Low Sodium Salt Compositions with 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, necessitating a reduction in sodium consumption while maintaining the salty taste in food products.

Innovation Solution

Development of low sodium salt compositions blending sodium chloride with magnesium, sodium, and potassium salts, including sulfate and chloride salts, to reduce sodium intake while increasing potassium intake, preserving the salty taste through the use of hydrated and anhydrous double salts like schoenite and glaserite, and their production methods.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If sodium chloride is partially replaced by other salts (especially potassium chloride) to reduce sodium intake, then sodium content is reduced, but taste deteriorates

Engineering Contradiction:

Improvesodium contentVSAvoidtaste quality

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

The patent uses a composite salt composition containing multiple salt types (sodium chloride, potassium chloride, magnesium sulfate, calcium sulfate) in specific proportions. This composite approach allows the mixture to maintain salty taste characteristics while reducing overall sodium content, resolving the contradiction between sodium reduction and taste preservation

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The patent modifies the compositional parameters of salt by controlling the ratios of different salt components (e.g., 40-70% NaCl, 10-30% KCl, 5-20% MgSO4, 5-20% CaSO4). By optimizing these parameters, the invention achieves both reduced sodium content and acceptable taste quality

Inventive Principle:

Principle #35Parameter changes

2Object-affected harmful factors

If sodium intake is reduced to prevent health issues, then health risk is reduced, but salty taste in food is compromised

Engineering Contradiction:

Improvehealth risk from sodiumVSAvoidsalty taste

Core Design Contradiction:

Object-affected harmful factorsVSEase of manufacture

Solution Approach 1:

The composite salt mixture replaces pure sodium chloride with a blend of multiple salts, each contributing different sensory and functional properties. This composite material approach maintains the salty taste profile while reducing harmful sodium content, simultaneously addressing both health concerns and taste requirements

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The patent introduces intermediary substances (potassium chloride, magnesium sulfate, calcium sulfate) that act as mediators to preserve salty taste characteristics. These intermediary salts provide taste compensation for the reduced sodium content, bridging the gap between health benefits and sensory quality

Inventive Principle:

Principle #24Intermediary (Mediator)

Data Source

PatentUS7820225B2Low sodium salt compositions and methods of preparation and uses thereof

Publication Date: 2010.10.26 EXPORTADORA DE SAL S A DE

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.