Lipid Powder Salt Composition for Sodium Reduction
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Solution Overview
Problem
Current food compositions fail to effectively reduce sodium chloride content while maintaining the salty taste and flavor enhancement provided by sodium chloride, leading to health concerns associated with high sodium intake.
Innovation Solution
A lipid powder composition comprising 20-80% triglycerides, 15-75% salt mixture with at least 90% sodium chloride, and additional components like polysaccharides, proteins, emulsifiers, and flavorings, designed to provide a controlled release of salty taste during mastication, reducing sodium content by up to 70% compared to standard salt.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sodium chloride is replaced with potassium chloride or masking agents, then the amount of salt added to food products is reduced, but residual notes of unpleasant bitter taste appear or effective replacement is not achieved
Solution Approach 1:
The patent changes the physical state and delivery parameters of sodium chloride by incorporating it into a lipid-based powder composition with controlled particle size and fatty acid composition. This allows the salt to be released gradually during mastication, maintaining the desirable salty taste while reducing the total sodium chloride content in the food product.
Solution Approach 2:
The patent uses lipids (triglycerides with specific fatty acid profiles) as an intermediary carrier to deliver sodium chloride. The lipid matrix acts as a mediator that controls the release of salt ions during chewing, preventing premature dissolution and maintaining taste quality while reducing overall salt intake.
2Object-affected harmful factors
If sodium chloride is reduced in food products, then health concerns related to high sodium intake are addressed, but the salty taste and flavor enhancement are compromised
Solution Approach 1:
The patent ensures continuous release of sodium chloride ions during the mastication process through the lipid-based delivery system. The salt is released gradually and continuously as the powder mixes with saliva and food, maintaining consistent flavor enhancement throughout the chewing process while controlling total sodium intake.
Solution Approach 2:
The patent utilizes phase transition of the lipid matrix from a solid powder state to a liquid/emulsion state during mastication. This phase change allows controlled release of sodium chloride ions from the lipid matrix into the oral cavity, maintaining taste perception while reducing overall salt content.
3Stability of the object's composition
If salt is distributed uniformly throughout frozen food, then coverage is improved, but the effect of thawing water caused by seasoning salts is not addressed
Solution Approach 1:
The patent uses lipids as an intermediary carrier that protects sodium chloride from direct contact with water during storage and handling. The lipid matrix acts as a barrier that prevents premature dissolution and thawing effects, allowing uniform distribution while minimizing water interaction until the product is consumed.
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 composition achieves a salty taste similar to standard sodium chloride with reduced sodium levels, enhancing flavor perception and reducing sodium intake, suitable for various food applications.
Implementation Method 1
The composition achieves a salty taste similar to standard sodium chloride with reduced sodium levels
Implementation Method 2
the salt mixture comprises, at least 90 weight percent sodium chloride
Data Source
AI summary
The present invention, in an embodiment, is a powder composition that includes 20 to 80 weight % of a triglycerides mixture and 15 to 75 weight % of a salt mixture. The triglyceride mixture, based on a total fatty acid content of the triglycerides mixture, includes: 5% to 55% lauric acid content, 2% to 30% myristic acid content, 6% to 45% palmitic acid content, and 2% to 25% stearic acid content; 15% to 45% oleic acid content, 15% or less linoleic acid content, 10% or less linolenic acid content; and less than 2% of trans fatty acids; wherein, the salt mixture includes at least 90 weight % sodium chloride, based on the total weight of the salt mixture and a remainder includes at least one of sodium citrate, disodium citrate, monosodium tartrate, or disodium tartrate.