SK88796A3 - Palatable composition suitable as a salt substitute and a method of producing thereof - Google Patents
Palatable composition suitable as a salt substitute and a method of producing thereof Download PDFInfo
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- SK88796A3 SK88796A3 SK887-96A SK88796A SK88796A3 SK 88796 A3 SK88796 A3 SK 88796A3 SK 88796 A SK88796 A SK 88796A SK 88796 A3 SK88796 A3 SK 88796A3
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- weight
- salt
- ascorbic acid
- sodium
- mixture
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- 239000000203 mixture Substances 0.000 title claims description 66
- 150000003839 salts Chemical class 0.000 title claims description 11
- 238000000034 method Methods 0.000 title claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 53
- 235000010323 ascorbic acid Nutrition 0.000 claims description 28
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 27
- 239000011668 ascorbic acid Substances 0.000 claims description 26
- 229960005070 ascorbic acid Drugs 0.000 claims description 26
- 235000002639 sodium chloride Nutrition 0.000 claims description 24
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 22
- 239000011780 sodium chloride Substances 0.000 claims description 14
- 235000011164 potassium chloride Nutrition 0.000 claims description 11
- 239000001103 potassium chloride Substances 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 159000000000 sodium salts Chemical class 0.000 claims description 9
- 159000000007 calcium salts Chemical class 0.000 claims description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 6
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 6
- 239000011575 calcium Substances 0.000 claims description 6
- 229910052791 calcium Inorganic materials 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 150000007513 acids Chemical class 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 claims description 4
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 3
- 239000012298 atmosphere Substances 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 150000004683 dihydrates Chemical class 0.000 claims description 3
- 239000000174 gluconic acid Substances 0.000 claims description 3
- 235000012208 gluconic acid Nutrition 0.000 claims description 3
- 239000004220 glutamic acid Substances 0.000 claims description 3
- 235000013922 glutamic acid Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 2
- 238000010521 absorption reaction Methods 0.000 claims description 2
- 238000002845 discoloration Methods 0.000 claims description 2
- 238000001704 evaporation Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims 2
- 238000002360 preparation method Methods 0.000 claims 1
- 238000006467 substitution reaction Methods 0.000 claims 1
- 235000010376 calcium ascorbate Nutrition 0.000 description 6
- 229940047036 calcium ascorbate Drugs 0.000 description 6
- 239000011692 calcium ascorbate Substances 0.000 description 6
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000010378 sodium ascorbate Nutrition 0.000 description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 3
- 229960005055 sodium ascorbate Drugs 0.000 description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- 150000000994 L-ascorbates Chemical class 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-M L-ascorbate Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] CIWBSHSKHKDKBQ-JLAZNSOCSA-M 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- -1 if present Chemical compound 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 239000012299 nitrogen atmosphere Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Seasonings (AREA)
Description
Na veľké prekvapenie prihlasovateľov tohto vynálezu, sa požadované ochucovacie, diétne a nutričné charakteristiky, uvedené vyššie, môžu získať v zmesiach, ktoré majú ako hlavnú zložku vápenatú soľ kyseliny askorbovej. Konkrétne bola objavená ochucovacia zmes, ktorá je vhodná ako náhrada soli, a ktorá zahrnuje zmes asi štyridsať až asi šesťdesiat percent hmotnostných zo zmesi (% hmotnostných) vápenatej soli kyseliny askorbovej, asi päť až asi dvadsaťpäť % hmotnostných sodnej soli kyseliny askorbovej, asi pätnásť až asi dvadsať % hmotnostných chloridu sodného a asi jedno až dve % hmotnostné chloridu draselného. Ochucovacia zmes podľa tohto vynálezu môže ďalej obsahovať voľnú kyselinu askorbovú v množstve, ktoré je až do asi pätnásť percent hmotnostných zo zmesi.To the great surprise of the applicants of the present invention, the desired flavoring, dietary and nutritional characteristics mentioned above can be obtained in mixtures having a calcium salt of ascorbic acid as a major component. In particular, a seasoning composition that is useful as a salt substitute has been disclosed, comprising a mixture of about forty to about sixty percent by weight of a mixture (% by weight) of calcium ascorbic acid, about five to about twenty-five percent by weight sodium ascorbic acid, about fifteen to about sixty percent. about twenty percent by weight sodium chloride and about one to two percent by weight potassium chloride. The flavoring composition of the invention may further comprise free ascorbic acid in an amount that is up to about fifteen percent by weight of the composition.
V špecifickom uskutočnení tohto vynálezu môže ochucovacia zmes tiež obsahovať, okrem zložiek opísaných vyššie, voľnú kyselinu, vápenatú soľ, draselnú soľ, sodnú soľ alebo ich kombináciu z najmenej jednej z dodatkových kyselín vybratých zo skupiny pozostávajúcej z kyseliny glukónovej, kyseliny citrónovej, kyseliny vínnej alebo kyseliny glutámovej .In a specific embodiment of the invention, the flavoring composition may also contain, in addition to the ingredients described above, free acid, calcium salt, potassium salt, sodium salt or a combination thereof from at least one of the additional acids selected from the group consisting of gluconic acid, citric acid, tartaric acid or tartaric acid. glutamic acid.
V zhode s predmetmi tohto vynálezu prihlasovatelia ďalej zistili, že ochucovacie zmesi, ktoré majú výhodne slanú a nie horkú chuť, zahrnujú zmesi s hodnotou pH asi 3,5 až asi 5,5, najvýhodnejšie asi 4 až asi 5.In accordance with the present invention, the Applicants have further found that flavor compositions which preferably have a salty rather than a bitter taste include compositions having a pH of about 3.5 to about 5.5, most preferably about 4 to about 5.
Ešte ďalší predmet tohto vynálezu sa týka poskytnutia spôsobu vylepšenia chuti jedlých tuhých alebo kvapalných materiálov zahrnujúcich prídavok účinného chuť vylepšujúceho množstva najmenej jednej z rôznych ochucovacích nízko soľných náhradných zmesí opísaných v tomto dokumente alebo zmesí, ktoré sú ekvivalentné týmto zmesiam.Yet another object of the present invention is to provide a method of enhancing the taste of edible solid or liquid materials comprising adding an effective taste enhancing amount of at least one of the various flavor low salt replacement compositions described herein or compositions equivalent to these compositions.
Ďalším predmetom tohto vynálezu je poskytnúť ochucovacie zmesi, ktoré sú odolné zmene farby a absorpcii atmosférickej vlhkosti.It is a further object of the present invention to provide flavor compositions that are resistant to discoloration and absorption of atmospheric moisture.
Akékoľvek ďalšie predmety tohto vynálezu budú zrejmé čitateľovi, ktorý je odborníkom v tejto oblasti pri ďalšom uvažovaní obsahu tohto dokumentu, vrátane ďalej nasledujúceho podrobného opisu, ktorý slúži len ako ďalšia ilustrácia konkrétnych uskutočnení tohto vynálezu.Any other objects of the invention will be apparent to the reader of ordinary skill in the art in further consideration of the contents of this document, including the following detailed description, which serves only as an illustration of specific embodiments of the invention.
Ako je skôr uvedené, tento vynález sa týka nízko soľnej náhrady, ktorá má v podstate všetky požadované olfaktorické charakteristiky konvenčnej stolovej soli, pri významne nižšom príjme chloridu sodného. Okrem toho, ochucovacia zmes podľa tohto vynálezu poskytuje nutričné množstvá esenciálneho vitamínu C, a významný dietický doplnok, vápenatý ión. Toto všetko sa získa zo zmesi obsahujúcej asi štyridsať až asi šesťdesiat percent hmotnostných zo zmesi (% hmotnostných) vápenatej soli kyseliny askorbovej, asi päť až asi dvadsaťpäť % hmotnostných sodnej soli kyseliny askorbovej, asi pätnásť až asi dvadsať % hmotnostných chloridu sodného a asi jedno až dve % hmotnostné chloridu draselného. Ochucovacia zmes podľa tohto vynálezu môže ďalej obsahovať od nula, alebo takmer nula, do asi pätnásť percent hmotnostných voľnej kyseliny askorbovej.As mentioned above, the present invention relates to a low salt substitute having substantially all of the desired olfactory characteristics of a conventional table salt at a significantly lower sodium chloride intake. In addition, the flavoring composition of the present invention provides nutritional amounts of essential vitamin C, and a significant dietary supplement, calcium ion. All of this is obtained from a mixture comprising about forty to about sixty percent by weight of a mixture (% by weight) of calcium ascorbic acid, about five to about twenty-five percent by weight sodium ascorbic acid, about fifteen to about twenty percent sodium chloride, and about one to about two% by weight of potassium chloride. The flavoring composition of the invention may further comprise from zero, or nearly zero, to about fifteen percent by weight of free ascorbic acid.
Zložka askorbátu vápenatého v tomto vynáleze je výhodne v kryštalickej granulárnej forme (pozri napríklad patent Spojených štátov číslo 4,251,499, ktorého objav je tu včlenený vo svojom celku ako odkaz) alebo môže byť ďalej vo forme dihydrátu (pozri napríklad patenty Spojených štátov číslo 2,596,103 a 2,631,155 ktorých objavy sú tu včlenené vo svojom celku ako odkaz).The calcium ascorbate component of the present invention is preferably in crystalline granular form (see, for example, U.S. Patent No. 4,251,499, the disclosure of which is incorporated herein by reference in its entirety), or may further be in the form of a dihydrate (see, e.g., U.S. Patent Nos. 2,596,103 and 2,631,155). discoveries are incorporated herein by reference in their entirety).
Vo výhodnom uskutočnení tohto vynálezu má hodnota pH 3,5 g ochucovacej zmesi, po rozpustení v 100 ml destilovanej deionizovanej vody, byť v rozsahu asi 3,5 až asi 5,5, výhodne asi 4 až asi 5. Takéto výhodné zmesi majú príťažlivejšiu, príjemnú chuť.In a preferred embodiment of the present invention, the pH of the flavoring composition is 3.5 g, when dissolved in 100 ml of distilled deionized water, to be in the range of about 3.5 to about 5.5, preferably about 4 to about 5. Such preferred compositions have a more attractive, pleasant taste.
Iné výhodné zmesi zahrnujú tie zmesi, v ktorých množstvo sodnej soli kyseliny askorbovej a množstvo voľnej kyseliny askorbovej sú približne rovnaké v zmesi, ktorá tiež obsahuje askorbát vápenatý, chlorid sodný a chlorid draselný. Iné vhodné soľ nahradzujúce zmesi obsahujú zmes, v ktorej prítomné množstvo askorbátu vápenatého je asi rovnaké ako súčet zodpovedajúcich množstiev askorbátu sodného, voľnej kyseliny askorbovej, ak je prítomná, a chloridu sodného.Other preferred compositions include those in which the amount of sodium salt of ascorbic acid and the amount of free ascorbic acid are about the same in a composition that also contains calcium ascorbate, sodium chloride, and potassium chloride. Other suitable salt replacement compositions comprise a composition in which the amount of calcium ascorbate present is about equal to the sum of the corresponding amounts of sodium ascorbate, free ascorbic acid, if present, and sodium chloride.
Príklady uskutočnenia vynálezuDETAILED DESCRIPTION OF THE INVENTION
Nasledujúca Tabuľka uvádza konkrétne príklady výhodných zmesí vhodných na začlenenie do ochucovacích zmesí podľa tohto vynálezu. Hodnota pH vodného roztoku 3,5 % hmotnostných zmesi z Príkladu 1 bola 4,35, kým táto hodnota 3,5 % hmotnostných vodného roztoku zmesi z Príkladu 2 bola 4,55.The following table gives specific examples of preferred compositions suitable for incorporation into the flavoring compositions of the present invention. The pH of the aqueous solution of the 3.5% by weight mixture of Example 1 was 4.35, while that of the 3.5% by weight of the aqueous solution of the mixture of Example 2 was 4.55.
Tabuľkatable
Výhodné zmesi solí a askorbátovPreferred mixtures of salts and ascorbates
a Ako dihydrát and As a dihydrate
Všeobecne, hmotnostné množstvo chloridu sodného výhodnej zmesi je asi sedem až asi dvadsať násobkom prítomného množstva chloridu draselného. Tiež všeobecne, askorbát vápenatý zahrnuje asi štyridsať až asi šesťdesiat percent hmotnostných zo zmesi, výhodne asi päťdesiat percent.Generally, the amount by weight of sodium chloride of the preferred mixture is about seven to about twenty times the amount of potassium chloride present. Also, generally, calcium ascorbate comprises about forty to about sixty percent by weight of the composition, preferably about fifty percent.
V konkrétnom uskutočnení tohto vynálezu sa zmes askorbátov a chloridu draselného a chloridu sodného ďalej doplňuje voľnou kyslou formou kyseliny glukónovej, kyseliny citrónovej , kyseliny vínnej alebo kyseliny glutámovej. Alternatívne sa môžu pridať vápenaté, draselné alebo sodné soli týchto dodatkových organických kyselín. Podobne sa môže použiť akákoľvek kombinácia zahrnujúca voľnú kyselinu, vápenaté, draselné alebo sodné soli. Prítomnosť takýchto dodatkových zložiek je však obmedzená na asi jedno až asi desať percent hmotnostných zo zmesi, výhodne asi dve až asi šesť percent hmotnostných.In a particular embodiment of the invention, the mixture of ascorbates and potassium chloride and sodium chloride is further supplemented with the free acid form of gluconic acid, citric acid, tartaric acid or glutamic acid. Alternatively, calcium, potassium or sodium salts of these additional organic acids may be added. Similarly, any combination including the free acid, calcium, potassium or sodium salts may be used. However, the presence of such additional ingredients is limited to about one to about ten percent by weight of the composition, preferably about two to about six percent by weight.
Ochucovacia zmes podľa tohto vynálezu môže ďalej zahrnovať iné zložky, ktoré by mali mať zrejmé použitie pre odborníkov v tejto oblasti. Napríklad môže byť užitočné zahrnúť spoj ivové látky (napríklad celulózu rozpustnú vo vode), cukor, impregnačnú látku, mastivo, iné vitamíny, ochucujúce reagenty a podobne.The flavoring composition of the invention may further comprise other ingredients which should be of obvious use to those skilled in the art. For example, it may be useful to include binding agents (e.g., water-soluble cellulose), sugar, impregnating agent, lubricant, other vitamins, flavoring agents, and the like.
Granulované zmesi by ďalej mali mať požadovanú veľkosť častíc, napríklad v rozsahu asi 20 mesh do asi 80 mesh, výhodne asi 30 až asi 50 mesh.The granular compositions should further have a desired particle size, for example in the range of about 20 mesh to about 80 mesh, preferably about 30 to about 50 mesh.
Výhodné nízko soľné zmesi podľa tohto vynálezu sa môžu pripraviť nasledujúcim spôsobom. Zmesi, také ako sú uvedené v Tabuľke, sa rozomleli v trecej miske s tíčikom, kým prášok nemal strednú veľkosť častíc asi 80 až 100 mesh. K 10 gramom tejto jemne práškovej zmesi sa pridali 2 g destilovanej vody za dôkladného miešania pod atmosférou dusíka so sklenou stierkou. Takto získaná kaša sa ponechala stáť pri teplote pod 50 °C s pomalým prebublávaním dusíkom (na udržanie v podstate bez kyslíkovej atmosféry), kým sa voda neodparila. Po odparení sa získala tvrdá kryštalická kôra, ktorá sa potom rozomlela na kryštality veľkosti asi 30 až 50 mesh. Výsledný materiál bol mierne telovo zafarbený bez tendencie absorbovať vlhkosť z atmosféry a bez tendencie ďalej meniť farbu.Preferred low salt compositions of the invention can be prepared as follows. The mixtures, such as those listed in the Table, were ground in a mortar and pestle until the powder had an average particle size of about 80 to 100 mesh. To 10 grams of this fine powder mixture was added 2 g of distilled water with vigorous stirring under a nitrogen atmosphere with a glass squeegee. The slurry thus obtained was allowed to stand at a temperature below 50 ° C with a slow bubbling of nitrogen (to maintain substantially oxygen-free atmosphere) until the water had evaporated. After evaporation, a hard crystalline crust was obtained, which was then milled to crystals of about 30 to 50 mesh. The resulting material was slightly body-colored without the tendency to absorb moisture from the atmosphere and without the tendency to further change color.
Odborníkom v tejto oblasti by malo byť zrejmé, že iné zmesi, ktoré nie sú špecificky opísané v tomto dokumente, sú nim napriek tomu uvažované. Takéto iné zmesi sa považujú za zmesi spadajúce do rozsahu a ducha tohto vynálezu. Vynález teda nemá byť obmedzený opisom tu uvedených konkrétnych uskutočnení, ale len nasledujúcimi nárokmi.It should be apparent to those skilled in the art that other compositions not specifically described herein are nevertheless contemplated by them. Such other compositions are considered to be within the scope and spirit of the invention. Accordingly, the invention is not to be limited by the description of the specific embodiments set forth herein, but only by the following claims.
Claims (13)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/US1994/000399 WO1995018546A1 (en) | 1994-01-11 | 1994-01-11 | Palatable low salt substitutes |
| BR9408479A BR9408479A (en) | 1994-01-11 | 1994-01-11 | Suitable palatable composition as a salt substitute and processes to improve the taste of a solid or liquid edible material and to prepare a suitable palatable composition as a salt substitute |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SK88796A3 true SK88796A3 (en) | 1997-01-08 |
Family
ID=4060346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SK887-96A SK88796A3 (en) | 1994-01-11 | 1994-01-11 | Palatable composition suitable as a salt substitute and a method of producing thereof |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0785728A1 (en) |
| JP (1) | JPH09507125A (en) |
| AU (1) | AU684497B2 (en) |
| BR (1) | BR9408479A (en) |
| FI (1) | FI962804A (en) |
| SK (1) | SK88796A3 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3119801B2 (en) * | 1995-09-28 | 2000-12-25 | 武田薬品工業株式会社 | Method for stabilizing a vitamin-containing composition |
| JP2002153236A (en) * | 2000-11-20 | 2002-05-28 | Rokko Sogo Kenkyusho:Kk | Seasoning salt and method for producing the same |
| JP4351611B2 (en) * | 2004-11-16 | 2009-10-28 | 花王株式会社 | Liquid seasoning |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB694597A (en) * | 1951-03-12 | 1953-07-22 | Merton Adison Searle | Vitamin coated table salt |
| DE3826903A1 (en) * | 1988-08-08 | 1990-02-15 | Jahn Held Wilhelm Dipl Chem Dr | Edible salt from ground rock salt or crystallised evaporated salt |
| US5288510A (en) * | 1992-05-18 | 1994-02-22 | George Gregory | Palatable low salt substitutes |
-
1994
- 1994-01-11 BR BR9408479A patent/BR9408479A/en not_active Application Discontinuation
- 1994-01-11 AU AU63912/94A patent/AU684497B2/en not_active Expired - Fee Related
- 1994-01-11 JP JP7518449A patent/JPH09507125A/en active Pending
- 1994-01-11 EP EP94911369A patent/EP0785728A1/en not_active Withdrawn
- 1994-01-11 SK SK887-96A patent/SK88796A3/en unknown
-
1996
- 1996-07-10 FI FI962804A patent/FI962804A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP0785728A1 (en) | 1997-07-30 |
| AU6391294A (en) | 1995-08-01 |
| FI962804A0 (en) | 1996-07-10 |
| JPH09507125A (en) | 1997-07-22 |
| EP0785728A4 (en) | 1997-07-30 |
| AU684497B2 (en) | 1997-12-18 |
| BR9408479A (en) | 1997-08-26 |
| FI962804A (en) | 1996-09-10 |
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