IL45392A - Table salt substitute - Google Patents

Description

Table Salt Substitute Cumberland Packing Corp.

It la well known that paraona with high blood preeaure, tandeney to edeaa, haart trouble, ate. ara often advised by their phyalciana to reduce their aalt Intake, what the phyaiclan actually aeaaa by thla ia that the individual should not uae co—.on aalt or aodlua chloride bacauae of the effect of aodlua on the blood preeaure.

Zt la ateo well known that fooda prepared without coaaon aalt have a flat, undealrabla taste. Therefore, paraona on eodiua- free dleta or on ao-called salt- ree dieta generally uae aalt aub- atltutea auch aa potaaalua chloride, aaaoniua chloride, and mixtures thereof, aoaetiaae glutamic acid ia uaed in auch Mixtures and aoaetlaea aodlua) lutaaate la uaed aa a aalt substitute either alone or in combination with potaaalua chloride and/or aaajonluai chloride. However, all of the known aalt substitutes suffer from the disadvantage that they ara highly bitter, and in fact, tha bittamaaa la generally so strong aa to overcoa* the aalty taate, and the overall taste la less than desirable, in fact, the taate of known aalt eubatltutea la in general ao bad* that phyalciana have a great deal of trouble in keeping their patienta on eodlua-free® dleta.

Generally speaking, the preeent invention aalnly coapriee a eodlua-free aalt aubatitute coaprlalng potaaalua ohlorida alone or potaaalua chloride plua awonlua chloride, in admixture with lactoae alone or dextroee alone or lactoae plua dextroae and creaa of tartar, which ia of couree alao known aa potaaalua bitartrate.

Itia accordingly a prim ry object of the preeent invention to provide eodlua-free substitutes which have a aalty taate and which are substantially free of any bitter taate. β It is another objoct of tho present invention to provide eodlua-free salt eoaposltlons which can ba sprinkled on food like co— a it salt to achieve a deairable aalty taste without undesirable bitter direct taste or bitter aftertaate.

Other objecta and advantages of the present invention will be apparent froa a further reading of the specification and of the appended clalae.

It haa been found that while lactose alone, or dextrose alone or lactose plus dextrose haa a fartly good effect in blocking out the bitter taste of tha potaaalua chloride and/or assjonlus chloride, with a alnlaua of undesirably affecting the aalty taste thereof, a truly noticeable aalty taste is only achieved by adding creaa of tartar (potaaalua) bitartrate) to the Mixture, it auet be aoted that the use of creaa of tartar alone, that la with the potaaalua) chloride and/or aaaoniua chloride, ia not sufficient to block out the bitter taate of the product.

Relatively eaall amounts of lactose and/or dextrose and creaa of tartar are sufficient to have a pronounced effect in improving tha taate of the eodlua free aalt composition. Although relatively larger aaounts can be used if too great an amount la used there will not ba any further improvement in the flavor, and as a matter of fact soee of tha saltlneas of the flavor ia removed by tha use of too great aaounta of lactoseand/or dextrose and creaa of tartar.

Neat of the co—.only available eodlua free salt coapositiona use alxturea of potaaalua chloride and aaaoniua chloride. Such aixture can ba uaed according to the present invention. However, it is a conaiderable advantage of the present invention that it la possible to use potaaalua chloride alone rather than a aixture of potaaalua chloride and aaaoniua chloride, because tha coablnation of taste of potassium chloride with ammonium chloride. The avoiding of the use of ammonium chloride actually further improves the taste of the salt substitute composition of the present invention.

U.S. patent specification No. 2,742,366 teaches a salt (sodium chloride) substitute composition containing about 40-90?ί by weight of potassium chloride, about 5-50$ by weight of a sugar (specifically dextrose or sucrose) and up to 10°o by weight of a glutamate salt of an alkyline metal (e.g. calcium glutamate). The present invention, on the other hand, requires the presence of orearn of tartar (potassium bitartrate) along with potassium chloride (or potassium chloride and ammonium chloride) and lactose or dextrose. The potassium bitsrtrate is essential to overcome the bitter taste of the potassium chloride or potassium chloride plus ammonium ohloride and there is no suggestion thereof in U.S. patent specification No. 2,742,366.

The amount of lactose and/or dextrose in the composition of the present invention is preferably between about l/lOth and 1/3 of the amount of the sodium-free salt substitute (potassium chloride alone or potassium chloride plus ammonium chloride), by weight. Most preferably the amount of the lactose and/or dextrose is between about l/6th and 1/4 the amount of the potaesium chloride or potassium chloride plus ammonium chloride.

Only very small amounts of cream of tartar are needed in the composition, though it has been found that these amounts are necessary in order to obtain a true depression of the bitter taste without adversely Affecting the salty taste of the composition. The amount of cream of tartar is preferably about l/500th - l/lOOth of the sodium-free salt substitute (potassium chloride or potassium chloride plus ammonium chloride), and most preferably about l/300th l/200th of the amount thereof, by weight.

It should be noted that lactose and/or dextrose have been found to be suitable vith potassium bitartrate for the purposes of the present invention to block out the bitter taste of the sodium-free salt substitutes without undesirably affecting the salty taste of the composition which is not surprising in view of the fact that these substances are chemically sugars* However, they must be used with potassium bitartrate in order to obtain a good saltiness along vith the blocking out of the bittor taste of the potassium chloride or the potassium chloride plus ammonium chloride.

Although it la preferred according to tha praaant invantion to uaa potaaalum ehlorida alona aa tha eodeam-free salt substitute, it ia alao poaaibla to uaa a mixture of potaaaiuai ehlorida and ammonium ehlorida, in which caaa it la prafarrad that tha amount of potaaaiuai ehlorida ba about 10 - 30 times tha amount of tha ammonium ehlorida, by walght.

Tha following examplaa ra lvan to further illuatrata tha praaant invantion. Tha acopa of tha invantion ia not, however, details meant to ba Halted to the apaciflc < The reaultlng mixture can be uaad in place of common aalt by peraoaa who are required to reatrlct their aodlua Intake. Thia compoaitloa can be shaken like common aalt and will /give a relatively good approximation of the aalty taate of common aalt without any aubetantial bitter taate which normally occur* with sodium-free aalt aubatltutea.

EAMJfcl 2 A aodiurn-free aalt compoaltlon la prepared aa in Example 1, ualng 275 lba. of potaaalum chloride, 25 lba. of ammonium chloride, and 100 lba. of lactoae and 3 lba. of cream of tartar.

A aodlum-free aalt compoaltlon ia prepared aa in Example 1, ualng 300 lba. of potaaalum chloride, 30 lba. of lactoae and 3/4 lb. of potaaalum bltartrate.

A sodiua-free salt composition ia prepared as in Bxaapla 1, however using dextrose instead of lactoaa.

EXAMPLE 5 A eodlua-free salt coaposltlon ia praparad as in Bxaa la 2, howerar ualng 75 lbs . of lactoaa and 25 lbs. of dextrae .

EXAMPLE 6 A sodiua-free aalt composition la praparad as in Bxaaipla 2, hoeovar ualng 75 lbs . of daxtroaa and 25 lba. of lactoaa.

EXAMPLE 7 A sodiua-free aalt composition is praparad aa in Bxaapla 2, however ualng 50 lba. of lactoaa and 50 lba. of daxtroaa.

Tha baala of the praaant infantion is fully revealed froa the above discussion and aodifleationa and adaptationa tharafor are and ahould be considered aa falling within the aeanlng and range of equivalence of the following clalast

Claims (1)

1. THE WHICH AM PROPERTY OR ARB AS A salt consisting essentially of a salt froa the group coneieting of potaseius chloride and Mixture of potassium chloride and chloride plus cream of tartar and at least one substance selected the group consisting of lactose and Composition according to claim 1 wh the amount of said substance is between about and the amount of said and the amount of of tartar about and the amount of said all amounts by Composition according to claim 2 wherein said free salt is potassium Composition according to claim 1 wherein the amount of said substance between about and the amount of aald and the amount of cream of tartar between about and the amount of said all amounts being by Composition according to claim 4 wherein said ree salt is potassium Composition according to claim 1 wherein said substance Composition according to claim 1 wherein said substance a mixture of lactoee and according to claim 5 wherein said substance s insufficientOCRQuality