This technology involves a salty peptide consisting of the amino acid sequence of SEQ ID NO: 4, as well as salt substitutes and food additives containing it. It secures the rights to the fact that SEQ ID NO: 4, among the designed peptides derived from sweet protein research, independently exhibits a salty taste.
While salt is essential for flavor and preservation, the aging population has led to an increased demand for reduced sodium intake. However, simple salt reduction compromises food flavor, salt enhancers have failed to fully replace salt, limiting the extent of reduction, and natural salty proteins have been difficult to use industrially due to unclear structures and the need for complex aging and extraction processes.
As this technology utilizes a low-molecular-weight peptide with a clearly defined sequence, it can be supplied uniformly through chemical synthesis and used as a material portfolio to combine flavor intensity and texture with other salty peptides. It can be applied to instant soups, ramen seasonings, snack seasonings, and low-sodium sauces, supporting the development of products with reduced sodium labeling by simply adding small amounts to powdered or liquid seasonings.
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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