WO2003068006A1 - Granulated product and process to prepare the same - Google Patents
Granulated product and process to prepare the same Download PDFInfo
- Publication number
- WO2003068006A1 WO2003068006A1 PCT/EP2003/000347 EP0300347W WO03068006A1 WO 2003068006 A1 WO2003068006 A1 WO 2003068006A1 EP 0300347 W EP0300347 W EP 0300347W WO 03068006 A1 WO03068006 A1 WO 03068006A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- salt
- granulated
- microns
- weight
- product
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 40
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 215
- 150000003839 salts Chemical class 0.000 claims abstract description 174
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 56
- 239000000203 mixture Substances 0.000 claims abstract description 42
- 239000011780 sodium chloride Substances 0.000 claims abstract description 42
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000011630 iodine Substances 0.000 claims abstract description 18
- 229910052740 iodine Inorganic materials 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 7
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000011575 calcium Substances 0.000 claims abstract description 7
- 229910001425 magnesium ion Inorganic materials 0.000 claims abstract description 7
- 239000011164 primary particle Substances 0.000 claims abstract description 7
- 150000003841 chloride salts Chemical class 0.000 claims abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 6
- 235000010755 mineral Nutrition 0.000 claims abstract description 6
- 239000011707 mineral Substances 0.000 claims abstract description 6
- 150000003467 sulfuric acid derivatives Chemical class 0.000 claims abstract description 6
- 235000013343 vitamin Nutrition 0.000 claims abstract description 6
- 239000011782 vitamin Substances 0.000 claims abstract description 6
- 229940088594 vitamin Drugs 0.000 claims abstract description 6
- 229930003231 vitamin Natural products 0.000 claims abstract description 6
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 5
- 239000002245 particle Substances 0.000 claims description 23
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 9
- 159000000003 magnesium salts Chemical class 0.000 claims description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 7
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 6
- 241001131796 Botaurus stellaris Species 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 5
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 4
- 238000005056 compaction Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 235000011148 calcium chloride Nutrition 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 239000001175 calcium sulphate Substances 0.000 claims description 2
- 235000011132 calcium sulphate Nutrition 0.000 claims description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000019643 salty taste Nutrition 0.000 abstract description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- 235000019600 saltiness Nutrition 0.000 description 9
- 239000000463 material Substances 0.000 description 6
- 235000011164 potassium chloride Nutrition 0.000 description 6
- 239000001103 potassium chloride Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 235000011147 magnesium chloride Nutrition 0.000 description 5
- 238000003801 milling Methods 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- 206010067997 Iodine deficiency Diseases 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- 235000006479 iodine deficiency Nutrition 0.000 description 3
- -1 sodium chloride Chemical class 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical class [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 2
- 238000007580 dry-mixing Methods 0.000 description 2
- 235000021112 essential micronutrients Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- DMYOHQBLOZMDLP-UHFFFAOYSA-N 1-[2-(2-hydroxy-3-piperidin-1-ylpropoxy)phenyl]-3-phenylpropan-1-one Chemical compound C1CCCCN1CC(O)COC1=CC=CC=C1C(=O)CCC1=CC=CC=C1 DMYOHQBLOZMDLP-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 240000000491 Corchorus aestuans Species 0.000 description 1
- 235000011777 Corchorus aestuans Nutrition 0.000 description 1
- 235000010862 Corchorus capsularis Nutrition 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229920001079 Thiokol (polymer) Polymers 0.000 description 1
- 229910021536 Zeolite Inorganic materials 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical class [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229910000323 aluminium silicate Inorganic materials 0.000 description 1
- 235000010376 calcium ascorbate Nutrition 0.000 description 1
- 229940047036 calcium ascorbate Drugs 0.000 description 1
- 239000011692 calcium ascorbate Substances 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 239000011363 dried mixture Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 1
- 239000001230 potassium iodate Substances 0.000 description 1
- 235000006666 potassium iodate Nutrition 0.000 description 1
- 229940093930 potassium iodate Drugs 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical class [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000010457 zeolite Substances 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a synergistically granulated, free flowing edible salt compositions having flow properties similar to common salt.
- Sodium chloride known as common salt, is an ingredient generally used in cooking and approximately 5 million ton is the annual human consumption in India.
- Salt is generally produced by solar evaporation, or, multiple effect industrial evaporation of sea water or sub soil brine, or, a combination of these two methods and refined by the process of hydro milling.
- the process of hydro milling consists of milling the raw salt and then washing the same later with brine.
- the washed salt is centrifuged and generally dried in a fluid bed drier or vacuum drier to remove the moisture and obtain refined salt. During the process of milling and drying significant quantities of fine salt is formed. This is also referred to in the art and herein as salt fines.
- the fine salt is hygroscopic in nature and of a low particle size (less than 250 micron) and is commonly discarded.
- the salt fines contain iodine; an essential micronutrient rarely available in nature. While discarding the fines ensures that the commercially available common salt is obtained in a free flowing form, the iodine present in the fines is wasted.
- the particle size of the commercially available salt is generally in the region of from 150-850 microns.
- Salt fines generally contain large quantities of hygroscopic magnesium salts that tend to absorb moisture and inhibit flow properties. Further, the lower the particle size of the fines, the more difficult it is to include it in common salt as its free flow properties are severely impaired. However, throwing away the fines leads to wastage of material and relatively high cost of the salt.
- WO 02/13631 discloses granulated salt comprising sodium salt and potassium chloride and other optional ingredients and a process to make the same.
- the sodium chloride is preferably in the form of fines that have a particle size less that 500 microns.
- the granulated salt has saltiness equivalent to that of common salt.
- the salt is also free flowing and rich in iodine.
- Iodine is one of the three most essential micro-nutrients. However, it is also commonly deficient in most diets, causing a host of diseases commonly called iodine deficiency disorders. The easiest and most inexpensive method of delivery of the same through food was found to be iodisation of common salt. Salt is normally iodized by spraying potassium iodate solution onto salt .
- EP-A-090 571 discloses flowable flaked salt compositions comprising 30-70% wt . sodium chloride and 70- 30% wt . potassium chloride.
- FR-2,773,955 discloses a table salt comprising 35-55% wt . potassium chloride and 10-40% wt . sodium chloride.
- US 4,220,667 discloses non-caking nutritional compositions comprising a granular condiment selected from sodium chloride and mixtures of sodium chloride and potassium chloride and wherein the condiment is substantially coated with saliva- insoluble, physiologically acceptable zinc salts.
- the present invention seeks to provide synergistic, iodine fortified, edible salt compositions having free flow properties similar to common salt, which compositions are in a granulated form.
- the present invention also seeks to provide synergistic, fortified, edible salt compositions having enhanced saltiness and a beneficial amount of iodine in a granulated form.
- the present invention further seeks to provide a method for making the above-mentioned salt compositions.
- the term 'granulated salt' refers to the salt of the invention and the term 'common salt' refers to salt obtained by conventional processing after discarding the fines.
- the term 'salt fines' refers to the discarded salt from common salt of particle size less than 200 microns.
- the term 'edible salt' refers to all salts, including sodium chloride, that are suitable for human consumption.
- a free flowing salt composition in granulated form can conveniently be produced from salt fines having particle size of less than 200 microns.
- the particle size of the final granulated salt is preferably from 150 microns to 2 mm and advantageously, can be made to match that of the commercially available salt.
- the material which otherwise would be discarded as waste can be converted into a commercially useful material.
- the salt fines are rich in iodine and are thus useful for inclusion in a diet which is potentially otherwise low in iodine.
- the granulated salt thus obtained can be sold as such or mixed with salt conventionally produced after discarding the fines.
- the present invention thus relates to a synergistic, granulated, free flowing salt composition
- a synergistic, granulated, free flowing salt composition comprising sodium chloride of primary particle size less than 200 microns, calcium and/or magnesium salts, water and a source of iodine.
- Other optional ingredients may also be present in the salt.
- the process of making the granulated salt provides for a method that converts naturally hygroscopic salt fines into a free flowing edible salt.
- the granulated salt can be obtained by mixing salt fines with optional ingredients, adding water and/or an aqueous solution of an edible salt and then granulating the mass.
- the granulated salt so obtained is free flowing in nature. Its saltiness can be increased by use of an appropriate edible salt during processing.
- the granulated salt of the invention can be made to match the characteristics of common salt and is preferably added to common salt.
- a granulated, free flowing, comestible salt product comprising: i. at least 96% by weight sodium chloride (on dry basis) of primary particle size of less than 200 microns, ii. up to 0.6% by weight of calcium and/or magnesium ions present as the chlorides and/or sulphates thereof, iii. up to 6% by weight moisture, iv. at least 30 ppm iodine, present as an iodine containing salt, and v. optionally other edible salts, vitamins, minerals and flavouring agents.
- the comestible salts of the first aspect comprise up to 0.3% by weight of calcium and/or magnesium ions present as the chlorides and/or sulphates thereof and up to 4% by weight moisture.
- a free flowing, comestible salt composition comprising: (i) the granulated salt of the first aspect of the invention and, (ii) at least one additional salt.
- the at least one additional salt is/are one(s) not according to the invention and preferably comprises common salt. It is preferred, according to the second aspect, that the granulated salt (i) is present in an amount of from 0.1 to 95% by weight of the salt composition.
- the balance of the salt composition comprises the at least one additional salt.
- a process for the preparation of a granulated, free flowing, comestible salt product comprising the steps of: i. mixing salt fines of primary particle size of less than 200 microns with optionally an edible salt, vitamins, minerals and/or flavouring agents or a mixture thereof, ii. adding 5 to 15% by weight, based on the weight of the composition of water, and/or an aqueous solution of an edible salt, iii. granulating the mass of step ii, iv. optionally drying the granulated mass to a moisture content of up to 6% by weight, v. optionally breaking the granulated product of step (iii) or (iv) to a particle size in the range of from 150 microns to 2000 microns.
- the aqueous solution of an edible salt added in step (ii) of the process comprises one or more magnesium salts.
- the magnesium salt is magnesium chloride and/or sulphate.
- step (ii) is carried out by extrusion or compaction.
- the salt product comprises magnesium ions present as the chlorides or sulphates thereof.
- flavours such as garlic, ginger, pepper or any other spice, condiment or herbal flavours during granulation and the stability and homogenity of these flavours will be enhanced due to the granulated form of the product.
- flow aids like precipitated silica, magnesium or calcium salts or carbonate, phosphate and silicate, zeolite, amorphous aluminosilicate etc. can be added to the granulated salt.
- the salt composition according to the second aspect of the invention comprises the granulated salt of the first aspect and at least one additional salt.
- the salt composition most preferably comprises from 1 to 50% by weight of the granulated salt product of the invention, more preferably from 5 to 15% by weight.
- the balance of the salt composition comprises at least one additional salt and may further comprise the optional ingredients as detailed for the first aspect of the invention.
- the particle size range of the granulated salt and the common salt are similar. It is especially preferred that the granulated, free flowing salt has a particle size of from 150 microns to 850 microns, to match that of common salt.
- the salt fines (wherein the primary particle size of the sodium chloride is less than 200 microns) are mixed with water or an aqueous solution of an edible salt.
- an aqueous solution of calcium chloride, calcium sulphate, magnesium chloride or magnesium sulphate or a mixture thereof is mixed with the salt fines.
- the mixing is generally carried out in a mixer chosen so that it ensures uniform mixing of the particles.
- the mixer could have any or a combination of agitator designs including ribbon, sigma, plough share, helical, planetary or screw type.
- bittern is meant the mother liquor left after salt is harvested by solar evaporation of salt sources like sea water or sub soil brine.
- the bittern is rich in magnesium chloride and sulphate.
- the particle size of the granules of the salt obtained after step (v) is from 150 microns to 2mm, more preferably from 150 microns to 1000 microns and most preferably from 150 microns to 850 microns.
- the mixing is preferably carried out at a temperature in the range of from 5-50°C.
- the material is mixed for a period of from 5 minutes to 120 minutes, preferably for from 30-45 minutes to ensure homogeneity.
- the water and/or the aqueous solution of the salt is preferably sprayed onto the salt fines mixture from the first step of the process for a uniform coating before or during mixing.
- the spraying mechanism may be any system that ensures uniform coating of the solution/water on the particles and could include single or multiple fluid atomising nozzles, ultrasonic atomisers, pressure atomisers or any such devices.
- the granulation of the mass of the second step of the process can be done as a batch or continuous or semi-continuous process using any suitable equipment known in the art. Preferably the mass is extruded or compacted.
- Granulation can also be carried out using a pan granulator or drum granulator.
- the granulated salt so obtained is generally crystalline and obtained as regular/ irregular/ spherical granules.
- the salt mix could be extruded in a single or twin screw extruder, a die extruder with various configurations or a pellet mill, to obtain noodles.
- a sieve granulator with a suitable mesh size could be used.
- Compaction type equipment like roll compactor and briquetting type machines are also suitable for preparation of the granulated salt of the invention.
- An alternate process includes taking the wet salt mix from the mixer and granulating it using a tableting method.
- extrusion type machine which could be of the die, screw of pellet mill type.
- the granulated salt so obtained is optionally dried. Up to 6% by weight moisture may be present in the granulated salt of the invention.
- the drying is done in any conventional dryer such as tray dryer, tunnel dryer, rotary dryer, vacuum dryer, fluid bed dryer or a flash dryer. These dryers could be of batch, continuous or semi-continuous mode of operation. Alternately the product could be air dried or sun dried. A combination of the above mentioned methods can also be employed.
- the granulated salt can be broken to an irregular size in the range of from 150 to 2000 microns, preferably, in the range of from 150 to 1000 microns.
- the breaking or crushing can be done in one of several machines used for the said purpose and may include impact, cutting, shear, compaction or tensile type crushers.
- Mills with controlled power input and powdering methodology such as kitchen mixers, multimills, hammer mills, pin mills, airjet mills may also be used for the crushing.
- the noodles may be subjected to a process that causes it to round off to spheres. This could be done in an equipment which is a combination of mechanical or pneumatic methods.
- the material is optionally sieved to obtain the product in in desired size range.
- the oversize can be further crushed by any of the above mentioned methods.
- the undersize can be further processed in a manner similar to that of salt fines.
- the granules as such or its mixture with processed common salt are suitable for selling either in packed form that may be in form of suitable plastic packaging like polyethylene bags, paper pack, PET jars, jute bags or any other suitable form or can be sold loose.
- the process of the invention is so carried out as to obtain granulated salt matching the shape and particle size characteristics and appearance of common salt.
- the granulated salt so obtained can be mixed with common salt.
- the salt so obtained contains the required amount of iodine.
- the wet salt mix was then extruded into noodles using a sieve granulator having a sieve of 500 micron.
- the noodles were dried in a tray dryer at 100°C to a final moisture content of 2%.
- the dried mixture was crushed in a multimill fitted with a 30 mesh sieve.
- the salt was further sieved to obtain granulated salt of particle size range 200 to 1000 microns.
- Example 2 1 kg of the salt of Example 1 was mixed in a ribbon mixer with 20 kg of common salt obtained from the market.
- Example 3 1 kg of the salt of Example 1 was mixed in a ribbon mixer with 20 kg of common salt obtained from the market.
- Example 3 1 kg of the salt of Example 1 was mixed in a ribbon mixer with 20 kg of common salt obtained from the market.
- the salts of Examples 1-4 were found to have good free flow, acceptable granularity and very good salty taste impact.
- a food preparation (cooked lentil) was prepared using 0.8% of Comparative Example A-C and Examples 1-4.
- the salts of Comparative Example A-C and Examples 1-4 were packed in polyethylene bag under ambient condition (25°C) .
- the dynamic flow rate of the samples were measured at the end of 24 hours using a flow meter.
- the salts of Comparative Example A-B and Examples 1-4 were then stored in packed condition for three months at ambient temperature and 75% humidity. The dynamic flow rate of the samples was again measured using a flow meter at the end of this period.
- the results presented in Table 1 show that the granulated salt of the invention has superior flow properties to common salt even without adding flow aids.
- the granulated salt can be added to common salt to give a salt mixture with good flow properties .
- the present invention provides for a granulated salt with improved flow properties, saltiness and a desirable level of iodine.
- the granulated salt of the invention can be incorporated into common salt to provide a salt composition.
- the invention also provides for an effective process for converting low value salt fines that are discarded into a granulated salt with improved flow properties and saltiness.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR0307177-4A BR0307177A (en) | 2002-02-13 | 2003-01-15 | Processes for the preparation of edible salt product, edible salt product and composition |
AU2003202566A AU2003202566A1 (en) | 2002-02-13 | 2003-01-15 | Granulated product and process to prepare the same |
EP03701515A EP1474007A1 (en) | 2002-02-13 | 2003-01-15 | Granulated product and process to prepare the same |
IL16290303A IL162903A0 (en) | 2002-02-13 | 2003-01-15 | Granulated product and process to prepare the same |
APAP/P/2004/003089A AP2004003089A0 (en) | 2002-02-13 | 2003-01-15 | Granulated product and process to prepare the same |
MXPA04007746A MXPA04007746A (en) | 2002-02-13 | 2003-01-15 | Granulated product and process to prepare the same. |
IL162903A IL162903A (en) | 2002-02-13 | 2004-07-07 | Granulated salt product and process to prepare the same |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IN130/MUM/02 | 2002-02-13 | ||
IN130MU2002 | 2002-02-13 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2003068006A1 true WO2003068006A1 (en) | 2003-08-21 |
Family
ID=27676888
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2003/000347 WO2003068006A1 (en) | 2002-02-13 | 2003-01-15 | Granulated product and process to prepare the same |
Country Status (9)
Country | Link |
---|---|
EP (1) | EP1474007A1 (en) |
CN (1) | CN1722958A (en) |
AP (1) | AP2004003089A0 (en) |
AU (1) | AU2003202566A1 (en) |
BR (1) | BR0307177A (en) |
IL (2) | IL162903A0 (en) |
MX (1) | MXPA04007746A (en) |
WO (1) | WO2003068006A1 (en) |
ZA (1) | ZA200405376B (en) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005053429A1 (en) * | 2003-11-21 | 2005-06-16 | Unilever N.V. | Salt containing flow aid and processes for its manufacture |
WO2009155113A2 (en) * | 2008-05-30 | 2009-12-23 | Cargill, Incorporated | Salt compositions and methods of making the same |
FR2939607A1 (en) * | 2008-12-12 | 2010-06-18 | Eurotab | Compact product based on salt, useful for human food, which is liquid such as cooking water, comprises sodium chloride, magnesium salt, potassium salt, algae extracts and/or trace elements, in the form of tablet or pellet |
WO2010124905A1 (en) | 2009-04-29 | 2010-11-04 | Akzo Nobel Chemicals International B.V. | Process to prepare a low-sodium salt product, product obtainable thereby and the use thereof |
WO2014053675A1 (en) * | 2012-10-05 | 2014-04-10 | Universidad De Cádiz (Otri) | Method for the industrial iodination of sea salt |
JP2016506749A (en) * | 2013-02-07 | 2016-03-07 | サスガ, デーヴィッド ジー.SASUGA, David G. | Crystalline food and method for producing the same |
WO2017005714A1 (en) * | 2015-07-08 | 2017-01-12 | Akzo Nobel Chemicals International B.V. | Process to prepare sodium and/or potassium salt products, salt product obtainable thereby and the use thereof |
CN108463114A (en) * | 2016-01-13 | 2018-08-28 | Wm.雷格利Jr.公司 | The few salt mixture of confectionery |
CN116831279A (en) * | 2023-08-08 | 2023-10-03 | 江苏苏盐井神股份有限公司 | Hollow granulating sodium-reducing edible salt and preparation method thereof |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6423118B1 (en) * | 2018-02-15 | 2018-11-14 | キユーピー株式会社 | Powder seasoning for salad |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2205872A (en) * | 1938-01-27 | 1940-06-25 | Morton Salt Co | Iodized salt |
US2506568A (en) * | 1947-11-01 | 1950-05-09 | Carey Salt Company | Stabilized iodized salt and process of making same |
US5288510A (en) * | 1992-05-18 | 1994-02-22 | George Gregory | Palatable low salt substitutes |
WO2002013631A1 (en) * | 2000-08-14 | 2002-02-21 | Unilever N.V. | Granulation process |
-
2003
- 2003-01-15 WO PCT/EP2003/000347 patent/WO2003068006A1/en not_active Application Discontinuation
- 2003-01-15 AU AU2003202566A patent/AU2003202566A1/en not_active Abandoned
- 2003-01-15 CN CNA038038994A patent/CN1722958A/en active Pending
- 2003-01-15 MX MXPA04007746A patent/MXPA04007746A/en not_active Application Discontinuation
- 2003-01-15 BR BR0307177-4A patent/BR0307177A/en not_active IP Right Cessation
- 2003-01-15 EP EP03701515A patent/EP1474007A1/en not_active Withdrawn
- 2003-01-15 IL IL16290303A patent/IL162903A0/en active IP Right Grant
- 2003-01-15 AP APAP/P/2004/003089A patent/AP2004003089A0/en unknown
-
2004
- 2004-07-06 ZA ZA200405376A patent/ZA200405376B/en unknown
- 2004-07-07 IL IL162903A patent/IL162903A/en unknown
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2205872A (en) * | 1938-01-27 | 1940-06-25 | Morton Salt Co | Iodized salt |
US2506568A (en) * | 1947-11-01 | 1950-05-09 | Carey Salt Company | Stabilized iodized salt and process of making same |
US5288510A (en) * | 1992-05-18 | 1994-02-22 | George Gregory | Palatable low salt substitutes |
WO2002013631A1 (en) * | 2000-08-14 | 2002-02-21 | Unilever N.V. | Granulation process |
Cited By (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005053429A1 (en) * | 2003-11-21 | 2005-06-16 | Unilever N.V. | Salt containing flow aid and processes for its manufacture |
WO2009155113A2 (en) * | 2008-05-30 | 2009-12-23 | Cargill, Incorporated | Salt compositions and methods of making the same |
WO2009155113A3 (en) * | 2008-05-30 | 2010-04-01 | Cargill, Incorporated | Salt compositions and methods of making the same |
CN102065708A (en) * | 2008-05-30 | 2011-05-18 | 嘉吉公司 | Salt compositions and methods of making the same |
FR2939607A1 (en) * | 2008-12-12 | 2010-06-18 | Eurotab | Compact product based on salt, useful for human food, which is liquid such as cooking water, comprises sodium chloride, magnesium salt, potassium salt, algae extracts and/or trace elements, in the form of tablet or pellet |
RU2528937C2 (en) * | 2009-04-29 | 2014-09-20 | Акцо Нобель Кемикалз Интернэшнл Б.В. | Method of producing salt product with low content of sodium and product obtained using said method |
WO2010124905A1 (en) | 2009-04-29 | 2010-11-04 | Akzo Nobel Chemicals International B.V. | Process to prepare a low-sodium salt product, product obtainable thereby and the use thereof |
WO2014053675A1 (en) * | 2012-10-05 | 2014-04-10 | Universidad De Cádiz (Otri) | Method for the industrial iodination of sea salt |
ES2458966A1 (en) * | 2012-10-05 | 2014-05-07 | Universidad De Cádiz | Method for the industrial iodination of sea salt |
JP2016506749A (en) * | 2013-02-07 | 2016-03-07 | サスガ, デーヴィッド ジー.SASUGA, David G. | Crystalline food and method for producing the same |
WO2017005714A1 (en) * | 2015-07-08 | 2017-01-12 | Akzo Nobel Chemicals International B.V. | Process to prepare sodium and/or potassium salt products, salt product obtainable thereby and the use thereof |
CN108463114A (en) * | 2016-01-13 | 2018-08-28 | Wm.雷格利Jr.公司 | The few salt mixture of confectionery |
EP3402339A4 (en) * | 2016-01-13 | 2019-08-21 | Wm. Wrigley Jr. Company | Reduced salt mixtures for confections |
CN116831279A (en) * | 2023-08-08 | 2023-10-03 | 江苏苏盐井神股份有限公司 | Hollow granulating sodium-reducing edible salt and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
ZA200405376B (en) | 2005-07-06 |
BR0307177A (en) | 2004-12-07 |
AP2004003089A0 (en) | 2004-09-30 |
EP1474007A1 (en) | 2004-11-10 |
CN1722958A (en) | 2006-01-18 |
IL162903A (en) | 2007-08-19 |
AU2003202566A1 (en) | 2003-09-04 |
IL162903A0 (en) | 2005-11-20 |
MXPA04007746A (en) | 2004-10-15 |
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