General Mills, Inc.

Olaf Gruess

Bernhard H Van Lengerich

Jens-Peter Muller

Christine M Nowakowski

Joachim Hans

Lars Ole Haustedt

Karsten Siems

Andreas Hochheimer

Suzanne Denise Pecore

Candace Michelle Rathjen-Nowak

Lia Scarabottolo

Michael Krohn

Friedrich P Meuser

Micheal Krohn

Berhard H Van Lengerich

Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content, while parting a similar level of saltiness.

Reduced sodium food products

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.

An efficient method for producing high quality beta glucan enriched soluble dietary fiber products is described. An aqueous extraction slurry of beta glucan-containing grain material is homogenized, acidified and enzymatically digested to reduce viscosity and optimize separation of insolubles from the aqueous extract solution. The resulting extract is heat processed to precipitate denatured protein components and subsequently dried or otherwise processed to provide the products for use as food additives or dietary supplements.

Beta-glucan compositions and process therefore

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Maple Grove, MN, United States of America

Olaf Gruess