WO2020069589A1 - Salt product, process for its preparation and composition of salt with reduced sodium content - Google Patents

Abstract

Described herein is an edible salt product for the replacement of sodium chloride which has performance close to table salt and higher than the salt products with reduced sodium content described in the art. In particular, described herein are salt products comprising sodium chloride, potassium chloride and at least one physiologically acceptable organic additive, in which sodium chloride and potassium chloride form polycrystalline particles, processes for preparation of said salt products, and salt compositions with a reduced sodium content containing the said salt product.

Description

SALT PRODUCT, PROCESS FOR ITS PREPARATION AND COMPOSITION WITH

REDUCED SODIUM CONTENT

FIELD OF THE INVENTION

[001] The present invention is inserted in the field of food and therapeutic products, more precisely in the description of salt products that are table salt substitutes, process for their preparation and compositions with reduced sodium content.

BACKGROUND OF THE INVENTION

[002] According to a study published in 2009, Brazilians consume about twice as much sodium as the recommended by World Health Organization (WHO), which is 2 g sodium/day [EMBRAPA. Sal hipossddico para fins alimentlcios . Available at: <https : //www. embrapa . br/busca-de-proj etos/-/projeto/19427/sal - hipossodico-para-fins-alimenticios>. ] .

[003] Excessive and chronical consumption of sodium leads to an increase of blood pressure and fluid retention, which are associated with several diseases, such as hypertension, congestive heart failure, ascites, edema and preeclampsia.

[004] In order to reduce the sodium content ingested by consumers, products such as low-sodium salt are commercially available, defined as "product prepared from the mixture of sodium chloride with other salts, so that the final mixture maintains salting power similar to that of table salt, supplying at most 50% of the sodium content in the same amount of sodium chloride" .

[005] Low-sodium salt is usually indicated for those who have a restriction on sodium intake, being classified into two groups: salt with low sodium content and salt for sodium- restricted diets. The first shows a maximum of 50% sodium content contained in the same amount of sodium chloride, while the second provides a maximum of 20% [ANVISA - Agenda Nacional de Vigilancia Sanitaria. Ordinance No. 54/MS/SNVS, of July 4^th, 1995] .

[006] The main salt product that is intended for table salt substitution is potassium chloride. There is a large number of commercially available compositions containing potassium chloride with or without the addition of sodium chloride.

[007] Despite reducing or zeroing the sodium content of these compositions, this salt product gives the compositions described in the state of the art an undesirable bitter off-flavor, as well as a residual metallic aftertaste.

[008] Furthermore, it is noteworthy that, if ingested in excess, potassium chloride may present health risks, and its consumption is inadvisable for people with renal insufficiency, heart failure and those who make use of antihypertensive drugs, since the accumulation of potassium in the body may increase the risk of cardiovascular problems. Therefore, the ingested levels must be balanced.

[009] Some efforts have been identified in the literature to promote the masking of undesirable flavors related to salt substitutes and to enhance the salty flavor in these products, for example, by means of the inclusion of organic additives.

[010] In this respect, document EP 0130822 (Bl) describes a salt substitute composition that includes a mixture comprising potassium chloride and maltodextrin, and it may additionally include sodium chloride, cream of tartar or a mixture thereof.

[Oil] In document JPS 5889160 (A), sodium chloride, potassium chloride and a glutamate salt are mixed in specific proportions to obtain a flavor composition with a palatability similar to that of sodium chloride.

[012] However, simple salt mixtures have the disadvantage of presenting variations in the uniformity of composition, especially during the storage period, due to the particle size difference between its components, which causes not only a problem in the inadequate sodium and potassium intake by the consumer, as well as undesirable flavor nuances.

[013] As a rule, organic additives have considerably smaller particle size than sodium chloride salts and their substitutes, exacerbating the low uniformity problem mentioned above. This difficulty is even more evident in the composition of coarse salt products, mainly destined to salting of meats for barbecue and to be grinded by the consumer at the time of preparation of culinary dishes.

[014] In order to circumvent the disadvantages presented by simple mixtures in compositions of salts, salt products in the form of agglomerates are described in the state of the art.

[015] For example, document CA 1147653 (A) describes a process for obtaining the sodium chloride and maltodextrin agglomerates consisting of the wet agglomeration of the components. For such, a process of formation of moist atmosphere or nebulization of water is necessary to form an agglomerate mass .

[016] In turn, document EP 0130821 (A2) describes coated potassium chloride particles obtained by nebulization of a solution containing maltodextrin and, optionally, sodium chloride on said potassium chloride particles.

[017] A process to obtain salt products containing sodium chloride and an additive based on the compaction of the components and subsequent milling to obtain particles with size between 50 mpi and 10 mm is described in the document PI 1006571

A.

[018] However, the processes for the agglomerates formation can involve too many steps and demand the use of specific equipment, which increases the energy involved in the process, process time and production costs.

[019] An alternative to the agglomerate formation is the simultaneous crystallization of salts.

[020] The literature demonstrates that the simultaneous crystallization of sodium chloride and potassium chloride from an aqueous solution forms polycrystalline particles of these components [Penha, F.M. et al . "Simultaneous crystallization of NaCl and KC1 from aqueous solution : elementary phenomena and product characterization"; Cryst. Growth Des. (2018); 18, 1645- 1656]. However, the incorporation of a third component into the reactional medium, e.g. an organic additive and its influence on the polycrystal formation has not yet been evaluated.

[021] The document EP 0441786 B1 describes a salt product for food use comprising a "double salt" of potassium and magnesium and at least one additive (sodium chloride and/or potassium chloride) mechanically adhered to the surface of the double salts crystals. The document describes that the formation of the double salts carnallite (KMgCl3 · 6H2O) and kainite (MgS0₄ -KC1 · 3H₂0) occurs by co-crystallization of the respective individual salts of magnesium and potassium, followed by evaporation and concentration of the obtained product. On the other hand, the incorporation of the additive to the salt product requires the re-suspension of the formed double salts and subsequent evaporation to obtain the described salt product, involving at least four steps in the process. As can be seen, in addition to presenting a process that requires several steps, the re-suspension of the double salts may influence its crystalline formation, affecting the performance of the final product .

[022] Thus, there is a need for new alternatives of salt products that are sodium chloride substitutes, which present sensory experience close to table salt and outperform the compositions described in the state of the art, and that can be obtained in a simple way and low cost.

SUMMARY OF THE INVENTION

[023] The present invention aims to provide a salt product for food and therapeutic use, both domestically and industrially, replacing pure or iodinated table salt (sodium chloride) , which presents performance close to the table salt and higher than the reduced sodium content salt products described in the state of the art.

[024] In a first embodiment, the present invention refers to a salt product comprising sodium chloride, potassium chloride and at least one physiologically acceptable organic additive, in which sodium chloride and potassium chloride form polycrystalline particles.

[025] In a second embodiment, the present invention refers to a process to prepare a salt product comprising sodium chloride, potassium chloride and at least one physiologically acceptable organic additive, in which sodium chloride and potassium chloride form polycrystalline particles.

[026] Finally, in a third embodiment, the present invention refers to a reduced sodium content salt composition comprising a salt product as defined in the present invention and, optionally, at least one food grade additive.

[027] Such features of the invention will be described in more detail below. BRIEF DESCRIPTION OF THE DRAWINGS

[028] Figure 1 (A to D) shows the characterization results by (A) optical microscopy (OM) , (B) scanning electron microscopy (SEM) , (c) X-ray diffraction (XRD) and (D) differential scanning calorimetry (DSC) for the salt product of example 1-A.

[029] Figure 2 (A to D) shows the characterization results by (A) optical microscopy (OM) , (B) scanning electron microscopy (SEM) , (c) X-ray diffraction (XRD) and (D) differential scanning calorimetry (DSC) for the salt product of example 1-B.

[030] Figure 3 (A to C) shows the characterization results by (A) optical microscopy (OM) , (B) X-ray diffraction (XRD) and (C) differential scanning calorimetry (DSC) for the salt product of example 1-C.

[031] Figure 4 (A to D) shows the characterization results by (A) optical microscopy (OM) , (B) scanning electron microscopy (SEM) , (C) X-ray diffraction (XRD) and (D) differential scanning calorimetry (DSC) for the salt product of example 1-D.

[032] Figure 5 (A to D) shows the characterization results by (A) optical microscopy (OM) , (B) scanning electron microscopy (SEM) , (c) X-ray diffraction (XRD) and (D) differential scanning calorimetry (DSC) , respectively, for the salt product of example 1-E.

[033] Figure 6 (A to D) shows the characterization results by (A) optical microscopy (OM) , (B) scanning electron microscopy (SEM) , (C) X-ray diffraction (XRD) and (D) differential scanning calorimetry (DSC) , respectively, for the salt product of example 1-F.

[034] Figure 7 (A and B) shows the X-ray diffractograms (XRD) obtained (A) for examples 1-B, 1-D and 1-E in comparison with example 1-A, and (B) for example 1-F in comparison with example 1-A and with NaCl, KC1 and monosodium glutamate standards. [035] Figure 8 (A to C) shows the DSC thermograms obtained

(A) for example 1-A in comparison with NaCl and KC1 standards;

(B) for examples 1-B to 1-E in comparison with NaCl, KC1 and maltodextrin standards; and (C) for example 1-F in comparison with NaCl, KC1 and monosodium glutamate standards.

[036] Figure 9 shows the dissolution percentage after 10 min (%) for the salt product of examples 1-B, 1-C, 1-D and 1-F in comparison with example 1-A (control) and commercial coarse salt (white) .

[037] Figure 10 shows the frequency histogram of answers of the salty flavor affective test in salted meat samples with salt products from examples 1-B to 1-F of the present invention.

[038] Figure 11 shows the frequency histogram of answers of the global residual flavor test in salted meat samples with salt products from examples 1-B to 1-F of the present invention.

DE TAILED DESCRIPTION OF THE INVENTION

[039] In this description, we presented salt products that are common salt substitutes which present performance and flavor close to table salt and higher than other reduced sodium content salt products described in the state of the art, a process for its preparation and composition of salt with reduced sodium content containing the aforementioned salt products and, optionally, at least one food grade additive.

[040] The term "salt product" is defined, within the scope of this invention, as a single component or multi-component compound for food or therapeutic use, intended for the substitution of all or part of sodium chloride, both domestically and industrially. [041] The salt products of the present invention form polycrystalline particles containing, in addition, at least one physiologically acceptable organic additive.

[042] According to the present invention, "polycrystalline particle" or "polycrystal" are defined as synonymous terms that refer to a particle containing two or more crystalline domains, whether of the same compound or of distinct compounds.

[043] Also, according to this invention, "physiologically acceptable organic additive" is defined as an organic substance, which does not present toxicity in the used concentrations, is properly used in food, and is able to improve the performance and flavor when associated in a salt product.

[044] In the present invention, salt products are formed through simultaneous crystallization, wherein polycrystalline particles are formed from the evaporation of a solution containing a mixture of salts and at least one physiologically acceptable organic additive.

[045] Thus, within the scope of this invention, "simultaneous crystallization" is defined as the physical process that occurs from a solution containing at least two distinct salt compounds and originating polycrystalline particles of each compound and polycrystalline particles containing crystals of both compounds present in the solution.

[046] In a first embodiment, the present invention refers to a salt product comprising sodium chloride, potassium chloride and at least one physiologically acceptable organic additive, in which sodium chloride (NaCl) and potassium chloride (KC1) form polycrystalline particles.

[047] The aforementioned organic additive, or organic additives, is adhered to the polycrystalline particle surface of NaCl and KC1, and may also be dispersed amid polycrystalline particles of NaCl and KC1 or, still integrating the aforementioned polycrystalline particle.

[048] Surprisingly, it was observed that the addition of a physiologically acceptable organic additive to the salt products of the present invention, in certain concentration ranges, promotes a substantial increase in the salt product solubility, making it close to that presented by the common salt. This characteristic is advantageous, since the dissolution of salt is related to the perception of salty flavor [M. Quilaqueo et al . , Food Research International , 2015, 16; 675-681] .

[049] Another advantage observed is that organic additives in the salt products of the present invention improve the sensory performance of these products, since such additives have the property to enhance the salty flavor attributed to sodium chloride and mask the metallic off-flavor related to potassium chloride .

[050] Another advantage associated with the additives, as defined in the present invention, is related to the fact that their addition to the salt products described herein leads to the dilution of the sodium content in these products, as well as its potassium content, which can be toxic for some consumers, especially those whose renal function is compromised.

[051] In this way, the salt products of the present invention offer an appropriate balance of sodium and potassium ions, while presenting performance and flavor close to table salt, without presenting residual flavor characteristic of salt products comprising potassium chloride.

[052] Preferential ranges of the salt products components of the present invention identified as advantageous are described below . [053] Sodium chloride content in the salt products of the present invention ranges from 35% to 50% w/w.

[054] Potassium chloride content in the salt products of the present invention ranges from 15 % to 35 % w/w.

[055] Organic additive content in the salt products of the present invention ranges from 15 % to 40 % w/w .

[056] The physiologically acceptable organic additives added to the salt product of the present invention are selected from a carbohydrate, an amino acid, and mixtures thereof.

[057] The carbohydrate is selected from maltodextrin, maltose, lactose, sucrose, glucose, dextrose, galactose, and mixtures thereof.

[058] The amino acid is glutamic acid or one of its physiologically acceptable salts, selected from monosodium glutamate, disodium glutamate, monopotassium glutamate, dipotassium glutamate and a mixture thereof.

[059] Preferably, the physiologically acceptable organic additive is selected among maltodextrin, monosodium glutamate, and mixtures thereof.

[060] Maltodextrins are widely used as food additives and consist of a mixture of saccharides with a wide molecular weight distribution among polysaccharides and oligosaccharides. In general, maltodextrins are water-soluble, have low density, have no sweet flavor and have no starch flavor. Maltodextrins are products of partial hydrolysis of starch with values of dextrose equivalent (DE) higher than 3 and lower than 20. Dextrose equivalent (DE) is a measure directly proportional to the extent of starch hydrolysis and inversely proportional to its molecular weight. Variations in the values of DE result in maltodextrins with different physico-chemical properties, however those with DE from 5 to 15 have a very similar solubility, with a tendency that products with higher DE are more soluble ["Maltodextrinas . Caracteristicas estruturais e aplicagoes ; Aditivos & Ingredientes , 2016; 42-46].

[061] The maltodextrin used as an organic additive in the salt products of the present invention presents DE from 5 to 15, preferably from 9 to 12.

[062] Glutamic acid is one of the most abundant non-essential amino acids in nature. In the form of free glutamate, it provides the umami taste, which is unique and different from the other four basic tastes (salty, sweet, bitter and sour) . In addition to being naturally present in foods, glutamate is often employed by the food industry as a flavor enhancer, typically as a monosodium salt. The monosodium glutamate performance as a promoter of umami taste allows to reduce sodium without excessively compromising the sensory profile of the foods, since it presents only one third of the amount of sodium present in table salt (sodium chloride) [ Jinap S Hajeb P. Glutamate . Its applications in food and contribution to health. Appetite . 2010; 55 (1) : 1-10] .

[063] In a preferential embodiment of the present invention, the salt product comprises: about 50% of sodium chloride; about 15%-35% of potassium chloride; about 15%-35% of maltodextrin, in which sodium chloride and potassium chloride form polycrystalline particles. Preferably, the salt product of the present invention comprises about 50% of sodium chloride; about 35% of potassium chloride; about 15% of maltodextrin, in which sodium chloride and potassium chloride form polycrystalline particles. Also preferably, the salt product of the present invention comprises about 50% of sodium chloride; about 30% of potassium chloride; about 20% of maltodextrin, in which sodium chloride and potassium chloride form polycrystalline particles. Also preferably, the salt product of the present invention comprises about 50% of sodium chloride; about 25% of potassium chloride; about 25% of maltodextrin, in which sodium chloride and potassium chloride form polycrystalline particles. Also preferably, the salt product of the present invention comprises about 50% of sodium chloride; about 15% of potassium chloride; about 35% of maltodextrin, in which sodium chloride and potassium chloride form polycrystalline particles.

[064] In another preferential embodiment of the present invention, the salt product comprises: about 35%-50% of sodium chloride; about 15%-35% of potassium chloride; about 30%-40% of monosodium glutamate, in which sodium chloride and potassium chloride form polycrystalline particles. Preferably, the salt product of the present invention comprises about 38% of sodium chloride; about 27% of potassium chloride; about 35% of monosodium glutamate, in which sodium chloride and potassium chloride form polycrystalline particles.

[065] In an additional embodiment, the salt products of the present invention comprise, additionally, an iodine salt with concentration from 0.002% to 0.004% w/w of the salt product.

[066] Preferably, the iodine salt is selected from sodium iodide, potassium iodide, sodium iodate, potassium iodate and mixtures thereof.

[067] The salt products of the present invention can be characterized by differential scanning calorimetry (DSC) analysis, in which they present an endothermic peak in the range from 640 ° C to 670 ° C.

[068] In a preferential embodiment, the salt products of the present invention are obtained through simultaneous crystallization from a mixture of sodium chloride and potassium chloride salts and at least one physiologically acceptable organic additive such as described in the present invention. [069] A second embodiment of the present invention refers to a process to prepare a salt product comprising sodium chloride, potassium chloride and at least one physiologically acceptable organic additive, in which sodium chloride and potassium chloride form polycrystalline particles.

[070] The process for preparing the salt products of the present invention is based on simultaneous crystallization from a solution comprising a mixture of sodium chloride and potassium chloride salts and at least one physiologically acceptable organic additive as defined in the description of the present invention .

[071] Surprisingly, the addition of a physiologically acceptable organic additive during the process of simultaneous crystallization of sodium chloride and potassium chloride does not influence the formation of polycrystalline NaCl-KCl particles. This feature of maintenance of the polycrystalline structure is advantageous because it ensures the uniformity of salts in the salt product, avoiding nuances of flavor characteristic of simple mixtures of NaCl and KC1 crystals.

[072] In addition, the incorporation of the additive into the simultaneous crystallization solution allows to obtain the salt products of the present invention in a single crystallization step, which is advantageous in relation to the processes described in the art, which employ at least a second crystallization step.

[073] In this way, an embodiment refers to a process to prepare the salt products of the present invention comprising the following steps: a. dissolving a mixture of sodium chloride, potassium chloride, and at least one physiologically acceptable organic additive in water; b. evaporating the water from the mixture resulting from step "a"; and c. collecting the salt product.

[074] The dissolution described in step "a" can be carried out in compartments that support a sufficient amount of water to dissolve the components, according to the amount of salt product to be prepared, for example, but not limited to, in tanks or salt evaporation ponds.

[075] The components are added to the mixture of step "a" so that the sodium chloride content is 35% to 50% w/w, the potassium chloride content is 15% to 35% w/w and the organic additive content is 15 % to 40 % w/w.

[076] The physiologically acceptable organic additives added in step "a" of the present invention process are selected from a carbohydrate, an amino acid, and mixtures thereof.

[077] The carbohydrate is selected from maltodextrin, maltose, lactose, sucrose, glucose, dextrose, galactose and mixtures thereof.

[078] The amino acid is the glutamic acid or one of its physiologically acceptable salts, selected from monosodium glutamate, disodium glutamate, monopotassium glutamate, dipotassium glutamate, and mixtures thereof.

[079] Preferably, the physiologically acceptable organic additive added in step "a" of the present invention process is selected among maltodextrin, monosodium glutamate and mixtures thereof .

[080] In an additional embodiment, the process to prepare the salt products of the present invention comprises, additionally, in step "a", the inclusion of an iodine salt present in a concentration from 0.002% to 0.004% w/w of the salt product .

[081] Preferably, the iodine salt is selected from sodium iodide, potassium iodide, sodium iodate, potassium iodate and mixtures thereof.

[082] The evaporation process described in step "b" can be performed according to the knowledge of a person skilled in the art, employing techniques of natural or assisted evaporation.

[083] The natural process includes evaporation in shallow tanks in open areas, facilitated by environmental high temperatures and winds.

[084] The assisted process includes evaporation in greenhouses, with or without air flow. In general, the temperature used in the process of assisted evaporation is above the boiling point of the water. Preferably, the temperature is between about 105 °C and about 115 °C. Even more preferably, the temperature used in the assisted process is about 110 °C.

[085] The process for preparing the salt products of the present invention is characterized by the fact that step "b" provides simultaneous crystallization of the mixture of sodium chloride and potassium chloride salts and at least one organic additive as defined in description of the present invention.

[086] In the present invention, the simultaneous crystallization process promotes the formation of single component or bi-component polycrystalline salt particles, in which the additive is adhered to the surface of polycrystalline particles of NaCl and KC1, and may also be dispersed amid polycrystalline particles of NaCl and KC1 or, still integrating the aforementioned polycrystalline particle.

[087] The process of collecting the salt product described in step "c" can be carried out according to the knowledge of a person skilled in the art, employing techniques of mechanical separation, by means of harvesters, or handcrafted, by means of shovels .

[088] The collecting process in step "c" may also include, additionally, the screening step for selection of specific particle sizes of the collected salt product. Screening can be conducted in a conventional way through vibration or rotating screens .

[089] In another embodiment, the process described above comprises, in addition, the step of: d. grinding the product obtained in step "c" to obtain a product according to the desired particle size.

[090] The grinding process described in step "d" may occur according to techniques for mechanical reduction of particle size, known from a person skilled in the art, so that the polycrystalline arrangement of the salt product with additive is not destroyed.

[091] Finally, a third embodiment of the present invention refers to a salt composition with reduced sodium content comprising a salt product as defined in the present invention and, optionally, at least one food grade additive.

[092] According to the present invention, the term "food grade additive" refers to compounds that are commonly used in the art in combination with essential ingredients of the composition. In particular, it refers to compounds, which confer, without limitations, form, flavor, stability and color to the final composition, in a safe and tolerable way for a consumer of the final product.

[093] In an embodiment, the salt composition with reduced sodium content comprises the salt product of the present invention in a concentration ranging from 1% to 99.9% w/w and at least one food grade additive in a sufficient concentration to complete 100% w/w of the composition.

[094] In an embodiment, the food grade additive is selected from at least one salting agent, at least one flavor enhancer, at least one organic acid, at least one anti-humectant agent, at least one flavor agent, at least one seasoning agent, at least one pigment or dye, at least one preservative agent and mixtures thereof .

[095] Examples of salting agents include, without limitation, salts selected from sodium chloride; potassium chloride; magnesium chloride; potassium sulfate; magnesium sulfate; ammonium chloride; potassium, magnesium, calcium and ammonium salts from adipic, glutamic, carbonic, succinic, lactic, tartaric, citric, hydrochloric and orthophosphoric acids; choline salts from acetic, carbonic, lactic, tartaric, citric and hydrochloric acids; carnallite; kainite, and mixtures thereof .

[096] Examples of flavor enhancers include, without limitation, glutamic acid or one of its physiologically acceptable salts, polyglutamic acid, L-ornithine, L-arginine, and mixtures thereof.

[097] Examples of organic acids include, without limitation, citric acid, malic acid, tartaric acid, lactic acid, adipic acid, their physiologically acceptable salts, and mixtures thereof.

[098] Examples of anti-humectant agents include, without limitation, sodium aluminosilicate; calcium carbonate; magnesium carbonate; silicon dioxide; sodium ferrocyanide ; tricalcium phosphate; magnesium hydroxide; magnesium oxide; magnesium salts from myristic, palmitic and stearic acids; sodium, potassium and calcium salts from myristic, palmitic and stearic acids and mixtures thereof. [099] Examples of flavoring agents include, without limitation, synthetic flavors, synthetic flavors identical to natural, natural flavors, essential oils, and mixtures thereof.

[100] Examples of seasoning agents include, without limitation, spices, herbs, condiments, seasonings and mixtures thereof .

[101] Examples of pigments and dyes include, without limitation, synthetic dyes, selected from tartrazine, sunset yellow SCF, azorubine, amaranth, ponceau 4R, erythrosine, red 40, patent blue V, indigotine blue, brilliant blue, fast green FCF, and mixtures thereof; and those of natural origin, selected from anthocyanins , annatto, carmine, curcumin, betalains, carotenoids and mixtures thereof.

[102] Examples of preservative agents include, without limitation, acetic acid, lactic acid, sorbic acid, benzoic acid, propionic acid, sulfur dioxide, sodium nitrate, potassium nitrate, sodium nitrite, potassium nitrite, parabens and mixtures thereof.

[103] A person skilled in the art will recognize that during the choice of the concentration of the different active ingredients should be taken into account the use of the selected ingredient and the desirable sensory attributes for the final composition .

[104] According to the present invention, it has been identified that certain proportions of sodium chloride and potassium chloride salts and additive provide the polycrystalline particles formation of salt products with surprisingly increased solubility, and performance close to table salt and higher than salt products with reduced sodium content known in the art, as will be shown by the following examples . EXAMPLES

[105] The following examples illustrate the preferred embodiments of the present invention. They do not limit, therefore, the scope of protection of the invention, which is exclusively defined by the claims accompanying this description.

EXAMPLE 1:

Salt products

[106] Salt products according to the present invention were prepared containing the components according to the Table 1.

Table 1. Percentage of components (%) used to obtain the salt products of the present invention .

1 ) NaCl - sodium chloride

2) KC1 - potassium chloride

3) Maltodextrin 1910, supplied by Ingredion (dextrose equivalent 9.0 £ D.E. £ 12.0)

4) Monosodium glutamate

[107] Initially, a potassium iodate stock solution (KIO3) was prepared as follows: 1.63 g of KIO3 was weighed and transferred to a 100 mL volumetric flask, and the volume was completed with deionized water to obtain a solution with KIO3 final concentration of 1.63 mg/mL.

Example 1-A: [108] The salt product "A", according to Table 1, was prepared as follows: 25 g of sodium chloride (NaCl), 25 g of potassium chloride (KC1) and 1 mL of the KIO3 stock solution were added to a beaker containing 50 mL of water under heating and stirring until complete solubilization of the components. The resulting solution was placed in a greenhouse until complete evaporation of the solution water and crystallization of the salt product.

[109] The obtained salt product was characterized by optical microscopy and scanning electron microscopy (SEM) , respectively, in a Nikon Eclipse 80i Optical Microscope and in a high resolution field emission gun Electronic Microscope (FEG-SEM) JEOL, Model JSM-7500F, with operation software PC-SEM v 2, 1,0, 3, equipped with Thermo Scientific secondary electron detectors, model Ultra Dry, with operation software NSS 2.3., presented as a crystalline material with defined particles, as shown in Figures 1-A and 1-B.

[110] The obtained salt product was also characterized by X- ray diffraction (XRD) in an equipment model Rigaku Miniflex 600, with the following experimental conditions: power: 40 kV, 15 mA; detector: D/teX Ultra 2; slits with divergence of 0.625 degrees and primary and secondary soller of 2.5° of divergence; wavelength K l = 1.5406 A and k 2 = 1.5444 A, I 2/I l = 0.5; measured 2Q region: 4 to 40°; measurement mode: continuous scan of 0.6°/min, D2Q = 0.020°. The samples were packaged in a sample holder of 2.5 cm in diameter and 1 mm deep.

[111] The X-ray diffractogram of the obtained salt product (Figure 1-C) shows the presence of polycrystalline material, with characteristic reflections of NaCl and KC1, presenting peaks at 27.42; 28.44; 31.77; 40.61; 45.49; 50.27; 53.89; 56.51; 58.73; 66.26; 66.48; 73.78; 75.30; 84.00 ± 0.2 2Q ( ⁰ ) . [112] Differential scanning calorimetry (DSC) analysis was conducted from 25 - 1000 °C, with a heating rate of 10 °C/min and Nitrogen flow of 80 mL/min. The equipment used was a TGA/DSC STAR^e Systemda Mettler Toledo.

[113] The DSC thermogram of the obtained salt product (Figure 1-D) shows an endothermic peak at 669.47 °C (662.82 °C - 675.53 °C) .

Example 1-B:

[114] The salt product "B", according to Table 1, was prepared as follows: 25 g of sodium chloride (NaCl), 17.5 g of potassium chloride (KC1), 7.5 g of maltodextrin and 1 mL of the KIO3 stock solution were added to a beaker containing 50 mL of water, under heating and stirring, until complete solubilization of the components. The resulting solution was placed in a greenhouse until complete evaporation of the solution water, resulting in a product with crystalline appearance.

[115] The obtained dry product was macerated with the aid of a ceramic pestle for homogenization of particle size, in which 90% of the resulting particles presented medium size (d90) between 1 and 2.83 mm.

[116] The salt product obtained was characterized by optical microscopy and scanning electron microscopy (SEM) , and showed crystalline particles with amorphous material adhered on it, as shown in Figures 2-A and 2-B.

[117] The X-ray diffractogram of the obtained salt product (Figure 2-C) shows the presence of polycrystalline material, with characteristic reflections of NaCl and KC1, presenting peaks at 27.42; 28.42; 31.36; 40.59; 45.48; 50.25; 53.91; 56.49; 58.71; 66.25; 66.46; 73.76; 75.31; 84.02 ± 0.2 2Q ( ⁰ ) . [118] The DSC thermogram of the obtained salt product (Figure

2-D) shows an endothermic peak at 662.81 °C (657.22 °C - 670.34 °C) .

Example 1-C:

[119] The salt product "C", according to Table 1, was prepared as follows: 25 g of sodium chloride (NaCl), 15 g of potassium chloride (KC1), 10 g of maltodextrin and 1 mL of the

KIO3 stock solution were added to a beaker containing 50 mL of water, under heating and stirring, until complete solubilization of the components. The resulting solution was placed in a greenhouse until complete evaporation of the solution water, resulting in a product with crystalline appearance.

[120] The obtained dry product was macerated with the aid of a ceramic pestle for homogenization of particle size, in which 90% of the resulting particles presented medium size (d90) between 1 and 2.83 mm.

[121] The obtained salt product was characterized by optical microscopy, and showed crystalline particles with amorphous material adhered on it, as shown in Figure 3-A.

[122] The X-ray diffractogram of the obtained salt product (Figure 3-B) shows the presence of polycrystalline material, with characteristic reflections of NaCl and KC1, presenting peaks at 27.62; 28.67; 32.00; 40.74; 45.69; 50.29; 56.79; 66.61; 73.99 and 75.41 ± 0.2 2Q ( ⁰ ) .

[123] The DSC thermogram of the obtained salt product (Figure

3-C) shows an endothermic peak at 663.43 °C (656.77 °C - 674.86 °C) .

Example 1-D:

[124] The salt product "D", according to Table 1, was prepared as follows: 25 g of sodium chloride (NaCl), 12.5 g of potassium chloride (KC1), 12.5 g of maltodextrin and 1 mL of the KIO3 stock solution were added to a beaker containing 50 mL of water, under heating and stirring, until complete solubilization of the components. The resulting solution was placed in a greenhouse until complete evaporation of the solution water, resulting in a product with crystalline appearance.

[125] The obtained dry product was macerated with the aid of a ceramic pestle for homogenization of particle size, in which 90% of the resulting particles presented medium size (d90) between 1 and 2.83 mm.

[126] The obtained salt product was characterized by optical microscopy and scanning electron microscopy (SEM) , and showed crystalline particles with amorphous material adhered on it, as shown in Figures 4 -A and 4-B.

[127] The X-ray diffractogram of the obtained salt product (Figure 4-C) shows the presence of polycrystalline material, with characteristic reflections of NaCl and KC1, presenting peaks at 27.45; 28.46; 31.79; 40.62; 45.53; 50.29; 53.92; 56.53; 58.76; 66.29; 66.50; 73.80; 75.32; 84.01 ± 0.2 2Q ( ⁰ ) .

[128] The DSC thermogram of the obtained salt product (Figure 4-D) shows an endothermic peak at 663.95 °C (657.20 °C - 672.08 °C) .

Example 1-E:

[129] The salt product "E", according to Table 1, was prepared as follows: 25 g of sodium chloride (NaCl), 10 g of potassium chloride (KC1), 15 g of maltodextrin and 1 mL of the KIO3 stock solution were added to a beaker containing 50 mL of water, under heating and stirring, until complete solubilization of the components. The resulting solution was placed in a greenhouse until complete evaporation of the solution water, resulting in a product with crystalline appearance. [130] The obtained dry product was macerated with the aid of a ceramic pestle for homogenization of particle size, in which 90% of the resulting particles presented medium size (d90) between 1 and 2.83 mm.

[131] The obtained salt product was characterized by optical microscopy and scanning electron microscopy (SEM) , and showed crystalline particles with amorphous material adhered on it, as shown in Figures 5-A and 5-B.

[132] The X-ray diffractogram of the obtained salt product (Figure 5-C) shows the presence of polycrystalline material, with characteristic reflections of NaCl and KC1, presenting peaks at 27.37; 28.37; 31.72; 40.55; 45.45; 50.21; 53.85; 56.45; 58.67; 66.19; 66.42; 73.73; 75.27 and 83.93 ± 0.2 2Q ( ° ) .

[133] The DSC thermogram of the obtained salt product (Figure 5-D) shows an endothermic peak at 661.57 °C (657.04 °C - 667.67 °C) .

Example 1-F:

[134] The salt product "F", according to Table 1, was prepared as follows: 18.55 g of sodium chloride (NaCl), 13.55 g of potassium chloride (KC1), 17.5 g of monosodium glutamate and 1 mL of the KIO3 stock solution were added to a beaker containing 50 mL of water, under heating and stirring, until complete solubilization of the components. The resulting solution was placed in a greenhouse until complete evaporation of the solution water, resulting in a product with crystalline appearance.

[135] The obtained dry product was macerated with the aid of a ceramic pestle for homogenization of particle size, in which 90% of the resulting particles presented medium size (d90) between 1 and 2.83 mm.

[136] The obtained salt product was characterized by optical microscopy and scanning electron microscopy (SEM) , presenting as a crystalline material with defined particles, as shown in

Figures 6-A and 6-B.

[137] The X-ray diffractogram of the obtained salt product (Figure 6-C) shows the presence of polycrystalline material, with characteristic reflections of NaCl, KC1 and monosodium glutamate, presenting peaks at 9.95; 15.34; 19.74; 20.16; 20.46; 22.21; 22.67; 23.04; 23.43; 23.95; 24.84; 25.47; 26.26; 26.64; 27.44; 28.44; 31.77; 40.61; 45.51; 50.26; 56.51; 58.74; 66.26; 75.31 and 83.99 ± 0.2 2Q ( ° ) .

[138] The DSC thermogram of the obtained salt product (Figure 6-D) shows endothermic peaks at 164.18 (144.76 °C - 172.26 °C) ; 355.81 °C (335.79 °C - 370.60 °C) ; 559.48 °C (547.27 °C - 573.36 °C) and 648.52 °C (629.08 °C - 656.30 °C) .

[139] Figure 7 shows a comparative of the X-ray diffraction (XRD) results obtained for the salt products from examples 1-A to 1-F of the present invention.

[140] Figure 7A compares the diffraction patterns of the products from examples 1-B, 1-D and 1-E, to which maltodextrin has been added as an organic additive, as described in the present invention, with example 1-A (control), to which no additive is added. It can be seen that the diffraction pattern of the examples remains, even after addition of the additive maltodextrin. Comparing the patterns presented in Figure 7A, with diffraction patterns established in the literature for sodium chloride (NaCl) and potassium chloride (KC1), it can be seen that the products according to the present invention show characteristic peaks of NaCl and KC1 [Barrett , W, T, & Wallace, W_r E, Studies of NaCl-KCl Solid Solutions , I_r Heats of Formation, Lattice Spaclngs , Densities , Schottky Defects and Mutual Solubilitiesl ,2, (2002), dol : 10, 1021/JA01631A014] .

[141] Figure 7B compares the diffraction patterns of example

1-F, to which monosodium glutamate was added as an organic additive, as described in the present invention, with example 1- A (control), to which no additive is added, and in comparison with the patterns of sodium chloride (NaCl), potassium chloride (KC1), and monosodium glutamate. It can be seen that the diffraction pattern of the product from example 1-F of the present invention presents characteristic peaks of NaCl, KC1, and monosodium glutamate. It can be also noted that the characteristic peaks of NaCl and KC1 from example 1-F are the same as those presented by example 1-A.

[142] Figure 8 shows a comparison of the results of differential scanning calorimetry (DSC) obtained for the salt products from examples 1-A to 1-F of the present invention in relation to the pure components of each example.

[143] It can be noted that the salt product from example 1- A of the present invention exhibits a typical endothermic peak in the region of 660 °C, which differs from those obtained for the pure NaCl and KC1 standards (804.43 °C and 773.58 °C, respectively) , as shown in Figure 8A. Also, the typical endothermic peak in 660 °C region also occurs in the examples where an additive was added in simultaneous crystallization step of NaCl and KC1, as shown in Figures 8B and 8C.

[144] Thus, considering that there is a modification in the DSC patterns of the salt product from example 1-A and that there is no formation of new DRX reflections in relation to the pure components standards, and that the same behavior occurs with the salt products comprising additives according to the present invention, such result may be attributed to a polycrystalline particle formation.

EXAMPLE 2:

Dissolution profile of salt products of the present invention [145] The dissolution profiles from examples 1-B, 1-C, 1-D, to which maltodextrin was used as additive, and from example 1- F, to which monosodium glutamate was used as additive, as defined in the present invention, were evaluated in comparison to example 1-A (control sample) , to which no additive was added, and also in relation to the sample of commercial coarse salt (blank) , which contains only sodium chloride (without KC1 or other additive as defined in the present invention) .

[146] For each mentioned example, crystals samples presenting ca. 2 mm (1.5 mm - 2.5 mm) of edge were separated, and 0.5 g of each sample (triplicate) was added to a beaker. Then, 5 mL of water was added to each sample, leaving them resting. After 10 min, the supernatant was carefully removed and the vials were taken to the greenhouse at 110 °C until they reach constant mass (about lh) . The vials were kept in a desiccator until they cooled and their mass was measured.

[147] The dissolved percentage calculation was performed according to the equation:

(IM+SM-VM) xlOO

dissolved % --

MA

wherein IM is the mass of the empty beaker (g) ; SM is the mass of the sample (g) and VM is the mass of the vial with the undissolved salt after drying in the greenhouse (g) . The results are shown in Table 2 and can be graphically analyzed in

Figure 9.

Table 2. Dissolution percentage after 10 min (%) of product samples from examples of the present invention in comparison with example 1-A (control) and commercial coarse salt (blank).

[148] Analyzing the data in Table 2, it can be noted that the partial substitution of sodium chloride by potassium chloride in a salt product with reduced sodium content causes a decrease in its solubility after 10 min in relation to the common salt comprising only sodium chloride (59.6 vs. 85.0 %) .

[149] It can be also noted that the mentioned additive addition to salt products of the present invention, to the concentrations shown, substantially increases the solubility of these products in relation to the sample without additive (1- A) , making such products with a performance closer to the table salt, which is advantageous.

EXAMPLE 3:

Sensory analysis of the salt products of the present invention

[150] A sensory analysis was conducted with the salt products of the present invention, employing them in the salting of meat cuts for barbecue.

[151] A total of 100 steaks of the beef steak cut flank steak (thickness of ca. 2 cm) were salted on both sides with the products from examples 1-B to 1-F, and the meat samples received the same amount of salt (2 g) . In an electric grill pre-heated for 30 minutes and maintained at 160-170 °C, samples received heat treatment in order to reach approximately 75 °C in their geometric center (ca. 6 min on each side), measured with the aid of copper/constantan thermocouples coupled to a digital temperature meter. Missing 1 min to remove the sample from the grill, the steaks were again turned and removed to later rest for more 3 min in order to avoid the loss of the meat juice. Cuts were made with a fork and knife, leaving them in 6 cm² pieces (3 cm x 2 cm) . Finally, they were immediately served to panelists on plastic plates identified with a code for each sample, with wooden toothpicks in each piece.

[152] 130 panelists of different profiles and age groups participated in the analysis. The sequence of sample presentation to the panelists, duly placed in individual cabins, occurred by complete blocks balancing, in order to eliminate the effect of presentation sequence in the judgments. In addition, samples were served in a sequential monadic way (one at a time) , together with a water biscuit, in order to remove the residual flavor, and water, in order to wash the palate, which were consumed between each sample. Data collection was made through questionnaires for each sample, available through the Fizz Sensory Software program, model 2.40H.

[153] For sensory analysis purposes, a questionnaire was used according to the affective method. Within this method, the consumer preference for a product in relation to the others (preference test) can be evaluated, or how much the consumer likes or dislikes the product (acceptability test) [Teixeira , E.; Meinert, E.M.; Barbetta, P.A. "Analise sensorial de alimentos". Floriandpolis : Editora da UFSC, p. 180, 1987] . Affective tests of "Preference" were applied in order to evaluate the consumer preference in relation to the products from examples 1-B to 1-F of the present invention.

[154] For the "Preference Test", we attempted to evaluate how much the consumer liked or disliked the tastes identifiable by the human taste - salty, sweet, bitter, acidic or umami - besides the global and salty residual taste of the sample concerned through a non-structured hedonic scale of nine centimeters for each evaluated attribute.

[155] The obtained results of the affective test for the salty flavor were submitted to Tukey's range test and the analysis of variance, as provided in Table 3.

Table 3. Result of the Tukey's Range Test for salty flavor in samples salted with salt products of the present invention .

Means accompanied by the same letter do not differ themselves by Tukey's test at 5% significance level.

[156] Analyzing the results of Table 3, it can be verified that samples did not present significant differences with p<0.05 in the acceptance for salty taste, thus, this criterion does not significantly influence in the choice of salt.

[157] From the answer frequency histogram of the salty flavor affective test (Figure 10) , it can be noted that for samples salted with products of examples 1-C, 1-D and IE of the present invention, 30 to 35% of the answer frequencies are in a score range of 8.1-9.0, which corresponds in the scale to "I liked it very much". For the sample salted with example 1-B of the present invention, at this same score range, the frequency is from 22 to 30%, and for the sample salted with example 1-F, from 35 to 40%.

[158] After tasting of each sample, it was asked to the panelists about the intensity of the residual salty flavor, expressed in a non-structured linear scale of 9 cm. The obtained results were submitted to analysis of variance (ANOVA) and Tukey's range test expressed in the Table 4.

Table 4. Result of the Tukey's Range Test for residual salty flavor in samples salted with salt products of the present invention .

Means accompanied by the same letter do not differ themselves by Tukey's test at 5% significance level.

[159] Analyzing the results described in Table 4, it can be noted that there are no significant differences between samples at 5% significance level. It can be observed that the average of answers is less than 3, therefore, it is within the expected one, considering that the salty flavor is more intense during chewing than at the end of it.

[160] After tasting each sample, an affective test of global residual flavor was carried out, expressed in a non-structured linear scale of 9 cm. The obtained results were submitted to analysis of variance (ANOVA) and Tukey's range test expressed in the Table 5. The answer frequency histogram for global residual flavor test for each sample is highlighted in Figure 11.

Table 5. Result of the Tukey's Range Test for global residual in samples salted slat products of the present invention .

Means accompanied by the same letter do not differ themselves by Tukey' s test at 5% significance level.

[161] Analyzing the data in Table 5, it can be seen that there was no significant difference at p<0.05 between samples for the global residual flavor. In Figure 11, one can analyze the answer frequency of each score of the panelists and it can be observed that most of the scores are between 4.1-5; 5.1-6; 6.1-7; 7.1-8 with frequency of scores between 8.1-9 of 15 to 25% of the answers. Since the averages shown in Table 5 are all above 5.50, it can be concluded that the global residual flavor is mostly among neutral and pleasant for the consumers for samples salted with products from examples 1-B to 1-F of the present invention .

[162] Although certain embodments have been described in a specific way, they were presented only in an exemplary manner, and there is no intention of limiting the scope of the invention.

[163] Finally, modifications of the present invention, that is evident to a person skilled in the art, such as addition or removal of elements not fundamental to its concretization, can be made without moving away from the scope and spirit of the invention .

Claims

1. Salt product characterized by comprising sodium chloride, potassium chloride and at least one physiologically acceptable organic additive, in which sodium chloride and potassium chloride form polycrystalline particles.

2. Salt product, according to claim 1, characterized by the fact that the organic additive is adhered to the polycrystalline particles, dispersed amid the polycrystalline particles or integrating the said polycrystalline particle.

3. Salt product, according to claim 1 or 2, characterized by the fact that the sodium chloride content is from 35% to 50% w/w .

4. Salt product, according to claim 1 or 2, characterized by the fact that the potassium chloride content is from 15 % to 35 % w/w.

5. Salt product, according to claim 1 or 2, characterized by the fact that the organic additive content is from 15% to 40% w/w.

6. Salt product, according to claim 1 or 2, characterized by the fact that the organic additive is selected from a carbohydrate, an amino acid, and mixtures thereof.

7. Salt product, according to claim 6, characterized by the fact that the carbohydrate is maltodextrin .

8. Salt product, according to claim 6, characterized by the fact that the amino acid is glutamic acid or one of its physiologically acceptable salts.

9. Salt product, according to claim 8, characterized by the fact that the physiologically acceptable salt of glutamic acid is selected from monosodium glutamate, disodium glutamate, monopotassium glutamate, dipotassium glutamate, and mixtures thereof.

10. Salt product, according to claims 1 to 9, characterized by comprising : a. 50% of sodium chloride;

b. 15%-35% of potassium chloride; and

c. 15%-35% of maltodextrin wherein sodium chloride and potassium chloride form polycrystalline particles.

11. Salt product, according to claim 10, characterized by presenting an endothermic peak in the range from 660°C to 665 °C (DSC) .

12. Salt product, according to claims 1 to 9, characterized by comprising : a. 35%-50% of sodium chloride;

b. 15%-35% of potassium chloride; and

c. 30%-40% of monosodium glutamate wherein sodium chloride and potassium chloride form polycrystalline particles.

13. Salt product, according to claim 12, characterized by presenting an endothermic peak in the range from 645°C to 650 °C (DSC) .

14. Salt product, according to claims 1 to 13, characterized by the fact that comprises, in addition, 0.002% to 0.004% w/w of an iodine salt.

15. Salt product, according to claim 14, characterized by the fact that the iodine salt is selected from sodium iodide, potassium iodide, sodium iodate, potassium iodate, and mixtures thereof.

16. Salt product, according to claims 1 to 15, characterized by the fact that is obtained by simultaneous crystallization from a solution comprising a mixture of sodium chloride and potassium chloride salts, and at least one physiologically acceptable organic additive.

17. Process to prepare salt product comprising sodium chloride, potassium chloride, and at least one physiologically acceptable organic additive, in which sodium chloride and potassium chloride form polycrystalline particles, characterized by comprising the steps of:

a. dissolving a mixture of sodium chloride, potassium chloride and at least one organic additive in water; b. evaporating the water from the mixture resulting from step "a"; and

c. collecting the salt product.

18. Process, according to claim 17, characterized by the fact that comprises, in addition, the step of:

d. grinding the product obtained in step "c" to obtain a product according to the desired particle size.

19. Process, according to claim 17, characterized by the fact that, in step "a", the sodium chloride content is from 35% to 50% w/w, the potassium chloride content is from 15% to 35% w/w and the organic additive content is from 15% to 40% w/w .

20. Process, according to claim 17, characterized by the fact that the organic additive is selected from a carbohydrate, an amino acid, and mixtures thereof.

21. Process, according to claim 20, characterized by the fact that the carbohydrate is maltodextrin .

22. Process, according to claim 20, characterized by the fact that the amino acid is glutamic acid or one of its physiologically acceptable salts.

23. Process, according to claim 22, characterized by the fact that the salt of glutamic acid is selected from monosodium glutamate, disodium glutamate, monopotassium glutamate, dipotassium glutamate, and mixtures thereof.

24. Process, according to claim 17, characterized by the fact that the step "a" comprises, in addition, an iodine salt selected from sodium iodide, potassium iodide, sodium iodate, potassium iodate, and mixtures thereof.

25. Process, according to claim 17, characterized by the fact that the evaporation in step "b" provides simultaneous crystallization of the mixture of sodium chloride and potassium chloride salts and at least one organic additive.

26. Salt composition with reduced sodium content characterized by comprising a salt product as defined in claims 1 to 16 and, optionally, at least one food grade additive.

27. Salt composition with reduced sodium content, according to claim 26, characterized by the fact that the food grade additive is selected from at least one salting agent, at least one flavor enhancer, at least one organic acid, at least one anti-humectant agent, at least one flavoring agent, at least one seasoning agent, at least one pigment or dye, at least one preservative agent, and mixtures thereof.