Improved low sodium salt composition

Abstract

To provide a low-sodium alternative to salt, e.g., sodium chloride, or "table salt".SOLUTION: The present invention is improved over prior alternative salts by having smaller salt particles adhered to a bulk carrier, and is achieved through modifications of variables for production of salt adhered to carrier particles, including starting solid composition, salt-carrier slurry composition, inlet and outlet drying temperature, slurry temperature, and moisture content control. The resulting salt-carrier product of salt adhered to carrier particles can be produced with much smaller salt particles of about 100 nanometers to less than 2 microns adhered to a carrier, which in turn improves electrostatic forces that help the salt-carrier product better adhere to and coat a food product than salts not adhered to a carrier particle.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] This invention relates to food ingredients. In particular, this invention relates to food additives and ingredients that provide a low-sodium substitute for salt, e.g., sodium chloride, or "table salt." More specifically, this invention provides salt particles attached to a bulk carrier that provide a desired salty taste using reduced amounts of sodium chloride compared to conventional table salt. The salt particles attached to a bulk carrier of the present invention are improved over conventional substitute salts by having smaller salt particles attached to the bulk carrier, which in turn provides increased electrostatic forces that allow the substitute salt particles to better adhere to food. This disclosure also relates to improved methods for producing improved low-sodium salt substitutes having salt particles attached to a bulk carrier. [Background technology]

[0002] Table salt (sodium chloride) provides a taste that humans and other animals commonly enjoy. However, excess sodium is known to cause some adverse health effects, such as high blood pressure and heart disease. Salt is a common ingredient used in food preparation and is also used as a seasoning for finished foods such as cooked meats, vegetables, and snacks, e.g., popcorn. Processed and "fast food" items often contain high levels of salt to provide consumers with a desirable taste; however, the short-term benefits of so-called convenience foods may come with a long-term, increased risk of heart attack or stroke. Although the human body may need salt for electrolyte balance and other physiological processes, people often ingest sodium at levels that can be harmful to their health.

[0003] Excessive salt in the diet can lead to adverse health consequences, such as high blood pressure, a risk factor for stroke. As noted in U.S. Patent No. 9,491,961, figures from the British government indicate that the average per capita salt intake is approximately 6.0–9.0 grams per day. However, the maximum recommended by the British government is 3 grams per day. Currently, in the United States, according to the FDA, the average adult sodium consumption is 3,400 mg per day. As a result, according to the Centers for Disease Control, approximately 90% of Americans consume too much sodium. A 2019 study by the National Academies of Engineering, Sciences, and Medicine of individuals aged 14 and older recommended that individuals reduce their sodium intake if it exceeded 2,300 mg per day.

[0004] According to the World Health Organization, cardiovascular disease claims 17.9 million lives per year and accounts for 31% of deaths worldwide. According to the Centers for Disease Control, "about 610,000 people die from heart disease each year in the United States - that's one in four deaths." In the UK, about 160,000 people die from heart disease each year, accounting for 26% of all deaths.

[0005] Clearly, a significant reduction in current sodium consumption, by approximately 50%, would be beneficial to human health and would save lives.

[0006] In principle, one way to reduce the amount of salt in foods would be to grind the salt to provide a very large surface area, which should mean that the same "seasoning level" could be achieved using less salt. However, as noted in U.S. Patent No. 9,491,961, salt is hygroscopic, and finely ground salt will quickly re-agglomerate unless protected using expensive and complex storage systems that would add additional cost to what would otherwise be a commodity product.

[0007] U.S. Patent No. 9,491,961 suggested another possibility: replacing at least part of the salt with a substitute. Alternatives to sodium chloride include the use of magnesium and potassium chlorides, which impart a bitter or metallic taste that is generally unacceptable to consumers. Furthermore, the use of potassium and magnesium ions can also affect neurons and lead to changes in blood pressure. Other substitutes include organic molecules, such as monosodium glutamate (MSG), peptides, and nucleic acid-based substitutes. However, these have their own problems. For example, cancer risks associated with MSG have been reported. Additionally, substitutes can affect the texture of the final food product and potentially induce allergic reactions. Consequently, salt substitutes have replaced one "problem" with another, resulting in resistance within the food manufacturing sector and among public-driven pressure groups.

[0008] Another solution to this problem involves producing substitute salt products that include salt attached to carrier particles. These salt-carrier products result in low-sodium salt compositions that impart a salty taste with less sodium than an equal volume of sodium chloride itself.

[0009] For example, U.S. Patent No. 9,491,961 describes a method for preparing a salt product, including the steps of: (i) providing a mixture containing salt dissolved in a solvent, the mixture further containing an organic material that is solid under ambient temperature conditions; and (ii) atomizing the mixture and evaporating the solvent to produce a salt product composed of individual crystallites of salt attached to hollow particles of organic material. The organic material may be a polymer, such as a carbohydrate (e.g., maltodextrin or gum arabic). More than 95% of the resulting salt-carrier product particles produced using the method described in U.S. Patent No. 9,491,961 had a size of less than 50 microns.

[0010] U.S. Patent No. 8,900,650 describes a salt composition comprising carrier particles having a plurality of salt crystallites disposed thereon. The method includes providing an aqueous slurry comprising an aqueous solvent and a selected weight percent solids mixture, the solids mixture comprising a salt and a carrier medium, the carrier medium being present in an amount of about 25% to about 75% by weight of the aqueous solvent; and exposing the slurry to a drying process to both a) form carrier particles comprised of the carrier medium and b) form a plurality of salt particles having an average size of less than about 20 microns on the surface of the carrier particles, the salt particles having an average size ranging from 100 nanometers to less than 2 microns.

[0011] The salt-carrier products described in U.S. Patent No. 8,900,650 may be bulking agents, carbohydrates or derivatives thereof, starches, maltodextrins, hydrocolloids, proteins, protein derivatives, starches, pregelatinized starches, modified starches, pyrodextrins, gums, flours or tubers, yeast extracts, flavor enhancers, or lipids. Drying processes include freeze drying, spray drying, spray cooking, or roll drying processes.

[0012] When applying these salt-carrier products to food products, it is important that they coat the food product well. As explained below, the inventors have determined that by varying the variables for producing salt attached to carrier particles, including starting solids composition, salt-carrier slurry composition, inlet and outlet air drying temperatures, slurry temperature, and moisture content control, a resulting salt-carrier product of salt attached to carrier particles can be produced having much smaller salt particles attached to the carrier, from about 100 nanometers to less than 2 microns, which in turn improves electrostatic forces that help the salt-carrier product better coat the food product. Summary of the Invention

[0013] In a first aspect, an improved method for producing a low-sodium salt-carrier product having less sodium per unit volume than an equivalent unit volume of sodium chloride is provided, comprising: an aqueous salt-carrier slurry comprising an aqueous solvent and a selected weight percent solids mixture, the solids mixture comprising a salt and a carrier medium, the carrier medium being present in an amount of from about 2.77% to less than 25% by weight of the aqueous solvent, and the salt being present in an amount of from about 3.9% to less than 25% by weight of the aqueous solvent; and exposing the slurry to a drying process to A) form carrier particles comprised of the carrier medium; and B) form a plurality of salt particles on the surfaces of the carrier particles, the salt particles being from about 100 nanometers to less than 2 microns.

[0014] In another embodiment, the drying process is spray drying, spray cooking, freeze drying, or roll drying.

[0015] In another embodiment, a unit volume of sodium chloride and a unit volume of the salt-substitute composition produce approximately the same salty taste.

[0016] In another embodiment, the carrier medium is a bulking agent, a carbohydrate or derivative thereof, a starch, a maltodextrin, a hydrocolloid, a protein, a protein derivative, a yeast extract, a flavor enhancer, or a lipid.

[0017] In another embodiment, the derivatized protein is a protein derived from soy, wheat, or whey.

[0018] In another embodiment, the carbohydrate or derivative thereof is one or more of maltodextrin, starch, pregelatinized starch, modified starch, pyrodextrin, gum, flour, or tuber flour.

[0019] In another embodiment, the salt is one or more of sodium chloride, potassium chloride, magnesium chloride, ammonium chloride, or magnesium sulfate.

[0020] In another embodiment, the drying process comprises spray drying using a spray dryer inlet temperature of about 360°F ± 25°F (182.2°C ± 13.9°C) and a spray dryer outlet temperature of 200°F ± 25°F (93.3°C ± 13.9°C).

[0021] In another embodiment, the aqueous slurry comprises salt plus carrier in an amount between about 10% and 36% by weight of the aqueous salt-carrier slurry and salt in an amount between about 2.5% and less than 25% by weight of the aqueous salt-carrier slurry, and the aqueous salt-carrier slurry is prepared by heating the salt, carrier, and water to a temperature of about 176°F ± 10°F (80°C ± 5.6°C) until the water, salt, and carrier are substantially dissolved to a moisture content of between about 1.2% and 5%.

[0022] In another embodiment, the method further comprises pumping the aqueous slurry through a nozzle to control the water content to between 1.2% and 5%.

[0023] In a second aspect, an improved salt-carrier product is formed by a process comprising: providing an aqueous salt-carrier slurry comprising an aqueous solvent and a selected weight percent solids mixture, the solids mixture comprising a salt and a carrier medium, the carrier medium being present in an amount of from about 2.77% to less than 25% by weight of the aqueous solvent, and the salt being present in an amount of from about 3.9% to about 42% by weight of the aqueous solvent; and exposing the aqueous salt-carrier slurry to a drying process to both: A) form carrier particles comprised of the carrier medium; and B) form a plurality of salt particles having an average size of from about 100 nanometers to less than 2 microns on the surface of the carrier particles.

[0024] In another embodiment, the carrier medium is maltodextrin and the drying process is a freeze drying, spray drying, spray cooking, or roll drying process.

[0025] In another embodiment, the salt is a salt of sodium, chloride, potassium, or sulfate ions.

[0026] In another embodiment, the carrier medium is a bulking agent, a carbohydrate or derivative thereof, a hydrocolloid, a protein, a protein derivative, a yeast extract, a flavor enhancer, a lipid, a mineral, or a salt.

[0027] In another embodiment, the carrier medium comprises two or more different medium materials.

[0028] In another embodiment, the interior of the carrier particles is substantially devoid of salt crystals.

[0029] In another embodiment, the aqueous salt-carrier slurry comprises salt plus carrier in an amount between about 10% and 36% by weight of the aqueous salt-carrier slurry and salt in an amount between about 2.5% and less than 25% by weight of the aqueous salt-carrier slurry, and the aqueous salt-carrier slurry is prepared by heating the salt, carrier, and water to a temperature of about 176°F ± 10°F (80°C ± 5.6°C) until the water, salt, and carrier are substantially dissolved to a moisture content of between about 1.2% and 5%.

[0030] In another embodiment, the salt carrier product adheres better to food products than salt that is not attached to carrier particles.

[0031] In another embodiment, the food product is potato chips. In another embodiment, the food product is corn chips.

[0032] In another embodiment, the food product is a nut.

[0033] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of any of the described embodiments, suitable methods and materials are described below. The materials, methods, and examples are illustrative only and are not intended to be limiting. In the event of conflict with terms used in the art, the present specification, including definitions, will control.

[0034] The details of one or more embodiments are set forth in the accompanying drawings and the description below. Other features, objects, and advantages will become apparent from the drawings and detailed description, and from the claims. [Brief explanation of the drawings]

[0035] [Figure 1] 1 is a schematic flow diagram illustrating a process for making the improved salt-carrier products described herein. [Figure 2] 1 is a scanning electron micrograph (SEM) of an improved salt-carrier product illustrating the size of salt particles on one example of the improved salt-carrier product described herein. DETAILED DESCRIPTION OF THE INVENTION

[0036] For table or surface (sprinkle) 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 onto food for immediate consumption or during further processing, they provide a low-intensity, long-lasting, and uneven salty taste. Most cooked foods are chewed and swallowed for only a short time; therefore, salt is sometimes added at fairly high concentrations to compensate for incomplete dissolution and short residence time in the mouth. As a result, consumers may ingest salt that is still in granular form, thereby consuming much more sodium than is necessary to achieve the desired "salty" taste.

[0037] Generally, by providing small consumable salt particles with a large surface area-to-volume ratio, a desired level of saltiness can be achieved while reducing sodium consumption. Generally, the surface area-to-volume ratio of particles increases as particle size decreases. Thus, small salt particles provide increased interaction with saliva and sensory physiology in the mouth, e.g., tongue, cheeks, gums, etc., which may result in an increased salty taste sensation. Because more of the salt particle surface is exposed to saliva, the dissolution rate of the salt particles is greater than that of regular, commercial salt particles found, for example, in restaurants. Because the residence time of food in the mouth is relatively short, increasing the dissolution rate of the salt particles can have a significant effect on the salty taste sensation.

[0038] As used herein, the phrases "nanometer- to micron-sized" or "nanometer- to micron-scale" and similar phrases have their ordinary meaning, i.e., they refer to objects having at least one dimension on the nanometer or micron scale.

[0039] As used herein, the phrases "nanometer- to micron-sized" or "nanometer- to micron-scale" and similar phrases have their ordinary meaning, i.e., they refer to an object having at least one dimension on the nanometer or micron scale. "Salt particles" may refer to a particular size, e.g., a narrow size distribution of particles, or an average size for a collection of particles of different sizes, e.g., a population of salt particles.

[0040] Nanometer- to micron-sized salt particles are provided for direct application on cooked foods or in food preparation. In this and other embodiments, other ingredients may be added to the salt particles to achieve certain storage or use parameters, such as bulk density, flow, anti-caking, hydrophobicity, and other parameters. In some embodiments, coagulating or wetting agents may be used to reduce the likelihood of the salt particles generating excessive amounts of dust when applied or used in food preparation.

[0041] Generally, nanometer- to micron-sized salt particles may be attached to a carrier to deliver the tiny salt particles to the consumer's mouth. The term "attached" as used herein has its ordinary meaning: joined or combined, or affixed. The processes involved in attaching the salt particles to the carrier may include chemical, ionic and covalent bonds, surface tension, adhesion, and any other physical process that joins two entities.

[0042] The term "attached" as used herein has its ordinary meaning: joined or merged, or affixed. The processes involved in attaching the salt particles to the carrier may include chemical ionic and covalent bonding, surface tension, adhesion, and any other physical process that joins two entities.

[0043] "Salt" can be any type of salt, for example, potassium chloride, or a combination of salts. In certain preferred embodiments, "salt" refers to salts of sodium, chloride, potassium, or sulfate ions. While the context of this disclosure focuses on providing low-sodium products for food products, the disclosed technology can be used for other purposes, including methods for introducing salt into biological systems for medical or veterinary uses. In certain embodiments, the methods and products described herein can be used in applications where rapid introduction of sodium can be advantageous, for example, in certain medical applications. The salt may contain certain additives, such as minerals or other chemical elements; in some cases, the additives may provide some health benefit.

[0044] Carriers include, but are not limited to, bulking agents, grain and tuber starches, maltodextrins, grain and tuber flours, hydrocolloids, proteins, protein powders, such as those derived from any plant or animal source, including, but not limited to, grain, tuber, dairy and whey powders; flavorings, and seasonings. Proteins may be any protein source derived from plants or animals, including dairy, meat, corn, etc. Carriers may vary in size and shape and may be processed from their original form (e.g., protein powders may be further refined or milled to a desired size) to provide desired functionality, such as bulk flow or bulk density. In some embodiments, using a carrier to deliver salt particles may provide certain loading, storage, and usage benefits. For example, a carrier may be selected to provide a desired bulk density for a particular salt-carrier product. In another example, a carrier may be selected for its bulk flow characteristics in large-scale food processing or for its hydrophobic or hygroscopic properties. Maltodextrin has been determined to be the preferred carrier. "Salt-carrier product" refers to nanometer or micron-scale salt particles attached to a carrier.

[0045] Generally, salt particles may be attached to the surface of a carrier. The degree of salt coverage on the particles may be varied to produce various taste effects, including adjusting the intensity of saltiness. Additionally, the bulk density of the salt, e.g., sodium chloride, in the salt-carrier product may be adjusted by controlling the salt coverage on the particles.

[0046] Generally, the salt-carrier products described herein can be agglomerated to provide desirable properties related to use, storage, handling, and other considerations. For example, to reduce dust, the salt-carrier products can include wetting agents or other additives to promote particle agglomeration. Other additives may be used to obtain desired bulk density, product flow, antimicrobial, or other material handling parameters.

[0047] 1 is a schematic flow diagram of an exemplary process for producing an improved salt-carrier product. The salt-carrier product can be produced according to one of many methods by performing the following steps, which do not necessarily have to be performed in the order presented.

[0048] In step 100, a solid composition of salt and carrier is prepared to create a salt-carrier slurry. A selected carrier, preferably maltodextrin, is added to water in a tank, stirred well, and the tank is heated to a temperature of 176°F ± 10°F (80°C ± 5.6°C) to dissolve the carrier. Salt is then added to the tank, and the aqueous salt-carrier solution is continued to be heated at a temperature of 176°F ± 10°F (80°C ± 5.6°C) and stirred for a sufficient time to ensure that the salt is dissolved, which becomes an aqueous salt-carrier slurry in step 300. Alternatively, the salt and carrier may be combined with water and heated at different temperatures for different times, as long as the salt, carrier, and water are substantially dissolved to form an aqueous salt-carrier slurry.

[0049] The concentration of salt in the salt solution can be adjusted to provide the desired coating of salt on the resulting salt-carrier product. The salt can include a single salt (e.g., sodium chloride) or a mixture of salts (e.g., sodium chloride, potassium chloride, ammonium chloride, etc.). The carrier can be any bulking agent, such as a powdered bulking agent, including, but not limited to, proteins, carbohydrates or their derivative(s) (maltodextrin, pregelatinized starch, gum, flour, etc.), hydrocolloids, hydrolyzed proteins, yeast extract, and flavorings. In some embodiments, a combination of different types of carriers can be used, for example, a combination of carbohydrates, starches, and potassium salts. The ratio of carrier to salt can be selected to obtain the desired working density or other properties of the salt-carrier product. The salt-carrier mixture can then be mixed until uniform.

[0050] Examples of solid compositions used to make the salt-carrier slurries of the improved salt-carrier products include: 11% to 39.9% salt plus carrier weight percentage of the aqueous solvent (water); 3.9% to less than 25% salt weight percentage of the aqueous solvent (water); 2.77% to 24.9% carrier weight percentage of the aqueous solvent (water); 10% to 39.9% salt plus carrier weight percentage of the aqueous salt-carrier slurry; 2.5% to 14.9% salt weight percentage of the aqueous salt-carrier slurry.

[0051] In step 400, the aqueous salt-carrier slurry is fed into a drying chamber nozzle with several orifices, ejecting the slurry into the drying chamber in step 500 at different angles and droplet sizes that can affect particle size, which is inversely proportional to the angular opening and directly proportional to the orifice opening. The inlet temperature of the drying chamber is preferably 360°F ± 25°F (182.2°C ± 13.9°C). Varying the amount of slurry pumped through the nozzle in step 400 can control the moisture content from 1.2% to 5%. The moisture content is the water content of the resulting product. The amount of slurry pumped through the nozzle into the drying chamber is controlled by a pump and compressor, while being slowed down by nozzle resistance (pressure drop).

[0052] The slurry must remain in the drying chamber until it reaches the desired moisture content and then drops into a collection hopper, or is drawn by a cyclone as in standard spray drying practice. As they exit the drying chamber outlet at a temperature of 200°F ± 25°F (93.3°C ± 13.9°C), a cyclone is followed in step 700 to collect the smaller particles that are too light to be drawn onto the drying chamber hopper; this is an especially important step because the particle size of this process produces more smaller particles than a typical spray drying process. There is a suction blower / scrubber process in step 750 and a bagging process in step 800 to bag the resulting salt-carrier particles.

[0053] The salt-carrier mixture may then be subjected to a process to drive off (evaporate) the water. Generally, it may be advantageous to drive off the water quickly to reduce the growth time of salt nuclei that form on the surface of the carrier during the drying process. Exemplary processes for removing water from the carrier-slurry mixture include spray drying, spray cooking, freeze drying, and drum drying.

[0054] In one approach, the average size of the salt particles can be controlled during the drying process, e.g., spray drying, by adjusting parameters including, but not limited to, one or more of the following: the salt-to-carrier ratio in the slurry as described in the examples above, and spray drying parameters including one or more of inlet temperature, pump speed, air flow, and compressor pressure. It will be understood that various other means can be used to achieve similar results. Drying temperatures and times can vary, especially if methods other than spray drying are used in the drying process.

[0055] The improved process produces salt particles having an average size of 100 nanometers to less than 2 microns attached to or on the surface of the carrier particles. Figure 2 shows an example of a salt-carrier product described herein having a salt particle size of 100 nm to less than 2 microns. Specifically, Figure 2 is an SEM image of the improved salt-carrier product, showing that the salt particles attached to or on the surface of the exemplary carrier particles were measured to be 1.3 microns to 1.5 microns.

[0056] A number of exemplary embodiments have been described. Nevertheless, it will be understood that various modifications are possible without departing from the spirit and scope of the inventive concepts presented herein. For example, suitable carriers may include any material capable of providing nucleation sites for salt crystals. Examples include inorganic materials, such as some plastics and synthetic fillers known in the art.

[0057] In general, the methods provided herein can be extended to other foods and food additives. For example, sugar particles can be grown on a suitable carrier using a process similar to that described above to provide a similar sugar-carrier product. Such an embodiment can provide a stronger sugar flavor than that obtained with commercially available sugar granules commonly found in restaurants and can help reduce overall sugar intake. Individuals with certain adverse health conditions, such as diabetes or obesity, may find such sugar-carrier products beneficial to their health.

[0058] Generally, the salt-carrier products described herein (and their equivalents) can be packaged for retail sale or bulk shipping. The products described herein can be used for sprinkling applications, such as in salt shakers, and in bulk applications, such as in large-scale food processing. The salt-carrier products described herein can be used as flavorings, softeners, flavor enhancers, additives, fillers, and other ingredients known to those who prepare and consume food, such as chefs, those in the food preparation industry, and consumers in general. Accordingly, other embodiments are within the scope of the following claims.

[0059] To gain consumer trust in the competitive snack food market, companies need to consistently produce well-coated potato chip products. Toward this end, it is important to understand how seasonings adhere to food surfaces so that the processes involved in coating snacks can be improved. The deposition of salt on potato chips affects the flavor of the product and influences whether consumers will purchase the product.

[0060] Scientists at Ohio State University investigated many factors that may affect how salt adheres to potato chips: surface oil content (SOC), chip temperature, time between frying and coating the product, oil composition, salt particle size, salt crystal form, and the use of electrostatics. The best adhesion conditions appear to involve applying small salt particles to an oily surface. “Optimize the adhesion of salt onto potato chips,” The Free Library . 2008 Food Technology Intelligence, Inc. June 30, 2019.

[0061] The researchers created chips with three different SOC levels: high, low, and no SOC. They patted the fried chips with paper towels to reduce the SOC levels. They extracted the fried chips with hexane to remove the SOC. They baked the fried chips to increase the chip temperature.

[0062] The researchers fried chips in soybean, olive, corn, peanut, and palm oil to examine the effect of oil composition. NaCl crystals of five different particle sizes and three different shapes were non-electrostatically coated onto the chips. Five different salt sizes were electrostatically applied to all SOC chips using a powder applicator. A feeder mimicking a moving conveyor belt used in commercial settings removed the salt.

[0063] Chips with high SOC had the highest salt adhesion, with SOC being the most dominant factor. Increasing chip temperature increased SOC and adhesion activity. Increasing the time between frying and coating the chips reduced the degree of adhesion in low SOC chips but had no effect on high and no SOC chips. Changing the oil composition did not change adhesion values.

[0064] Increasing the size of the salt particles reduced the degree of adhesion on all SOC chips. The effect of salt size was most evident on chips with lower SOC. Larger shaped crystals adhered to a lesser extent than smaller shaped crystals on all SOC chips, except for the large cubic shaped crystals on the low SOC chips. On chips with low or no SOC levels, cubic shaped crystals provided the best adhesion properties. Electrostatic coating improved adhesion values for all salt sizes.

[0065] The relationship between salt particle size and adhesion has also been mentioned by Amos Nussinovitch, Adhesion in Foods (2017). Ertran Ermiss, in his Ph.D. thesis at the University of Greenwich, Greenwich, entitled Establishment of a Repeatable Test Procedure for Measuring Adhesion Strength of Particles In Contact With Surfaces (2011), stated that the electrostatic force between a seasoning particle and a crisp substrate can be calculated as follows:

[0066] Electrostatic force (F el ) calculation The electrostatic interaction between a condiment particle and a crisp substrate can be thought of as a Coulomb interaction between two oppositely charged particles located on either side of the surface, given by the following equation (Bowling, 1988):

number

[0067] Here, q is the net charge of the seasoning particle, and ε is the dielectric constant of a vacuum. r is the relative permittivity of the intervening medium (in this case, oip). R pis the equivalent radius of the particle, and h is the surface-to-surface distance of separation. Finally, the language used in the specification has been chosen primarily for readability and instructional purposes, and may not have been chosen to delineate or limit the subject matter of the invention. Accordingly, it is intended that the scope of the invention be limited not by this detailed description, but rather by any claims asserted on this application based thereon. Accordingly, the disclosure of embodiments of the invention is intended to be illustrative, but not limiting, of the scope of the invention.

[0068] The improved salt-carrier product adheres to and coats foods, including potato chips, corn chips, nuts, and other snack chips, better than salt not attached to carrier particles. Better adhesion to foods means that when approximately equal volumes of salt not attached to a carrier product and the improved salt-carrier product are applied to the same food, less salt-carrier product by volume will not adhere to the food than salt not attached to carrier particles.

[0069] The invention has been described in terms of specific embodiments. The alternatives described herein are merely illustrative examples and in no way limit the alternatives. The steps of the invention can be performed in a different order and still achieve desirable results. It will be apparent to those skilled in the art that various changes and modifications can be made to the invention described herein. To the extent that these variations depart from the scope and spirit of what is described herein, they are intended to be embraced therein. Those skilled in the art will understand that various changes in form and detail can be made therein without departing from the scope of the invention, which is encompassed by the appended claims.

Claims

1. 1. A method for producing a salt-carrier product, comprising the steps of: providing an aqueous salt-carrier slurry comprising an aqueous solvent and a selected weight percent of a solids mixture, said solids mixture comprising: a salt present in an amount of from 2.5% to less than 14.9% by weight of the aqueous solvent; a carrier medium present in an amount of from 2.77% to less than 25% by weight of said aqueous solvent; Including, the aqueous salt-carrier slurry comprises the salt and the carrier in an amount of 10% to 36% by weight of the aqueous salt-carrier slurry; the aqueous salt-carrier slurry is prepared by heating the salt, the carrier, and water to a temperature of 80° C.±5.6° C. until the water, the salt, and the carrier are dissolved to a moisture content of 1.2% to 5%; exposing said aqueous salt-carrier slurry to a drying process, whereby A) forming carrier particles comprised of the carrier medium; and B) forming a plurality of salt particles with an average size of less than 100 nanometers on the surface of said carrier particles. A method comprising: The method wherein the salt-carrier product adheres better to food than salt that does not adhere to carrier particles.

2. 10. The method of claim 1, wherein the drying process comprises spray drying at an output temperature of 93.3°C ± 13.9°C, and the drying process is followed by a cyclone step.

3. 10. The method of claim 1, wherein the aqueous salt-carrier slurry comprises the salt and the carrier in an amount of from 10% to 36% by weight of the aqueous salt-carrier slurry.

4. 10. The method of claim 1, wherein the aqueous salt-carrier slurry comprises the salt and the carrier in an amount of from 15% to 35% by weight of the aqueous salt-carrier slurry.

5. 10. The method of claim 1, wherein the carrier medium is maltodextrin and the drying process is a freeze drying, spray drying, spray cooking, or roll drying process.

6. The method of claim 5 , wherein the salt is sodium chloride, potassium chloride, or a salt of sulfate ions.

7. 7. The method of claim 6, wherein the carrier medium comprises two or more carriers selected from the group consisting of a bulking agent, a carbohydrate or derivative thereof, a protein, a protein derivative, a yeast extract, a flavor enhancer, a lipid, a mineral, or a salt.

8. 10. The method of claim 1, wherein the food product is selected from the group consisting of potato chips, corn chips, and nuts.

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