Amorphous Salt Particles with Crystallization Interrupter
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Solution Overview
Problem
Existing methods for reducing dietary sodium intake face challenges in completely eliminating or substituting sodium chloride due to its crystallized nature, which hinders solubility and flavor delivery, especially in low-water environments, and often result in off-flavors or inadequate taste experience.
Innovation Solution
The development of amorphous salt particles with a crystallization interrupter, such as biopolymers like maltodextrin, which inhibit crystal formation during drying, increasing solubility and allowing for a more efficient salt perception with reduced sodium chloride consumption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sodium chloride is used in crystalline form, then flavor strength is maintained, but solubility is hindered in low-water environments
Solution Approach 1:
The patent changes the physical state parameter of sodium chloride from crystalline to amorphous form. This transformation occurs by disrupting crystal formation during the drying process, allowing sodium chloride to be delivered in a non-crystalline state that enhances solubility while maintaining flavor strength.
Solution Approach 2:
The patent introduces an intermediary substance (such as maltodextrin or other carbohydrates) that acts as a carrier and disruptor during the drying process. This intermediary prevents crystal formation of sodium chloride while allowing it to be delivered in an amorphous form that dissolves more readily in low-water environments.
2Reliability
If crystalline salt particles are used, then flavor perception is strong, but dissolution rate is slow
Solution Approach 1:
The patent changes the physical state from crystalline to amorphous, which fundamentally alters the dissolution behavior. Amorphous sodium chloride dissolves rapidly because it lacks the ordered crystal structure that resists dissolution, thereby increasing the dissolution rate while maintaining reliable flavor delivery.
Solution Approach 2:
The patent performs preliminary disruption of crystal formation during the drying process. By preventing crystallization from occurring in the first place and forming amorphous particles instead, the material is pre-prepared for rapid dissolution upon contact with moisture, eliminating the need for subsequent dissolution barriers.
3Quantity of substance
If sodium chloride concentration is reduced, then dietary sodium intake is lowered, but flavor strength is compromised
Solution Approach 1:
The patent changes the physical state parameter of sodium chloride to amorphous form, which increases its solubility and flavor delivery efficiency. This allows reduced sodium chloride concentration to achieve the same flavor strength because the amorphous form dissolves more readily and delivers sodium ions more effectively to taste receptors.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The amorphous salt particles exhibit enhanced solubility and rapid dissolution, providing improved salt sensation and flavor delivery while reducing the overall sodium chloride intake, making them suitable for dietary applications.
Implementation Method 1
interrupting the formation of salt crystals from an aqueous solution with a crystallization interrupter
Implementation Method 2
providing a salt particle that is more soluble than crystalline salt
Data Source
AI summary
A low sodium salt composition and method for manufacture are provided. The composition generally includes salt, such as sodium chloride, and one or more crystallization interrupters. The composition is in the form of amorphous particles, optionally in combination with other ingredients.