Hollow salt particle constructed based on lipid regulation and preparation method thereof

Abstract

The invention discloses hollow salt particles constructed based on lipid regulation and a preparation method of the hollow salt particles, and belongs to the field of salt condiments. Adding the proteolysis powder and the yeast extract into a saturated sodium chloride aqueous solution, uniformly mixing, and carrying out spray drying to prepare hollow salt powder; and uniformly mixing the hollow salt powder, a food-grade lipid stabilizer and absolute ethyl alcohol according to a certain proportion, granulating through a rotary granulator, drying and screening to obtain the hollow salt granules. According to the invention, food-grade lipid is selected as a stabilizer, a wet rotary granulation process is adopted, loose hollow salt powder is converted into hollow salt particles with uniform form, the hollow salt particles have excellent fluidity, and the problem of dust raising of the powder is solved at the same time. By selecting absolute ethyl alcohol as a wetting agent, the hollow structure of the salt particles can be effectively maintained, meanwhile, the stabilizing effect of the food-grade lipid stabilizer is good, and particle stability can be achieved under the condition of low addition amount.

Description

Technical Field

[0001] The present invention relates to a hollow salt granule constructed based on lipid regulation and a preparation method thereof, belonging to the field of salt seasonings. Background Art

[0002] High-salt diet has been widely proven to be closely related to various chronic diseases, including hypertension, stroke, cardiovascular diseases, and kidney diseases, etc. Therefore, low-salt diet has become an important issue in the global public health field. While advocating salt reduction, how to achieve this goal without reducing the flavor of food has become a hot issue at present.

[0003] With the progress of technology, many methods for reducing salt intake have emerged on the market. The most widely used ones include using non-sodium elements (such as potassium, calcium, etc.) to replace; using salty peptides; and changing the crystal structure of salt, etc. However, these methods all have some disadvantages more or less. For example, when using non-sodium salts to replace, elements such as K and Ca introduced are likely to introduce bad odors; the production cost of salty peptides is very high, almost more than 50 times that of traditional salt, which is difficult for consumers to accept and is hard to produce on a large scale. One of the currently more acceptable methods is to change the crystal structure of salt, such as making hollow-structured salt, etc. By optimizing the physical form of salt particles, the goal of maintaining the same saltiness at a lower salt dosage has been achieved. For example, Patent CN116849350A provides a kind of hollow salt powder that can be prepared on a large scale and is easy to industrialize, providing an effective solution to the health problems brought by high-salt diet. Although the hollow salt made by the spray drying method can reduce the salt usage amount and increase the flavor of salt at the same time, since the product is in powder form and has a small average particle size, it is easy to generate dusting phenomenon during the actual production process, resulting in the loss of raw materials; in addition, the friction between the hollow salt powder bodies reduces the fluidity of the powder bodies, making it easy to spill unevenly during use and affecting the perception of saltiness.

[0004] Combining granulation technology with spray drying enables the hollow microsphere salt to agglomerate from powder form into granular form, which can increase the particle size, weaken the surface tension and adsorption force between particles, and increase its fluidity, and is expected to solve the problems such as easy dusting and poor fluidity existing in hollow salt powder. For example, Patent CN118058449A discloses a kind of hollow flavored salt granule and a preparation method thereof, using tapioca starch as a stabilizer and absolute ethanol as a wetting agent to prepare the hollow salt powder into hollow flavored salt granules through granulation. The hollow salt granules prepared by this method solve the problems such as poor fluidity and easy dusting existing in hollow salt powder. However, in the granulation process of this patent, starch is used as a stabilizer. On the one hand, the stability of starch is limited, usually requiring a relatively large addition amount. On the other hand, the addition of a large amount of starch will affect the dissolution uniformity of the salt granules in the mouth, and further affect the performance and taste of the granules. Summary of the Invention

[0005] [Technical problem]

[0006] The particle size of the hollow salt powder is small, so it is easy to fly and be lost. Its poor fluidity makes it easy to scatter unevenly, and the acceptance by the public is low. When using starches as stabilizers for granulation, the dosage of starches is large, the cost is high, and it is easy to affect the perception of the saltiness uniformity and release rate of salt particles in the mouth.

[0007] [Technical solution]

[0008] To solve the above problems, the present invention selects food-grade lipids as stabilizers, adopts the wet rotary granulation technology, combines anhydrous ethanol as a wetting medium, and synergistically acts with trace food-grade lipid stabilizers to achieve the efficient forming and structural stability of salt particles. This process has significant industrial advantages such as economy and high efficiency, and is easy to promote large-scale preparation.

[0009] For the above purpose, the present invention first provides a method for preparing hollow salt particles, which includes the following steps:

[0010] (1) Preparation of hollow salt powder: Add protease hydrolyzate and yeast extract to a saturated sodium chloride aqueous solution, mix evenly to obtain a mixed solution, and perform spray drying to obtain hollow salt powder;

[0011] (2) Preparation of hollow salt particles: Mix the hollow salt powder, food-grade lipid stabilizer, and anhydrous ethanol obtained in step (1) evenly in a certain proportion, granulate through a rotary granulator, and perform drying and screening to obtain hollow salt particles.

[0012] In one embodiment of the present invention, the protease hydrolyzate in step (1) is one or several of animal-derived protease hydrolyzate, plant-derived protease hydrolyzate, and microorganism-derived protease hydrolyzate.

[0013] In one embodiment of the present invention, the animal-derived protease hydrolyzate includes any one of clam protease hydrolyzate, white shrimp protease hydrolyzate, and chicken protease hydrolyzate.

[0014] In one embodiment of the present invention, the plant-derived protease hydrolyzate includes any one of soybean protease hydrolyzate, pea protease hydrolyzate, and shiitake mushroom protease hydrolyzate.

[0015] In one embodiment of the present invention, the microorganism-derived protease hydrolyzate includes any one of yeast protease hydrolyzate, schizochytrium protease hydrolyzate, and chlorella protease hydrolyzate.

[0016] In one embodiment of the present invention, the saturated sodium chloride aqueous solution in step (1) is prepared by mixing excessive sodium chloride and water.

[0017] In an embodiment of the present invention, the addition amount of the protease-digested powder in step (1) is 0.5-1.5% of the mass of the saturated sodium chloride aqueous solution, preferably 1.0-1.5%.

[0018] In an embodiment of the present invention, the addition amount of the yeast extract in step (1) is 0.05-0.15% of the mass of the saturated sodium chloride aqueous solution.

[0019] In an embodiment of the present invention, the spray drying in step (1) is to send the mixed solution into a spray dryer through a peristaltic pump for spraying. The temperature of the spray drying inlet port is 100°C - 120°C, the temperature of the output port is 60°C - 80°C, and the peristaltic pump rate is 10 - 30 mL / min.

[0020] In an embodiment of the present invention, the food-grade lipid stabilizer in step (2) includes one or several of polyglycerol fatty acid esters, glycerol fatty acid esters of lactic acid, glycerol fatty acid esters of citric acid, mono- and diglycerides of fatty acids, or phospholipids.

[0021] In an embodiment of the present invention, the mass ratio of the hollow salt powder, the food-grade lipid stabilizer, and absolute ethanol in step (2) is 100:0.8 - 1.0:45 - 55.

[0022] In an embodiment of the present invention, the mixing evenly in step (2) is to mix the hollow salt powder, the stabilizer, and absolute ethanol to fully wet each raw material.

[0023] In an embodiment of the present invention, the drying in step (2) is carried out by blowing air drying for 30 min - 90 min at 30 - 60°C.

[0024] In an embodiment of the present invention, the screening in step (2) is to sieve out fine particles through a 20-mesh sieve.

[0025] The present invention also discloses a hollow salt granule prepared by the above method.

[0026] The present invention also discloses the application of the above hollow salt granule in the food field.

[0027] Beneficial effects:

[0028] (1) The present invention selects food-grade lipids as stabilizers and adopts a wet rotary granulation process to convert loose hollow salt powder into hollow salt granules with uniform morphology. The hollow salt granules have excellent fluidity and at the same time solve the problem of powder dusting.

[0029] (2) The anhydrous ethanol selected in the present invention as a wetting agent can effectively maintain the hollow structure of the salt particles. Meanwhile, the food-grade lipid stabilizer has a good stabilizing effect and can achieve particle stability at a low addition amount.

[0030] (3) The hollow salt particles prepared with the food-grade lipid stabilizer have a higher saltiness peak value and a larger saltiness release rate compared to those prepared by ordinary experiments and starch-based stabilizers, and have a significant salt reduction effect. Description of the Drawings

[0031] Figure 1 SEM images of the samples prepared in Examples 1 to 5.

[0032] Figure 2 SEM images of the samples prepared in Comparative Examples 1 to 4.

[0033] Figure 3 Angle of repose of the samples prepared in Examples 1 to 5 and Comparative Examples 1 to 4.

[0034] Figure 4 Sensory evaluation diagrams of the samples prepared in Example 1 and Comparative Examples 1 to 5.

[0035] Figure 5 Particle morphology scores of the samples prepared in Example 1 and Comparative Examples 6 and 7. Detailed Description of the Invention

[0036] To make the technical advantages and objectives of the present invention clearer, the present invention is further described in detail below in conjunction with the following examples. The specific examples are only used to explain the present invention and are not used to limit the present invention.

[0037] Source of raw materials:

[0038] The protease hydrolyzate of miscellaneous color clams involved in the examples and comparative examples of the present invention is from self-made in the laboratory, and the yeast extract is from Angel Yeast Co., Ltd. In the examples and comparative examples of the present invention, polyglycerol fatty acid esters are from Henan Wanbang Chemical Technology Co., Ltd., lactic acid fatty acid glycerol esters are from the manufacturer, and citric acid fatty acid glycerol esters are from the manufacturer.

[0039] Test methods:

[0040] 1. Determination of microstructure:

[0041] Disperse the sample on the conductive adhesive sample stage. After removing the excess particles by blowing with an ear bulb, sputter the sample with gold using an ion sputtering instrument, and observe the morphology using a scanning electron microscope (Zeiss Merlin Compact) (working voltage of 10 kV).

[0042] 2. Determination of the bulk density of the hollow-structured salt particles:

[0043] Weigh 5.00 g of the sample into a graduated cylinder, read the volume of the sample, and repeat three times according to the ratio of the mass of the sample to the volume occupied by the sample. Take the average value and calculate the bulk density of the sample.

[0044] 3. Measurement of the angle of repose of the hollow-structured salt particles:

[0045] Fix the funnel vertically on the iron stand (the lower end is 1 cm away from the coordinate paper), quantitatively weigh the salt particles and slowly pour them into the funnel. When the top of the powder cone touches the lower end of the funnel, record the diameter of the cone, and calculate the angle of repose of the sample using the following formula.

[0046]

[0047] 4. Measurement of the dissolution time of the hollow-structured salt particles;

[0048] Weigh the salt particles (sodium chloride mass fraction 0.25%) and dissolve them in 50 mL of deionized water. Stir magnetically (60 r / min) until dissolved, and monitor and record the time when the conductivity stabilizes with a conductivity meter.

[0049] 5. Measurement of the sensory evaluation of the hollow-structured salt particles:

[0050] An evaluation panel consists of 10 professionally trained sensory trainers (half male and half female). Before the experiment, weigh the salt particles (sodium chloride content 20 mg) and dispense them into 1.5 mL centrifuge tubes, and randomly assign three-digit codes. During the evaluation, hold them in the front part of the tongue for 30 seconds and then score. The indicators include: peak saltiness (0 - 10 points, maximum saltiness), saltiness release rate (0 - 10 points, speed of reaching the peak), saltiness persistence (0 - 10 points, duration), and graininess (0 - 10 points, physical strength). Rinse the mouth 3 times at intervals (interval 2 minutes), and repeat each sample 3 times and take the average value. Single-blind design, and the samples are randomly blindly tested to avoid order effects.

[0051] 6. Measurement of the particle morphology of the hollow-structured salt particles:

[0052] Add different proportions of polyglycerol fatty acid esters for granulation, and score the particle morphology according to the particle morphology and the ability to granulate. Higher scores are given for higher particle roundness and uniform particle size, and lower scores are given for uneven particle morphology or inability to granulate.

[0053] Example 1

[0054] A method for preparing hollow-structured salt particles, comprising the following steps:

[0055] (1) Preparation of the enzyme-hydrolyzed powder of miscellaneous clams:

[0056] Weigh 50 g of cooked miscellaneous clam meat, add 50 g of purified water, and homogenize until there are no obvious particles to obtain 100 g of miscellaneous clam meat paste; take 100 g of miscellaneous clam meat paste, add 150 g of purified water, and stir evenly to obtain 250 g of miscellaneous clam homogenate; adjust the pH value of the miscellaneous clam homogenate to 3 with 6 mol / L hydrochloric acid solution, add 0.72 g of acidic protease, and enzymatically hydrolyze at 45 °C for 1 h; then adjust the pH value of the reaction system to 7 with 6 mol / L sodium hydroxide solution, add 1.99 g of compound protease, and enzymatically hydrolyze at 50 °C for 3 h; after the enzymatic hydrolysis is completed, inactivate the enzyme by boiling water bath for 10 min to obtain 250 g of miscellaneous clam enzymatic hydrolysate; send the miscellaneous clam enzymatic hydrolysate into a spray dryer through a peristaltic pump for spraying. The temperature of the spray drying inlet port is 100 °C - 120 °C, the temperature of the output port is 60 °C - 80 °C, and the peristaltic pump rate is 10 - 30 mL / min to obtain miscellaneous clam enzymatic hydrolysate powder.

[0057] (2) Preparation of hollow salt powder:

[0058] Take an excessive amount of sodium chloride and mix it with water to obtain a saturated sodium chloride aqueous solution; then add 1.5% of miscellaneous clam enzymatic hydrolysate powder and 0.1% of yeast extract based on the mass of the saturated sodium chloride aqueous solution, mix evenly to obtain a mixed solution, and send the mixed solution into a spray dryer through a peristaltic pump for spraying. The temperature of the spray drying inlet port is 100 °C - 120 °C, the temperature of the output port is 60 °C - 80 °C, and the peristaltic pump rate is 10 - 30 mL / min to obtain hollow salt powder.

[0059] (3) Preparation of hollow salt particles:

[0060] Mix the hollow salt powder, polyglycerol fatty acid ester, and absolute ethanol evenly, granulate through a rotary granulator, dry in a blast at 45 °C for 60 min, and screen through a 20-mesh sieve to obtain hollow-structured salt particles. Among them, the mass ratio of the hollow salt powder, polyglycerol fatty acid ester, and absolute ethanol is 100:1.0:50.

[0061] Example 2

[0062] The difference between Example 2 and Example 1 is that the mass ratio of the hollow salt powder, polyglycerol fatty acid ester, and absolute ethanol is 100:0.9:50.

[0063] Example 3

[0064] The difference between Example 3 and Example 1 is that the mass ratio of the hollow salt powder, polyglycerol fatty acid ester, and absolute ethanol is 100:0.8:50.

[0065] Example 4

[0066] The difference between Example 4 and Example 1 is that the polyglycerol fatty acid ester is adjusted to glycerol lactate fatty acid ester.

[0067] Example 5

[0068] The difference between Example 4 and Example 1 is that the polyglycerol fatty acid ester is adjusted to glycerol fatty acid citrate.

[0069] Comparative Example 1

[0070] Commercially available ordinary table salt.

[0071] Comparative Example 2

[0072] The difference between Comparative Example 2 and Example 1 is that the steps of adding 1.5% of the protease hydrolysate of miscellaneous color clams and 0.1% of yeast extract in step (2) are omitted, that is, directly spray-drying with a saturated sodium chloride solution, and step (3) is omitted to obtain solid salt powder.

[0073] Comparative Example 3

[0074] The difference between Comparative Example 3 and Example 1 is that step (3) is omitted.

[0075] Comparative Example 4

[0076] The difference between Comparative Example 4 and Example 1 is that the hollow salt powder in step (3) is the solid salt powder in Comparative Example 2.

[0077] Comparative Example 5

[0078] The difference between Comparative Example 5 and Example 1 is that the polyglycerol fatty acid ester is replaced with tapioca starch, and the mass ratio of the hollow salt powder, tapioca starch, and absolute ethanol is 100:25:50.

[0079] Comparative Example 6

[0080] The difference between Comparative Example 6 and Example 1 is that the mass ratio of the hollow salt powder, polyglycerol fatty acid ester, and absolute ethanol is 100:0.5:50.

[0081] Comparative Example 7

[0082] The difference between Comparative Example 7 and Example 1 is that the mass ratio of the hollow salt powder, polyglycerol fatty acid ester, and absolute ethanol is 100:2:50.

[0083] The salts obtained in Examples 1 to 5 and Comparative Examples 1 to 7 were subjected to performance tests, and the test results are as follows:

[0084] Figure 1 SEM images of the samples prepared in Examples 1 to 5. From Figure 1 It can be seen that Examples 1-5 are of a hollow structure. The extremely low solubility of sodium chloride in absolute ethanol makes it difficult for its crystals to dissociate or undergo structural changes, so the salt particles still retain the hollow structure.

[0085] Figure 2SEM images of the samples prepared in Comparative Examples 1-4. From Figure 2 it can be seen that Comparative Example 3 has a hollow structure, and Comparative Examples 1, 2, and 4 have solid structures.

[0086] Table 1 shows the bulk densities of the samples prepared in Examples 1-5 and Comparative Examples 1-4. From Table 1, it can be seen that the bulk densities of Examples 1-5 are significantly higher than those of Comparative Example 2 and Comparative Example 3. The powder system has a low bulk density and poor fluidity due to its high specific surface area, irregular morphology, and loose porous structure, which lead to adhesion and agglomeration. The particle system has a significantly higher bulk density than the powder system due to its larger particle size and regular geometric morphology, so its fluidity is better.

[0087] Table 1 Bulk Densities of the Samples Prepared in Examples 1-5 and Comparative Examples 1-4

[0088]

[0089] Table 2 shows the dissolution times required for the samples prepared in Examples 1-5 and Comparative Examples 1-4 to completely dissolve. From Table 2, it can be seen that the dissolution times of Examples 1-5 are significantly lower than those of Comparative Example 1, Comparative Example 2, and Comparative Example 4. The dissolution kinetics of Comparative Example 1 shows the slowest rate. The excessively large grain size results in a small effective contact area between water molecules and salt particles, and the dissolution rate is the slowest. Examples 1-5 show faster dissolution characteristics due to the larger specific surface area of the hollow structure compared to Comparative Example 1, Comparative Example 2, and Comparative Example 4.

[0090] Table 2 Dissolution Times Required for the Samples Prepared in Examples 1-5 and Comparative Examples 1-4 to Completely Dissolve

[0091]

[0092]

[0093] Figure 3 The angle of repose of the samples prepared in Examples 1-5 and Comparative Examples 1-4. A smaller angle of repose indicates better fluidity. The angles of repose of Examples 1-5 are significantly lower than those of Comparative Example 2 and Comparative Example 3. Due to the rough surface morphology of the powder in Comparative Example 2 and Comparative Example 3, their fluidity is poor during the stacking process, resulting in a larger angle of repose. After granulation treatment with absolute ethanol, the angles of repose of Examples 1-5 are significantly reduced. This result shows that the granulation treatment effectively improves the fluidity of the salt powder.

[0094] Figure 4Sensory evaluation diagrams of the samples prepared in Example 1 and Comparative Examples 1-5. Peak saltiness: Comparative Example 3 > Example 1 > Comparative Example 5 > Comparative Example 4 > Comparative Example 2 > Comparative Example 1. The saltiness perception shows significant structural dependence. The hollow structure increases the contact opportunity with taste buds, resulting in a stronger saltiness perception. The unique powdery texture of the starch-based stabilizer in Comparative Example 5 masks some of the saltiness signals, leading to a decrease in the clarity of saltiness perception. Saltiness release rate: Comparative Example 3 > Example 1 > Comparative Example 5 > Comparative Example 2 > Comparative Example 4 > Comparative Example 1. The unique microscopic characteristics of the hollow structure enable a faster perception of saltiness release. The high addition amount of the starch-based stabilizer in Comparative Example 5 easily forms a viscous residue in the mouth, which poses a certain obstacle to the rapid perception of saltiness. While the low addition amount of polyglycerol fatty acid ester allows the saltiness substances to quickly contact saliva, with a more direct release path and a faster saltiness release rate. Saltiness persistence: Comparative Example 1 > Comparative Example 4 > Example 1 > Comparative Example 5 > Comparative Example 2 > Comparative Example 3. Due to its larger particle size and slower dissolution rate, Comparative Example 1 exhibits the most persistent saltiness perception. The hollow structure in Example 1 balances rapid release and aftertaste continuation, so the persistence is not significantly reduced. In terms of texture characteristics, the moderately granular feeling of Example 1 after granulation treatment enables it to maintain the chewing feeling required for brittle foods. The salt powder, due to its overly fine particles, often appears too delicate in taste and has a relatively single texture.

[0095] Figure 5 Particle scoring diagrams of the samples prepared in Example 1, Comparative Example 6, and Comparative Example 7. When the proportion of polyglycerol fatty acid ester is 0.5% (Comparative Example 6), the overall raw materials are relatively loose, and the binding force between particles is insufficient, resulting in difficult particle forming, uneven particle sizes, and rough surfaces. When the proportion of polyglycerol fatty acid ester is 2.0% (Comparative Example 7), the viscosity of the raw material system is too high, and the material shows strong viscosity during the granulation process, leading to difficult particle forming and serious wall sticking phenomena, which affect the production efficiency. When the concentration of polyglycerol fatty acid ester is controlled at 1.0% (Example 1), the particle morphology reaches the best state, with high particle roundness, smooth surfaces, and uniform particle size distribution. If a starch-based stabilizer (cassava starch) is used to prepare hollow salt grains, the ratio of the starch-based stabilizer to the hollow salt powder must be greater than or equal to 1:4 to prepare hollow salt grains. When using cassava starch as the stabilizer and its ratio to the hollow salt powder is 1:4, although hollow salt grains can be prepared, the unique powdery texture of the starch-based stabilizer itself masks some of the saltiness signals, resulting in a decrease in the clarity of saltiness perception. The starch-based stabilizer also affects the perception of saltiness and the perception of saltiness persistence.

[0096] The examples provided above are not intended to limit the scope covered by the present invention, nor are the described steps intended to limit the order of their execution. Obvious improvements made by those skilled in the art in combination with the existing common general knowledge also fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for preparing hollow salt particles based on lipid regulation, characterized in that: The steps include: (1) Preparation of hollow salt powder: adding proteolytic powder and yeast extract to a saturated sodium chloride aqueous solution, mixing uniformly to obtain a mixed solution, and spray drying to obtain hollow salt powder; (2) Preparation of hollow salt particles: The hollow salt powder obtained in step (1), a food-grade lipid stabilizer, and anhydrous ethanol are uniformly mixed, granulated by a rotary granulator, dried and sieved to obtain hollow salt particles.

2. The preparation method according to claim 1, characterized in that: The proteolysis powder described in step (1) is one or more of animal-based proteolysis powder, plant-based proteolysis powder, and microbial-based proteolysis powder. The animal-based proteolysis powder includes any one of variegated clam proteolysis powder, white shrimp proteolysis powder, and chicken proteolysis powder. The plant-based proteolysis powder includes any one of soybean proteolysis powder, pea proteolysis powder, and shiitake mushroom proteolysis powder. The microbial-based proteolysis powder includes any one of yeast proteolysis powder, schizochytrium proteolysis powder, and Chlorella proteolysis powder.

3. The preparation method according to claim 1, characterized in that: The amount of proteolysis powder added to the mixed solution in step (1) is 0.5-1.5% of the mass of the saturated sodium chloride aqueous solution.

4. The preparation method according to claim 1, characterized in that: The amount of yeast extract added to the mixed solution in step (1) is 0.05-0.15% of the mass of the saturated sodium chloride aqueous solution.

5. The preparation method according to claim 1, characterized in that: The hollow salt powder described in step (1) is obtained by sending the mixed solution into a spray dryer through a peristaltic pump for spray drying, the spray drying injection port temperature is 100-120° C., the output port temperature is 60-80° C., and the peristaltic pump rate is 10-30 mL / min.

6. The preparation method according to claim 1, characterized in that: The food-grade lipid stabilizer in step (2) includes one or more of polyglycerol fatty acid esters, lactic acid fatty acid glycerides, citric acid fatty acid glycerides, mono- and di-glycerides, or phospholipids.

7. The preparation method according to claim 1, characterized in that: The mass ratio of the hollow salt powder, the food-grade lipid stabilizer and the anhydrous ethanol in step (2) is 100:0.8-1.0:45-55.

8. The preparation method according to claim 1, characterized in that: The drying in step (2) is performed by forced air drying at 30 to 60° C. for 30 to 90 minutes, and the screening is performed by screening out fine particles through a 20-mesh sieve.

9. The hollow salt particles prepared according to the preparation method according to any one of claims 1 to 8.

10. Use of the hollow salt particles according to claim 9 in food.

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