FI60107B - SOM KRYDDA ELLER SOM KONSERVERINGSMEDEL FOER LIVSMEDEL ANVAENDBAR BORDSSALTPRODUKT - Google Patents

SOM KRYDDA ELLER SOM KONSERVERINGSMEDEL FOER LIVSMEDEL ANVAENDBAR BORDSSALTPRODUKT Download PDF

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FI60107B
FI60107B FI780627A FI780627A FI60107B FI 60107 B FI60107 B FI 60107B FI 780627 A FI780627 A FI 780627A FI 780627 A FI780627 A FI 780627A FI 60107 B FI60107 B FI 60107B
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potassium
magnesium
som
sodium
ratios
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FI60107C (en
FI780627A (en
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Heikki Karppanen
Eero Bergqvist
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Suomen Laeaeketehdas Oy Salco
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Application filed by Suomen Laeaeketehdas Oy Salco filed Critical Suomen Laeaeketehdas Oy Salco
Priority to FI780627A priority Critical patent/FI60107C/en
Priority to ZA79796A priority patent/ZA79796B/en
Priority to DK073779AA priority patent/DK150697C/en
Priority to AU44402/79A priority patent/AU529716B2/en
Priority to DE19792906697 priority patent/DE2906697A1/en
Priority to CA322,056A priority patent/CA1112173A/en
Priority to SE7901586A priority patent/SE440019B/en
Priority to NL7901469A priority patent/NL7901469A/en
Priority to GB7906494A priority patent/GB2015863B/en
Priority to JP2059679A priority patent/JPS54126778A/en
Priority to SU792733600A priority patent/SU1079166A3/en
Priority to AT0144179A priority patent/AT379294B/en
Priority to BE193665A priority patent/BE874413A/en
Priority to FR7904742A priority patent/FR2450568B1/en
Priority to IT67413/79A priority patent/IT1119908B/en
Priority to CH182079A priority patent/CH642827A5/en
Priority to BR7901216A priority patent/BR7901216A/en
Priority to NO790635A priority patent/NO150704C/en
Priority to IN170/CAL/79A priority patent/IN149964B/en
Priority to FI792577A priority patent/FI792577A/en
Priority to FI792582A priority patent/FI60108B/en
Priority to FI792583A priority patent/FI792583A/en
Priority to FI792578A priority patent/FI792578A/en
Priority to FI792579A priority patent/FI792579A/en
Priority to FI792580A priority patent/FI792580A/en
Priority to FI792581A priority patent/FI792581A/en
Publication of FI780627A publication Critical patent/FI780627A/en
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Priority to NO831751A priority patent/NO158773C/en
Priority to SE8403228A priority patent/SE448145B/en
Priority to AR30933087A priority patent/AR240532A3/en

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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
    • 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
    • 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
    • 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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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Animal Behavior & Ethology (AREA)
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  • Medicinal Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Seasonings (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Medicinal Preparation (AREA)

Abstract

Compsn. for oral admin. which contain cations in desired physiological ratios, are prepd. by mixing the cpds, in known manner, in proportions such that the molar ratios of the obtd. products falls within the following limits:-. Potassium:Sodium = 1:10 to 100:1 (pref. 1:1) and/or Potassium: Magnesium = 1:10 to 100:1 (pref. 3-4:1) and/or Magnesium:Calcium = 1:10 to 100:1 (pref. 1:2-1). - Used for preparation of products with cations in the desired ratios so as to avoid health problems due to food, medicaments etc. contg. disproportionate ratios of electrolytes e.g. electrolyte unbalance may lead to hypertension, cardiac troubles as vascular degeneration.

Description

ΓΓ3^7] fBl ^KUULUTUSjUUCAISU ,Π1Π9 JSa lbj (11) utlAgcnIngsskrift O U I U / C (45) Patentti oyÖnn-?-»ty 13 12 1922 ÄrV2r, Patent cedielat ’ (51) K».ik?/IM.CI.3 a 23 1 1/237 SUOMI —FINLAND (21) P««"«lh*k«"»»*-P*t.ntti»öknlnf 780627 (22) H»k*ml*p«WI — AnaMcnlngidag 2¼. 02.78 ' (23) Alkupllvt—•GlMghcudtg 2^.02.78 (41) Tullut |ulkls*k*l — Bllvlt offtntllf 25.08.79ΓΓ3 ^ 7] fBl ^ ADVERTISING, Π1Π9 JSa lbj (11) utlAgcnIngsskrift OUIU / C (45) Patentti oyÖnn -? - »ty 13 12 1922 ÄrV2r, Patent cedielat '(51) K» .ik? /IM.CI.3 a 23 1 1/237 FINLAND —FINLAND (21) P «« "« lh * k «" »» * - P * t.ntti »öknlnf 780627 (22) H» k * ml * p «WI - AnaMcnlngidag 2¼. 02.78 '(23) Startup— • GlMghcudtg 2 ^ .02.78 (41) Tullut | ulkls * k * l - Bllvlt offtntllf 25.08.79

Patentti- ja rekisterihallitus ... u-ail, . . ,..., _ ^ , , (44) Nlhtlvlk*lp»non ja kuuU|ullut(un pvm. —National Board of Patents and Registration ... u-ail,. . , ..., _ ^,, (44) Nlhtlvlk * lp »non ja moonU | ullut (un pvm. -

Patent- och registerstyrelsen ' Antiikin utligd oeh utl.tkrift.n publlc«r»d 31.08.81 (32)(33)(31) Pyydetty «tuoikwt — Begird prlorltct (71) Suomen Lääketehdas Oy Salco, Sahaajankatu U9, ΟΟθΙΟ Helsinki 8l, Suomi-Finland(Fl) (72) Heikki Karppanen, Oulu, Eero Bergqvist, Helsinki, Suomi-Finland(FI) (7M Oy Kolster Ab (5*0 Ruokasuolatuote käytettäväksi mausteena tai säilöntäaineena ruokatavaroita varten - Som krydda eller som konserveringsmedel för livsmedel användbar bordssaltproduktPatent- och registerstyrelsen 'Antiikin utligd oeh utl.tkrift.n publlc «r» d 31.08.81 (32) (33) (31) Requested «Tuoikwt - Begird prlorltct (71) Suomen Lääketehdas Oy Salco, Sahaajankatu U9, ΟΟθΙΟ Helsinki 8l , Suomi-Finland (Fl) (72) Heikki Karppanen, Oulu, Eero Bergqvist, Helsinki, Finland-Finland (FI) 7M Oy Kolster Ab (5 * 0 Food salt product for use as a spice or preservative in foodstuffs - Som krydda eller som konserveringsmedel för livsmedel användbar bordssaltprodukt

Elimistön elektrolyyttijärjestelmän tasapaino perustuu sen eri ainesosien jatkuvan hukan korvaamiseen oraalisen täydennyksen, lähinnä ravitsemuksen avulla. Ravitsemuksen oltua vallitsevasti perinteeseen pohjautuva toiminta, ei monia keskeisiä ravitsemuksen ja elimistön tarpeiden välisiä vuorovaikutuksia ole toistaiseksi paljonkaan huomioitu. Nykyisessä teollistuneessa maailmassa ravinnon natrium-, kalium-, magnesium- ja kalsiumpitoisuudet ovat jyrkässä epäsuhteessa toisiinsa nähden. Vuorokautisessa dieetissä natrium ja kalsium ylittävät usein optimaaliarvot moninkertaisesti, kun taas kalium- ja magnesium-määrät jäävät usein suosituksia oleellisesti pienemmiksi. Natriumin ja kalsiumin osalta on vääristymiin yleensä syynä runsas ruokasuolan sekä maitotuotteiden käyttö kun taas magnesium ja kalium ovat vähentyneet voimakkaasti viljan ja muiden ravintoaineiden puhdistus-, valmistus- ja säilöntätoimenpi-teiden seurauksena (Meneely, G.R. & Battarbee, H.D.: High sodium -low potassium environment and hypertension. Am. J. Cardiol. 38, 768-785, 1976). Viime vuosina on lääketieteellisessä kirjallisuu- 2 60107 dessa esitetty lukuisia ravinnon epäsuhtaisesta elektrolyyttikokoo-muksesta johtuvia häiriöitä, jotka pitempään jatkuessaan johtavat elimistön monien toimintojen sairaalloisiin muutoksiin. Verenpainetauti ja degeneratiiviset verisuoni- ja sydänsairaudet ovat tässä yhteydessä olleet keskeisen huomion kohteina (Karppanen: Adv. Cardiol., Voi. 25, s. 9-24, 1978; Masironi: Bull. WHO, VoL 40, s. 305-312, 1969; Meneely: The American Journal of Cardiology, Voi.The balance of the body’s electrolyte system is based on compensating for the constant loss of its various ingredients through oral supplementation, mainly nutrition. Since nutrition has been predominantly tradition-based, many of the key interactions between nutrition and the needs of the body have so far not been much addressed. In today’s industrialized world, dietary sodium, potassium, magnesium, and calcium levels are in sharp proportion to each other. In the daily diet, sodium and calcium often exceed the optimal values many times over, while the amounts of potassium and magnesium often remain substantially lower than the recommendations. With regard to sodium and calcium, distortions are usually due to the high use of table salt and dairy products, while magnesium and potassium have been severely reduced as a result of measures to clean, prepare and preserve cereals and other nutrients (Meneely, GR & Battarbee, HD: High sodium -low potassium environment and hypertension. Am. J. Cardiol. 38, 768-785, 1976). In recent years, the medical literature has reported numerous disorders due to disproportionate electrolyte composition in the diet, which, if prolonged, lead to pathological changes in many functions of the body. Hypertension and degenerative vascular and cardiovascular diseases have been the focus of attention in this context (Karppanen: Adv. Cardiol., Vol. 25, pp. 9-24, 1978; Masironi: Bull. WHO, VoL 40, pp. 305-312, 1969 Meneely: The American Journal of Cardiology, Vol.

38, s. 768-785, 1976; Schroeder: Medical Clinics of North America, Voi. 58, s. 381-396, No. 2, 1974; WHO Chronicle, Voi. 27 s. 534-538, 1973). Hälyyttävästä tilanteesta huolimatta ei normaalin ravitsemuksen piirissä ole toistaiseksi suoritettu elektrolyyttien saantia optimoivia toimenpiteitä.38, pp. 768-785, 1976; Schroeder: Medical Clinics of North America, Vol. 58, pp. 381-396, no. 2, 1974; WHO Chronicle, Vol. 27 pp. 534-538, 1973). Despite the alarming situation, no measures have been taken so far in the field of normal nutrition to optimize the intake of electrolytes.

Tärkeimpiä nykyisessä ravitsemuksessa vallitsevia epäsuhtai-suuksia on natriumin liiallinen tarjonta, joka käy esille kun oheisia aikuisille suositettuja optimimääriä natrium 10-60 mmoolia/vrk, kalium 50-100 mmoolia/vrk, magnesium 12-40 mmoolia/vrk, kalsium 20-35 mmoolia/vrk verrataan määriin, joita teollistuneen maan asukkaiden on keskimäärin todettu saavan natrium 230 mmoolia/vrk maksimaalisesti 460 mmoolia/vrk, kalium 60 mmoolia/vrk minimaalisesti 10 mmoolia/vrk, magnesium 15 mmoolia/vrk minimaalisesti 2 mmoolia/vrk, kalsium 60 mmoolia/vrk maksimaalisesti 210 mmoolia/vrk.The main disparities in current nutrition are the oversupply of sodium, which occurs when the following optimal amounts of sodium are recommended for adults 10-60 mmol / day, potassium 50-100 mmol / day, magnesium 12-40 mmol / day, calcium 20-35 mmol / day, days are compared to the amounts that the inhabitants of an industrialized country have been found to receive on average 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.

Eräs natriumylimäärän keskeisistä mekanismeista perustuu natriumin kykyyn lisätä kaliumin eritystä munuaistulehduksissa, mikä puolestaan aiheuttaa kaliumhukkaa elimistössä. Kun kaliumtarjonta, kuten taulukoistakin esille käy, on usein vajavaista on seurauksena voimistunut epäsuhta tämän fysiologisesti tärkeän ioniparin piirissä. Laajoissa useita valtioita kattavissa tutkimuksissa on verenpainetaudin esiintymistiheyden todettu voimakkaasti korreloituvan natriumin ja kaliumin epäsuhtaiseen käyttöön. Normaalisti ravinnon tulisi sisältää natriumia ja kaliumia optimaalisessa moolisuhteessa Na:K = 1:1.One of the key mechanisms of sodium excess is based on the ability of sodium to increase potassium secretion in nephritis, which in turn causes potassium loss in the body. When the potassium supply, as shown in the tables, is often deficient, an increased mismatch within this physiologically important ion pair results. Extensive cross-country studies have found that the incidence of hypertension is strongly correlated with the disproportionate use of sodium and potassium. Normally, the diet should contain sodium and potassium in an optimal molar ratio of Na: K = 1: 1.

Kalsiumin ja magnesiumin pitoisuussuhteilla on keskeinen merkitys useille sydämen ja hermoston elektrofysiologisille ja ent-symaattisille reaktioille. Niiden moolipitoisuuksien optimaaliseksi suhteeksi ravinnossa on arvioitu: Ca:Mg = 1:1 - 2:1. Magnesiumilla on lisäksi todettu olevan ratkaiseva kaliumin hyväksikäyttöä edis- 3 601 07 tävä vaikutus. Vaikka päivittäinen ravinto sisältäisi runsaastikin kaliumia ei elimistö kykene hyödyntämään sitä, vaan kalium erittyy nopeasti magnesiumpuutteen vallitessa. Solun sisäinen elektrolyytti-tasapaino edellyttää tiettyä ravinnon molaarista suhdetta magnesiumin ja kaliumin välillä, joka optimaalisesti on Mg:K = 1:4. Tiettyjen sydänsairauksien esiintymistiheyden on todettu voimakkaasti korre-loituvan kaliumin puutteeseen varsinkin silloin kun myös magnesiumin saanti on vajavaista. Mikäli ravinto sisältää runsaasti kalsiumia ja vähän magnesiumia, vähentää runsas kalsium-määrä magnesiumin imeytymistä oleellisesti. Tämä merkitsee, että magnesiumin saannin vähentyessä vaikeutuu myös kaliumin biologinen hyväksikäyttö. Optimaalisesti tulisi ravinnon sisältää moolisuhteessa Ca:Mg = 1:1 -2:1 .Calcium-magnesium concentration ratios play a key role in several electrophysiological and enzymatic reactions of the heart and nervous system. The optimal ratio of their molar concentrations in the diet has been estimated to be: Ca: Mg = 1: 1 to 2: 1. In addition, magnesium has been found to have a decisive effect on the utilization of potassium. Even if the daily diet is rich in potassium, the body is unable to utilize it, but potassium is rapidly excreted in the presence of magnesium deficiency. Intracellular electrolyte balance requires a certain dietary molar ratio of magnesium to potassium, which is optimally Mg: K = 1: 4. The incidence of certain heart diseases has been found to be strongly correlated with potassium deficiency, especially when magnesium intake is also deficient. If the diet is high in calcium and low in magnesium, a high amount of calcium substantially reduces the absorption of magnesium. This means that as magnesium intake decreases, the biological utilization of potassium also becomes more difficult. Optimally, the diet should contain a molar ratio of Ca: Mg = 1: 1 to 2: 1.

Käsitys suolan (NaCl) vaarallisuudesta sydän- ja verenpaine-tautipotilaille on jo suhteellisen vanha. Aikaisemmin olikin rutiininomaista määrätä suolarajoitus näille potilaille. Uudet lääkkeet, ns. diureetit, kuitenkin mullistivat lähinnä verenpainetauti-potilaiden hoidon. Nähtiin, että suolarajoitus ei enää ollut tarpeen, koska uudet lääkkeet tehokkaasti poistivat liian suolan elimistöstä spesifisen verenpainetta alentavan vaikutuksen lisäksi. Myöhemmin on kuitenkin havaittu, että diureetit ainoastaan vaikuttavat elimistön elektrolyyttitasapainoon eli paitsi, että ne poistavat natriumia, niin ne myöskin poistavat kaliumia ja havaintojemme mukaan myöskin magnesiumia elimistössä.The notion of the dangers of salt (NaCl) for heart and hypertension patients is already relatively old. In the past, it was routine to prescribe a salt restriction for these patients. New medicines, the so-called diuretics, however, revolutionized the treatment of patients with hypertension. It was seen that salt restriction was no longer necessary because the new drugs effectively removed too much salt from the body in addition to the specific antihypertensive effect. However, it has since been found that diuretics only affect the body's electrolyte balance, i.e. not only do they remove sodium, they also remove potassium and, according to our findings, magnesium in the body.

Mitattaessa kyseisten elektrolyyttien päivittäistä saantia on päädytty siihen, että natriumin määrä kohoaa noin 15 g/päivä, optimin ollessa 1,5 - 3,0 g päivässä. Magnesiumin määrä on noin puolet optimaalisesta ja kaliumin määrä on hieman optimia vähäisempi.When measuring the daily intake of these electrolytes, it has been found that the amount of sodium increases by about 15 g / day, with an optimum of 1.5 to 3.0 g per day. The amount of magnesium is about half of the optimal and the amount of potassium is slightly below the optimum.

Kehitettäessä keksinnön mukaista ruokasuolaa tavoitteena oli natriumin päivittäisen saannin vähentäminen sekä magnesiumin saannin lisääminen. Havaintojen mukaan magnesium myöskin lisää kaliumin hyväksikäyttöä elimistössä. Magnesiumin puute johtaa auttamattomasti siihen, että kalium ei kykene ottamaan paikkaansa soluissa, vaan natrium sijoittuu sen paikalle aiheuttaen häiriöitä solun metaboliassa. Näin muodoin on oleellista, että magnesiumin tarjonta on yhtäaikaista kaliumin tarjonnan kanssa dieetissä.In developing the table salt according to the invention, the aim was to reduce the daily intake of sodium and to increase the intake of magnesium. It has been found that magnesium also increases the utilization of potassium in the body. The lack of magnesium helplessly results in potassium not being able to take its place in the cells, but sodium settling in its place, causing disturbances in cellular metabolism. Thus, it is essential that the supply of magnesium is concurrent with the supply of potassium in the diet.

Suolasubstituutioita on ollut jo vuosia käytössä. Näille tuotteille on ollut ominaista se, että osa natriumista on niissä ollut korvattuna kaliumilla, joissain jopa 50 %:iin saakka (esim.Salt substitutions have been in use for years. These products have been characterized in that some of their sodium has been replaced by potassium, in some cases up to 50% (e.g.

4 60107 FI 45 401). Ainoana tavoitteena näille tuotteille on ollut vähentää natriumin joutumista elimistöön.4 60107 FI 45 401). The only goal for these products has been to reduce the amount of sodium in the body.

Nykyiset suolasubstituutiot, jotka ovat olleet käytössä jo usean vuoden ajan, eivät ole saavuttaneet merkittävää käyttöä suolan käytön vähentäjänä. Tämä johtuu siitä, että kyseiset kombinaatiot eivät sovellu a) makunsa puolesta yleiseen käyttöön pöytä- ja keittiösuolana tai b) muiden, lähinnä teknologisten ominaisuuksiensa takia teolliseen käyttöön. Viimeksi mainittua tekijää on pidettävä erittäin tärkeänä, koska on osoitettu, että natriumin saanti suurelta osalta on riippuvainen teollisuuden käyttämästä elintarvikkeisiin lisätystä suolasta.Current salt substitutions, which have been in use for several years, have not achieved significant use as a salt-reducing agent. This is because these combinations are not suitable (a) for general use as table and kitchen salt in terms of taste, or (b) for other industrial uses, mainly due to their technological properties. The latter factor must be considered very important, as it has been shown that sodium intake is largely dependent on the salt added to food used by industry.

Eri puolilla maailmaa tehdyissä tutkimuksissa, joissa on pyritty eri taivoin vähentämään suolan käyttöä ravinnossa, on jouduttu toteamaan tämä tavoite mahdottomaksi edellä mainituista syistä (esim. Ruotsi, USA Stanford-study, Saksa).Studies around the world that have sought to reduce the use of salt in the diet in different skies have found this goal impossible for the reasons mentioned above (e.g. Sweden, USA Stanford study, Germany).

Nyt ensi kertaa kehitetty suola tarjoaa makunsa ja teknisten ominaisuuksiensa puolesta todella oleellisesti mahdollisuuden vähentää natriumin päivittäistä saantia paitsi kotitaloudessa myös elintarviketeollisuudessa. Myöskin perustuen aikaisemmin tuntemattomaan kombinaatioon Mg-K-Na, jossa magnesiumin merkitys kaliumin hyväksikäytössä on huomioitu, on mahdollista korjata natrium-kaliura-suhdetta edullisesti.Now developed for the first time, salt, in terms of its taste and technical properties, offers a really substantial opportunity to reduce the daily intake of sodium not only in the household but also in the food industry. Also based on the previously unknown combination Mg-K-Na, in which the role of magnesium in potassium utilization has been taken into account, it is possible to advantageously correct the sodium-potassium ratio.

Keksinnön mukainen ruokasuolatuote valmistetaan lisäämällä natriumkloridiin kalium- ja magnesiumyhdisteitä sellaisessa määrässä että tuote sisältää 50-65 paino-% natriumkloridia, 20-40 paino-% kaliumkloridia ja 5-20 paino-% magnesiumkloridia tai -sulfaattia laskettuna kokonaisseoksesta.The table salt product of the invention is prepared by adding potassium and magnesium compounds to sodium chloride in an amount such that the product contains 50 to 65% by weight of sodium chloride, 20 to 40% by weight of potassium chloride and 5 to 20% by weight of magnesium chloride or sulfate based on the total mixture.

Keksinnön mukaisessa tuotteessa natriumkloridiin lisätyt huomattavat määrät kalium- ja magnesiumsuoloja on valittu sellaisiksi että voidaan taata 1) natriumpitoisuuden huomattava vähentäminen, 2) riittävät mutta turvalliset määrät kaliumia ja magnesiumia, ja 3) olennaisesti ei mitään muutosta maussa verrattuna puhtaaseen natriumkloridiin.The substantial amounts of potassium and magnesium salts added to the sodium chloride in the product of the invention have been selected to guarantee 1) a substantial reduction in sodium content, 2) adequate but safe amounts of potassium and magnesium, and 3) substantially no change in taste compared to pure sodium chloride.

Keksintöä valaistaan seuraavin esimerkein.The invention is illustrated by the following examples.

Esimerkki 1Example 1

Natriumkloridiin lisätään kaliumkloridia ja magnesiumkloridia sellaisessa määrässä että tuote sisältää 50 paino-% natriumkloridia, 40 paino-% kaliumkloridia ja 10 paino-% magnesiumkloridia.Potassium chloride and magnesium chloride are added to the sodium chloride in such an amount that the product contains 50% by weight of sodium chloride, 40% by weight of potassium chloride and 10% by weight of magnesium chloride.

60107 560107 5

Esimerkki 2Example 2

Natriumkloridiin lisätään kaliumkloridia ja magnesiumkloridia sellaisessa määrässä että tuote sisältää 65 paino-% natriumkloridia, 30 paino-% kaliumkloridia ja 5 paino-% magnesiumkloridia.Potassium chloride and magnesium chloride are added to the sodium chloride in such an amount that the product contains 65% by weight of sodium chloride, 30% by weight of potassium chloride and 5% by weight of magnesium chloride.

Esimerkki 3 Pöytäsuolatuotteen koostumus:Example 3 Composition of a table salt product:

NaCl 65 paino-% KC1 25 paino-%NaCl 65% by weight KCl 25% by weight

MgCl2.6H20 tai MgS04-7H20 10 paino-%.MgCl2.6H2O or MgSO4-7H2O 10% by weight.

FI780627A 1978-02-24 1978-02-24 SOM KRYDDA ELLER SOM KONSERVERINGSMEDEL FOER LIVSMEDEL ANVAENDBAR BORDSSALTPRODUKT FI60107C (en)

Priority Applications (30)

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
ZA79796A ZA79796B (en) 1978-02-24 1979-02-20 Oral products and their preparation
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
AU44402/79A AU529716B2 (en) 1978-02-24 1979-02-20 Cationic food/pharmaceutical composition
DE19792906697 DE2906697A1 (en) 1978-02-24 1979-02-21 METHOD FOR PRODUCING ORAL PRODUCTS WITH A PHYSIOLOGICALLY OPTIMIZED CATION COMPOSITION AND A PRODUCT PRODUCED MEASURED BY THE METHOD
CA322,056A CA1112173A (en) 1978-02-24 1979-02-21 Method for the preparation of products to be taken orally the cationic composition whereof is physiologically optimized and a product prepared according to said method
SE7901586A SE440019B (en) 1978-02-24 1979-02-22 COXAL PRODUCT CONTAINING SODIUM CHLORIDE AND PHYSIOLOGICALLY PREPARABLE POTASSIUM AND MAGNESIUM COMPOUNDS
BR7901216A BR7901216A (en) 1978-02-24 1979-02-23 PROCESS FOR THE PREPARATION OF PRODUCTS TO BE TAKEN ORALLY WHOSE CATIONIC COMPOSITION AND OPTIMIZED PHYSIOLOGICALLY IS A PRODUCT PREPARED ACCORDING TO THE PROCESS
GB7906494A GB2015863B (en) 1978-02-24 1979-02-23 Method for the preparation of products for oral consumption by optimising their cation composition
JP2059679A JPS54126778A (en) 1978-02-24 1979-02-23 Production of food composition
SU792733600A SU1079166A3 (en) 1978-02-24 1979-02-23 Salty seasoning for food
AT0144179A AT379294B (en) 1978-02-24 1979-02-23 METHOD FOR PRODUCING TABLETAL AND / OR SALTS CONTAINING POTASSIUM AND MAGNESIUM
BE193665A BE874413A (en) 1978-02-24 1979-02-23 PROCESS FOR PREPARING PRODUCTS OF OPTIMALIZED PHYSIOLOGICAL COMPOSITION AND PRODUCT THUS OBTAINED
FR7904742A FR2450568B1 (en) 1978-02-24 1979-02-23 PROCESS FOR THE PREPARATION OF FOOD PRODUCTS OF WHICH THE CATIONIC COMPOSITION IS PHYSIOLOGICALLY OPTIMIZED AND PRODUCTS PREPARED ACCORDING TO THIS PROCESS
IT67413/79A IT1119908B (en) 1978-02-24 1979-02-23 PROCEDURE FOR THE PREPARATION OF PRODUCTS THAT CAN BE ASSUMED ORALLY PARTICULARLY IN THE FOOD AND PHARMACEUTICAL FIELD AND PRODUCT OBTAINED WITH THE PROCEDURE
CH182079A CH642827A5 (en) 1978-02-24 1979-02-23 MEDIUM FOR SALTING FOOD.
NL7901469A NL7901469A (en) 1978-02-24 1979-02-23 PROCESS FOR THE PREPARATION OF PRODUCTS WHICH CAN BE TAKEN ORAL AND WHICH THE CATIONIC COMPOSITION IS OPTIMIZED PHYSIOLOGICALLY, AND PRODUCTS PREPARED BY THIS PROCESS.
NO790635A NO150704C (en) 1978-02-24 1979-02-23 TABLE SALT PRODUCT FOR USING SPICE OR PRESERVATIVE FOR FOOD
IN170/CAL/79A IN149964B (en) 1978-02-24 1979-02-24
FI792581A FI792581A (en) 1978-02-24 1979-08-20 FOERFARANDE FOER FRAMSTAELLNING AV PRODUKTER VILKAS KATJONSAMMANSAETTNING AER FYSIOLOGISKT OPTIMERAD
FI792577A FI792577A (en) 1978-02-24 1979-08-20 FOERFARANDE FOER FRAMSTAELLNING AV PRODUKTER VILKAS KATJONSAEMMANSAETTNING AER FYSIOLOGISKT OPTIMERAD
FI792582A FI60108B (en) 1978-02-24 1979-08-20 TILL KATJONSAMMANSAETTNINGEN PHYSIOLOGICAL OPTIMERS MINERALVATTEN
FI792583A FI792583A (en) 1978-02-24 1979-08-20 SAETT ATT FRAMSTAELLA EN ORALT INTAGBAR PRODUCT FOER ATT BRINGA ORGANISMENS KATJONHALT I RAETT BALANS
FI792578A FI792578A (en) 1978-02-24 1979-08-20 FOERFARANDE FOER FRAMSTAELLNING AV PRODUKTER VILKAS KATJONSAMMANSAETTNING AER FYSIOLOGISKT OPTIMERAD
FI792579A FI792579A (en) 1978-02-24 1979-08-20 FOERFARANDE FOER FRAMSTAELLNING AV PRODUKTER VILKAS KATJONSAMMANSAETTNING AER FYSIOLOGISKT OPTIMERAD
FI792580A FI792580A (en) 1978-02-24 1979-08-20 FOERFARANDE FOER FRAMSTAELLNING AV PRODUKTER VILKAS KATJONSAMMANSAETTNING AER FYSIOLOGISKT OPTIMERAD
DK32583A DK32583A (en) 1978-02-24 1983-01-27 MINERAL WATER
NO831751A NO158773C (en) 1978-02-24 1983-05-16 MINERAL WATER.
SE8403228A SE448145B (en) 1978-02-24 1984-06-14 MINERAL WATER WITH PHYSIOLOGICALLY OPTIMIZED CATION COMPOSITION
AR30933087A AR240532A3 (en) 1978-02-24 1987-11-18 Salt containing sodium chloride

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
FI780627A FI780627A (en) 1979-08-25
FI60107B true FI60107B (en) 1981-08-31
FI60107C FI60107C (en) 1982-12-13

Family

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FI780627A FI60107C (en) 1978-02-24 1978-02-24 SOM KRYDDA ELLER SOM KONSERVERINGSMEDEL FOER LIVSMEDEL ANVAENDBAR BORDSSALTPRODUKT

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)

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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
DK150697B (en) 1987-06-01
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
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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