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    • 专利摘要:
    LOW SODIUM SALT COMPOSITION The present invention relates to a low sodium salt composition and methods used to make it. In particular, the invention relates to the combined treatment of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogeneous melt of chloride salts, food grade acidulant and carrier.
    公开号:BR112015026282B1
    申请号:R112015026282-1
    申请日:2014-04-16
    公开日:2022-02-01
    发明作者:Pratik N. Bhandari；Sambasiva Rao Chigurupati
    申请人:S&P Ingredient Development Llc；
    IPC主号:
    专利说明:

    PRIORITY CLAIM/REFERENCE TO RELATED REQUESTS
    [001] This application claims priority to US application no. 13/883,775, filed April 16, 2013, which is a continuation in part and claims the benefit of US application no. 12/067,009, filed on October 8, 2008, which is related to and claims the priority benefit of PCT Application no. PCT/US2006/034325, filed August 31, 2006, which claims the benefit and priority of application no. US 11/380,522, filed April 27, 2006, which claims priority and benefit to both US Applications no. 60/755,125, filed December 30, 2005 and US Application No. 60/717,001, filed September 14, 2005, the disclosures of which are each fully incorporated herein by reference. FIELD OF THE INVENTION
    [002] The present invention relates to a low sodium salt composition that includes a combination of sodium chloride and modified chloride salt and methods of making it. More particularly, the invention relates to a modified chloride salt composition that includes a homogeneous fusion of chloride salts, food grade acidulant and carrier. BACKGROUND OF THE TECHNIQUE
    [003] Salt, or sodium chloride (NaCl), is well known. While salt gives food a desirable flavor, overuse can result in adverse long-term health risks. Due to the proliferation of salt in prepared foods and other products found on the market, many people exceed the average recommended daily intake. Excessive recommended daily sodium intake is a significant risk factor in the development of high blood pressure and a contributing cause or factor in the increased incidence of heart disease. As such, medical professionals and government authorities recommend a reduction in per capita salt consumption from around 10 to 12 g per day to a level of around 6 g per day, which is equivalent to 2400 mg of sodium.
    [004] Dietary guidelines issued in the US suggest a proposed consumption limit of 2400 mg of sodium per day and the National Academy of Sciences (NAS) even suggests a stricter limit of 1500 mg of sodium per day. The NAS also recommends a potassium consumption limit of 4700 mg per day. Typically, potassium consumption is less than half of that level.
    [005] Due to these and other reasons, there is a variety of salt substitutes on the market. The classic approach to producing salt substitutes involves combining sodium and potassium salts, or magnesium salts occasionally in various proportions and adding a wide variety of other additives to this mixture. The other additives are generally added to mask or at least partially reduce the generally metallic/bitter taste of potassium, which has generally been associated with potassium-containing salt substitutes. Processing techniques used to make these products include, among others, simple mixing, agglomeration, extrusion cooking, and the like.
    [006] Examples of salt substitutes are numerous. One type refers to a salt substitute, which includes a potassium chloride inner core coated with a maltodextrin, a potassium chloride inner core coated with a mixture of maltodextrin and sodium chloride, and a chloride inner core. of potassium coated with a mixture of maltodextrin, sodium chloride and cream of tartar (potassium bitartrate). The process of producing 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.
    [007] The shortcoming of these salt substitutes is that the components are compartmentalized or layered. Thus, each compartment or layer is detected, or tasted, individually, resulting in off-flavors. Therefore, there is still a need for salt compositions which have the same appearance and taste as salt and are easy and inexpensive to make. SUMMARY OF THE INVENTION
    [008] The preferred salt or salt substitute composition of the present invention includes sodium chloride, potassium chloride, carrier and acidulant wherein the weight ratio of sodium to potassium is from about 0.1 to about 9, preferably , from about 0.4 to about 3, more preferably from about 0.6 to about 1.5, and most preferably from about 1.0. This salt composition or salt substitute can be used to replace table salt in order to reduce the sodium content. In preferred embodiments, this is done by combining potassium chloride and sodium chloride (from about 10% to 90% by weight of the dry mixture), carrier (from about 10% to 80% by weight). weight of the dry mixture), and an acidulant, preferably citric acid (from about 0.1% to 10% by weight of the dry mixture) in appropriate sequence in boiling water (from about 20 to about 60 % by weight in liquid matrix). The aqueous mixture is further heated to a desired consistency/viscosity and then dried. The homogeneous mixture of chloride salts, acidulant and carrier produces a modified chloride salt ("SCM") that is generally free of the typical bitterness associated with potassium chloride and is also generally free of salty or other off-flavors. SCM can be in liquid or solid form. In some embodiments, the SCM is then mixed with sodium chloride in a desired weight ratio of sodium to potassium and milled to produce any desired particle size. In some embodiments, sodium chloride is combined with potassium chloride, acidulant and carrier in the aqueous solution to produce a sodium-containing SCM.
    [009] In some embodiments, the SCM is dried by methods generally known in the art, including drum drying or spray drying. In alternative embodiments, the SCM may be made by an enhancement process described herein.
    [010] These processes surprisingly produce a suitable salt composition or salt substitute, without the need to use any other additives, masking agents or inhibitors commonly employed in prior art salt substitutes. In the most preferred embodiments of the present invention, as described above, the weight ratio of sodium to potassium will generally be about 1:1; however, in other embodiments, the ratio may be about 1:2 or as much as 1:4, depending on the desired KCl/NaCl ratio in the final product.
    [011] The modified chloride salt composition of the present invention is an amalgamation of chloride salts, food grade acidulant and carrier. Each of the particles 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.
    [012] Suitable salts of the modified chloride salt include potassium, sodium, magnesium, calcium, ammonium and combinations thereof. Preferably, the chloride salts are sodium chloride, potassium chloride, magnesium chloride, or a combination thereof. Alternatively, the chloride salts are preferably potassium chloride and sodium chloride.
    [013] The modified chloride salt can include from about 10% to about 95% by weight of chloride salt. Preferably, the modified chloride salt includes about 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or 95% by weight of salts. chloride. More preferably, the modified chloride salt includes from about 60% to about 80% by weight of chloride salts.
    [014] Suitable food grade acidulants include citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, acetic acid, benzoic acid and combinations thereof. Preferably, the food grade acidulant is citric acid.
    [015] The modified chloride salt may include from about 0.1% to about 10% by weight of food grade acidulant. Preferably, 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, 5.0, 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, 9 .0, 9.5% or more by weight of food grade acidulant. More preferably, the modified chloride salt includes from about 0.1% to about 3% by weight of food grade acidulant.
    [016] Suitable carriers include starch molecules such as cereal starch, cereal flours, dextrin, maltodextrin, monosaccharide and combinations thereof. Suitable monosaccharides include sucrose, glucose, xylose, ribose and combinations thereof. The preferred carrier may depend on the drying technique used to produce the modified chloride salt composition. For example, a carrier which 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 monosaccharide or maltodextrin may produce a better product if spray drying is used.
    [017] The modified chloride salt can include about 10% to 80% by weight of carrier. Preferably, the modified chloride salt includes about 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, 70, 75, or 80% by weight of carrier. More preferably, the modified chloride salt includes from about 10% to about 40% by weight of carrier.
    [018] The modified chloride salt composition of the claim may also include a selected additive, such as an antioxidant, flavor, antimicrobial agent, phosphate, dye, anti-caking agent and combinations thereof. The low sodium salt composition of the invention may also contain additives. Suitable additives may include antioxidants, flavorings, antimicrobial agent, phosphate, coloring agent, anti-caking agent and combinations thereof.
    [019] The low sodium salt composition of the invention has a lower sodium content than common table salt. Preferably, the composition contains about 10-90% less than regular sodium salt. More preferably, the composition contains about 25%, 30%, 35%, 45%, 50%, 55% or 75% less than the normal sodium salt. More preferably, the composition contains about 50% less than the normal sodium salt.
    [020] The low sodium salt composition of the invention may be in liquid or solid form. The state of the composition depends on the intended use. Suitable uses of the compositions of the invention include as a common salt substitute for the production of food industry products or as spice blends. Exemplary products of the compositions can be used in soups, sauces, baked goods, meat products, dairy products and breakfast cereals. Furthermore, the compositions can be used as table salt. Furthermore, the compositions of the invention can be used in food products.
    [021] The features and advantages described above, together with several other advantages and novelty features are pointed out with particularity in the claims of the present application attached and which form a part of it. Other aspects and advantages of the invention will become apparent from the following description, illustrating by way of example principles of the present invention. BRIEF DESCRIPTION OF THE FIGURES
    [022] The following figures form part of the present specification and are included to further demonstrate certain aspects of the present invention. The invention may be better understood by reference to one or more of these figures in combination with the detailed description of specific embodiments presented herein.
    [023] FIGURE 1 shows the scanning electron microscopy image in magnification at 100X (FIG. 1A), 500X (FIG. 1B), and 1000X (FIG. 1C) for spray drying 50:50 NaCl/KCl composition modified homogeneous salt;
    [024] FIGURE 2 shows the image in scanning electron microscopy at 100X (FIG, 2A), 500X (FIG. 2B), and 1000X (FIG 2C.) magnification for spray drying and 50:50 NaCl/KCl salt reinforced modified after passing through a 30 mesh screen; and,
    [025] FIGURE 3 shows the image in scanning electron microscopy at 100X (Fig. 3A), 500X (Fig. 3B), and 1000X (Fig. 3C) magnification for spray drying to strengthened NaCl/KCl 50:50 salt modified retained on a 30 mesh screen. DESCRIPTION OF THE PREFERRED MODALITIES
    [026] In accordance with the present invention, a process for making a salt composition that has the same appearance and taste as salt, while having a reduced sodium content, has been discovered. As used herein, salt, unless modified by another word (i.e., reduced salt, potassium salt, calcium salt, modified chloride salt, and the like) or used by itself to modify another word (i.e., substitutes for salt, the composition of salt and the like), means sodium chloride (NaCl).
    [027] Related to this process, a resulting low sodium salt composition that includes chloride, carrier and acidulant salts was discovered. As used herein, a chloride salt can be any single compound such as a chloride of sodium, potassium, magnesium, calcium, lithium, ammonium, or a mixture thereof. The modified chloride salt includes a mixture of at least one chloride salt, an acidulant and a carrier. The acidulant helps to dissolve, at least partially, 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 acidulant reduces the bitterness and off-flavors associated with the chloride salt. In addition, modified chloride salt ("SCM") has the appearance and taste of salt, i.e., sodium chloride.
    [028] The manufacturing process of the compositions of the present invention includes contacting at least one chloride salt, acidulant and carrier to form a SCM solution, and then drying the solution to form a powdered or granular SCM product. The process may also include mixing the modified chloride salt with sodium chloride powder or in a granular carrier to form a dry mixture and milling the dry mixture to form the salt composition.
    [029] First, the process includes contacting or mixing at least one chloride salt and acidulant in an aqueous solution to form a chloride salt solution. As discussed above the chloride salt can be any compound, such as sodium, potassium, magnesium, calcium, lithium, ammonium chloride, or a combination thereof. Preferably, the chloride salt is sodium chloride and potassium chloride. The acidulant can be any compound that increases the relative solubility of the chloride salt by at least partially dissolving it and reducing the pH of the mixture of chloride salt, acidulant and water. Preferably, the pH is reduced below a pH of about 7, 6, 5, 4, 3, 2, or 1. More preferably, the pH is reduced below a pH of about 4. More preferably, the pH is between a pH of about 2 to 4. The acidulant must also be edible and of such a nature that the taste of sodium chloride will not be significantly altered by it. The acidifying agent, alone or in combination with the carrier, masks the metallic bitterness or off-flavor associated with some chloride salts. Preferably, the acidulant 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 derivatives thereof, as well as natural sources of such acids, such as like lemon juice or similar. Preferably, the food grade acidifying agent is citric acid.
    [030] The process includes mixing from about 60% to about 80% by weight of water, from about 15% to about 30% by weight of chloride salts, from about 5% to about 40% carrier and from about 0.1% to about 3% by weight of acidulant. Preferably, the process includes mixing about 60-70% by weight of water, 20-30% by weight of chloride salts, 5-20% by weight of carrier, and about 0.5-1% by weight. of citric acid.
    [031] Typically, the chloride salt, acidulant and aqueous solution are mixed for a time sufficient to completely dissolve the chloride salt. Generally, the chloride salt and acidulant are added to a mixing vessel that contains water at a temperature of about 79.44°C to 100°C (175°F to about 212°F), preferably about 82.22°C (180°F). The mixing vessel may be any suitable vessel which has a stirring means. Thus, when mixed together, a chloride salt solution is formed.
    [032] The chloride salt solution is then mixed with a carrier, which in combination with the acidifying agent, masks the bitter taste or unwanted metal taste associated with the chloride salt and forms a chloride salt solution. modified. Furthermore, the carrier is selected in such a way that the modified chloride salt has the appearance of salt, i.e. sodium chloride. As such, the carrier can be any short chain starch molecule which reacts with the chloride salt solution to reduce the bitter taste of the chloride salt and produces a white colored end product. Suitable carriers include monosaccharides, such as sucrose, glucose, xylose, ribose, and dextrins, such as maltodextrin and dextrose, among others. Suitable carriers also include cereal starches, such as rice starch, rice cereals and rice flour. Preferably, the carrier is maltodextrin. Suitable maltodextrins have a degree of polymerization from less than about 10 to less than about 30. The degree of polymerization is the length in monomer units or bases of the linear polymer chain averaged in time t in a polymerization reaction. The following formula is used to calculate the degree of
    WhereMt = Molecular weight at time tM0 = molecular weight of a monomeric unit.
    [033] Any suitable maltodextrin can be used in accordance with the present invention. Preferably, the maltodextrin is water soluble and has a degree of polymerization of less than 10. For example, suitable maltodextrins such as Maltrin M040, Maltrin M100, or Maltrin M150 can be purchased commercially from Grain Processing Corporation.
    [034] The process includes mixing from about 75% to about 90% by weight of the chloride salt solution with about 10% to about 25% by weight of the carrier to form a modified chloride salt solution. Preferably, the process includes mixing about 87.5% by weight of the chloride salt solution with about 12.5% by weight of maltodextrin to form a modified chloride salt solution. Generally, weight percentages may vary depending on the carbon chain length of the carrier and the amount of chloride salt product used to make the solution. Typically, the chloride salt solution is mixed with the carrier in a suitable container, which includes agitation means to prevent the formation of lumps in the solution. The solution is then heated to at least about 85°C (185°F). to ensure that the mixture is homogeneous, quite thick and flowable. Alternatively, the solution may then be mixed with an additional amount of water to ensure the solution is less viscous to facilitate the drying process. For example, the modified chloride salt solution can be mixed with from about 0% to about 40% by weight of additional water before drying the solution.
    [035] The modified chloride salt solution is then dried to form a powdered or granular modified chloride salt product. Generally, any process known in the art which produces a powdered or granular carrier modified chloride salt can be used. Suitable drying processes include, without limitation, drum drying and spray drying techniques. A preferred process is spray drying. A spray dryer operates by atomizing a stream of the modified chloride salt solution with compressed air in a drying chamber. The atomization of the solution breaks it down into small droplets, thus increasing the surface area and thus the rate of evaporation. The small droplet size results in a relatively large surface area that dries quickly. Particles are removed from the dryer typically within 30 seconds. Particle temperatures during the drying process can range from the wet bulb temperature of the inlet air to above 212°F (100°C) as they exit in the dry state. The operating conditions can be selected according to the drying characteristics of the product and the granulate or powder of the desired size. Typically, any model of spray dryer can be used in accordance with the present invention. For example, the dryer can be designed to have co-current, counter-current or flowing mixed air. In a co-current system the drying air and particles move through the drying chamber in the same direction. In a countercurrent system, drying air and particles move through the drying chamber in opposite directions. Finally, in a mixed air flow system the particles undergo both co-current and counter-current phases.
    [036] Alternatively, the modified chloride salt solution can be used in liquid form.
    [037] In some embodiments, the process may optionally include combining or mixing the modified chloride salt with granular or powdered sodium chloride and milling the dry mixture to form a salt composition. The mixing or blending of the powdered or granular modified chloride salt and sodium chloride may be carried out in any suitable container. After the powdered or granular modified chloride salt and sodium chloride are blended, the dry blend can be ground or milled to desired particle sizes of the salt composition. As with the mixing vessel, any suitable crusher or mill can be used in accordance with this invention. Alternatively, if larger particle sizes are desired the salt composition can be increased.
    [038] The SCM compositions of the present invention may have any desired particle size. The SCM composition typically has a particle size greater than about 100 mesh, US standard sieve size. Preferably, the SCM 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 according to the particular application, the end use. "Pretzel grade" salt generally has a particle size that passes through a 35 mesh sieve, whereas "shaker grade" salt has a particle size that passes between a 35 and 60 mesh sieve. "Popcorn grade" salt has a particle size that passes through a 60 mesh sieve. After sieving, the salt composition should have less than about 10% of all granules, which are finer than mesh. of 100.
    [039] As used here, mesh size refers to US standard mesh size, percentages refer to weight percentages, and ratios refer to weight ratios. In a mesh size range, for example from 8 mesh to 100 mesh, the particles fall through an 8 mesh and are retained on a 100 mesh screen; a -100 mesh size means the particles pass through a 100 mesh sieve.
    [040] In addition, silicon dioxide can be included in the composition of the SCM to prevent agglomeration. In one aspect of the present invention, from about 0.1% to about 2% by weight of silicon dioxide can be added to the composition, preferably from about 1% by weight of silicon dioxide. Silicon dioxide can be added during the aqueous phase or after the drying phase.
    [041] The resulting composition of SCM includes about 10% to about 95% by weight of chloride salts, from about 10% to about 80% by weight of carrier, and about 0.1% to about 10 % by weight of acidifying agent. Preferably, the resulting salt composition includes about 30-65% by weight of sodium chloride, about 20-40% by weight of potassium chloride, about 20-40% by weight of carrier, and about 1% by weight of carrier. by weight of acidifying agent.
    [042] Alternatively, other additives may be included in the modified chloride salt product. Suitable additives include, for example, antioxidants, to reduce the rancidity of salted products when cooked, phosphates, to soften the food product, and/or colorants, to impart a distinct color to the salt composition. Suitable antioxidants include rosemary extract, butylated hydroxytoluene, butylated hydroxyanisole, and tocopherols, among others. Suitable phosphates include monosodium phosphate, tetrasodium pyrophosphate, sodium hexametaphosphate, potassium monophosphate, tetrapotassium pyrophosphate, disodium phosphate, sodium tripolyphosphate, sodium acid pyrophosphate, dipotassium phosphate, and potassium tripolyphosphate. Suitable natural dyes include caramel color, turmeric, annatto, beta-carotene, paprika oleoresin, red cabbage juice, beetroot juice, grape skin extract, and carmine, among others. Alternatively, the antioxidant used may also act as a dye. Preferably, the modified chloride salt product includes rosemary extract as an antioxidant. Rosemary extract can be included in the dosage of from about 100 ppm to about 1000 ppm, by weight, of the modified chloride salt product.
    [043] The salt composition of the present invention can be used as a substitute for salt, for example sodium chloride. Likewise, the salt composition of the present invention can be used in addition to, or as a mixture of, salt. The salt composition of the present invention can be used in a variety of applications such as table salt, the inclusion of snack foods, baked goods, seasonal meats and poultry and other foods that have included salt. Preferably, the salt composition of the present invention is used to marinate meat and poultry as the composition has a low viscosity and can be processed through a meal injection needle. Modified Chloride Particle Enhancement Process
    [044] The modified chloride salt composition of the invention can be improved to produce particles with a larger mesh size, a variety of flavors, and a variety of textures, increased nutritional value with vitamins and minerals, increased shelf life useful or a combination thereof.
    [045] In some embodiments, the modified chloride salt composition of the invention is improved to produce particles with a larger mesh size. The mesh size can be 20 mesh or larger depending on the desired particle size. The average mesh size can be varied between 20-200 meshes or more. For example, the improvement process can be repeated to obtain average particle sizes of about 20, 25, 30, 35, 40, 45, 50, 55, 80, 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. One skilled in the art will recognize that the mesh size depends on the desired particle size and varies depending on the end use.
    [046] The improvement process includes the application of additional material to the modified chloride salt composition. In particular, the modified chloride salt particles are contacted with an aqueous solution, followed by a drying step. In some embodiments, the aqueous solution includes sodium chloride and water. A suitable aqueous solution includes about 5-30% sodium chloride. The aqueous solution may include about 5, 10, 15, 20, 25, 30% or more of sodium chloride. Preferably, the aqueous solution includes about 10-30% sodium chloride. In another embodiment, the aqueous solution may include additives. Suitable additives include those well known in the art to improve or alter taste, nutritional value, and color. Exemplary additives include, without limitation, flavors, vitamins, minerals, mineral salts, bitterness blocking compounds, those known in the art or yet to be discovered, and combinations thereof. In another embodiment, the improvement process can be used to iodize the product. One skilled in the art will recognize that the range of amounts of additional ingredients is only limited by the solubility in the spray solvent and the desired run time.
    [047] 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. In one embodiment, the solvent is water. In another embodiment, the solvent is a food grade solvent other than water. In another embodiment, the solvent is a combination of a non-water food grade solvent and water.
    [048] The drying step can be performed by any method known in the art. Suitable drying methods include, without limitation, spraying, continuous fluid bed dryers, roller dry compaction, wet granulation, mill grinding and combinations thereof. Preferably, a batch dryer is used. More preferably, a fluidized bed dryer is used.
    [049] One cycle of the broadening process includes contacting modified chloride salt particles with an aqueous solution and subsequently drying the particles. Additional process cycles can be used to produce larger particles. In some embodiments, individual particles may agglomerate to form larger particles. In some embodiments, the larger particles can later be milled to produce smaller particles. In some embodiments, the flared particles can be mixed with sodium chloride or other chloride salt to produce a low sodium salt composition.
    [050] In some embodiments, the modified chloride salt composition can be enhanced to have a specific taste profile. Flavorings can be added to modified potassium chloride during production. Flavorings can be added to the aqueous solution used to improve the modified chloride composition. Suitable flavorings include any known in the art and combinations thereof. Examples of flavorings include, without limitation, amino acids, nucleotides, powdered seasonings, yeast extract, garlic powder, onion powder, and others well known in the art.
    [051] In some embodiments, the modified chloride salt composition can be enhanced to have a specific texture profile. The texture of the modified chloride salt composition can be modified by using different methods of drying or applying the aqueous solution used to improve the modified chloride composition. Furthermore, the texture can be modified using additives such as hydrocolloids, gum, additives known in the art to affect texture, or combinations thereof in the aqueous solution used to improve the modified chloride composition.
    [052] In some embodiments, the modified chloride salt composition can be enhanced to have a specific nutritional profile. Additives that increase the nutritional value of the modified chloride salt composition can be added to the aqueous solution used to improve the modified chloride salt composition. Suitable additives include those known in the art and combinations thereof. By way of example, vitamins, minerals, or a mixture thereof, can be added to the aqueous solution to produce an improved nutritionally modified chloride composition.
    [053] In some embodiments, the modified chloride salt composition can be improved to have a longer shelf life. The shelf life of the modified chloride salt composition can be improved by including antimicrobial agents in the aqueous solution used to improve the modified chloride composition. Suitable antimicrobial agents include those known in the art as well as combinations thereof. Such antimicrobial agents will reduce the activity of microorganisms capable of degrading the modified chloride composition. DEFINITIONS
    [054] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as is commonly understood by one of ordinary skill in the art. All patents, applications, published applications and other publications are incorporated herein by reference in their entirety. In the event that there are a plurality of definitions for a term herein, those in this section will prevail unless otherwise noted.
    [055] As used herein, "agglomeration" or "dry mix" refers to a mixture or combination of components such that the constituent components of the mixture or combination are indistinguishable from one another on extended visual inspection, but are distinguishable with Extended visual inspection.
    [056] As used herein, "amalgamation" refers to a mixture or combination of components such that the constituent components of the combination or mixture are indistinguishable from one another with extended visual inspection.
    [057] As used here, "homogeneous" refers to a substance that is uniform throughout the composition. For example, a homogeneous mixture has the same properties throughout the sample. Examples of homogeneous mixtures include bronze, which is a solid solution of mixtures of copper and zinc, or aqueous solutions, such as a carefully stirred mixture of sugar in water. The term does not include heterogeneous mixtures consisting of two or more regions, or phases, that differ from each other in properties. Heterogeneous mixtures include mixtures with different layers, with each layer differing in properties. Examples of heterogeneous mixtures include a mixture of gasoline and water, where the gasoline floats on top of the water as a separate layer.
    [058] The following examples are simply intended to illustrate and explain the present invention. The invention, therefore, should not be limited to any of the details of these examples. Example 1. Preparation of Modified Chloride Salt Products.
    [059] Three samples of modified chloride salt products were prepared. All samples were prepared using the following method with additions in the sequence indicated:
    [060] Sample 4a: Modified chloride salt containing potassium chloride only mixed with sodium chloride before grinding
    [061] 1. Approximately 500 g of hot water (180°F/82°C) were weighed into a 1000 ml beaker and placed on a hot plate with a magnetic stirrer.
    [062] 2. Approximately 250 g of potassium chloride (Nutri-K®, Rhesis Inc., 235 Snyder Avenue, Berkeley Heights, NJ) was added to the hot water with constant stirring.
    [063] 3. Approximately 5 g of fine anhydrous citric acid (Lot No. CA4L192B4, FCC, USP-Tate & Lyie, Decatur, III) was added and mixing was continued until all the salt was in solution.
    [064] 4. The final ingredient added was approximately 50 g of fine rice flour (PGP International, 351 Hanson Way, Woodland, Calif. 95776).
    [065] 5. The entire sample was then heated to approximately 165°F/73°C when the solution visibly showed a thickening in viscosity. The pH of the sample was 3.61 at 71.11°C (160°F) and the viscosity was determined to be 180 cps using a Brookfieid viscometer (axis 3, speed 30).
    [066] 6. The sample was dried with a drum dryer at a vapor pressure of 275.79 kPa (40 psig) and drum speed of 0.66 at about 1 rpm and a gap of about 0.64 cm (0.25 inches).
    [067] The product dried easily and in the form of a sheet in very smooth homogeneous flakes. The final product was very white, smooth and homogeneous and very easy to break down into smaller flakes. The final yield was about 280.0 g. This material was allowed to equilibrate to room temperature, mixed with an equal weight of sodium chloride, then ground in a Udy CYclone mill through a 1 mm sieve (UDY Corporation, 201 Rome Court, Fort Collins, Colorado. 80524) .
    [068] Sample 4b: Modified Chloride Salt product containing 50/50 sodium chloride and potassium chloride.
    [069] 1. Approximately 500 g of hot water (180°F/82°C) was weighed into a 1000 mL flask and placed on a hot plate with a magnetic stirrer.
    [070] 2. Approximately 125 g of sodium chloride (Top-Flo® evaporated salt, Cargiil, inc. Minneapolis, Minn) and 125 g of potassium chloride (Nutri-K®, Rhesis Inc., 235 Snyder Ave., Berkeley Heights, NJ) were added to hot water with constant stirring.
    [071] 3. Approximately 5 g of fine anhydrous citric acid (Lot No. CA4L192B4, FCC, USP-Tate & Lyle, Decatur, III.) was added and mixing was continued until all of the salt was in solution.
    [072] 4. The final ingredient added was approximately 50 g of fine rice flour (PGP International, 351 Hanson Way, Woodland, Calif. 95776).
    [073] 5. The entire sample was then heated to approximately 165°F./73°C when the solution visibly showed a thickening in viscosity. The pH of the sample was 2.62 at 160°F and the viscosity was determined to be 820 cps using a Brookfieid viscometer (axis 3, speed 30).
    [074] 6. The sample was dried with a drum dryer at a vapor pressure of 275.79 kPa (40 psig) and drum speed of 0.66 at about 1 rpm and a gap of about 0.64 cm (0.25 inches).
    [075] The product dried easily and formed clean sheets into very smooth homogeneous flakes. The final product was very white, smooth and homogeneous and very easy to break down into smaller flakes. This material was allowed to equilibrate at room temperature and ground in a Udy CYclone mill through a 1 mm sieve (UDY Corporation, 201 Roma Court, Fort Collins, Colorado. 80524). The final yield was about 262.9 g.
    [076] Sample 4c: Chloride Salt modified with Lysine, and then mixed with Sodium Chloride before grinding.
    [077] 4. Approximately 500 g of hot water (180°F/82°C) was weighed into a 1000 mL flask and placed on a hot plate with a magnetic stirrer.
    [078] 5. About 250 g of potassium chloride (Nutri-K®, Rhesis Inc., 235 Snyder Avenue, Berkeley Heights, NJ) was added to the hot water with constant stirring.
    [079] 6. Approximately 5 g of fine anhydrous citric acid (Lot # CA4L192B4, FCC, USP-Tate & Lyle, Decatur, III.) was added.
    [080] 7. Approximately 5.0 g of L-lysine monohydrochloride (Ajinomoto Co., Inc., Tokyo, Japan) was added to the sample.
    [081] 8. The final ingredient added was approximately 50 g of fine rice flour (PGP International, 351 Hanson Way, Woodland, Calif. 95776).
    [082] 9. The entire sample was then heated to about 165°F/73°C, when the solution visibly showed thickening in viscosity. The pH of the sample was 3.90 at 160°C. The viscosity was 90 cps and was measured using a Brookfieid viscometer (axis 3, speed 30) (See, Table 1).
    [083] 10. The sample was dried with a drum dryer at a steam pressure of 275.79 kPa (40 psig) and drum speed of 0.66 at about 1 rpm and clearance clearance of approximately 0.64 cm (0.25 inches).
    [084] The product dried easily and in the form of a clean sheet in very smooth homogeneous flakes. The final product was very white, smooth and homogeneous and very easy to disintegrate into smaller flakes. The final yield was about 289.9 g. This material was allowed to equilibrate at room temperature, mixed with an equal weight of sodium chloride, then ground in a Udy CYclone mill through a 1 mm sieve (UDY Corporation, 201 Rome Court, Fort Collins, Colorado. 80524) . 20 g of sample were used for sodium/potassium analysis.Table 1: Results of viscosity and pH tests

    Example 2. Preparation of Modified Chloride Salt containing Potassium Chloride.
    [085] Water (35 pounds, 15.9 kg) was heated to 180°F (82°C) in an agitated jacketed boiler. To the heated water was added potassium chloride (15 pounds, 6.8 kg), stirred and dissolved. Then citric acid (0.22 pounds, 100 g) was added followed by the slow addition of maltodextrin (6 pounds, 2.7 kg) in small amounts, which slowly dissolves in the solution. The completed solution was transferred to a stainless steel container, through which it was pumped into the spray dryer. The spray dried formulation was packaged and stored in tamper evident plastic tamper evident bags.Example 3. Preparation of modified chloride salt product containing 50:50 NaCl/KCl.
    [086] Water (35 pounds, 15.9 kg) was heated to 180°F (82°C) in a jacketed, stirred boiler. To the heated water, potassium chloride (6 pounds, 2.7 kg) and sodium chloride (9 pounds, 4.1 kg) were added, stirred, and dissolved. Then citric acid (0.22 pounds, 100 g) was added followed by the slow addition of maltodextrin (6 pounds, 2.7 kg) in small amounts, which slowly dissolves in the solution. The pH of the formulation was measured at 2.16.
    [087] The completed solution was then transferred to a stainless steel container, through which it was pumped into the spray dryer. The spray dried formulation was packaged and stored in tamper evident plastic bags. FIGURE 1 shows the scanning electron microscopy image at 100X (Fig. 1A), 500X (Fig. 1B), and 1000X (Fig. 1C) magnification for spray dried modified 50:50 NaCl/KCl salt.
    [088] Optionally, the modified 50:50 NaCl/KCl salt size has been improved. The composition prepared in Example 2 was placed in a batch fluidized bed system (Glatt GPCG-1). A solution of sodium chloride and water was applied to the modified potassium/sodium chloride dry composition to initiate particle enhancement. The moistened particles were allowed to dry, completing a particle improvement cycle. The process of wetting the modified potassium/sodium chloride particles with a solution of sodium chloride and water, followed by drying was repeated until three full cycles had been completed. For this application, product temperatures were maintained between 40°C and 60°C. The solution addition rate during the wetting phase was set at 40 mL per minute. The inlet temperature was set at 95°C. The improved product was ground, sieved and passed through a 30 mesh sieve. FIGURE 2 shows the scanning electron microscopy image at 100X (Fig. 2A), 500X (Fig. 2B), and 1000X (FIG. 2C) spray-dried improved 50:50 NaCl/KCl salt after passing through the sieve. FIGURE 3 shows images of retained salt on screen at 100X (FIG. 3A), 500X (FIG. 3B), and 1000X (FIG. 3C) magnification. Table 2 compares the weights and weight percentages for the modified KCl salt components of Example 2 and the modified 50:50 NaCl/KCl salt of Example 3. Table 2. Formulation Comparison.

    Example 4: Bean stew Prepared with SCM products.
    [089] Stewed beans were washed and sorted. Twice the volume of water was added. The beans were soaked overnight (about 18-24 hours) at room temperature. After immersion, the beans were washed twice and drained. Soaked beans, fresh water, olive oil, garlic, onion, red pepper and paprika were placed in a 2-liter Hawkins pressure cooker. Once the pressure cooker was full, the bean mixture was cooked for 17 minutes and allowed to sit until the pressure was balanced with the atmosphere. The bean mixture was then removed from the pressure cooker. Vinegar, brown sugar, and maltodextrin were added.
    [090] The bean mixture was mixed in a blender until smooth, divided into four portions, and 1.5% by weight of one salt ingredient was added: (1) Cargiil TopFlo™ fine flaked salt (table salt ); (2) SCM from Example 2 (33%) dry mixed with Cargiil TopFlo™ salt (67%) (SCM plus salt) or (3) SCM containing sodium product from Example 3 (potassium product/modified sodium chloride from potassium and sodium chloride in a 50:50 ratio, SCMP). Specifically, a portion of the pure bean blend (1231.25 grams) was added to 18.75 grams of one of the salt products, and blended in a blender for 2 minutes, discarded, and blended for an additional minute. The completed bean mix was cooked to 82.22°C (180°F). The target pH was 5.2. The actual pH was 5.13. The complete list of ingredients is given in Table 3. Table 3: Ingredients add salt to the product. for stewed beans before
    Example 5: Sensory Assessment of Soaked Beans.
    [091] No significant differences were detected between the stewed bean samples in any attribute at the 5% level (P < 0.05).
    [092] Bean stew samples were taken as described above in Example 4 the day before testing. Samples were refrigerated until testing. On the day of the test, the soaked beans were left covered with aluminum foil and placed in a steam convection oven for about 15 minutes until they reached an internal temperature of about 71.11°C (160°F). Samples were placed in approximately 15 g portions in 59.14cm3 (2 oz.) plastic batches serving into cups marked with a random three-digit sample number. The lid was fixed on each cup. They were placed on labeled trays held in a 60°C (140°F) water bath until serving. Samples were served one at a time in a predetermined random order. The tasters were provided with room temperature water and salted and unsalted crackers to cleanse their palates between samples. Data were collected using a SIMS 2000 computer system on a 15-point scale. A total of 42 people participated.
    [093] Tables 4, 5 and 6 provide the data collected from the tasting. All data except salt level were presented as least squares mean (MQ), which is an average that is weighted across the entire data set. On this scale, 0 is very undesirable, 7.5 is average, and 15 is very desirable.
    [094] For information on salt level, comparisons were made using the “Just About Right” (JAR) scale. For these data, medians were also calculated, which reflect the midpoint of the data, where half of the responses were above and half of the responses were below the calculated number. The median provides a more balanced perspective on JAR scale results than the mean and is a better guide for making decisions about how to modify the product formulation. On the JAR scale, 0 is lacking, 7.5 is ideal, and 15 is intense. The preferred average score is 7.5.Table 4. Average MQ for stewed bean appearance and texture attributes.

    [095] Table 4 shows the appearance and texture attributes. There are no significant differences in any of the other appearance or texture attributes. Table 5. Average MQ for the stew beans flavor attributes
    * JAR scale
    [096] Table 5 shows the flavor attributes. There are no significant differences in any flavor attribute. At the salt level (JAR scale), the control sample as well as the SCM plus salt and SCMP samples were very close to the JAR level at 7.55 and 7.56.Table 6. Average MQ for aftertaste attributes and general acceptability of stewed beans.

    [097] Table 6 shows that acceptability after the test and general sample. These attributes were not significantly different.
    [098] The invention illustratively disclosed herein may suitably be practiced in the absence of any element, which is not specifically disclosed herein. It is evident to those skilled in the art, however, that many alterations, variations, modifications, other uses and applications of the method are possible and also alterations, variations, modifications, other uses and applications which do not depart from the spirit and scope of the invention. are considered to be embraced by the invention, which is limited only by the claims that follow.
    权利要求:
    Claims (11)
    [0001]
    1. Modified chloride salt composition, characterized in that it comprises: 15% to 90% by weight of potassium chloride; 10% to 90% by weight of sodium chloride; 0.1% to 5% by weight of food grade acidulant ; and 10% to 40% by weight of carrier, wherein the carrier is maltodextrin, and the modified chloride salt comprises at least one homogeneous particle comprising potassium, sodium, the food grade acidulant and the carrier.
    [0002]
    2. Modified chloride salt composition, according to claim 1, characterized in that the food grade acidulant is selected from the group consisting of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, acetic acid , benzoic acid and combinations thereof.
    [0003]
    3. Modified chloride salt composition according to claim 1 or 2, characterized in that the composition contains 10-90% or 30-60% lower sodium than table salt.
    [0004]
    4. Modified chloride salt composition, according to any one of claims 1 to 3, characterized in that the modified chloride salt comprises: 30% to 90% by weight of potassium chloride; 30% to 70% by weight of sodium chloride; 2% to 5% by weight of food grade acidulant; e20% to 35% by weight of the carrier.
    [0005]
    5. Modified chloride salt composition, according to claim 4, characterized in that the modified chloride salt composition comprises: 30% to 60% by weight of potassium chloride; 30% to 60% by weight of chloride of sodium; 2% to 5% by weight of the food grade acidulant; e20% to 35% by weight of the carrier.
    [0006]
    A food product comprising the modified chloride salt composition as defined in any one of claims 1 to 5, wherein the food product is selected from the group consisting of spice mixtures, soups, sauces, baked goods, meat, dairy products, breakfast cereals and table salt.
    [0007]
    A method of making a modified chloride salt composition as defined in claim 1, comprising: contacting the chloride salt with a food grade acidulant in an aqueous solution to form a liquid chloride salt product wherein the chloride salt comprises a mixture of sodium chloride and potassium chloride; and adding a carrier to the liquid chloride salt product to form a liquid modified chloride salt product, wherein the liquid modified chloride salt product is a homogeneous solution comprising potassium chloride, sodium chloride, the food grade acidulant and the carrier, where the carrier is maltodextrin.
    [0008]
    The method of claim 7, further comprising drying the liquid modified chloride salt product to form a granular modified chloride salt product.
    [0009]
    The method of claim 8, further comprising contacting the granular modified chloride salt product with a second aqueous solution to form a wet granular modified chloride salt product.
    [0010]
    The method of claim 9, further comprising drying the wet granulated modified chloride salt product to form an improved modified chloride salt product.
    [0011]
    A method according to any one of claims 8 to 10, characterized in that the granular modified chloride salt product comprises at least one homogeneous particle comprising potassium chloride, sodium chloride, the food grade acidulant and the carrier.
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    同族专利:
    公开号 | 公开日
    US9629384B2|2017-04-25|
    MX363981B|2019-04-10|
    ES2739290T3|2020-01-30|
    AU2014253936B2|2017-01-12|
    EP2988613A1|2016-03-02|
    RU2015146592A|2017-05-22|
    EP2988613B1|2019-06-12|
    JP2016518832A|2016-06-30|
    AU2014253936A1|2015-11-12|
    US20130243924A1|2013-09-19|
    CA2908907C|2018-03-20|
    BR112015026282A2|2017-07-25|
    JP6412558B2|2018-10-24|
    CN105377055A|2016-03-02|
    AU2014253936C1|2017-05-04|
    RU2636397C2|2017-11-23|
    MX2015014445A|2016-05-18|
    KR20160021090A|2016-02-24|
    CA2908907A1|2014-10-23|
    WO2014172483A1|2014-10-23|
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    法律状态:
    2018-05-02| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2021-07-13| B15K| Others concerning applications: alteration of classification|Free format text: AS CLASSIFICACOES ANTERIORES ERAM: A23L 1/22 , A23L 1/237 Ipc: A23L 27/00 (2016.01), A23L 27/40 (2016.01) |
    2021-07-13| B07A| Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]|
    2021-07-13| B350| Update of information on the portal [chapter 15.35 patent gazette]|
    2021-11-09| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2022-02-01| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 16/04/2014, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    US13/863,775|2013-04-16|
    US13/863,775|US9629384B2|2005-09-14|2013-04-16|Low sodium salt composition|
    PCT/US2014/034405|WO2014172483A1|2013-04-16|2014-04-16|A low sodium salt composition|
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