MIXED SEASONING

摘要

Title: "MIXED SEASONING" : Described is a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase which comprises: (a) from about 0.25 up to about 0.80 mole percent of a lactate salt or lactic acid or mixture thereof; (b) from 0 up to about 0.09 mole percent on a dry basis of glycollic acid or a glycollic acid salt or a mixture of same; (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 salt, and/or a monoacid phosphate salt and/or a diacid phosphate salt and/or phosphoric acid taken alone or taken further together with a tripolyphosphate salt and/or a pyrophosphate salt and/or a polymetaphosphate salt; (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 a carbonate salt and/or a bicarbonate salt and/or carbonic acid; (j) from 0 mole percent up to about 2.0 mole percent on a dry basis of a monobasic glutamate salt and/or a dibasic glutamate salt and/or glutamic acid; and (k) from 0 up to about 0.6 mole percent on a dry basis of calcium ion; with the provisos: (i) 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 (ii) the sum total mole percent on a dry basis of carbonate and/or bicarbonate and/or carbonic acid taken fruther together with phosphate and/or monobasic phosphate and/or dibasic phosphate and/or phosphoric acid taken alone or further together with tripolyphosphate salt and/or paraphosphate salt and/or polymetaphosphate salt is from about 34 mole percent up to about 50 mole percent. Also described is a process for augmenting or enhancing the aroma or taste of dairy flavored, savory flavored and animal foodstuffs comprising the step of adding to said foodstuffs or animal foods an aroma or taste augmenting or enhancing quantity of at least one of the above described compositions of matter taken alone or along with other flavoring compositions.