DE2906697A1 - METHOD FOR PRODUCING ORAL PRODUCTS WITH A PHYSIOLOGICALLY OPTIMIZED CATION COMPOSITION AND A PRODUCT PRODUCED MEASURED BY THE METHOD - Google Patents

Description

Patent attorneys Dipl.-Ing. H. Weickmaxn, Diil-Phys. Dk. K. Fincke

Dipl.-Ing. FAWet <: km4nn, Dn- ^T - -Chem. 3. Huber Dr. Ing.H. LisKA / r

8000 MUNICH 86, DEN

PO Box 860 £ 820 , Feb. 1979

MÖHLSTRASSE 22, CALL NUMBER 98 3921/22

SUOMEN LHKETEKDAS OY SAlCO

Porolante 18 A

13130 Hämeenlinna 13 / Pinnland

Process for the production of products to be taken orally with a physiologically optimized cation composition and
a product manufactured according to the process

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Process for the production of products to be taken orally with a physiologically optimized cation composition and a according to product manufactured by the process

The present invention relates to a method by means of which products can be manufactured where the contents the cations (sodium, potassium, calcium and magnesium) that dominate the electrolyte environment of the organism are so proportioned that the demands made by the organism can be optimally met and those by the disproportionate Composition of food, drugs and other sources of electrolytes avoided health disturbances can be.

The equilibrium of the electrolyte system in the organism is based on a compensation of the uninterrupted decline of its various Ingredients with the help of an oral additive, in first hand diet. Since diet has been a function largely based on tradition, there are many central interactions between diet and the

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<o

Demands of the organism have so far hardly been observed * In the Today's industrialized world, the sodium, potassium, magnesium and calcium contents of food are in a sharp Been discrepancy to each other. In the daily diet, sodium and calcium often exceed the optimal values several times over, while the Potassium and magnesium quantities often fall well below the recommended values. With sodium and calcium they are Delays generally caused by the copious use of salt (NaCl; e.g. table salt, table salt) and dairy products while Magnesium and potassium as a result of the cleaning, preparation and preservation measures of cereals and other nutrients have decreased significantly (Meanely 1976). In recent years the medical literature has found numerous, Disturbances caused by a disproportionate electrolyte composition pointed out, which, if they last for a long time, turn into pathological ones Lead to changes in many functions of the organism. Hypertension and degenerative vascular and heart diseases are the subject of a central observation in this context been (Karppanen -78, Masironi -69, Meanely -76, Schroeder -7U, WHO ~ 73). Despite an alarming situation, the maintenance of electrolytes has so far been nonexistent in the area of normal nutrition optimizing measures taken.

In the field of heart disease care, some are limited Attempts have been made to eliminate excessive sodium pollution by compensating for the salt requirement Diet, especially through substitutes containing potassium or ammonium. Likewise, one has to stabilize one by taking care of Hypertension used certain drugs, e.g. thiazides, caused excess sodium, used potassium tablets. Significant for the methods used is that they relate to disease states and only to the compensation of the excess amount of sodium cations, without the proportions of the other cations which dynamically influence the situation watch. Today's way of thinking notes the importance of the disproportionate preservation of electrolytes as a pathogen of serious health disorders do not exist, and the current procedures do not provide an essential means of eliminating the

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prevailing disproportionalities.

In the ¹ present invention, based on extensive scientific material, a new holistic solution has been developed, with the help of which can be eliminated from a non-optimal composition of nutrients, drugs and other oral electrolyte sources and stress symptoms caused by incorrect usage habits *

The subject of the present invention is thus a method for producing a liquid, a semi-liquid or a mass where potassium, magnesium, calcium and sodium, as regards all their physiologically suitable compounds, molar are proportioned in such a way that the mentioned cations, as far as their mutual relationships are concerned, correspond to the dynamics of the The electrolyte system of the organism.

The invention is characterized in that the components 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 the following Limits are:

Potassium: Sodium = 1: 10-10 0: 1 and / or Potassium: Magnesium = 1: 10-100: 1 and / or Magnesium: calcium = 1: 10 - 100: 1.

New and characteristic inventive features of the process are:

1. Bringing the electrolyte content present in a substance or a substance compound to be taken orally to within certain limits, which allow a physiological optimization of the proportions of the contents of the electrolyte environment the organism's dominant four cations, sodium, potassium, calcium and magnesium.

2. Based on the calculation of the cation content optimizing Measures to which, from the demands of the organism (through-

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cut] I) dependent optimism, which by different Aspects of use can be modified within certain content limits ·.

3. Basing the measures optimizing the cation content on an optimized molar stabilization of the sodium and potassium and / or calcium · and magnesium and / or potassium and magnesium ion pairs.

U. Execution of measures optimizing the cation contents by adding or reducing cation contents that differ significantly from the optimal ratios.

5. Implementation of measures optimizing the cation ^{content in such a way that the deviations dex n} optimized content of the final product from the content ratios corresponding to the ideal requirements of the organism are as follows:

a. corrected exactly,

b. partially corrected,

c. overcorrected or

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

6. Alignment of the measures optimizing the cation content with different substances to be taken orally and their different ' Compounds, single doses, or an average diet.

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

Potassium: Sodium = 1: 10 - 100: 1 and / or Calcium: Magnesium = 1: 10 - 100: 1 and / or Magnesium: Calcium = 1: 10 - 100: 1, and ideal

K: Na = 1: 1 and / or

K: Mg = 3: 1-4: 1 · and / or

Mg: Ca s 1: 2-1: 1.

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A significant advantage compared to previously presented methods and the prevailing circumstances is that, according to the invented method, substances to be taken orally, their compounds or raw materials and additives, as well as individual dishes or even the average requirements of total nutrition for an optimized balance with regard to sodium and potassium ₉ calcium and magnesium, can be brought. In the past, ζ α B. salt products were not combined with magnesium. We have now shown that magnesium, in addition to the magnesium-calcium balance, also has a decisive influence on the utilization of potassium. According to the method, exposure to the electrolyte system and the resulting various serious disorders of the organism, diseases and mortality, especially from cardiovascular diseases, can be avoided (WHO 1973, Schroeder -74, Karppanen 1978).

An addition of cations according to the invention in the product promotes the shelf life of the product with increasing osmotic pressure,

The present procedure is holistic as a first Look at the optimization solution with the help of which the composition various substances to be taken orally or all of them Food, if necessary, optimized with regard to the four macrocations can be to meet the demands of the organism. The invented method thus forms a starting point for a new one Development phase of food production.

As is already known, biochemical life phenomena can occur only take place in certain water solutions of the electrolytes. For Maintaining these solutions within precise limits ensures a centered control of fluid and fluid in the organism Electrolyte system. The three main constructive parts of the system are the blood plasma, one interstitial and one intracellular Liquid. The material equilibrium is based on a continuous replenishment flow of water and electrolytes,

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to

which, starting with the intestinal canal, flows through the system and is removed mainly via the kidneys. . A maintenance the abruptly differing cation and anion contents of the cell organs, the intracellular fluid and the extracellular space, with an active control function and a current one that is available within reasonable limits and average addition of various components. If the receipt of one or more cations is the optimum limit falls below or exceeds this, a load is created on the control system of the electrolyte system, which changes directly or directly in the area of the system and in other organism systems connected to its function caused.

One of the most important discrepancies in today's diet is the oversized supply of sodium, which results from if the below recommended optimal quantities for adults of

Sodium 10 to 60 Mmol / day C2 ^ f hours), Potassium 50 to 100 Mmol / day (24 hours), Magnesium 12-40 Mmol / Day (24 hours), Calcium 20-35 mmoles / day (24 hours)

can be compared with those values that the inhabitants of a industrialized country, as noted, average take in

Sodium 230 Mmol / day (24 hours) maximum 460 Mmol / day (24 hours) Potassium 60 Mmol / day (24 hours) at least 10 Mmol / day (24 hours), Magnesium 15 Mmol / day (24 hours) at least 2 Mmol / day (24 hours), Calcium 60 mmoles / day (24 hours) maximum 210 mmoles / day (24 hours) (Karppanen -78, Meanely -76).

One of the central mechanisms of the sodium excess is based on the ability of sodium to promote the secretion of potassium in the kidney canals, which in turn leads to a lack of potassium in the organism caused when the potassium supply, as from the tables also showing is often defective, as a result lies an increasing Discrepancy under this physiologically important

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Ion pair before. In extensive research covering many states, it has been found that the incidence of hypertension strongly related to the disproportionate use of sodium and potassium. Normal food should be sodium and Potassium in an optimal molar ratio Na: K = 1: 1.

The proportions of calcium and magnesium are of central importance for many electrophysiological and enzymatic ones Reactions of the heart and nervous system. The optimal ratio of their molar content in the diet is calculated been: Ca: Mg = 1: 1 - 2: 1. It has also been found that magnesium is a crucial factor in the use of Has a potassium promoting effect. Even if the daily diet should contain plenty of potassium, the organism can do not use, but the potassium is quickly eliminated if there is a lack of magnesium. That which ruled in the cell Electrolyte balance assumes a certain molar ratio in food between magnesium and potassium, which is optimal even Mg: K = I: 4- is. It has been found that the frequency Certain heart diseases are strongly related to the potassium deficiency, especially if the maintenance of magnesium is deficient is (Karppanen 1978). When the diet is high in calcium and low in magnesium, an ample amount of calcium sets that Calcium adsorption is significantly reduced. This means that with a decrease in magnesium, also the biological utilization of potassium is made more difficult. Optimally, the food should have a molar ratio of Ca: Mg = 1: 1 - 2: 1.

There is therefore convincing scientific evidence, partly about the importance of the optimal ratios of the Cation supplementation of the organism and partly through the disproportionate composition of our today's food, as one, Heart ™ and. Vascular diseases strongly increasing stress. the Development of innovations aimed at optimizing nutrition and other cation sources is hereby intended to be extremely kept important we know.

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procedure

The aim of the method is to optimize the oral addition of sodium, potassium, calcium and magnesium to meet the requirements of the organism. The ideal aim of the process is to stabilize the molar ratios of three cation pairs in order to meet the average requirements of the organism as follows:
^C K ^{: C} Na ^{= 1: 1} and / or

^c v ^{: C} m ^{= 3} · '1 ~ ^4: 1 and / or
i \ ng

^L Mg- ^L Ca ~ ¹ ^ ^L ' ^L%

Since the cation content of food, drugs and other products to be taken orally often deviate noticeably from these ideal proportions, and the maintenance of the nutritional character of the product or the nutritional habits do not allow ideal stabilization, further limits must be set for optimization. A different cation content can be compensated for with an opposite excess in any suitable food component, which also requires the suspension of further limits for the optimization range. The optimized goal of the process is to stabilize the content ratios of three cation pairs to values which are within the following limits:
^C K ^{: C} Na ^{= 1: 1} ° ~ ^{100: 1} and / or
^C K ^{: C} M ^{sl: 1} ° ~ ^{100: 1} and / or
^C Mg ^{: C} Ca ^{= 1: 1} ° - ^{100: 1}

When determining the extent of the ranges of variation, it was assumed that there would also be limited improvements in individual Products can be recommended because of their cumulative effects, as such or together with the possible effects more fully corrective or overcorrective measures the stress caused by a disproportionate supply of electrolytes to the compensatory capacity of the organism can significantly facilitate.

The cation contents can be found in the food, its raw materials, additives, in individual nutrients and luxury foods and their different

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like products and compositions as in single doses, meals or an »average diet are optimized»

An optimizing treatment can on verschidenartige natural products or Px'odulcte the food industry or in an entirely new substance or combination, for example on drugs are specifically "The targeted to different parts of the electrolyte system stresses are minimized _s when the adsorbing current levels are ideal optimized"

The starting point of a _s on the implementation of the optimization of the cation contents targeted process ₃ is to measure, or a determination made on another way, the prevailing in an orally administered substance or combination of substances sodium j potassium, calcium or magnesium levels. The deviations between the prevailing and ideal contents are corrected by adding or reducing a corresponding cation, if possible to the ideal values or to lower values, polygamy with observation of the nutritional habits, the preservation of the nutritional nature of the technical possibilities and the cost aspects Limits "until they are optimized as close as possible to the ideal value" The additions and removals of electrolytes required by the optimization are carried out with the help of chemical and food technology processes.

An ideally stabilized product does not burden the electrolyte system disproportionately, alone or as part of the diet, »As part a disproportionate food, such a product diminishes a prevailing discrepancy »If one in the production or Mineralization of a product are content with a partial correction of a prevailing disproportionate content must, however, in the case of the corrected part, the stress aimed at the electrolyte system can be relieved of which whether the product alone or in a composition either used as part of a single dose or the average diet. If, on the other hand, an oral one

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Product with regard to one or more cations over or is underbalanced, it offers a way to become one Correction of opposing discrepancies in food. If off, sub-factors balanced at different levels compound compounds or an average diet is balanced, one is forced to do so in the Calculations to take into account the quantitative contribution of each partial factor to the total quantity of each type of cation.

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

- An adult weighing 70 kg takes per day (24 hours) η sorts of foods, average weight quantities

1 * 2 * 3 * "** n *

- Optimized weight quantities of the aforementioned substances per day (24 hours) 0 _Approx . <> _K , O _Mg and 0 ^.

- In the food i, the weight quantities P. and the contents C. consist of additives, which the following equations according to the definition, perform:

⁰ XCa = ¹ WV ⁰ XK = ¹ VV ^C iMg ^{= P} iMg ^{/ R} i ^{and 0} XNa = WV

Task 1

The optimal weight quantities 0 and the consumed food quantities R are considered to be known. The contents C should be defined in such a way that the optimal weight quantities can be achieved, i.e.

η η η

⁰ ICaV ⁰ Ca- ^ r ^C iK ^R r ° K '^ r Wi = ⁰ Mg ^and

λγγ ICaVCa ^ r iKrK ^

L ^C iNa ^R i ^{= O} na

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

Ca) The sum of the additives may exceed the total quantity of the Do not exceed food:

^P iCa * ^P iK ^{+ P} iMg ^{+ P} iNa ^ \ ^{(i = 1} > ² > ···. *> ·

(b) The additive quantities are non-negative:

• ^{0 === P} iCa ^{5 P} iK> ^P iMg ' ^P iNa ^{(i = 1} ' ^2s "^ ^{n) o}

N.B. The additives P. used to achieve the optimum content can also be negative, i.e. decreases.

(c) Taste habits steep for a single nutrient an upper limit M. for the additive content P .:

^P iK = ^M iK » ^P iMg- ^K iMg ^and

(d) The optimal quantities 0 should meet the following conditions for biological-medical reasons:

* !, CaMg <C ° ca ^{/ 0} Mg ^ ^{± 2} ' ^{CaMg and / or ± 1} > NaK <0 ^ _& / 0 _κ < ^t 2, NaK and

^t l ₃ KMg <0 _K / 0 _Mg < ^t 2, KMg.

(e) The additive _contents P iCa> P _iK , P _iMg and P _iNa (i = l, ... jn) should also meet the conditions mentioned above (d). When one is in collision with the habitual taste conditions

(c) comes, the latter are primarily followed.

exercise 2

Before the additions P- ", the nutrients 1, 2, ... and η have known ones Additive levels

^{C C}

^C iCa> ^C xK> ^C iMg ^{and C} xNa ^{(i = 1} > 2, .... n>.

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The nutrient quantities R? and the additions P "L, P ^ ₁ ,

pL and P are determined for the substances Ca, K, Mg and Na,

^xng iNa.

which mixed together, the final nutrient quantities Rj- give, which have the optimal content C of additives. These are obtained from the following comparisons.

P ⁰ + P ¹ = r R p ° -r ° = r ° R ° '

^P iCa ^{+ F} iCa ^C iCa ^R i · ^P iCa- ^C iCa ^C iCa ^R i. ■

P ° + P ¹ -C R n ° sf ° t? °

^F iK ^{+ P} iK ^C iK ^R i »^ iK ° ίΑ.

^p ° ^{+ r} = C R-, Ρ? ,, = 0 ° «R °

ι »iMg iMg i ■.

P ⁰ + P ¹ = ri? p ° »ρ ⁰ n °
iNb IHa iNa ι 'ilia ^C iNa ^R i

NB 1 Different groups of people take food in different proportions. The additives should therefore be determined in such a way that the optimum amounts of 0 are achieved through as many natural daily diets as possible. Such a condition cannot generally be met exactly, but it leads to tasks that belong to the area of methodical optimization, whereby one strives to find a solution that is as satisfactory as possible.

NB 2 The taste requirements can also have other quantitative requirements in addition to the upper limits under point (c).

NB 3 The change in the additive content can also reduce the average daily amount of food R., R ₂ , ... R.

Since nutrition has been predominantly a tradition-based function, there are many interactions between the Nutrition and the demands made by the organism have so far hardly been taken into account. When the cations of the Organism, one has numerous in the literature during the last few years, due to the disproportionate electrolyte composition the food induced disturbances noted which if long

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persist s erfahrungsgemass have led to morbid feräRderangen Lebensfunktiosiesi ο The hypertension and some eie ° generative resolutions passed = -and heart disease Ib this Zusaaasassi- = hang specially considered ο (KarppaneB -78 _s Masironi -69, -76 Meanely ₉ Schroedes *. -7 «i, WHO -73) <,

Despite this, one has in the field of normal food so far sw inclusion of cations optimizing general Massnanmesi "some limited attempts from the field of care of heart disease β originate a ₉ zn large sodium load dureh replacing a part from- Salsbedarf the" keineng resorted diet usually by Potassium and aluminum-containing substitutes, see below to remove »ο

Likewise, as a substitute for the purpose of eliminating a “through Medicines (thiazides) used in the care of certain hypertension to cause potassium loss, calcium tablets used.

However, it is typical of the procedures used that they focus on the compensation of only a certain cation. In today's industrialized world, the sodium, Potassium, magnesium and calcium contents in a healthy diet People, however, in mutual discrepancy. According to quantity exceed sodium and calcium in the daily (24 Hours) Diet the recommendations vigorously if, on the other hand, the potassium and magnesium quantities remain lower than the recommendations. It is therefore authorized to monitor the amount of electrolytes consumed and the amount of minerals in the daily (2Ί hours) diet «

Sodium has the property of promoting the excretion of potassium in the kidneys and thereby the depletion of potassium from the kidneys Promote organism. A normal diet should contain sodium and potassium in the optimal molar ratio Na: K = ItI.

If there is not enough magnesium in the food, the magnesium stores of the organism and similarly also in the organism decrease

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aforementioned ratio, the potassium stock-ab * Even if the If daily food contains plenty of potassium, the organism cannot evaluate it because the potassium is due to a magnesium deficiency quickly leaves the organism. The electrolyte balance in the cell imposes a certain molar ratio between Magnesium and potassium first, optimally Mg: K = 1: 4.

When the diet is rich in calcium and low in magnesium, the abundant amount of calcium sets the adsorption of magnesium substantially down. This means that if the Preservation of magnesium, also the biological evaluation of potassium is made more difficult. The food should be optimal in the molar ratio Ca: Mg = 1: 1 - 2: 1 included.

Now one is through the use of a rich scientific one Material came to a solution, with the help of which the unoptimal compositions of food and conscience Medicines and the incorrect usage habits between the average cation requirements of the organism mostly effectively by replacing the cationic composition of to meet the average physiological requirements of the organism for individual foods and / or medicinal products, can be corrected. One has seen as an eventual compensatory solution that, for the correction of severe systematic Discrepancies targeted compensatory changes in content that deviate from average physiological requirements to be carried out in the cation spectra of the individual products selected. In connection with the compensatory solutions the quantitative contributions are to be calculated on the cationic spectrum of the total diet. When planning the Corrective and compensatory solutions must always be used for every product, its food and / or medical character and his or her technical properties, as well as the prevailing food, taste and nutritional habits are taken into account, which are physiological and medicinal seen, can cause extensive ranges of variation of the contents according to the invention.

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1906697

Corrective and compensatory ones aimed at individual products Solutions which require the addition or reduction of the content of one or more cations »are based on the latter Hand on, of the continued physiological need for renewal of the organism presupposed observation. As a basic starting point for the inventive variation ranges of the inventive Salary ratio se »were the prevailing medical viewpoints regarding the physiological too recommending mutual relationships 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 Usage speed taken.

The main goal 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. One can also achieve the same goal with regard to a to be taken Aim for single dose. Because food is the most important source of these cations, the implementation of the invention Measures an observation of the electrolyte levels of the food and their raw materials and additives and, if necessary, an optimization. in advance. Accordingly, one is also forced to do so, including the The levels of other products to be taken orally, such as luxury and medicinal products, should be taken into account. According to the procedure, can thus the cation contents in various natural or technical products are treated or corrected or completely new Nutritional j, medicinal or other products are produced. from the every prevailing practical goal and what is required Depending on the measures, one comes to many different types of embodiment of the procedure. Due to the prevailing conditions in the organism, the substances used and the variety of the substance compounds, one becomes in the implementation of the Process often forced to forego the optimal goals and the limits of the corrected cation contents very much to be interpreted broadly. Mostly the effects of the corrective measures because of the numerous internal interactions of the cation system cumulating is the execution of limited corrections

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often justified. The assessment of the degree and the importance of ₉ to the content of one or more cations in any substance or any substance compound _s directed Solution ₉ calls for a holistic consideration of the amounts used at once, repetition and regularity of use as well as the Totalbalanz and in Organism prevailing needs.

With the help of a food produced according to the invention, is it is possible to optimize the cation balance of the organism and the overloading of certain minerals with a component of reproducibility to compensate and thus a possibility or a disposition for certain diseases mentioned above and / or To completely eliminate damage to the organism »

In the process according to the invention, sodium, with its various connections; Potassium, with its various compounds; Magnesium, with its various compounds; and calcium, with its various compounds, molic with a substance to be taken orally, the raw material or semi-product of which is proportioned in such a way that it can be used in a produced substance behave the cations in the molar ratio as follows:

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 e.g. chlorides, bromides, iodides, sulfates, carbonates, asparagus etc.

Primarily through changes in eating habits and nutrient production processes, the cation balance has improved the Food has been vigorous in the last few decades from its optimal proportions and its daily (24 hour) minimum quantity deviated from, which are given below:

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Sodium 10-60 mmoles / day (24 hours)

Potassium 50-100 mmoles / day (24 hours)

Magnesium 12 - HO Mmol / day (2 * 5 hours)

Kalsium 20 - 35 Mmol / day (24 hours} »

For measurements has been determined that the _s produced in the industrialized VJeIt food large quantities of certain "cations and that other cation amounts are very small · again"

It has been measured that a resident · of an industrialized country on average receives cations:

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

(24 hours)

Potassium 60 Mmol / day (24 hours) even up to 10 Mmol / day (24 hours) Magnesium 15 Mmol / day (24 hours) even up to 2 Mmol / day (24 hours) Calcium 60 Mmol / day (24 hours) even up to 210 Mmol / day (24 hours).

(Carppans -78 ₉ Menealy -76) »

Due to the large differences in the proportions of used quantities of individual substances oral _s just as in the contents of the dai ⁿ cations contained, is often ge to ~ forced to remain relatively far from the ideal to be regarded values. The compulsion to retain the food nature of the product often works in this direction, just like the compulsion to adapt to the prevailing taste habits. When defining the ranges of fluctuation, it was assumed that limited corrections to individual nutrients should also be carried out, because their cumulative effects, together with the effects of more complete corrective measures, decisively eases the stress caused by a disproportionate supply of electrolytes on the compensatory capacity of the organism «

The fluctuation limits of the optimized cation contents of the
Products therefore have to be exposed to a fairly large extent «If

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If the above-mentioned large discrepancies do not exist, the aim is to focus on one of its substances or their different types Connections of directed corrective measures, which an addition and / or a decrease of one or more cation contents include, one of the continuous renewal needs of the Organism to achieve the optimal mutual ratio of the cation contents. When measuring the corrective Solution, the quantitative contribution of the question must be Substance on the total spectrum of the cationic load must be taken into account.

Practical implementation of the procedure. Among the central objectives of the method according to the invention, for optimal average daily (24 hours) fulfillment the need for electrolytes or to optimize the levels of a single dose, one seeks through alternative and / or sometimes complementary funds. A fundamental starting point is to optimize the cation content of the substances to be used or compounds of substances, the average need for food to bring to conform. Such a product, used alone or as part of the diet, puts a strain on the electrolyte system not disproportionate. As part of a food that is out of proportion, such a product alleviates the prevailing discrepancy relative.

If one is in the manufacture or mineralization of a product with a partial correction of the prevailing disproportionate Content, one has, however, as far as the correction is concerned, the one directed at the electrolyte system Can ease stress unless the product is used alone or as a compound as part of a single dose or an average food.

If again a product to be taken orally, its raw material or additive, which concerns one or more cations, over and / ■ or is underbalanced, this product offers a Possibility to correct the opposite discrepancies of a single dose or an average yield.

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An inventive addition of cations in the product promotes the durability of the product _s by increasing the osmotic pressure ο An optimized by means of Erf indungsgemässen complicated plant's looking · = lent its · cations product Verlant _s terms seiner- components to be added "no attention related to the production technology »

The present invention relates to orally ingested ₉ , physiologically optimized products which are manufactured according to the invention in terms of their cation composition. The molar ratios of the cation contents of the products obtained in this way are within the limits mentioned below;

Potassium; Sodium = 1:10 - = 100; 1 and / or potassium % magnesium s 1 % 10 = ■ = 100 s 1 and / or magnesium % calcium = 1 ι 10 = = 100 % 1,

In the examples below, some such products are described "

As a specific product according to the invention, a SaIs (table salt) based on mountain and sea salt may be mentioned ₉ i-jelches are produced by adding potassium and magnesium in sodium chloride as physiologically suitable compounds ₉ preferably as chlorides or sulfates in such quantities ₉ that a zweckmässges cation ratio is achieved "through the addition of an inventive salt (table ZKochsalz) Zob ₀ in foods or their raw materials just as in individual dishes 5 may be the diet ₉ i ^ as the electrolytes betiffts in a more optimal balance be brought »

The invention is illustrated by the following examples

example 1

! ίίίΐίτ ² -! - * containing drink, goodbye lemon or the like.

Content of the dominant cations;

Sodium 2-RO Mmol / liter, advantageously 16 Mmol / liter and / or Potassium 2-40 Mmol / Licer, advantageously 16 Mmol / liter and / or

Magnesium 1.25-20 mmoles / liter, advantageously 4 mmoles / liter and / or Calcium 1.25-20 mmoles / liter, advantageously 4-8 mmoles / liter.

If sodium is the main or only cation, so must potassium combined with the above-mentioned ratio Magnesium can be combined.

Example 2 drug

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

Potassium 2-160, advantageously 100 Mmol / day (24 hours) and Magnesium 10.5-40, advantageously 25 µmol / day (24 hours) and / or calcium 0.5-80, advantageously 10 µmol / day (24 hours).

Example 3

Milk, sour milk, yougourth, sour milk etc.

Content of the dominant cations in Mmol / 100 g:

Sodium 3.6-8.3, advantageously 8.3

Potassium 3.6-8.3, advantageously 3.6

Magnesium 0.5-3.3, advantageously 1.0

Calcium 3.0-3.6, advantageously 3.3.

Example 4

Sausage product or similar meat product

Content of the dominant cations in Mmol / 100 g:

Sodium 10-40, preferably 20

Potassium 4-32, beneficial 20

Magnesium 0.1-5.0, advantageously 5.0

Calcium 0.2-0.4, advantageously 0.4.

Example 5

Cheese product (Emmenth al)

Content of the dominant cations in Mmol / 100 g:

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Sodium 10-30, beneficial

Potassium 20-35, beneficial

Magnesium I7I5, beneficial

Calcium 20-35, beneficial

Example 6 Chocolate product or other sugary confectionery product

Content of the dominant cations in Mmol / 100 g:

Sodium 2-4, advantageously 3.6 Potassium 30-45, advantageous Magnesium 1-5, beneficial calcium 4-5, beneficial

Example 7

Salt (table ZK ochsalz), either on a mountain or sea salt basis

Sodium chloride is added as a physiologically suitable compound, e.g. as chloride or sulfate:

Potassium salt 5-50, advantageously about 35% by weight Magnesium salt 5-50, advantageously about 20% by weight calculated as compounds from the total weight of the mixture.

Example 3 Salt (table salt), either on a mountain or sea salt basis

Composition:

50-65% by weight sodium 20-40% by weight potassium 5-2 0% by weight magnesium

calculated as physiologically suitable compounds, e.g. as chloride or sulfate, from the total mixture.

Example _9

Mehlpro domestic product, e .g. Rye, oats, rice, barley, wheat or corn flour product ο.dg l.

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Content of the dominant cations as Mmol / 100 g:

Sodium 1-10, advantageously 2-4

Potassium 1-2 0, advantageous 4-8

Magnesium 1-16, advantageous 14

Calcium 1-8, beneficial 6.

909836/0622

Claims (14)

Patent claims: 1. Process for the preparation of orally to be taken by their Cation composition of physiologically optimized products, characterized in that the components are mixed in a manner known per se 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. 2. Process for optimizing the sodium, potassium, calcium and magnesium contents of substances to be taken orally, and / or different combinations of substances »the needs of the organism corresponding, characterized in that the Mclcontents of the cations of the substances and combinations in question such values are brought, which are within the following limits: ^C K ^{: C} Na ^{= 1; 1} '° ~ ^{100: 1} and / or
^C K ^{: C} Mf ^{= 1: 1} ° ~ ^{100: 1} and / or 3. The method according to claim 2, characterized in that that the ratios of the molar contents are brought into equilibrium, with the following ideal values being kept as the goal C ^: C "= 1: 1 and / or ^C K ^{: C} Mf ^{= 3: 1} ^ '' ■ * ■ ^{and /} ' ^or
Mg Ca j .. J-. 4. The method according to claim 1 for the production of a salt product containing potassium and magnesium (table / table salt), characterized in that sodium chloride 5 to 50, advantageous about 2 5 to 35% by weight of potassium and 5 to 50% by weight, advantageously about 10 to 20% by weight of magnesium as physiologically suitable Compounds, calculated on the total mixture, is added. 909836/0622-ORIGINAL INSPECTED 5. The method according to claim 1 for the production of a Mixture of magnesium and potassium, characterized in that 10 to 90% by weight of magnesium and 10 to 90% by weight of potassium be mixed as physiologically suitable compounds, and the product compressed into the form of tablets or in a capsule is placed or turned into a liquid. 6. Mineral drink, characterized in that the Content of its dominant cations Sodium 2-40, advantageously 16 mol / liter and / or Potassium 2-40 »advantageously 16 Mmol / liter and / or magnesium 1.25-20, advantageously 4 Mmol / liter and / or Calcium is 1.2-5-2.0, advantageously 4-8mmol / liter. 7. Medicinal product, characterized in that the ·· prevailing Content of its cations in the dosage of the mentioned drug over the course of a day (24 hours): Potassium 2-160, advantageously 100 mmol / day (24 hours), and Magnesium is 10.5-40, advantageously 25 µmol / day (24 hours) and / or calcium 0.5-8 0, advantageously 10 µmol / day (24 hours). 8. Milk, sour milk, Youghourt, sour milk, etc., characterized in that that the content of their dominant cations sodium 3.6-8.3, advantageously 8.3 Mmol / 100 g, Potassium 3.6-8.3, advantageously 3.6 Mmol / 100 g, magnesium 0.5-3.3, advantageously 1.0 Mmoi / 100 g, Calcium is 3.0-3.6, advantageously 3.3 mmol / 100 g. 9 »Sausage product or similar meat product, characterized that the content of its dominant cations: sodium 10-40, advantageously 20 Mmol / 100 g, Potassium 4-32, advantageously 20 Mmol / 100 g, Magnesium 0.1-5.0, advantageously 5.0 Mmol / 100 g, Calcium is 0.2-0.4, advantageously 0.4 mmol / 100 g. 10. Cheese product (Emmenthal), characterized in that the content of its dominant cations: 909836/0622 Sodium 10-3 0, advantageously 16 Mmol / 10 0 g, Potassium 20-35, advantageously 20 Mmol / 100 g ₅ Magnesium 1-15, advantageously 10 Mmol / 100 g, Calcium is 20-35, advantageously 20 mmol / 100 g. 11. Chocola or other sugary confectionery product 5 characterized in that the content of its dominant cations: Sodium 2-4, advantageously 3.6 Mmol / 100 g, Potassium 3 0-4 5, advantageously 3 0 Mmol / 10 0 g, Magnesium 1-5, advantageously 5 Mmol / 100 g, Calcium is 4-5, advantageously 5 µmoles / 100 g. 12. flour product, characterized in that the cured of it dominant cations: Sodium 1-10, advantageously 2-4 Mmol / 100 g, Potassium 1-20, advantageously 4-8 Mmol / 100 g, Magnesium 1-16, advantageously 14 Mmol / 100 g, Calcium is 1-8, advantageously 6 mmol / 100 g. 13. Salt (table / table salt) based on mountain or sea salt, characterized in that it contains potassium in addition to sodium chloride 5 to 50, advantageously about 25 to 35% by weight and magnesium 5 to 50, advantageously about 10 to 20% by weight as · physiological contains suitable compounds, calculated on the total mixture. 14. Salt according to claim 13, characterized in that 50 to 65% by weight of sodium, 20 to 40% by weight of potassium and 5 to 20% by weight of magnesium are considered physiologically suitable Compounds, calculated on the total mixture, contains. 909836/0622