Salt substitute compositions

Abstract

Disclosed herein is a salt substitute composition and methods for making the salt substitute composition. The salt substitute composition includes sodium chloride, potassium chloride, ammonium chloride, acidulant and binder. The salt substitute composition is a plurality of particles of specific particle size distribution. The plurality of particles may comprise or consist of agglomerates. Also disclosed herein are uses of the salt substitute composition, for example, as a seasoning and / or flavouring and a seasoning and / or flavouring comprising the salt substitute composition.

Description

[0001] Salt Substitute Compositions

[0002] Field of the Invention

[0003] The present invention relates to salt substitute compositions, uses of the salt substitute compositions and seasoning comprising the salt substitute compositions. The present invention also relates to methods of preparing salt substitute compositions, and salt substitute compositions prepared by the methods.

[0004] Background

[0005] Sodium chloride (salt) is well known to enhance the taste and texture of food products. However, too much dietary sodium is not healthy and can cause adverse health conditions such as high blood pressure and heart disease. As a result, many government agencies and health professionals are seeking to reduce the amount of salt in food. It is therefore desirable to produce lower sodium food products, especially snack food products.

[0006] However, a simple reduction in the amount of sodium chloride contained in a food product results in an unbalanced taste which is not the taste that the food is intended to have.

[0007] Therefore consumers generally do not favour such reduced-sodium food products.

[0008] As a result, there are a variety of salt substitutes available. A typical approach involves the combination of sodium chloride and potassium chloride possibly with other additives to mask the bitter, unappealing taste associated with potassium salts. However, these substitutes are not satisfactory from a taste point of view as they do not provide a similar saltiness as sodium chloride.

[0009] There therefore remains a need for salt substitute compositions which have the same or similar taste and appearance to sodium chloride but which contain a reduced amount of sodium chloride.

[0010] Summary

[0011] In a first aspect there is provided a salt substitute composition comprising a plurality of particles comprising about 30% to about 51% sodium chloride; about 30% to about 48.7% potassium chloride; about 0.1% to about 10% ammonium chloride; about 0.1% to about 10% acidulant; and about 0.1% to about 5% binder, wherein the plurality of particles have a D50 particle size distribution of between about 25 pm and about 345 pm.

[0012] In some embodiments, the plurality of particles further comprise a bitter blocker. In some embodiments, the plurality of particles comprise or consist of a plurality of agglomerates.

[0013] In some embodiments, the agglomerates comprises core particles and bridging particles.

[0014] In some embodiments, the core particles comprise sodium chloride and potassium chloride.

[0015] In some embodiments, the core particles further comprise ammonium chloride, binder and acidulant.

[0016] In some embodiments, the bridging particles comprise sodium chloride, ammonium chloride, binder and acidulant.

[0017] In some embodiments, the bridging particles comprise sodium chloride and potassium chloride and optionally binder.

[0018] In some embodiments, the bridging particles comprise sodium chloride and potassium chloride, binder and optionally bitter blocker.

[0019] In some embodiments, the core particles consist of sodium chloride and potassium chloride, and the bridging particles comprise sodium chloride, ammonium chloride, binder and acidulant.

[0020] In some embodiments, the core particles comprise sodium chloride, potassium chloride, ammonium chloride, acidulant and binder, and the bridging particles consist of sodium chloride and potassium chloride.

[0021] In some embodiments, the core particles comprise sodium chloride, potassium chloride, ammonium chloride, acidulant and binder, and the bridging particles consist of sodium chloride, potassium chloride and binder.

[0022] In some embodiments, the agglomerates further comprise a coating.

[0023] In some embodiments, the coating comprises sodium chloride and optionally potassium chloride, ammonium chloride, magnesium chloride, lysine hydrochloride, acidulant, bitter blocker and / or binder. In some embodiments, the acidulant is selected from the group consisting of acetic acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, ascorbic acid, lactic acid and / or phosphoric acid, or a mixture thereof.

[0024] In some embodiments, the binder is selected from the group consisting of maltodextrin, food starch, potato starch, tapioca starch and / or gum Arabic, or a mixture thereof.

[0025] In some embodiments, the core particles have a D50 particle size distribution of between 25 and 345 pm.

[0026] In some embodiments, the plurality of particles have a bulk density of about 500kg / M3to about 960kg / M3.

[0027] In a second aspect there is provided use of a salt substitute according to the first aspect as seasoning and / or flavoring.

[0028] In a third aspect, there is provided a seasoning or flavoring comprising a salt substitute composition according to the first aspect.

[0029] In a fourth aspect, there is provided a method of preparing a salt substitute composition comprising mixing together sodium chloride, potassium chloride, ammonium chloride, acidulant, binder and optionally bitter blocker to form a mixture, wherein the salt substitute composition comprises a plurality of particles comprising: 30-51% sodium chloride; SO- 48.7% potassium chloride; 0.1-10% ammonium chloride; 0.1-10% acidulant; and 0.1-5% binder; wherein the plurality of particles have a D50 particle size distribution of between about 25 pm and about 345 pm.

[0030] In some embodiments, one or more of the sodium chloride, potassium chloride, ammonium chloride, acidulant, binder and optionally bitter blocker are provided in particulate form.

[0031] In some embodiments, one or more of the sodium chloride, potassium chloride, ammonium chloride, acidulant, binder and optionally bitter blocker are provided in the form of a solution, wherein the method further comprises the step of drying the mixture to form the plurality of particles. In a fifth aspect, there is provided a salt substitute composition prepared by the method of the fourth aspect.

[0032] In a sixth aspect, there is provided a method of preparing a salt substitute composition comprising providing a plurality of core particles comprising sodium chloride and potassium chloride and optionally ammonium chloride, acidulant, bitter blocker and / or binder, agglomerating the plurality of core particles with an aqueous solution comprising sodium chloride and optionally potassium chloride, ammonium chloride, acidulant, bitter blocker and / or binder to form a plurality of particles comprising a plurality of agglomerates, and drying the plurality of particles to form the salt substitute composition, wherein the salt substitution composition comprises: 30-51% sodium chloride; 30-48.7% potassium chloride; 0.1-10% ammonium chloride; 0.1-10% acidulant; and 0.1-5% binder, and wherein the salt substitute composition has a D50 particle size distribution of between about 25 pm and about 345 pm.

[0033] In some embodiments, the aqueous solution dries to form bridging particles that bridge the core particles together to form the agglomerate.

[0034] In some embodiments, the agglomerates are formed using mechanical agglomeration and / or pneumatic agglomeration.

[0035] In some embodiments, the method further comprises reducing the size of the agglomerates to a D50 particle size distribution of between about 25 pm and about 345 pm.

[0036] In some embodiments, the core particles comprise sodium chloride and potassium chloride, and the aqueous solution comprises sodium chloride, ammonium chloride, acidulant, binder, water and optionally bitter blocker.

[0037] In some embodiments, the core particles comprise sodium chloride, potassium chloride, ammonium chloride, acidulant and binder, and the aqueous solution comprises sodium chloride, potassium chloride and water.

[0038] In some embodiments, the core particles comprise sodium chloride, potassium chloride, ammonium chloride, acidulant and binder, and the aqueous solution comprises sodium chloride, potassium chloride, binder and water.

[0039] In some embodiments, the method further comprises coating the agglomerates. In some embodiments, the agglomerates are coated by atomised spraying.

[0040] In some embodiments, the coating comprises sodium chloride and optionally potassium chloride, ammonium chloride, magnesium chloride, lysine hydrochloride, acidulant, bitter blocker and / or binder.

[0041] In some embodiments, the aqueous solution comprises a solids content of about 2% to about 40%.

[0042] In some embodiments, the ratio of core particles to aqueous solution is between about 15:1 and 1:1.

[0043] In a seventh aspect, there is provided a salt substitute composition prepared by the method of the sixth aspect.

[0044] All recited percentages are by weight unless otherwise specified.

[0045] Brief Description of the Figures

[0046] Figure 1a is a graph showing the particle size distribution of 3SR11 , a salt substitute composition in the form of a powder, according to the present disclosure. The analysis was repeated three times, as denoted by the three lines on the graph.

[0047] Figure 1b is a graph showing the particle size distribution of 3SR9, a salt substitute composition in the form of a powder, according to the present disclosure. The analysis was repeated three times, as denoted by the three lines on the graph.

[0048] Figure 2 is a block graph showing the perceived difference in appearance and texture for two crisp samples salted with a salt substitute composition in the form of a powder (3SR11 and 3SR9) as compared to a Control sample.

[0049] Figure 3 is a graph showing the appearance and aroma profile of two crisp samples salted with a salt substitute composition in the form of a powder (3SR11 or 3SR9) as compared to a Control sample.

[0050] Figure 4 is a graph showing the texture profile of two crisp samples salted with a salt substitute composition in the form of a powder (3SR11 or 3SR9) as compared to a Control sample.

[0051] Figure 5 is a graph showing the flavour and aftertaste profile of two crisp samples salted with a salt substitute composition in the form of a powder (3SR11 or 3SR9) as compared to a Control sample. Figure 6 is a graph showing the salt intensity profile of two crisp samples salted with a salt substitute composition in the form of a powder (3SR11 or 3SR9) as compared to a Control sample.

[0052] Figure 7 is a graph showing the particle size distribution of 3SR20, a salt substitute composition in the form of a powder, according to the present disclosure. The analysis was repeated three times, as denoted by the three lines on the graph.

[0053] Figure 8 is a graph showing the particle size distribution of 3SR20PB1, a salt substitute composition in the form of a powder, according to the present disclosure. The analysis was repeated three times, as denoted by the three lines on the graph.

[0054] Figure 9 is a graph showing the particle size distribution of 3SR20PB2, a salt substitute composition in the form of a powder, according to the present disclosure. The analysis was repeated three times, as denoted by the three lines on the graph.

[0055] Figure 10 is a graph showing the particle size distribution of 3SR20PB3, a salt substitute composition in the form of a powder, according to the present disclosure. The analysis was repeated three times, as denoted by the three lines on the graph.

[0056] Figure 11 is a graph showing the results of the rank rating sensory testing of four crisp samples salted with a salt substitute composition in the form of a powder, according to the present disclosure (3SR20P, 3SR20PB1 , 3SR11 PB2, or 3SR20PB3) as compared with a Control and a positive Control (KCLS).

[0057] Figure 12 is a graph showing the time intensity curves following sensory testing of four crisp samples salted with a salt substitute composition in the form of a powder, according to the present disclosure (3SR20P, 3SR20PB1 , 3SR11 PB2, or3SR20PB3) as compared with a Control and a positive Control (KCLS).

[0058] Figure 13 is a graph showing the particle size distribution of 3SR11G, a salt substitute composition comprising a plurality of agglomerates made by pneumatic agglomeration, according to the present disclosure. The analysis was repeated three times, as denoted by the three lines on the graph.

[0059] Figures 14a and 14b are SEM images of a salt substitute composition comprising a plurality of agglomerates made by pneumatic agglomeration (3SR11G) at 100x magnification.

[0060] Figures 15a and 15b are SEM images of a salt substitute composition comprising a plurality of agglomerates made by pneumatic agglomeration (3SR11G) at 500x magnification and 2000x magnification, respectively.

[0061] Figure 16 is a SEM image of a salt substitute composition comprising a plurality of agglomerates made by pneumatic agglomeration (3SR11G) at 10000x magnification.

[0062] Figure 17 is a graph showing the results of the rank rating sensory testing of two crisp samples salted with a salt substitute composition (3SR11 P and 3SR11G), according to the present disclosure, as compared with a Control and a negative Control. 3SR11 P was in the form of a powder and 3SR11G was in the form of agglomerates made by pneumatic agglomeration.

[0063] Figure 18 is a graph showing the time intensity curves following sensory testing of two crisp samples salted with a salt substitute composition (3SR11 P and 3SR11G), according to the present disclosure, as compared with a Control and a negative Control. 3SR11 P was in the form of a powder and 3SR11G was in the form of agglomerates made by pneumatic agglomeration.

[0064] Figure 19 is a graph showing the particle size distribution of 3SR11G3M, a salt substitute composition comprising a plurality of agglomerates made by pneumatic agglomeration, according to the present disclosure. The analysis was repeated three times, as denoted by the three lines on the graph.

[0065] Figures 20a and 20b are SEM images of a salt substitute composition comprising a plurality of agglomerates made by pneumatic agglomeration (3SR11G3M) at 100x magnification. Figures 21a and 21b are SEM images of a salt substitute composition comprising a plurality of agglomerates made by pneumatic agglomeration (3SR11G3M) at 500x magnification.

[0066] Figures 22a and 22b are SEM images of a salt substitute composition comprising a plurality of agglomerates made by pneumatic agglomeration (3SR11G3M) at 10000x magnification. Figure 23 is a graph showing the particle size distribution of 3SR11GPS, a salt substitute composition comprising a plurality of agglomerates made by pneumatic agglomeration. The analysis was repeated three times, as denoted by the three lines on the graph.

[0067] Figure 24 is a graph showing the particle size distribution of 3SR11GGA, a salt substitute composition comprising a plurality of agglomerates made by pneumatic agglomeration, according to the present disclosure. The analysis was repeated three times, as denoted by the three lines on the graph.

[0068] Figure 25 is a graph showing the particle size distribution of 3SR11GTS, a salt substitute composition comprising a plurality of agglomerates made by pneumatic agglomeration, according to the present disclosure. The analysis was repeated three times, as denoted by the three lines on the graph.

[0069] Figure 26 is a graph showing the results of the rank rating sensory testing of five crisp samples salted with a salt substitute composition, according to the present disclosure (3SR11 P, 3SR11G3M, 3SR11GPS, 3SR11GGA or 3SR11GTS) as compared with a Control. 3SR11P was in the form of a powder and 3SR11G3M, 3SR11GPS, 3SR11GGA and 3SR11GTS were in the form of agglomerates made by pneumatic agglomeration.

[0070] Figure 27 is a diagram showing the results of the rank rating sensory testing of five crisp samples salted with a salt substitute composition, according to the present disclosure (3SR11 P, 3SR11G3M, 3SR11GPS, 3SR11GGA or 3SR11GTS) as compared with a Control. 3SR11P was in the form of a powder and 3SR11G3M, 3SR11GPS, 3SR11GGA and 3SR11GTS were in the form of agglomerates made by pneumatic agglomeration.

[0071] Figure 28 is a graph showing the time intensity curves following sensory testing of five crisp samples salted with a salt substitute composition, according to the present disclosure (3SR11 P, 3SR11G3M, 3SR11GPS, 3SR11GGA or 3SR11GTS) as compared with a Control. 3SR11P was in the form of a powder and 3SR11G3M, 3SR11GPS, 3SR11GGA and 3SR11GTS were in the form of agglomerates made by pneumatic agglomeration.

[0072] Figure 29 is a graph showing the particle size distribution of H102, a salt substitute composition comprising a plurality of agglomerates made by mechanical agglomeration according to the present disclosure. The analysis was repeated three times, as denoted by the three lines on the graph.

[0073] Figures 30a and 30b are SEM images of a salt substitute composition comprising a plurality of agglomerates (H102) formed by mechanical agglomeration at 100x and 500x magnification respectively.

[0074] Figures 31a and 31b are SEM images of a salt substitute composition comprising a plurality of agglomerates (H102) formed by mechanical agglomeration at 10000x and 2000x magnification respectively.

[0075] Figure 32 is a graph showing the particle size distribution of H108, a salt substitute composition comprising a plurality of agglomerates made by mechanical agglomeration, according to the present disclosure.

[0076] Figure 33 is a graph showing the particle size distribution of H109, a salt substitute composition comprising a plurality of agglomerates made by mechanical agglomeration, according to the present disclosure.

[0077] Figures 34a and 34b are SEM images of a salt substitute composition comprising a plurality of agglomerates (H108) formed by mechanical agglomeration at 100x and 500x magnification respectively.

[0078] Figures 35a and 35b are SEM images of a salt substitute composition comprising a plurality of agglomerates (H108) formed by mechanical agglomeration at 10000x and 2000x magnification respectively.

[0079] Figures 36a and 36b are SEM images of a salt substitute composition comprising a plurality of agglomerates (H109) formed by mechanical agglomeration at 100x and 500x magnification respectively.

[0080] Figures 37a and 37b are SEM images of a salt substitute composition comprising a plurality of agglomerates (H109) formed by mechanical agglomeration at 10000x and 2000x magnification respectively.

[0081] Figure 38 is a diagram showing the results of the rank rating sensory testing of three crisp samples salted with a salt substitute composition, according to the present disclosure (3SR20G-H102 [S12]; 3SR20G-H108 [S18] or 3SR20G-H109 [S19]) as compared with a Control. The salt substitute compositions were prepared by mechanical agglomeration. Figure 39 is a diagram showing the results of the rank rating sensory testing (significant attributes) of four crisp samples salted with a salt substitute composition, according to the present disclosure (3SR20P, 3SR20S12, 3SR20S18 or 3SR20S19) as compared to a Control and a positive Control. The salt substitute compositions were prepared by mechanical agglomeration.

[0082] Figure 40 is a diagram showing the results of the rank rating sensory testing (all attributes) of four crisp samples salted with a salt substitute composition, according to the present disclosure (3SR20P, 3SR20S12, 3SR20S18 or 3SR20S19), as compared to a Control and a positive Control. The salt substitute compositions were prepared by mechanical agglomeration.

[0083] Figure 41 is a graph showing the time intensity curves following sensory testing of four crisp samples salted with a salt substitute composition, according to the present disclosure (3SR20P, 3SR20S12, 3SR20S18 or 3SR20S19) as compared to a Control and a positive Control. The salt substitute compositions were prepared by mechanical agglomeration. Figure 42 is a diagram showing the results of the sensory testing of three crisp samples salted with a coated salt substitute composition, according to the present disclosure (3SR20G46, 3SR20G48 or 3SR20410) as compared with an uncoated salt substitute composition and a Control. The salt substitute compositions were prepared by pneumatic agglomeration and coated by atomised spraying.

[0084] Figure 43 is a schematic diagram showing the principles of mechanical agglomeration. In this schematic, core and bridging particles are shown as distinct regions of an agglomerate. Figure 44 is a schematic diagram showing the principles of pneumatic agglomeration. In this schematic, core and bridging particles are shown as distinct regions of an agglomerate. Figure 45 is an energy-disruptive X-ray (EDX) SEM scan of 3SR11G, a salt substitute composition comprising a plurality of agglomerates made by pneumatic agglomeration, according to the present disclosure. The Figure shows the distribution of nitrogen, chloride, potassium, sodium and carbon throughout the agglomerate.

[0085] Figure 46 shows the energy-disruptive X-ray (EDX) spectrum for 3SR11G. In this Figure, the y-axis depicts the number of counts and the x-axis the energy of the X-rays.

[0086] Detailed Description

[0087] Salt (sodium chloride) is well known to enhance the taste and texture of food products. However, too much dietary sodium is not healthy and can cause adverse health conditions such as high blood pressure and heart disease and therefore there is a need for salt substitutes that contain lower amounts of sodium but maintain the ability to improve the taste and texture of food products to the same or similar extent as salt.

[0088] In the present invention, it has surprisingly been found that combining specific ingredients in specific amounts and at a particular particle size distribution provides a salt substitute composition that contains a reduced amount of sodium compared to salt, but which maintains the ability to improve the taste and texture of food products to the same, or similar, extent as salt.

[0089] The salt substitute composition disclosed herein comprises a plurality of particles comprising about 30% to about 51% sodium chloride; about 30% to about 48.7% potassium chloride; about 0.1% to about 10% ammonium chloride; about 0.1% to about 10% acidulant; and about 0.1% to about 5% binder, wherein the plurality of particles have a D50 particle size distribution of between about 25 pm and about 345 pm.

[0090] The plurality of particles can be in the form of a powder, which may have been prepared by mixing particulate forms of the ingredients and (if necessary), reducing the particle size distribution to between 25 and 345 pm. Alternatively, one or more ingredients may be in the form of a solution and the plurality of particles are formed after mixing the ingredients and drying the solution. The plurality of particles may alternatively, comprise or consist of a plurality of agglomerates. In this case, the plurality of agglomerates may comprise core particles and bridging particles. The agglomerates may be made by agglomerating core particles with an aqueous solution which dries to form bridging particles that bridge the core particles together.

[0091] Ingredients

[0092] The plurality of particles comprise sodium chloride (NaCI). Any food grade sodium chloride may be used. The plurality of particles comprise about 30% to about 51% sodium chloride, preferably about 40% to about 50%. The plurality of particles contain up to about 51% sodium chloride, preferably up to about 50% sodium chloride, or up to about 45% sodium chloride, or up to about 40% sodium chloride. Where the plurality of particles comprise or consist of a plurality of agglomerates and the agglomerates comprise core particles and bridging particles, the sodium chloride may be present in the core particles, or in the bridging particles or in both the core and the bridging particles. In preferred embodiments, the sodium chloride is present in the core particles. The plurality of particles comprise potassium chloride. Potassium chloride is a known salt alternative to sodium chloride. Any food grade potassium chloride may be used. The plurality of particles comprise about 30% to about 48.7% potassium chloride, preferably about 40% to about 47% potassium chloride. The plurality of particles contain about 30% up to about 48.7% potassium chloride, preferably about 30% up to about 48% potassium chloride, or about 30% up to about 47% potassium chloride, or about 30% up to about 45% potassium chloride. Where the plurality of particles comprise or consist of a plurality of agglomerates and the agglomerates comprise core particles and bridging particles, the potassium chloride may be present in the core particles, or in the bridging particles or in both the core and the bridging particles. In preferred embodiments, the potassium chloride is present in the core particles.

[0093] The plurality of particles comprise ammonium chloride. Ammonium chloride is also known as ‘Sal ammoniac’ and ‘Noushader salt’ and is commonly used as a food additive. Any food grade ammonium chloride may be used. The plurality of particles comprise about 0.1% to about 10% ammonium chloride. In preferred embodiments, the plurality of particles comprises about 3% to about 5% ammonium chloride. In particularly preferred embodiments, the plurality of particles comprises about 4% ammonium chloride. The plurality of particles contain about 0.1% up to about 10% ammonium chloride, preferably about 0.1% up to about 8% ammonium chloride for example, about 0.1% up to about 6% ammonium chloride, or about 0.1% up to about 5% ammonium chloride. Where the plurality of particles comprise or consist of a plurality of agglomerates and the agglomerates comprise core particles and bridging particles, the ammonium chloride may be present in the core particles, or in the bridging particles or in both the core and the bridging particles. In preferred embodiments, the ammonium chloride is present in the bridging particles.

[0094] The plurality of particles comprise an acidulant. The acidulant may be any food grade acidulant. Suitable examples include acetic acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, ascorbic acid, lactic acid, and / or phosphoric acid. Preferably, the acidulant is selected from the group consisting of succinic acid, fumaric acid and / or ascorbic acid. In most preferred embodiments, the acidulant is succinic acid. The acidulant may comprise a combination of different food grade acidulants. The plurality of particles comprise about 0.1 to about 10% acidulant. In preferred embodiments, the plurality of particles comprise about 0.3 to about 5%, such as 0.5 to about 2% acidulant. In particularly preferred embodiments, the plurality of particles comprise about 0.75% to about 1% acidulant. The plurality of particles contain about 0.1% up to about 10% acidulant. For example, the plurality of particles may contain about 0.1% up to about 5% acidulant, or about 0.1% up to about 3% acidulant, or about 0.1% up to about 2% acidulant. Where the plurality of particles comprise or consist of a plurality of agglomerates and the agglomerates comprise core particles and bridging particles, the acidulant may be present in the core particles, or in the bridging particles or in both the core and the bridging particles. In preferred embodiments, the acidulant is present in the bridging particles.

[0095] The plurality of particles comprise a binder. A binder functions to improve the physical and / or rheological properties of the plurality of particles. In particular, where the plurality of particles comprise or consist of a plurality of agglomerates, the binder functions to improve the physical and / or rheological properties of the agglomerates.

[0096] The binder may have a sweet taste. Ingredients with a sweet taste may increase the perception of saltiness. The binder may therefore also function to increase the perception of saltiness of the plurality of particles.

[0097] It is hypothesized that where the plurality of particles comprise or consist of a plurality of agglomerates, it can be beneficial for the binder to be located close to the outside of the agglomerate. This is because the binder will be dissolved first upon consumption, which will result in quick release of the sweet taste, which can enhance the perception of saltiness when the salty flavors are subsequently released.

[0098] The binder may be any food grade binder. Suitable examples include maltodextrin, gum Arabic, potato starch, food starch, cellulose, xanthan gum, psyllium husk, flax, tapioca starch, rice, oatmeal, wheat flour and guar gum. In preferred embodiments, the binder is selected from the group consisting of maltodextrin, potato starch, tapioca starch and / or gum Arabic. In particularly preferred embodiments, the binder is maltodextrin. Maltodextrin is a preferred binder because it helps to improve the wettability of the plurality of particles. Where the plurality of particles comprise or consist of a plurality of agglomerates, maltodextrin improves the wettability of the agglomerates. Wettability is the ability of a plurality of particles to absorb water on the surface and get wet. Improved wettability is desirable because it may increase the rate of release of flavors and / or may affect satiation.

[0099] Maltodextrin is a food additive used as a preservative, thickener and / or bulking agent. Maltodextrin consists of D-glucose units connected in chains of variable length.

[0100] Maltodextrins are classified by dextrose equivalent (DE) and have a DE between 3 and 22. The higher the DE values the shorter the glucose chains, the higher the sweetness and solubility and the lower the heat resistance. Any food grade maltodextrin may be used in the plurality of particles. In preferred embodiments, maltodextrin DE 18-22 is used, in particularly preferred embodiments, maltodextrin DE20 is used. Maltodextrin has a sweet taste and therefore increases the perception of saltiness when used as a binder.

[0101] The plurality of particles comprise about 0.1% to about 5% binder. In preferred embodiments, the plurality of particles comprise about 1% to about 4% binder. In particularly preferred embodiments, the plurality of particles comprise about 3% binder. It can alternatively be said that the plurality of particles comprises about 0.1% up to about 5% binder. For example, about 0.1% up to about 4% binder, or about 0.1% up to about 3% binder. Where the plurality of particles comprise or consist of a plurality of agglomerates and the agglomerates comprise core particles and bridging particles, the binder may be present in the core particles, or in the bridging particles or in both the core and the bridging particles. In preferred embodiments, the binder is present in the bridging particles.

[0102] The plurality of particles may additionally comprise a bitter blocker. In some embodiments, the plurality of particles comprises about 0.001% to about 5% bitter blocker, for example about 0.01% to about 4% bitter blocker, or about 0.02% to about 3% bitter blocker, or about 0.03% to about 1% bitter blocker. In such embodiments, the total amount of ingredients in the plurality of particles is 100%.

[0103] In some embodiments, about 0.001% to about 5% potassium chloride is replaced by a bitter blocker. In preferred embodiments, about 0.01% to about 4% potassium chloride is replaced by a bitter blocker, or about 0.02% to about 3% potassium chloride is replaced by a bitter blocker, or about 0.03% to about 1% potassium chloride is replaced by a bitter blocker.

[0104] In some embodiments, about 0.001% to about 5% sodium chloride is replaced by a bitter blocker. In preferred embodiments, about 0.01% to about 4% sodium chloride is replaced by a bitter blocker, or about 0.02% to about 3% sodium chloride is replaced by a bitter blocker, or about 0.03% to about 1% sodium chloride is replaced by a bitter blocker.

[0105] The term bitter blocker may also be referred to as a potassium chloride masker. Although potassium chloride is a well-known salt alternative to sodium chloride, too much potassium chloride will often result in a bitter or metallic taste. Where potassium chloride is used, it can therefore be desirable to include a bitter blocker and / or potassium chloride masker in the salt substitute composition. Bitter blockers are compounds which modify bitter taste, for example by interacting with the bitter taste perception pathway in some way. Any food grade bitter blocker may be used in the salt substitute composition. Examples of suitable bitter blockers include, but are not limited to, sugars and nucleotides, for example adenosine 5' monophosphate (AMP), and sugars such as inulin, maltose and / or, sucrose.

[0106] Where the plurality of particles comprise or consist of a plurality of agglomerates and the agglomerates comprise core particles and bridging particles, the bitter blocker may be present in the core particles, or in the bridging particles or in both the core and the bridging particles. The plurality of particles may further comprise a coating, or the agglomerates may further comprise a coating. In these cases, the coating may comprise a bitter blocker. A bitter blocker may be present in the bridging particles, or the core particles, or the coating, or any combination thereof.

[0107] Bitter blockers can also give a perception of enhanced saltiness and so they provide a means of managing both aftertaste and saltiness. It is hypothesized that salt taste is transduced by pathways beginning with interaction of bitter blockers with ion channels on / in taste receptors on the tongue. Increased rate of release may be perceived as increased saltiness perception which may be due to easier release mechanisms (e.g. in coatings vs in agglomerates) and / or distance between bitter blockers and taste receptors.

[0108] The location of bitter blockers in the plurality of particles (core and / or bridging in the case of the agglomerate) and / or in the coating can therefore be varied to manage the after taste and / or perceived saltiness of the salt substitute composition. For example, it can be advantageous to have a bitter blocker in the coating because the bitter blocker releases quickly and so by the time the potassium chloride in the plurality of particles has dissolved, the bitter blocker masks the associated aftertaste(s). It is hypothesized that close proximity of a bitter blocker between the coating and taste receptors enhances the rate of release and subsequent favorable taste perception.

[0109] Alternatively, if the saltiness perception is too great with the bitter blocker located in the coating, the bitter blocker can instead be located in the plurality of particles (either in the core particles and / or bridging particles in the case of an agglomerate).

[0110] Particle size distribution The plurality of particles have a D50 particle size distribution of between about 25 pm and about 345 pm.

[0111] The D50 particle size distribution may also be referred to as the median particle size distribution. The D50 or median particle size distribution is the determined particle size from which half of the particles are smaller and half of the particles are larger.

[0112] As outlined above, the plurality of particles can be in the form of a powder. In these embodiments, the powder has a D50 particle size distribution of between 25 pm and 345 pm. In other embodiments, the plurality of particles comprises or consists of agglomerates. In these embodiments, the agglomerates have a D50 particle size distribution of between 25 pm and 345 pm. In some embodiments, the plurality of particles (powder / agglomerate) have a D50 particle size distribution of between about 30 pm to about 150 pm.

[0113] It can alternatively or additionally be said that the plurality of particles (powder / agglomerate) have a mean particle size distribution of between about 25 pm and about 345 pm. In some embodiments, the mean particle size distribution is between about 70 pm and about 150 pm. The mean particle size distribution is the average particle size distribution of all particles. Laser diffraction results are reported on a volume basis, so the volume mean can be used to define the central point.

[0114] The particle size distribution is important because it has a significant impact on the delivery rate of sodium into the saliva, the maximum concentration of sodium in the saliva, the maximum perceived saltiness and the saltiness onset time. As an example, in a controlled chewing environment with controlled mixing, smaller crystals of salt give a faster, more salty delivery of sodium per unit sodium.

[0115] Structures - Powder Compositions

[0116] As outlined above, the plurality of particles can be in the form of a powder. To make the salt substitute composition when the plurality of particles is a powder, one method is to mix together sodium chloride, potassium chloride, ammonium chloride, acidulant, binder and optionally a bitter blocker to form a mixture, wherein the salt substitute composition comprises a plurality of particles comprising about 30% to about 51% sodium chloride; about 30% to about 48.7% potassium chloride; about 0.1% to about 10% ammonium chloride; about 0.1% to about 10% acidulant; and about 0.1% to about 5% binder; and wherein the plurality of particles have a D50 particle size distribution of between about 25 pm and about 345 pm. In some embodiments, one or more of the sodium chloride, potassium chloride, ammonium chloride, acidulant, binder and optionally bitter blocker are provided in particulate form. In preferred embodiments, all the ingredients are in particulate form. In some embodiments, the starting ingredients have a D50 particles size distribution of between about 25 pm and about 345 pm. In such embodiments, there is no need to reduce the particle size of the final plurality of particles. If however, one or more of the starting ingredients has a D50 particle size of greater than 345 pm, it may be necessary to reduce the particle size of the final plurality of particles to between about 25 pm and 345 pm.

[0117] In some embodiments, one or more of the of the sodium chloride, potassium chloride, ammonium chloride, acidulant, binder and optionally bitter blocker are provided in the form of a solution. In such embodiments, the method of preparing the salt substitute composition further comprises the step of drying the mixture to form the plurality of particles. Any method of drying the mixture may be used, preferably however, the mixture is dried by spray drying. Spray drying generally provides the required D50 particle size distribution of between about 25 pm and 345 pm and therefore avoids the need for an additional step of reducing the particle size.

[0118] The powder formulation delivers a comparable sensory experience compared to sodium chloride.

[0119] When the plurality of particles is in the form of a powder, the plurality of particles may further comprise a coating. The coating is described in more detail below.

[0120] Structures - Agglomerate Compositions

[0121] As outlined above, the plurality of particles may comprise or consist of a plurality of agglomerates. As used herein, the term agglomerate means particles joined together to form a larger mass. Typically, at least one or some of the individual particles making up the agglomerate can be distinguished.

[0122] The internal microstructure of an agglomerate can be characterised by its porosity. Porosity is a measure of empty spaces in a material. Porosity can be calculated as a fraction of the volume of empty spaces over the total volume and expressed as a value between 0 and 1 The porosity is said to be ‘continuous’ if pores (spaces) are interconnected, ‘opened’ if pores (spaces) arrive at the surface, and ‘closed’ if this is not the case. An agglomerate may have a mixture of open and closed porosity such a mixture may be a homogeneous mixture or a heterogeneous mixture.

[0123] Porosity is a key factor in determining the functionalities of an agglomerate. In the present disclosure, increased porosity leads to increased surface area which can affect wetting behaviour. For example, increased porosity can enable the agglomerates to rapidly dissolve in water / saliva, ideally faster than comparably sized monolithic NaCI crystals, and ideally with the ability to tune the release of various minor constituents.

[0124] In some embodiments, the plurality of agglomerates comprise core particles and bridging particles. The classic understanding of core and bridging particles as distinct regions of an agglomerate is demonstrated schematically in Figures 43 and 44. In the present disclosure, the core particles and bridging particles may be distinct regions and / or they may be distributed in a more uniform fashion throughout the agglomerate.

[0125] An advantage of agglomeration is that it can improve the properties of a powder, for example it can improve flow properties, dust generation, explosion risks, storage, mixing capacity, wetting properties, dispersion, solubility, and controlled release. Agglomeration can thus confer such benefits on the plurality of particles of the present disclosure.

[0126] The core particles and the bridging particles may have different formulations provided that the plurality of agglomerates comprise about 30% to about 51% sodium chloride, about 30% to about 48.7% potassium chloride, about 0.1% to about 10% ammonium chloride, about 0.1% to about 10% acidulant and about 0.1% to about 5% binder, and have a D50 particle size distribution of between about 25 pm and 345 pm. In some embodiments, it may be necessary to reduce the size of the agglomerates to a D50 particle size distribution of between 25 and 345 pm. The reduction in size may be done by griding the agglomerates. The grinding reduces the size of agglomerates by fracturing and / or mechanical action, dividing them into smaller fragments.

[0127] In some embodiments, the core particles comprise sodium chloride and potassium chloride. In some such embodiments, the core particles may further comprise ammonium chloride, binder and acidulant.

[0128] In some embodiments, the bridging particles comprise sodium chloride, ammonium chloride, binder and acidulant. In some embodiments, the bridging particles comprise sodium chloride and potassium chloride, bitter blocker and optionally binder.

[0129] In one specific embodiment, the core particles consist of sodium chloride and potassium chloride, and the bridging particles comprise sodium chloride, ammonium chloride, maltodextrin and acidulant.

[0130] In an alternative specific embodiment, the core particles comprise sodium chloride, potassium chloride, ammonium chloride, acidulant and maltodextrin, and the bridging particles consist of sodium chloride and potassium chloride.

[0131] In yet another specific embodiment, the core particles comprise sodium chloride, potassium chloride, ammonium chloride, acidulant and maltodextrin, and the bridging particles consist of sodium chloride, potassium chloride and maltodextrin.

[0132] The plurality of particles may be agglomerated by any known agglomeration method. The agglomeration can be, for example, by wet agglomeration, or by dry agglomeration.

[0133] Dry agglomeration may be by, for example, roller compaction or extrusion. Roller compaction is a process in which powders are forced between two rollers which compress the powders into sticks or sheets which are then ground into particles. Extrusion is undertaken by mixing a powder with liquid and then compressing the mixture and forcing it though a die. The product is then dried and broken down into particles.

[0134] Wet agglomeration uses a liquid binder (aqueous solution) to develop adhesion forces between the dry particles that are being agglomerated. The aqueous solution may dry to form bridging particles that bridge the core particles together. Wet agglomeration initially involves wetting the core particles. This initiates adhesion forces between the core particles. The next step is nucleation where the core particles come together and are held by liquid bridges (comprising the bridging particles) and capillary forces. Small groups of these particles may then come together to form larger particles, and thus the agglomerates are formed. The agglomerates are then dried. During drying some particles may break and erode creating smaller particles (or smaller agglomerates) and fines.

[0135] There are two main methods of wet agglomeration, mechanical mixing and pneumatic mixing. Pneumatic mixing can be by, for example, steam-jet agglomeration, spray drying or fluidized bed agglomeration. These methods are well known in the art. Steam-jet agglomeration is a continuous process where the core particles are exposed to steam (comprising the bridging particles) which aids particulate adhesion, followed by exposure of the agglomerates to warm air flowing upwards and countercurrent to the agglomerates, which dries and solidifies the liquid bridges formed between the core particles and the bridging particles. Spray drying involves spraying fine droplets of a liquid raw material (containing both core particles and bridging particles) into heated air which causes the droplets to dry to the point of stickiness, whereby they collide and create porous agglomerates. Fluidized bed agglomeration involves using an air stream to both agitate the particles and dry the agglomerates: core particles are charged into the fluidized bed chamber and fluidization is started. A spray of aqueous solution comprising bridging particles is then sprayed onto the core particles as they are fluidized. This encourages the particles to stick together and agglomerates are formed.

[0136] Mechanical mixing can be by, for example, pan or disk agglomeration, drum agglomeration or mixer agglomeration (also known as high shear agglomeration). These methods are well known in the art. Pan or disk agglomeration uses the rotation of a disk or bowl to agitate the core particles as they are sprayed with an aqueous solution. Drum agglomeration uses a drum to agitate the core particles. Mixer agglomeration agitates the power with a blade inside a bowl as the aqueous solution is sprayed over the bulk of the core particles.

[0137] In one embodiment, there is provided a method of preparing a salt substitute composition comprising providing a plurality of core particles comprising sodium chloride and potassium chloride and optionally ammonium chloride, acidulant, bitter blocker and / or binder; agglomerating the plurality of core particles with an aqueous solution comprising sodium chloride and optionally potassium chloride, ammonium chloride, acidulant, bitter blocker and / or binder to form a plurality of particles comprising a plurality of agglomerates; and drying the plurality of particles to form the salt substitute composition, wherein the salt substitution composition comprises: about 30% to about 51% sodium chloride; about 30% to about 48.7% potassium chloride; about 0.1% to about 10% ammonium chloride; about 0.1% to about 10% acidulant; and about 0.1% to about 5% binder; and wherein the salt substitute composition has a D50 particle size distribution of between about 25 pm and 345 pm.

[0138] In this embodiment, the aqueous solution may dry to form bridging particles that bridge the core particles together to form the agglomerate. In some embodiments, the agglomerates are formed by pneumatic agglomeration and / or mechanical agglomeration.

[0139] The method used to make the agglomerates impacts on properties including particle size distribution, density and porosity of the products. For example, mechanical agglomeration typically refers to a process where small powder particles form a relatively loose agglomeration with solid bridges between them. Pneumatic agglomeration, on the other hand, involves enlargement processes that produces denser particles with a layered structure. Pneumatic agglomeration generally provides agglomerates that are more closely packed than mechanical agglomeration.

[0140] Figure 43 schematically shows the principles of mechanical agglomeration and Figure 44 schematically shows the principles of pneumatic agglomeration. It can be seen that the bridging particles start as droplets which stick the core particles together, upon drying, they form a solid bridge between the core particles. In this classic understanding, the core and bridging particles can be seen as distinct regions of an agglomerate. It can also be seen from Figures 43 and 44 that the agglomerates formed from the pneumatic agglomeration (Figure 44) are more closely packed than those formed from mechanical agglomeration (Figure 43).

[0141] During pneumatic agglomeration, there are a variety of processing conditions that can be varied. These include, air inlet temperature, spray air pressure, air volume in, spray rate, relative inlet air humidity, nozzle configuration (top spray, bottom spray), nozzle tip size, and air flow rate. The processing conditions may affect the physical properties of agglomerates influenced by drying rates and uniformity. Optimum process conditions will be those that enable minimum elutriation, consistent agglomerate quality and maximum product yield.

[0142] During mechanical agglomeration, there are a variety of processing conditions that can be varied. These include chopper speed, impeller speed, liquid addition method, premix time, wet massing time, spray time, spray pressure, and bulk density. The processing conditions may affect the physical properties of agglomerates influenced by drying rates and uniformity. Optimum process conditions will be those that enable optimum agglomerate growth, consistent process and product quality.

[0143] In one specific embodiment, the core particles comprise sodium chloride and potassium chloride, and the aqueous solution comprises sodium chloride, ammonium chloride, acidulant, binder, water, and optionally bitter blocker. In an alternative specific embodiment, the core particles comprise sodium chloride, potassium chloride, ammonium chloride, acidulant and binder, and the aqueous solution comprises sodium chloride, potassium chloride and water.

[0144] In yet another specific embodiment, the core particles comprise sodium chloride, potassium chloride, ammonium chloride, acidulant and binder, and the aqueous solution comprises sodium chloride, potassium chloride, binder and water.

[0145] It is preferable that the plurality of core particles that are used as a starting material have a D50 particle size distribution of between about 25 pm and 345 pm. The core particles starting materials can be sourced at the preferred D50 particle size distribution. Alternatively, if necessary, an additional step of reducing the D50 particle size distribution to the preferred range can be undertaken.

[0146] The size of the starting material particles is important for mixing. If the particles size is too small (say below 25 pm), the particles stick to the surface of the mixer and do not form finished agglomerates. If the particles size is too large (say above 345 pm), the particles do not mix and stay at the bottom of the mixer. This results in poor agglomeration. The range of D50 particle size distribution of about 25 pm to about 345 pm is the optimum, and preferred range, for mixing and agglomeration.

[0147] It is hypothesized that the particle size distribution of the bridging particles, once solidified, is smaller than the particle size distribution of the core particles.

[0148] The aqueous solution may comprise a solids content of about 2% to about 40%. In some embodiments, the aqueous solution comprises a solids content of about 20% to about 30%. The aqueous solution may comprise a solids content of up to about 40%, preferably up to about 30%. The solids content may affect the porosity of the agglomerate which may in turn influences the flavor release rates. In particular, it is generally found that lower solids contents in defined volume give lower porosity relative to higher solids content.

[0149] The ratio of core particles to aqueous solution can be any ratio that allows agglomeration to be successful. In some embodiments, the ratio of core particles to aqueous solution is between about 15:1 and 1 :1. Without wishing to be bound by theory, it is hypothesised that the use of agglomeration confers benefits on salt substitute compositions made according to the present disclosure. The use of agglomeration is thought to affect the location and thereby the availability of different ingredients within the plurality of particles. This is thought to control the rate of release of the different ingredients in the mouth. For example, release of ingredients that increase saltiness perception or mask bitter taste from the agglomerate prior to release of potassium chloride from the agglomerate can mask the bitter taste of the potassium chloride. As an example, the agglomerate can be formulated so the potassium chloride is located further to the interior of the agglomerate than the ingredients which increase saltiness perception and / or mask bitter taste. As a result, the ingredients that increase saltiness perception and / or mask bitter taste are released prior to the bitter ingredient (potassium chloride). The bitterness of the potassium chloride is therefore counteracted by the ingredients that increase saltiness perception and / or mask bitter taste.

[0150] It is also hypothesized that agglomeration can offset the effect that differences in particle size can have upon taste. For example, a powder according to the present disclosure may comprise particulate potassium chloride having a fine particle size distribution. In this form, the potassium chloride will dissolve quickly on the tongue, and thus its bitter taste may not be adequately masked by other ingredients designed to block its taste, which may dissolve on the tongue at or around the same time. When agglomerated, however, the fine potassium chloride can be held within the agglomerate via the bridging particles (thereby ‘locking’ the potassium chloride within the agglomerate), which can slow release of the potassium chloride into the mouth. The other ingredients designed to block the potassium chloride taste (e.g. binder and / or bitter blocker) can be located towards the outside of the agglomerate (for example in the coating), or in the bridging particles. These ingredients will therefore release earlier than the potassium chloride, and can help mask the bitter taste of the subsequently released potassium chloride.

[0151] As a further example, it may be desirable to delay the release of the sodium chloride into the mouth until after the release of one or more ingredients that enhance the perception of saltiness, as this could enable less sodium chloride to be used. In such embodiments, the sodium chloride could be located within the core particles, with the binder located in the bridging particles. It is hypothesised that the binder would dissolve in the mouth first and release its sweet taste, which increases the perception of saltiness. The sodium chloride would then dissolve and release the salty flavour which will be enhanced by the sweet taste of the binder, thereby allowing less sodium chloride to be used to achieve the same overall salty taste. It is further hypothesised that how closely packed the core and bridging particles are impacts the rate of release of ingredients. A more closely packed agglomerate (for example one produced by pneumatic agglomeration) may ‘lock in’ one or more of the constituent ingredients more than a more loosely packed agglomerate (for example one produced by mechanical agglomeration). The use of different agglomeration techniques may thus enable the rate of release of different ingredients to be controlled. For example, formulation of a closely packed agglomerate may ‘lock-in’ the potassium chloride, thus slowing its release and allowing other ingredients, such as the saltiness perception ingredients and / or the bitter blockers to be released first, thus masking the bitterness of the potassium chloride.

[0152] The packing of an agglomerate is linked to its porosity. For example, a closely packed agglomerate (such as those produced by pneumatic agglomeration) has a low porosity. A powder is not closely packed and therefore has very high porosity. An agglomerate formed from mechanical agglomeration is in between the two and therefore has medium porosity. Without wishing to be bound by theory therefore, it is also hypothesised that porosity of the agglomerate affects the rate of release of the ingredients. For example, if a slow rate of release of an ingredient (e.g. potassium chloride) is desired, then a low porosity agglomerate would be beneficial (e.g. one produced by pneumatic agglomeration).

[0153] Coating

[0154] As outlined above the plurality of particles may further comprise a coating, or the agglomerates may further comprise a coating. Accordingly, the aforementioned methods may further comprise coating the plurality of particles, or coating the agglomerates.

[0155] The coating may comprise one or more ingredients that impact aroma, appearance, texture, flavour and / or aftertaste. The coating ingredient(s) may be selected in order to provide a desired sensory profile. In some embodiments, the coating comprises or consists of sodium chloride. The coating may comprise sodium chloride and one or more ingredients selected from the group consisting of potassium chloride, ammonium chloride, magnesium chloride, lysine hydrochloride, acidulant, bitter blocker and / or binder. In some embodiments, the coating comprises the same composition as the aqueous solution used in the agglomeration method.

[0156] Coating the plurality of particles or the agglomerates can be used for targeted flavor release mechanisms. Flavor release is the process whereby flavor molecules move out from a particular molecular environment within a food and into the surrounding saliva or vapor phase. Flavor release mechanisms include diffusion, swelling, melting and degradation.

[0157] Where the method for preparing the salt substitute composition further comprises coating the plurality of particles or coating the agglomerates, the coating can be achieved by, for example, spraying an atomized solution of ingredient(s) . Atomized spraying is the application of a coating using an aerosol or batch spray gun when applied at a distance where the coating fully atomizes. Atomized spraying can build up layers of coating allowing the material to stick where it is applied.

[0158] Final product characteristics

[0159] The plurality of particles may have a bulk density of about 500 to about 960 kg / M3(0.5 g / cm3to 0.96 g / cm3). As used herein the bulk density of the plurality of particles, also called apparent density, is a material property defined as the mass of the plurality particles of the material divided by the bulk volume.

[0160] The plurality of particles may have a particle density of about 1 .9 g / cm3to about 2.2 g / cm3(1900 kg / Ms to 2200 kg3). As used herein, the particle density of the plurality of particles, is the mass and volume of only the solids particle of the plurality of particles (i.e. not including any air that might be present).

[0161] The plurality of particles may have an angle of repose of about 20 to about 70. The angle of repose is the angle of the conical pile of particulates and / or agglomerates created when a specified amount of particulates is poured onto a horizontal surface. It indicates interparticulate friction between individual particulates representing flow properties in bulk forms. It is important for the design of processing, storage, and conveying systems of particles. Angle of repose can be measured in accordance to international test standards including ASTM D6396-08 and ISO 4324.

[0162] The surface area of the plurality of particles (or agglomerates) may be about 10 to about 350M2 / kg. The surface area of a product influences physical properties and sensory perception. The surface area may be measured by laser diffraction to calculate specific surface area using the Mie model.

[0163] Post-processing steps such as drying and / or grinding may unlock additional functionality such as alterations in flavor release mechanisms, flow behavior and / or shelf life. The aim of the salt substitute composition is to reduce the amount of sodium compared with salt. Accordingly, the salt substitute compositions described herein have a reduced amount of sodium compared to salt. In some embodiments, the salt substitute composition comprises more than 45% reduction in sodium compared to salt. For example more than 50% reduction in sodium compared to salt, or more than 55% reduction in sodium compared to salt. It can also be said that the salt substitute composition comprises more than 45% reduction in sodium compared to salt, for example, more than 50% reduction in sodium compared to salt, or more than 55% reduction in sodium compared to salt.

[0164] Uses

[0165] The salt substitute composition described herein can be used as a substitute for salt in any application for which salt is used. The salt substitute composition can be used as a seasoning. In some embodiments, there is a seasoning comprising the salt substitute composition described herein.

[0166] Examples

[0167] The following examples are specific embodiments of the present invention, but are not intended to limit the present invention.

[0168] Sensory testing methodology - General

[0169] To prepare samples for sensory testing, salt compositions (either the reduced sodium salt compositions according to the present disclosure or the Control salt compositions) were applied onto crisps (chips) in a seasoning drum for a fixed time duration, rotation speed, and quantity of crisps. The amount of salt composition added was about 1.3% to 1.4% by weight of crisps.

[0170] Rank Rating Methodology

[0171] A Rank Raking was performed for aroma, appearance, texture, flavour and aftertaste. Unless specified differently, three repetitions were collected. Samples were served in polystyrene bowls and n=12 trained panellists were used. The data were analysed at 90% confidence.

[0172] Time intensity Methodology

[0173] A Time Intensity test was performed for salt flavour intensity in which 3g of product (unsalted potato crisp / chip to which a salt substitute composition has been applied) was chewed for 30 seconds at a rate of 70 chews per minute. Unless specified differently salt flavour intensity was recorded during chewing and for 2.5 minutes after swallowing. Three repetitions were collected. Samples were served in polystyrene bowls and n=12 trained panellists were used.

[0174] Time intensity curves were plotted and general trends discussed.

[0175] Example 1 (Powder System 1 - 3SR11 also referred to as 3SR11P)

[0176] Ingredients were mixed together in the following amounts:

[0177] Sodium Chloride D50 300-400 microns 47%

[0178] Potassium Chloride D50 300-400 microns 47%

[0179] Ammonium Chloride 4%

[0180] Acidulant 1%

[0181] Binder 1%

[0182] The ingredients had the following particle size distributions:

[0183] The ingredients were loaded into a blender and mixed and the particle size reduced to a D50 particle size distribution of between 25 and 345 pm. The resulting powder product (also referred to as 3SR11) was removed and packaged.

[0184] The properties of the final product were as follows:

[0185] The reduced sodium salt composition (3SR11) demonstrates a reduction in sodium content of 53-56% compared to the Control .

[0186] The particle size distribution of the reduced sodium salt composition (3SR11) can be seen in Figure 1a. The particle size distribution of the final product was 6.87pm (D10); 19.97pm (D25); 61.27pm (D50); 153.0pm (D75); 273.5pm (D90) as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0187] Example 2 (Powder System 3SR9)

[0188] Ingredients were mixed together in the following amounts:

[0189] Sodium Chloride D50 300-400 microns 46.5%

[0190] Potassium Chloride D50 300-400 microns 46.5%

[0191] Ammonium Chloride 4%

[0192] Acidulant 2%

[0193] Binder 1%

[0194] The ingredients had the same particle size distributions as outlined in Example 1.

[0195] The ingredients were loaded into a blender and mixed and the particle size reduced to a D50 particle size distribution of between 25 and 345 pm. The resulting powder product (also referred to as 3SR9) was removed and packaged.

[0196] The properties of the final product were as follows:

[0197] The reduced sodium salt composition (3SR9) demonstrates a reduction in sodium content of 54-57% compared to the Control.

[0198] The particle size distribution of the reduced sodium salt composition (3SR9) can be seen in Figure 1b. The particle size distribution of the final product was 4.96pm (D10); 16.18pm (D25); 59.17pm (D50); 153.0pm (D75); 273.5pm (D90) as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0199] Example 3 (Sensory Testing of 3SR11 and 3SR9)

[0200] The powder products of Examples 1 and 2 (3SR11 and 3SR9) were subjected to sensory testing. The testing involved a three repetition rank rating conducted on aroma, appearance, texture, flavour and aftertaste using 12 panellists from the expert sensory panel to objectively describe the profile of the Example 1 and 2 products as salted crisp (also known as potato chip) samples compared with a Control salted crisp sample (100% sodium chloride). The results can be seen in Figure 2.

[0201] There was one appearance and one textural significant difference between the samples; both relating to the oily nature of 3SR11 and 3SR9. The Control was found to be significantly less oily than 3SR11 or 3SR9 both in appearance and texture. However, the difference was very small and unlikely to be noticed by the consumer.

[0202] The results of the Rank Rating sensory testing are shown in Figures 3 to 5. It can be seen from Figure 3, which shows the appearance and aroma profile of the samples, that the Control stood out due to its significantly less oily appearance. The samples had very similar aroma profiles of moderate oil and low potato. The other appearance attributes were also not significantly difference. The samples were all relatively golden in colour, with hardly any dark edges, blemishes or specks visible.

[0203] Figure 4 shows the texture profile of the samples. It can be seen that the Control was perceived to be significantly less oily on the fingers than 3SR11 or 3SR9. For all other textural properties, the samples were similar to one another, being relatively hard, crispy, crunchy and mouth-watering with a moderately fast speed of breakdown and medium levels of particles left on the fingers during eating.

[0204] Figure 5 shows the flavour and aftertaste profile. It can be seen that no significant differences between the flavour and aftertaste of the samples were apparent. The samples were all relatively strong in overall flavour and aftertaste intensities, dominating in salt, oil and potato, with low sweetness, and after swallowing, similar levels of sample remained stuck in the teeth.

[0205] The time intensity of salt flavour in the samples is shown in Figure 6 as the salt intensity profile. It can be seen that all three samples showed very similar salt intensity profiles. Generally all samples increased sharply in saltiness within the first 6 seconds of chewing. They reached maximum intensity at different times, between 18-23 seconds and declined at swallowing. A perceived saltiness lingered throughout the assessment, but it plateaued after about 115 seconds.

[0206] The salt flavour intensity of 3SR9 increased at a faster rate than the other samples. However, the maximum intensity was similar for all three samples.

[0207] In conclusion, the products from Example 1 (3SR11) and Example 2 (3SR9) matched the Control sample for all attributes except oil appearance and oiliness on fingers, suggesting that it has potential for enabling the production of reduce salt crisps and snacks.

[0208] Example 4 (Powder System 2 - 3SR20)

[0209] Ingredients were mixed together in the following amounts:

[0210] Sodium Chloride D50 300-400 microns 50%

[0211] Potassium Chloride D50 300-400 microns 42.25%

[0212] Ammonium Chloride 4%

[0213] Acidulant 0.75%

[0214] Binder 3%

[0215] The ingredients had the same particle size distributions as outlined in Example 1. The ingredients were loaded into a blender and mixed and the particle size reduced to a D50 particle size distribution of between 25 and 345 pm. The resulting powder product (also referred to as 3SR20 or 3SR20P) was removed and packaged.

[0216] The properties of the final product were as follows:

[0217] The particle size distribution of the reduced sodium salt composition (3SR20) can be seen in Figure 7. The particle size distribution of the final product was 1.56pm (D10); 7.69pm (D25); 33.85pm (D50); 103.2pm (D75); 215.2pm (D90) as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0218] Example 5 (Powder System 3 - 3SR20PB1)

[0219] Ingredients were mixed together in the following amounts:

[0220] Sodium Chloride D50 300-400 microns 50%

[0221] Potassium Chloride D50 300-400 microns 42.2%

[0222] Ammonium Chloride 4%

[0223] Acidulant 0.75%

[0224] Binder 3%

[0225] Bitter blocker / potassium chloride masker 0.05%

[0226] The ingredients had the same particle size distributions as outlined in Example 1.

[0227] The ingredients were loaded into a blender and mixed and the particle size reduced to a D50 particle size distribution of between 25 and 345 pm. The resulting powder product (also referred to as 3SR20PB1) was removed and packaged. The particle size distribution of the reduced sodium salt composition (3SR20PB1) can be seen in Figure 8. The particle size distribution of the final product was 3.9pm (D10); 10.8pm (D25); 35.3pm (D50); 92.28pm (D75); 163.9pm (D90) as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0228] Example 6 (3SR11PB2)

[0229] Ingredients were mixed together in the following amounts:

[0230] Sodium Chloride D50 300-400 microns 50%

[0231] Potassium Chloride D50 300-400 microns 42.2%

[0232] Ammonium Chloride 4%

[0233] Acidulant 0.75%

[0234] Binder 3%

[0235] Bitter blocker / potassium chloride masker 0.05%

[0236] The ingredients had the same particle size distributions as outlined in Example 1.

[0237] The ingredients were loaded into a blender and mixed and the particle size reduced to a D50 particle size distribution of between 25 and 345 pm. The resulting powder product (also referred to as 3SR20PB2) was removed and packaged.

[0238] The particle size distribution of the reduced sodium salt composition (3SR20PB2) can be seen in Figure 9. The particle size distribution of the final product was 3.4pm (D10); 9.2pm (D25); 31.5pm (D50); 87.1pm (D75); 149.2pm (D90) as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0239] Example 7 (3SR20PB3)

[0240] Ingredients were mixed together in the following amounts:

[0241] Sodium Chloride D50 300-400 microns 50%

[0242] Potassium Chloride D50 300-400 microns 42.2%

[0243] Ammonium Chloride 4%

[0244] Acidulant 0.75%

[0245] Binder 3% Bitter blocker / potassium chloride masker 0.05%

[0246] The ingredients had the same particle size distributions as outlined in Example 1.

[0247] The ingredients were loaded into a blender and mixed and the particle size reduced to a D50 particle size distribution of between 25 and 345 pm. The resulting powder product (also referred to as 3SR20PB3) was removed and packaged.

[0248] The particle size distribution of the reduced sodium salt composition (3SR20PB3) can be seen in Figure 10. The particle size distribution of the final product was 4.2pm (D10); 11.8pm (D25); 38.7pm (D50); 97.7pm (D75); 166.7pm (D90) as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0249] Example 8 (comparative) (KCLS)

[0250] A positive Control was prepared containing ingredients were mixed together in the following amounts:

[0251] Sodium Chloride D50 25 to 345 microns 69.7%

[0252] Potassium Chloride D5025 to 345 microns 30.3%

[0253] The ingredients were loaded into a blender and mixed. The resulting powder product (also referred to as KCLS) was removed and packaged.

[0254] Example 9 (Sensory Results Control 3SR20P - Bitter Blockers)

[0255] The powder products from Examples 4-7 (3SR20P, 3SR20PB1, 3SR11 PB2, 3SR20PB3) were subjected to sensory testing. The testing involved a three repetition rank rating conducted on aroma, appearance, texture, flavour and aftertaste using 11 panellists from an expert sensory panel to objectively describe the profile of the Example 4-7 products as salted crisp samples compared with a Control salted crisp sample (100% sodium chloride) and a positive Control, KCLS (Example 8 - 33% reduction in sodium). The data collection was as a randomised sequential monadic design.

[0256] The results can be seen in Figure 11. The Control was not perceived as being significantly different to any of the samples tested except for 3SR20P. KCLS had the most similar profile overall to the Control except when it came to flavour impact and saltiness where 3SR20PB1 was a much closer match. 3SR20P was found to have a significantly fizzier mouthfeel than the other samples tested. 3SR20P was also perceived as having significantly more mouth irritation than the Control and KCLS, and directionally more of this sensation compared to the other samples. 3SR20P had a significantly stronger flavour impact. Driven by a significantly saltier flavour than KCLS. 3SR20p was directionally stronger in these attributes compared to the Control and the rest of the prototypes. 3SR20P also had a significantly saltier aftertaste than the Control and KCLS.

[0257] A time intensity (Tl) study was conducted on salt perception with 10 panellists from an expert sensory panel to objectively describe the salt perception over time of the six samples (3SR20P, 3SR20PB1, 3SR11PB2, 3SR20PB3, KCLS and Control). The time intensity measured the rate, duration and intensity of the salt perception and how these factors changed over time. The data was analysed at 90% confidence level.

[0258] In the methodology, one crisp was eaten per attribute and the salty taste intensity perceived over a 15 second period was scored through a rating of 0-15 pt starting from the first bite. The sample was then swallowed 5 seconds before the end of the timer. Three repetitions were conducted.

[0259] The results can be seen in Figure 12. Different salt recipes marginally impacted how saltiness was perceived over time. The Control and KCLS had similar salt intensity profiles, peaking at 5-6 seconds, and decreasing slightly towards the end of the eating journey. 3SR20P and 3SR20PB1 had the highest salt intensities, reaching their peak almost immediately after the first bite. The salt perception for 3SR20P remained around this level until 6 seconds, then slowly decreased, whilst this decrease happened at a faster rate for 3SR20PB1.

[0260] 3SR20PB3 was perceived to have a slightly higher initial salt intensity than the Control and KCLS, peaking a couple of seconds after the first bite. 3SR11 PB2 had a similar initial salt intensity level to KCLS, but decreased sooner and had the lowest salt intensity throughout the eating journey compared to all other samples.

[0261] Example 10 (3SR11G)

[0262] Sodium chloride D50 10-20 microns (44.4%) and potassium chloride D5020-50 microns (55.6%) were mixed together to form a plurality of core particles (also referred to herein as “Bed Recipe”). As the D50 particle size distribution of the plurality of core particles was already between 25 and 345 pm, there was no need to reduce the particle size in a separate step.

[0263] An aqueous solution (also referred to herein as “Spray Solution Recipe”) was prepared containing the following ingredients:

[0264] Distilled water 72.6%

[0265] Binder 1.78%

[0266] Sodium chloride D50 300-400 microns 16.7%

[0267] Ammonium chloride 7.14%

[0268] Acidulant 1.78%

[0269] The ingredients had the following particle size distributions:

[0270] The processing was by pneumatic agglomeration. The plurality of core particles were added into a chamber and subjected to fluidisation before the aqueous solution was sprayed into the chamber. The spaying was subsequently stopped and drying commenced. The resulting agglomerates (referred to as 3SR11G) were removed and packaged.

[0271] The ratio of core particles to aqueous solution was 2.5: 1.7. The following processing conditions were used:

[0272] The resulting salt substitute composition comprised 47% sodium chloride, 47% potassium chloride, 4% ammonium chloride, 1% acidulant and 1% binder.

[0273] The properties of the final product were as follows: The reduced sodium salt composition demonstrates a reduction in sodium content of 53% to 57% compared to the Control.

[0274] The particle size distribution of the reduced sodium salt composition (3SR11G) can be seen in Figure 13. The particle size distribution of the final product was 55pm (D10); 109pm (D50); 207pm (D90) with a mean size of 108.9 pm as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0275] As the D50 particle size distribution of the agglomerates was between 25 and 345 pm, there was no need for an additional size reduction step.

[0276] SEM images of the 3SR11G agglomerate sample can be seen in Figures 14-16 at different magnifications.

[0277] In Figure 45, an energy-disruptive X-ray (EDX) SEM scan of the 3SR11G agglomerate can be seen. This figure shows the distribution of nitrogen, chloride, potassium, sodium and carbon throughout the agglomerate. In this agglomerate, the bridging particles are hypothesised to be distributed in a more uniform fashion throughout the agglomerate.

[0278] Figure 46 shows the energy-disruptive X-ray (EDX) spectrum for 3SR11G. In this Figure, the y-axis depicts the number of counts and the x-axis the energy of the X-rays. The position of the peaks leads to the identification of the elements and the peak height helps in the quantification of each element’s concentration in the sample. This Figure suggests that there are variable concentrations of elements on different parts of the agglomerate. It is noted that gold (Au) is present because it is used as part of the sample preparation - this is well known in SEM.

[0279] Example 11 (Sensory results comparing 3SR11G, with 3SR11 P Control and negative Control)

[0280] The powder products from Examples 1 and 10 (3SR11 P or 3SR11G) were subjected to sensory testing. The testing involved a three repetition rank rating conducted on aroma, flavour, texture, and mouthfeel using 8 panellists from an expert sensory panel to objectively describe the profile of the Example 1 and 10 products as salted crisp samples compared with a Control salted crisp sample (powder form of in-market NaCI) and a negative Control (the same powder form of in-market NaCI but applied at a reduced application level of 0.7%).

[0281] The data collection was as a randomised sequential monadic design.

[0282] The results of the sensory testing can be seen in Figure 17 and Figure 18. Texture attributes are excluded from Figure 17 as no significant difference was detected. The Control, 3SR11 P and 3SR11G were found to have significantly more intense aroma impact when compared to the negative Control. Control was found to have significantly stronger flavour impact compared to negative Control. Control and 3SR11 P were both perceived as significantly saltier than the other samples tested. 3SR11 Pand 3SR11G were found to be significantly more sour when compared to the Controls. Negative Control was found to have a significantly more potato sweet flavour compared to the other samples. Control and negative Control were perceived as having a significantly more buttery flavour and more fried potato aftertaste compared to the other samples tested. 3SR11 P was perceived as having a significantly more fizzy mouthfeel and more mouth-watering when compared to the other samples. Negative Control was found to have a significantly more astringent mouthfeel compared to the other samples tested.

[0283] A three repetition time intensity (Tl) study was conducted on salt perception with 11 panellists from an expert sensory panel to objectively describe the salt perception over time of the six samples (Control, negative Control, 3SR11 P and 3SR11G). The time intensity measured the rate, duration and intensity of the salt perception and how these factors changed over time. The data was analysed at 90% confidence level.

[0284] In the methodology, one crisp was eaten per attribute and the salty taste intensity perceived over a 30 second period was scored through a rating of 0-15 pt starting from the first bite. The sample was then swallowed 5 seconds before the end of the timer. Three repetitions were conducted.

[0285] The results can be seen in Figure 18. The Control was perceived as having an initially high salt perception peaking at 4-5 seconds. The salt level remains at this level until the end of the eating journey. 3SR11 P was perceived as having an initially high salt perception, peaking at 4 seconds. The salt level remains at this level until the end of the eating journey. Negative Control was perceived as having the least salt intensity from the start of the journey until the end. This sample peaked at 2-3 seconds and quickly lost its salt intensity. This sample did not linger at the end of the eating journey. 3SR11G had a medium initial salt perception in comparison to the other samples. This sample peaked at 2-3 seconds, then had a slow decrease in saltiness. The salt perception was still noticeable at the end of the eating journey.

[0286] Based on both rank rating and the time intensity results, 3SR11 P was the closest to the Control by most attributes and by saltiness release.

[0287] Example 12 (3SR11G3M)

[0288] Sodium chloride D5020-50 microns (44.25%) and potassium chloride D5020-50 microns (55.75%) were mixed together to form a plurality of core particles (also referred to herein as “Bed Recipe”). As the D50 particle size distribution of the plurality of core particles was already between 25 and 345 pm, there was no need to reduce the particle size in a separate step.

[0289] An aqueous solution (also referred to herein as “Spray Solution Recipe”) was prepared containing the following ingredients:

[0290] Distilled water 71.67%

[0291] Binder 4.98%

[0292] Sodium chloride D50 300-400 microns 15.22%

[0293] Ammonium chloride 6.5%

[0294] Acidulant 1.63%

[0295] The ingredients had the particle size distributions as in Example 10.

[0296] The processing was by pneumatic agglomeration. The plurality of core particles were added into a chamber and subjected to fluidisation before the aqueous solution was sprayed into the chamber. The spraying was subsequently stopped and drying commenced. The resulting agglomerates (referred to as 3SR11G3M) were removed and packaged.

[0297] The ratio of core particles to aqueous solution was 2.5: 1.8. The processing conditions were the same as in Example 10.

[0298] The resulting salt substitute composition comprised 46% sodium chloride, 46% potassium chloride, 4% ammonium chloride, 1% acidulant and 3% binder.

[0299] The properties of the final product were as follows:

[0300] The reduced sodium salt composition demonstrates a reduction in sodium content of 53% to 56% compared to the Control.

[0301] The particle size distribution of the reduced sodium salt composition (3SR11GM) can be seen in Figure 19. The particle size distribution of the final product was 57pm (D10); 123pm (D50); 232pm (D90) with a mean size of 138.7 pm as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0302] As the D50 particle size distribution of the agglomerates was between 25 and 345 pm, there was no need for an additional size reduction step.

[0303] SEM images of the 3SR11G3M agglomerate sample can be seen in Figures 20-22 at different magnifications.

[0304] Example 13 (3SR11GPS) Sodium chloride D5020-50 microns (44.25%) and potassium chloride D5020-50 microns (55.75%) were mixed together to form a plurality of core particles (also referred to herein as “Bed Recipe”). As the D50 particle size distribution of the plurality of core particles was already between 25 and 345 pm, there was no need to reduce the particle size in a separate step.

[0305] An aqueous solution (also referred to herein as “Spray Solution Recipe”) was prepared containing the following ingredients:

[0306] Distilled water 71.67%

[0307] Binder 4.98%

[0308] Sodium chloride D50 300-400 microns 15.22%

[0309] Ammonium chloride 6.5%

[0310] Acidulant 1.63%

[0311] The ingredients had the particle size distributions as in Example 10.

[0312] The processing was by pneumatic agglomeration. The plurality of core particles were added into a chamber and subjected to fluidisation before the aqueous solution was sprayed into the chamber. The spraying was subsequently stopped and drying commenced. The resulting agglomerates (referred to as 3SR11GPS) were removed and packaged.

[0313] The ratio of core particles to aqueous solution was 2.5: 1.8. The processing conditions were the same as in Example 10.

[0314] The resulting salt substitute composition comprised 46% sodium chloride, 46% potassium chloride, 4% ammonium chloride, 1% acidulant and 3% binder.

[0315] The properties of the final product were as follows:

[0316] The reduced sodium salt composition demonstrates a reduction in sodium content of about 50 to 51% compared to the Control.

[0317] The particle size distribution of the reduced sodium salt composition (3SR11GPS) can be seen in Figure 23. The particle size distribution of the final product was 142.8pm (D10); 260.7pm (D50); 424.1pm (D90) with a mean size of 272.5pm as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0318] As the D50 particle size distribution of the agglomerates was between 25 and 345 pm, there was no need for an additional size reduction step.

[0319] Example 14 (3SR20GGA)

[0320] Sodium chloride D5020-50 microns (44.25%) and potassium chloride D5020-50 microns (55.75%) were mixed together to form a plurality of core particles (also referred to herein as “Bed Recipe”). As the D50 particle size distribution of the plurality of core particles was already between 25 and 345 pm, there was no need to reduce the particle size in a separate step.

[0321] An aqueous solution (also referred to herein as “Spray Solution Recipe”) was prepared containing the following ingredients: Distilled water 71.67%

[0322] Binder 4.98%

[0323] Sodium chloride D50 300-400 microns 15.22%

[0324] Ammonium chloride 6.5%

[0325] Acidulant 1.63%

[0326] The ingredients had the particle size distributions as in Example 10.

[0327] The processing was by pneumatic agglomeration. The plurality of core particles were added into a chamber and subjected to fluidisation before the aqueous solution was sprayed into the chamber. The spraying was subsequently stopped and drying commenced. The resulting agglomerates (referred to as 3SR11GGA) were removed and packaged.

[0328] The ratio of core particles to aqueous solution was 2.5: 1.8. The processing conditions were the same as in Example 10.

[0329] The resulting salt substitute composition comprised 46% sodium chloride, 46% potassium chloride, 4% ammonium chloride, 1% acidulant and 3% binder.

[0330] The properties of the final product were as follows:

[0331] The reduced sodium salt composition demonstrates a reduction in sodium content of about 50 to 51% compared to the Control.

[0332] The particle size distribution of the reduced sodium salt composition (3SR11GGA) can be seen in Figure 24. The particle size distribution of the final product was 94.83pm (D10); 184pm (D50); 335.8pm (D90) with a mean size of 212.2pm as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0333] As the D50 particle size distribution of the agglomerates was between 25 and 345 pm, there was no need for an additional size reduction step.

[0334] Example 15 (3SR20GTS)

[0335] Sodium chloride D5020-50 microns (44.25%) and potassium chloride D5020-50 microns (55.75%) were mixed together to form a plurality of core particles (also referred to herein as “Bed Recipe”). As the D50 particle size distribution of the plurality of core particles was already between 25 and 345 pm, there was no need to reduce the particle size in a separate step.

[0336] An aqueous solution (also referred to herein as “Spray Solution Recipe”) was prepared containing the following ingredients:

[0337] Distilled water 71.67%

[0338] Binder 4.98%

[0339] Sodium chloride D50 300-400 microns 15.22%

[0340] Ammonium chloride 6.5%

[0341] Acidulant 1.63%

[0342] The ingredients had the particle size distributions as in Example 10.

[0343] The processing was by pneumatic agglomeration. The plurality of core particles were added into a chamber and subjected to fluidisation before the aqueous solution was sprayed into the chamber. The spraying was subsequently stopped and drying commenced. The resulting agglomerates (referred to as 3SR11GTS) were removed and packaged.

[0344] The ratio of core particles to aqueous solution was 2.5: 1.8. The processing conditions were the same as in Example 10.

[0345] The resulting salt substitute composition comprised 46% sodium chloride, 46% potassium chloride, 4% ammonium chloride, 1% acidulant and 3% binder.

[0346] The properties of the final product were as follows:

[0347] The reduced sodium salt composition demonstrates a reduction in sodium content of about 50 to 51% compared to the Control.

[0348] The particle size distribution of the reduced sodium salt composition (3SR11GTS) can be seen in Figure 25. The particle size distribution of the final product was 88.2pm (D10); 171.7pm (D50); 326.9pm (D90) with a mean size of 194.2pm as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0349] As the D50 particle size distribution of the agglomerates was between 25 and 345 pm, there was no need for an additional size reduction step.

[0350] Example 16 (Sensory testing Control, 3SR11 P, 3SR11GPS, 3SR11GGA, 3SR11G3M and 3SR11GTS)

[0351] The products from Examples 1 and 12-15 (3SR11 P, 3SR11G3M, 3SR11GPS, 3SR11GGA and 3SR11GTS) were subjected to sensory testing. The testing involved a three repetition rank rating conducted on aroma, flavour, texture, and mouthfeel using nine panellists from an expert sensory panel to objectively describe the profile of the Examples 1 and 12-15 products as salted crisp samples compared with a Control salted crisp sample (powder form of in-market NaCI). The data collection was as a randomised sequential monadic design.

[0352] The results of the sensory testing can be seen in Figures 26-28. As can be seen in Figure 26, 3SR11GTS was found to have a significantly more intense aroma impact (driven by having a significantly higher metallic and raw potato aroma), and flavour impact (driven by having significantly more raw potato and metallic flavour). 3SR11GTS was perceived as having the least fried potato and used oil aroma, and the least potato sweet and fried potato flavour. 3SR11GTS was found to have a significantly more sour flavour than the Control and 3SR11GPS. The Control was found to be significantly saltier than 3SR11GTS, 3SR11GPS, 3SR11GGA and 3SR11G3M. 3SR11GTS was found to have a significantly more fizzy mouthfeel than the Control, 3SR11GPS, 3SR11GGA and 3SR11G3M. 3SR11GTS was also found to be significantly more mouth-watering than the Control, 3SR11GPS and 3SR11GGA.

[0353] A three repetition time intensity (Tl) study was conducted on salt perception with nine panellists from an expert sensory panel to objectively describe the salt perception over time of the six samples (Control, 3SR11P, 3SR11G3M, 3SR11GPS, 3SR11GGA and 3SR11GTS). The time intensity measured the rate, duration and intensity of the salt perception and how these factors changed over time. The data was analysed at 90% confidence level.

[0354] In the methodology, one crisp was eaten per attribute and the salty taste intensity perceived over a 30 second period was scored through a rating of 0-15 pt starting from the first bite. The sample was then swallowed 5 seconds before the end of the timer. Three repetitions were conducted. The results can be seen in Figure 28. The Control had a longer salty after taste, the other samples had shorted salty after taste but 3SR11G3M and 3SR11 P had similar peaks at the starting point and then quickly decreased over time. 3SR11GPS had the least intense salt release.

[0355] Overall, samples 3SR11GPS, 3SR11GGA, 3SR11G3M and 3SR11 P were all close to the Control with lower levels of saltiness and small difference in mouthfeel. Although still a viable salt substitute composition, 3SR11GTS was significantly different to the Control. It had higher aroma and flavour impact which were driven by metallic, raw potato, sour and bitter notes. Also, it was fizzier and more mouth-watering compared to the Control.

[0356] Based on both rank rating and the time intensity results, 3SR11G3M, 3SR11 P and 3SR11GGA were the closer to the Control by most attributes and by saltiness release.

[0357] Example 17 (3SR20G-H102)

[0358] Sodium chloride D5020-50 microns (49.94%), potassium chloride D5040-50 microns (42.41%), ammonium chloride D5020-50 microns (3.89%), acidulant 20-50 microns (0.77%) and binder D50 20-50 microns (3.00%) were mixed together to form a plurality of core particles (also referred to herein as “Bed Recipe”). As the D50 particle size distribution of the plurality of core particles was already between 25 and 345 pm, there was no need to reduce the particle size in a separate step.

[0359] An aqueous solution (also referred to herein as “Spray Solution Recipe”) was prepared containing the following ingredients:

[0360] Distilled water 97.08%

[0361] Sodium chloride D50 300-400 microns 1.46% Potassium chloride D50 300-400 microns 1.46%

[0362] The ingredients had the particle size distributions as in Example 10.

[0363] The processing was by mechanical agglomeration. The plurality of core particles were charged into a chamber and mixed. The aqueous solution was prepared and sprayed into the chamber. A plurality of particles comprising a plurality of agglomerates formed. After this time, the agglomerates were discharged into a pneumatic drier for drying. The resulting agglomerates (referred to as 3SR11G-H102 or S12) were removed and packaged.

[0364] The ratio of core particles to aqueous solution was 8:0.6. The following processing conditions were used:

[0365] The resulting salt substitute composition comprised a plurality of particles comprising 50% sodium chloride, 42.25% potassium chloride, 4% ammonium chloride, 0.75% acidulant and 3% binder.

[0366] The properties of the final product were as follows:

[0367] The reduced sodium salt composition demonstrates a reduction in sodium content of 50% to 53% compared to the Control.

[0368] The particle size distribution of the reduced sodium salt composition (3SR11G-H102) can be seen in Figure 29. The particle size distribution of the final product was 75.63pm (D10); 110.0pm (D25); 149.9pm (D50); 189.4pm (D75); 223.0pm (D90) with a mean size of 149.3pm as measured using a Beckman Coulter LS 13 320 LS particle size analyser. As the D50 particle size distribution of the agglomerates was between 25 and 345 pm, there was no need for an additional size reduction step.

[0369] Figures 30 and 31 show SEM images of the H102 agglomerate at various magnifications.

[0370] Example 18 (3SR20G (H108 and 109))

[0371] Sodium chloride D5020-50 microns (50.70%), potassium chloride D5040-50 microns (43.06%), ammonium chloride D5020-50 microns (3.95%), acidulant D5020-50 microns (0.78%) and binder D5020-50 microns (1.52%) were mixed together to form a plurality of core particles (also referred to herein as “Bed Recipe”). As the D50 particle size distribution of the plurality of core particles was already between 25 and 345 pm, there was no need to reduce the particle size in a separate step.

[0372] An aqueous solution (also referred to herein as “Spray Solution Recipe”) was prepared containing the following ingredients:

[0373] Distilled water 78.05%

[0374] Sodium chloride D50 300-400 microns 1.45%

[0375] Potassium chloride 300-400 microns 1.45%

[0376] Binder 19.04%

[0377] The ingredients had the particle size distributions as in Example 10.

[0378] The processing was by mechanical agglomeration. The plurality of core particles were charged into a chamber and mixed. The aqueous solution was prepared and sprayed into the chamber. A plurality of particles comprising a plurality of agglomerates formed. The agglomerates were discharged into a drier system for drying. The resulting agglomerates (referred to as 3SR11G-H108 or S18 and 3SR11G-H109 or S19) were removed and packaged.

[0379] The ratio of core particles to aqueous solution was 8:0.6. The following processing conditions were used:

[0380] The resulting salt substitute compositions comprised a plurality of particles comprising 50% sodium chloride, 42.25% potassium chloride, 4% ammonium chloride, 0.75% acidulant and 3% binder.

[0381] The properties of the final product were as follows:

[0382] The reduced sodium salt composition demonstrates a reduction in sodium content of 50% to 53% compared to the Control.

[0383] The particle size distribution of the reduced sodium salt composition (3SR11G-H108) can be seen in Figure 32. The particle size distribution of the final product was 65.67pm (D10);

[0384] 89.57pm (D25); 117.5pm (D50); 147.2pm (D75); 174.1 pm (D90) with a mean size of 118.5pm as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0385] The particle size distribution of the reduced sodium salt composition (3SR11G-H109) can be seen in Figure 33. The particle size distribution of the final product was 51.95pm (D10); 70.76pm (D25); 95.98pm (D50); 126.2pm (D75); 155.0pm (D90) with a mean size of

[0386] 99.58pm as measured using a Beckman Coulter LS 13 320 LS particle size analyser.

[0387] As the D50 particle size distribution of the agglomerates for both H108 and H109 was between 25 and 345pm, there was no need for an additional size reduction step.

[0388] Figures 34 and 35 shows SEM images of the H108 agglomerate at various magnifications. Figures 36 and 37 show SEM images of the H109 agglomerate at various magnifications.

[0389] Example 19 Sensory testing of H102, 108, 109

[0390] The products from Examples 17 and 18 (3SR11G-H102 [S12]; 3SR11G-H108 [S18] and 3SR11G-H109 [S19]) were subjected to sensory testing. The testing involved a three repetition rank rating conducted on aroma, appearance, texture, and flavour using 12 panellists from an expert sensory panel to objectively describe the profile of the Examples 17 and 18 products as salted crisp samples compared with a Control salted crisp sample (full sodium). The data collection was as a randomised sequential monadic design.

[0391] The results of the sensory testing can be seen in Figure 38. The sensory testing revealed that all samples smelt very similar, with a moderate overall aroma intensity comprised of moderate oil and cooked potato notes. The testing also revealed that all samples looked similar, being relatively golden in colour and moderately oily in appearance. They all had low levels of dark edges / skins, speckles and blemishes. The samples had a moderately hard, crispy, crunchy texture that took an average amount of time to breakdown, caused the mouth to water during eating and left moderate levels of oil and particles on the fingers. In terms of flavour, the Control had a moderate overall flavour intensity with relatively high levels of salt, moderate oil and potato flavour notes and low sweetness. The three samples from Examples 17 and 18 were all comparable. In terms of aftertaste, the Control had a moderate overall aftertaste intensity, dominated by salt, oil and potato notes with low sweetness. An oily mouthcoat remained after swallowing, as well as some degree of tooth sticking. This aftertaste was common between all three samples, with no significant differences found when compared to the Control.

[0392] The products from Examples 17 and 18 (3SR11G-H102 [S12]; 3SR11G-H108 [S18] and 3SR11G-H109 [S19]) were subjected to further sensory testing. The testing involved a three repetition rank rating conducted on aroma, flavour and mouthfeel using 10 panellists from an expert sensory panel to objectively describe the profile of the Examples 17 and 18 products as salted crisp samples compared with a Control salted crisp sample (full sodium), a positive Control (KCLS - 33% reduction in sodium - Example 8) and the 3SR20P sample from Example 4 (50% reduction in sodium). The data collection was as a randomised sequential monadic design.

[0393] The results of the sensory testing can be seen in Figures 39 and 40. The sensory testing revealed 3SR20P to be significantly more mouth-watering than 3SR20S19 (H109). 3SR20S18 (H108) was found to have a significantly more fizzy mouthfeel compared to 3SR20S12 (H102) and 3SR20S19. 3SR20P had a significantly stronger flavour impact than KCLS, 3SR20S12 and 3SR20S19, driven by a saltier flavour. 3SR20P also had a significantly saltier aftertaste compared to 3SR20S12 and 3SR20S19. And a directionally saltier aftertaste compared to the rest of the samples. 3SR20S12 was lowest in fizziness, mouth-watering, flavour impact and salt flavour. The Control sample was at parity or directionally different to other samples across all attributes, with its closest match for flavour impact and salt flavour / aftertaste being 3SR20S18, followed by KCLS which was the most similar for mouthfeel.

[0394] A three repetition time intensity (Tl) study was conducted on salt perception with 10 panellists from an expert sensory panel to objectively describe the salt perception over time of the six samples (Control, KCLS, 3SR20P, 3SR20S12, 3SR20S18 and 3SR20S19). The time intensity measured the rate, duration and intensity of the salt perception and how these factors changed over time. The data was analysed at 90% confidence level.

[0395] In the methodology, one crisp was eaten per attribute and the salty taste intensity perceived over a 15 second period was scored through a rating of 0-15 pt starting from the first bite. The sample was then swallowed 5 seconds before the end of the timer. Three repetitions were conducted.

[0396] The results can be seen in Figure 41. Different salt recipes marginally impacted how saltiness was perceived over time. The Control had an initial higher salt perception at the beginning, which then slowly decreased and had a similar salt perception at the end of the journey as KCLS, 3SR20S18 and 3SR20S19. 3SR20P and 3SR20S12 had similar salt intensity profiles, peaking at around 4 seconds, and decreasing slightly towards the end of the eating journey with similar salt perception levels. But 3SR20P decreased sooner and had the lowest salt intensities throughout the eating journey compared to all other samples. KCLS, 3SR20S18 and 3SR20S19 had similar salt perceptions overall, from the beginning to the end of the eating journey, peaking a couple of seconds after the first bite. In summary, 3SR20S12 stood out the most, it had a lower flavour impact and lower salt flavour than all the other samples tested.

[0397] Overall, significant difference were mainly detected between 3SR20P compared to 3SR20S12 and 3SR20S19. These were found across fizziness, mouth-watering effect flavour impact, salt and salt aftertaste. Of the tested samples, all samples except 3SR20S12 had relatively similar sensorial profiles compared to the Control for most attributes, with directional differences between them. The closest match for flavour impact and salt flavour / aftertaste was 3SR20S18, followed by KCLS which was the most similar for texture.

[0398] Example 20 (coated agglomerate -3SR20G41)

[0399] Sodium chloride D5020-50 microns (48.98) and potassium chloride D5020-50 microns (51.02%) mixed together to form a plurality of core particles (also referred to herein as “Bed Recipe”).

[0400] An agueous solution (also referred to herein as “Spray Solution Recipe”) was prepared containing the following ingredients:

[0401] Distilled water 71.86%

[0402] Sodium chloride 15.26%

[0403] Ammonium Chloride 6.63%

[0404] Binder 4.98%

[0405] Acidulant 1.27%

[0406] The processing was by pneumatic agglomeration. The plurality of core particles were added into a chamber and subjected to fluidisation before the agueous solution was sprayed into the chamber. The spraying was subseguently stopped and drying commenced. The resulting agglomerates (referred to as 3SR20G41) were removed.

[0407] Some of the 3SR20G41 agglomerates were coated. Agglomerates were coated with NaCI (3SR20G46), agglomerates were coated with KCI (3SR20G48) and agglomerates were coated with multiples coatings of both NaCI and KCI (3SR20G410). The coating was by atomised spraying.

[0408] Example 21 - Sensory testing of coated agglomerates The products from Example 20 (3SR20G41, 3SR20G46, 3SR20G48 and 3SR20G410) were subjected to sensory testing. The testing involved a rate all that apply (RATA) sensory test conducted on texture using 11 panellists from an expert sensory panel to objectively describe the aroma, flavour (inducing after taste) and mouthfeel profiles of the samples as salted crisp samples compared with a Control salted crisp sample (powder form of in-market NaCI). The data collection was a one repetition, randomised sequential monadic design.

[0409] The results of the sensory testing can be seen in Figure 42. The Control was found to have a significantly stronger flavour impact than most samples, including 3SR20G46, 3SR20G48 and 3SR20G410. The aroma (overall, fried potato) and flavour profile (fried potato, buttery, clean oil, earthy), aftertaste (fried potato, metallic, buttery) and mouthfeel (mouth-watering, oily, fizzy, sting / burn) properties were comparable between Control, 3SR20G46, 3SR20G48 and 3SR20G410.

[0410] Throughout the present disclosure, the term “at least” includes the start point of the range.

[0411] For the avoidance of any doubt, the terms “a”, “an” and “the” are intended, unless specifically indicated otherwise or the context requires otherwise, to include plural alternatives, e.g., at least one.

[0412] "Optional" or "optionally" means that the subsequently described event or circumstance can or cannot occur, and that the description includes instances where the event or circumstance occurs and instances where it does not.

[0413] Various other modifications to the present invention will be readily apparent to those skilled in the art.

Claims

Claims1. A salt substitute composition comprising : a plurality of particles comprising:30-51% sodium chloride;30-48.7% potassium chloride;0.1-10% ammonium chloride;0.1-10% acidulant; and0.1-5% binder; wherein the plurality of particles have a D50 particle size distribution of between about 25 pm and about 345 pm.

2. The salt substitute composition according to claim 1 , wherein the plurality of particles further comprise a bitter blocker.

3. The salt substitute composition according to claim 1 or claim 2, wherein the plurality of particles comprise or consist of a plurality of agglomerates.

4. The salt substitute composition according to claim 3, wherein the agglomerates comprises core particles and bridging particles.

5. The salt substitute composition according to claim 4, wherein the core particles comprise sodium chloride and potassium chloride.

6. The salt substitute composition according to claim 5, wherein the core particles further comprise ammonium chloride, binder and acidulant.

7. The salt substitute composition according to any one of claims 4 to 6, wherein the bridging particles comprise sodium chloride, ammonium chloride, binder and acidulant.

8. The salt substitute composition according to any one of claims 4 to 6, wherein the bridging particles comprise sodium chloride and potassium chloride and optionally binder.

9. The salt substitute composition according to claim 4, wherein the core particles consist of sodium chloride and potassium chloride, and the bridging particles comprise sodium chloride, ammonium chloride, binder and acidulant.

10. The salt substitute composition according to claim 4, wherein the core particles comprise sodium chloride, potassium chloride, ammonium chloride, acidulant and binder, and the bridging particles consist of sodium chloride and potassium chloride.

11. The salt substitute composition according to claim 4, wherein the core particles comprise sodium chloride, potassium chloride, ammonium chloride, acidulant and binder, and the bridging particles consist of sodium chloride, potassium chloride and binder.

12. The salt substitute composition according to any one of claims 3 to 11 , wherein the agglomerates further comprise a coating.

13. The salt substitute composition according to claim 12, wherein the coating comprises sodium chloride and optionally potassium chloride, ammonium chloride, magnesium chloride, lysine hydrochloride, acidulant, bitter blocker and / or binder.

14. The salt substitute composition according to any one of claims 1 to 13, wherein the acidulant is selected from the group consisting of acetic acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, ascorbic acid, lactic acid and / or phosphoric acid, or a mixture thereof.

15. The salt substitute composition according to any one of claims 1 to 14, wherein the binder is selected from the group consisting of maltodextrin, food starch, potato starch, tapioca starch and / or gum Arabic, or a mixture thereof.

16. The salt substitute composition according to any one of claims 4 to 15, wherein the core particles have a D50 particle size distribution of between 25 and 345 pm.

17. The salt substitute composition according to any one of claims 1 to 16, wherein the plurality of particles have a bulk density of about 500kg / M3to about 960kg / M3.

18. Use of the salt substitute composition according to any one of claims 1 to 17 as seasoning and / or flavouring.

19. A seasoning or flavouring comprising the salt substitute composition according to any one of claims 1 to 17.

20. A method of preparing a salt substitute composition comprising mixing together sodium chloride, potassium chloride, ammonium chloride, acidulant, binder and optionally a bitter blocker to form a mixture, wherein the salt substitute composition comprises a plurality of particles comprising:30-51% sodium chloride;30-48.7% potassium chloride;0.1-10% ammonium chloride;0.1-10% acidulant; and0.1-5% binder; wherein the plurality of particles have a D50 particle size distribution of between about 25 pm and about 345 pm.

21. The method according to claim 20, wherein one or more of the sodium chloride, potassium chloride, ammonium chloride, acidulant, binder and optionally bitter blocker are provided in particulate form.22 . The method according to claim 20 or 21 , wherein one or more of the sodium chloride, potassium chloride, ammonium chloride, acidulant, binder and optionally bitter blocker are provided in the form of a solution, wherein the method further comprises the step of drying the mixture to form the plurality of particles.

23. A method of preparing a salt substitute composition comprising: providing a plurality of core particles comprising sodium chloride and potassium chloride and optionally ammonium chloride, acidulant, bitter blocker and / or binder; agglomerating the plurality of core particles with an aqueous solution comprising sodium chloride and optionally potassium chloride, ammonium chloride, acidulant, bitter blocker and / or binder to form a plurality of particles comprising a plurality of agglomerates; and drying the plurality of particles to form the salt substitute composition, wherein the salt substitution composition comprises:30-51% sodium chloride;30-48.7% potassium chloride;0.1-10% ammonium chloride;0.1-10% acidulant; and0.1-5% binder,wherein the salt substitute composition has a D50 particle size distribution of between about 25 pm and about 345 pm.

24. The method according to claim 23, wherein the aqueous solution dries to form bridging particles that bridge the core particles together to form the agglomerate.

25. The method according to claim 23 or 24, wherein the agglomerates are formed using mechanical agglomeration and / or pneumatic agglomeration.

26. The method according to any one of claims 23 to 25, further comprising reducing the size of the agglomerates to a D50 particle size distribution of between about 25 pm and about 345 pm.

27. The method according to any one of claims 23 to 26, wherein the core particles comprise sodium chloride and potassium chloride, and wherein the aqueous solution comprises sodium chloride, ammonium chloride, acidulant, binder, water, and optionally bitter blocker.

28. The method according to any one of claims 23 to 26, wherein the core particles comprise sodium chloride, potassium chloride, ammonium chloride, acidulant and binder, and wherein the aqueous solution comprises sodium chloride, potassium chloride and water.

29. The method according to any one of claims 23 to 26, wherein the core particles comprise sodium chloride, potassium chloride, ammonium chloride, acidulant and binder, and wherein the aqueous solution comprises sodium chloride, potassium chloride, binder and water.

30. The method according to any one of claims 23 to 29, further comprising coating the agglomerates.

31. The method according to claim 30, wherein the agglomerates are coated by atomised spraying.

32. The method according to claim 30 or 31 , wherein the coating comprises sodium chloride and optionally potassium chloride, ammonium chloride, magnesium chloride, lysine hydrochloride, acidulant, bitter blocker and / or binder.

33. The method according to any one of claims 23 to 32, wherein the aqueous solution comprises a solids content of about 2% to about 40%.

34. The method according to any one of claims 23 to 33, wherein the ratio of core particles to aqueous solution is between about 15:1 and 1 :1.

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