Salty peptide

Low-sodium ingredient providing a salty taste using a short-chain peptide of SEQ ID NO: 3 designed from a sweet protein sequence

This technology features a 4–5 amino acid long salty peptide consisting of the amino acid sequence of SEQ ID NO: 3, along with salt substitutes and food additives containing it. It was selected from peptides designed based on the core sequences of sweet proteins that exhibit a salty taste.

Excessive sodium intake is a known risk factor for hypertension and cardiovascular disease, but reducing salt in food by more than 10% significantly compromises flavor. Existing salt substitutes like potassium salts often have off-flavors, and salty proteins found in traditional soy sauce are sugar-modified polymers with unknown sequences, making them difficult to manufacture as they require extraction after fermentation.

This technology uses short synthetic peptides that provide a salty taste without sugar modification, allowing for consistent production through direct synthesis. The claims cover the use of this peptide as both a salt substitute and a general food additive. It can be applied to low-sodium kimchi, sauces, processed meats, and medical meals, providing a peptide-based saltiness solution that maintains flavor satisfaction even with reduced salt usage.

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Key Features:

• A 4 to 5 amino acid long salty peptide consisting of the amino acid sequence of SEQ ID NO: 3
• A SEQ ID NO: 3 peptide designed from the core structural sequence of a sweet protein that exhibits a salty taste without sugar modification
• A salt substitute that reduces salt usage by including the salty peptide of SEQ ID NO: 3
• A food additive that imparts a salty taste to processed foods by including the salty peptide of SEQ ID NO: 3

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This invention was developed with support from the Ministry of Science, ICT and Future Planning for the development of new protein-based low-calorie sweeteners.

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