WO2000008955A1

WO2000008955A1 - Synthetic milk mineral

Info

Publication number: WO2000008955A1
Application number: PCT/NO1999/000252
Authority: WO
Inventors: Kjell Reidar Thoresen
Original assignee: Kjell Reidar Thoresen
Priority date: 1998-08-12
Filing date: 1999-08-12
Publication date: 2000-02-24
Also published as: NO307362B1; NO983701D0; AU5310499A; NO983701L

Abstract

Synthetic milk minerals comprising the following ions and salts in varying amounts: Calcium Ca++, Magnesium Mg++, Sodium Na+, Potassium K+, Phosphate PO¿4---?, Chloride Cl?-¿, Sulphate SO¿4--?, Carbonate CO3--, Citric acid C6H8O7, Sucrose and for claim 5, additionally ascorbic acid and glycerol. Preferably the chemicals Calcium hydrogen phosphate, Calcium hydroxide, Potassium hydroxide, Sodium bicarbonate, Magnesium sulphate, Sodium chloride, Magnesium oxide, Citric acid, Ascorbic acid, glycerol 85 % and water are used. The product may be produced as a powder and be kept liquid and be thickened to a homogeneous liquid. The citric acid/potassium hydroxide ratio indicates the formation of the double salt CaKPO4, Calcium potassium phosphate. The rest forms potassium citrate and if possibly magnesium citrate where magnesium oxide is added.

Description

Synthetic milk mineral

The invention is a mineral composition that makes it possible to produce synthetic milk minerals in liquid or solid state that makes possible large scale industrial production of synthetic milk to be used as dietary supplements or as medicine. It includes a process wherein the minerals in aqueous solution undergoes a thickening that provides for homogenous distribution of the minerals in the solution

18 years ago it was diagnosed that I suffered from lactose intolerance. I had to stop using milk and everything that included milk, even chocolate. It has for a long time been a problem for people suffering from allergy or milk intolerance to find products without milk. Even breast milk substitutes are based on milk powder or chemical components from milk as lactate, casein and lactose. This is why milk substitutes comprise allergens from milk. I noticed that I became less fit and missed the minerals from milk and calcium particularly. To meet the demand for these minerals I finally started the development of a drink rich on minerals as a substitute. I used different observations and simple acid-base chemistry as basis. An observation was that 100 years ago it was popular and necessary to cure people at well-known spas in Europe. I also noticed that poor people in Central America that could not afford food lived on crushed limestone and other minerals. Some experience from beer brewing and winemaking, was also useful. Yeast is a living organism that also needs minerals. I made a mixture of the chemicals that was available and that I thought could useful. In a flask I mixed 10-g calcium hydrogenphosphate (CaHPO . 2H O ), 3,0 g magnesium sulphate ( MgSO 47H 2 ,O),1,0 g table salt (NaCl), 5,71 g potassium hydroxide ( KOH),

0,50 g soda ( Na CO ) and neutralised with 7,25 g citric acid. Finally 30-g sugar (sucrose) was added.

When the mixture was neutralised to pH approx. 7, 1 adjusted the taste with the sugar. When the amount of sugar reached a certain ratio, the mixture actually tasted milk. The most striking was the effect it had on me from the first swallow. I suddenly woke up as from a doze. The brain became spontaneously clearer, the sight suddenly clearer and the colours became clearer. Muscle and rheumatic pains disappeared spontaneously and were away for a while until the slowly reappeared. After six months I found out that my joints was considerable more flexible. My throat problems having enlarged tonsils disappeared. Incipient prosthetic inconvenience subsided. A noticeable better short-term memory and a remarkable easier breath. The most evident improvement that has happened, is that worn dorsal vertebras has grown back to normal thickness compared to the 20 years age, and has added additionally 5 to 10 mm on the total height. At the military medical board I was measured to be 177,5 cm, as was rounded of to 178. Now, at the age of 55 I have regained this height and some more. My height is now between 178 and 179 cm. It must be noted that this can be confirmed by X-rays as worn vertebral discs resulted in a prolapse that was treated by a chiropractor in November 1997. The height was then not measured. Due to a minor crick in the back in September 1998, new X-rays where taken. They demonstrated distinct improvement compared with the year before. The explanation on the remarkable curing effect of the mineral composition may be due to the fact that the minerals are free and are only bound to simple acids. They are not bound to fat or proteins that may hinder the absorption in i.e. bone and cartilage. The combination of citric acid and sulphuric acid, the sulphate SO in solution, makes the mixture to work as a mild antibiotic in the intestinal tract and generally in the body. This was learned as a relative that has suffered from bacteria in the stomach that results in an ulcer and that unveil itself by a fishy odour. It disappeared after a few weeks use of the mineral composition. The same did the cold. Compared with ordinary un-pasteurized milk having the following composition according to FellesMeieriet: Calcium 7-8 g, Magnesium 1 ,25 g, Sodium 0, 10 g, Potassium 1 ,50 g, Phosphate (as PO ) 2,10 g, Chloride 1 ,00 g, Sulphate 0,10 g, Hydrogen carbonate 0,20 g, Citric acid 1-2 g and Lactate 0,02 g, one may see that the mineral composition is a hit with regard to ingredients, however not quite the actual amount and only lactate is omitted.

In later recipes it is tried to approach the ratios of minerals as in cow's milk, but not completely, as it would necessitate a disproportionate amount of acid, which would be unfortunate for skin problems. When one thinks about the mission of the milk as the only nutrition for the child to build up the body's cells and immune defence, it explains the effect of the mineral composition together with vitamins. What is omitted is proteins and fat. Children that are not longer breast-feeding get enough of that via other foodstuff. It is important to note that the composition includes all the components the body needs to build new cells. That is phosphates and sulphur to lipids. Calcium and magnesium to skin and skeleton, potassium and sodium for the neurons etc.

The body itself builds up the components it needs when the mixture of minerals, acids and carbohydrates is correct and it is important that all the mentioned components is present in approximately the same proportions. This is the only way they can supplement and amplify each other. Some of these minerals are antagonists and will counteract each other in another proportion (Medical doctor Matti Tollonen : Vitaminer og mineraler ). As an example, the ratio Mg: Ca should not be less than 1 :5 as in milk. For the body to create energy sugar and citric acid has to be available. They participate in the citric acid cyclus in the mithochondies of the cells and creates heat energy and

ATP, NAD 2H and FAD 2H that are important carriers of energy in the body. Together with mineral they participate in the production of new cells. Even the cells in the body's immune defence. The importance of the salts is demonstrated by the fact that the reindeer has 5 times the women's the salt contents in the milk. In other words the minerals are as important as vitamins to stand the cold climate of the north. It is also worth to notice that fat and sugar are regarded as "empty" calories if minerals and vitamins do not accompany them. The discovery that the mineral composition in the milk from the nature has the effect that it is more easily adsorbed by the body and brought to the cells where they are useful explains the good results from the mineral compositions. Ascorbic acid has partly the same function. It activates the salts in the organism, as is demonstrated when one has a strong taste of salt in the mouth as a result of a high intake of salt. After taking some vitamin C, the salty taste disappears in a few minutes. This may explain why large amounts of vitamin C help against a cold. They activate the salts in the body to help the immune defence. Personally I have experienced one instance less severe cold during the time of almost two years I have taken the mineral mixture.

Some relatives and friends having different relevant diseases have tried the mineral mixture. A child 1 Vi years old suffering from atypical eczema and who often experienced red itching skin eruptions, may be mentioned as an example. She tested negative against allergens in i.e. milk but the eruptions appeared as a result of intake of milk. After taking the mineral composition the eruptions disappeared and the skin problems improved. My suspicion was then directed to lactic acid that was not tested and some was added to a solution of the mineral composition. The result was that she the day after suffered from red eruptions in the face. For a comparison there is 0,02g lactate in one litre of milk. In other words a small amount is enough. The invention takes into account all minerals in milk and additionally ordinary sucrose. No vitamins or trace elements are added, as there already are good combinations available that may advantageously be taken as a supplement. This makes the product more useful in combination with other products. The mineral drinks available at the marked, is sport drinks. They have a low pH from 2,5 - 6,5 and are made up so that they are completely dissolved in aqueous solution and to be used for compensate for the loss of water and mineral under physical activity. They are often combined with fruit juices and include little salt compared with the amount of water. Consequently they have a high content of acids and a low content of minerals compared with the solution as a total to avoid precipitation of the salts. They are insufficiently composed compared with milk and are combined with higher levels of chlorides than in milk and often with other acids.

Chlorides in too large amounts promote arthritis and particularly gout as the applicant suffers from. Ordinary refreshing drinks such as Farris and sport drinks may therefor be dangerous to people suffering from rheumatism.

Additionally there is available sport drinks that includes proteins and minerals to meet the needs of body builders and other athletes wishing to develop the muscles. They are on the other hand based on milk powder and/or lactose. Among the ones based on other acids are EP 202106 that comprises asparatic acid in combination with potassium and magnesium and the salts (C H N O )K2^'5H O and (C H N O₄)Mg^'25H,O and is therefor very different form the mineral combinations in milk. EP 350523, EP244903 is based on mineralised fruit juices. The same is the case with EP 1 17653, EP 301653 and EP 323667 all comprising the minerals calcium, potassium and magnesium in relatively minor percentages so that they do not precipitate in the solution. They are meant to meet the instant loss of liquid and the mentioned minerals under physical activity. EP 1 17653 and EP 587 972 is close to each other with regard to minerals and acids and comprises calcium carbonate, magnesium carbonate, sodium chloride, sodium citrate and both citric acid, malic acid and ascorbic acid in minor amounts dissolved in fruit juice and some water. They, however, does not include sulphate and phosphate, and must be regarded as mineralised fruit juices and is very different from the pending claims. The mentioned patents have in common that they have a low pH and give a refreshing taste. The closest prior art is EP 75114 that comprises potassium, sodium, magnesium, calcium and phosphate. It is on the other hand based on whey, lactose and proteins from fruit. It may therefor not be consumed by people suffering from lactose intolerance or allergic subjects. The patents WO 9112734 and EP 264117 are both in powder form but the composition is comparably insufficient and are made to be completely dissolved in water as the other sport drinks. The sports drink best suited to cover the body's need compared with milk is EP 040654. It takes into account sodium chloride, potassium chloride, magnesium sulphate, sodium citrate, dipotassium hydrogenphosphate, sodiumdihydrogenphosphate, ascorbic acid, citric acid, pyridoxine hydrochloride, sucrose, dextrose and the taste of lemon. It leaves out carbonates as these are heavily soluble and is based on chlorides, as they are easier to dissolve. This results in a relatively high content of chlorides for the body to cope with. The patent covering some of the same intention as the present invention is GB 1 298 299. It uses Na HPO 2H O,

Ca(C 6 H 1 1 O 7 2. H 2O, K 3 C 6 H 5 O, 7. H2O and MgHPO,.3H 2,O. that are alkali salts of phosphoric acid and citric acid. It omits carbonic acid and sulphuric acid that are important building blocks. It is specifically directed towards arthritis and does not cover the complete spectre of milk minerals. After the first test new tests where performed to get closer to the proportional composition of the milk. Milk is not a uniform product. It varies considerably form species to species, with regard to the contents per litre of fat, proteins and salts. As mentioned above, cows milk has approximately the same salt concentration as the women, 0,4% in relation to 0,3% (Aschehougs Konversasjonsleksikon 5. Edition 1968) .

What they have in common is the combination of ions in salts. The patent is therefor not directed to the concentration of salts and the chemicals used, but to the combination and ions and salts formed in solution. Some chemicals are less suitable than others are. They are giving a harsh taste even if the ionic ratios are right. Chalk and gypsum that are calcium carbonate, calcium sulphate in addition to sodium sulphate, gives as an example, an unpleasant taste. In some patents a range of sugars and some artificial sweeteners are mentioned. They are of less importance for the taste. Sucrose is chosen as a cheap and good sweetener. The right taste / sweetness was achieved with less quantities and made no noticeable difference to the absorption. Sugar is however unhealthy for diabetics in addition to increasing the level of uric acid in the blood. All combinations may be made without sugar to meet such demands.

++ ++ + +

1. General form: Calcium: Ca , Magnesium: Mg , sodium: Na , Potassium: K ,

Phosphate:

PO 4 — , Chloride: Cl^" , Sulphate: SO 4 --, Carbonate: CO 3,-.

Organic: Citrate (calculated as citric acid) C υ H oO 7. Sucrose.

2. Special form;

Calcium hydrogenphosphate CaHPO₄ Λ° 10,00 g

Potassium hydroxide KOH 5,71 g

Sodium carbonate Na₂CO₃ 0,50 g

Magnesium sulphate Mg ^σSO 4„. I 3.0 3,00 g

Sodium chloride NaCl 1 ,00 g

Citric acid ^CΛ°₇ 7,25 g

Sucrose 30,00 g

Water 0,50 1

Distributed on ions in grams in the receipt:

++

Calcium Ca 2,30 g

+

Potassium K 3,98 g

Sodium Na⁺ 0,61 g

++

Magnesium Mg 0,30 g

Phosphate ^P°₄- 5,51 g

Chloride Cl^" 0,61 g

Sulphate ^S°- l ,17 g

Carbonate co,_ 0,28 g

The water was heated to 100 °C and was kept at this temperature during the reaction. o All the chemicals were added in the mentioned order, neutralising with the citric acid at the end. It is an exothermal reaction that reacts with emission of gas that makes the mixture "boil". The vessel has to hold double the volume of the mixture. It may now be exsiccated, pulverised and optionally sugar is added. This was the first receipt and it contains relatively small amounts of calcium. To increase the amount of calcium, calcium hydroxide was added.

3. Special form:

Calcium hydrogenphosphate CaHPO 4,. 2H₂O 10,00 g Calcium hydroxide Ca(OH), 4,36 g

Potassium hydroxide KOH 5,71 g

Sodium carbonate Na₂CO₃ 0,50 g

Magnesium sulphate MgSO₄7H₂O 3,00 g

Sodium chloride NaCl 1,00 g Citric acid C 6H ₈O, 7 10,50 g

Sucrose 30,00 g

Water 0,50 1

Distributed on ions in grams:

Calcium Ca 4,66 g

+

Potassium K 3,98 g

Sodium Na⁺ 0,61 g

Magnesium Mg⁺⁺ 0,30 g

Phosphate PO4 ^" 5,51 g

Chloride Cl^" 0,61 g

Sulphate SO4 ^" l,17 g

Carbonate CO3 ^" 0,28 g The same procedure as in example 2. In these mixture Ca was doubled, but the citric acid was increased with 50%. This is approx. 5 times the amount as in milk. This has on the long tem resulted in an increase of uric acid in the blood. The next experience was to lower the amount of citric acid.

4. Special form:

Calcium hydrogen phosphate CaHPO 4, 2H₂O 10,00 g

Potassium hydroxide KOH 3,23 g

Sodium carbonate Na₂CO₃ 0,50 g

Magnesium sulphate M_gso₄ 7H,O 3,00 g

Sodium chloride NaCl 1,00 g

Citric acid ^CA°7 3,40 g

Water 0,50 1

Sucrose 30,00 g

The same method as in special form 2.

Distributed on ions in grams:

+-t-

Calcium Ca 2,30 g

+ Potassium K 2,25 g

Sodium Na⁺ 0,61 g

++

Magnesium Mg 0,30 g

Phosphate PO4^"" 5,51 g

Chloride Cl^" 0,61 g Sulphate SO4^" 1,17 g

Carbonate CO3 ^" 0,28 g

This mineral composition was more in agreement with milk having a somewhat low content of calcium and a somewhat high content of phosphate (2x) and sulphate (lOx). By increasing the content of calcium by addition of calcium hydrogen phosphate, the phosphate will increase correspondingly and this is not desirable as phosphate, being an acid, may increase rheumatism.

Even so two receipts are included. 5. Special form:

Calcium hydrogen phosphate CaHPO 4, 2H₂O 15,00 £

Potassium hydroxide KOH 5,71 g

Calcium hydroxide Ca(OH)₂ 4,36 g

Magnesium MgO 0,74 g Sodium carbonate Na₂CO₃ 0,50 g

Magnesium sulphate MgSO^ 47H O 3,00 g

Sodium chloride NaCl 1,00 g

Citric Acid ^C6^H8⁰7 9,50 g

Same procedure as in special form 2.

Distribution ions in gi rams:

++

Calcium Ca 5,81 g

+

Potassium K 3,98 g

Sodium Na^" 0,61 g Magnesium Mg" 0,75 g

Phosphate PO4^~ 8,27 g

Chloride Cl^" 0,61 g

Sulphate SO4 ^~ 1,17 g

Carbonate CO3 ^" 0,28 g

6. Special form:

Calcium hydrogen phosphate CaHPO 2H_^O 20,00 g

Potassium hydroxide KOH 5,71 g Calcium hydroxide Ca(OH), 4,36 g

Magnesium MgO 0,64 g

Sodium carbonate Na_^CO 0,50 g

Magnesium sulphate MgSO 4 7H 2 O 3,00 g

5 Sodium chloride NaCl 1 ,00 g

Citric acid ^C ₆ ^H ₈ ⁰ ₇ ⁷'⁰⁰ §

Same procedure as in special form 2. Distributed on ions in grams: iϋ Calcium Ca 6,97 g

+

Potassium K 3,98 g

Sodium Na⁺ 0,61 g

++

Magnesium Mg 0,69 g

Phosphate PO4 ^" 11,03 g is Chloride Cl^" 0,61 g

Sulphate SO4^" l,17 g

Carbonate CO3 ^" 0,28 g

These minerals have a composition so that they are not completely dissolved in water. 20 Some precipitation will therefor occur. This in impractical. The next test resulted in the formation of a liquid homogenous matter and increased parts of Mg compared with calcium to approx. 1 :5.

7. special form, liquid: 25 Mixtures 2, 3, 4, 5 or 6 are kept liquid and the sucrose is added. The mixture is cooled to below 20 °C under agitation and the following is added when cold: Magnesium MgO 0,64 g

Citric acid C H O 0,46 g

Ascorbic acid C 6H 8O 6 1 ,70 g °

30 Glycerol 85 % C,H.(OH)3 3.00 ml The mixture is shaken well and is placed cold (0 - 5 °C) and in about 4 weeks. It will thicken by constant stirring so that the minerals are kept homogenous and liquid and do not precipitate. The solution has now a colour as starch and may be flavoured at demand. The ionic composition has with respect to magnesium, Mg⁺⁺ increased by 0,39 g in composition 2, 3, 4, 5 and 6.

Looking at the chemical basic receipt and the mutual relations, it is clear that the double salt calcium potassium phosphate ( CaKHPO 2H O ) that makes the good taste and odour of milk has been formed. In the thickening process the sucrose, glycerol, citric acid and ascorbic acid incorporates the minerals in a starch-like homogenous mass. It may be flavoured at demand.

Claims

P a t e n t c l a i m s

1. Claim: Synthetic milk mineral, characterised in the following ions and salts in general form.

Inorganic:

++ ++ + +

Calcium Ca , Magnesium Mg , Sodium Na , Potassium K , Phosphate PO

Chloride Cl^", Sulphate SO₄ , Carbonate CO₃ .

Organic:

Citric acid C HO, Sucrose .

2. claim : Synthetic milk mineral, characterised in ratios of the following ions and salts: Inorganic::

++ + +

Calcium Ca = 2,30 g. Potassium K = 3,98 g. Sodium Na = 0,61 g. Magnesium

Mg"= 0,30 g. Phosphate PO 4 — = 5,51 g. Chloride Cl^" = 0,61 g. Sulphate SO 4, _ 1,17g Carbonate CO₃ = 0,28 g.

Organic: C Ciittriricc aacciid C 6 H 8O 7 = 7,25 g, Sucrose = 30,00 g. Is reacted wet, dried and pulverised before the sucrose was added, alternatively without sucrose.

3. claim : Synthetic milk mineral, characterised in the ratio of the following ions and salts:

Inorganic :

++ + +

Calcium Ca = 4,66 g. Potassium K = 3,98 g. Sodium Na = 0,61 g. Magnesium

Mg"= 0,30 g. Phosphate PO₄ =5,51 g. Chloride Cl^" = 0,61 g. Sulphate SO =1,17g. Carbonate C0 = 0,28 g .

Organic :

Citric acid C HO = 10,5 g, Sucrose = 30,00 g. Same procedure as in claim 2

4. claim : Synthetic milk mineral, characterised in the ratio of the following salts and ions: Inorganic:

++ + +

Calcium Ca = 2,30 g, Potassium K. = 3,98 g. Sodium Na = 0,61 g. Magnesium

Mg"= 0,30 g. Phosphate PO 4 — =5,51 g. Chloride Cl^" = 0,61 g. Sulphate SO 4, — =l,17g.

Carbonate CO₃ = 0,28 g . Organic:

Citric acid C o H oO 7 = 3,40 g, Sucrose = 30,00 g. Same procedure as in claim 2.

5. claim : Synthetic milk mineral, characterised in the ratio of the following ions and salts: Inorganic:

++ + +

Calcium Ca = 5,81 g. Potassium K = 3,98 g. Sodium Na = 0,61 g. Magnesium

Mg⁺⁺= 0,75 g. Phosphate PO₄_= 8,27 g. Chloride Cl^" = 0,61 g. Sulphate SO₄ = l,17g.

Carbonate CO₃ = 0,28 g .

Organic: Citric acid C oH o O 7 = 9,5 g, Sucrose = 30,00 g. Same procedure as in claim 2.

6. claim : Synthetic milk mineral, characterised in the ratio of the following ions and salts:

Inorganic:

++ + + Calcium Ca = 6,97 g. Potassium K = 3,98 g. Sodium Na = 0,61 g. Magnesium

Mg"= 0,69 g. Phosphate PO_Λ--- = 1 - 1-,,0-3- g o.- Chloride C -l-^' = 0 -,'6-1- g a.- Sulp 1hate SO_{A 4}__ =

1,17g. Carbonate CO₃ = 0,28 g .

Organic:

Citric acid C 6 H 8 O, 7 - 10,5 g, Sucrose = 30,00 g. Same procedure as in claim 2.

7. claim : The basic recipe as in claim 1, 2, 3, 4, 5 or 6 without sucrose or other sweetener.

8. claim : Synthetic milk mineral, characterised in a thickened homogenous solution made by the following process: Claim 2, 3, 4 ,5 or 6 is kept in solution while the sucrose is added. Cool to below 20 °C under agitation and add after cooling 0,64 g Magnesium - MgO. 0,46 g Citric acid C 6 H8O7.1,70 g Ascorbic acid C 6 H8O6.1,0 ml Glycerol o

85 %. The solution is mixed thorough and is left at a temperature between 0 and 5 C and is agitated daily until the thickening is finished.

AMENDED CLAIMS

[received by the International Bureau on 13 January 2000 (13.01.00); original claims 1-8 replaced by new claims 1-5 (1 page)]

1.

Composition for use as a dietary additive, characterised in that it is made from the following ingredients per lOOg added dry substances:

CaHPO₄H₂O 28 - 48,0 g

Ca(OH)₂ 0 - 15,6 g

KOH 13,5 - 21,1 g

Na₂CO₃ 1,2 - 2,4 g

MgO 0 - 1,8 g

MgSO₄7H₂O 7,2 - 14,4 g

NaCl 2,2 - 2,9 g

Citric acid 16,4 - 30 g

2. Composition according to claim 1, characterised in that it is in the form of a dry substance.

3.

Composition according to claim 1 or 2, characterised in that it additionally comprises sugar.

4.

Composition according to claim 1, characterised in ascorbic acid, glycerol and additional amounts of MgO and citric is added to give a viscous composition.

5.

Method for production of the composition according to claim 1, characterised in that CaHPO 2H₂O, Ca(OH)₂, KOH, Na₂C0, MgSO₄7H₂O and NaCl are dissolved in water and are heated to about 100°C, that the mixture thereafter is neutralised with citric acid and that the water finally is evaporated.