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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/16—Inorganic salts, minerals or trace elements
  • A23L33/165—Complexes or chelates
• • 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

Definitions

• the present invention concerns a procedure as defined in the preamble to Claim 1 for controlling the hygroscopic and physiological properties of a food salt product.
• the invention also concerns a product prepared in accordance with the procedure, and its use.
• the state of art comprises Patents EP Al 59 3631 , US A 5,145,707 and US A 4,243,691 , according to which in preparing a food salt product to the starting material thereof is added a specified amino acid or equivalent.
• the starting material contains only sodium and/or potassium chloride, whereby these teachings are not encompassed by the generic definition of the present invention.
• the complexing of halides by action of ligand addition as taught by the invention which constitutes the fundamental idea of the invention, cannot be realized in the case of
• the aim of the i nvention is to disclose a proceed u re to be used in preparing a food salt product, than ks to which the end product meets the requirements consistent with the objectives stated i n the foregoing.
• the procedure of the i nvention is mai nly characterized by that which is stated i n the characteristic featu res part of Claim 1 .
• the metal halides meant to be incorporated in the product are broug ht together, dissolved or i n solution in a liquid, such as water, with at least one amino acid or substance comprising amino acid parts, under such conditions
• said amino acid ligand is glyci ne, or ami noacetic acid H2 CH2COOH, or leucine.
• Other amino acids may also be contemplated, although with increasing carbon number solubility problems and other problems are encountered.
• derivatives of amino acids such as asparagic acid and glutamic acid, and their salts, as well as natu ral or synthetic polypep- tides, proteins, protein hydrolysates and many kinds of mixtures of the aforementioned.
• the compounds listed in the foregoing are, on the whole, substances associated with human metabolism, and their use in the manner disclosed by the invention, withi n certain limits, causes no physiological toleration problems.
• Th us can be used when it is desired to devise a food salt formulation with less sodium chloride than before, or with no sodium chloride at all, which may of course be incorporated if desired.
• the ligand becomes lin ked with chlorides of several kinds of cations simultaneously, those aims of the invention will be realized which imply intimate combination of cations. It has especially been borne out by i nvestigations that acceptable flavour of the product, which is an aim of the invention, is excellently achieved as a rule.
• the metal chloride material to be treated using the procedure is a mi neral contai ni ng sodium, potassium, magnesium and/or calcium, e.g. KC1 ' (carnallite) or a mixture of sylvi nite KCl -NaCl and MgCl2, or equivalent artificial products or mixtures.
• KC1 ' carbnallite
• KClvi nite KCl -NaCl and MgCl2 or equivalent artificial products or mixtures.
• the treatment of the i nvention may be carried out, i n order to control the properties of the product, under buffered conditions, by addi ng e.g. citric acid, malic acid or tartaric acid.
• the procedure of the invention is advantageous in cost since it is easy to carry out and does not requi re major production arrangements or apparatus, and since the consumption of ligand material is only determined by the quantity of material to be complexed; this consumption can be limited by means of selecting said eq uivalent ratio: investigations have revealed that equivalent ratio about 1.0 is appropriate.
• even g reater economy is achievable by su bstituting for part of the ligand material which would otherwise be needed, e.g. colloidal silicid acid or an eq uivalent compound partici pati ng i n complex formation.
• Example 1 In 75 ml water 20.0 g natural carnallite were dissolved, having the following composition (determined by analysis): 0.22 NaCl-0.70 KCl -MgCl 2 -6 H 2 0; this starting material was characteristically a large-crystalline, colourless crystal mass, and it began immediately to deliq uesce u nder influence of air humidity. The minimal quantity of unsolved material was removed by filtration. To the solution was added, with agitation and heati ng, L- glycine in quantity equivalent, relative to MgC ⁇ , 5.25 g (0.07 mol), thereafter raisi ng the temperatu re of the sol ution to 70° C and inspissating the solution. Yield was 23.2 g of crystalli ne, white product with neutral flavour, in normal conditions completely stable, i.e. not hygroscopic at all.
• Example 1 The product of Example 1 is well suited to be used as a constituent of a food salt preparation, for instance on the side of potassium chloride and, possibly, sodi um chloride, desirability of both latter constituents being determi ned by physiological aspects. Substitution of racemic glycine for the L-glycine used i n Example 1 produced equal result.
• the salt of Example 2 is suitable, as such, to be used for food salt; owi ng to complete natural provenance of the start- ing materials, it has higher trace substance content than the salt product of Example 1.
• Example 3 A test was carried out as in Example 2, except that, instead of alanine, 9.31 g (0.07 mol) asparagic acid were added. Yield: 27.2 g of crystalline, white salt product with somewhat acid flavour, stable in
• the salt product of this example has proved well suit- for seasoning e.g. fish dishes, either as such or mixed e.g. ⁇ alt of Example 1.
• Example 1 To the starting material solution of Example 1 was furthermore added, calcium chloride CaC ⁇ in the form of dihydrate, the amount added being 5% of the magnesium chloride
• amino acid mix simulating the amino acid composition of cereal protein, according to following formulation: Amino acid Quantity, Quantity, g mol alanine 4.3 0.0483 arginine 7.6 0.0436 asparagic acid 12.2 0.0872 cysteine 1 .3 0.0107 glutamic acid 10.1 0.1298 glycine 4.2 0.0559 histidine 2.6 0.0168 isoleucine 4.9 0.0373 lycine 8.2 0.0625 methionine 1 .3 0.0087 phenylalanine 5.2 0.0315 proline 5.1 0.0443 serine 5.2 0.0495 threonine 3.8 0.0320 tryptophan 1 .3 0.0064 thyrosine 3.8 0.0210 valine 5.0 0.0427
• Example 2 The experiment of Example 2 was repeated, using now instead of alanine, the quantity equivalent in relation to MgC ⁇ (9.15 g; 0.07 eq) of above amino acid mix.
• the solution was cautiously inspissated, aiding with microwave heating, which promoted crystallisation, the result was 27.3 g of crystalline, pleasant flavoured salt preparation, which was stable in normal conditions.
• the product of this example is advantageous in use as starting material for herbal and spiced salt preparations.
• Example 5 The same chloride solution as in Example 5 was used in this experiment, that is 6.0 g sylvinite and 20.0 g carnallite in 100 ml water, to which in this instance the same amino acid mix was added as in Example 5, at half the quantity, that is 4.58 g (0.035 eq), and 1.0 ml of 15% colloidal silicic acid.
• the solution was cautiously inspissated, using microwave heating, whereby 22.7 g of crystalline, white salt product with pleasant flavour was obtained, which was stable in normal conditions. Redissolving- this product in water produced a clear solution.
• the embodiment of this example is advantageous when there is a desire to mi nimize the costs accruing from amino acid consumption.
• a process according to this embodiment also enables the quantity of trace substances present in the salt preparation to be artificially elevated if desired.
• Example 7 In 100 ml water were dissolved, li ke in Example 2,
• Example 2 A test equivalent to Example 1 was made in which however to the carnallite solution (75 g) were added, instead of L- glycine, 4.64 g (0.035 mol) N-glycylglycine and 1 .0 mol 15% silicic acid. On inspissation of this solution 22.8 g of white, crystalline salt product were obtained, which was stable in normal condition.
• the product prepared in this manner can be used for starting material of food salt preparations.
• the test j ust described illustrates the effect of dipeptides in the procedure of the i nvention on product hygroscopicity.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Inorganic Chemistry (AREA)
• Mycology (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)

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Cited By (4)

Citations (2)

• 1997
  • 1997-01-24 FI FI970323A patent/FI970323L/fi unknown
• 1998
  • 1998-01-26 AU AU57676/98A patent/AU5767698A/en not_active Abandoned
  • 1998-01-26 WO PCT/FI1998/000068 patent/WO1998032343A1/fi not_active Ceased

Patent Citations (2)

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