61 results about "Salt substitute" patented technology

The invention relates to two synthetic methods of 3,6-bis(4-bisfumaroyl aminobutyl)-2,5-diketopiperazine and a salt substitute thereof. The first synthetic method comprises the following steps of: obtaining a final product through the steps of cyclodehydration, hydrogenation, coupling, saponification, recrystallization and the like by using epsilon-benzoyloxycarbonyl-L-lysine and p-nitryl monoethyl fumarate as starting materials. The second synthetic method comprises the following steps of: obtaining the final product through the steps of cyclodehydration, coupling, saponification, recrystallization and the like by using N-6-trifluoroacetyl-L-lysine and the p-nitryl monoethyl fumarate (or p-nitryl monoethyl fumarate acyl chloride) as the starting materials. Meanwhile, the salt substitute of the 3,6-bis(4-bisfumaroyl aminobutyl)-2,5-diketopiperazine can also be generated by directly carrying out substitution reaction on the 3,6-bis(4-bisfumaroyl aminobutyl)-2,5-diketopiperazine as a reaction product and corresponding salt.

A composition useful as a substitute for table salt is disclosed. The salt substitute contains calcium chloride, a potassium salt, citric acid, rice flour, ginger oil and one or more flavorants.

The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantify of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and / or preservatives, and (b) a salt substitute containing potassium chloride and bitterness inhibitors taurine and 5′-adenosinic acid, 5′-inosinic acid and / or 5′-guanylic acid. Furthermore, the present invention provides foods containing these compositions, methods of using these compositions and methods for preparing them.

A potassium salt composition from seaweed, methods for producing the composition, and methods of using the composition of an essentially sodium-free salt substitute and / or potassium dietary supplement is described. The potassium salt composition has a pleasant salty taste and has a crystalline appearance that resembles regular table salt, but it is essentially free of the sodium and the metals. In addition, the product is essentially free of seaweed aromas or flavors which are removed by absorption or adsorption from an aqueous solution containing the dissolved potassium salt substitute.

The invention relates to a novel low-sodium salt substitute and a preparation method of the novel low-sodium salt substitute. The novel low-sodium salt substitute comprises 30-50 percent of salty peptide compounds and 50-70 percent of salt by weight ratio. The preparation method comprises the steps of performing enzymolysis on livestock and poultry bones to prepare salty mixed polypeptide, and mixing the salty mixed polypeptide with salt according to certain proportion to obtain the low-sodium salt substitute. The low-sodium salt substitute provided by the invention has the same salt taste as salt, has no bitter taste and other foreign flavors, and provides conditions for ensuring the health of people better and meeting the delicious need, so as to achieve the purposes of real salt reduction and salt limitation.

A salt substitute composition is provided. The salt substitute composition has an amount of potassium chloride and an amount of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester or neotame. The N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester is present in an amount of about 0.001 wt % to about 0.02 wt % of the total weight of the composition. The amount of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester is optimized for reducing the undesired aftertaste of the potassium chloride.

Low-salt fish sauce. The fish sauce is desalted through electrodialysis, wherein the salt content of the fish sauce is 15-18 g / 100 ml, and amino acid nitrogen of the fish sauce is not less than 0.65 g / 100 ml. A preparation method includes the steps of: 1) mixing fresh fish with salt, salting and autolyzing the fish and performing pre-fermentation, and then performing middle-fermentation in a manner of sun curing in day and exposure in night, and performing post-fermentation with temperature maintained and filtering the product to prepare maturely fermented fish sauce; 2) desalting the maturely fermented fish sauce through electrodialysis; and 3) sterilizing and fill-packaging the desalted fish sauce to prepare a low-salt fish sauce finish product. The low-salt fish sauce is free of salt substitutes, and has mellow fragrance and delicious taste without any other bad smell, is clear in appearance and has a brown-red color. Compared with non-desalted fish sauce, the product basically maintains original flavors of fish sauce, wherein the amino nitrogen is only slightly lost. Salt content of the product is reduced by about 40% than common commercial fish sauce, so that the low-salt fish sauce is more beneficial to body health.

The invention discloses a fluorescent probe for detecting viscosity and hydrogen peroxide and a synthesis method and application of the probe, and belongs to the technical field of chemical analysis detection. The probe is obtained through a coupling reaction between aldehydic benzothiazole and a 4-methylpyridinium salt substituted by methylene phenylboronic acid. According to the structure of theprobe, due to the quenching effect of twisted intramolecular charge transfer (TICT), a probe molecule has almost no fluorescence emission characteristics. However, with the increase of the viscosityof an environmental system, the TICT effect is inhibited, and the probe molecule achieves strong fluorescence emission with the emission peak of 680 nm. In addition, the probe can also generate sensitive fluorescence response to H2O2, and the emission peak is 590 nm after the reaction. The concentration detection range of hydrogen peroxide is 0-25 Mumol L(-1), and the detection limit is 0.34 MumolL(-1). The probe can be used for detecting H2O2 in water and cells.

The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks.By adding one or more of the following: quinic acid or a quinic acid-containing composition, spilanthol or a spilanthol-containing plant extract or plant essential oil, or an Allium plant extract, to a potassium salt or a potassium salt-containing food or drink, the unpleasant tastes such as acrid taste and metallic taste characteristic of potassium salts are improved while the salt flavor and taste are augmented.

Dental compositions are described which are photocurable by radiation with a wavelength greater than 390 nm. The compositions include a cationically active compound, a dental filler, optionally a dispersant, a cationic photoinitiator and a photosensitizer which is a thioxanthone salt substituted by at least one group containing an ammonium function. The composition has the advantage of remedying the color stability problems of finished dental products after crosslinking.

Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and / or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

The invention relates to a salt-substitute pretreatment cold-pad-batch active-dye dyeing method for cotton fabric. The soaping fastness and the acid, alkali and perspiration resistant fastness of dyed fabric obtained by using the technology is relatively high and are both 4-5 grade or more, the solarization fastness is 4-5 grade, the dry friction fastness is 4 grade, the wet friction fastness is 4 grade, the fabric surface is smooth, the usage amount of an inorganic salt in the active dye dyeing process is reduced, the production cost is reduced, energy is saved, and environmental pollution is reduced.

Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and / or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same.

The invention discloses a bright type cyanide-free zinc plating solution and a preparation method thereof. The zinc plating solution consists of the following components: 80-140g / L of sodium hydroxide, 6-12g / L of zinc oxide, 20-40g / L of salt substituted for cyanide,15-20ml / L of a cylinder opening agent, 6-8ml / L of a scattering agent, 2-4ml / L of a brightening agent, and 0.6-0.8 / L of tea saponin. The novel cyanide-free zinc plating solution disclosed by the invention is wide in current range, high in bright dipping speed, delicate in plating crystallization, high in area coverage rate and long valid time for salt mist, and can be used for replacing conventional toxic cyanide zinc plating. The cyanide-free zinc plating solution overcomes the defects that zincate cannot directly electroplate pig iron pieces and cast iron pieces, generates white spots when electroplating high-carbon steel, and is poor in binding force. The cyanide-free zinc plating solution overcomes the defect that when conventional potassium chloride is used for electroplating, long valid time for salt mist cannot be reached.

A method for producing a polymer electrolyte membrane of the present invention include the step of modifying a polymer electrolyte membrane which is salt-substituted with a polyvalent cation, by a modification treatment selected from a heat treatment, an active energy ray irradiation treatment and a discharge treatment, and preferably include the step of treating the modified polymer electrolyte with acid. This method allows a polymer electrolyte membrane capable of achieving methanol barrier properties and the proton conductivity at a high level.

The invention discloses a process for regenerating a calcium type chromatographic separation resin, and belongs to the technical field of chemical industry. In the regeneration process, a continuous regeneration method, a stirring regeneration method and an accurate control regeneration terminal technology are utilized. The process specifically comprises the following steps of: washing; desalting by using hydrochloric acid; regenerating, namely treating a calcium type chromatographic resin treated in step 2 by using solution of calcium salt, wherein the principle is that calcium ions in the solution of calcium salt substitute hydrogen ions in the calcium type chromatographic resin to ensure that the calcium type chromatographic resin has separating capacity again; and detecting, namely obtaining the calcium type chromatographic separation resin which meets regeneration requirements through inspection and detection. The soaking regeneration time is short in the regeneration process, the using amount of the acid and the solution of calcium salt can be accurately metered, and the process has the advantages of low pure water consumption, slight acid pollution and the like and the resin can be regenerated completely.

A low sodium salt substitute composition is disclosed that includes (i) from about 3.0% by weight to about 9.0% by weight of sodium acid sulfate; (ii) from about 2% by weight to about 8% by weight of one or more umami ingredients; (iii) from about 12.0% by weight to about 19.0% by weight of sodium chloride; and (iv) from about 0% by weight to about 95% by weight of a filler, the composition delivering less than 140 mg of sodium while providing an appealing taste to users and complying with the current Food and Drug Administration definition of low sodium.

A composition that is a substitute for food grade sodium chloride includes crystalline particles containing both potassium chloride and lysine monohydrochloride such that the potassium chloride and lysine monohydrochloride are not susceptible to separation. A process for making the composition includes steps of providing a supersaturated water solution of potassium chloride and lysine monohydrochloride at a temperature of from about 10 to about 70° C., adding ethanol to the solution in an amount sufficient to precipitate crystalline particles containing a combination of potassium chloride and lysine monohydrochloride, separating the crystalline particles from the solution, and drying the crystalline particles.

Disclosed are a functionally reinforced desalted nutritional composition, a desalted extract and a cold-water-extracted salt substitute, which are derived from halophytes that grow in coastal regions under highly saline conditions and thus retain high salt concentrations, as well as the use of the desalted nutritional composition for combating obesity. More particularly, this invention relates to a functionally reinforced desalted nutritional composition, a desalted extract and a salt substitute cold-water-extracted from halophytes that inhabit extreme environments of high salinity under high salt stress, the halophytes being desalted through a cold water extraction process at a low temperature based on the difference in water solubility of salts with change in temperature to allow only sodium chloride to be selectively removed, and the composition thus having decreased sodium content as well as having increased content of useful minerals such as potassium, as well as nutrients and physiologically active substances, which are naturally contained in halophytes.

Disclosed herein is a salt substitute obtained from a Salicornia species. The salt substitute has a high content of phyto-organic minerals from a Salicornia species and low sodium content, which are beneficial to the health of humans. The salt substitute also contains minerals, such as potassium or magnesium, which facilitate sodium excretion from the body and thus reduce the harmful effects of sodium accumulated in the body. Further, the salt substitute has a mineral balance created by the plant's innate metabolism and tastes salty enough for use as a substitute for table salt, and contains organic nutrients including amino acids, which are nutritionally beneficial and reduce the bitterness of minerals present in large amounts, thereby providing a good taste.

The invention relates to an active-dye low-salt dip dyeing method for cotton fabric. A one-step process employed by the technology is excellent in dyeing effect, and in the one-step process technology, a salt substitute is applied to a pretreatment technology, pretreatment does not need individually performing, and the processing process is shortened and water and energy are saved. Also, BOD5 and CODCr of a processing raffinate of the one-step process technology are reduced compared with routine pretreatment, and the one-step process technology is environment-friendly. The low-salt dyeing technology is capable of reducing the usage amount of anhydrous sodium sulfate in the dyeing process by 50%, is excellent in dyeing effect, has the dyed fabric K / S value higher than that of a routine dyeing technology, and is uniform in obtained color. The soaping fastness and the perspiration fastness are both high and are both 4-5 grade or more, the solarization fastness is 4 grade or more, and the dry / wet friction fastness is 4 grade or more. The improving capacity of the low-salt dyeing technology is better than that of a routine dyeing technology, in other words, the usage amount of a dye is less when same chroma is obtained, and the dye uptake of the low-salt dyeing technology is far higher than that of a routine dyeing technology.

The invention relates to the technical field of food, in particular to a method for preparing a low-sodium nutritional salt substitute with multi-stain liquid state fermentation technology. The method comprises steps as follows: yeast strains, mushroom strains and Cordyceps millitaris strains are sequentially subjected for seed culture and fermentation tank culture after being activated, an obtained fermentation culture solution is subjected to enzymolysis with protease, centrifugal filtration and activated carbon decolorization, sodium chloride and potassium chloride are added for reduced pressure concentration and crystallization, and the low-sodium nutritional salt substitute is prepared. Raw materials required by the method are wide in source and low in cost, physical and chemical conditions are easy to control, the production cycle is short, the product is stable in quality and high in yield, requirements for preparation equipment and places are low, industrial production is facilitated, and the method is not limited by seasons. The prepared salt substitute is rich in nutrition and can prevent some common diseases, and the fresh taste is increased on the basis that saltiness is not decreased.

Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same.

The invention mainly relates to the field of food fermentation, specifically to a low-salt fermented sausage and a preparation method thereof. According to the invention, a leavening agent comprises lactobacillus plantarum, bacillus coagulans and staphylococcus mimicus; and preparation raw materials also comprise calcium glutamate which is used as a salt substitute. According to the invention, a lactic acid bacteria starter for producing bacteriocin and bacillus coagulans for producing coagulin are applied to guaranteeing product safety; calcium glutamate is utilized to replace part of table salt; and staphylococcus and a bacillus coagulans starter are used for compensating the flavor loss caused by low salt. Experiment verification and comparison results fully embody the advantages of a technical scheme provided by the invention.

The invention relates to edible salt substitute for recuperating 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight). The edible salt substitute is prepared from the components in parts by weight: 0.5 to 1.5 parts of rose salt, 0.5 to 1.5 parts of Himalaya salt, 0.2 to 0.8 part of food grade histidine hydrochloride, 0.05 to 0.15 part of flos caryophyllata, 0.05 to 0.15 part of radix aucklandiae, 0.05 to 0.15 part of fructus foeniculi, 0.05 to 0.15 part of radix curcumae longae, 0.05 to 0.15 part of galanga, 0.05 to 0.15 part of rhizoma zingiberis, 0.05 to 0.15 part of netmeg, 0.05 to 0.15 part of cortex cinnamomi, 0.05 to 0.15 part of fructus crataegi, 0.05 to 0.15 part of sodium tartaric acid, and 0.05 to 0.15 part of aceglutamide. The edible salt substitute for recuperating the 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight) provided by the invention adopts the combination of multiple low sodium salt with different components and multiple condiments, has the efficacies of the edible salt, and substitutes the edible salt so as to reduce the edible salt intake of a human body and recuperate or alleviate the 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight).

Disclosed are a functionally reinforced desalted nutritional composition, a desalted extract and a cold-water-extracted salt substitute, which are derived from halophytes that grow in coastal regionsunder highly saline conditions and thus retain high salt concentrations, as well as the use of the desalted nutritional composition for combatting obesity. More particularly, this invention relates toa functionally reinforced desalted nutritional composition, a desalted extract and a salt substitute cold-water-extracted from halophytes that inhabit extreme environments of high salinity under highsalt stress, the halophytes being desalted through a cold water extraction process at a low temperature based on the difference in water solubility of salts with change in temperature to allow only sodium chloride to be selectively removed, and the composition thus having decreased sodium content as well as having increased content of useful minerals such as potassium, as well as nutrients and physiologically active substances, which are naturally contained in halophytes.