WO1988009131A1 - Succedane du sel - Google Patents

Succedane du sel Download PDF

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Publication number
WO1988009131A1
WO1988009131A1 PCT/US1988/001614 US8801614W WO8809131A1 WO 1988009131 A1 WO1988009131 A1 WO 1988009131A1 US 8801614 W US8801614 W US 8801614W WO 8809131 A1 WO8809131 A1 WO 8809131A1
Authority
WO
WIPO (PCT)
Prior art keywords
salt substitute
ammonium chloride
salt
substitute
potassium
Prior art date
Application number
PCT/US1988/001614
Other languages
English (en)
Inventor
Mary F. Bishop
Harry W. Harper
Original Assignee
Stauffer Management Company
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 Stauffer Management Company filed Critical Stauffer Management Company
Publication of WO1988009131A1 publication Critical patent/WO1988009131A1/fr

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
    • A23L27/45—Salt substitutes completely devoid of sodium chloride

Definitions

  • the present invention relates to a salt substitute, and particularly to a salt substitute for use in low sodium diets.
  • compositions are based on potassium chloride in place of sodium chloride.
  • potassium chloride in place of sodium chloride.
  • U.S. Patent No. 3,860,732 to B. Eisenstadt describes salt substitutes containing a preponderant amount of potassium chloride.
  • prolonged utilization of excessive potassium can lead to complications in the gastrointestinal tract, in the heart or in the muscles.
  • Ammonium chloride which has been used alone or in combination with potassium chloride, has not found favor due to the fact that it is thought to have a bitter taste and can form ammonium gas in an alkaline environment.
  • Ammonium chloride is, however, a more desirable composition to use in a salt substitute due to its intensity of salty flavor which is greater than that of potassium chloride. It is desirable to formulate a salt substitute based on ammonium chloride which avoids the bitterness problems known in the prior art and which prevents the ammonium chloride from forming ammonia gas.
  • Japanese Kokai 58/187,170 (abstracted in Chemical Abstracts, Vol. 100, 66962e [1984]) describes a salt substitute containing disodium citrate and ammonium chloride at a 1:2 mole ratio. If the components of this composition are expressed, however, on a weight basis, the amount of ammonium chloride is less than the amount of disodium citrate. One would also expect a sour taste for the composition due to the presence of the citrate ion. The composition, moreover, is rather rich in sodium ion and would not be desirable for use in sodium-restricted diets.
  • the salt substitute of the present invention is, preferably, essentially free of sodium ion and comprises a preponderant amount of ammonium chloride, a lesser effective amount of one or more pH adjusters which act to suppress the bitter taste of the ammonium chloride and also prevent the formation of ammonia gas when the salt substitute is used, and a lesser effective amount of sugar to reduce sourness when the salt substitute is used.
  • the present invention contains three essential components.
  • the first is a preponderant amount of ammonium chloride.
  • the second essential component is one or more pH adjusters which are present in lesser amount than the amount of ammonium chloride and which act to suppress the bitter taste normally generated by ammonium chloride and also prevent the formation of ammonia gas when the salt substitute is used.
  • the third essential component is a lesser ⁇ md effective amount of sugar which acts to reduce the sour taste that would normally be generated if only the. ammonium chloride and pH adjusters were present in the composition.
  • Ammonium chloride is present in preponderant amount . in the salt substitute of the present invention and is responsible for the salty taste which the salt substitute presents. Generally speaking, amounts of ammonium chloride of from about 40% to about 55% by weight of the composition can be used, preferably about 50% by weight.
  • the present invention contemplates the use of one or more pH adjusters.
  • the amount of pH adjuster component that is used in the instant salt substitute is less than the amount of ammonium chloride that is employed. Effective amounts of such pH adjusters are deemed to be in the range of from about 20%, by weight, to about 30%, by weight of the entire composition.
  • the type of pH adjusters contemplated for use, either alone or in admixture, in connection with the present invention are those alkali metal and alkaline earth metal salts of acids which are ionizable in water and which lower the pH of the resulting composition.
  • the anion which is chosen for use should be of relatively small size so as not to detract from the salty taste provided by the ammonium chloride.
  • the anion portion can be selected from relatively strong mineral acids (e.g., phosphoric acid) as well as weaker organic acids (e.g., tartaric acid).
  • the phosphate anion has been found to be especially useful since it is of the desired small size and it is formed from a relatively strong acid. It has been found that potassium ion-containing pH adjusters are preferable since these compounds do not contribute undesired sodium ion to the composition. Generally speaking, a weight amount of about 25% by weight of such pH adjusters has been found to be especially suitable. Blends of potassium phosphate monobasic and potassium bitartrate have been found to be especially useful. Generally speaking, the pH adjuster or adjusters which are used should produce a pH value.of from about 3.7 to about 4.0 when the salt substitute is dissolved in water.
  • the third type of essential component of the present invention is sugar which acts to suppress the normally sour taste that would be generated if the ammonium chloride and pH adjuster components were used alone.
  • sugars which can be used include the naturally occurring types (e.g., sucrose, dextrose, fructose, etc.) as well as synthetic-versions (e.g., aspartame, etc.).
  • Sucrose has been found to be especially effective since it is not so perceptibly sweet as to mask the desired salty taste of the resulting salt substitute composition. It is deemed that this component can be present at from about 20% to about 30% by weight of the entire composition. Weight amounts of about 25% by weight have been found to be especially suitable.
  • a blend of 50%, by weight, ammonium chloride, 20%, by weight, potassium phosphate monobasic, 5%, by weight, potassium bitartrate, and 25%, by weight, sucrose was prepared as a salt substitute.
  • Blends of this salt substitute with water, chicken broth and mashed potatoes were prepared at a 1%, by weight, level of the salt substitute.
  • the pH values of the water solution, chicken broth and mashed potatoes, without any salt substitute, were 5.8, 6.4 and 5.9 respectively.
  • the following results were obtained in comparison with a commercially available salt substitute:
  • Mashed Potatoes 5.6 5.6 Instant salt substitute was more salty and more sharply sour than the com ⁇ dismissal salt substitute.
  • the rinse water from the commercial salt substitute was bitter.
  • Example presents other formulations which contain ammonium chloride, potassium phosphate monobasic, potassium bitartrate, and sucrose in amounts varied from those given in Example 1.
  • the pH of water, chicken broth, or mashed potatoes containing them at the 1% level was as follows:
  • Blend B This blend was salty, more sour than Blend A and was less bitter.
  • Blend A or B This blend was salty, more sour than either Blend A or B and was less bitter than either Blend A or B.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Medicinal Preparation (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

Succédané du sel, sans ions sodium, qui comprend une quantité prépondérante de chlorure d'ammonium, une quantité moindre, mais efficace, d'une ou de plusieurs substances contrôlant le pH afin de supprimer le goût amer du chlorure d'ammonium et d'empêcher la formation de gaz ammoniac lors de l'utilisation du succédané, et une quantité moindre, mais efficace, de sucre pour réduire l'aigreur du succédané.
PCT/US1988/001614 1987-05-21 1988-05-12 Succedane du sel WO1988009131A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US5251087A 1987-05-21 1987-05-21
US052,510 1987-05-21

Publications (1)

Publication Number Publication Date
WO1988009131A1 true WO1988009131A1 (fr) 1988-12-01

Family

ID=21978082

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1988/001614 WO1988009131A1 (fr) 1987-05-21 1988-05-12 Succedane du sel

Country Status (3)

Country Link
EP (1) EP0374154A1 (fr)
JP (1) JPH03502161A (fr)
WO (1) WO1988009131A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4894249A (en) * 1989-03-13 1990-01-16 Liberty Provisions, Inc. Curing process for meats
FR2698524A1 (fr) * 1992-11-27 1994-06-03 Salines Cerebos Sel alimentaire.
WO2000044245A1 (fr) * 1999-01-27 2000-08-03 Maeki Juhani Ilpo Tapio Produit sale alimentaire physiologique
EP2499923A1 (fr) * 2009-11-09 2012-09-19 Kikkoman Corporation Assaisonnement liquide ayant un arôme amélioré

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2922728B1 (fr) * 2007-10-26 2011-06-24 Lesaffre & Cie Nouvel agent substitut du sel nacl, son utilisation et produits en contenant.

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2471144A (en) * 1948-12-02 1949-05-24 Sterling Drug Inc Salt substitute
US2601112A (en) * 1950-03-31 1952-06-17 Us Vitamin Corp Saline composition
US2742366A (en) * 1952-10-18 1956-04-17 Little Inc A Salt substitute and method of preparing the same
US2824008A (en) * 1956-03-12 1958-02-18 Giulio C Perri Salt substitute
US2968566A (en) * 1959-01-07 1961-01-17 Pharmacodynamics Inc Composition useful with comestibles
US3860732A (en) * 1970-03-30 1975-01-14 Cumberland Packing Corp Salt substitute
US4243691A (en) * 1979-05-18 1981-01-06 The Procter & Gamble Company Sodium-free salt substitute

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2471144A (en) * 1948-12-02 1949-05-24 Sterling Drug Inc Salt substitute
US2601112A (en) * 1950-03-31 1952-06-17 Us Vitamin Corp Saline composition
US2742366A (en) * 1952-10-18 1956-04-17 Little Inc A Salt substitute and method of preparing the same
US2824008A (en) * 1956-03-12 1958-02-18 Giulio C Perri Salt substitute
US2968566A (en) * 1959-01-07 1961-01-17 Pharmacodynamics Inc Composition useful with comestibles
US3860732A (en) * 1970-03-30 1975-01-14 Cumberland Packing Corp Salt substitute
US4243691A (en) * 1979-05-18 1981-01-06 The Procter & Gamble Company Sodium-free salt substitute

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
CHEMICAL ABSTRACTS, Volume 100, No. 9, issued 27 February 1984 (Columbus, Ohio, USA), TAKEUCHI, K., "Salt Substitute Composition No. 4", see page 494, column 2, the Abstract No. 66967, Japanese Patent 58, 187, 164, 1983 *
See also references of EP0374154A4 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4894249A (en) * 1989-03-13 1990-01-16 Liberty Provisions, Inc. Curing process for meats
FR2698524A1 (fr) * 1992-11-27 1994-06-03 Salines Cerebos Sel alimentaire.
WO1994012059A1 (fr) * 1992-11-27 1994-06-09 SALINES CEREBOS (Société Anonyme) Sel alimentaire
WO2000044245A1 (fr) * 1999-01-27 2000-08-03 Maeki Juhani Ilpo Tapio Produit sale alimentaire physiologique
US6787169B1 (en) 1999-01-27 2004-09-07 Maeki Juhani Physiological food salt product
EP2499923A1 (fr) * 2009-11-09 2012-09-19 Kikkoman Corporation Assaisonnement liquide ayant un arôme amélioré
CN102686116A (zh) * 2009-11-09 2012-09-19 龟甲万株式会社 呈味改善的液体调味料
EP2499923A4 (fr) * 2009-11-09 2013-04-24 Kikkoman Corp Assaisonnement liquide ayant un arôme amélioré

Also Published As

Publication number Publication date
EP0374154A1 (fr) 1990-06-27
JPH03502161A (ja) 1991-05-23
EP0374154A4 (fr) 1990-02-05

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