CONDIMENT HYPOSODE AROMATISE

Abstract

The invention relates to a low-sodium flavored condiment with improved organoleptic properties, enabling a healthier diet. The low-sodium condiment comprises, or essentially consists of, a mixture of sodium chloride (salt), hydrated calcium sulfate (CaSO4*2H2O), and optionally hydrated magnesium sulfate (MgSO4*7H2O), combined with at least one aromatic organic compound. The invention also relates to the use of the condiment in the food industry, a method for flavoring foods using said condiment, and a method for manufacturing said condiment.

Claims

Demands 1. A solid, low-sodium flavoured condiment comprising, or essentially consisting of, a mixture: - from 19% to 34% by weight of NaCl; - from 32% to 65% by weight, either of CaSO4*2H2O, or of a mixture of CaSO4*2H2O and MgSO4*7H2O; and - from 1% to 15% by weight of an aromatic organic compound; the proportions of the compounds in the mixture being given in relation to the total weight of said condiment.

2. The low-sodium condiment according to claim 1, said condiment possibly comprising, or being essentially constituted by, a mixture: -from 19% to 32% by weight of NaCl; -from 32% to 53% by weight of CaSO4*2H2O; -from 1% to 12% by weight of MgSO4*7H2O; and -from 2% to 14% by weight of an aromatic organic compound; the proportions of the compounds in the mixture are given in relation to the total weight of said condiment.

3. The low-sodium condiment according to claim 1 or 2, wherein said NaCl is present half in the form of very fine salt grains, the grain size of which is less than 250 µm, and half in the form of coarse salt, the grain size of which ranges from 1.25 to 2 mm, this relative proportion of said very fine salt and said coarse salt being by weight.

4. The low-sodium condiment according to any one of claims 1 to 3, wherein said aromatic organic compound is selected from the group consisting of aromatic herbs, such as basil, chervil, chives, coriander, tarragon, bay leaf, lovage, marjoram, mint, peppermint, parsley, rosemary, savory, sage, thyme and mixtures thereof.

5. The low-sodium condiment according to claim 4, wherein said organic compound is a mixture of sage, savory, thyme and tarragon.

6. The low-sodium condiment according to any one of claims 1 to 5, wherein said aromatic organic compound comprises at least one-third, preferably half or at least half, of its weight relative to the total weight of said compound aromatic organic in the form of particles with a size greater than 800 µm, preferably greater than 1 mm, advantageously from 1 to 3 mm.

7. The low-sodium condiment according to claim 6, wherein said condiment does not comprise an anti-caking agent or a flow-enhancing agent.

8. The low-sodium condiment according to any one of claims 1 to 7, wherein said condiment does not contain potassium chloride.

9. Use of a mixture comprising, or substantially consisting of, a mixture: - from 19% to 34% by weight of NaCl; - from 32% to 65% by weight of either CaSO4*2H2O, or a mixture of CaSO4*2H2O and MgSO4*7H2O; and - from 1% to 15% by weight of an aromatic organic compound; the proportions of these compounds being given in relation to the total weight of said condiment, in the culinary field and the food industry.

10. A method for flavoring a food, said method comprising the addition of the low-sodium condiment described in claims 1 to 8 to said food.

11. A method for manufacturing a condiment as described in any one of claims 1 to 8, said method comprising mechanically mixing said components until a homogeneous mixture is obtained and preferably comprising a subsequent or simultaneous step of adding water to the mixture in a proportion of 0.5 to 1% of the total weight of the water condiment to said mixture.

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