food composition is a soup and wherein the amount of Na +  is higher than 0 mg and less than 450 mg per 100 g ready-to-eat food composition and wherein the amount of the at least one compound is at least 5 ppb. 
     
     
         27 . Ready-to-eat food composition according to  claim 23 , characterised in that said ready-to-eat food composition is a meal sauce and wherein the amount of Na +  is higher than 0 mg and less than 650 mg per 100 g ready-to-eat food composition. 
     
     
         28 . Ready-to-eat food composition according to  claim 23 , characterised in that the ready-to-eat food composition is a table sauce and wherein the amount of Na +  is higher than 0 mg and less than 1200 mg per 100 g ready-to-eat food composition. 
     
     
         29 . Packaged concentrated food composition, characterised in that the concentrated food composition after mixing with an aqueous solution according to the recommendations on the packaging of said concentrated food composition results in a ready-to-eat food composition according to  claim 23 , wherein the ratio of Na +  to said at least one compounds is higher than 10000, and wherein when the at least one compound is one or more of 1,3-dithiolane or 2-methyl-1,3-dithiolane or 3-methyl-1,2-dithiolane, the concentrated food composition comprises at least one lower alkaline metal salt, preferably NaCl in a concentration of at least 12 wt % and less than 70 wt %. 
     
     
         30 . Concentrated food composition according to  claim 29 , characterised in that monosodium glutamate is present in an amount of from at least 5 wt % and less than 45 wt % and wherein starch is present in an amount of at least 2 wt. % and less than 15 wt. %, based on the weight of the concentrated food composition. 
     
     
         31 . Concentrated food composition according to  claim 29 , characterised in that said concentrated food composition is a bouillon tablet or a dry soup or dry seasoning composition.