This technology is a salt substitute containing a salty peptide consisting of the amino acid sequence of SEQ ID NO: 5. The scope of the rights covers the salt substitute product itself rather than the peptide alone, focusing on its use as a direct replacement for salt.
While reducing sodium intake is essential for preventing hypertension and heart disease, reducing salt often compromises the flavor of food. Existing salt substitutes like potassium salts, ammonium salts, and basic amino acids have limitations such as a bitter aftertaste, while salty proteins derived from soy sauce have broad molecular weight distributions and undefined sequences, making quality control and mass production difficult.
This technology utilizes the property of short-chain peptides consisting of 4 to 5 amino acids to produce a salty taste without sugar modification, commercializing a salt-free, salty ingredient as a salt substitute. Because the sequence is defined, synthetic production and standardized quality control are straightforward. It can be applied to low-sodium diets for patients with hypertension or kidney disease, meals in hospitals and nursing facilities, and household low-sodium seasoning salt, allowing consumers who need to restrict salt intake to use it as a seasoning substitute at the table.
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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