Low-sodium salt composition for spray-dried salt reduction

Abstract

A spray-dried low-sodium salt composition is provided comprising a plurality of microspheres, wherein the microspheres are composed of sodium chloride, a salt modulator, and a matrix polymer, and wherein the microspheres have an average particle size of less than 30 microns and have the sodium chloride distributed on the surface thereof.

Description

Background Technology

[0001] This application claims the benefit of priority to U.S. Provisional Application No. 62 / 958,929, filed January 9, 2020, the contents of which are incorporated herein by reference in their entirety.

[0002] High salt (sodium) intake is increasingly recognized as a negative factor for poor health, leading to serious conditions such as high blood pressure, heart disease, and stroke. Therefore, there is a need for improved salt substitute compositions that possess satisfactory taste characteristics and suitable component properties for food applications.

[0003] US 8,197,878 and US 8,802,181 describe a low-sodium salt composition comprising sodium chloride and a modified chloride salt composition, the modified chloride salt composition consisting of a homogeneously mixed chloride salt (15% to about 30%), a food-grade acidifier (0.1% to about 3%), and a carrier, and is free of sodium chloride.

[0004] US 8,435,555 and US 9,491,961 describe a salt product consisting of particles containing salt and organic materials such as carbohydrates, proteins and synthetic organic polymers, wherein the particles are produced by atomization and evaporation using, for example, a conventional spray drying apparatus.

[0005] US 8,900,650 discloses a low-sodium salt composition comprising carrier particles having a plurality of salt microcrystals with an average size of less than about 20 micrometers disposed thereon.

[0006] US 2009 / 0104330 and US 2017 / 0135390 describe a composition for reducing sodium chloride in food, the composition comprising: sodium chloride, at least one food acid selected from citric acid, lactic acid, malic acid and its salts, and at least one amino acid selected from the group consisting of lysine, arginine, aspartic acid, histidine or its salts.

[0007] WO 2007 / 045566 describes a mixture having a salty taste and comprising or consisting of: (a) 1 to 50 percent by weight of one or more inorganic salts suitable for nutrition and not sodium chloride, (b) 10 to 90 percent by weight of one or more monovalent or polyvalent salts of polybasic food acids, (c) 0.1 to 30 percent by weight of one or more amino acids suitable for nutrition or salts thereof, and (d) 0 to 20 percent by weight of sodium chloride. Summary of the Invention

[0008] This invention provides a spray-dried low-sodium salt composition comprising a plurality of microspheres, wherein the microspheres comprise: (a) 35 to 65 weight percent sodium chloride; (b) 5 to 40 weight percent a salt regulator comprising at least one amino acid, at least one food acid, and at least one carbonate; and (c) 5 to 25 weight percent a matrix polymer, wherein the microspheres have an average particle size of less than 30 micrometers and have the sodium chloride distributed on their surface. In some embodiments, the sodium chloride comprises 50 to 60 weight percent of the microspheres, the salt regulator comprises 10 to 30 weight percent of the microspheres, and / or the matrix polymer comprises 15 to 20 weight percent of the microspheres. In other embodiments, the salt regulator comprises arginine, succinic acid, fumaric acid, acetic acid, potassium carbonate, and magnesium carbonate. In another embodiment, the matrix polymer is one or more of the following: agar, alginate, carrageenan, red algae gum, fucoidan, laminarin, guar gum, tara gum, tamarind seed gum, gum arabic, alternan, tragacanth gum, gum ghatti, ark sylvestris gum, locust bean gum, galactomannan, pushulan, laminarin, sclerodactyl glucosan, inulin, konjac seed powder or konjac glucoside, pectin, gelatin, psyllium husk, okra gum, tamarind, glucan, polyglucan, gellan gum, rhamsan gum, whelan gum. Guar gum, xanthan gum, zooglan, methylan, chitosan, sclerodextrin, dextrin, cyclodextrin, maltodextrin, methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose, propylene glycol alginate, hydroxyalkylated guar gum, starch, carboxymethylated guar gum or modified starch.

[0009] A method for producing a spray-dried low-sodium salt composition is also provided, the method involving spray drying an aqueous solution comprising sodium chloride, a salt modifier, and a matrix polymer to produce a spray-dried low-sodium salt composition containing a plurality of microspheres having an average particle size of less than 30 micrometers and having the sodium chloride distributed on its surface. In some aspects of the method, the spray drying process includes an inlet temperature between about 180°C and about 200°C, an outlet temperature between about 80°C and about 100°C, an airflow rate between about 180 cubic feet per minute (cfm) and 220 cfm, a feed rate between about 130 g / min and about 160 g / min, and a spray pressure between about 3 bar and about 5 bar. In some embodiments, the sodium chloride comprises 15 to 35 weight percent of the aqueous solution; the salt modifier comprises 5 to 20 weight percent of the aqueous solution; and the matrix polymer comprises 2 to 15 weight percent of the aqueous solution. In other embodiments, the salt modifier includes arginine, succinic acid, fumaric acid, acetic acid, potassium carbonate, and magnesium carbonate. In another embodiment, the matrix polymer is one or more of the following: agar, alginate, carrageenan, red algae gum, fucoidan, laminarin, guar gum, tara gum, tamarind gum, gum arabic, alternans, tragacanth gum, Indian gum, black privet gum, locust bean gum, galactomannan, lecithin, laminarin, sclerodactyl glucosan, inulin, konjac seed powder or konjac glucosan, pectin, gelatin, psyllium husk, okra gum, tamarind, glucan, polyglucan, gellan gum, rhamn gum, cymbidium gum, xanthan gum, mycelium gum, methyl cellulose, chitosan, sclerodactyl glucosan, dextrin, cyclodextrin, maltodextrin, methyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose, hydroxyethyl cellulose, hydroxypropyl methyl cellulose, propylene glycol alginate, hydroxyalkylated guar gum, starch, carboxymethylated guar gum or modified starch. A spray-dried low-sodium salt composition produced by this method is also provided, as well as a food containing the composition. Attached Figure Description

[0010] Figure 1 The salt strength of potato chips, including those with 100% salt applied topically or 75% salt in combination with a salt regulator, is shown.

[0011] Figure 2 High-resolution scanning electron microscope (SEM) images of co-spray-dried particles are shown, revealing salt (NaCl) crystals on the particle surface. Detailed Implementation

[0012] For tabletop or surface (sprinkled) applications, most commercially available salts do not dissolve immediately in saliva due to their high density and relatively large particle size. When these particles are sprinkled on food for immediate consumption or during further processing, they provide a low-intensity, persistent, and inconsistent saltiness. Most prepared foods are simply chewed and swallowed; therefore, salt is sometimes added at relatively high concentrations to compensate for incomplete dissolution and short oral residence time. For example, a single serving (28 g) of Lay's Classic contains 170 mg of sodium or 432 mg of salt (NaCl), which is 7% of the recommended daily intake. However, it has been shown that only about 20% of the salt on potato chips actually dissolves in the mouth, while about 80% is swallowed without any flavor-enhancing benefit (Adams (April 2010) Popular Sci.). Therefore, consumers may ingest salt still in particle form and thus consume far more sodium than is needed to achieve the desired "salty" taste.

[0013] Typically, a desired level of saltiness can be achieved while reducing sodium intake by providing small, ingestible salt particles with a large surface area to volume ratio. Generally, the surface area to volume ratio of particles increases as particle size decreases. Therefore, on the one hand, small salt particles provide enhanced interaction with saliva and sensory physiology in the oral cavity (e.g., tongue, cheeks, gums), which can lead to an increased perception of saltiness. Because more salt particle surface is exposed to saliva, the dissolution rate of salt particles is greater than that of conventional commercial-grade salt particles that people might find, for example, in restaurants. Since food has a relatively short residence time in the oral cavity, increasing the dissolution rate of salt particles can have a significant effect on the perception of saltiness.

[0014] A method and formulation for manufacturing microspheres have been developed that can reduce the level of salt (NaCl) used while maintaining a similar salty taste. The microspheres are made by dissolving common rock salt (NaCl), a salt regulator, and a water-soluble polymer in water, followed by spray drying of the solution. The microspheres are not only very fine (diameter < 30 micrometers), but sodium chloride is also diffused to the particle surface. The rapid dissolution of sodium chloride due to the increased surface area, along with the synergistic effect of the regulator, provides for maintaining sensory properties even at low levels of sodium chloride use. Furthermore, the combination of the low level of water-soluble polymer used in this formulation with the small particle size achieved by the method described herein results in higher surface exposure of salt and regulator during use.

[0015] Therefore, the present invention provides a spray-dried low-sodium salt composition comprising multiple microspheres that significantly reduces the amount of sodium chloride in food, condiments, or flavorings and provides a good salty taste. The microspheres of the spray-dried low-sodium salt composition contain, or are substantially composed of, sodium chloride, a salt regulator, and a matrix polymer, and can be ingested as a substitute for pure sodium chloride (“table salt”). For the purposes of this invention, “low-sodium salt composition” refers to a composition with a reduced sodium level compared to conventional table salt, wherein the composition provides a salty taste substantially equivalent to that of table salt.

[0016] "Microspheres" refers to spherical particles with a micrometer size. "Microspheres" can refer to particles with a specific size distribution (e.g., a narrow size), or a collection of particles of different sizes, such as the average size of a microsphere swarm. Preferably, the microspheres described herein have an average particle size of less than or equal to 30 micrometers, for example, between about 100 nm and about 30 micrometers, or between 1 micrometer and 30 micrometers. The average particle size is preferably about 100 nm, 200 nm, 300 nm, 400 nm, 500 nm, 600 nm, 700 nm, 800 nm, 900 nm, 1 micrometer, 2.0 micrometer, 3.0 micrometer, 4.0 micrometer, 5.0 micrometer, 10 micrometer, 15 micrometer, 20 micrometer, or 25 micrometers.

[0017] The median is defined as the value at which half of the particle group lies above and half lies below that point. For particle size distributions, the median is referred to as D50. Similarly, 90% of the distribution is below D90, and 10% of the group is below D10. According to the invention, the D90 of the microspheres is ideally in the range of 20 micrometers to 60 micrometers, or more preferably 30 micrometers to 50 micrometers; the D50 is in the range of 1 micrometer to 40 micrometers, or more preferably 10 micrometers to 30 micrometers; and / or the D10 is in the range of 100 nm to 30 micrometers, or more preferably in the range of about 1 micrometer to 20 micrometers. In some embodiments, the D90 is in the range of about 40 micrometers to 45 micrometers; the D50 is in the range of about 15 micrometers to 25 micrometers; and the D10 is in the range of about 5 micrometers to 15 micrometers.

[0018] The mode is the peak value of a frequency distribution, or the highest peak observed in the distribution. The mode represents the most common particle size (or size range) in the distribution. According to the invention, the mode of the microspheres is in the range of 1 micrometer to 40 micrometers, or more preferably 10 micrometers to 30 micrometers. In some embodiments, the mode of the microspheres is in the range of 15 micrometers to 25 micrometers.

[0019] Sodium chloride is one of the components of the microspheres in the spray-dried low-sodium salt composition. It is added to achieve a synergistic enhancement of saltiness in the presence of other components and to mask any potential off-flavors from the other components. Sodium chloride can be in any liquid or solid crystalline form derived from mineral salts or rock salts or other important sources of sodium chloride. Common rock salts are in cubic crystalline form. However, sodium chloride can be provided in a variety of industrially known crystalline or partially amorphous shapes: from large, coarse, random crystals to granular, flake, or micronized salts.

[0020] The sodium chloride component is used in an amount ranging from 35% to 65% by weight of the dry weight of the microspheres of the spray-dried low-sodium salt composition, or within the range defined by these weight percentages. More preferably, the sodium chloride accounts for 50 to 60% by weight of the dry weight of the microspheres. Prior to spray drying, an aqueous solution consisting of sodium chloride, a salt modifier, and a matrix polymer may contain sodium chloride in an amount ranging from 15% to 35% by weight, more preferably from 20% to 30% by weight, or within the range defined by these weight percentages.

[0021] Salt regulators are another component of the microspheres of the spray-dried low-sodium salt composition. As used herein, "salt regulator" refers to a composition that enhances or strengthens the saltiness, saltiness sensation, saltiness intensity, or saltiness strength sensation of an edible composition containing salt. The salt regulators of the present invention comprise, or are substantially comprised of, at least one amino acid, at least one food acid, and at least one carbonate. In some embodiments, the salt regulator consists of at least one amino acid, at least two or three food acids, and at least two or three carbonates.

[0022] Suitable amino acid additives for use in the salt regulators disclosed herein include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, GABA (α-isomer, β-isomer, or γ-isomer), glutamine, hydroxyproline, taurine, valine, sarcosine, and combinations thereof, and their salt forms such as sodium salts, potassium salts, or acid salts. The amino acid additives may also be in D-configuration or L-configuration, and in one, two, or three forms of the same or different amino acids. Furthermore, if suitable, the amino acid may be an α-isomer, β-isomer, or γ-isomer, δ-isomer, and ε-isomer. Combinations of the aforementioned amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium, or other alkali metal or alkaline earth metal salts, or acid salts thereof) are also suitable for use as salt regulators. Amino acids can be natural or synthetic. Amino acids can also be modified. A modified amino acid is any amino acid in which at least one atom has been added, removed, substituted, or a combination thereof (e.g., N-alkyl amino acids, N-acyl amino acids, or N-methyl amino acids). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methylglycine, and N-methylalanine. In some embodiments, the amino acid additive in the salt regulator includes at least arginine.

[0023] In some embodiments, the amino acid additive for the salt regulator is arginine HCl. The amino acid additive may be present in an amount of about 1% to 10%, more preferably about 2% to 7%, or most preferably about 4% to 6% of the dry weight of the spray-dried salt composition.

[0024] The organic acid in the salt regulator is selected from one of the following: acetic acid, propionic acid, hexanoic acid, cyclopentanepropionic acid, glycolic acid, pyruvic acid, lactic acid, malonic acid, succinic acid, malic acid, maleic acid, fumaric acid, tartaric acid, citric acid, benzoic acid, 3-(4-hydroxybenzoyl)benzoic acid, cinnamic acid, mandelic acid, methanesulfonic acid, ethanesulfonic acid, 1,2-ethane-disulfonic acid, 2-hydroxyethanesulfonic acid, benzenesulfonic acid, 4-chlorobenzenesulfonic acid, 2-naphthalenesulfonic acid, 4-toluenesulfonic acid, camphorsulfonic acid, 4-methylbicyclo[2.2.2]-oct-2-ene-1-carbocyclic sulfonic acid, glucohepanoic acid, 3-phenylpropionic acid, trimethylacetic acid, tert-butylacetic acid, lauryl sulfate, gluconic acid, glutamic acid, hydroxynaphthoic acid, salicylic acid, stearic acid, mucoconic acid, and combinations thereof. In some embodiments, the organic acid is acetic acid, fumaric acid, succinic acid, or combinations thereof.

[0025] When used in combination, each organic acid may be used in an amount ranging from 0.1% to 10%, or preferably from 0.5% to 8%, based on the dry weight of the spray-dried salt composition. For example, an organic acid consisting of a combination of acetic acid, fumaric acid, and succinic acid may contain about 1% to 3% acetic acid, about 0.4% to 1.3% fumaric acid, and about 5% to about 10% succinic acid, based on the dry weight of the spray-dried salt composition.

[0026] The organic acid component (i.e., the sum of all organic acids contained in the salt conditioner) is used in an amount ranging from 3% to 99% by weight of the dry weight of the salt conditioner, or within the range defined by these weight percentages. More preferably, the organic acid component accounts for at least 3%, at least 3.5%, at least 4%, or at least 4.5% by weight of the dry weight of the salt conditioner. In some embodiments, the organic acid component is used in an amount ranging from 1% to 20%, or preferably 5% to 15%, of the dry weight of the spray-dried salt composition.

[0027] The carbonate of the salt regulator is selected from one of the following: potassium carbonate (potassium alkali), potassium bicarbonate (KHCO3), magnesium carbonate, magnesium bicarbonate, calcium carbonate, calcium bicarbonate, aluminum carbonate, aluminum bicarbonate, ammonium carbonate, ammonium bicarbonate, carbamate, stag bean salt, and combinations thereof. In some embodiments, the carbonate is sodium carbonate, potassium carbonate, magnesium carbonate, or combinations thereof.

[0028] When used in combination, each carbonate may be used in an amount ranging from 0.1% to 7%, or preferably 0.5% to 4%, based on the dry weight of the spray-dried salt composition. For example, a carbonate composed of a combination of sodium carbonate, potassium carbonate, and magnesium carbonate may contain about 1% to 4% sodium carbonate, about 1% to 4% potassium carbonate, and about 0.4% to 1% magnesium carbonate, based on the dry weight of the spray-dried salt composition.

[0029] The carbonate component (i.e., the sum of all carbonates contained in the salt conditioner) is used in an amount ranging from 1% to 12%, or preferably 3% to 8%, of the dry weight of the spray-dried salt composition.

[0030] In some embodiments, the salt regulator includes arginine, succinic acid, fumaric acid, acetic acid, potassium carbonate, sodium carbonate, and magnesium carbonate. In other embodiments, the salt regulator is substantially composed of arginine, succinic acid, fumaric acid, acetic acid, potassium carbonate, sodium carbonate, and magnesium carbonate. In a specific embodiment, the salt regulator is composed of arginine, succinic acid, fumaric acid, acetic acid, potassium carbonate, sodium carbonate, and magnesium carbonate.

[0031] The salt regulator component of the microspheres is used in an amount ranging from 5% to 40% by weight of the dry weight of the microspheres of the spray-dried low-sodium salt composition, or within the range defined by these weight percentages. More preferably, the salt regulator accounts for 10 to 30% by weight of the dry weight of the microspheres. Prior to spray drying, an aqueous solution consisting of sodium chloride, the salt regulator, and the matrix polymer may contain the salt regulator in an amount ranging from 5% to 20% by weight, more preferably from 10% to 15% by weight of the aqueous solution, or within the range defined by these weight percentages.

[0032] The matrix polymer of the spray-dried low-sodium salt composition microspheres is a food-grade water-soluble polymer selected from the following: agar, alginate, carrageenan, red algae gum, fucoidan, laminarin, guar gum, tara gum, tamarind gum, gum arabic, alternans, tragacanth gum, Indian gum, ark syrup gum, locust bean gum, galactomannan, lecithin, laminarin, sclerodactyl glucan, inulin, konjac seed powder or konjac glucoside, pectin, gelatin, psyllium husk. Okra gum, tamarind gum, dextran, polyglucan, gellan gum, rhamn gum, cymbidium gum, xanthan gum, mycelium gum, methylene blue gum, chitosan, stearin, dextrin, cyclodextrin, maltodextrin, methylcellulose, carboxymethylcellulose, hydroxyalkyl derivatives of cellulose, hydroxypropylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose, propylene glycol alginate, hydroxyalkylated guar gum, starch, carboxymethylated guar gum, and modified starches such as resistant starch and cross-linked starch, or combinations thereof. In some embodiments, the matrix polymer of the microspheres is gum arabic.

[0033] The matrix polymer component of the microspheres is used in an amount ranging from 5% to 25% by weight of the dry weight of the microspheres of the spray-dried low-sodium salt composition, or within the range defined by these weight percentages. More preferably, the salt regulator accounts for 15% to 20% by weight of the dry weight of the microspheres. Prior to spray drying, an aqueous solution consisting of sodium chloride, the salt regulator, and the matrix polymer may contain the matrix polymer in an amount ranging from 2% to 15% by weight, more preferably from 5% to 10% by weight of the aqueous solution, or within the range defined by these weight percentages.

[0034] The low-sodium salt composition of the present invention is prepared by spray drying an aqueous solution consisting of sodium chloride, a salt modifier, and a matrix polymer to produce a low-sodium salt composition comprising a plurality of microspheres with an average particle size of less than 30 micrometers. Ideally, the average size of the microspheres is controlled by adjusting parameters during the drying process (i.e., the spray drying process), including, for example, the ratio of salt to matrix polymer in the solution, and spray dryer parameters, including one or more of inlet temperature, feed rate, air flow rate, and spray pressure. For example, in one embodiment, the solution consists of sodium chloride from about 15 wt% to about 35 wt% and a matrix polymer from about 2 wt% to about 15 wt%. In one embodiment, the spray drying process includes using an inlet temperature of about 180°C to about 200°C, an outlet temperature of about 80°C to about 100°C, an air flow rate between about 180 cubic feet per minute (cfm) and 220 cfm, a feed rate between about 130 g / min and about 160 g / min, and a spray pressure between about 3 bar and about 5 bar. The following examples illustrate a non-restrictive spray drying process.

[0035] Advantageously, it has been found that sodium and chloride are abundantly distributed on the surface of the microspheres of the present invention, indicating that sodium chloride is highly exposed or migrates to the particle surface. Therefore, the spray-dried low-sodium salt composition of the present invention can be used in a variety of applications where sodium reduction is required without diminishing the salty taste. In this regard, the present invention also provides a food containing the spray-dried low-sodium salt composition. The compositions of the present invention are particularly suitable for any dried or low-moisture product. In particular, the present invention provides for the topical application of the spray-dried low-sodium salt composition to foods such as vegetables, potato chips (potatoes, corn, etc.), coatings applied to fried meats (e.g., fried chicken), dried meats (e.g., beef jerky, etc.), nuts (e.g., peanuts, almonds, etc.), crackers, and other food applications.

[0036] The spray-dried low-sodium salt composition can be applied to food as is (i.e., a spray-dried low-sodium salt composition consisting of multiple microspheres) or may further contain additional components such as leavening agents, carbohydrates or derivatives thereof, hydrocolloids, proteins, protein derivatives, yeast extracts, flavor enhancers, lipids, minerals, salts, or combinations thereof.

[0037] The following non-limiting examples are provided to further illustrate the invention.

[0038] Example 1: Preparation of co-spray dried salt / modifier:

[0039] Spray-dried salt regulator: 2.1 kg of liquid salt regulator intermediate was first introduced into a stainless steel container equipped with a mechanical stirrer. The salt regulator consisted of approximately 80% water and 20% of a mixture of certain amino acids (e.g., arginine), food acids (e.g., succinic acid, acetic acid), and carbonates (e.g., potassium carbonate and magnesium carbonate). Subsequently, 0.9 kg of gum arabic (SPRDR) was added under stirring. After the gum was completely dissolved, the solution was spray-dried using an Anydro MS400 spray dryer with a target inlet temperature of 190°C, an outlet temperature of 90°C, an air flow rate of approximately 200 cfm, and a feed rate of approximately 145 g / min at a spray pressure of 4 bar.

[0040] Salt co-spray dried with salt regulator: Similar to the process of spray drying with a salt regulator (above), a salt composition (Table 1) was prepared by spray drying with a salt regulator. Rock salt (NaCl), salt regulator, and water were thoroughly mixed. Subsequently, gum arabic was added and the mixture was stirred until all components were completely dissolved. The solution was then spray dried using an Anydro MS400 spray dryer under the same process conditions as described above.

[0041] Table 1

[0042]

[0043] Example 2: Salted potato chips

[0044] Extruded salt powder. Because the amount of salt applied to each potato chip is quite small, an extruded powder was prepared to improve dosage uniformity. Maltodextrin was used as the leavening agent. Calculations were based on the final potato chips containing 95% pure potato chips and 5% extruded powder. The salt was "fine salt powder" with an average particle size of approximately 100 micrometers.

[0045] Sample preparation. In the control sample (100% salt provided as fine salt powder), the salt content was equal to that typically found on Lay's Classic Potato Chips, i.e., 432 mg of salt per serving (28 g). The test sample contained 52.65% salt (227.6 mg) and 170 mg of co-spray-dried salt modifier (consisting of 42 mg modifier, 96.65 mg salt, and 31 mg carrier). Therefore, the total salt content in the test sample was 75% (324 mg).

[0046] Salted potato chips. Commercial Utz "unsalted" potato chips are pre-sifted to remove pieces that are too small or too large. Then, 95 g of the sifted chips are heated in a stainless steel bowl in an oven set at 350°F for 70 seconds. After heating, the chips are transferred to a plastic bag. Puffed fine salt powder is sprinkled onto the chips using a spice applicator while gently rotating the bag.

[0047] Example 3: Sensory Testing

[0048] A trained sensory panel of 11 participants tested the chips and continuously recorded their relative saltiness using electronic devices. Figure 1 The graph shown illustrates the results of this analysis. Potato chips using a combination of salt and a co-spray-dried salt modifier have an overall saltiness that matches that of regular full-salt chips. Therefore, this equates to a 25% reduction in the amount of salt used to achieve the same salty sensation as 100% salt.

[0049] Example 4: Scanning electron microscopy imaging of particle size and salt plotting

[0050] Scanning electron microscopy (SEM) images of fine salt (“fine salt powder”), spray-dried salt conditioner, and salt co-spray-dried with salt conditioner were compared and several observations were made. Specifically, the salt co-spray-dried with salt conditioner (mean = 26.5 µm, mode = 22 µm, D90 = 42.7 µm, D50 = 21 µm, and D10 = 9 µm) was smaller than that of the spray-dried salt conditioner (mean = 47.6 µm, mode = 35 µm, D90 = 80.9 µm, D50 = 32 µm, and D10 = 9 µm) and had more uniform microspheres than ordinary “fine salt powder”. Furthermore, based on SEM images (…),… Figure 2 Energy-dispersive X-ray spectroscopy (EDX) chemical analysis showed that sodium and chlorine were abundantly distributed on the surface of salt particles co-spray-dried with the salt conditioner sample, indicating that the salt (NaCl) was highly exposed or migrated on the particle surface.

Claims

1. A spray-dried low-sodium salt composition comprising a plurality of microspheres, said microspheres comprising: (a) 35 to 65 percent sodium chloride; (b) A salt regulator comprising 5 to 40 percent by weight, wherein the salt regulator comprises at least one amino acid, at least one food acid, and at least one carbonate; and (c) 5 to 25% by weight of matrix polymer, The microspheres have an average particle size of less than 30 micrometers and have sodium chloride distributed on their surface, wherein the "low sodium salt composition" is interpreted as referring to the sodium chloride in the spray-dried low sodium salt composition in the range of 35% to 65% by weight of the dry weight of the microspheres.

2. The spray-dried low-sodium salt composition according to claim 1, wherein, The sodium chloride accounts for 50 to 60 percent of the weight of these microspheres.

3. The spray-dried low-sodium salt composition according to claim 1, wherein, The salt regulator includes arginine, succinic acid, fumaric acid, acetic acid, potassium carbonate, and magnesium carbonate.

4. The spray-dried low-sodium salt composition according to claim 1, wherein, The salt regulator accounts for 10 to 30 percent by weight of these microspheres.

5. The spray-dried low-sodium salt composition according to claim 1, wherein, The matrix polymer includes one or more of the following: agar, alginate, carrageenan, red algae gum, fucoidan, laminarin, guar gum, tara gum, tamarind gum, gum arabic, alternans, tragacanth gum, Indian gum, black privet gum, locust bean gum, galactomannan, lecithin, laminarin, sclerosing glucan, inulin, konjac seed powder or konjac glucoside, pectin, gelatin, psyllium husk, okra gum, tamarind, glucan, polyglucan, gellan gum, rhamn gum, cymbidium gum, xanthan gum, mycelium gum, methylene blue gum, chitosan, sclerosing glucan, dextrin, cyclodextrin, maltodextrin, methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose, propylene glycol alginate, hydroxyalkylated guar gum, starch, carboxymethylated guar gum or modified starch.

6. The spray-dried low-sodium salt composition according to claim 1, wherein, The matrix polymer accounts for 15 to 20 percent of the weight of these microspheres.

7. A method for producing a spray-dried low-sodium salt composition, the method comprising: An aqueous solution comprising sodium chloride, a salt regulator, and a matrix polymer is spray-dried to produce a spray-dried low-sodium salt composition comprising a plurality of microspheres. The salt regulator comprises at least one amino acid, at least one food acid, and at least one carbonate. The sodium chloride comprises 15 to 35% by weight of the aqueous solution; the salt regulator comprises 5 to 20% by weight of the aqueous solution; and the matrix polymer comprises 2 to 15% by weight of the aqueous solution. The microspheres have an average particle size of less than 30 micrometers and contain the sodium chloride, wherein the sodium chloride comprises 35 to 65% by weight of the dry weight of the microspheres in the spray-dried low-sodium salt composition and is distributed on the surface of the microspheres.

8. The method of claim 7, wherein, The spray drying process includes an inlet temperature between approximately 180°C and approximately 200°C, an outlet temperature between approximately 80°C and approximately 100°C, an airflow rate between approximately 180 cubic feet per minute (cfm) and 220 cfm, a feed rate between approximately 130 g / min and approximately 160 g / min, and a spray pressure between approximately 3 bar and approximately 5 bar.

9. The method of claim 7, wherein, The sodium chloride comprises 15 to 35% by weight of the aqueous solution; the salt conditioner comprises 5 to 20% by weight of the aqueous solution; and the matrix polymer comprises 2 to 15% by weight of the aqueous solution.

10. The method of claim 7, wherein, The salt regulator includes arginine, succinic acid, fumaric acid, acetic acid, potassium carbonate, and magnesium carbonate.

11. The method of claim 7, wherein, The matrix polymer includes one or more of the following: agar, alginate, carrageenan, red algae gum, fucoidan, laminarin, guar gum, tara gum, tamarind gum, gum arabic, alternans, tragacanth gum, Indian gum, black privet gum, locust bean gum, galactomannan, lecithin, laminarin, sclerosing glucan, inulin, konjac seed powder or konjac glucoside, pectin, gelatin, psyllium husk, okra gum, tamarind, glucan, polyglucan, gellan gum, rhamn gum, cymbidium gum, xanthan gum, mycelium gum, methylene blue gum, chitosan, sclerosing glucan, dextrin, cyclodextrin, maltodextrin, methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose, propylene glycol alginate, hydroxyalkylated guar gum, starch, carboxymethylated guar gum or modified starch.

12. A spray-dried low-sodium salt composition produced by the method of claim 7.

13. The spray-dried low-sodium salt composition of claim 12, wherein, These multiple microspheres contain: (a) 35 to 65 percent sodium chloride; (b) A salt regulator comprising 5 to 40 percent by weight, wherein the salt regulator comprises at least one amino acid, at least one food acid, and at least one carbonate; and (c) 5 to 25% by weight of matrix polymer.

14. The spray-dried low-sodium salt composition of claim 12, wherein, The sodium chloride accounts for 50 to 60 percent of the weight of these microspheres.

15. The spray-dried low-sodium salt composition of claim 12, wherein, The salt regulator includes arginine, succinic acid, fumaric acid, acetic acid, potassium carbonate, and magnesium carbonate.

16. The spray-dried low-sodium salt composition of claim 12, wherein, The salt regulator accounts for 10 to 30 percent by weight of these microspheres.

17. The spray-dried low-sodium salt composition of claim 12, wherein, The matrix polymer includes one or more of the following: agar, alginate, carrageenan, red algae gum, fucoidan, laminarin, guar gum, tara gum, tamarind gum, gum arabic, alternans, tragacanth gum, Indian gum, black privet gum, locust bean gum, galactomannan, lecithin, laminarin, sclerosing glucan, inulin, konjac seed powder or konjac glucoside, pectin, gelatin, psyllium husk, okra gum, tamarind, glucan, polyglucan, gellan gum, rhamn gum, cymbidium gum, xanthan gum, mycelium gum, methylene blue gum, chitosan, sclerosing glucan, dextrin, cyclodextrin, maltodextrin, methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose, propylene glycol alginate, hydroxyalkylated guar gum, starch, carboxymethylated guar gum or modified starch.

18. The spray-dried low-sodium salt composition of claim 12, wherein, The matrix polymer accounts for 15 to 20 percent of the weight of these microspheres.

19. A food product containing the spray-dried low-sodium salt composition as described in claim 1.

20. A food product containing the spray-dried low-sodium salt composition as described in claim 12.

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