Low Sodium Salt Composition Blending Magnesium and Potassium Salts
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Solution Overview
Problem
High sodium intake is linked to various health issues, including hypertension, cardiovascular diseases, and gastric cancer, and existing salt alternatives often compromise on taste when reducing sodium levels.
Innovation Solution
Development of low sodium salt compositions that blend sodium chloride with magnesium and potassium salts, such as sulfate and chloride salts, to maintain salty taste while reducing sodium intake, including the use of hydrated and anhydrous double salts like schoenite and glaserite, and methods for their preparation from natural water sources.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sodium chloride is replaced by other salts (especially potassium chloride) to reduce sodium intake, then sodium content is reduced, but taste deteriorates
Solution Approach 1:
The patent applies composite materials by creating a salt composition that blends multiple salt types (sodium chloride, potassium chloride, magnesium sulfate, and double salts like schoenite and glaserite) in specific ratios. This composite approach allows the composition to maintain the desirable salty taste of sodium chloride while incorporating lower-sodium alternatives, thereby reducing overall sodium content without sacrificing taste quality.
2Quantity of substance
If potassium chloride is used to replace sodium chloride, then potassium intake increases, but the salty taste is compromised
Solution Approach 1:
The patent merges multiple salt components including potassium chloride with sodium chloride and magnesium sulfate salts in a blended composition. By combining these salts in specific proportions (with sodium chloride comprising 30-70% and potassium chloride comprising 10-40% of the total composition), the invention achieves a synergistic effect where the potassium content is increased for health benefits while the overall salty taste is preserved through the presence of sodium chloride and other complementary salts.
Data Source
AI summary
Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.