Dairy Salt Crystallization for Low Sodium Metallic Taste
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Solution Overview
Problem
Current potassium salts with reduced sodium content often retain high sodium levels or are in powdered form, making them less appealing as substitutes for traditional table salt, as they either maintain a metallic taste or lack the crystalline texture of sodium salt.
Innovation Solution
A crystallized salt of dairy origin with a potassium-to-sodium ratio between 3 and 6, produced through electrodialysis of whey followed by nanofiltration, concentration, deodorization, and crystallization, resulting in a product with a high potassium content and low sodium, similar in texture to traditional table salt.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If potassium salts with reduced sodium content are produced, then the sodium content is reduced, but the salt retains high sodium content or metallic taste
Solution Approach 1:
The patent changes the chemical composition parameters by producing a salt with a specific potassium-to-sodium ratio between 3 and 6, and controlling the purity to above 95%. This parameter optimization allows the salt to maintain low sodium content while avoiding metallic taste, as the balanced composition prevents the dominant potassium taste that causes metallic flavor.
Solution Approach 2:
The patent utilizes phase transition from liquid brine to solid crystal through controlled crystallization. By controlling the crystallization process, the patent produces large crystalline structures that mimic table salt's physical form, transforming the solution into a solid product with desirable texture and appearance while maintaining the optimized chemical composition.
2Ease of manufacture
If potassium salt is produced in powdered form, then the production process is simplified, but the consumer is less inclined to use it as a substitute for table salt
Solution Approach 1:
The patent employs controlled crystallization phase transition to transform the potassium-rich brine into large, well-formed crystals. This phase change process, when properly controlled, produces a crystalline structure that replicates the familiar appearance and texture of table salt, making it visually and texturally appealing to consumers while remaining producible through industrial crystallization processes.
Solution Approach 2:
The patent applies dynamic control to the crystallization process, adjusting parameters such as cooling rate, evaporation rate, and supersaturation level to optimize crystal growth. This dynamic process control enables the production of large crystals with desirable characteristics, bridging the gap between manufacturing efficiency and consumer appeal by allowing process optimization without requiring overly complex equipment.
3Quantity of substance
If whey is used to manufacture salt through nanofiltration and ultrafiltration, then potassium-rich salt is produced, but the salt appears substantially different from traditional table salt
Solution Approach 1:
The patent utilizes controlled crystallization phase transition to transform the potassium-rich whey brine into large, well-defined crystals. By controlling the crystallization conditions including temperature, pressure, and evaporation rate, the patent produces crystals with sizes and shapes that resemble traditional table salt, overcoming the appearance deficiencies of previously produced potassium salts.
Solution Approach 2:
The patent optimizes physical parameters during the crystallization process, including controlling crystal growth rate, temperature gradients, and supersaturation levels. These parameter changes enable the formation of large crystals with desirable morphology, transforming the physical appearance of the potassium salt to match consumer expectations for table salt substitutes.
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 process yields a salt with a high potassium content and low sodium, maintaining flavor while avoiding a metallic taste, and achieving a crystalline texture comparable to traditional salt, thus encouraging consumer substitution.
Implementation Method 1
electrodialysis of whey
Implementation Method 2
nanofiltration of the brine obtained by electrodialysis of whey
Implementation Method 3
concentration of the nanofiltration permeate by reverse osmosis
Implementation Method 4
deodorization by adsorption on an adsorbent support
Implementation Method 5
crystallization of the solution concentrated in monovalent minerals
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
The invention relates primarily to a crystallized dairy salt having a potassium-to-sodium ratio of between 3 and 6, and in which more than 50% of the crystals have an average diameter greater than 100 micrometers. The invention also relates to a process for obtaining such a salt comprising at least the steps of preparing a concentrated monovalent mineral brine solution obtained by whey electrodialysis (1), and preparing a dairy salt (2) by at least one crystallization step (6) of the concentrated monovalent mineral solution.