LV11771B

LV11771B - Palatable low salt substitutes

Info

Publication number: LV11771B
Application number: LVP-96-330A
Authority: LV
Inventors: Gregory George; Singh Hakam
Original assignee: Gregory George; Singh Hakam
Priority date: 1994-01-11
Filing date: 1996-08-09
Publication date: 1997-12-20
Also published as: LV11771A

Abstract

These are patented spice compositions, whose contents are ascorbic acid's calcium salt as the main component with other components, including sodium chloride, ascorbic acid's sodium salt, free ascorbic acid and potassium chloride, which can be used as salt alternatives. Spice compositions are characterized by a common salt-like taste; the solution's pH stands at an optimal range of about 4 to 5.

Description

LV 11771

PALATABLE LOW SALT SUBSTITUTES 1. Field of the Invention

The present invention relates to compositions suitable as salt substitutes. In particular, the palatable compositions of the present invention comprise a nutritious, unique blend of various salt forms or, optionally, free acid forms, of a select group of organic acids, including Vitam^n C. The compositions of the present invention also contain, but in relatively minor amounts, potassium chloride and sodium chloride. 2. Background of the Invention

The overconsumption of sodium chloride has been blamed for a vide range of human ailments including high blood pressure, coronary disease and heart attacks. Indeed, medical research has shovn that a reduction in the amount of sodium salt intake can be accompanied by a corresponding decrease in the blood pressure of hypertensive patients. Thus, great emphasis has been placed on low "salt" diets in vhich most, if not ali, the sources of sodium chloride salt are eliminated. Many products abound in vhich the major constituent of the lov "salt" formulation or salt substitute is potassium chloride or sodium iodide.

For example, "a sodium-free yet saline tasting composition of matter" is disclosed in United States Patent Number 2,968,566. Potassium chloride contributes about seventy percent by veight of the compositions described in particular examples of this patent, ilthough the claimed composition can comprise from about forty to about ninety parts potassium chloride. Calcium 2 ascorbate is only a minor constituent of the compositions disclosed in this patent. Language reciting a limitation of "from about four to about fifteen parts" of ascorbate (either as calcium ascorbate or as free ascorbic acid) appears as a specific element of the claims of this patent. Such a high proportion of potassium chloride, such as that disclosed in this patent, renders the resulting composition inherently susceptible to the bitter after taste of potassium chloride.

Vitamin C and its salts, including calcium ascorbate, are, of course, quite old in the art and have been utilized most commonly as stabilizers or preservatives, as well as in vitamin supplements. Vitamin C has also been the subject of inventions relating to various granulation methods. For instance, Canadian Patent Number 846,155 discloses a method of granulating ascorbic acid with an alkali mētai chloride. More recently, United States Patent Number 5,077,310 discloses granulation products of calcium ascorbate which also contains a number of solid organic acids, including citric acid and ascorbic acid. The pH of the granulated product of this recent patent is preferably in the range of 5.5 to 7.0, and the product, thus, is described as being "prevented from being colored."

There, thus, remains a need for a dietary low "salt" substitute that possesses substantially ali the desirable olfactory characteristics of conventional table salt, while significantly lowering the intake of sodium chloride. The discovery of such a palatable composition that is, in addition, able to provide nutritional amounts of calcium and Vitamin C would be a significant achievement. - 3 - LV 11771 3. Sumroarv of the Invention

To the great surprise of the present applicants, the desirable palatable, dietary and nutritional characteristics, stated above, can be obtained in a composition having, as a principal component, the calcium salt of ascorbic acid. In particular, a palatable composition has been discovered vhich is suitable as a salt substitute and vhich comprises a mixture of about forty to about sixty percent by weight of the mixture (wt%) of the calcium salt of ascorbic acid, about five to about twenty-five wt% of the sodium salt of ascorbic acid, about fifteen to about twenty wt% of sodium chloride and about one to about two wt% of potassium chloride. The palatable composition of the present invention may further contain free ascorbic acid in an amount that is up to about fifteen percent by weight of the mixture.

In a specific embodiment of the present invention, the palatable composition may also contain, in addition to the components described, above, the free acid, calcium salt, potassium salt, sodium salt or combinations thereof of at least one of the supplemental acids selected from the group consisting of gluconic acid, citric acid, tartaric acid or glutamic acid.

Consistent with the objectives of the present invention, the applicants have further found that palatable compositions, having a preferred salty and nonbitter taste, include those with a pH value of about 3.5 to about 5.5, most preferably, about 4 to about 5.

Yet another objective of the present invention relates to providing a method of enhancing the flavor of 4 comestible solid or liquid matter comprising the addition of an effective flavor-enhancing amount of at least one of the various palatable low "salt" substitute compositions disclosed or equivalent to those disclosed in the present specification.

It is a further objective of the present invention to provide palatable compositions that resist discoloration and absorption of atmospheric moisture.

Any further objectives of the present invention will be apparent to the reader skilled in the art upon further reflection of the contents of the present disclosure, including the detailed description, immediately folloving, which serves merely as a further illustration of specific embodiments of the instant invention. 4. Detailed Description of the Invention

As described previously above, the present invention relates to a low "salt" substitute that possesses substantially ali the desirable olfactory characteristics of conventional table salt, while significantly lovering the intake of sodiura chloride. In addition, the palatable composition of the present invention, provides nutritious amounts of an essential vitamin, Vitamin C, and an important dietary supplement, calcium ion. Ali this is obtained from a composition comprising a mixture of about forty to about sixty percent by veight of the mixture of the calcium salt of ascorbic acid, about five to about twenty-five percent by weight of the mixture of the sodium salt of ascorbic acid, about fifteen to about twenty percent by weight of the mixture of sodium chloride and about one to about - 5 - LV 11771 two percent by weight of the mixture of potassium chloride. The palatable composition of the instant invention may further comprise from zero, or close to zero, to about fifteen percent by weight of the mixture 5 of free ascorbic acid.

The calcium ascorbate component of the instant invention is preferably in crystalline granular form ( See. for example, United States Patent Number 10 4,251,449, the disclosure of which is incorporated in its entirety by reference herein) or, further, can be in che form of a dihydrate (See, for example, United States Patent Number 2,596,103 and 2,631,155, the disclosures of which are incorporated in their entirety by reference 15 herein).

In a preferred erabodiment of the instant invention, the pH of 3.5 grams of the palatable composition, when dissolved in 100 mL of distilled 20 deionized water, should fall in the range of about 3.5 to about 5.5, preferably about 4 to about 5. Such preferred compositions have a more appealing, agreeable taste. 25 Other preferred compositions include those in which the amount of the sodium salt of ascorbic acid and the amount of the free ascorbic acid are approximately equal in the mixture that also contains calcium ascorbate, sodium chloride and potassium chloride. 30 other suitable salt substitute compositions contain a mixture in which the amount ~f the calcium ascorbate present is about equal to t sum of the respective amounts of sodium ascorbate, free ascorbic acid, if present, and sodium chloride. 35 6

The following Table lists specific examples of preferred mixtures suitable for incorporation into the palatable compositions contemplated by the instant invention. The pH of a 3.5 percent by weight agueous 5 solution of the mixture of Ex. 1 was found to be 4.35, while that of a 3.5 percent by weight aqueous solution of the mixture of Ex. 2 was found to be 4.55.

TABLE 10

PREFERRED MIXTURES OF SALTS AND ASCORBATES 15 Ex. 1 20

Ex. 2 25

Ingredient sodium chloride calcium ascorbate1 sodium ascorbate ascorbic acid potassium chloride sodium chloride calcium ascorbate1 sodium ascorbate ascorbic acid potassium chloride

Percent by Weight _of Mixture 17.3 51.8 14.9 14.91.0 19.8 49.5 14.8 14.81.0 1

As the dihydrate 30 Generally, the amount of sodium chloride by weight of the preferred mixture is about seven to about twenty times that of the potassium chloride present. Also, generally, the calcium ascorbate comprises about forty to about sixty percent by weight of the mixture, 35 preferably about fifty percent. - 7 - LV 11771

In particular embodiments of the invention, the mixture of ascorbates and potassium chloride and sodium chloride is further supplemented by the free acid form of gluconic acid, citric acid, tartaric acid or 5 glutamic acid. Alternatively, the calcium, potassium or sodium salts of these supplemental organic acids may be added. Likewise, any combination involving the free acid, calcium, potassium or sodium salts may be utilized. However, the presence of such supplemental 10 ingredients are generally limited to about one to about ten percent by weight of the mixture, preferably about two to about six percent by veight.

The palatable composition of the present 15 invention may further comprise other components that would have utility apparent to those of ordinary skill in the art. For instance, it may be useful to include binders (e.g., a water-soluble cellulose), a sugar, a repellant, a lubricant, other vitamīns, flavoring 20 aģents, and the like.

The granulated composition should further be of a desirable size mesh, for example, in the range of about 20 mesh to about 80 mesh, preferably about 30 to 25 about 50 mesh.

Preferred low salt compositions of the present invention may be prepared by the following method. Mixtures such as those listed in the Table, were ground 30 in a pestle mortar until the powder had an average particle size of about 80 to about 100 mesh. To 10 grams of this finely pov/dered mixture was added 2 grams of distilled water with thorough mixing under nitrogen atmosphere with a glass spatula. The slurry thus 35 obtained was allowed to stand at a temperature below 8 50°C with nitrogen bubbling through it slowly (to maintain a substantially oxygen free atmosphere) until ali of the water had evaporated. On evaporation, a hard crystalline crust was obtained which was then ground to 5 about 30-50 mesh size crystallites. The resulting material was slightly flesh colored with no tendency to absorb moisture from the atmosphere and no tendency to discolor further. 10 it should be apparent to those skilled in the art that other compositions not specifically disclosed in the instant specification are, nevertheless, contemplated thereby. Such other compositions are considered to be within the scope and spirit of the 15 present invention. Hence, the invention should not be limited by the description of the specific embodiments disclosed herein but only by the following claims. 20 25 30 35 - 9 - LV 11771 WHAT IS CLAIMED: 1. A palatable composition suitable as a salt substitute comprising a mixture of about forty to 5 about sixty percent by veight of said mixture (wt%) of the calcium salt of ascorbic acid, about five to about tventy-five wt% of the 'sodium salt of ascorbic acid, about fifteen to about twenty wt% of sodium chloride and about one to about two wt% of potassium chloride. 10 2. The palatable composition of claim 1 in which said mixture further comprises up to about fifteen wt% of free ascorbic acid. 15 3. The palatable composition of claim 1 or 2 in which said calcium salt of ascorbic acid is in the form of a dihydrate. 4. The palatable composition of claim 1 or 2 0 2 having a pH in the range of about 3.5 to about 5.5 when 3.5 grams of said composition is dissolved in 100 mL of distilled deionized vater. 5. The palatable composition of claim 1 or 25 2 having a pH in the range of about 4 to about 5 when 3.5 grams of said composition is dissolved in 100 mL of distilled deionized vater. 6. The palatable composition of claim 2 in 30 vhich the amount by wt% of said sodium salt of ascorbic acid and the amount by wt% of said free ascorbic acid are approximately equal. 7. The palatable composition of claim 2 in vhich the amount by vt% of said calcium salt of ascorbic 35 10 acid is about equal to the sūra of the amounts by wt% of said sodium salt of ascorbic acid, said free ascorbic acid and said sodium chloride. 5 8. The palatable composition of claim 1 or 2 in which the amount by wt% of said sodium chloride is about seven to about twenty times the amount by wt% of said potassium chloride. 10 9. The palatable composition of claim 1 or 2 in which about half the wt% of said mixture is comprised of said calcium salt of ascorbic acid. 10. A palatable composition suitable as a 15 salt substitute comprising a mixture of about forty to about sixty percent by weight of said mixture (wt%) of the calcium salt of ascorbic acid, about five to about twenty-five wt% of the sodium salt of ascorbic acid, about fifteen to about twenty wt% of sodium chloride, 20 about one to about two wt% of potassium chloride and, optionally, up to about fifteen wt% of free ascorbic acid, said composition further comprising the free acid, calcium salt, potassium salt, sodium salt or combination thereof of at least one of the supplemental acids 25 selected from the group consisting of gluconic acid, citric acid or glutamic acid. 11. The palatable composition of claim 10 in which said free acid, calcium salt, potassium salt, 3 0 sodium salt or combination thereof of at least one of said supplemental acids is present in about one to about ten wt% of said mixture. 12. The palatable composition of claim 10 in 35 which said free acid, calcium salt, potassium salt, - 11 - LV 11771 sodium salt or corabination thereof of at least one of said supplemental acids is present in about two to about six wt% of said inixture. 5 13. A method of enhancing the flavor of a comestible solid or liquid matter comprising adding an effective f lavor-enhanci'ng amount of the palatable composition of claim 1, 2 or 10. 10 14. A method of preparing a palatable composition suitable as a salt substitute that is resistant to discoloration and the absorption of atmospheric moisture comprising providing aņ aqueous slurry of a powdery mixture of at least one salt of 15 ascorbic acid, sodium chloride and potassium chloride, said powdery mixture having an average particle size of about 80-100 mesh, allowing the water of said slurry to evaporate in a substantially oxygen-free atmosphere under a stream of nitrogen, and grinding the resulting 20 crust to provide a palatable composition of solid crystallites having a mesh size of about 30-50. 25 30 35

Claims

A flavoring composition that may be used as a salt substitute containing a mixture of about forty to about sixty percent of said mixture by weight (wt%) of calcium ascorbic acid, about five to about twenty-five percent by weight of sodium ascorbic acid salt. , about fifteen to about twenty percent by weight of sodium chloride and about one to about two percent by weight of potassium chloride.

2. The spice composition of claim 1, wherein said mixture further comprises about 15% by weight of free ascorbic acid.

3. The spice composition according to claim 1 or 2, wherein said calcium salt of ascorbic acid is in the form of a dihydrate.

4. A flavoring composition according to claim 1 or 2 having a pH in the range of about 3.5 to about 5.5 when 3.5 grams of said composition is dissolved in 100 ml of distilled water.

A flavoring composition according to claim 1 or 2 having a pH in the range of about 4 to about 5 when 3.5 grams of said composition is dissolved in 100 ml deionized water.

6. The spice composition of claim 2, wherein said amount of ascorbic acid sodium is by weight in percent by weight and said free ascorbic acid is about equal in weight.

7. The spice composition of claim 2, wherein said calcium salt of ascorbic acid is approximately equal to the amount of said ascorbic acid sodium salt, said free ascorbic acid and said sodium chloride.

8. The spice composition of claim 1 or 2, wherein said sodium chloride is present in an amount of from about 7 to about twenty times the weight percent of said potassium chloride by weight.

The spice composition of claim 1 or 2, wherein about half of the said weight% of said mixture is said ascorbic acid calcium salt.

10. A spice composition that may be used as a salt substitute containing a mixture of about forty to about sixty percent of said mixture (wt%) of calcium ascorbic acid, about five to about twenty-five percent by weight of sodium ascorbic acid, about fifteen to about about twenty wt.% sodium chloride and about one to about two wt.% potassium chloride, and additionally, up to about fifteen wt. with one of the additional acids selected from the group consisting of gluconic acid, citric acid or glutamic acid.

11. The spice composition of claim 10, wherein said free acid, calcium salt, potassium salt, or a combination thereof with at least one of said additional acids is about two to about six percent by weight of said mixture.

12. The spice composition of claim 10, wherein said free acid, calcium salt, potassium salt, or a combination thereof with at least one of said additional acids is about one to about ten percent by weight of said mixture.

13. A method of improving the taste of a solid or liquid food substance by adding an effective amount of said spices according to claim 12 or 10.

A method for preparing a spice composition that can be used as a salt substitute for abrasion and absorption of atmospheric moisture, which comprises preparing a water suspension from a powdered mixture comprising at least one ascorbic acid salt, sodium chloride and potassium chloride, and the powdered mixture has an average particle size of about 80-100, providing evaporation of said suspension water in a nitrogen stream in a substantially oxygen-free atmosphere and crushing the resulting mass to form a solid crystallized spice composition having a particle size of about 30-50.