Abstract Described is a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising: (a) from about 0.25 up to about 0.80 mole percent on a dry basis of a lactic acid/lactate species mixture having the structures: ##STR1## (b) from 0 up to about 0.09 mole percent on a dry basis of glycollic acid/glycollate ion species mixture having the structure: ##STR2## (c) from 0 up to about 10.0 mole percent on a dry basis of magnesium ion; (d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate/monoacid phosphate/diacid phosphate/phosphoric acid species mixture having the formula: [PO.sub.4.sup.≡ ]+[HPO.sub.4.sup.= ]+[H.sub.2 PO.sub.4.sup.- ]+H 3 PO 4 taken alone or taken further together with at least one of the species tripolyphosphate; pyrophosphate or polymetaphosphate. (e) from 0 mole percent up to about 40 mole percent on a dry basis of sodium ion; (f) from about 8 mole percent up to about 50 mole percent on a dry basis of potassium ion; (g) from about 0.3 mole percent up to about 16 mole percent on a dry basis of chloride ion; (h) from 0 mole percent up to about 30 mole percent on a dry basis of carbonate/bicarbonate/carbonic acid species mixture having the formula: [CO.sub.3.sup.= ]+[HCO.sub.3.sup.- ]+H.sub.2 CO.sub.3 (i) from 0 mole percent up to about 2.0 mole percent on a dry basis of monobasic glutamate/dibasic glutamate/glutamic acid species mixture having the formulae: ##STR3## and (j) from 0 up to about 0.6 mole percent on a dry basis of calcium ion; with the first proviso that the sum total of mole percent on a dry basis of sodium ion, potassium ion, magnesium ion and calcium ion is from about 48 mole percent up to about 60 mole percent; and with the second proviso that the sum total mole percent on a dry basis of carbonate/bicarbonate/carbonic acid ion species mixture having the formula: [CO.sub.3.sup.32 ]+[HCO.sub.3.sup.31 ]+H.sub.2 CO.sub.3 taken together with the sum total moles percent on a dry basis of the phosphate/monobasic phosphate/dibasic phosphate/phosphoric acid species mixture having the formula: [PO.sub.4.sup.≡ ]+[HPO.sub.4.sup.= ]+[H.sub.2 PO.sub.4.sup.- ]+H 3 PO 4 taken alone or taken further together with tripolyphosphate, pyrophosphate and/or polymetaphosphate species is from about 34 mole percent up to about 50 mole percent.
A process for enhancing the taste of a cheddar cheese flavored foodstuff consisting essentially of the step of adding to said foodstuff a taste enhancing quantity, from about 0.5% up to about 25% by weight of said foodstuff on a dry basis, of a mixed seasoning composition of matter consisting essentially of: (a) from about 0.25 up to about 0.80 mole percent on a dry basis of a lactic acid/lactate species mixture having the structures: ##STR10## (b) from 0 up to about 0.09 mole percent on a dry basis of glycollic acid/glycollate ion species mixture having the structure: ##STR11## (c) from 0 up to about 10.0 mole percent on a dry basis of magnesium ion; (d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate/monoacid phosphate/diacid phosphate/phosphoric acid species mixture having the formula: [PO.sub.4.sup.≡ ]+[HPO.sub.4.sup.= ]+[H.sub.2 PO.sub.4.sup.- ]+H.sub.3 PO.sub.4 taken alone or taken further together with at least one of the species tripolyphosphate, pyrophosphate and/or polymetaphosphate; (e) from 0 mole percent up to about 40 mole percent on a dry basis of sodium ion; (f) from about 8 mole percent up to about 50 mole percent on a dry basis of potassium ion; (g) from about 0.3 mole percent up to about 16 mole percent on a dry basis of chloride ion; (h) from 0 mole percent up to 30 mole percent on a dry basis of carbonate/bicarbonate/carbonic acid species mixture having the formula: [CO.sub.3.sup.= ]+[HCO.sub.3.sup.- ]+H.sub.2 CO.sub.3 (i) from 0 mole percent up to about 2.0 mole percent on a dry basis of monobasic glutamate/dibasic glutamate/glutamic acid species mixture having the formulae: ##STR12## (j) from 0 up to about 0.6 mole percent on a dry basis of calcium ion; with the proviso that the sum total of mole percent on a dry basis of sodium ion, potassium ion, magnesium ion and calcium ion is from about 48 mole percent up to about 60 mole percent; and with the proviso that the sum total of carbonate/bicarbonate/carbonic acid ion species mixture having the formula: [CO.sub.3.sup.= ]+[HCO.sub.3.sup.- ]+H.sub.2 CO.sub.3 taken together with the sum total mole percent on a dry basis of the phosphate/monobasic phosphate/dibasic phosphate species mixture having the formula: [PO.sub.4.sup.≡ ]+[HPO.sub.4.sup.= ]+[H.sub.2 PO.sub.4.sup.- ]+H.sub.3 PO.sub.4 taken alone or taken further together with at least one of the species tripolyphosphate, pyrophosphate and/or polymetaphosphate is from about 34 mole percent up to about 50 mole percent; the term "mole percent" being based upon the total moles of cations, anions and free organic acid which is substantially non-ionized in the composition.
Claim 2
Dependent Claim
427 words
A process for enhancing the taste of a cheddar cheese flavored foodstuff consisting essentially of the step of adding to said foodstuff a taste enhancing quantity, from about 0.5% up to about 25% by weight of said foodstuff on a dry basis, of a mixed seasoning composition of matter consisting essentially of: (a) from about 0.25 up to about 0.80 mole percent on a dry basis of a lactic acid/lactate species mixture having the structures: ##STR10## (b) from 0 up to about 0.09 mole percent on a dry basis of glycollic acid/glycollate ion species mixture having the structure: ##STR11## (c) from 0 up to about 10.0 mole percent on a dry basis of magnesium ion; (d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate/monoacid phosphate/diacid phosphate/phosphoric acid species mixture having the formula: [PO.sub.4.sup.≡ ]+[HPO.sub.4.sup.= ]+[H.sub.2 PO.sub.4.sup.- ]+H.sub.3 PO.sub.4 taken alone or taken further together with at least one of the species tripolyphosphate, pyrophosphate and/or polymetaphosphate; (e) from 0 mole percent up to about 40 mole percent on a dry basis of sodium ion; (f) from about 8 mole percent up to about 50 mole percent on a dry basis of potassium ion; (g) from about 0.3 mole percent up to about 16 mole percent on a dry basis of chloride ion; (h) from 0 mole percent up to 30 mole percent on a dry basis of carbonate/bicarbonate/carbonic acid species mixture having the formula: [CO.sub.3.sup.= ]+[HCO.sub.3.sup.- ]+H.sub.2 CO.sub.3 (i) from 0 mole percent up to about 2.0 mole percent on a dry basis of monobasic glutamate/dibasic glutamate/glutamic acid species mixture having the formulae: ##STR12## (j) from 0 up to about 0.6 mole percent on a dry basis of calcium ion; with the proviso that the sum total of mole percent on a dry basis of sodium ion, potassium ion, magnesium ion and calcium ion is from about 48 mole percent up to about 60 mole percent; and with the proviso that the sum total of carbonate/bicarbonate/carbonic acid ion species mixture having the formula: [CO.sub.3.sup.= ]+[HCO.sub.3.sup.- ]+H.sub.2 CO.sub.3 taken together with the sum total mole percent on a dry basis of the phosphate/monobasic phosphate/dibasic phosphate species mixture having the formula: [PO.sub.4.sup.≡ ]+[HPO.sub.4.sup.= ]+[H.sub.2 PO.sub.4.sup.- ]+H.sub.3 PO.sub.4 taken alone or taken further together with at least one of the species tripolyphosphate, pyrophosphate and/or polymetaphosphate is from about 34 mole percent up to about 50 mole percent; the term "mole percent" being based upon the total moles of cations, anions and free organic acid which is substantially non-ionized in the composition.
Claim 3
Dependent Claim
146 words
The process of claim 1 wherein the mixed seasoning composition consists of a mixture of (i) from about 60 weight percent up to about 96 weight percent on a dry basis of a substance selected from the group consisting of (a) KH 2 PO 4 ; (b) K 2 HPO 4 and (c) a mixture of Mg 3 (PO 4 ).4H 2 O and K 2 CO 3 ; (ii) from about 0.4 up to about 3.5 weight percent on a dry basis of lactic acid; (iii) from about 0.4 up to about 17.0 weight percent on a dry basis of a compound selected from the group consisting of sodium chloride, potassium chloride and calcium chloride; and (iv) from about 1.75 up to about 3.25 weight percent on a dry basis of a glutamate salt selected from the group consisting of monosodium glutamate and monopotassium glutamate.
Claim 4
Dependent Claim
43 words
The process of claim 2 wherein the mixed seasoning composition contains in addition (v) from about 4.0 weight percent up to about 25.0 weight percent of a compound selected from the group consisting of MgCO 3 , KHCO 3 and NaHCO 3 .