Rounded Salt Particles via Aerosolization for Taste and Appearance

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Solution Overview

Problem

Current low-sodium salt compositions fail to replicate the taste and appearance of sodium chloride while reducing sodium content, often resulting in off-flavors and inadequate saltiness, making them unsuitable for all applications.

Innovation Solution

Aerosolizing a melted salt composition to form rounded particles, which can be composed of sodium chloride and non-sodium chloride salts, such as potassium chloride, to create a salt substitute with reduced sodium content that maintains a similar appearance and taste to regular salt without the need for masking agents.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If sodium chloride is replaced with potassium chloride to reduce sodium content, then sodium consumption is reduced, but off-flavors and inadequate saltiness occur

Engineering Contradiction:

Improvesodium contentVSAvoidoff-flavors

Core Design Contradiction:

Quantity of substanceVSObject-generated harmful factors

Solution Approach 1:

The invention uses composite salt compositions containing multiple salt types (sodium chloride, potassium chloride, potassium sulfate, magnesium sulfate) in specific ratios to achieve reduced sodium content while maintaining desirable taste and eliminating off-flavors through synergistic interactions among the components

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The invention changes the compositional parameters of salt substitutes by incorporating specific ratios of different salts and controlling particle size parameters through rounding processes to optimize taste perception and eliminate bitter off-flavors associated with potassium salts

Inventive Principle:

Principle #35Parameter changes

2Ease of manufacture

If salt substitutes are made by simple blending or agglomeration, then production is simple, but taste and appearance are inadequate

Engineering Contradiction:

Improveproduction simplicityVSAvoidinadequate taste

Core Design Contradiction:

Ease of manufactureVSObject-generated harmful factors

Solution Approach 1:

The invention transforms the physical state parameters of salt components by melting and rounding the blended mixture, creating rounded particles that enhance taste perception and appearance while maintaining the simplicity of the blending approach

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention utilizes phase transition from solid to liquid and back to solid by melting the salt blend and then cooling it to form rounded particles, which improves taste and appearance without complicating the manufacturing process

Inventive Principle:

Principle #36Phase transitions

3Object-generated harmful factors

If masking agents are added to reduce bitter taste, then off-flavors are masked, but the composition becomes more complex

Engineering Contradiction:

Improvebitter tasteVSAvoidcomposition complexity

Core Design Contradiction:

Object-generated harmful factorsVSDevice complexity

Solution Approach 1:

The invention changes the compositional parameters by incorporating specific ratios of magnesium sulfate and potassium sulfate that naturally counteract bitter tastes through taste interaction, eliminating the need for additional masking agents and maintaining composition simplicity

Inventive Principle:

Principle #35Parameter changes

4Object-generated harmful factors

If rounded particles are formed by aerosolizing melted salt composition, then surface area contact with taste receptors is increased, but manufacturing complexity increases

Engineering Contradiction:

Improvesalty taste perceptionVSAvoidmanufacturing process complexity

Core Design Contradiction:

Object-generated harmful factorsVSDevice complexity

Solution Approach 1:

The invention utilizes phase transition from solid to liquid and back to solid by melting the salt blend and then cooling it to form rounded particles, which increases surface area contact with taste receptors while maintaining relatively simple manufacturing equipment requirements

Inventive Principle:

Principle #36Phase transitions

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 method produces salt compositions with reduced sodium content that have a comparable appearance and taste to sodium chloride, eliminating off-flavors and enhancing salty taste perception by increasing surface area contact with taste receptors, thus addressing the limitations of existing salt substitutes.

Implementation Method 1

aerosolizing a melted salt composition to form droplets

Methodology Applied

Scientific EffectAerosolization: Aerosol

Implementation Method 2

wherein the droplets form rounded particles

Methodology Applied

Scientific EffectPhase change: Phase Change

Implementation Method 3

melted salt composition

Methodology Applied

Scientific EffectMelting: Melting

Data Source

PatentUS9011963B2Compositions of low sodium salt and methods of making and using

Publication Date: 2015.04.21 S&P INGREDIENT DEVELOPMENT LLC

AI summary

The present invention is directed to salt compositions and methods used to make them. Embodiments may include methods for preparing salt compositions that include aerosolizing a melted salt composition to form droplets, where the droplets form rounded particles. Embodiments may further include solid compositions, including rounded salt particles, where the particles are formed by aerosolizing a melted salt composition. The particles can have semisolid interiors with void spaces.