Patent Publication Number: US-2003224094-A1

Title: Potassium bicarbonate as a sweetness enhancer

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS  
       [0001] Not Applicable  
       STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT  
       [0002] Not Applicable  
       FIELD OF THE INVENTION  
       [0003] The invention relates to potassium bicarbonate, and the use thereof in ingestible and oral non-ingestible products. The invention further relates to the use of potassium bicarbonate as a sweetener or sweetness enhancer.  
       BACKGROUND OF THE INVENTION  
       [0004] Potassium is an essential element in the diet of human beings. Unfortunately, many people do not consume sufficient amounts of potassium for maintaining optimal health, and potassium supplementation is necessary. Others, on certain drug regimens, require supplemental potassium because some of the medications they are on deplete potassium. Still others require potassium supplementation as part of general electrolyte replacement in the course of strenuous exercise or due to electrolyte loss in the course of any of a number of disease states. Potassium compounds are also used in oral care for pain desensitization, for sodium replacement in low sodium products, etc. It may also be used for leavening, buffering or pH adjustment, etc.  
       [0005] Whatever the reason for seeking potassium supplementation or the use of potassium in other contexts, many forms of oral potassium, especially in forms which expose the potassium compound to the person&#39;s taste receptors, has had a history of disagreeable taste. Much of this history comes from potassium chloride, which is variously described as having a metallic, bitter, unpleasant taste. Other typical organoleptic sensations with various potassium salts that have been well known include astringent, fishy, salty, and soapy sensations. These sensations make the use of potassium salts in forms which are not protected from the taste receptors disagreeable and result in consumer non-acceptance of the product. In contrast, some potassium salts (such as potassium citrate and potassium gluconate) have had somewhat better reputations or perceptions in terms of similar products, although even these salts have, in fact, negative sensory attributes, including aftertastes, in certain foods or carriers. However, there has not been any indication that a potassium salt could be used as a sweetener or sweetness enhancer without negative attributes, and specifically there has been no indication that potassium bicarbonate would be suitable as a such a sweetener.  
       OBJECTS OF THE INVENTION  
       [0006] It is therefore an object of the invention to provide a method of sweetening an oral or ingestible product by incorporating potassium bicarbonate into such product.  
       [0007] It is another object of the invention to enhance the sweetness of an oral or ingestible product by the inclusion of potassium bicarbonate therein.  
       [0008] It is still a further object of the invention to supplement potassium to a mammal without negatively impacting the overall flavor of an oral or ingestible product by use of potassium bicarbonate as the potassium source for such supplementation.  
       [0009] It is still a further object of the invention to replace a portion or all of the sweeteners in a product, whether natural or artificial, through the use of potassium bicarbonate.  
       [0010] Yet another object of the invention is to provide a potassium bicarbonate containing product for use as a sweetening agent in oral products and ingestible products.  
       [0011] It is yet another object of the invention to provide a potassium sweetened and/or enriched beverage product which minimizes, and preferably avoids altogether, the previously known disagreeable tastes and aftertastes associated with potassium salts.  
       [0012] A still further object of the invention is to provide a potassium sweetened and/or enriched food product which minimizes, and preferably avoids altogether, the previously known disagreeable tastes associated with potassium salts.  
       [0013] A still further object of the invention is to provide a potassium sweetened and/or enriched baked, cooked, or processed food product which minimizes, and preferably avoids altogether, the previously known disagreeable tastes associated with potassium salts.  
       BRIEF SUMMARY OF THE INVENTION  
       [0014] These and other objects of the invention can be achieved by utilizing potassium bicarbonate, either without other sweeteners or in combination with one or more nutritive or non-nutritive sweeteners, with and without additional potassium salts. 
     
    
    
     BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING  
     [0015] Not Applicable  
     DETAILED DESCRIPTION OF THE INVENTION  
     [0016] The present invention relates to a wide range of products which come in contact with taste receptors and for which sweetening or sweetness enhancement or sweetener replacement is desirable. These include, without being limited to,  
     [0017] a) beverages, including unsweetened and sweetened, flavored and unflavored water, mineral water, sparkling waters (carbonated or effervescent), coffees, teas, sport drinks, soft drinks, alcoholic drinks, nutritional drinks, drink mixes, dairy based drinks, juices, etc.;  
     [0018] b) meal replacement powders and bars; nutritional bars;  
     [0019] c) cereals (hot and cold), soups, gravies, etc., whether as mixes, instant, or ready to use;  
     [0020] d) meat replacements (including vegetable and soy-based products);  
     [0021] e) chewing gums; mints; lozenges; etc;  
     [0022] f) packaged sweeteners;  
     [0023] g) bakery products (including breads, muffins, pastries, etc); snack foods, etc.; and  
     [0024] h) oral care products such as toothpastes/toothpowders/toothgels, whitening strips, mouthwashes, etc for cleaning, whitening, breath freshening, prophylactic treatments, etc.  
     [0025] In each case, the amount of potassium bicarbonate used (expressed as mg of potassium) is typically in the range of about 10 mg to about 1000 mg potassium per 100 g of product. Preferably, the potassium bicarbonate is used in amounts of at least about 30 mg, more preferably at least about 50 mg, still more preferably in amounts of at least 75 mg of potassium per 100 g of product. Also preferably, the potassium bicarbonate is used in amounts of up to about 750 mg, more preferably up to about 700 mg, even more preferably up to about 650 mg, yet more preferably up to about 600 mg, still more preferably up to about 550 mg, even more preferably up to about 500 mg, still more preferably up to about 300 mg, still more preferably up to about 350 mg, yet more preferably up to about 250 mg, even more preferably up to about 225 mg, potassium per 100 g of product. Notwithstanding these general ranges, each product will have its own particular most advantageous concentration of potassium and such particular amounts can be readily determined by those of ordinary skill in the art.  
     [0026] When used as a combination or sole agent sweetener as an additive for products such as those above, the combined or single agent sweetener can contain higher amounts of potassium bicarbonate (including 100% potassium bicarbonate) so long as the directions for use indicate that the combination sweetener or single agent sweetener be used in amounts which would deliver potassium in amounts which do not exceed those limits stated above.  
     [0027] The potassium bicarbonate for use in the instant invention, can be potassium bicarbonate per se or the potassium bicarbonate can be prepared in situ, such as from the appropriate amounts of potassium carbonate or potassium hydroxide with a neutralizing acid to result in the desired potassium bicarbonate level.  
     [0028] In many formulations the use of potassium bicarbonate according to the invention improves or imparts a level of sweetness to the formulation, so that the use of other sweeteners may be reduced, even if only in small amounts. This is particularly useful in formulations having large amounts of sweeteners such as sugar alcohols such as sorbitol (as in formulations specifically for diabetics) as an excess of sorbitol can result in gas and diarrhea for many people. For other people, the amount of intake of the non-nutritive sweeteners is of concern while the amount of nutritive sweetener intake is of concern for others. In many food and beverage product formulations of these types, the sweeteners commonly employed can be reduced somewhat while retaining the appropriate level of sweetness. Alternatively, the sweetness level may be boosted without the addition of further sugars or artificial sweeteners. In some formulations, the sweetness provided by the potassium bicarbonate may eliminate the need for sweeteners at all and/or provide an overall pleasant taste profile not generally available from other potassium salts. 
    
    
     EXAMPLES  
     [0029] The following abbreviations have been used throughout the following Examples. The % potassium for each potassium salt is given for convenience in conversions between weight potassium and weight of the particular salt:  
                                                      KC = potassium carbonate   57.6% potassium           KBC = potassium bicarbonate   39.1% potassium           KCl = potassium chloride   52.5% potassium           KG = potassium gluconate   16.7% potassium           KCIT = potassium citrate   36.2% potassium           KL = potassium lactate   30.5% potassium           KBT = potassium bitartrate   20.8% potassium           MKP = mono potassium phosphate   28.7% potassium           SBC = sodium bicarbonate                      
 
     Example 1  
     [0030] Potassium bicarbonate or potassium chloride are added to water in the concentrations set forth in Table I below and the sensory attributes indicated there are determined on a scale of 0 (none) to 8 (very strong). An “expert taste panel” trained to quantify sensory attributes and validated for reproducibility of its analysis is used to determine the sensory profile.  
                           TABLE I                                      KBC   KCl           Mg of Potassium/8 oz   Mg of Potassium/8 oz                                         Taste Attribute   200   350   500   200   350   500                                                 Sweet   1.1   2.1   2.1   0   0   0       Sour   0   0   0   0   0.1   0       Salty   0   0.2   0   0   2.3   0.3       Bitter   0   0   0   2.9   3.9   5.2       pH   8.21   8.30   8.40   6.00   6.23   6.53                  
 
     [0031] This demonstrates that with equal amounts of potassium, potassium bicarbonate has a substantially better taste profile than potassium chloride. Potassium chloride in the above concentrations has no perceived sweetness, but has a significant perceived bitterness. In contrast potassium bicarbonate has no bitterness and a perceived sweetness.  
     Example 2  
     [0032] Example 1 is repeated for potassium bicarbonate. Water samples having their pH adjusted with NaOH to match the pH of the potassium bicarbonate solutions were also tested as was an analogous solution having sodium bicarbonate instead of potassium bicarbonate. The sensory profile was determined and the results are set forth below in Table II. TABLE II  
                           TABLE II                                      Water pH               adjusted to match                                     KBC Mg of   Potassium               Potassium/8 oz   sample at left   SBC                                             Taste Attribute   200   350   500   200   350   500   200 mg Na                                                     Sweet   1.1   2.1   2.1   0   0   0   0       Sour   0   0   0   0   0   0   0       Salty   0   0.2   0   0   0   0   2       Bitter   0   0   0   0   0.8   1.5   0       Other*   0   0   0   0   0.5   2.0   3       pH   8.21   8.30   8.40   8.2   8.30   8.4   8.29                          
 
     [0033] This demonstrates that plain water with its pH adjusted to match that of the potassium bicarbonate begins to have negative readings at pH 8.4 (corresponding to the pH of 500 mg K (as potassium bicarbonate) while the actual potassium bicarbonate solutions do not exhibit this, but in fact have a noticeable sweetness. The comparison with the sodium bicarbonate solution shows that as between sodium and potassium bicarbonates, the sweetness is due to the potassium compound, not the sodium compound. This data also demonstrates that the soapy and metallic sensations seen with sodium bicarbonate and the alkalinized water are absent in the potassium bicarbonate solutions tested. Also, the saltiness of the sodium bicarbonate is not present with potassium bicarbonate.  
     Example 3  
     [0034] A sensory profile was determined for various potassium salts using amounts of the salts sufficient to deliver 500 mg potassium/8 oz water. The results are presented in Table III below:  
                                               TABLE III                       Taste Attribute   KC   KBC   KCl   KL   KBT   KG   KCIT   MKP                                                                    Sweet   0.5   2.1   0   0.1   0   0.2   0.3   0       Sour   0   0   0   0.1   6.0   0   0   2.3       Salty   0.1   0   0.3   0.1   0   0   0   1.5       Bitter   6.1   0.5   5.2   1.3   0.1   0.1   5.7   0.5       Other   6.4   0   3.8   1.1   0   0.9   0   0       (Description)   fishy       metal   astringent       astringent       pH   11.3   8.78   6.53   6.67   3.92   6.97   8.23   4.91       Viscosity   5.0   5.0   5.0   5.0   5.0   5.0   5.0   5.0                  
 
     [0035] This data shows that a sweetening effect is only seen with potassium with bicarbonate. Taking all of Examples 1-3 together, it is clear that the ability to use potassium as a sweetener or enhancer of sweetness without the bitterness commonly seen with many potassium salts is only possible with potassium bicarbonate.  
     [0036] This was repeated using the same salts in amounts sufficient to deliver 350 mg of potassium/8 oz of water. The results are presented in Table IV below:  
                                               TABLE IV                       Taste Attribute   KC   KBC   KCl   KL   KBT   KG   KCIT   MKP                                                                    Sweet   1.2   2.1   0   0.2   0   0.9   1.8   0.2       Sour   0   0   0.1   0.2   6.0   0.2   0   3.0       Salty   0   0.2   2.3   0   0.2   0   0.1   2.0       Bitter   5.2   0   3.2   2.2   0.2   1.8   6.2   0.1       Other   5.2/3.9   0   4.3   2.2   0   2.2   0   0       (Description)   metal/       metal   astringent       astringent           fishy       pH   11.05   8.45   6.0   6.07   3.5   6.5   7.8   4.67       Viscosity   5.0   5.0   5.0   5.0   5.0   5.0   5.0   5.0                  
 
     Example 4  
     [0037] A sensory profile is conducted as in Example 1 except that 5% sugar solution, potassium bicarbonate in various concentrations in 5% sugar, and pH adjusted 5% sugar solution are compared. The results are set forth In Table V below. This was repeated with 10% sugar instead of 5% and the results are reported in Table VI.  
                           TABLE V                                      5% Sugar + KBC   5% Sugar with pH           Mg of   adjusted to                                 5%   Potassium/8 oz   match pH of KBC                                             Taste Attribute   Sugar   200   350   500   200   350   500                                                     Sweet   3.5   5.5   6.8   7.5   2.8   2.6   2.8       Sour   0   0   0   0   0   0   0       Salty   0   0   0   0.7   0   0   0       Bitter   0   0   0   0   0.8   1.0   1.2       Other*   0   0   0.5   0.5   0   0   0       pH       8.25   8.31   8.35   8.29   8.31   8.35                          
 
     [0038]                           TABLE VI                                      10% Sugar + KBC   10% Sugar with pH           Mg of Potassium/   adjusted to                                 10%   8 oz water   match pH of KBC                                             Taste Attribute   Sugar   200   350   500   200   350   500                                                     Sweet   5.8   7.0   7.1   7.0   5.8   6   5.8       Sour   0   0   0   0   0   0   0       Salty   0   0   0   0.0   0   0   0       Bitter   0   0   0   0.5   0   0.7   1.5       Other*   0   0   0   1.0   0   0.5   1       pH       8.17   8.19   8.19   8.19   8.19   8.19                            
     [0039] This example demonstrates the sweetness enhancement power of KBC when added at levels of 200 to 500 mg potassium per 8 oz (87 to 217 mg potassium per 100 g of solution). The data indicate that the sweetness enhancement in this case is as effective at lower concentrations as at higher concentrations of potassium. It also shows that the sweetness enhancement is not related to the pH of the solution.  
     Example 5  
     [0040] A sensory profile is conducted as in Example 1 except that 4% sugar solution is compared with calcium saccharine alone (both pH unadjusted and pH adjusted), as well as calcium saccharine in combination with potassium bicarbonate, potassium gluconate, potassium chloride, and sodium bicarbonate. The potassium and sodium salts are used in amounts to deliver 175 mg of potassium (76 mg potassium per 100 g solution) per 8 oz solution or 175 mg sodium ion per 8 oz of solution. The calcium saccharine is used in an amount of 30 mg per 8 fluid oz of solution. The results are reported in Table VII below.  
                       TABLE VII                                      30 mg Calcium Saccharine (CS)/8 oz +                                             Taste   4%   CS   +   +   +   +   +       Attribute   Sugar   only   KBC   pH adjust   KG   KCl   SBC                                                     pH           8.26   8.24                   Sweet   3.5   3.8   4.8   3.9   3.6   3.9   3.6       Sour   0   0   0   0   0.2   0   0       Salty   0   0   0   0   0   1.2   1.9       Bitter   0   1.0   0.5   0.4   0   3.3   0       Other   0   0   0   0   3.2   0.4   2.1       Describe                   astringent   metal   soapy                           soapy                  
 
     [0041] This example is repeated using 10% sugar and comparing it to 80 mg of calcium saccharine (alone or pH adjusted)/8 oz water, and 80 mg calcium saccharine with potassium bicarbonate (KBC), potassium chloride (KCl), potassium gluconate (KGluc), or sodium chloride in sufficient amounts to provide 125 mg of potassium per 8 oz solution (54 mg potassium per 100 g solution) or 125 mg sodium per 8 oz of solution. A sample adjusting the pH of the KGluc and KCI are also presented. The results are shown in Table VIII below.  
                           TABLE VIII                                      80 mg Calcium Saccharine(CS)/8 oz +                                                         Taste   10%   CS   +   + pH   +   +   +   + pH adj   + pH adj       Attribute   Sugar   only   KBC   adj   KG   KCl   SBC   KG   KCl                                                             pH           8.21   8.2               8.2   8.2       Sweet   6.0   6.3   7.2   6.2   6.0   6.0   6.2   6.1   6       Sour   0   0   0   0   0   0   0   0   0       Salty   0   0   0   0   0   0   2.1   0   0       Bitter   0   3.5   1.3   3.5   4.5   2.0   0.5   4.1   2.1       Other   0   0   0   0   0   2.6   2.8   0   3       Describe                       metal   soapy       metal                  
 
     [0042] This clearly shows the enhanced sweetness of potassium bicarbonate/calcium saccharine solutions over combinations of calcium saccharine and other potassium salts or other bicarbonate salts.  
     Example 6  
     [0043] A similar sensory profile test was conducted with various potassium salts in a 10% sugar solution. The salts were used in concentrations to deliver 350 mg of potassium per 8 oz of 10% sugar solution. The results are shown in Table IX below.  
                   TABLE IX                          Taste                                                 Attribute   Sweet   Sour   Salty   Bitter   Other   Description   pH                                                     KC   3.8   0   0   4.3   4.1   fishy   10.7       KBC   5.5   0   0.3   0   0       8.38       KCl   3.0   0   0   2.0   3.0   astringent   6.23       KL   4.5   0   0   0   0.3   metallic   6.22       KBT   2   5.5   0   0   0       3.61       KG   4.8   0   0   1.0   0       6.38       KCIT   4.2   0   0   4.0   0       8.07       MKP   3   2.0   0.6   0   0       4.77                  
 
     [0044] This shows that potassium bicarbonate in combination with sugar retains more of the sweetness of the sugar solution than any of the other potassium salts.  
     Example 7  
     [0045] A sensory profile similar to that in Example 1 was conducted using various potassium salts (at 350 mg potassium per 8 oz) in 1.5% oil emulsion and compared to the base emulsion without any potassium salt. The results appear in Table X  
                   TABLE X                          Taste                                                 Attribute   Sweet   Sour   Salty   Bitter   Other   Description   pH                                                     KC   0.2   0   0   4.3   3.1   fishy   10.95                           4   metallic       KBC   2.3   0   0   0   2   oil   8.59       KCl   0   0   0.5   3.1   3.1   metallic   7.04       KL   0   0   0   1.9   2.1   astringent   6.97       KBT   0   5.4   0   0   0.5   oil   3.73       KG   0   0   0   1.9   2.5   astringent   7.5       KCIT   0   0   0   5.7   1.5   oil   8.4       MKP   0   2.8   1.1   0   2.2   oil   5.39       1.5% oil   0   0   0   0   2.2   oil   7.65       emulsion                  
 
     [0046] This example demonstrates that in oil emulsions, the only potassium salt to have any appreciable sweetening power is potassium bicarbonate.  
     Example 8  
     [0047] A sensory profile similar to that in Example 1 was conducted using various potassium salts (at 350 mg potassium per 8 oz) in 0.1% xanthan gum solution and compared to the base 0.1% xanthan gum solution without any potassium salt. The results appear in Table XI  
                   TABLE XI                          Taste                                                 Attribute   Sweet   Sour   Salty   Bitter   Other   Description   pH                                                     KC   0.3   0   0   5.1   5.1   metallic   10.98                           4.1   fishy       KBC   1.4   0   0   0   0       8.4       KCl   0   0   2.0   2.7   2.1   metallic   5.65       KL   0   0   0   1.3   1.1   astringent   6.27       KBT   0   0   0   5.8   0       3.63       KG   0   0   0   0.5   1.1   astringent   6.38       KCIT   1   0   0   4.1   0       7.75       MKP   0   2.7   0.8   0   0       4.87       0.1%   0   0   0   0.3   0       5.96       xanthan gum                  
 
     [0048] This example demonstrates that in xanthan gum solutions, the only potassium salt to have any appreciable sweetening power without any bitterness is potassium bicarbonate. Similar results are obtained when 0.1% guar gum is used in place of the 0.1% xanthan gum.  
     Example 9  
     [0049] A sensory profile similar to that in Example 1 was conducted using various potassium salts (at 350 mg potassium per 8 oz) in 1% (rice) starch solution and compared to the base 1% rice starch solution without any potassium salt. The results appear in Table XII.  
                   TABLE XII                          Taste                                                 Attribute   Sweet   Sour   Salty   Bitter   Other   Description   pH                                                     KC   0   0   0   5   5   metallic   10.8                           4.1   fishy       KBC   1.2   0   0   0   0       8.69       KCl   0   0   2.1   3.5   4.1   metallic   6.39       KL   0   0   0   0.7   0.5   astringent   6.34       KBT   0   0   0   6.5   0       3.63       KG   0   0   0   0.3   0.6   astringent   6.68       KCIT   0   0   0   6   0       7.76       MKP   0   2.9   1.8   0   0       4.97       1%   0   0   0   0   0.2   starch   6.34       rice starch                  
 
     [0050] Once again, the only potassium salt to have any sweetness recognized in its profile is potassium bicarbonate.  
     Example 10  
     [0051] A sensory test was conducted using various potassium salts at the amounts in the table (equal amounts of potassium) in a Lemon/Lime flavored water base. The results of overall flavor, bitterness and any fishy, metallic, or astringent sensation are reported in Table XIII.  
                                               TABLE XIII                                   Control   KC   KBC   KCl   KG   KCIT   KC/KBC                                                                    Ingredient                                   Water (filtered)   98.25   97.99   97.88   97.97   97.38   97.85   97.93       Sugar   1.00   1.00   1.00   1.00   1.00   1.00   1.00       Lemon/Lime Flavor   0.75   0.75   0.75    0.75   0.75   0.75   0.75       K Carbonate   0   0.26   0   0   0   0   0.13       K Bicarbonate   0   0   0.37   0   0   0   0.19       K Chloride   0   0   0   0.28   0   0   0       K Gluconate   0   0   0   0   0.87   0   0       K Citrate   0   0   0   0   0   0.4   0       Sensory Attributes       Overall Flavor   3.2   1.0   4.0   1.5   2.8   1.8   1.0       Bitterness   0   3.0   0   4.0   0   1.8   2.0       Other   0   2.0   0   1.0   0.4   0   2.0               Fishy       Metal   Astring       Fishy                  
 
     [0052] This demonstrates that of the salts tested, only potassium bicarbonate enhanced the overall flavor and sweetness of the flavored drink, and did not contribute to negative sensations.  
     Example 11  
     Meal Replacement  
     [0053] Meal replacement formulations were prepared according to the formulations set forth in Table XIV, where the amounts given are set forth in grams per serving. The various potassium salts are used in amounts to deliver the same amount of potassium per serving in all cases. A sensory test is then conducted with overall flavor, bitterness, sweetness, and any fishy, metallic, or sour component noted and reported in Table XIV.  
                                               TABLE XIV                          Ingredient   Control   KC   KBC   KCl   KG   KCIT   MKP   KBT                                                         Sugars and carbohydrates   16.00   16.00   16.00   16.00   16.00   16.00   16.00   16.00       Whey Protein and   6.00   6.00   6.00   6.00   6.00   6.00   6.00   6.00       Calcium Caseinate       Nonfat milk solids   2.00   2.00   2.00   2.00   2.00   2.00   2.00   2.00       Gums   4.40   4.40   4.40   4.40   4.40   4.40   4.40   4.40       Powd. Shortening   3.00   3.00   3.00   3.00   3.00   3.00   3.00   3.00       Flavor   1.00   1.00   1.00   1.00   1.00   1.00   1.00   1.00       KC   0.00   0.50   0.00   0.00   0.00   0.00   0.00   0.00       KBC   0.00   0.00   0.73   0.00   0.00   0.00   0.00   0.00       KCl   0.00   0.00   0.00   0.55   0.00   0.00   0.00   0.00       KG   0.00   0.00   0.00   0.00   0.17   0.00   0.00   0.00       KCIT   0.00   0.00   0.00   0.00   0.00   0.78   0.00   0.00       MKP   0.00   0.00   0.00   0.00   0.00   0.00   0.99   0.00       KBT   0.00   0.00   0.00   0.00   0.00   0.00   0.00   1.37       Total   32.4   32.9   33.13   32.95   34.1   33.18   33.39   33.77                                                         Sensory Attribute   Control   KC   KBC   KCl   KG   KCIT   MKP   KBT                                                         Overall Flavor   6   5   6   3   6   4   6   6       Bitterness   0   0   0   3   0   0   0   0       Sweetness   4   3   5.1   2   4   3   2   0       Other   0   3   0   3   0   2   3   6               Fishy       Metal       Metal   Sour   Sour                  
 
     [0054] The data demonstrates that only potassium bicarbonate increases the sweetness of the control product.  
     Example 12  
     Hot Cereal  
     [0055] Hot cereal formulations were prepared according to the formulations set forth in Table XV, where the amounts given are set forth in % of product. The various potassium salts are used in amounts to deliver the same amount of potassium per serving in all cases. A sensory test is then conducted with overall flavor, bitterness, sweetness (if present), and any fishy, metallic, or sour component noted and reported in Table XV.  
                                           TABLE XV                          Ingredient   Control   KC   KBC   KCl   KG   KCIT   KC/KBC                                                     Rolled Quick Oats   67.41   66.07   65.47   65.95   65.87   65.35   66.07       Sugar   19.67   19.67   19.67   19.67   19.67   19.67   19.67       Bakers Cinnamon   0.84   0.84   0.84   0.84   0.84   0.84   0.84       Salted Flour   0.84   0.84   0.84   0.84   0.84   0.84   0.84       Apples   11.24   11.24   11.24   11.24   11.24   11.24   11.24                 low moisture tenderized, sulfured (½ × ⅜ × ¼)                                             KC   0.00   1.34   0.00   0.00   0.00   0.00   0.67       KBC   0.00   0.00   1.94   0.00   0.00   0.00   0.97       KCl   0.00   0.00   0.00   1.46   0.00   0.00   0.00       KG   0.00   0.00   0.00   0.00   4.54   0.00   0.00       KCIT   0.00   0.00   0.00   0.00   0.00   2.06   0.00                                                     Sensory Attributes   Control   KC   KBC   KCl   KG   KCIT   KC/KBC                                                     Overall Flavor   5   2   6.5   5   6.8   5   4       Bitterness   0   3   0   1.5   0   1   1       Other   0   4   0   0.8   0   1.8   1.5               Fishy   Sweet   Metal       Sour   Fishy                  
 
     Example 13  
     Hot Soup  
     [0056] Hot soup formulations (chicken flavored vegetable) were prepared according to the formulations set forth in Table XVI, where the amounts given are set forth in % of product. The various potassium salts are used in amounts to deliver the same amount of potassium per serving in all cases. A sensory test is then conducted with overall flavor, bitterness, sweetness (if present), and any fishy, metallic, or sour component noted and reported in Table XVI.  
                                       TABLE XVI                          Ingredient   Control   KC   KBC   KCl   KG   KCIT                                                 Water   77.58   77.38   77.29   77.27   76.89   77.36       cooked Grain Rice   8.33   8.33   8.33   8.33   8.33   8.33       Vegetables   9.57   9.57   9.57   9.57   9.57   9.57       Rice Starch   1.67   1.67   1.67   1.67   1.67   1.67       Tomato Juice Conc.   1.04   1.04   1.04   1.04   1.04   1.04       Vegetable Oil   1.04   1.04   1.04   1.04   1.04   1.04       Flavor   0.63   0.63   0.63   0.63   0.63   0.63       Spices   0.13   0.13   0.13   0.13   0.13   0.13       KC   0.00   0.20   0.00   0.00   0.00   0.00       KBC   0.00   0.00   0.29   0.00   0.00   0.00       KCl   0.00   0.00   0.00   0.22   0.00   0.00       KG   0.00   0.00   0.00   0.00   0.69   0.00       KCIT   0.00   0.00   0.00   0.00   0.00   0.31                                                 Sensory Attributes   Control   KC   KBC   KCl   KG   KCIT                                                 Overall Flavor   2   0.8   4.6   0.5   2.1   3.5       Bitterness   0   2   0   4.2   0   0       Other   0   3.9   0   2   0   0.5               Fishy   Sweet   Metal       Sour                  
 
     [0057] The above data demonstrate that of the potassium salts tested, potassium bicarbonate was the only one to impart a sweetness note without introduction of a negative note. At the same time, the potassium bicarbonate significantly improved the overall flavor relative to control and potassium citrate.  
     Example 14  
     Meat Replacement  
     [0058] Meat Replacement (Veggie Patty) formulations were prepared according to the formulations set forth in Table XVII, where the amounts given are set forth in % of product. The various potassium salts are used in amounts to deliver the same amount of potassium per serving in all cases. A sensory test is then conducted with overall flavor, bitterness, sweetness (if present), and any fishy, metallic, or sour component noted and reported in Table XVII.  
                                       TABLE XVII                          Ingredient   Control   KC   KBC   KCl   KG   KCIT                                                 Phase A                               Water   29.65   29.517   29.47   29.50   29.20   29.45       Texturized Veg.   20.00   20.00   20.00   20.00   20.00   20.00       Protein       Phase B       Frozen Vegetables   37.90   37.90   37.90   37.90   37.90   37.90       Soybean oil   3.80   3.80   3.80   3.80   3.80   3.80       Flavor   1.20   1.20   1.20   1.20   1.20   1.20       Phase C       Soy Protein isolate   2.00   2.00   2.00   2.00   2.00   2.00       Binder   4.70   4.70   4.70   4.70   4.70   4.70       Starch   0.75   0.75   0.75   0.75   0.75   0.75       KC   0.00   0.133   0.00   0.00   0.00   0.00       KBC   0.00   0.00   0.19   0.00   0.00   0.00       KCl   0.00   0.00   0.00   0.15   0.00   0.00       KG   0.00   0.00   0.00   0.00   0.45   0.00       KCIT   0.00   0.00   0.00   0.00   0.00   0.20                                                 Sensory Attributes   Control   KC   KBC   KCl   KG   KCIT                                                 Overall Flavor   2.4   1.8   3.5   4.2   4.6   3       Bitterness   0   0   0   1.2   0   0       Other   0   2.2   0   0   0   2           Needs   Fishy   Sweet   Metal   slight   Sour           Salt               chalky                  
 
     [0059] Once again, potassium bicarbonate is the only potassium salt tested which imparts sweetness and improves overall flavor without also introducing metallic, chalky, or sour notes into the sensory profile.  
     Example 15  
     Chocolate Flavored Nutritional Bars  
     [0060] Chocolate Flavored Nutritional Bar formulations were prepared according to the formulations set forth in Table XVII, where the amounts given are set forth in % of product. The various potassium salts are used in amounts to deliver the same amount of potassium per serving in all cases. A sensory test is then conducted with overall flavor, bitterness, sweetness (if present), and any fishy, metallic, or sour component noted and reported in Table XVIII.  
                                       TABLE XVIII                          Ingredient   Control   KC   KBC   KCl   KG   KCIT                                                 High Fructose   32.8   32.8   32.8   32.8   32.8   32.8       And sugar syrup       Whey Protein and   25.00   25.00   25.00   25.00   25.00   25.00       Ca Caseinate       Corn Syrup   10.40   10.40   10.40   10.40   10.40   10.40       Water   3.20   2.70   2.47   2.65   1.50   2.43       Rice Flour   8.20   8.20   8.20   8.20   8.20   8.20       Soy Protein Isolate   7.00   7.00   7.00   7.00   7.00   7.00       Cocoa D-11-S   4.00   4.00   4.00   4.00   4.00   4.00       Non-fat milk solids,   4.00   4.00   4.00   4.00   4.00   4.00       Oil   3.80   3.80   3.80   3.80   3.80   3.80       Cocoa Flav.   1.00   1.00   1.00   1.00   1.00   1.00       Lecithin   0.60   0.60   0.60   0.60   0.60   0.60       KC   0.00   0.50   0.00   0.00   0.00   0.00       KBC   0.00   0.00   0.73   0.00   0.00   0.00       KCl   0.00   0.00   0.00   0.55   0.00   0.00       KG   0.00   0.00   0.00   0.00   1.70   0.00       KCIT   0.00   0.00   0.00   0.00   0.00   0.77                                                 Sensory Attributes   Control   KC   KBC   KCl   KG   KCIT                                                 Overall Flavor   5.2   5.6   5.9   4.8   5.1   5.6       Bitterness   0   0   0   2.1   0   0       Other   0   0   0   2   0   1.8                   Visual   less       Sour                   Specks   sweet                       slight                       metal                  
 
     [0061] Once again, potassium bicarbonate imparts the greatest flavor enhancement to the control product of all of the potassium salts tested.  
     Example 16  
     Gravy Product  
     [0062] Gravy product formulations were prepared according to the formulations set forth in Table XIX, where the amounts given are set forth in % of product. The various potassium salts are used in amounts to deliver the same amount of potassium per serving in all cases. A sensory test is then conducted with overall flavor, bitterness, sweetness (if present), and any fishy, metallic, or sour component noted and reported in Table XIX.  
                                           TABLE XIX                          Ingredient   Control   KC   KBC   KCl   KG   KCIT   KC/KBC                                                     Water   87.75   86.87   86.47   86.78   84.75   86.38   86.67       Modified Starch   6.67   6.67   6.67   6.67   6.67   6.67   6.67       Oil   2.66   2.66   2.66   2.66   2.66   2.66   2.66       Tomato Juice Conc.   1.67   1.67   1.67   1.67   1.67   1.67   1.67       Hydrolyzed Plant   1.25   1.25   1.25   1.25   1.25   1.25   1.25       Protein HPP 7832       KC   0.00   0.88   0.00   0.00   0.00   0.00   0.44       KBC   0.00   0.00   1.28   0.00   0.00   0.00   0.64       KCl   0.00   0.00   0.00   0.97   0.00   0.00   0.00       KG   0.00   0.00   0.00   0.00   3.00   0.00   0.00       KCIT   0.00   0.00   0.00   0.00   0.00   1.37   0.00                                                     Sensory Attributes   Control   KC   KBC   KCl   KG   KCIT   KC/KBC                                                     Overall Flavor   5   2   6.5   5   6.8   5   4       Bitterness   0   3   0   1.5   0   1   1       Other   0   4   0   2   0   1.8               fishy   less   metallic       Sour   fishy                   sour   sour                   Sweeter                  
 
     [0063] Once again, potassium bicarbonate imparts the substantial flavor enhancement to the control product, while all others (aside from KG) have undesirable notes or do not increase the overall flavor perception.  
     Example 17  
     Breads  
     [0064] Bread product formulations were prepared according to the formulations set forth in Table XX, where the amounts given are set forth in grams. The various potassium salts are used in amounts to deliver the same amount of potassium per serving in all cases. A sensory test is then conducted for appearance, crumb, structure, sweet, sour, salty, bitter and other. The results are reported in Table XX.  
                                   TABLE XX                                      Acid +       Acid +                                             Ingredient   Control   KC   KC   KBC   KBC   KCl                                                 Water   30.81   29.74   29.24   29.27   29.38   29.65       Bread Flour   61.28   61.28   61.28   61.28   61.28   61.28       Buffer, unsalted   1.75   1.75   1.75   1.75   1.75   1.75       Salt   0.47   0.47   0.47   0.47   0.47   0.47       Sugar, fine gran   3.50   3.50   3.50   3.50   3.50   3.50       Non fat milk solid   1.07   1.07   1.07   1.07   1.07   1.07       Bakers yeast (dry)   1.12   1.12   1.12   1.12   1.12   1.12       Citric Acid   0.00   0.00   0.50   0.00   0.89   0.00       KC   0.00   1.07   1.07   0.00   0.00   0.00       KBC   0.00   0.00   0.00   1.54   1.54   0.00       KCl   0.00   0.00   0.00   0.00   0.00   1.16                                             Sensory       Acid +       Acid +                                             Attributes   Control   KC   KC   KBC   KBC   KCl               Apprearance   Typical   Very Dense   Dense   Golden brown   Slight   like control       Crumb       Tough   Tough   Tight   tan   denser bottom       Structure       Yeasty   fish aroma   Very dense               fish aroma       Sweet   1   1   1   1   1   1       Sour   0   0   0   0   0   0       Salty   1   0   0   1   1   2       Bitter   0   0   0   0   0   2.9       Other   0   2   1   0   0   0       Description       fishy   fishy       Overall Quality   6   1.4   1.8   3   3.8   1.6                                  
 
     Example 18  
     Corn Flakes  
     [0065] Corn Flake product formulations were prepared according to the formulations set forth in Table XXI, where the amounts given are set forth in grams. The various potassium salts are used in amounts to deliver the same amount of potassium per serving in all cases.  
                                   TABLE XXI                                      Acid +       Acid +                                             Ingredient   Control   KC   KC   KBC   KBC   KCl                                                 Yellow Corn   86.75   84.54   83.50   83.55   81.71   84.34       Gritts       High Fructose   11.00   11.00   11.00   11.00   11.00   11.00       Corn Syrup       Salt   1.25   1.25   1.25   1.25   1.25   1.25       Malt Extract, dark   1.00   1.00   1.00   1.00   1.00   1.00       Citric Acid   0.00   0.00   1.04   0.00   1.84   0.00       KC   0.00   2.21   2.21   0.00   0.00   0.00       KBC   0.00   0.00   0.00   3.20   3.20   0.00       KCl   0.00   0.00   0.00   0.00   0.00   2.41                  
 
     [0066] The flakes with potassium carbonate added were dark in appearance and had a slight aftertaste. The flakes with potassium chloride had an unacceptable metallic, bitter aftertaste. However, the flakes with potassium bicarbonate added were very similar to the control product with no perceived aftertaste.  
     Example 19  
     Wheat Bran Flakes  
     [0067] Wheat Bran Flake product formulations were prepared according to the formulations set forth in Table XXII, where the amounts given are set forth in grams. The various potassium salts are used in amounts to deliver the same amount of potassium per serving in all cases.  
                                       TABLE XXII                                   Ingredient   Control   KC   KBC   KCl                                                                Wheat Bran   86.00   84.76   84.21   84.65           High Fructose   12.00   12.00   12.00   12.00           Corn Syrup           Malt Extract, dark   1.00   1.00   1.00   1.00           Monosodium phosphate   1.00   1.00   1.00   1.00           KC   0.00   1.24   0.00   0.00           KBC   0.00   0.00   1.79   0.00           KCl   0.00   0.00   0.00   1.35                      
 
     [0068] The flakes with potassium carbonate added were dark in appearance and had an aftertaste. The flakes with potassium chloride were similar to control but had had a metallic, bitter aftertaste. The flakes with potassium bicarbonate added were darker than control, but had no aftertaste.  
     Example 20  
     Muffins  
     [0069] Muffin product formulations were prepared according to the formulations set forth in Table XXIII, where the amounts given are set forth in grams. The various potassium salts are used in amounts to deliver the same amount of potassium per serving in all cases. Sensory evaluations were performed and are reported in Table XXIII.  
                                   Table XXIII                                      Acid +       Acid +                                             Ingredient   Control   KC   KC   KBC   KBC   KCl                                                 Sugar, fine gran.   17.39   17.39   17.39   17.39   17.39   17.39       Salt   0.21   0.21   0.21   0.21   0.21   0.21       Nonfat milk   3.00   3.00   3.00   3.00   3.00   3.00       solids       Vegetable   3.60   3.60   3.60   3.60   3.60   3.60       Shorten.       Liquid Whole   7.83   7.83   7.83   7.83   7.83   7.83       Eggs       Water   31.59   30.56   30.08   30.10   29.24   30.46       Flour, all   33.38   33.38   33.38   33.38   33.38   33.38       purpose       Baking Powder   1.50   1.50   1.50   1.50   1.50   1.50       Starch   1.50   1.50   1.50   1.50   1.50   1.50       Citric Acid,   0.00   0.00   0.48   0.00   0.86   0.00       fine gran.       KC   0.00   1.03   1.03   0.00   0.00   0.00       KBC   0.00   0.00   0.00   1.49   1.49   0.00       KCl   0.00   0.00   0.00   0.00   0.00   1.13                          
 
     [0070] The muffins with potassium carbonate added were similar to control in texture and appearance, but the taste was bitter and metallic. The potassium carbonate muffins were darker and had a noticeable fishy aroma and taste. The addition of the acid helped to correct some of these deficiencies, but the product was still inferior to control. In contrast, even without the acid addition, the muffins with potassium bicarbonate were acceptable. When acid and potassium bicarbonate were used, the muffins were very similar to control in general appearance, color and texture.