DD145884A5 - METHOD OF MANUFACTURING ORAL PRODUCTS - Google Patents

Abstract

Process for the preparation of orally-administered products with optimized cation composition. The optimizing treatment refers to various products of the natural and food technology or completely new substances. Here, the sodium, potassium, calcium and magnesium levels are optimized to meet the requirements of the organism. The molar ratios of the cation contents of the products obtained are: potassium: sodium = 1: 10 - 100: 1; Potassium: magnesium = 1: 10 - 100: 1; Magnesium: calcium = 1: 10 - 100: 1.

Description

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Berlin., D. 07/28/1979

AP A 23 L / 211 448

55 115 11 ^

A procedure for the manufacture of oral products

A field of application of the invention

The invention relates to a process for the production of orally administered products with physiologically optimized cation composition,

In particular, the invention relates to a method by means of which products can be produced in which the contents of the cations dominating the electrolyte milieu of the organism (sodium, potassium, calcium and magnesium) are proportioned such that the demands made by the organism can be optimally covered and excited by the disproportionate composition of food, medicines and other dor electrolyte sources health problems can be avoided _β

Characteristic of the known technical solutions

The equilibrium of the electrolyte system in the organism is based on a compensation for the continuous disappearance of the various components with the help of an oral supplement, especially through the diet.

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Traditionally based on puncture, many key interactions between diet and organismal demands have been barely observed In today's industrialized world, the sodium, potassium, magnesium, and calcium levels of food are in sharp contrast. in the daily diet surpass sodium and K _a lzium often, while potassium and magnesium quantities often significantly below the recommended values several times the optimum values When sodium and calcium surpluses in general (from the liberal use of salt NaCl are;. Z ₀ B, table salt, saline) and dairy products causes, v / hile magnesium and potassium as a result of the cleaning, "V _o ^{rl: I't) ere: un} S ^s - and conservation measures of grain and other foodstuff vigorously taken have (Meanely 1976). In recent years medical literature has pointed out numerous disorders caused by a disproportionate composition of electrolytes which, if they last for a long time, lead to pathological changes in many functions of the organism. The hypertension and degenerative vascular and heart disease in this context are the subject of a central observation was (K _a rppanen -78, -69 Masironi, Meanely -76, -74 Schroeder "" WHO -73) Despite an alarming situation are α in the area So far, normal measures have not been taken to improve the maintenance of electrolytes.

Some limited attempts have been made in the field of the treatment of heart disease to eliminate too much sodium stress by offsetting the salsa requirement of the diet, usually by potassium or ammonium substitutes. Similarly, ma-η has been used to stabilize a certain drug used in the treatment of hypertension. Thiazides, caused sodium over ₃

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Used potassium tablets. Is indicative of the method used to direct to ICrankheitszustände and only the compensation of the surplus amount of sodium cations, without which the situation dynamically influencing conditions of the 'other K _ation to watch * Today's way of thinking fails to consider the importance of the disproportionate Erhaltes of Electrolytes do not cause serious health problems, and the current procedures do not provide a substantial means of eliminating the prevailing disproportionalities »

Object of the invention

The aim of the invention is the development of a new method by means of which the stress phenomena caused by a non-optimal composition of the nutrients, medicaments and other oral electrolyte sources and by incorrect habits of use can be completely eliminated.

Explanation of the essence of the invention

The object underlying the invention is to produce a liquid, semi-liquid, or a composition in which potassium, M _a gnesium, K _a lzium and N _a trium, and all their physiologically acceptable compounds are molarisch proportioned so that the cations mentioned and their mutual Ratios of the dynamics of the electrolyte system of the organism correspond »

The invention is characterized in that the components are mixed in a manner known per se in such a ratio that the molar ratios of the cation contents prevailing in the products obtained are within

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the limits are:

Potassium: Sodium = 1: 10 - 100: 1 and / or 'Potassium: Magnesium = 1: 10 - 100: 1 and / or Magnesium: Calcium = 1: 10 - 100: 1 _e

New and characteristic innovative features of the process are:

1 "To bring the electrolyte contents in an orally-to-be-taken substance or substance compound within certain limits, which means a physiological optimization of the ratios of the contents of the electrolyte medium of the organism dominating four cations, sodium, potassium, calcium and magnesium,

2 © basing the assessment of the measures optimizing the cation content on the optimal contents dependent on the demands of this organism (average), which can be modified by different aspects of use within certain limits of content.

3 · basing of the cation contents optimizing measures on an "optimized molarische stabilization of the K _a lzium and magnesium consisting of sodium and potassium and / or and / οder _Ka lium and magnesium ion pairs.

4 * Execution of cation content optimizing measures, by addition or reduction of cation contents significantly different from the optimal conditions,

5 x execution of the cation contents optimizing measures so that the deviations of the optimized contents of the final P _r oduktes to the ideal requirements of the organism corresponding Gellaltverhältnissen behave as follows:

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a * exactly corrected, b "partly corrected, c" overcorrected or

d corrected by using various compounds of the above-mentioned correction steps.

Align the cation content optimizing measures with different oral substances and their different compounds, single doses or an average diet.

7. Assess the corrective measures so that the molar contents of the cations present in the final products or in the whole diet are optimally within the following limits:

_Ka lium: sodium = 1: 10 - 100: 1 and / or calcium: magnesium = 1: 10 - 100: 1 and / or magnesium? Calcium = 1: 10 - 100: 1, and ideal

K: Ha s; 1: 1 and / or K: IvIg = 3: 1-4: 1 and / or Mg: Ca = 1: 2-1: 1 «,

According to the invention, a salt product (table salt) containing potassium and magnesium is prepared such that sodium chloride is 5 to 50, advantageously about 25 to 35% by weight potassium and 5 to 50, advantageously about 10 to 20% by weight magnesium as physiological suitable compounds, calculated on the total mixture, is added.

According to the invention, a Misohung of magnesium and potassium is further prepared in such a way that 10 to 90% by weight of magnesium and 10 to 90% by weight of potassium as physiological

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suitable compounds are mixed, and the product is compressed into the form of tablets or placed in a capsule or turned into a liquid.

The invention further relates to a table or ". Table salt containing 50 to 65% by weight of sodium, 20 to 40% by weight of potassium and 5 to 20% by weight of magnesium as physiologically suitable compounds.

A substantial V _o Advantage is compared with methods füher submitted and the prevailing circumstances that taken orally according to the method substances, their compounds or raw materials and additives, even as individual meals or even the average requirements of the (total nutrition to an optimized balance in terms of l \ f _a trium, potassium, calcium and magnesium can be brought former times one example, not combined "salt products with M _a gnesium;. we have now demonstrated that magnesium, except for magnesium calcium balance, even a decisive influence According to the method, it is possible to avoid a load on the electrolyte system and as a result various types of serious disorders of the organism, diseases and mortality especially in cardiovascular diseases (V / HO 1973 Schroeder -74 Karppanen 1978).

An inventive addition of cations in the product requires the shelf life of the product at an increasing osmotic pressure.

The present method is to be regarded as a first comprehensive optimization solution with the aid of which the composition of various substances to be taken orally, or

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if necessary, with regard to which can be optimized four macrocations according to the requirements of the organism. Thus, the inventive method forms a starting point for a new development phase of food production.

Y / is known he already biochemical phenomena of life can only take place in certain aqueous solutions of electrolytes ") for the maintenance of these solutions within strict limits ensures the organism is centered controlling fluid and electrolyte system" The three constructive H _a uptteile the system are the Blood plasma, an interstitial and an intracellular fluid o The material equilibrium is based on a continuous supplemental flow of water and electrolytes, which, starting at the intestinal canal, flows through the system and mainly through the kidneys · Maintaining the abruptly differing cation and anion content Cellular organs, the intracellular fluid, and the extracellular space, presupposes an active regulatory function and an adequate, up-to-date, and average addition of various components If the cations exceed or fall outside the optimum limits, a load is created on the control system of the electrolyte system which causes changes directly or directly in the area of the system and other organism systems connected to it

One of the major discrepancies prevalent in today's diet is the oversized supply of sodium, which occurs when the below-mentioned adult-recommended optimities of.

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Sodium 10 to 60 mmol / day (24 hours), potassium 50 to 100 mmol / day (24 hours), magnesium 12-40 mmol / day (24 hours), calcium 20-35 mmol / day (24 hours) with those values The inhabitants of an industrialized country, as stated, on average take sodium 230 mmol / day (24 hours), a maximum of 46Ο mmol / day

, ' (24 hours),

Potassium 60 mmol / day (24 hours) minimal 10 mmol / day

, ' (24 hours),

Magnesium 15 mmol / day (24 hours) minimal '?. Mmol / day

' (24 hours),

Calcium 60 mmol / day (24 hours) maximum 210 Kraol / day

(24 hours) (Karppanen -78, Meanely -ββ) _β

A serious drawback of the sodium surplus based on the ability of H _"a trium to promote the secretion of potassium in the renal tubules, causing lack of potassium in the organism ₀ If the potassium available as are apparent from the tables is often deficient, is as a result, an increasing discrepancy under this physiologically important ion pair before "with extensive, many states extensive research, it has been found that the incidence of hypertension is related primarily to the improportionierten use of sodium and potassium" normal food should N _a trium and Potassium in an optimal molar ratio ITa t K - 1: 1 «,

Salary ratios of calcium and magnesium are central to many electrophysiological and enzymatic reactions of the heart and nervous system »

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As the optimal ratio their molar contents in the N _a guide has been calculated: Ca: Mg = 1: 1 - 2: 1 # It has also been found that magnesium a decisive, the use of potassium-promoting effect "has also when the daily Hahrung The organism can not use it, but the potassium excretes rapidly in case of prevailing magnesium deficiency · The electrolyte balance prevailing in the cell presupposes a certain molar ratio of the food between the magnesium and potassium, which optimally even Mg: K = 1 : beträgte 4 It has been found that the frequency of certain heart diseases related to the potassium deficiency, especially if the preservation of magnesium is deficient (Karppanen 1978) if the food contains plenty of calcium and some magnesium, is an abundant K _a lziummenge the Adsorption of calcium is significantly reduced. "This means that when the magnesium is reduced, the biological V evaluation of potassium. 1: - the optimal N _a guide should be in the molar ratio Ca: Mg β 1 2. 1

There is thus a convincing scientific evidence, partly on the importance of optimal ratios of cation supplementation in the organism and partly on the disproportionate composition of our food today, as a, heart and vascular diseases vigorously increasing stress on the development of the optimization of nutrition and other cation sources targeted innovations should hereby be considered as extremely important ₀

The method according to the invention aims at optimizing an oral addition of sodium, potassium and magnesium J, to meet the requirements of the organism. The ideal aim of the method is to stabilize the moieties.

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content ratios äreier cation pairs, the average requirements of the organism O _r to correspond as follows:

^C K ^{: C} Na ^{= 1ϊ1} and / or = 3: 1-4: 1 and / or

Since the cation levels of food, drugs, and other oral products often tend to deviate from these ideal proportions, and maintaining the nutritional character of the product or dietary habits does not allow for ideal stabilization, further limits for optimization must be set. A different cation content can be compensated with an opposite excess in any suitable dietary component, which also implies granting further limits to the optimization range. "The optimized objective of the method is to stabilize the content ratios of three potassium pairs to values which are within following limits:

^C K ^{: C} lTa ^{= 1: 1} ° " ¹⁰ ° ^{3 1} and / or ^C K ^{: C} Mr ^{= 1: 1} °" * ¹⁰ ° ^{5 1} and / or

In extending the ranges of variation it has been suggested that even limited improvements of individual products may be recommended because their cumulative effects, as such or together with the effect of any more fully corrective or overcorrective measures, are compensated by a disproportionate supply of electrolyte Organism caused can significantly relieve stress.

The cation contents in the know! T _a currency whose raw materials,

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Additives in individual nutrients and stimulants and their various products and compositions, such as single doses, foods or an average diet

An optimizing treatment can be applied to various natural products or products of the food industry or in an entirely new substance or combination, eg, B ₀ be targeted medicines. The targeted loads on different parts of the electrolyte system are minimized if the adsorbing current contents are optimally optimized »

The starting point of _a method aimed at carrying out the optimization of the cation contents is the measurement or a determination of the sodium, potassium, kelzium or magnesium contents prevailing in an orally administered substance or combination of substances in a different manner. The differences between the prevailing and ideal levels are corrected by an addition or a decrease of a corresponding cation, if possible to the ideal values, or to those values which are observed by the nutritional habits, the preservation of the nutrient nature, the technical possibilities and Limits approved to the cost point, optimized as close to the ideal value as possible »The additions and decreases of electrolytes presupposed by the optimization are carried out with the aid of chemical and food technology methods»

An ideally stabilized product does not burden disproportionately, alone or as part of the food, the electrolyte systems. As part of a disproportionate diet, such a product reduces a prevalent discrepancy "If one

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however, in the case of the preparation or mineralization of a product, it must be satisfied with a partial correction of a prevalent disproportionated content, in the corrected part the load directed to the electrolyte system may be relieved, irrespective of whether the product is used alone or in a composition as either On the other hand, if an orally administered product is over- or under-balanced with respect to one or more cations, it provides an opportunity to correct the opposing discrepancies of food * when balanced on different levels Balancing Compound Substances or an Average Nutrition "" one is compelled to consider in the calculations the quantitative contribution of each fractional factor to the total quantity of each cationic species "

Consumption per day (24 hours) of calcium (Ca), potassium (K), magnesium (Mg) and sodium (Ha)

- An adult weighing 70 kg consumes η types of food per day (24 hours), average weight quantities. S ^, Rp, Ro »··· R _n *

- Optimigewichtsquantitäten the above substances per day (24 hours) 0 _Ca , O _K , O ^ and 0 ^.

- In food i consist of the weight quantities P ^ and the contents C ^. from additives that perform the following equations as defined:

^C iCa ^{= P} iCa ^{/ R} i ' ^σ χΚ ^{= Ρ} ΙΚ ^{/ Ε} ί » ^C iI i g i ^{== P} iMg ^{/ R} i, ^{md C} iNa ^{= P} iNa ^{/ R} i

Task 1

The optimal weight quantities 0 and the taken close

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Means of quantity R are considered to be known. The contents C are to be defined in such a way that the optimum weight quantities are achieved, d _o h _o

° iCa ^R i = ⁰ Ca ' fz ^C iK ^R i = ° K>

The contents to be defined C and Optiraiquantitaten O should meet the following conditions:

(a) The sum of the additives shall not exceed the total quantity of the food:

^P iCa ^{+ P} iK ^{+ P} iIvlg ^{+ P} iHa- ^ i (i = l, 2, ..., n). (b) The additive quantities are non-negative:

IT.B ₀ The additions Pj used to obtain the optimal content can also be negative, ie decreases »

(c) For a single nutrient, the taste habits represent an upper limit M. for the additive contents P ₁ :

^PM < ⁱ¹²

e · jll ) β

(d) The optimiquities 0 are intended to fulfill the following conditions for biological-medical reasons:

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t _lf CaMg ^ -

HaK and

/ ^ ^t KMg

(e) The additive _contents P _iQa , P _{± K} , P _{± Mg} and Έ ^ _& (i = l, 2, »cn) should also satisfy the conditions mentioned above (d). When one comes into conflict with the taste custom conditions (c), the last-mentioned ones are first of all followed «

exercise 2

Before the additions P. have the nutrient medium 1, 2, "·· and η known Z _u set material contents

"Ο _r o _n o, _r o _f . _{Ί 0} ν

The nutrient quantities R? and the additions Pj_Q _a »p | _K , P ^ ₁₁ and P ^ jj _{a are determined} for the substances Ca, K, Hg and Na, which, when mixed, give the final quantities of nutrients R. which have the optimum contents C of additives. These are obtained from the following comparisons ,

O-pO

iMg ^K i

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N, Bc 1 Different groups take nutrients in different proportions a * Therefore sollten.die additives are determined to be achieved by as many natural daily diets that Optimimengen 0 _o Such a condition can not be accurately met in general, but it leads to to find tasks that belong to the field of mathematical optimization, "which one aspires to a possible ^one satisfactory solution"

HoB ₀ 2 The taste demands can also set other quantitative requirements in addition to the upper limits under point (c).

NB * "3 The change in Z set material contents _and also affects the average daily quantities of food to be occupied _R-? rp,

Since the diet was predominantly a tradition-based puncture, many interactions between diet and the demands made by the organism have so far hardly been taken into account. "In the renewal of the cations of the organism, one has been in the lite during the last few years" Numerous disturbances caused by the disproportionate composition of electrolytes in food, which experience has shown, have led to pathological changes in vital functions, if prolonged. "Hypertension and some degenerative vascular and cardiac diseases have been specifically considered in this context. 78, Masironi -69, Meanely -76 »Schroeder -74, V / HO -73).

Regardless of this, in the field of normal food, one has not yet had any effect on the uptake of cations

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general measures. From the field of the treatment of heart disease some limited attempts to eliminate too much sodium pollution by replacing part of the salt requirement of the diet, usually with potassium- and ammonium-containing substitutes, originate.

Likewise, substitutes used for the elimination of potassium loss caused by the treatment of certain hypertension (thiazides), were potassium tablets

however, the techniques used are typically directed at the compensation of only one particular cation. In today's industrialized world, however, the sodium, potassium, magnesium and calcium levels in a healthy person's diet are "in quantity" in mutual discrepancy Sodium and calcium in the daily diet (24 hours) strongly exceed the recommendations, while the quantities of potassium and magnesium remain lower than the recommendations. Therefore, it is important to observe the electrolyte balance and mineral levels in the daily (24 hour) food. "

Sodium has the property of promoting the secretion of potassium in the kidneys, thereby promoting the disappearance of potassium from the organism. A normal diet should contain sodium and potassium in a molar ratio optimally N _a : K = 1 x 1

, If magnesium is not abundant enough in the diet, the magnesium deposits of the organism and similarly also in the aforementioned ratio, the potassium deposits from ₀ Even if the daily food would contain plenty of potassium,

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The organism can not evaluate it, because the potassium because of magnesium deficiency leaves the organism quickly. The electrolyte balance in the cell presupposes a certain molar ratio between magnesium and potassium, optimally Mg: K = 1: 4o

If the diet contains abundant calcium and little magnesium, the abundant amount of calcium will significantly reduce the adsorption of magnesium. This means that reducing the maintenance of magnesium will also make it more difficult to evaluate potassium potassium. Ideally, the food should contain Ca: Mg = 1: 1 - 2: 1 »

According to the invention, the use of a rich scientific material has come to a solution, with the help of the ineffective compositions of food and certain drugs and the incorrect use habits between the average cation requirements of the organism usually effectively by replacing the cationic composition of individual foods and / or Corresponding to the competing solutions, the quantitative contributions on the cationic spectrum of the total nutrition should be calculated. _E When planning the corrective and compensatory solutions, always, for every product, its foodstuffs and / or medicinal character and its or their technical properties, as well as the prevailing diet, taste and nutritional habits into consideration which, physiologically and medically speaking, can cause extensive ranges of variation of the contents according to the invention *

crack--

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The directed to individual products and corrected compensatory solutions which Z _u set or decrease in the content of one or melirerer cations presupposes based in the last hand on one of the continuing needs of the organism physiological renewal assumed observation. As the basis for the ranges of the invention of the salary conditions of the present invention, the prevailing medical viewpoints on the physiologically to be recommended mutual relations between potassium and its various compounds, magnesium and its various compounds, calcium and its various compounds and sodium and its various compounds and the average use Geschw / indigo taken.

The main objective of the method according to the invention is an optimally balanced fulfillment of the daily (24-hour) demands of the organism in terms of sodium, potassium, magnesium and calcium. The same goal can also be reached with regard to a single dose to be taken cations, the execution of the measures of the invention requires an observation of the electrolyte contents of the food and its raw materials and additives and, if necessary, optimization, e _n tsprechend one is also forced the contents of other edible oral products such feel-good Taking into account medicinal products. "According to the procedure, cation contents in various natural or technical products can be treated or corrected or completely new food, medicinal or other products can be produced. Depending on the prevailing practical goal and on the required measures, one arrives at many different embodiments of the method

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Organisms prevailing conditions, the substances used and the variety of compounds, the implementation of the process is often forced to do without the optimal goals and the limits of the corrected cation contents to be interpreted very broad. Because the effects of the corrective actions are cumulative because of the numerous internal interactions of the cation system, the execution of only limited corrections is often justified © The evaluation of the degree and meaning of, on the content of one or more cations in each substance or compound, directed solution calls for a holistic consideration of the amounts used at once, repetition and regularity of use as well as the total balance and prevails in the organism needs ahead _β

With the help of a food produced according to the invention is. it is possible to optimize the cation balance of the organism and to compensate for the overloading of certain minerals with a reproductive component and thus completely eliminate a possibility or a disposition for certain obexierwähnte diseases and / or damage of the organism.

In the process according to the invention, sodium, with its various compounds; Potassium, with its various compounds; Magnesium, with its various compounds; and K _a lzium, with its different compounds, Molisch with an orally administered substance, the raw material or semi-finished product is so proportioned, that in a material produced according to the invention, the cations in a molar ratio behave as follows:

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Potassium.; Magnesium = 1: 10-100: 1 and / or Potassium: Sodium = 1: 10 - 100: 1 and / or Magnesium: Calcium = 1: 10- 100: 1.

Physiologically suitable compounds are z, B ₀ chlorides, bromides, iodides, sulfates, carbonates, Aspargate, etc.

In the past few decades, mainly due to changes in dietary habits and nutritional production methods , the cation balance of the diet has deviated strongly from its optimum proportions and its daily (24 hour) minimized content, which are given below:

sodium 10 - GO Ifiaol / day (24 hours)

Potassium 50-100 mmol / day (24 hours)

Magnesium 12-40 Kmol / day (24 hours)

Calcium 20 - 35 mmol / day (24 hours),

Measurements have shown that the food produced in the industrialized world contains large quantities of certain cations and that other amounts of cations are again very small.

It has been measured that an inhabitant of an industrialized country receives cations on average:

Sodium 230 mmol / day (24 hours) even up to 460 mmol / day (24 hours)

Potassium 60 mmol / day (24 hours) even to 10 mmol / day (24 hours)

Magnesium 15 mmol / day (24 hours) to 2 mmol / day (24 hours)

Calcium 60 mmol / day (24 hours) even up to 210 mmol / day (24 hours) *

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(Karppans -78, Menealy -76) ·

Because of the great differences in the proportions of used quantities of individual substances to be taken orally, as well as in the contents of the cations contained in them, one is. often forced to remain relatively far from the ideal values. In this direction the compulsion to maintain the food nature of the product as well as the compulsion to adapt to the prevailing taste habits often works. In the definition of the fluctuation ranges, it is assumed that even limited corrections of individual nutrients are to be carried out because their cumulative effects coincide with the help of more complete corrective measures, the burden on the compensatory capacity of the organism, which is caused by a disproportionate supply of electrolytes, is decisive «

The fluctuation limits of the optimized cation contents of the products must therefore be rather widely suspended. "If the above-mentioned large discrepancies are not present, it is an objective of such corrective measures directed to individual substances or their various compounds which include an addition and / or a decrease in one or more cation contents To achieve an optimal mutual ratio of cation contents corresponding to the continuous renewal rate of the organism. * When assessing the corrective solution, the quantitative contribution of the substance in question to the total spectrum of the cationic load must be considered. "

Practical implementation of the method, to the central objectives of the method according to the invention, for

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Optimum average daily (24 hours) eligibility of electrolyte requirements or to optimize the levels of a single dose is sought through alternative and / or sometimes complementary means. "A basic starting point is optimizing the cation levels of the substances or compounds to be used, the average need To bring food accordingly. Such a product, used alone or as part of the food, does not burden the electrolyte system disproportionately. As part of a disproportionate diet, such a product relieves the prevailing discrepancy relatively.

However, if the production or mineralization of a product is to be satisfied with a partial correction of the prevailing disproportionate content, the burden on the electrolyte system, as far as the correction is concerned, may be alleviated, unless the product alone or as a compound has been used as part of a single dose or average food.

If an oral product whose raw or Zusatzs'toff pertaining to one or more Kationcjn is over- and / or underbalanced again, this product offers a way to correct the opposite discrepancies of a single dose or an average yield.

An inventive addition of cations in the product promotes the shelf life of the product, by increasing its osmotic pressure. An optimized by the method according to the invention in terms of its cations product

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does not require attention with regard to its components to be added with regard to manufacturing technology.

The present invention relates to orally-to be taken as regards their cation composition, physiologically optimized products, which are erfindungsgeniäß manufactured. The molar ratios of the cation contents of the products obtained in this method are within the limits mentioned below:

Potassium: Uatrium = 1: 10 - 100:. '1 and / or ^J potassium: M _a gnesium = 1: 10 - 100: 1 and / or magnesium: K _a lzium = 1: 10 - 100: 1 "

In the examples mentioned below, some such products are described.

As a specific product according to the invention a salt (table / table salt) on mountain and sea salt basis, which is prepared by the addition of potassium and magnesium in sodium chloride as physiologically suitable compounds, preferably as chlorides or sulfates in such Quanitäten that a suitable Cation ratio is achieved. By the addition of a salt according to the invention (table salt / table salt) Z ₀ B, in.nahrungsmitteln or their raw materials as well as in individual foods, the diet ^ can be brought into a more optimal balance of what the electrolytes,

Execution. Sb e i sp e e 1

The invention is explained in more detail by the following examples.

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Example 1 "

Alkaline drink , .. Li monade or the like,

Content of the prevailing cations:

Sodium 2-40 mmol / l, advantageously 16 mmol / l and / or potassium 2-40 mmol / l, advantageously 16 mmol / l and / or magnesium 1.25-20 mmol / l, preferably 4 mmol / l and / or Calcium 1,25-20 Mraol / liter, preferably 4-8 mmol / liter ·

When sodium is the major or single cation, magnesium must also be combined with the potassium combined in the above-mentioned ratio.

Remedy with te1

Content of the prevailing cations in the dosage of a drug in the course of a day (24 hours):

Potassium 2-160, preferably 100 mmol / day (24 hours) and magnesium 10.5-40, vox-teilhaf t 25 mmol / day (24 hours) and / or calcium 0.5-80, preferably 10 mmol / day ( 24 hours)

Example 3

Milk, sour milk ^ JTp ^ hur t> Dickm il_c_h__etc _ »_ Content of cations contained in mmol / 100 g:

Hatrium 3.6-8.3, preferably 8.3

Potassium 3.6-8.3, preferably 3.6

Magnesium 0.5-3.3, preferably 1.0

Calcium 3.0-3.6, preferably 3.3 «

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Example 4 Sausage product or similar meat product

Content of the cations in mmol / 100 g: sodium IO-4O, advantageously 20 potassium 4-32, advantageously 20 magnesium 0.1-5.0, advantageously 5.0 calcium 0.2-0.4, advantageously 0.4.

Example 5 Cheese product (Emmenthal)

Content of cations in mmol / 100 g: sodium 10-30, advantageously 16 potassium 20-35, advantageously 20 magnesium 1-15, advantageously 10 calcium 20-35,. advantageous 20.

Example 6

Chocolate product or other sugary candy sample

_i . domestic product

Content of the cations in mmol / 100 g: sodium 2-4, advantageously 3.6 potassium 30-45, advantageously 30 magnesium 1-5, advantageously 5 calcium 4-5, advantageously 5

Example 7

Salt (table salt or table salt), either on mountain or sea salt

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Sodium chloride is added as physiologically suitable compounds, for example B, as chloride or sulfate:

Potassium salt 5-50, preferably about 35% by weight of magnesium salt 5-50 »advantageously about 20% by weight as compounds calculated on the total weight of the mixture»

Example 8

Salt (table salt), either on mountain or sea salt basis -

Composition:

50-65% by weight of sodium 20-40% by weight of potassium 5-20% by weight of magnesium

as physiologically suitable compounds, e.g. as chloride or sulfate, calculated on the total weight of the mixture.

Product meal, ^ z "B _e rye, oats, rice, barley, wheat,

Content of cations as mmol / 100 g:

Sodium 1-10, preferably 2-4

Potassium 1-20, preferably 4-8

Magnesium 1-16, advantageously 14

Calcium 1-8, preferably 6 _e

-27-

Claims (4)

AP A 23 L / 211 448 - 27 - 55 115 11 invention claim 1. A process for the preparation of orally to be taken, in their cation composition physiologically optimized products, characterized in that the components are mixed in a conventional manner in such a ratio that the molar ratios of the products obtained are within the following limits: potassium: sodium = 1 : 10-100: 1 and / or potassium: magnesium = 1:10 - 100: 1 and / or. Magnesium: Calcium = 1:10 - 100: 1. 2e method according to item 1, characterized in that the molar ratios of the products obtained have the following ideal values: Potassium: Sodium = 1: 1 and / or Potassium: Magnesium = 3: 1 - 4: 1 and / or Magnesium: Calcium. = 1: 2 - 1: 1. 3. The method according to item 1 for the preparation of a potassium and magnesium-containing salt product (table / table salt), characterized in that sodium chloride 5 to .50, Preferably about 25 to 35% by weight of potassium and 5 to 50, preferably about 10 to 20% by weight of magnesium as physiologically suitable compounds, calculated on the total mixture, is added. 4. The method according to item 1 for the preparation of a mixture of magnesium and potassium, characterized in that 10 to 90% by weight of magnesium and 10 to 10% by weight of potassium are mixed as physiologically suitable compounds, and the product is in the form. of tablets 1 -448 - 28 - AP A 23 L / 211 448 55 115 11 compressed or placed in a capsule or turned into a liquid. 5- Process according to item 3, characterized in that sodium chloride is added to 20 to 40% by weight of potassium and 5 to 20% by weight of magnesium as physiologically suitable compounds calculated on the total mixture. 6. salt on mountain or sea salt basis for use as a preservative, characterized in that it except sodium chloride potassium 5 to 50, preferably about 25 to 35% by weight and magnesium 5 to 50, preferably about 10 to 20% by weight as physiologically suitable Compounds calculated on the total mixture contains «