Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • 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 stable, sodium- free or low-sodium seasoning composition of agreeable salty taste very similar to common table salt, intended for consumption by the overall population, i.e., youth, adults, elderly, and pregnant women. Said composition also acts as a dietary supplement and confers calcium, potassium, magnesium and C Vitamin to the diet.
• the present composition aids in preventing or treating certain diseases, such as hypertension, osteoporosis, and obesity, amongst others, which stem from the consumption of sodium. It is intended to be used throughout the pre-, inter-, and post- cooking of foodstuffs, as is common table salt, in the household and the food processing industry.
• NO nitric oxide
• a high-sodium diet reduces NO levels and, subsequently, augments the risk of developing cardiac, vascular, renal, and cerebral diseases.
• Sodium relates to an increase in arterial pressure, mainly because of the lack of vascular dilatation from NO reduction.
• the FDA recommends a daily 500-mg minimal and 2,400-mg maximal sodium intake. Notwithstanding, the average American takes in more than 4,000 mg of sodium per day; three-fourths of which come from the processed foodstuffs and nourishment ingested.
• the American Public Health Association (APHA) has drafted a proposal to reduce sodium content in processed foodstuffs by 50% within the next 10 years. The APHA estimates the change could reduce the number of hypertension sufferers by 20 percent, eventually saving 150,000 lives a year.
• An object of the invention is to provide a truly rich and delicious sodium- free salt, which can be used in the household and in the food processing industry.
• a sodium-free salt accepted by the general populace has not been attained.
• the undesirable consequences resulting therefrom can be seen on a daily basis; namely, a periodically heightened intake of salty fats that are so utterly interrelated that they lead to concordant hypertension and obesity, which are the greatest maladies of the current century.
• a reduction of sodium intake is prescribed to patients who undergo diseases that affect their cardiovascular systems because many of said patients present altered renal capacities to excrete the sodium.
• Cardiac ischemic disease is the foremost cause of death in the western world. Over 5 million people in the United States alone are diagnosed annually with the disease. A reduction in salt intake in patients who undergo mild cardiac insufficiency can substantially improve measures against symptoms, facilitate activation of certain medications and, thereby improve patient quality of life.
• gastric cancer is the second most common cause of cancer related to mortality in the world, and the fourteenth of all causes of mortality. Detection of the disease commonly occurs at an advanced stage so that the overall survival rate is poor. Sodium retains a positive correlation with the incidence of gastric cancer.
• One of the recurrent findings in medical tests performed on patients undergoing gastric cancer is elevated salt intake levels.
• a diet consistent with high-sodium intake reduces the level of nitric oxide and, in turn, augments the risk of developing cardiac, vascular, renal, and cerebral diseases.
• a low-sodium diet benefits the hypertensive, elderly, obese, salt- sensitive, pregnant women, children, Syndrome X patients - those afflicted by insulin resistance, hyperinsulinism, abnormal intolerance to glucose, arterial hypertension, hypertriglyceridemia, and low HDL-cholesterol - as well as the remainder of the population.
• a calcium- and potassium-rich diet is beneficial to health.
• Calcium is indispensable to osseous health.
• a salt-rich (sodium chloride) diet is prejudicial to osseous health as it increases the loss of urinary calcium," stated by Dr. Sellmeyer, Director the University of California San Francisco, and by Mt. Zion Osteoporosis Center.
• Dr. Sellmeyer Director the University of California San Francisco, and by Mt. Zion Osteoporosis Center.
• the body requires calcium for many other functions - including muscular contraction - if calcium excretion is heightened, the body responds by extracting calcium directly from the bones; thus weakening them, i.e., activating the onset of osteoporosis.
• the body must receive an adequate quantity of calcium - between 1,000 and 1,300 mg per day.
• Dr. Sellmeyer suggests that a diet rich in potassium could counterattack the negative effect on osseous health of a diet rich in salt (sodium chloride).
• Potassium provides a fundamental effect on health as it protects the human organism from certain diseases, such as osteoporosis and hypertension.
• An increase of potassium content augments the amount of sodium excreted by the body.
• the recommended daily allowance of potassium is 2,000 mg, albeit some experts recommend 3,500 mg daily intake to prevent high blood pressure. Nonetheless, the average American ingests only between 800 and 1,500 mg of potassium per day.
• An objective of the present invention is to provide an agreeably salty seasoning composition that is easy to adapt by people of all walks of life who have become inured to common table salt, comprising an acidulant selected from the group consisting of citric acid, tartaric acid, ascorbic acid and mixtures thereof; a potassium salt; a calcium salt; a magnesium salt; and rice flour..
• 'Another objective is to purvey a salt that confers a dietary supplement to the body, in particular C Vitamin potassium, calcium or magnesium supplements.
• a seasoning or salt substitute that also confers an appropriate dietary supplement, comprising between 2 and 40% by weight of rice flour; between 15 and 65% by weight of potassium chloride; between 5 and 40% by weight of acidulant, such as tartaric acid; between 2 and 15% by weight of calcium chloride or calcium phosphate; and between 10 and 30% by weight of magnesium sulphate
• Another object is to provide a method for seasoning food with a salty taste, comprising: adding to food for human consumption an effective amount of a sodium- free or low-sodium seasoning composition, comprising an acidulant selected from the group consisting of citric acid, tartaric acid, ascorbic acid and mixtures thereof; a potassium salt; a calcium salt; a magnesium salt; and rice flour.
• the compounds in the seasoning composition of agreeably salty taste of the present invention are present in various proportions.
• the rice flour may be present between 2 to 40% by weight, preferably 5 to 30%, more preferably 15 to 25%.
• Sodium chloride may be present between 0 to 50% by weight, preferably 15 to 25%.
• Potassium chloride may be present between 15 to 65% by weight, preferably 25 to 35%.
• the acidulant compound may be present between 5 and 40% by weight, preferably 10 to 30%. All types of organic acids that are acceptable for use in food may be used - preferably citric acid, tartaric acid, lactic acid, ascorbic acid and/or fumaric acid - are contemplated.
• the magnesium salt may be present between 10 to 30% by weight, preferably 15 to 25%. All magnesium salts fit for human consumption are contemplated, preferably magnesium sulphate and magnesium chloride.
• compositions of the invention may be produced by combining the required amounts of solid raw materials, which may be finely or coarsely powdered, in scales or crystals then processed in an industrial mixer, in a manner well-known in the art; finely powdered raw materials are preferred.
• Specific flavoring agents may vary per market preferences. A diversity of types and combinations of flavoring agents are contemplated and may be present between 0.5 and 8.5% by weight, preferably 1 to 6%.
• Chemical stabilizing compounds may be individually present between about 0.5 - 10% by weight, preferably 1 to 5%. These include calcium phosphate and calcium silicate. [0043]
• the great advantage of the present invention is that it has a real salty taste without bitterness, which is generally unacceptable to the human palate and often rejected for human consumption.
• composition of the present invention is beneficial because it contains low quantities of sodium or no sodium, and it provides the human organism with a dietary supplement of calcium, potassium, magnesium and C Vitamin, all of which are greatly required by the whole of world population. Accordingly, said invention is beneficial to the population of a country as it prevents the onset of arterial hypertension, osteoporosis, obesity, increased arterial pressure and edema - including the complications therefrom - in adults, pregnant women, and children. In turn, it strengthens the effect of medication for arterial hypertension.
• the particular salty taste of the present invention produces no rejection whatsoever by any person (either adult or child), owing to a mixture of compounds that is wholly different from any other product known to date.
• the characteristically bitter residual taste of potassium chloride is totally neutralized by the acid, e.g., tartaric acid, and rice flour.
• the tartaric acid enhances the acidic aftertaste and further strengthens the salty taste.
• Said composition imitates the taste of common table salt because it provides flavor characteristics, such as saltiness, sourness, and acidity, that are typical of sodium chloride.
• the present invention may be used on any type of edible product that requires
• saltiness such as soups, broths, juices, vegetables, fish, chicken, meats, mayonnaise,
• Component Proportion by Weight Potassium Chloride 36%, Tartaric Acid 30%, Magnesium Sulphate 23% Calcium Phosphate 11%.
• EXAMPLE 3 Component Proportion by Weight: Potassium Chloride 62%, Tartaric Acid 10%, Magnesium Sulphate 23% Calcium Phosphate 5%.
• Component Proportion by Weight Potassium Chloride 25%, Citric Acid 25%, Calcium Chloride 10%, Sodium Chloride 25%, Magnesium Chloride 5%, Rice Flour 10%.
• EXAMPLE 13 (50% table salt) Component Proportion by Weight Potassium 10.48900753% Chloride 9.510992475% Sulphate 10.37502139% Calcium 1.117388318% Phosphate 0.882611682% Sodium 19.66873423 % Chloride 30.33123577% Tartaric Acid 13.0000000 %, Ascorbic Acid 2.00000%
• the particle size distribution of the composition can be selected so that it pours in a manner similar to table salt. The following procedures may be employed.
• each acidic ingredient is processed in a mixer or a ball mill with its corresponding amount of anti-humidity agent until the agent is fully integrated with the ingredient. 1.7 Once the previous operation has been finished each acidic ingredient is stored separately. 1.8 Once the ingredients have been prepared, they have to be mixed in a mixer until powders become homogeneous. 1.9 Storage is done in dry environment in air-proof sealed containers. 1.10 The process is completed with the filling operation

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• 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)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Cereal-Derived Products (AREA)
• Seasonings (AREA)
• Noodles (AREA)

Priority Applications (10)

Applications Claiming Priority (2)

Publications (1)

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Cited By (3)

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Citations (6)

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• 2008
  • 2008-03-21 ES ES08732642.7T patent/ES2599634T3/es active Active
  • 2008-03-21 AU AU2008228771A patent/AU2008228771A1/en not_active Abandoned
  • 2008-03-21 RU RU2009138312/13A patent/RU2462048C2/ru active
  • 2008-03-21 CN CN200880009437A patent/CN101677609A/zh active Pending
  • 2008-03-21 US US12/532,242 patent/US20100047398A1/en not_active Abandoned
  • 2008-03-21 CA CA002682222A patent/CA2682222A1/en not_active Abandoned
  • 2008-03-21 JP JP2009554764A patent/JP2010521974A/ja active Pending
  • 2008-03-21 EP EP08732642.7A patent/EP2134193B1/en active Active
  • 2008-03-21 BR BRPI0808288A patent/BRPI0808288A2/pt not_active IP Right Cessation
  • 2008-03-21 KR KR1020097021967A patent/KR20100015760A/ko not_active Ceased
  • 2008-03-21 MX MX2009010099A patent/MX345558B/es active IP Right Grant
  • 2008-03-21 WO PCT/US2008/057804 patent/WO2008116142A1/en not_active Ceased
• 2009
  • 2009-09-22 CO CO09102936A patent/CO6220885A2/es not_active Application Discontinuation
  • 2009-09-30 ZA ZA2009/06809A patent/ZA200906809B/en unknown

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