Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Nutritional or dietetic supplement – including table salt
Patent
1994-09-16
1997-05-06
Kepplinger, Esther
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Nutritional or dietetic supplement, including table salt
424665, A23L 1237, A01N 5908, C01D 304
Patent
active
056269048
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a salt product comprising NaCl, K/Mg-double salt and optionally KCl, wherein the molar ratio of K to Mg is .gtoreq.1, a method for the preparation thereof and the use thereof as a substitute for ordinary salt in connection with the preparation of food, beverages or pharmaceutical products and/or as a preservative or water binding agent including use as a table salt.
BACKGROUND ART
Common salt, i.e. sodium chloride, is the additive most frequently used in food and beverage preparation both for household and industrial use. It is necessary to consume a certain amount of sodium ions and chloride ions with the food, but the intake of sodium chloride is usually much larger than the minimum required to maintain the salt balance of the body.
To people suffering from certain diseases, such as increased blood pressure, large amounts of NaCl-intake are considered to be injurious. Furthermore, a large intake of sodium ions can displace the balance between sodium and potassium in the body.
Therefore, in order to control the intake of salt, it has been proposed to use various salt combinations, wherein sodium chloride has been partially replaced by other salts, especially potassium chloride.
Replacement of sodium chloride by other chemical compounds pounds entails several disadvantages, inter alia a taste deterioration due to the fact that only sodium chloride can provide the correct salty taste sensation. It is possible to use additives which conceal or disguise this deviation in taste, but only a few additives are acceptable for use in food products. The more the amount of sodium chloride in the salt product is decreased, the greater is the taste deviation problem.
A further problem is that when various pulverulent compounds are intermixed, the mixture will easily become inhomogeneous, especially if it consists of grains of different sizes and densities, which may result in unexpected and unpleasant taste sensations. The problem is particularly distinct when the salt mixture is to be dispensed from a caster. Storing for long periods of time may cause stratification of the product which increases this problem.
WO 86/05954 (Sundien) describes a mineral salt product containing mineral salts in the same relative proportions as in ocean water, apart from a reduced content of sodium chloride. This product contains trace minerals which are considered important for the human health. However, the product has a relatively high content of hygroscopic and bitter magnesium salts.
DE patent publication No. 3,008,171 (Wixforth) discloses a method for the preparation of a salt product by evaporation of water from the Dead Sea. The intermediate salt product obtained contains the K/Mg-double salt carnallite. This intermediate product is, however, unfit for human consumption without the addition of NaCl. The molar ratio of Mg to K is about 7:1 in the Dead Sea, which means that only 1:7 of the magnesium is present as carnallite nallite in the end product. The remaining magnesium will therefore be present as magnesium chloride and/or magnesium sulphate which both are bitter tasting, hygroscopic and present practical problems by storage and use. Furthermore, the NaCl-containing end product is prepared by mere mixing which does not ensure that a homogenous salt product can be obtained.
WO 85/00958 (Rood et al.) discloses a salt product in the form of a mixture comprising 40 to 50% by weight of sodium chloride, 25 to 35% by weight of potassium chloride, and 15 to 25% by weight of magnesium sulphate and/or magnesium chloride. The mixture consists of separate crystals of the same size which should ensure that the mixture is more homogeneous. Rood et al. alleges that by that method, a salt composition is provided which comprises magnesium and potassium salts, has a low NaCl content and has a better taste and a diminished segregation of the different components, when compared with other known low sodium salt mixtures. Even though there might be some improvement with respect to commonly mixed
Hitavejta Sudurnesja
Kepplinger Esther
Koh Choon P.
LandOfFree
Salt product and a method for the preparation thereof does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Salt product and a method for the preparation thereof, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Salt product and a method for the preparation thereof will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2130741