Nissin Foods patented a method to reduce sodium chloride in instant noodles by adding magnesium chloride and a reducing sugar. The noodles contain raw material powder, magnesium chloride, and a reducing sugar, with specific weight ratios outlined in the patent claim. GlobalData’s report on Nissin Foods gives a 360-degree view of the company including its patenting strategy. Buy the report here.
According to GlobalData’s company profile on Nissin Foods, Intelligent cooking vessels was a key innovation area identified from patents. Nissin Foods's grant share as of February 2024 was 56%. Grant share is based on the ratio of number of grants to total number of patents.
A recently granted patent (Publication Number: US11910817B2) discloses a unique formulation for instant noodles. The noodles contain magnesium chloride, potassium lactate, sodium chloride, and a raw material powder. The magnesium chloride content ranges from 0.05 to 1.50% by weight, while potassium lactate ranges from 0.10 to 2.50% by weight in the total amount of the noodles. Additionally, the weight ratio of sodium chloride in the salty taste component falls between 0.55 to 0.80, with the salty taste component primarily comprising magnesium chloride, potassium lactate, and sodium chloride.
Furthermore, the patent specifies that the magnesium chloride content can be further narrowed down to a range of 0.10 to 0.70% by weight in the total amount of the instant noodles. Similarly, the potassium lactate content can be adjusted to fall within the range of 0.20 to 1.50% by weight in the total amount of the noodles. This precise formulation aims to enhance the flavor profile and overall quality of the instant noodles, providing consumers with a unique and satisfying culinary experience.
To know more about GlobalData’s detailed insights on Nissin Foods, buy the report here.
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