WO2015024578A1

WO2015024578A1 - Novel low-salt food curing agent

Info

Publication number: WO2015024578A1
Application number: PCT/EP2013/002756
Authority: WO
Inventors: Laurent Mallet
Original assignee: Euro Export Sarl
Priority date: 2012-09-13
Filing date: 2013-11-13
Publication date: 2015-02-26
Also published as: FR2995186A1

Abstract

The invention relates to a food composition comprising: a) NaCl at a concentration of between 35 and 55%; b) potassium chloride at a concentration of between 25 and 45%; c) potassium citrate at a concentration of between 4.5 and 9%; and d) magnesium carbonate at a concentration of between 0.5 and 5%. The invention also relates to the use thereof as a low-salt curing agent.

Description

NEW HYPOSODE FOOD SALES AGENT

The present patent application claims the priority of the patent application FR No. 12/02441 filed on September 13, 2012; which is currently incorporated entirely by reference. Technical field of the invention

The present invention relates to a new salted hyposodea composition and its use as a salting agent in particular in various methods for producing compositions intended for human and / or animal feed.

PRIOR ART For many years there has been a request to reduce the amount of sodium present in the diet.

The excessive consumption of sodium could indeed have very harmful consequences on health, including an increase in blood pressure. Several studies have demonstrated the impact of excessive sodium consumption on various diseases such as high blood pressure, left ventricular hypertrophy or predictive abnormalities of cardiovascular events. Hypertension would affect about one billion people according to P American Heart Association (2008) and excess NaCl would have been recognized as responsible in 30% of cases. Overconsumption of salt would also have an impact on stroke as well as osteoporosis resulting from increased calcium excretion in correlation with sodium consumption. Finally, a diet rich in salt increases the appearance of stomach cancer, this effect is attributable to chloride ions.

Taking into account the existing relationships between sodium, blood pressure and the incidence of cardiovascular disease, it can be estimated that a 30% reduction in daily sodium intake would result in a 16% decrease in myocardial infarction. 22% of strokes in a country like France. Sodium is mostly present in our diet in the form of sodium chloride (NaCl) or salt; it contains about 39%. The physiological salt requirements are considered not to exceed 3 grams of salt per person per day, ie 1.2 g of sodium. Thus, naturally occurring sodium in unprocessed foods would be sufficient to meet these needs.

However, various studies have shown that salt intake is well above physiological requirements.

In January 2002, a first report by the French Food Safety Agency (AFSSA) recommended reducing the average sodium intake by 20% in 5 years to bring it between 6 g and 8 g per day (g / day) (the average consumption being estimated between 9 g and 10 g per day) and to reduce the prevalence of consumption higher than 12 g per day.

In May 2002, a second report determined a benchmark consumption value of 8 g of salt (NaCl) per day, an objective integrated into the 2004 Public Health Act. The National Health and Nutrition Program (PNNS) also added it to the list of priority objectives for the general population.

Another study, called INCA 2, was conducted in 2006-2007 and shows that salt intake in the French adult population, excluding salt added by the consumer, has decreased by 5% since the first INCA 1 study conducted in 1999, from 8.1 to 7.7 g / day. This decline is characterized by a sharp decrease in the proportion of heavy consumers (> 12 g / day).

According to the 2006-2007 National Nutrition and Health Survey (ENNS), the estimated average intake of salt from food is 8.5 g / day, slightly more than in INCA 2 (7.7 g / day). It has also been reported in this study that almost half of the population has intakes above 8 g / day (including 74% of men). It is important to note that the results presented above only relate to the intake of salt from the foods consumed. Additions of salt at home (cooking, salt shaker) have not been taken into account at this stage. These individual additions can be estimated at 1-2 g / day. The total average salt intake of the French population are therefore between 8.7 and 9.7 g / day (ie 3.4 to 3.8 g of sodium / day).

The recent Nutrinet study conducted in November 2010 shows that, to date, the French consume an average of 8.4 g of salt per day, of which 6.3 g comes from the food consumed, and 2.1 g are added (1, 5 g on average being added by the salt shaker). These results suggest an evolution over the last decade, in the direction of a reduction of the salt intake of the population, which is a favorable element in terms of public health.

These data indicate that the salt consumption of the French remains much higher than the recommendations of public health organizations such as AFSSA which had set a target of 6 to 8 grams per day in 2002, but also the World Health Organization. (WHO), which had set a target of 5 grams of salt per day per person in 2003 in order to get closer to the minimum physiological requirements. It is possible to decrease the amount of NaCl in foods by reducing the amount of NaCl added. However, the reduction of the addition of NaCl in a food leads to bland products, generally little appreciated by the consumer and also modifies many other properties of the food (texture, yield, tranchability, preservation). A number of low-salt salts have been identified for their ability to impart a salty taste to foods. Nevertheless, the use of these low-salt salts has limits. In fact, these substitutes provide in addition to a salty taste to the food undesirable after-tastes or parasitic flavors which thus make the food less pleasant to the consumer. In addition, these substitutes have a lower "flowability" (i.e flow capacity), which can furthermore degrade strongly over time (setting in mass, appearance of clumps related to hygrometry).

These disadvantages limit the use of these low-salt salts, even though public health organizations strongly recommend to continue reducing sodium consumption. A need therefore existed to have a low salt salt that can be used in wide applications and that is capable of both bringing an intense salty taste without bringing the disadvantages mentioned above.

US patent application 2009/196957 A1 which relates to saline compositions for reducing the level of sodium in the diet a salty composition

Detailed description of the invention

The inventors have now developed, in a particularly unexpected and surprising manner, a food composition that can be used as a low-salt curing agent, having at the same time very good organoleptic qualities with a reduction in the NaCl content of nearly 50%. In parallel, the food composition obtained has very good properties in terms of flowability.

Accordingly, a first object of the invention relates to a food composition comprising: a) NaCl at a content of between 35 and 55%, preferably between 40 and 50%, and particularly preferably between 45 and 50%; b) potassium chloride at a content of between 25 and 45%, preferably between 30 and 40%; c) potassium citrate at a content of between 4.5 and 9%, preferably between 5.5 and 7.5%; and d) magnesium carbonate at a content of between 0.5 and 5%, preferably between 1 and 3%, and particularly preferably between 1, 5 and 2.5%.

The food composition according to the invention may, according to, be used equally in the human diet as animal.

The inventors have found that the addition of this magnesium carbonate content makes it possible at the same time to maintain very good organoleptic properties to the food composition according to the invention and to stabilize over time the good flowability properties of the latter.

According to a second preferred embodiment, the composition according to the invention further comprises e) lithothamne at a content of between 0.05 and 1%, preferably between 0.1 and 0.5%, and particularly preferably between 0.2 and 0.4%.

Lithothamn or Phymatolithon calcareum is a red alga present mainly in the North Atlantic, but also in North Sea, in the Channel and in Mediterranean Sea. Lithothamne is particularly rich in calcium and other minerals such as magnesium, but also contains more than thirty trace elements, vitamins, phytohormones and amino acids. Used as a dietary supplement and in medicine for the neutralization of gastric acidity, lithothamne is also used as a remineralizer. It is particularly used in the manufacture of certain plant milks to provide them with a high calcium content.

The inventors have found that the addition of this lithotamene content allows both to improve the nutritional properties of the composition according to the invention while maintaining very good organoleptic properties and flowability over time to the latter.

Because of public health problems, it is customary to iodize the compositions for use in salting. Also, the composition may therefore comprise potassium iodide, sodium iodide, potassium iodate or sodium iodate.

In order to further improve the nutritional properties of the composition according to the invention, it may further comprise other inorganic salts.

By way of examples of such mineral salts, the addition of bicarbonate salts (sodium, potassium, magnesium and / or calcium and a maximum content of 10%), gluconate salts (potassium, magnesium, sodium and / or calcium and at a maximum level of 10%), of acetate (potassium, magnesium, sodium and / or calcium and at a maximum content of 10%), lactate salts (potassium, magnesium, sodium and / or calcium and at a maximum content of 10%), chloride, or sulphate salts (potassium, magnesium, sodium and / or calcium and at a maximum content of 10%.) In order to give the composition according to the invention antioxidant properties, it may further comprise at least one antioxidant. Such antioxidants used in the food field are well known to those skilled in the art. By way of examples, mention may be made of polyphenols, in particular in the form of plant extracts (extracts of green tea, grapes, acai, ginseng), and vitamin C, in particular in the form of plant extracts. (extract of acerola, pomegranate, citrus fruits), vitamin E, especially in the form of plant extracts; or their derivatives.

The composition according to the invention may also comprise at least one vitamin selected from the group comprising vitamin A, D, C, E, B2, B6, B9, B12 and K or their derivatives.

Vitamins C and E are essential to the body by protecting it from oxidative stress. Vitamin B2 is an essential cofactor of glutathione reductase, which is a key enzyme for detoxification of the body. Vitamin B6 is involved in the metabolism of homocysteine whose deficiency causes a decrease in tone. Recent studies suggest that vitamins B9 and B12 are essential to limit cognitive decline and to prevent the onset of age-related conditions such as Alzheimer's disease. Vitamin D is essential in the processes of bone mineralization and maintenance of calcium homeostasis. Vitamin K is essential for blood clotting but also in the metabolism of bones and other tissues. For vitamin derivatives, especially vitamin K, those listed in international applications WO / 2009/063485 may be used.

The composition according to the invention may furthermore comprise various active agents such as polyunsaturated fatty acids, such as omega-6 or omega-3 fatty acids, or plant extracts.

By way of example, mention may be made of bamboo extract.

The composition according to the invention may be in any form suitable for its use in food. It is preferably in dry form, and more specifically in powder form.

A second object of the invention relates to the use of a composition as described above as a salt-reducing agent.

The following examples are provided to illustrate the invention and should in no way be considered as a limit to the scope of the invention.

Examples

1) Preparation of the food compositions:

The different formulas tested are listed in Table I which follows:

Table I 2% 1, 9% 1, 8% 1, 7% 1, 6% 1, 5%

Control Component

CarbMg CarbMg Zarb Mg CarbMg CarbMg DarbMg

NaCl 49.00% 49.00% 49.00% 49.00% 49.00% 49.00% 49.00%

Mg Carbonate - 2.00% 1, 90% 1, 80% 1, 70% 1, 60% 1, 50% lithothamne - - 0, 10% 0.20% 0.30% 0.40% 0.50 % K chloride 34.35% 33.00% 33.00% 33.00% 33.00% 33.00% 33.00%

K citrate 6.24% 6.00% 6.00% 6.00% 6.00% 6.00% 6.00%

Sulphate salt 6.24% 6.00% 6.00% 6.00% 6.00% 6.00% 6.00%

Lactate salt 2.08% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%

Plant extracts 2.08% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%

2) Water retention of the various food compositions:

To test the water retention of each of the compositions mentioned above, 50 grams of each of them are placed in a coffee filter; which filter is then placed in a funnel provided for this purpose. In the filter, then pour 50 grams of water. After ten minutes of filtration, the amount of filtrate collected is then weighed. The results are shown in Table II which follows.

Table I I

The results show that the composition having 2% magnesium carbonate has a very good water retention. These properties in terms of water retention are further improved with the replacement of 0.3 or 0.4% of magnesium carbonate with lithothamne.

3) Flow of the different food compositions:

To test the flow properties (flowability) of each of the compositions mentioned above, 100 grams of each of they in a graduated cylinder of IL. Then the test piece is placed horizontally, and is inclined gradually until a satisfactory flow. The angle of inclination required by each powder is measured; knowing that the larger the angle, the less the powder flows well). The results are shown in Table III which follows.

Table III

The results show that the composition having 2% magnesium carbonate has a very good flowability. These properties in terms of flowability are generally maintained with the replacement of 0.1 to 0.5% of magnesium carbonate with lithothamne. 4) Caking of the various food compositions:

To test the setting of each of the compositions mentioned above, 100 grams of each of them are placed in a salt cellar. The various salt shakers are then placed for 15 days in the open air in the immediate vicinity of hotplates, an oven and a steamer (simulation of a domestic kitchen.After 15 days, return each salt shaker once ( position "holes") in a nacelle, then we weigh the mass of salt collected (1) .The operation is repeated, shaking 5 times (to mimic the salting of a dish) The results are shown in Table IV following.

Table IV

Flipping (s) Control 2% 1, 9% 1, 8% 1, 7% 1, 6% 1, 5%

1 0.024 0.0228 0.0798 0.0367 0.0546 0.0195 0.0255

5 0.2313 0.2677 0.3129 0.2929 0.2566 0.3011 0.1794 The results show that after 15 days, the mass formation obtained is identical between the control and 2% of magnesium carbonate. The replacement of 0.1 to 0.4% of magnesium carbonate with lithothamne makes it possible to improve caking.

5) Sensory analysis of the various food compositions: To test the organoleptic properties, the composition was tested 2% and 1.7% on a panel of 6 tasters and 2 successive food matrices: shells in butter, then fried in the oven. The salt shakers are put in free service, and the tasters sprinkle at their convenience and according to their habit the products.

The results showed that, at conventional salt dosage, both mixtures are quite acceptable in terms of taste. Also, a 50% reduction in NaCl does not adversely affect the organoleptic on these two mixtures.

Claims

claims

1. A food composition comprising:

a) NaCl at a content of between 35 and 55%, preferably between 40 and 50%;

b) potassium chloride at a content of between 25 and 45%, preferably between 30 and 40%;

c) potassium citrate at a content of between 4.5 and 9%, preferably between 5.5 and 7.5%; and

d) magnesium carbonate at a content of between 0.5 and 5%, preferably between 1 and 3%.

2. The composition according to claim 1, characterized in that it further comprises e) lithothamne at a content of between 0.05 and 1%, preferably between 0.1 and 0.5%, and particularly preferably preferred between 0.2 and 0.4%.

3. The composition according to any one of claims 1 to 2, characterized in that it further comprises potassium iodide, sodium iodide, potassium iodate or sodium iodate. sodium.

4. The composition according to any one of claims 1 to 3, characterized in that it further comprises other inorganic salts selected from the group comprising salts of bicarbonate, gluconate, acetate, lactate, chloride or sulphate.

5. The composition according to any one of claims 1 to 4, characterized in that it further comprises at least one anti-oxidant agent.

6. The composition according to any one of claims 1 to 5, characterized in that it further comprises at least one vitamin selected from the group comprising vitamin A, D, C, E, B2, B6, B9, B12. and K or their derivatives.

7. A use of a composition according to any of claims 1 to 6 as a low salt curing agent.