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- DK150697B DK150697B DK073779AA DK73779A DK150697B DK 150697 B DK150697 B DK 150697B DK 073779A A DK073779A A DK 073779AA DK 73779 A DK73779 A DK 73779A DK 150697 B DK150697 B DK 150697B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K33/00—Medicinal preparations containing inorganic active ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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Description
i 150697in 150697
Opfindelsen angår et kogsaltprodukt, hvori indholdet af kationerne natrium, kalium og magnesium, der dominerer organismens elektrolytmiljø, er således proportioneret, at organismens behov kan tilfredsstilles optimalt, og at sundhedsmæssige forstyrrelser, forårsaget af en 5 disproportioneret sammensætning af føden, medicin og øvrige elektrolytkilder, undgås.The invention relates to a saline product in which the contents of the cations sodium, potassium and magnesium, which dominate the organism's electrolyte environment, are proportionate so that the needs of the organism can be optimally satisfied, and that health disruptions caused by a disproportionate composition of food, medicine and other electrolyte sources. avoided.
Ligevægten i organismens elektrolytsystem er baseret på en kompensation af det kontinuerlige tab af dets forskellige komponenter ved hjælp af en oral komplettering, først og fremmest ved hjælp af ernæ-10 ring. Da ernæringen for en overvejende dels vedkommende har været en på tradition baseret funktion, har mange centrale vekselvirkninger mellem ernæringen og organismens behov hidtil i vidt omfang været upåagtede. I den moderne industrialiserede verden foreligger der et betydeligt misforhold mellem fødens natrium-, kalium-, magnesium- og 15 calciumindhold. I den daglige kost overstiger natrium og calcium ofte mange gange optimalværdierne, medens kalium- og magnesiummængderne ofte er væsentlig mindre end anbefalet. Vedrørende natrium og calcium er årsagen til misforholdene i almindelighed et alt for rigeligt forbrug af madsalt samt mælkeprodukter, medens magnesium- og 20 kaliummængderne er kraftigt formindsket som følge af de raffine rings-, fremstillings- og konserveringsforanstaltninger, som korn og andre næringsstoffer har været udsat for (Meanly, Amer. J. ofThe equilibrium of the organism's electrolyte system is based on a compensation for the continuous loss of its various components by means of an oral supplement, first of all by means of nutrition. Since nutrition has largely been a function based on tradition, many key interactions between nutrition and organism's needs have so far been largely unnoticed. In the modern industrialized world, there is a significant disparity between the sodium, potassium, magnesium and calcium content of food. In the daily diet, sodium and calcium often exceed the optimum values many times, while potassium and magnesium levels are often significantly less than recommended. In the case of sodium and calcium, the cause of the disparity is generally an excessive supply of food salt and milk products, while the magnesium and potassium levels have been greatly reduced as a result of the refining, manufacturing and preservation measures to which grains and other nutrients have been exposed. for (Meanly, Amer. J. of
Cardiology 38, 1976, s. 768). I de seneste år har den medicinske litteratur beskrevet talrige forstyrrelser som følge af en dispropor-25 tioneret elektrolytsammensætning i føden. Er disse forstyrrelser langvarige, fører de til patologiske forandringer i flere af organismens funktioner. Hypertoni og degenerative kar- og hjertesygdomme har i denne forbindelse været genstand for central interesse (Karp-panen et al., Adv. Cardiol. 1978, s. 9-24, Masironi, Bull WHO 30 (Schweiz) 40 (2), 1969, s. 305-312, Meanly, op.cit., Seelig et al.,Cardiology 38, 1976, p.768). In recent years, the medical literature has described numerous disorders due to a disproportionate electrolyte composition in the diet. If these disorders are prolonged, they lead to pathological changes in several of the organism's functions. Hypertension and degenerative cardiovascular disease have been the subject of central interest in this regard (Karp-panen et al., Adv. Cardiol. 1978, pp. 9-24, Masironi, Bull WHO 30 (Switzerland) 40 (2), 1969 , pp. 305-312, Meanly, op. cit., Seelig et al.,
Am. J. din. Nutr. 27, 1974, s. 59-79, Masironi, WHO Chronicle 32, 1978, s. 383-385). På trods af den alarmerende situation er der indtil nu ikke foretaget nogle foranstaltninger inden for den normale ernæring med henblik på optimering af tilførslen af elektrolytter.Am. J. din. Nutr. 27, 1974, pp. 59-79, Masironi, WHO Chronicle 32, 1978, pp. 383-385). In spite of the alarming situation, no measures have been taken so far in normal nutrition to optimize the supply of electrolytes.
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Ved behandlingen af hjertesygdomme har der været udført nogle begrænsede forsøg pi at erstatte en del af saltbehovet i kosten sædvanligvis med kalium- eller ammoniumholdige erstatninger. Ligeledes er kaliumtabletter blevet anvendt til afbalancering af et natriumoverskud, 5 som fremkom som følge af visse lægemidler, blandt andet thiazider, som blev benyttet ved behandling af hypertension. Karakteristisk for de benyttede metoder er imidlertid, at de er beregnet på sygdomstilstande og kun til kompensering af overskuddet af natriumkationer, uden at nogen opmærksomhed har været henledt på forholdet mellem 10 de øvrige kationer, som indvirker dynamisk på situationen. Den nuværende tankegang tager således ikke betydningen af en disproportioneret tilførsel af elektrolytter i betragtning som årsag til alvorlige sundhedsmæssige forstyrrelser, og de nuværende metoder frembyder ingen væsentlig mulighed for fjernelse af de rådende misforhold.In the treatment of heart disease, some limited attempts have been made to replace part of the dietary salt requirement usually with potassium or ammonium-containing substitutes. Likewise, potassium tablets have been used to balance an excess of sodium, 5 that appeared as a result of certain drugs, including thiazides used in the treatment of hypertension. Characteristic of the methods used, however, is that they are intended for disease states and only to compensate for the excess sodium cations, without any attention being paid to the ratio of the other 10 cations which have a dynamic effect on the situation. Thus, the current mindset does not take into account the importance of a disproportionate supply of electrolytes as the cause of serious health disorders, and the current methods present no significant opportunity to remove the prevailing disparities.
15 I og med den foreliggende opfindelse er der tilvejebragt en ny helhedsløsning, hvormed belastningsfænomenerne som følge af fejlagtige forbrugsvaner og en ikke-optimal sammensætning af føden, lægemidler og andre elektrolytkilder, effektivt kan fjernes, fx ved tilsætning af saltproduktet ifølge opfindelsen til fødevarer.With the present invention, a new comprehensive solution has been provided by which the loading phenomena due to erroneous consumption habits and a non-optimal composition of the food, drugs and other electrolyte sources can be effectively removed, for example by adding the salt product according to the invention to foods.
20 I saltproduktet ifølge opfindelsen foreligger kalium, magnesium og natrium i form af således mængdemæssigt afpassede forhold mellem fysiologisk acceptable forbindelser, at de indbyrdes forhold mellem nævnte kationer svarer til dynamikken af det elektrolytiske system i organismen.In the salt product according to the invention there is potassium, magnesium and sodium in the form of such proportions of physiologically acceptable compounds that the proportions of said cations correspond to the dynamics of the electrolytic system in the organism.
25 Sikkerheden ved brugen af saltproduktet ifølge opfindelsen skal bedømmes på baggrund af det faktum, at det, når som helst det konsumeres, erstatter brugen af det almindelige bordsalt (natriumchlo-rid).The safety of using the salt product according to the invention must be judged on the basis that, whenever it is consumed, it replaces the use of the ordinary table salt (sodium chloride).
Saltets sammensætning blev valgt til at sikre 30 1) et betydeligt fald i natriumindhold 2) tilstrækkelige, men sikre mængder af kalium og magnesium, og 3) i alt væsentligt ingen smagsændring sammenlignet med rent na-triumchlorid.The composition of the salt was chosen to ensure 1) a significant decrease in sodium content 2) sufficient but safe amounts of potassium and magnesium, and 3) substantially no taste change compared to pure sodium chloride.
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Opfindelsen angår således et kogsaltprodukt til anvendelse som krydderi eller tilsætningsmiddel til fødevarer og indeholdende natriumchlo-rid og kaliumchlorid, der er ejendommeligt ved, at det består af 50-65 vægtprocent natriumchlorid, 20-40 vægtprocent kaliumchlorid og 5-20 5 vægtprocent MgSO^Th^O eller MgCl^f^O eller ved 100°C tørret MgSO^ svarende til 5-20 vægtprocent MgSO^Th^O, beregnet på vægten af den samlede blanding, samt eventuelt også andre fysiologisk tolerable forbindelser, dog undtagen calciumforbindelser. Kali-umchloridet og MgSO^Th^O eller MgC^e^O foreligger fortrinsvis i 10 mængder på henholdsvis 25-35% og 10-20% (eller, når det drejer sig om ved 100°C tørret MgSO^, i en mængde, der svarer til 10-20% MgS04‘7H20.The invention thus relates to a saline product for use as a spice or food additive and containing sodium chloride and potassium chloride, characterized in that it consists of 50-65% by weight sodium chloride, 20-40% by weight potassium chloride and 5-20% by weight MgSO 2 Or at 100 ° C dried MgSO4, corresponding to 5-20% by weight of MgSO4 Th2 O, based on the weight of the total mixture, as well as possibly other physiologically tolerable compounds, except calcium compounds. The potassium chloride and MgSO 2 Th 2 O or MgCl 2 e 2 O are preferably present in 10 amounts of 25-35% and 10-20% respectively (or, in the case of dried MgSO4, at 100 ° C, in an amount corresponding to 10-20% MgSO4'7H2O.
Produktet består sædvanligvis af de anførte bestanddele i de anførte mængder, og produktet kan fremstilles ved blanding af de forskellige 15 bestanddele.The product is usually comprised of the ingredients listed in the amounts indicated, and the product can be prepared by mixing the various ingredients.
Der kendes saltpræparater, hvor natrium er kombineret med andre kationer, hvis formål er at tilføre organismen et eller flere andre vigtige salte. Fx beskrives i dansk fremlæggelsesskrift nr. 129.822 et saltpræparat indeholdende af ca. 20-80 vægtprocent kaliumchlorid og 20 ca. 80-20 vægtprocent natriumchlorid. I modsætning hertil indeholder produktet ifølge opfindelsen desuden et magnesiumsalt, som foruden at være af betydning for magnesium-calciumbalancen også har vist sig at være essentielt for kaliumoptagelsen, hvilket er beskrevet nedenfor.Salt preparations are known in which sodium is combined with other cations whose purpose is to add to the organism one or more other important salts. For example, Danish Patent Specification No. 129,822 discloses a salt composition containing about 20-80% by weight of potassium chloride and 20 approx. 80-20% by weight sodium chloride. In contrast, the product of the invention additionally contains a magnesium salt which, in addition to being important for the magnesium-calcium balance, has also been found to be essential for the potassium uptake, which is described below.
Det i det ovennævnte danske fremlæggelsesskrift beskrevne produkt 25 har desuden vist sig at have en bitter smag og en flov eftersmag, hvilket gør det mindre egnet til den foreliggende opfindelses formål.In addition, the product 25 described in the above-mentioned Danish disclosure has been found to have a bitter taste and a shy aftertaste, which makes it less suitable for the purposes of the present invention.
I tysk fremlæggelsesskrift nr. 20 60 601 beskrives et kosttilskud i form af en tablet bestående af natrium-, calcium-, kalium- og magnesiumsalte. Forholdet mellem natrium og calcium er angivet at være 30 1:2-1:5, dvs. at mængden af calcium i produktet er betydelig. Herved adskiller det beskrevne produkt sig fra produktet ifølge opfindelsen, der netop ikke indeholder calcium, fordi den sædvanlige kost indeholder rigeligt deraf. Det i det tyske fremlæggelsesskrift beskrevne produkt er ikke tænkt som et krydderi, der skal anvendes i stedet 4 150697 for rent natriumchlorid, hvilket vil sige, at der ikke er taget hensyn til produktets smag.German Patent Laid-Open No. 20 60 601 discloses a dietary supplement in the form of a tablet consisting of sodium, calcium, potassium and magnesium salts. The ratio of sodium to calcium is stated to be 1: 2-1: 5, ie. that the amount of calcium in the product is substantial. Hereby, the product described differs from the product according to the invention, which does not contain calcium, because the usual diet contains plenty thereof. The product described in German disclosure is not intended as a spice to be used instead of 4 150697 for pure sodium chloride, which means that the taste of the product has not been taken into account.
I USA-patentskrift nr. 1.998.179 beskrives en saltbianding, hvor forholdet mellem natriumsaltet og et andet alkalimetalsalt, fx kaliumsalt, 5 og magnesiumsalt er ca. 100:5:5. I modsætning hertil angår den foreliggende opfindelse et produkt, hvori kalium og magnesium indgår i betydeligt større mængder, hvorimod mængden af natriumchlorid er begrænset. Med det i det pågældende USA-patentskrift beskrevne produkt opnås derfor ikke den fordel, som opnås med produktet ifølge 10 opfindelsen, nemlig en optimering af balancen mellem natrium, kalium og magnesium i kosten. I modsætning hertil er det med produktet ifølge opfindelsen således muligt at forhindre den belastning, som elektrolytsystemet udsættes for, og som følge deraf opstående forskellige alvorlige organiske forstyrrelser, sygdomme og dødelighed, især 15 ved hjerte- og karsygdomme (Masironi, WHO Chronicle, op.cit, Seelig, op.cit., Karppanen, op.cit.).U.S. Patent No. 1,998,179 discloses a salt blend wherein the ratio of the sodium salt to another alkali metal salt, e.g., potassium salt, and magnesium salt is about 100: 5: 5th In contrast, the present invention relates to a product in which potassium and magnesium are present in significantly greater amounts, whereas the amount of sodium chloride is limited. Therefore, with the product disclosed in the US patent specification, the advantage obtained with the product according to the invention, namely an optimization of the balance between sodium, potassium and magnesium in the diet, is not achieved. By contrast, with the product of the invention, it is thus possible to prevent the strain to which the electrolyte system is subjected and, as a result, various serious organic disorders, diseases and mortality, especially in cardiovascular disease (Masironi, WHO Chronicle, op.). cit, Seelig, op.cit., Carpane, op.cit.).
Som bekendt kan biokemiske livsfænomener kun forekomme i visse vandholdige elektrolytopløsninger. I organismen opretholdes disse opløsninger inden for nøjagtige grænser ved hjælp af et centralt sty-20 ret væske- og elektrolytsystem. De tre strukturelle hoveddele i systemet er blodplasmaet, den interstitielle væske og den intracellulære væske. Til grund for opretholdelsen af den materielle balance ligger en kontinuerligt kompletteret strøm af vand og elektrolytter, som fra tarmene strømmer gennem systemet og hovedsagelig fragår gennem 25 nyrerne. Opretholdelse af skarpt afvigende kation- og anionforhold i celleorganer, den intracellulære væske og ekstracel lu la r rummet forudsætter en aktiv reguleringsvirkning og en aktuel og gennemsnitlig komplettering af de forskellige komponenter inden for rimelige grænser. Hvis tilførselen af en eller flere kationer underskrider eller 30 overstiger de optimale grænser, udsættes elektrolytsystemets reguleringssystem for en belastning, som direkte eller indirekte fører til forandringer og forstyrrelser inden for systemet og øvrige med dets funktion sammenkoblede organiske systemer.As is well known, biochemical life phenomena can only occur in certain aqueous electrolyte solutions. In the organism, these solutions are maintained within precise limits by a centrally controlled liquid and electrolyte system. The three structural major parts of the system are the blood plasma, the interstitial fluid, and the intracellular fluid. The basis for the maintenance of the material balance lies in a continuous complementary flow of water and electrolytes, which flows from the intestines through the system and mainly through the kidneys. Maintaining sharply divergent cation and anion ratios in cell organs, the intracellular fluid and extracellular space requires an active regulatory effect and a current and average completion of the various components within reasonable limits. If the supply of one or more cations falls below or exceeds the optimal limits, the control system of the electrolyte system is subjected to a load which directly or indirectly leads to changes and disturbances within the system and other organic systems interconnected with its function.
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Et af de vigtigste misforhold i den nuværende ernæring er den alt for rigelige tilførsel af natrium, som fremgår ved sammenligning af følgende for voksne personer anbefalede optimale mængder natrium 10-60 mmol/døgn, 5 kalium 50-100 mmol/døgn, magnesium 12-40 mmol/døgn, calcium 20-35 mmol/døgn med de mængder, som indbyggerne i et industrialiseret land har vist sig at indtage i gennemsnit, dvs.One of the major misconceptions in the current diet is the excessive supply of sodium, which is shown by comparing the following recommended optimal amounts of sodium 10-60 mmol / day, 5 potassium 50-100 mmol / day, magnesium 12- 40 mmol / day, calcium 20-35 mmol / day with the amounts that the inhabitants of an industrialized country have shown to consume on average, ie.
10 natrium 230 mmol/døgn, maksimalt 460 mmol/døgn, kalium 60 mmol/døgn, minimalt 10 mmol/døgn, magnesium 15 mmol/døgn, minimalt 2 mmol/døgn, calcium 60 mmol/døgn, maksimalt 210 mmol/døgn.10 sodium 230 mmol / day, maximum 460 mmol / day, potassium 60 mmol / day, minimum 10 mmol / day, magnesium 15 mmol / day, minimum 2 mmol / day, calcium 60 mmol / day, maximum 210 mmol / day.
(Karppanen 1978, Meanly 1976).(Carpans 1978, Meanly 1976).
15 En af de centrale mekanismer i natriumoverskuddet beror på natriums evne til at forøge udskillelsen af kalium i nyrekanalerne, hvilket atter fører til et kaliumtab i organismen. Da tilførselen af kalium, således som det også fremgår af tabellerne, ofte er utilstrækkelig, er resultatet ofte et forøget misforhold mellem dette fysiologisk vigtige ionpar.One of the central mechanisms of the excess sodium is due to the ability of sodium to increase the secretion of potassium in the renal ducts, which in turn leads to a loss of potassium in the organism. As the supply of potassium, as also shown in the tables, is often insufficient, the result is often an increased disproportion between this physiologically important ion pair.
20 Ved omfattende undersøgelser dækkende flere lande har hypertoni-frekvensen vist sig at korrelere kraftigt med den disproportionerede anvendelse af natrium og kalium. Normalt burde føden indeholde natrium og kalium i et optimalt molforhold Na:K = 1:1.20 In extensive studies covering several countries, the frequency of hypertension has been found to correlate strongly with the disproportionate use of sodium and potassium. Normally, the food should contain sodium and potassium in an optimal molar ratio Na: K = 1: 1.
Indholdsproportionerne mellem calcium og magnesium er af central be-25 tydning for flere af hjertets og nervesystemets elektrofysiologiske og enzymatiske reaktioner. Som optimalt forhold for deres molære indhold i føden har man beregnet: Ca:Mg = 1:1-2:1. Magnesium har yderligere vist sig at have en afgørende virkning til fremme af udnyttelsen af kalium. Selv om den daglige føde skulle indeholde kalium i endog ri-30 gelige mængder, er organismen ikke i stand til at udnytte den, men kaliummet udskilles hurtigt som følge af mangelen på magnesium. Den 150697 6 intracellulære elektrolytligevægt forudsætter et vist molforhold i føden mellem magnesium og kalium, som optimalt er Mg:K = 1:4. Det har vist sig, at hyppigheden af visse hjertesygdomme korrelerer kraftigt med en mangel på kalium, især når også tilførselen af magnesium er util-5 strækkelig (Karppanen 1978). Hvis føden indeholder calcium i rigelig mængde og magnesium i ringe mængde, formindsker den rigelige calciummængde i væsentlig grad absorptionen af magnesium. Dette medfører, at ved en formindsket tilførsel af magnesium vanskeliggøres også den biologiske udnyttelse af kalium.The content proportions between calcium and magnesium are of central importance to several of the electrophysiological and enzymatic reactions of the heart and nervous system. The optimal ratio for their molar content in food has been calculated: Ca: Mg = 1: 1-2: 1. Magnesium has further been found to have a crucial effect in promoting the utilization of potassium. Although the daily food should contain potassium in even equal quantities, the organism is unable to utilize it, but the potassium is rapidly excreted due to the lack of magnesium. The intracellular electrolyte equilibrium presupposes a certain molar ratio in the feed between magnesium and potassium, which is optimally Mg: K = 1: 4. It has been found that the frequency of certain heart diseases correlates strongly with a deficiency of potassium, especially when the supply of magnesium is also insufficient (Karppanen 1978). If the food contains calcium in copious amounts and magnesium in small amounts, the abundant calcium content significantly reduces the absorption of magnesium. This means that the reduced use of magnesium also makes the biological utilization of potassium difficult.
10 På trods af dette har der indtil nu ikke været foretaget generelle foranstaltninger til optimering af tilførselen af elektrolytter gennem den normale ernæring. Fra behandlingen af hjertesygdomme stammer nogle begrænsede forsøg på at eliminere en alt for stor natriumbelastning gennem erstatning af en del af saltbehovet i kosten, sædvanligvis med 15 kalium- eller ammoniumholdige erstatningsstoffer.10 Despite this, no general measures have been taken so far to optimize the supply of electrolytes through normal nutrition. From the treatment of heart disease came some limited attempts to eliminate excessive sodium loading by replacing part of the salt requirement in the diet, usually with potassium or ammonium-containing substitutes.
Ligeledes har kaliumtabletter været anvendt til erstatning af kalium-tabet, som forårsages af visse til behandlingen af hypertoni anvendte lægemidler (thiazider).Similarly, potassium tablets have been used to replace the potassium loss caused by certain drugs used to treat hypertension (thiazides).
Karakteristisk for de benyttede metoder er det imidlertid, at de retter 20 deres opmærksomhed mod kompenseringen af en bestemt kation. I den moderne industrialiserede verden er imidlertid natrium-, kalium-, s* magnesium- og calciumindholdene i en sund persons kost disproportioneret i forhold til hinanden. Kvantitativt overstiger natrium og calcium i betydelig grad anbefalingerne vedrørende den daglige kost, 25 medens kalium- og magnesiummængderne forbliver mindre end anbefalet. Af denne årsag er der grund til at rette særlig opmærksomhed mod elektrolytbalancen og mineralmængderne i den daglige ernæring.Characteristic of the methods used, however, is that they direct their attention to the compensation of a particular cation. In the modern industrialized world, however, the sodium, potassium, magnesium and calcium content of a healthy person's diet is disproportionate to one another. Quantitatively, sodium and calcium significantly exceed the daily diet recommendations, while the potassium and magnesium levels remain less than recommended. For this reason, special attention is paid to the electrolyte balance and the mineral amounts in daily nutrition.
Kogsaltproduktet ifølge opfindelsen kan fremstilles ved tilsætning af kaliumchlorid og MgSO^TH^O eller MgCbe^O eller ved 100°C tørret 30 MgSO^ til natriumchlorid i sådanne mængder, at der opnås et hensigtsmæssigt forhold mellem kationerne.The saline product of the invention may be prepared by the addition of potassium chloride and MgSO 2 TH 2 O or MgCl 2 O or at 100 ° C dried 30 MgSO 4 to sodium chloride in such amounts as to obtain an appropriate ratio of the cations.
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Ved tilsætning af et saltprodukt ifølge opfindelsen til fødevarer eller råmaterialer derfor og til individuelle måltider samt til krydderier, såsom soyabønneolie, kan en mere optimal balance opnås i ernæringen med hensyn til elektrolytter.Therefore, by adding a salt product according to the invention to foods or raw materials and to individual meals as well as to spices, such as soybean oil, a more optimal balance can be obtained in the nutrition with respect to electrolytes.
5 Opfindelsen belyses nærmere ved nedenstående eksempler.The invention is illustrated in more detail by the following examples.
EKSEMPEL 1EXAMPLE 1
Et kogsaltprodukt blev fremstillet ved blanding af følgende bestanddele:A saline product was prepared by mixing the following ingredients:
NaCI 65 vægtprocent 10 KCI 25 vægtprocentNaCl 65% by weight 10 KCI 25% by weight
MgSO^HjO 10 vægtprocentMgSO4 H₂O 10% by weight
Dette produkt er testet i en undersøgelse, som er foretaget i Nordka-relen i Finland (beskrevet i Pietinen et al., "Sodium Intake Reduction in Volunteer Families by Using a Salt Substitute and Nutrition Coun-15 selling", Ann. Nutr. Metab. 25, 1981, s. 371-380. Ved undersøgelsen udførtes en dobbelt blindtest på 58 frivillige familier, som alle havde et 13-årigt barn. I testen anvendtes dels almindeligt salt (NaCI) og dels det her fremstillede kogsaltprodukt. Efter anvendelse gennem et stykke tid bad man mødrene om at vurdere kostens saltsmag i sam-20 menligning med det almindelige salt, som tidligere var blevet anvendt.This product has been tested in a study conducted in the Nordka Relay in Finland (described in Pietinen et al., "Sodium Intake Reduction in Volunteer Families by Using a Salt Substitute and Nutrition Coun-15 Selling", Ann. Nutr. Metab 25, 1981, pp. 371-380. In the study, a double blind test was carried out on 58 voluntary families, all of whom had a 13-year-old child, using common salt (NaCI) and boiling salt product produced here. for a while, the mothers were asked to assess the salt's taste in comparison with the common salt previously used.
Dertil svarede 48% af dem, som anvendte almindeligt salt, og 36% af dem, som anvendte kogsaltproduktet, at maden smagte lige så salt som sædvanligt, 45% af dem, som anvendte almindeligt salt, og 64% af dem, som anvendte kogsaltproduktet, mente, at maden var mindre salt end 25 sædvanligt, medens 7%, henholdsvis 0% mente, at maden var mere salt end sædvanligt. Dette viser, at kogsaltproduktet ifølge opfindelsen har en smag, som stemmer godt overens med smagen af almindeligt kogsalt, og som derfor i princippet kan erstatte natriumchlorid som bo'rdsalt.In addition, 48% of those using common salt and 36% of those using the saline product said that the food tasted as salty as usual, 45% of those using common salt, and 64% of those using the saline product. , considered that the food was less salty than usual, while 7% and 0%, respectively, felt that the food was more salty than usual. This shows that the saline product according to the invention has a taste which is well in line with the taste of ordinary saline, and which can therefore in principle replace sodium chloride as table salt.
8 150697 EKSEMPEL 2EXAMPLE 2
Et kogsaltprodukt blev fremstillet ved blanding af følgende bestanddele:A saline product was prepared by mixing the following ingredients:
NaCI 65 vægtprocent 5 KCi 25 vægtprocentNaCl 65% by weight 5 KCi 25% by weight
MgC^et^O 10 vægtprocentMgCl2 and 10% by weight
Der blev fremstillet en 2%’s vandig opløsning af denne blanding, hvorefter et smagspanel bestående af 6 personer sammenlignede smagen med en 2%’s vandig opløsning af blandingen ifølge eksempel 1. Et 10 smagspanel fandt, at denne blanding var noget mindre bitter end blandingen ifølge eksempel 1.A 2% aqueous solution of this mixture was prepared, after which a taste panel of 6 persons compared the taste with a 2% aqueous solution of the mixture of Example 1. A 10 taste panel found this mixture to be somewhat less bitter than the mixture of Example 1.
EKSEMPEL 3EXAMPLE 3
Et kogsaltprodukt blev fremstillet ved blanding af følgende bestanddele: 15 NaCI 50 vægtprocent KCI 40 vægtprocentA saline product was prepared by mixing the following ingredients: 15 NaCl 50% by weight KCI 40% by weight
MgC^'eE^O 10 vægtprocentMgCl3% E10% by weight
Der blev fremstillet en 2%'s vandig opløsning af blandingen, som blev testet på samme måde som blandingen ifølge eksempel 2. Et smagspanel 20 fandt, at smagen af denne blanding i det væsentlige var den samme som for blandingen ifølge eksempel 1.A 2% aqueous solution of the mixture was prepared which was tested in the same manner as the mixture of Example 2. A taste panel 20 found that the taste of this mixture was essentially the same as that of the mixture of Example 1.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK32583A DK32583A (en) | 1978-02-24 | 1983-01-27 | MINERAL WATER |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI780627A FI60107C (en) | 1978-02-24 | 1978-02-24 | SOM KRYDDA ELLER SOM KONSERVERINGSMEDEL FOER LIVSMEDEL ANVAENDBAR BORDSSALTPRODUKT |
| FI780627 | 1978-02-24 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DK73779A DK73779A (en) | 1979-08-25 |
| DK150697B true DK150697B (en) | 1987-06-01 |
| DK150697C DK150697C (en) | 1991-11-25 |
Family
ID=8511503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK073779AA DK150697C (en) | 1978-02-24 | 1979-02-20 | Saline product for use as a spice or food additive and containing sodium chloride and potassium chloride |
Country Status (19)
| Country | Link |
|---|---|
| JP (1) | JPS54126778A (en) |
| AT (1) | AT379294B (en) |
| AU (1) | AU529716B2 (en) |
| BE (1) | BE874413A (en) |
| BR (1) | BR7901216A (en) |
| CA (1) | CA1112173A (en) |
| CH (1) | CH642827A5 (en) |
| DE (1) | DE2906697A1 (en) |
| DK (1) | DK150697C (en) |
| FI (1) | FI60107C (en) |
| FR (1) | FR2450568B1 (en) |
| GB (1) | GB2015863B (en) |
| IN (1) | IN149964B (en) |
| IT (1) | IT1119908B (en) |
| NL (1) | NL7901469A (en) |
| NO (1) | NO150704C (en) |
| SE (2) | SE440019B (en) |
| SU (1) | SU1079166A3 (en) |
| ZA (1) | ZA79796B (en) |
Families Citing this family (38)
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|---|---|---|---|---|
| JPS5779860A (en) * | 1980-11-07 | 1982-05-19 | Shogo Yamada | Seasoning composition |
| JPS57159452A (en) * | 1981-03-09 | 1982-10-01 | Japan Organo Co Ltd | Preparation of food made of wheat flour |
| JPS57163468A (en) * | 1981-03-30 | 1982-10-07 | Takeda Chem Ind Ltd | Preparation of salted fish egg |
| US4473595A (en) * | 1982-01-04 | 1984-09-25 | Rood Robert P | Low-sodium salt substitute |
| CH634203A5 (en) * | 1982-01-12 | 1983-01-31 | Haigis Erich Mathias | DRINK FOR PEOPLE AND ANIMALS. |
| CA1245097A (en) * | 1982-11-30 | 1988-11-22 | Lawrence Buckholz, Jr. | Mixed seasoning |
| JPS59198953A (en) * | 1983-04-26 | 1984-11-10 | Kobayashi Seiyaku Kk | Low-sodium salty taste seasoning |
| FR2552631B1 (en) * | 1983-10-03 | 1990-10-19 | Meram Sa Laboratoires | MILK AND MILK PRODUCTS DEPLETED OR NOT IN CALCIUM AND ENRICHED IN MAGNESIUM |
| CH644737A5 (en) * | 1983-10-10 | 1984-08-31 | Baltensperger E Natrex Diaetet | DRINK WITH A HIGH MAGNESIUM CONTENT. |
| FI834309A (en) * | 1983-11-24 | 1985-05-25 | Pharmaconsult Oy | SALTBLANDNING. |
| JPS60175193U (en) * | 1984-04-28 | 1985-11-20 | 東陶機器株式会社 | unit shower room |
| FR2574629B1 (en) * | 1984-12-18 | 1987-04-24 | Curtat Gilbert | PROCESS FOR PRODUCING HYPOSODE CHEESE, ESPECIALLY HYPOSODE GRUYERE CHEESE |
| JPH0321570Y2 (en) * | 1985-03-09 | 1991-05-10 | ||
| JPH0321571Y2 (en) * | 1985-03-20 | 1991-05-10 | ||
| DE3674536D1 (en) * | 1985-04-09 | 1990-10-31 | Sunpol Consult Aps | COMPOSITION AND METHOD FOR PRODUCING MINERAL SALT. |
| JPS6283847A (en) * | 1985-10-07 | 1987-04-17 | Tanpei Seiyaku Kk | Healthy tea |
| EP0291578A1 (en) * | 1987-05-20 | 1988-11-23 | Kopalnia Soli "Wieliczka" | Table salt enriched in bioelements |
| JPS63195062U (en) * | 1987-06-04 | 1988-12-15 | ||
| JPH0523717Y2 (en) * | 1987-11-09 | 1993-06-17 | ||
| JPS6413981A (en) * | 1988-03-01 | 1989-01-18 | Isao Moriya | Method for sterilization and disinfection utilizing magnesium chloride |
| SE465669B (en) * | 1988-07-15 | 1991-10-14 | Hanson & Moehring Ab | SALT FOR FOOD SUMMARY AND PROCEDURE FOR ITS PREPARATION |
| JPH02200164A (en) * | 1989-01-30 | 1990-08-08 | Nikken Food Honsha Kk | Mineral balanced salt and production thereof |
| FR2648318B1 (en) * | 1989-06-20 | 1992-06-19 | Agronomique Inst Nat Rech | HYPOSODE CHEESES AND THEIR PROCESS FOR OBTAINING |
| NL9000613A (en) * | 1990-03-16 | 1991-10-16 | Friesland Condensfab | CALCIUM ENRICHED FERMENTED MILK BEVERAGES. |
| JPH04126049A (en) * | 1990-09-17 | 1992-04-27 | Nichii Suishiyou Kouren:Kk | Mineral-containing low-sodium soy sauce |
| DE4320853C2 (en) * | 1993-06-23 | 1996-06-27 | Kbi Kunststoffbeutel Produktio | Solid mixture of minerals |
| FR2708178B1 (en) * | 1993-07-26 | 1995-10-20 | Midi Salines Est Cie Salins | Composition for salting and preserving foodstuffs and its use. |
| WO1996029890A1 (en) * | 1995-03-24 | 1996-10-03 | Felbena Ag | Preparations for raising the mineral content of water and drinks, a process for producing such preparations and the use of such preparations |
| US5871803A (en) * | 1997-05-30 | 1999-02-16 | Campbell Soup Company | Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products |
| US6541050B1 (en) | 1998-11-27 | 2003-04-01 | Campbell Soup Company | Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products |
| FR2811518B1 (en) * | 2001-05-11 | 2003-02-14 | Olivier Claude Alain Roujansky | DECREASE IN ACIDITY AND MAGNESIUM ENRICHMENT OF SPECIAL DAIRY FOOD COMPOSITIONS PREVIOUSLY ACIDIFIED BY LACTOFERMENTATION OR BY ADDITION OF LACTIC ACID |
| NL1019544C2 (en) | 2001-12-12 | 2003-06-13 | Sara Lee De Nv | Device for offering and dispensing mineral water suitable for consumption. |
| KR20090004886A (en) * | 2006-02-28 | 2009-01-12 | 데이빗 알. 비먼 | Water formulation |
| EP2066183B1 (en) | 2006-09-04 | 2017-02-01 | Barry Callebaut AG | Method for elaborating chocolate |
| US20100227023A1 (en) | 2009-03-06 | 2010-09-09 | Danisco A/S | Seasoning blend |
| FI20105209A0 (en) | 2010-03-04 | 2010-03-04 | Ekakos Oy | Products and Method |
| FI128196B (en) | 2013-06-10 | 2019-12-13 | Valio Oy | Cheese and method for its manufacturing |
| DE102017200434A1 (en) * | 2016-01-13 | 2017-07-13 | Robert Finke | Whey-containing body care product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1998179A (en) * | 1930-12-27 | 1935-04-16 | Wolf Eduard Julius | Physiologically balanced salt mixture |
| GB388513A (en) * | 1930-12-27 | 1933-03-02 | Nordmark Werke Gmbh | Improvements in and relating to the treatment of organic materials of cellular character with salt solutions and salt mixtures for use in such treatment |
| DK50773C (en) * | 1934-02-13 | 1935-10-14 | Richard Gottschalk | Freewheel Hub with Retirement Brake. |
| US2224252A (en) * | 1938-10-10 | 1940-12-10 | Edward C Callaway | Food product and the process of making it |
| DK78665C (en) * | 1949-06-30 | 1954-12-27 | Cand Agr Et Forest | Process for the preparation of a nutrient salt solution. |
| DK100573C (en) * | 1953-08-03 | 1964-12-14 | Mond Nickel Co Ltd | A method of introducing a solid additive into a metal melt, and an apparatus for carrying out the method. |
| US3514296A (en) * | 1967-01-16 | 1970-05-26 | Morton Int Inc | Salt substitute |
| FR1583412A (en) * | 1967-12-20 | 1969-10-31 | ||
| FR2082097A5 (en) * | 1970-03-03 | 1971-12-10 | Abeille Elzear | Evaporated sea water - use in food as a source of trace elements |
| DE2060601B2 (en) * | 1970-09-02 | 1980-05-22 | V. Berthelsen Industrial Commercial Co. A/S, Hellerup (Daenemark) | Food supplements |
| ZA73288B (en) * | 1972-02-25 | 1973-10-31 | Hoffmann La Roche | Mineral salts containing preparation |
| GB1493993A (en) * | 1975-05-16 | 1977-12-07 | Howard A | Dietary supplement and dietary methods employing said supplement for the treatment of obesity |
| DE2527003A1 (en) * | 1974-06-25 | 1976-01-15 | Chimicasa Gmbh | DIET SALT |
| GB1422193A (en) * | 1974-07-26 | 1976-01-21 | Smith Kline French Lab | Pharmaceutical compositions |
| US4068006A (en) * | 1976-10-07 | 1978-01-10 | Akzona Incorporated | Salt seasoning mixture |
-
1978
- 1978-02-24 FI FI780627A patent/FI60107C/en not_active IP Right Cessation
-
1979
- 1979-02-20 AU AU44402/79A patent/AU529716B2/en not_active Ceased
- 1979-02-20 DK DK073779AA patent/DK150697C/en active
- 1979-02-20 ZA ZA79796A patent/ZA79796B/en unknown
- 1979-02-21 CA CA322,056A patent/CA1112173A/en not_active Expired
- 1979-02-21 DE DE19792906697 patent/DE2906697A1/en not_active Withdrawn
- 1979-02-22 SE SE7901586A patent/SE440019B/en not_active IP Right Cessation
- 1979-02-23 NO NO790635A patent/NO150704C/en unknown
- 1979-02-23 NL NL7901469A patent/NL7901469A/en not_active Application Discontinuation
- 1979-02-23 BR BR7901216A patent/BR7901216A/en unknown
- 1979-02-23 IT IT67413/79A patent/IT1119908B/en active
- 1979-02-23 AT AT0144179A patent/AT379294B/en not_active IP Right Cessation
- 1979-02-23 CH CH182079A patent/CH642827A5/en unknown
- 1979-02-23 FR FR7904742A patent/FR2450568B1/en not_active Expired
- 1979-02-23 GB GB7906494A patent/GB2015863B/en not_active Expired
- 1979-02-23 SU SU792733600A patent/SU1079166A3/en active
- 1979-02-23 JP JP2059679A patent/JPS54126778A/en active Granted
- 1979-02-23 BE BE193665A patent/BE874413A/en not_active IP Right Cessation
- 1979-02-24 IN IN170/CAL/79A patent/IN149964B/en unknown
-
1984
- 1984-06-14 SE SE8403228A patent/SE448145B/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| NO790635L (en) | 1979-08-27 |
| ATA144179A (en) | 1985-05-15 |
| BR7901216A (en) | 1979-10-02 |
| DK150697C (en) | 1991-11-25 |
| IT1119908B (en) | 1986-03-19 |
| JPS54126778A (en) | 1979-10-02 |
| NO150704B (en) | 1984-08-27 |
| FI60107C (en) | 1982-12-13 |
| DE2906697A1 (en) | 1979-09-06 |
| SU1079166A3 (en) | 1984-03-07 |
| CH642827A5 (en) | 1984-05-15 |
| FR2450568B1 (en) | 1987-05-22 |
| BE874413A (en) | 1979-06-18 |
| GB2015863B (en) | 1982-12-15 |
| NO150704C (en) | 1984-12-05 |
| FR2450568A1 (en) | 1980-10-03 |
| ZA79796B (en) | 1980-02-27 |
| JPS5756858B2 (en) | 1982-12-01 |
| SE8403228L (en) | 1984-06-14 |
| DK73779A (en) | 1979-08-25 |
| SE8403228D0 (en) | 1984-06-15 |
| AU529716B2 (en) | 1983-06-16 |
| SE448145B (en) | 1987-01-26 |
| GB2015863A (en) | 1979-09-19 |
| NL7901469A (en) | 1979-08-28 |
| SE7901586L (en) | 1979-08-25 |
| IN149964B (en) | 1982-06-19 |
| SE440019B (en) | 1985-07-15 |
| FI60107B (en) | 1981-08-31 |
| AT379294B (en) | 1985-12-10 |
| AU4440279A (en) | 1979-08-30 |
| CA1112173A (en) | 1981-11-10 |
| FI780627A (en) | 1979-08-25 |
| IT7967413A0 (en) | 1979-02-23 |
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