WO2014071394A1 - Composition de sel à faible teneur en sodium - Google Patents

Composition de sel à faible teneur en sodium Download PDF

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Publication number
WO2014071394A1
WO2014071394A1 PCT/US2013/068564 US2013068564W WO2014071394A1 WO 2014071394 A1 WO2014071394 A1 WO 2014071394A1 US 2013068564 W US2013068564 W US 2013068564W WO 2014071394 A1 WO2014071394 A1 WO 2014071394A1
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WO
WIPO (PCT)
Prior art keywords
chloride
modified
salt
chloride salt
sodium
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Application number
PCT/US2013/068564
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English (en)
Inventor
Dustin Grossbier
Marcello Bermea
Sambasiva Rao Chigurupati
Original Assignee
S & P Ingredient Development, Llc
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
Priority claimed from US13/668,838 external-priority patent/US8802181B2/en
Application filed by S & P Ingredient Development, Llc filed Critical S & P Ingredient Development, Llc
Publication of WO2014071394A1 publication Critical patent/WO2014071394A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01D—COMPOUNDS OF ALKALI METALS, i.e. LITHIUM, SODIUM, POTASSIUM, RUBIDIUM, CAESIUM, OR FRANCIUM
    • C01D3/00—Halides of sodium, potassium or alkali metals in general
    • C01D3/22—Preparation in the form of granules, pieces, or other shaped products
    • C01D3/24—Influencing the crystallisation process
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01D—COMPOUNDS OF ALKALI METALS, i.e. LITHIUM, SODIUM, POTASSIUM, RUBIDIUM, CAESIUM, OR FRANCIUM
    • C01D3/00—Halides of sodium, potassium or alkali metals in general
    • C01D3/04—Chlorides
    • C01D3/08—Preparation by working up natural or industrial salt mixtures or siliceous minerals

Definitions

  • the present invention relates to a low sodium salt composition that includes a combination of sodium chloride and modified chloride salt, and the methods of making it. More particularly, the invention relates to a modified chloride salt composition that includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier. Further, the modified chloride salt composition may be combined with sodium chloride to produce a low sodium salt composition.
  • Salt or sodium chloride (NaCl)
  • NaCl sodium chloride
  • salt substitutes are numerous.
  • One type relates to a salt substitute that includes an inner core of potassium chloride coated with a maltodextrin, an inner core of potassium chloride coated with a mixture of maltodextrin and sodium chloride, and an inner core of potassium chloride coated with a mixture of maltodextrin, sodium chloride, and cream of tartar (potassium bitartrate).
  • the process of making these salt substitutes includes coating the potassium chloride with a solution of maltodextrin, maltodextrin and sodium chloride, or a mixture of maltodextrin, sodium chloride, and cream of tartar. As can be seen, a complex mixture of potassium chloride product is formed.
  • FIG. 1 illustrates the particle arrangement of sodium-replacement compositions known in the art (FIG. 1A & IB) in comparison to the composition of the present invention (FIG. 1C).
  • FIG. 2 shows the scanning electron microscopy image at 50X magnification for modified potassium chloride (MKC1).
  • FIG. 3 shows the scanning electron microscopy image at 50X magnification for sodium chloride ( aCl).
  • FIG. 4 shows the scanning electron microscopy image at 50X magnification for unmodified potassium chloride (KC1).
  • FIG. 5 shows the scanning electron microscopy image at 50X magnification for citric acid.
  • FIG. 6 shows the scanning electron microscopy image at 50X magnification for rice flour.
  • FIG. 7 shows the scanning electron microscopy image at 50X (FIG. 7A) and 500X (FIG. 7B) for spray-dried MKC1.
  • FIG. 8 shows the scanning electron microscopy image at 50X (FIG. 8A) and 500X (FIG. 8B) for drum-dried MKC1.
  • FIG. 9 depicts the testing parameters and materials used for sensory testing of French fries.
  • FIG. 10 depicts the sensory test results using a nine-point hedonic scale for French fries.
  • FIG. 11 depicts the food perspective results using a seven-point hedonic scale for French fries.
  • FIG. 12 depicts the sensory test results using a fifteen-point hedonic scale for sliced deli ham.
  • FIG. 13 depicts the sensory evaluation for the sliced deli ham sensory tests.
  • FIG. 14 graphically illustrates the x-ray diffraction analysis for MKC1 product before
  • FIG. 14A and after (FIG. 14B) the enhancement method.
  • FIG. 15 shows the scanning electron microscopy images for MKC1 product before (FIG. 15A and B) and after (FIG. 15C and D) the enhancement method at 100X
  • FIG. 16 shows the scanning electron microscopy images for MKC1 product before (FIG. 16A and B) and after (FIG. 16C and D) the enhancement method at 500X
  • FIG. 17 shows the scanning electron microscopy images for MKC1 product before (FIG. 17A and B) and after (FIG. 17C and D) the enhancement method at 1000X
  • the present invention is directed to a low sodium salt composition and the components thereof.
  • the present invention is directed to a low sodium salt composition containing unprocessed sodium chloride and a modified chloride salt product.
  • the modified chloride salt composition of the present invention is a homogeneous amalgamation of chloride salt, food grade acidulant, and carrier.
  • Each particle comprising the modified chloride salt composition contains a homogeneous mixture of chloride salt, food grade acidulant, and carrier molecules throughout its form. The individual components of chloride salt, food grade acidulant, and carrier are not identifiable within each particle of the composition under magnification.
  • Suitable chloride salts of the modified chloride salt include potassium, magnesium, calcium, ammonium, and combinations thereof.
  • the chloride salt is magnesium chloride, potassium chloride, or a combination thereof.
  • the chloride salt is preferably potassium chloride.
  • the modified chloride salt may include from about 2.5% to about 80% by weight chloride salt.
  • the modified chloride salt includes about 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, or 75% by weight chloride salt. More preferably, the modified chloride salt includes from about 15% to about 30% by weight chloride salt.
  • Suitable food grade acidulants include citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, acetic acid, benzoic acid and combinations thereof.
  • the food grade acidulant is citric acid.
  • the modified chloride salt may include about 0.1% to about 10% by weight food grade acidulant.
  • the modified chloride salt includes about 0.1, 0.25, 0.5, 0.75, 1.0, 1.25, 1.5, 1.75, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5 or 5.0% by weight food grade acidulant. More preferably, the modified chloride salt includes about 0.1% to about 3% by weight food grade acidulant.
  • Suitable carriers include starch molecules such as cereal starches, cereal flours, dextrin, maltodextrin, monosaccharide, and combinations thereof. Suitable monosaccharides include sucrose, glucose, xylose, ribose and combinations thereof.
  • the preferred carrier may depend upon the drying technique used to produce the modified chloride salt composition. For instance, a carrier that is a cereal flour or cereal starch such as rice flour may produce a better product if drum drying is used. In contrast, a carrier that is a maltodextrin or monosaccharide may produce a better product if spray drying is used.
  • the modified chloride salt may include about 1% to 75% by weight carrier.
  • the modified chloride salt includes about2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 35, 40, 45, 50, 55, 60, 65, or 70% by weight carrier. More preferably, the modified chloride salt includes from about 10% to about 25% by weight carrier.
  • the modified chloride salt composition of claim may also include an additive selected such as an antioxidant, flavorant, anti-microbial agent, phosphate, colorant, anti-caking agent, and combinations thereof.
  • the present invention also contemplates a low sodium salt composition that includes a modified chloride salt composition and sodium chloride.
  • the modified chloride salt composition is described above.
  • Suitable sodium chloride includes sodium chloride that has not been processed with the modified chloride salt.
  • a suitable sodium chloride for the present invention is sodium chloride that has not been heated or treated to adjust pH levels.
  • the low sodium salt composition of the invention may also contain additives.
  • Suitable additives may include antioxidant, flavorant, anti-microbial agent, phosphate, colorant, anti- caking agent, and combinations thereof.
  • the low sodium salt composition of the invention has lower sodium content than that of regular table salt.
  • the composition contains about 10-90%, lower sodium than regular salt. More preferably, the composition contains about 25%, 30%, 35%, 45%, 50%, 55% or 75% lower sodium than regular salt. More preferably, the composition contains about 50% less sodium than regular salt.
  • the low sodium salt composition of the invention may be in liquid or solid form.
  • the state of the composition depends upon the intended use. Suitable uses of the compositions of the invention include as a common salt substitute for the production of products in the food industry or as spice mixtures. Exemplary products the compositions may be used in include soups, sauces, baked goods, meat products, dairy products, and breakfast cereals.
  • compositions may be used as table salt.
  • compositions of the invention may be used in food products.
  • salt unless modified by another word (i.e. reduced-salt, potassium salt, calcium salt and the like) or used itself to modify another word (i.e. salt substitute, salt composition and the like), means sodium chloride (NaCl).
  • a chloride salt may be any single compound such as a chloride of potassium, magnesium, calcium, lithium, ammonium, or a mixture thereof, other than a chloride of sodium.
  • the carrier modified chloride salt includes a mixture of a chloride salt, a modifier, and a carrier.
  • the modifier helps to at least partially dissolve the chloride salt making it easier for it to bind to the carrier.
  • the carrier binds the modified chloride salt and in combination with the modifier reduces the bitterness and off-flavors associated with the chloride salt.
  • the carrier modified salt has the appearance and taste of salt, i.e. sodium chloride.
  • the process of making the salt composition of the present invention includes contacting a chloride salt and a modifier to form a modified chloride salt product, mixing the product with a carrier to form a carrier modified chloride salt solution, and then drying the solution to form a powdered or granular carrier modified chloride salt.
  • the process also includes blending the powdered or granular carrier modified chloride salt with sodium chloride to form a dry mixture and grinding the dry mixture to form the salt composition.
  • the process of making the salt composition ensures that the sodium chloride (NaCl) remain in its natural, unaltered state. By ensuring that the NaCl remain in its natural state, it is believed that the saltiness and flavor associated with NaCl will not be altered.
  • the salt composition of the present invention that includes both NaCl and the carrier modified chloride salt, has less sodium, but still has the same saltiness, taste, and appearance of a composition that includes only NaCl.
  • the first step of the process includes forming a powdered or granular carrier modified chloride salt.
  • the process includes contacting or mixing a chloride salt and a modifier in an aqueous solution to form a modified chloride salt product.
  • the chloride salt may be any compound such as a chloride of potassium, magnesium, calcium, lithium, ammonium, or a mixture thereof, other than sodium.
  • the chloride salt is potassium chloride.
  • the modifier may be any compound that increases the relative solubility of the chloride salt, at least partially dissolving it, and lowers the pH of the mixture of chloride salt, modifier, and water.
  • the pH is lowered below a pH of about 10, 9, 8, 7, 6, 5, 4, 3, 2, or 1.
  • the pH is lowered below a pH of about 7. More preferably, the pH is between a pH of about 3 to 4.
  • the modifier must also be edible and be of a nature such that the taste of sodium chloride will not be significantly altered by it.
  • the modifier by itself or in combination with the carrier, masks the bitter or metallic off flavor associated with the chloride salt.
  • the modifier is a food grade acidulant. Suitable food grade acidulants include any food grade acids, such as citric acid, tartaric acid, acetic acid, malic acid, fumaric acid, lactic acid, benzoic acid and/or their derivatives, as well as natural sources of such acids, such as lemon juice or the like.
  • the food grade acidulant is citric acid.
  • the process includes mixing from about 60% to about 80% by weight water, from about 15% to about 30% by weight chloride salt, and from about 0.1% to about 3% by weight modifier.
  • the process includes mixing about 70% by weight water, 29% by weight potassium chloride, and about 1% by weight citric acid.
  • the chloride salt, modifier, and aqueous solution is mixed for a time sufficient to thoroughly dissolve the chloride salt.
  • the chloride salt and modifier are added to a mixing vessel containing water at a temperature of from about 150°F to about 220°F, preferably about 195°F.
  • the mixing vessel may be any suitable vessel having a means of agitation.
  • the modified chloride salt product is then mixed with a carrier, that in combination with the modifier, masks the bitter or metallic off flavor associated with the chloride salt and forms a carrier modified chloride salt solution.
  • the carrier is selected such that the carrier modified chloride salt has the appearance of salt, i.e. sodium chloride.
  • the carrier may be any short chained starch molecule that reacts with the modified chloride salt to reduce the bitter flavor of the chloride salt and produces a white colored finished product.
  • Suitable carriers include monosaccharides, such as sucrose, glucose, xylose, and ribose, and dextrins, such as maltodextrin and dextrose, among others.
  • Suitable carriers also include cereal starches such as rice starch, rice cereal, and rice flour.
  • the carrier is maltodextrin.
  • Suitable maltodextrins have a degree of polymerization of from less than about 10 to less than about 30.
  • the degree of polymerization is the length in monomeric or base units of the average linear polymer chain at time t in a polymerization reaction. The following formula is used to calculate the degree of polymerization:
  • any suitable maltodextrin may be used in accordance with the present invention.
  • the maltodextrin is water soluble and has a degree of polymerization of less than 10.
  • suitable maltodextrins such as Maltrin M040, Maltrin M100, or Maltrin Ml 50 may be purchased commercially from Grain Processing Corporation.
  • the process includes mixing from about 75% to about 90% by weight of the modified chloride salt product with from about 10% to about 25% by weight of the carrier to form a carrier modified chloride salt solution.
  • the process includes mixing about 87.5% by weight of the modified chloride salt product with about 12.5% by weight of the maltodextrin to form a carrier modified chloride salt solution.
  • the weight percentages will vary based on the carbon length of the carrier and the amount of chloride salt product used to make the solution.
  • the modified chloride salt product is mixed with the carrier in a suitable vessel that includes an agitation means to avoid the formation of lumps in the solution.
  • the solution is then heated to at least about 185°F to ensure that the mixture is smooth, fairly thick and pourable.
  • the solution may then be mixed with an additional amount of water to ensure that the solution is less viscous for ease of the drying process.
  • the carrier modified chloride salt solution may be mixed with from about 0% to about 40% by additional weight water prior to drying the solution.
  • the modified chloride salt solution is then dried to form a powdered or granular carrier modified chloride salt.
  • Suitable drying processes include, without limitation, drum drying and spray drying techniques.
  • a preferred process is spray drying.
  • a spray drier operates by atomizing a stream of the modified chloride salt solution using hot air in a drying chamber. The atomization breaks the solution into small droplets, thereby increasing the surface area and thus the rate of evaporation. The small size of the droplets result in a relatively large surface area that dries quickly. The particles are removed from the drier typically within 30 seconds.
  • the temperatures of the particles during the drying process can range from wet-bulb temperature of the inlet air to above 212°F (100°C) as they exit in the dry state.
  • the operating conditions may be selected according to the drying characteristics of the product and the desired granule or powder size.
  • any spray drier design may be used in accordance with the present invention.
  • the drier may be designed to have co-current, counter-current, or mixed air flow. In a co-current system the drying air and particles move through the drying chamber in the same direction. In a counter-current system the drying air and the particles move through the drying chamber in opposite directions. Finally, in a mixed air flow system the particles experience both co- current and counter-current phases.
  • the modified chloride salt solution may be used in a liquid form.
  • the modified chloride salt solution is blended or mixed with a dry mixture of sodium chloride to form a salt composition solution.
  • the second step of the process includes blending or mixing the powdered or granular carrier modified chloride salt with sodium chloride and grinding the dry mixture to form a salt composition.
  • the present invention ensures that the sodium chloride remains in its natural, crystalline form, rather than reacting with the modified chloride salt.
  • the process is cost effective, as only the carrier modified chloride salt solution needs to be dried.
  • the NaCl does not need to be dried, it is only blended and ground, in its natural form, with the powdered or granular carrier modified chloride salt.
  • the powdered or granular carrier modified chloride salt is mixed with sodium chloride in an approximate ratio of 1/3 carrier modified chloride salt to 2/3 sodium chloride by weight in the second step.
  • the mixing or blending of the powdered or granular carrier modified chloride salt and sodium chloride may be conducted in any suitable vessel. After the powdered or granular carrier modified chloride salt and the sodium chloride are mixed, the dry mixture may be ground or milled to the salt composition's desired particle size. Similarly to the mixing vessel, any suitable grinder or mill may be used in accordance with this invention. Alternatively, if larger particle sizes are desired the salt composition may be agglomerated or crystallized at lower temperatures.
  • the salt composition may have any desired particle size.
  • the salt composition typically has a particle size larger than about 100 mesh, U.S. standard sieve size.
  • the salt composition has a particle size of between about 35 and about 60 mesh. It should be recognized that the particle size of the composition is selected to meet the particular end use application.
  • "Pretzel grade” salt generally has a particle size that passes through a 35 mesh sieve
  • "shaker grade” salt has a particle size that passes through between a 35 and a 60 mesh sieve.
  • "Popcorn grade” salt has a particle size that passes through a 60 mesh sieve.
  • the salt composition should have less than about 10% of all granules, which are finer than 100 mesh. All mesh sizes are by U.S. standard sieve size.
  • silicon dioxide may be included in the salt composition to prevent caking.
  • from about 0.1% to about 2% by weight of silicon dioxide may be added to the composition, preferably about 1% by weight of silicon dioxide.
  • the resultant salt composition includes from about 10% to about 90% by weight sodium chloride, from about 2.5% to about 80% by weight chloride salt, from about 1% to about 75% by weight carrier, and from about 0.1% to about 5% by weight modifier.
  • the resultant salt composition includes about 50% by weight sodium chloride, about 40% by weight potassium chloride, about 8% by weight maltodextrin, and about 1% by weight citric acid.
  • the salt composition of the present invention includes from about 10% to about 30% by weight sodium and from about 5% to about 15% by weight potassium.
  • additives may be included in the carrier modified chloride salt product.
  • Suitable additives include, for example, antioxidants, to reduce the rancidity of the salted products when cooked, phosphates, to tenderize the salted food product, and/or colorants, to give the salt composition a distinct color.
  • Suitable antioxidants include rosemary extract, butylatedhydroxytoluene, butylatedhydroxyanisole, and tocopherols, among others.
  • Suitable phosphates include monosodium phosphate, tetrasodium pyrophosphate, sodium hexametaphosphate, monopotassium phosphate, tetrapotassium pyrophosphate, disodium phosphate, sodium tripolyphosphate, sodium acid pyrophosphate, dipotassium phosphate, and potassium tripolyphosphate.
  • Suitable natural colorants include caramel color, turmeric, annatto, beta-carotene, paprika oleoresin, red cabbage juice, beet juice, grape skin extract, and carmine, among others.
  • the antioxidant used may also act as a colorant.
  • the modified chloride salt product includes rosemary extract as an antioxidant. Rosemary extract may be included at a dosage of from about 100 ppm to about 1000 ppm by weight of the modified chloride salt product.
  • the salt composition of the present invention may be used as a substitute for salt, i.e. sodium chloride. Similarly, the salt composition of the present invention may be used in addition to or as a blend to salt.
  • the salt composition of the present invention may be used in a variety of applications as table salt, inclusion in snack foods, baked goods, to season meats and poultries, and for other food items that have included salt.
  • the salt composition of the present invention is used to injection marinate meats and poultries as the composition has a low viscosity and can be processed through a meat injection needle.
  • the modified chloride composition of the invention can be enhanced to produce particles having a larger mesh size, a variety of flavors, a variety of textures, increased nutritional value with vitamins and minerals, increased shelf-life, or a combination thereof.
  • the modified chloride composition of the invention is enhanced to produce particles having a larger mesh size.
  • the mesh size may be 20 mesh or greater depending on the particle size desired.
  • the mesh size average can be varied between 20-200 or more mesh.
  • the enhancement process may be repeated to achieve particle sizes on average of about 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175, 180, 185, 190, 195, 200, and more.
  • the mesh size depends upon the desired particle size and varies depending upon the ultimate use.
  • the enhancement process includes applying additional material to the modified chloride composition.
  • modified chloride particles are contacted with an aqueous solution followed by a drying step.
  • the aqueous solution includes sodium chloride and water.
  • a suitable aqueous solution includes about 5-30% of sodium chloride.
  • the aqueous solution may include about 5, 10, 15, 20, 25, 30% or more sodium chloride.
  • the aqueous solution includes about 10-30% sodium chloride.
  • the aqueous solution may include additives. Suitable additives include those well known in the art to enhance or alter flavor, nutritional value, and color.
  • Exemplary additives include, without limitation, flavorants, vitamins, minerals, mineral salts, bitter blocking compounds, those known in the art or yet to be discovered, and combinations thereof.
  • the enhancement process may be used for iodization of the product.
  • the amount range for additional ingredients is only limited by solubility in the spray solvent and desired run time.
  • the aqueous solution may include a food grade solvent. Any food grade solvent known in the art or yet to be discovered is contemplated herein.
  • the solvent is water.
  • the solvent is a food grade solvent that is not water.
  • the solvent is a combination of a food grade solvent that is not water and water.
  • the drying step may be accomplished by any method known in the art. Suitable drying methods include, without limitation, spraying, continuous fluid bed dryers, dry roller compaction, wet granulation, comminuting mill, and combinations thereof. Preferably, a batch style dryer is used. More preferably, a fluid bed dryer is used.
  • One cycle of the enlargement process includes contacting modified chloride particles with an aqueous solution and subsequently drying the particles. Additional cycles of the process may be used to produce larger particles.
  • the individual particles may agglomerate to form larger particles.
  • the larger particles may subsequently be ground to produce smaller particles.
  • the enlarged particles may be blended with sodium chloride or another chloride salt to produce a low sodium salt composition.
  • the modified chloride composition may be enhanced to have a specific flavor profile.
  • Flavorants may be added to the modified potassium chloride during production. Flavorants may be added to the aqueous solution used to enhance the modified chloride composition.
  • Suitable flavorants include any known in the art and combinations thereof. Exemplary flavorants include, without limitation, amino acids, nucleotides, seasoning powders, yeast extract, garlic powder, onion powder, and others well known in the art.
  • the modified chloride composition may be enhanced to have a specific texture profile.
  • the texture of the modified chloride composition may be modified by using different methods of drying or applying the aqueous solution used to enhance the modified chloride composition. Further, the texture may be modified by using additives such as hydrocolloids, gum, additives known in the art to affect texture, or combinations thereof in the aqueous solution used to enhance the modified chloride composition.
  • the modified chloride composition may be enhanced to have a specific nutritional profile.
  • Additives that enhance the nutritional value of the modified chloride composition may be added to the aqueous solution used to enhance the modified chloride composition.
  • Suitable additives include those known in the art and combinations thereof.
  • vitamins, minerals, or a mixture thereof may be added to the aqueous solution to produce a nutritionally enhanced modified chloride composition.
  • the modified chloride composition may be enhanced to have an increased shelf-life.
  • the shelf-life of the modified chloride composition may be enhanced by including anti-microbial agents in the aqueous solution used to enhance the modified chloride composition. Suitable anti-microbial agents include those known in the art as well as combinations thereof. Such antimicrobial agents will reduce activity of microorganisms capable of degrading the modified chloride composition.
  • agglomeration or “dry mixture” refers to a combination or mixture of components such that the constituent components in the combination or mixture are indistinguishable from one another upon non-magnified visual inspection.
  • amalgamation refers to a combination or mixture of components such that the constituent components in the combination or mixture are indistinguishable from one another upon magnified visual inspection.
  • homogenous refers to a substance that is uniform throughout in composition.
  • a homogenous mixture has the same properties throughout the sample.
  • homogenous mixtures include brass, which is a solid solution of copper and zinc, or aqueous solutions such as thoroughly stirred mixtures of sugar in water.
  • the term does not include heterogeneous mixtures that consist of two or more regions, or phases, that differ in properties.
  • Heterogeneous mixtures include mixtures having different layers with each layer differing in properties. Examples of heterogeneous mixtures include a mixture of gasoline and water, where the gasoline floats on the water as a separate layer.
  • Example 1 Spray Drying to Make Modified Chloride Salt
  • the carrier modified potassium chloride solution was then spray dried to form a powdered carrier modified potassium chloride.
  • the liquid mixture's temperature was 175°F.
  • the air inlet temperature was 286°F and the air outlet temperature was 184°F.
  • the vacuum on the drying chamber was 0.10 in/water.
  • the dried carrier modified potassium chloride was white in color, free flowing, and a very fine powder.
  • the powdered carrier modified potassium chloride from Example 1 was mixed in a ratio of 1/3 powdered carrier modified potassium chloride to 2/3 by weight natural, unmodified sodium chloride and 1% by weight silicon dioxide.
  • the salt composition was then mixed and ground in an Udy Cyclone Mill through a 1 mm screen (UDY Corporation, 201 Rome Court, Fort Collins, CO80524).
  • Carrier modified potassium chloride was made by adding 2271 liters of water to a mix tank and heating the water to 195°F. The heated water was transferred to a Breddo Mixer and 1134 kilograms of potassium chloride was added. Once the potassium chloride was dissolved, about 27 kilograms of citric acid was added and the temperature was maintained at 155°F. The mixture was blended for about 5 minutes and had a pH of about 3.0 to 4.0. While maintaining the pH between 3 and 4, about 226.8 kilograms of rice flour was slowly added and mixed until no lumps were visible. The mixture was then transferred to a mix tank and heated to a final temperature of 175°F. The carrier modified potassium chloride mixture was then drum dried to form a powdered carrier modified potassium chloride.
  • the carrier modified potassium chloride compositions made in Examples 1 and 2 were analyzed to determine their inherent properties.
  • the Example 1 composition is a carrier modified potassium chloride ("MKC1"), which is a single crystal formed from a homogenous solution of modified potassium chloride and carrier. As depicted in FIG. 1, the MKC1 of
  • Example 1 forms a single crystal homogenously containing the modified potassium chloride and carrier as a single amalgamation of components, rather than the dry or agglomerated, heterogeneous mixture of independent particles of carrier, modifier and potassium chloride found in low sodium salt substitutes known in the art (FIG. 1A & IB).
  • the Example 2 composition is the composition of Example 1 combined with sodium chloride (S&P Salt).
  • the carrier modified potassium chloride compositions in addition to sodium chloride and unmodified potassium chloride were analyzed using scanning electron microscopy and sensory tests. [0081] Scanning electron microscopy techniques were used to analyze the micro-structure of the MKCl of Example 1 (FIG. 2) in comparison with sodium chloride (FIG.
  • Example 1 The modified potassium chloride composition prepared in Example 1 or Example 3 was placed in a batch fluid bed system (Glatt GPCG-1). A solution of sodium chloride and water was applied to the dry modified potassium chloride composition to initiate particle enhancement (See Table 1 for amounts). The wetted particles were allowed to dry, completing one cycle of particle enhancement. The process of wetting the modified potassium chloride particles with a solution of sodium chloride and water followed by drying was repeated until three full cycles were completed. For this application, product
  • a sensory evaluation was performed using a standard frozen soft style pretzel as product to which 1 ⁇ 2 teaspoon of either a commercially available pretzel salt or by weight blend of 90% of Sample 1, 2, or 3 with 10% pretzel salt was applied.
  • the blend of 90% sample with 10% pretzel salt results in a product with 85% reduced sodium levels compared to the control commercially available pretzel salt alone.
  • Example 1 and Example 3 a sodium chloride solution was repeatedly applied and dried to the modified potassium chloride product.
  • the modified potassium chloride product enlarged by the process of Example 5 was analyzed using x-ray diffraction, scanning electron microscopy, and content analysis.
  • X-ray diffraction was used to compare the composition of the modified potassium chloride product before and after the enhancement process.
  • the x-ray diffraction patterns are shown in FIG. 14. According to the x-ray diffraction patterns, there were no differences in the base compositions before or after the enhancement process.
  • the content of the enhanced MKCl was analyzed in comparison withthe modified potassium chloride of Example 3. Also, modified potassium chloride produced using the methods of Example 5 with sea salt was analyzed. The results of these analyses are summarized in Tables 17-20.
  • the sodium content increases 2% in the enhanced MKCl compared to that of MKCl. Also, the potassium content decreases by 2% in the enhanced MKCl compared to the MKCl.
  • Example 8 Enhancement of Modified Potassium Chloride Based Low Sodium Salt Compositions with Additives

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Abstract

L'invention concerne une composition de sel à faible teneur en sodium et ses procédés de fabrication. La composition de sel à faible teneur en sodium comprend du chlorure de sodium et une composition de sel de chlorure modifiée. La composition de sel de chlorure modifiée comprend un amalgame homogène de sel de chlorure, d'acidulant de qualité alimentaire et d'un support, qui ne contient pas de chlorure de sodium. La composition de sel de chlorure modifiée peut être combinée avec du chlorure de sodium pour former une composition de sel à faible teneur en sodium. La composition de sel de chlorure modifiée peut être améliorée pour augmenter la dimension de particule.
PCT/US2013/068564 2012-11-05 2013-11-05 Composition de sel à faible teneur en sodium WO2014071394A1 (fr)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016003882A1 (fr) * 2014-07-01 2016-01-07 Intercontinental Great Brands Llc Compositions et procédés pour distribuer des exhausteurs de goût
US9247762B1 (en) 2014-09-09 2016-02-02 S & P Ingredient Development, Llc Salt substitute with plant tissue carrier
US9549568B2 (en) 2006-10-05 2017-01-24 S & P Ingredient Development, Llc Low sodium salt composition
ITUB20154035A1 (it) * 2015-09-30 2017-03-30 Rossella Ragazzini procedimento per la produzione di manufatti a base di sali
US9629384B2 (en) 2005-09-14 2017-04-25 S & P Ingredient Development, Llc Low sodium salt composition
US11051539B2 (en) 2017-09-18 2021-07-06 S & P Ingredient Development, Llc Low sodium salt substitute with potassium chloride

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WO1992016117A1 (fr) * 1991-03-12 1992-10-01 Sunchemie Malta Ltd. Composition a base de sel mineral particulaire, et procede de production
EP0809942A1 (fr) * 1996-05-28 1997-12-03 Dead Sea Works Ltd Mélange comestible de sel pauvre en sodium
EP1022252A2 (fr) * 1999-01-22 2000-07-26 Kali und Salz GmbH Procédé de réduction de la granulométrie des cristaux des chlorures de potassium et sodium pour améliorer leurs propriétés d'écoulement
US20070059428A1 (en) * 2005-09-14 2007-03-15 Chigurupati Sambasiva R Low-sodium salt composition
WO2008043054A2 (fr) * 2006-10-05 2008-04-10 Chigurupati Sambasiva Rao Procédé de production d'une composition de sel à faible teneur en sodium

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992016117A1 (fr) * 1991-03-12 1992-10-01 Sunchemie Malta Ltd. Composition a base de sel mineral particulaire, et procede de production
EP0809942A1 (fr) * 1996-05-28 1997-12-03 Dead Sea Works Ltd Mélange comestible de sel pauvre en sodium
EP1022252A2 (fr) * 1999-01-22 2000-07-26 Kali und Salz GmbH Procédé de réduction de la granulométrie des cristaux des chlorures de potassium et sodium pour améliorer leurs propriétés d'écoulement
US20070059428A1 (en) * 2005-09-14 2007-03-15 Chigurupati Sambasiva R Low-sodium salt composition
WO2008043054A2 (fr) * 2006-10-05 2008-04-10 Chigurupati Sambasiva Rao Procédé de production d'une composition de sel à faible teneur en sodium

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9629384B2 (en) 2005-09-14 2017-04-25 S & P Ingredient Development, Llc Low sodium salt composition
US9549568B2 (en) 2006-10-05 2017-01-24 S & P Ingredient Development, Llc Low sodium salt composition
WO2016003882A1 (fr) * 2014-07-01 2016-01-07 Intercontinental Great Brands Llc Compositions et procédés pour distribuer des exhausteurs de goût
CN106659214A (zh) * 2014-07-01 2017-05-10 洲际大品牌有限责任公司 递送促味剂的组合物和方法
US9247762B1 (en) 2014-09-09 2016-02-02 S & P Ingredient Development, Llc Salt substitute with plant tissue carrier
ITUB20154035A1 (it) * 2015-09-30 2017-03-30 Rossella Ragazzini procedimento per la produzione di manufatti a base di sali
US11051539B2 (en) 2017-09-18 2021-07-06 S & P Ingredient Development, Llc Low sodium salt substitute with potassium chloride

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