Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Nutritional or dietetic supplement – including table salt
Reexamination Certificate
1999-01-14
2001-06-05
Moezie, F. T. (Department: 1653)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Nutritional or dietetic supplement, including table salt
C426S074000, C426S079000, C426S268000, C426S619000, C426S622000, C426S648000, C424S600000
Reexamination Certificate
active
06242040
ABSTRACT:
TECHNICAL FIELD
This invention relates to a novel functional sodium chloride composition containing sodium gluconate, which is effective in preventing hypertension or onset of cerebral, cardiac, and renal complications of hypertension, as a substitute for salt (sodium chloride or NaCl). This composition is particularly suitable for use as a table salt for imparting saltiness to dishes or as an ingredient in food products requiring a salty taste, such as crackers and snack foods, particularly for persons in whom salt-restricted diets are indicated.
BACKGROUND ART
It is well known that the age-associated elevation of blood pressure is promoted by sodium chloride loading and, therefore, cutting on the intake of sodium chloride is generally recommended. Moreover, for the prevention of hypertension and renal diseases arising from an excessive intake of sodium chloride, salt-reduced foods and functional dietary salts prepared by partial substitution of potassium for sodium have been developed. However, reducing the amount of sodium chloride results in flat tastes while the use of the potassium salt leads to prominence of the bitter taste characteristic of potassium chloride. Thus, in whichever of the cases, organoleptic drawbacks are inevitable. The eating habit of the Japanese is centered around the favor of saltiness but in order that one may lead a healthy dietary life, there must be available salt compositions capable of providing saltiness in degrees comparable to that of sodium chloride without affecting one's blood pressure. Here is the problem that must be solved.
Regarding the use of salts of organic acids in lieu of sodium chloride, there is a report on the use of citric acid (Japanese Kokai Tokkyo Koho H6-189709). It is claimed, there, that hypertension can be prevented or cured by substituting potassium chloride for part of sodium chloride and, for masking the bitterness of potassium chloride, adding a citrate, particularly tripotassium citrate. However, the saltiness attained is not quality-wise equivalent to that of sodium chloride.
DISCLOSURE OF THE INVENTION
The inventors of this invention did an intensive exploration for a solution to the problem that there was not an agent providing for saltiness quality-wise equivalent to that of sodium chloride without inducing elevation of blood pressure and arrived at sodium gluconate which, among various salts of sodium, has little effect on blood pressure. The inventors then created a functional sodium chloride composition equivalent to sodium chloride taste-wise by adding sodium gluconate to the conventional potassium salt composition (a mixture of sodium chloride and potassium chloride) and have ultimately developed this instant invention.
This invention, therefore, is concerned with a performance (functional) salt composition available upon blending of about 40-400 parts by weight (preferably about 50-100 parts by weight) of sodium gluconate with 100 parts by weight of a mixture of about 40-60 weight % of sodium chloride and about 60-40 weight % of potassium chloride.
This invention provides a novel functional dietary salt composition taking the pace of the conventional agent sodium chloride and useful for preventing hypertension or onset of cerebral, cardiac and renal complications of hypertension. The composition may find application as a substitute table salt for imparting saltiness to dishes or as an ingredient in crackers, snack foods and other food products requiring saltiness.
The functional sodium chloride composition of the invention which, as aforesaid, is a composition available upon blending of about 40-400 parts by weight of sodium gluconate with 100 parts by weight of a mixture salt consisting of about 40-60 weight % of sodium chloride and about 60-40 weight % of potassium chloride has a salty taste of the same quality as that of sodium chloride and is characterized in that it scarcely contributes to age-related elevation of blood pressure and inhibits onset of apoplexy.
In the functional sodium chloride composition of the invention, the weight ratio of sodium chloride to potassium chloride should be within the range of 60:40 through 40:60. When potassium chloride is used in excess of 60 weight %, the bitterness of potassium chloride can hardly be masked. When the proportion of potassium chloride is smaller than 40 weight %, the sodium-sparing effect is limited. A mixture of sodium chloride and potassium chloride presents a characteristic bitter taste but this bitterness can be masked by adding sodium gluconate. However, when the level of addition of sodium gluconate is below 40 parts by weight relative to 100 parts by weight of said mixture, the bitterness cannot be effectively masked. On the other hand, when the level of addition exceeds 400 parts by weight on the same basis, the necessary saltiness is not fully developed.
It is also possible to add magnesium chloride to the above ternary mixture of sodium gluconate, potassium chloride and sodium chloride. In this case, the preferred level of magnesium chloride is 1 about 100 parts by weight relative to 100 parts by weight of said ternary mixture.
Furthermore, the functional sodium chloride composition of the invention may contain one or more other components than sodium gluconate, potassium chloride, sodium chloride and magnesium chloride in a suitable proportion.
In the present invention, the mode of blending the components is not critical but the per se known methods can be employed.
For demonstrating the usefulness of the functional sodium chloride composition of the invention, tests for comparative evaluation of saltiness and other functional qualities were performed using samples of the composition. The results are presented below.
REFERENCES:
patent: 4473595 (1984-09-01), Rood et al.
patent: 5605697 (1997-02-01), Asano et al.
patent: 5800830 (1998-09-01), Asano et al.
patent: 9617521 (1996-06-01), None
Kakiuchi Toshihito
Kunugita Kiyohiko
Takenawa Seishi
Fujisawa Pharmaceutical Co. Ltd.
Moezie F. T.
Oblon & Spivak, McClelland, Maier & Neustadt P.C.
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