Low-sodium salt composition

Abstract

The present invention includes low-sodium salt compositions, Modified Potassium Chlorides and methods of making the same. The low-sodium salt compositions include NaCl, KCl, a cereal flour modifier or modifiers and a food grade acidulant, with the end product preferably having a Na / K ratio of from about 0.1 to about 9.0, more preferably from about 0.4 to about 3, even more preferably from about 0.6 to about 1.5 and most preferably about 1.0. The salt compositions of the present invention can be made by drum drying, extrusion cooking and agglomeration procedures. The preferred procedure includes a two step process: the production of a Modified KCl (MPC) in Step 1, in which KCl is preferably mixed with rice flour and citric acid in a drum drying process, followed by Step 2, in which the MPC is blended and / or co-ground with NaCl in any desired ratio, preferably 50 / 50, which gives a Na / K ratio of about 1 (i.e. 20% sodium and 20% potassium). This 2-step technique not only masks the bitterness associated with KCl, but also preserves the natural taste / flavor of NaCl in the final product. It is also cost-effective since only the KCl and the modifier are processed in Step 1, which is the most costly part of the overall process.

Description

RELATED APPLICATIONS [0001] The present application is related to and claims priority to U.S. patent application No. 60 / 755,125, filed Dec. 30, 2005, entitled LOW-COST SALT SUBSTITUTE, which claims priority to U.S. patent application No. 60 / 717,001, filed Sep. 14, 2005, entitled LOW-COST SALT COMPOSITION, the disclosures of which are hereby incorporated herein by reference.BACKGROUND OF THE INVENTION [0002] Salt, or sodium chloride (NaCl), has been used as a food preservative and a seasoning agent for years and years. In certain cultures, in which prepared foods are widely consumed, salt has become the most widely used seasoning agent, so much so that it is arguably used more than it should be or at least more than might be recommended for maintaining healthy eating practices. [0003] It is generally accepted that eating too much salt is a significant risk factor in developing high blood pressure, itself a cause or contributing factor in the rising incidence of heart disease, one of ...

AI Technical Summary

Benefits of technology

[0017] The two-step process of processing the potassium chloride, separate of the sodium chloride is very desirable, since such a process does not include a step that subjects sodium chloride to an unnecessary processing step, and therefore, preserves the natural taste of the sodium chloride and also reduces processing costs. In addition, the co-grinding of MPC with sodium chloride further aids in improving the taste of the final salt composition, by limiting the degree to which the processing might diminish the saltiness of the NaCl.

[0019] In preferred embodiments as also described above, the mixture is processed in a drum drier because it is efficacious and the capital and energy costs are lower and the temperature, to which the mixture is exposed, is generally lower, reducing the degree to which the final product tastes even a “little bit” burnt. Preferred embodiments will also include a masking agent comprising a food grade acidulant and a modifier. In the preferred method of making the present salt composition, the cereal flour, or perhaps in this case even a cereal starch or a combination thereof, is used as a modifier to mask the off-flavors of KCl alone and the masked KCl in the dried mixture is then co-ground with NaCl that has not been previously mixed with the modifier. The KCl / masking agent mixture is prepared as described above, but the NaCl is just left out. After the hot mixture is cooled, it is then co-ground with the NaCl to yield the finished salt composition. Alternatively, NaCl may be blended with the ground KCl / masking agent mixture. In preferred embodiments, the present invention includes a salt composition comprising: a modifier, sodium chloride, and potassium chloride; the salt composition including from about 1 to about 75 percent by weight (% by wt) of the modifier, from about 10 to about 90% by wt of sodium chloride, more preferably from about 25 to about 75% by wt of sodium chloride, even more preferably from about 40 to about 60% by wt of sodium chloride, and from about 2.5 to about 80% by wt of potassium chloride, more preferably about 10 to about 60% by wt of potassium chloride, even more preferably about 30 to about 50% by wt of potassium chloride, wherein the sodium chloride is substantially in crystalline form and the potassium chloride is substantially in a non-crystalline form in which potassium ions are in close association with the modifier.

Problems solved by technology

In addition, the co-grinding of MPC with sodium chloride further aids in improving the taste of the final salt composition, by limiting the degree to which the processing might diminish the saltiness of the NaCl.

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