GB789565A - An improved method for preventing table salt from caking due to moisture - Google Patents

An improved method for preventing table salt from caking due to moisture

Info

Publication number
GB789565A
GB789565A GB28430/55A GB2843055A GB789565A GB 789565 A GB789565 A GB 789565A GB 28430/55 A GB28430/55 A GB 28430/55A GB 2843055 A GB2843055 A GB 2843055A GB 789565 A GB789565 A GB 789565A
Authority
GB
United Kingdom
Prior art keywords
moisture
table salt
improved method
grams
added
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB28430/55A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Publication of GB789565A publication Critical patent/GB789565A/en
Expired legal-status Critical Current

Links

Classifications

    • 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

Abstract

Crystals of table salt are mixed or coated with glutamic acid to prevent the salt caking; monosodium glutamate may optionally be added to the glutamic acid. In an example, 3 grams of ground glutamic acid is added to 7 grams of steam-moistened monosodium glutamate and the mixture is rapidly dried; 90 grams of common salt is added and mixed in.
GB28430/55A 1954-12-29 1955-10-05 An improved method for preventing table salt from caking due to moisture Expired GB789565A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP789565X 1954-12-29

Publications (1)

Publication Number Publication Date
GB789565A true GB789565A (en) 1958-01-22

Family

ID=13676322

Family Applications (1)

Application Number Title Priority Date Filing Date
GB28430/55A Expired GB789565A (en) 1954-12-29 1955-10-05 An improved method for preventing table salt from caking due to moisture

Country Status (1)

Country Link
GB (1) GB789565A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1492975B1 (en) * 1959-12-17 1970-03-26 Ajinomoto Kk Process for the production of a free-flowing wort containing table salt and sodium glutamate
EP0090571A1 (en) * 1982-03-29 1983-10-05 Morton Thiokol, Inc. Flaked salt composition and process of preparing the same
WO1998032343A1 (en) * 1997-01-24 1998-07-30 Bergqvist, E., Eero Procedure for controlling hygroscopic and physiologic properties of a food salt product due to polyvalent metal halides contained therein, and product prepared according to the procedure and use thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1492975B1 (en) * 1959-12-17 1970-03-26 Ajinomoto Kk Process for the production of a free-flowing wort containing table salt and sodium glutamate
EP0090571A1 (en) * 1982-03-29 1983-10-05 Morton Thiokol, Inc. Flaked salt composition and process of preparing the same
WO1998032343A1 (en) * 1997-01-24 1998-07-30 Bergqvist, E., Eero Procedure for controlling hygroscopic and physiologic properties of a food salt product due to polyvalent metal halides contained therein, and product prepared according to the procedure and use thereof

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