SU1079166A3 - Salty seasoning for food - Google Patents

Abstract

A method is described for the preparation of products for oral consumption (e.g. foodstuffs, drinks or medicines) in which the cationic content is physiologically optimized. The sodium, potassium, calcium and magnesium contents of the products are optimized to satisfy the requirements of the organism by adjusting the molar ratios of the cations present so as to fall in the ranges: potassium:sodium=1 : 10- 100 : 1; potassium:magnesium=1 : 10- 100 : 1; and magnesium:calcium=1 : 10-100 : 1. The optimizing treatment may be applied to either natural or synthetic products. Foodstuffs, such as milk, sour milk, yoghurt, sausage, meat product, cheese, chocolate or other sugar-containing confectionary, flour and common salt, drinks and medicines having these cation ratios are also described.

Description

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The invention relates to a saline food seasoning.

Salt food seasoning containing sodium and potassium chlorides, as well as magnesium chloride or sulfate, is known, and the cations of these salts are in molar ratios of 100: 5: 2.5 ij.

However, the known seasoning also contains calcium chloride, which the body receives in sufficient quantity from food.

In addition, the content of sodium chloride in the seasoning is about 20 times more than the content of potassium chloride, which does not allow to achieve a balance of sodium, potassium and magnesium cations, which regulates the electrolyte composition characteristic of the body, and to eliminate the health disorder caused by an imbalance in the composition of food, drugs and other sources of electrolytes and resulting in impaired salt metabolism in the body.

The equilibrium of the body's electrolytic system is based on compensation for the continuous loss of its various components through oral replenishment, mainly with food. In the modern industrialized world, the characteristic relationship between sodium, potassium, magnesium and calcium is unbalanced. In the daily diet, the content of sodium and calcium is often many times the optimal value, while the content of potassium and magnesium is lower than the recommended one. With respect to sodium and calcium, imbalances occur mainly due to the excessive use of table salt and dairy products, while a sharp decrease in the amount of magnesium and potassium occurs as a result of cleaning, preparing and preserving operations that food is subjected to.

The purpose of the invention is to provide the product with properties aimed at preventing the disturbance of salt circulation in the body.

This goal is achieved by the fact that salt food seasoning, containing sodium and potassium chlorides, as well as magnesium chloride or magnesium sulfate, contains these components in the following amounts, Ms.%: Sodium chloride 50-65 Potassium chloride 20-40

Chloride or magnesium sulfate 5-20

Seasoning is obtained by mixing None of the above ingredients in bulk form in the ratios given.

The table shows the quantitative content of components in the seasoning.

When using the invention, it becomes possible to introduce in an optimized equilibrium of sodium, potassium and magnesium, and to eliminate the overload introduced into the electrolyte system, and the various serious organic disorders and disorders associated with it,

0 chronic diseases and deaths, especially from cardiovascular diseases.

Adding seasoning according to the invention increases the stability of the product.

5 as a result of an increase in osmotic pressure.

Biochemical processes of life can occur only in certain aqueous solutions of electrolytes.

Q Under the conditions of a living organism, the regulation of these solutions within precise limits is ensured by a fluid controlled by the central organs of an electrolytic system. Three

The j parts of this system are plasma, interstitial fluid, and intracellular fluid. The basis for maintaining material balance is a continuous additional flow of water and

0 electrolytes, which, starting from the intestines, flow through the system and are derived mainly through the kidneys. Maintaining a sharply differentiated content of cations and anions in cellular organs, intracellular gidnosti and extracellular space requires an active regulatory function and actual as well as average replenishment

0 different components within reasonable limits if the supply of one or more cations is below or above the optimal limits.

5 In the modern industrialized world, sodium, potassium, magnesium and calcium are present in the food of quite healthy people in disproportionate amounts. Content

Sodium and calcium significantly exceeds the recommendations for a normal daily diet, while amounts of potassium and magnesium are less than recommended. Thus, special attention should be paid to electrolytic equilibrium and the amounts of mineral substances in the daily diet.

0 By adding the proposed seasoning to food products (raw or ready-to-eat) and to specialists (for example, soybean oil), you can achieve optimum in relation to

5 electrolytes of food balance.

1 2 3 4 5

50 65 6.5 50 65

10 5

40 30 20 30 25

15 20 10

Claims (1)

SALT SEAFOOD, containing sodium and potassium chlorides, as well as magnesium chloride or sulfate, characterized in that, in order to give the product properties aimed at preventing salt metabolism in the body, it contains these components in the following amounts, May.%: Sodium chloride 50-65 Potassium chloride 20-40 Chloride or Sulphate magnesium 5-20