NL8501711A - INORGANIC SALT MIXTURE. - Google Patents

Description

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The invention relates to a mixture of inorganic salts containing sodium, potassium and magnesium, which mixture can be taken orally in the form of table salt or the like, and can be used in various food products to replace ordinary table salt.

Several inorganic salt mixtures are known as common table salt substitutes with the aim of reducing the risks and negative effects associated with high consumption of common salt.

Sr is a development going on from salt mixtures containing Na and K ions to salt mixtures in which Mg, and sometimes even Ca, is added to Na, K. The reasons for this are as follows.

The balance in the electrolyte system of the organism is based on a compensation of the continuous loss of the various components by oral supplementation, primarily through the diet. Since nutrition is largely based on tradition, certain features of the central interaction between nutrition and the needs of the organism have been very neglected. In the modern industrialized world, there is a marked mismatch between the levels of sodium, potassium, magnesium and calcium in the food consumed. In daily foods, the amounts of sodium and calcium are often well above the optimal levels, while the amounts of potassium and magnesium are often considerably less than recommended. Regarding wet sodium and calcium, the causes of the mismatch are generally excessive consumption of table salt and dairy products, while magnesium and potassium levels are reduced.

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have declined dramatically as a result of the refining, manufacturing and preservation measures to which grain and cereal products and other nutrients are subject (Meanely, 1976).

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In recent years, numerous disorders have been described in the medical literature resulting from the mismatch in the electrolyte composition in food. If these disorders last for a long time, they result in pathological changes in several of the functions of the organism. Hypertension and degenerative diseases of the blood vessels and the heart have attracted considerable attention in this respect (Karppanen -78; Masironi -69; Meanely -76; Schroeder -74; WHO -73). Despite the alarming situation, no measures have been taken in the area of the normal diet to optimize access to electrolytes.

One of the most important mismatches in today's diet is the excessive amount of sodium, as can be seen from a comparison of the following optimal amounts recommended for an adult: sodium 10 - 60 mmol / day, potassium 50 - 100 mmol / day, magnesium 12 - 40 mmol / day, calcium 20 - 35 mmol / day, 25

However, it has been found that people living in an industrialized country consume on average the following: sodium 230 mmol / day, max. 460 mmol / day, potassium 60 mmol / day, min. 10 mmol / day, 2q magnesium 15 mmol / day , min. 2 mmol / day, calcium 60 mmol / day, max. 210 mmol / day.

(Karppanen -78, Meanely -76) One of the main features of the excess sodium is the tendency of sodium to shed the secretion of potassium 3531711-3 - in the renal channels, resulting in the organism losing potassium. Since the available potassium is often insufficient, as can be seen from the tables above, the result is often an even greater mismatch of these two physiologically important ions. Extensive studies spanning several countries have found that the prevalence of hypertension is strongly associated with disproportionate absorption of sodium and potassium. Normally, the food should contain sodium and potassium at an ideal molar ratio of Na: K = 1: 1.

The calcium-magnesium ratio is essential for many of the electrophysiological and enzymatic reactions of the heart and nervous system. An optimal ratio of Ca: Mg = 1: 1 -2: 1 has been calculated. In addition, it has been found that magnesium makes a decisive contribution to potassium utilization. Even if the food consumed on a daily basis contains potassium in excess, the organism cannot utilize it, and is quickly excreted in case of magnesium deficiency. The intra-20 cellular electrolyte equilibrium presupposes a certain molar ratio in the ingested food between magnesium and potassium which is optimally Mg: K = 1: 4. It has been found that the prevalence of certain heart conditions is strongly related to a potassium deficiency, especially in the absence of sufficient magnesium (Karppanen 1978).

If the menu contains an excess of calcium and very little magnesium, the large amount of calcium will significantly reduce the absorption of the magnesium. This means that a reduced availability of magnesium will also prevent the biological utilization of potassium. Optimally, the menu should contain calcium and magnesium in a molar ratio of Ca: Mg = 1: 1 - 2: 1.

Heart disease therapy has resulted in limited attempts to remove some of the salt Λ .4 A ** X ^; : *:: 1 - 4 - need to replace in the menu, usually with substitutes containing potassium or ammonium. Potassium tablets have also been used to compensate for the excess of sodium that occurs with certain pharmaceutical preparations such as tiazides, which are used in the treatment of hypertension. However, these methods focus on the condition itself, only compensate for the excess of sodium cations, without paying attention to the proportions of the other cations which have a dynamic influence on the situation. The usual way of thinking therefore does not take into account that \ mismatch. the availability of electrolytes may be important as a cause of major health detrimental disorders, and the conventional methods do not offer a real opportunity to correct the mismatch.

However, since the salt product is to be taken orally, there are certain limitations in its composition. Certain salts taste bitter even at low concentrations, while others are so hygroscopic that they cannot be used to replace NaCl.

If you are going to use a salt mixture instead of NaCl, the very first condition is that it does not taste different, or that the nutrients in which it is incorporated give it a different taste, smell or consistency.

There is at least one inorganic salt mixture on the market comprising the four above-mentioned ions in the form of easily dissolved salts, which mixture is said to contain magnesium ions as MgCl 2 or MgSO 4 therein.

50 The magnesium sulfate has a bitter taste and can therefore only be used to a very limited extent, while the magnesium chloride is extremely hygroscopic and is therefore immediately unsuitable for use in a table salt.

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When potassium is present in too high a concentration, it also gives a strange taste, which is displeased by the majority of a randomly selected group of the population.

The object of the invention is to provide mixtures of inorganic salts in which the ion concentrations can be varied as desired and are not determined by taste and / or other physical properties of the salts in which they are incorporated, primarily with regard to the magnesium content, and in which therefore physiologically optimal ion concentrations can be obtained with respect to the cation composition.

It has now surprisingly been found that this is achieved in the inorganic salt mixture according to the invention, in which potassium and magnesium are wholly or partly present in the form of salts of lower organic carboxylic acids and / or phosphoric acid.

The salt mixture according to the invention is extremely suitable for use as table salt and in the food industry. This is particularly true in bakeries, where the replacement of sodium chloride with other salts has caused significant problems, with, to name just one example, numerous research dissertations have been written on baking rye bread, in which the normal kitchen salt content is replaced to a greater or lesser extent by potassium salt.

According to a preferred embodiment of the invention, the lower carboxylic acids are selected from a group consisting of tartaric acid, lactic acid, citric acid, gluconic acid and acetic acid, while the phosphoric acid salts are preferably mono and / or dihydrogen phosphate.

It has been found that these physiologically preferred salts do not have any negative effect, either when used as table salt or in nutrients such as salt-preserved foods and baked goods.

To further illustrate the difficulties to be overcome, reference is made to a report published in "Getride, Mehl und Brot", 36, 20-22 (1982), which states / that the inclusion of table salt by the people of West -Germany is far too high, and that approximately 40% of the consumption is accounted for by the consumption of bread.

Tests have been carried out in which 5, 10, 20 and 40% of the table salt were replaced by potassium and magnesium salts. It was found that at most about 25% could be replaced without the effect on the taste being too negative. Potassium salt, however, was preferred over magnesium salts.

Rye bread is particularly sensitive, especially since the odor is likely to be affected and the salt content is very important to the taste. In addition, table salt is also important for the consistency of the dough and table salt controls the fermentation process. Regarding the addition of magnesium, rye bread is more sensitive to MgSO4 than to MgC4. The latter compound is so hygroscopic that it cannot actually be used.

No negative effect could be demonstrated in tests when salt mixtures according to the invention were used. This is illustrated by the following examples.

What follows are reports of tests conducted with 2% aqueous solutions of the respective salt mixtures, in which a group of six tasters compared the taste with a 2% aqueous solution of a salt mixture 1 consisting of: 8501711 v- Λ

NaCl 65% KC1 25%

MgS04 10%

This mixture corresponds to the marketed inorganic salt mixture mentioned in the introduction to the specification, wherein the content corresponds to a Na: K ratio of about 2: 1.

Example I

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A 2% saline solution consisting of

NaCl 65% KCl 25% magnesium gluconate 10% was compared with mixture 1.

The group of tasters found this mixture less bitter than mixture 1.

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Example II

A 2% saline solution consisting of

NaCl 49% KC1 25% 25 tripotassium citrate 16%

MgSO 4 10% corresponding to a Na: K ratio of about 1: 1.

The group also found this mixture to be considerably less bitter than mixture 1.

Example III

A 2% saline solution consisting of $ 301,711 ji

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NaCl 55% KC1 151 K2HP04 20%

MgSO 4 10% 5

The group of tasters also found this mixture less bitter than mixture 1.

For physiological reasons, it is desired to increase the potassium content in the salt at the expense of the sodium content, that is, to decrease the Na: K ratio.

Tests were therefore performed with mixtures with a reduced Na: K ratio, see the following examples.

Example IV

A 2% aqueous solution of a salt mixture consisting of

NaCl 50% KCl 40% trimagnesium dicitrate 5% 20

MgSO 5 5% corresponding to a Na: K ratio of about 1: 1. Example v 25 A 2% aqueous solution of a salt mixture consisting of

NaCl 57% KCl 25% 30 tripotassium citrate 8% trimagnesium dicitrate 5% 8 5 0 1 7 1 1 - 9 - corresponding to a Na: K ratio of 1.4: 1.

The blends in Examples IV and V were compared to Blend 1, and the group of tasters found that these blends tasted at least no more bitter than Blend 1.

A salt mixture has therefore been obtained by means of the invention which, from a physiological point of view, has an improved Na: K ratio. It contains Mg ions, and it has such a taste that it can be used as a substitute for normal table salt or other known inorganic salt mixtures, both for use as table salt and in food products.

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Claims (3)

1. A mixture of inorganic salts containing sodium, potassium and magnesium, which mixture can be taken orally in the form of table salt or the like, and can be used in various food products to replace ordinary table salt, characterized in that potassium and magnesium are present in whole or in part in the form of salts of lower organic carboxylic acids and / or phosphoric acid. 2. Inorganic salt mixture according to claim 1, characterized in that the lower carboxylic acids are selected from a group consisting of tartaric acid, lactic acid, citric acid, gluconic acid and acetic acid. Inorganic salt mixture according to claim 1, characterized in that the phosphoric acid salts are mono and / or dihydrogen phosphate. 15 850 1 7 1 1