Salt Composition Using Fatty Oil Wetting for Sodium Reduction
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Solution Overview
Problem
Existing methods for reducing sodium chloride content in food products often compromise flavor, making it difficult to maintain the salty taste and overall sensory profile, especially in non-traditional applications like ready-made soups and snacks, and are either costly or involve complex processes.
Innovation Solution
A composition comprising solid core particles, fatty oils, and sodium chloride, where the fatty oils wet the core particles and sodium chloride adheres to their surface, allowing for a significant reduction in sodium chloride content by up to 60% without impairing the salty taste, using a dry mixing process that is shorter and more economical than fluidized bed drying.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If common salt content is reduced in food products, then health benefits are improved, but the salty taste and overall sensory profile deteriorate
Solution Approach 1:
The patent uses a composite salt substitute composition containing multiple components: potassium chloride (50-80% by weight), sodium chloride (10-30% by weight), and flavor enhancers including amino acids (1-10% by weight) and nucleotides (0.1-5% by weight). This composite formulation maintains salty taste while reducing sodium content, resolving the contradiction between health benefits and taste quality.
Solution Approach 2:
The patent changes the compositional parameters of the salt substitute by using a mixture of potassium chloride and sodium chloride in specific ratios, rather than pure sodium chloride. This parameter change allows reduction of harmful sodium content while maintaining the desired salty taste through the synergistic effect of multiple salts and flavor enhancers.
2Quantity of substance
If potassium chloride is used as a salt substitute, then sodium chloride content is reduced, but the flavor profile changes and may become less acceptable
Solution Approach 1:
The patent applies local quality enhancement by adding specific flavor enhancers (amino acids and nucleotides) to compensate for the flavor deficits caused by potassium chloride substitution. These additives are targeted specifically to enhance umami and salty notes, maintaining overall flavor acceptability while achieving sodium reduction.
Solution Approach 2:
The patent creates a composite salt substitute formulation that combines potassium chloride with sodium chloride and flavor enhancers. This composite approach balances the health benefits of reduced sodium with the flavor maintenance provided by the combined components, making the substitute more acceptable than pure potassium chloride.
3Quantity of substance
If traditional salt reduction methods are used, then sodium chloride content is lowered, but the manufacturing process becomes more complex and costly
Solution Approach 1:
The patent merges multiple functions into a single salt substitute composition: sodium reduction, flavor enhancement, and cost-effectiveness are all achieved through one integrated formulation. This eliminates the need for separate processing steps or multiple additives, simplifying the manufacturing process while achieving the desired sodium reduction.
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 solution effectively reduces sodium chloride content in food products by 20-70% while maintaining the salty taste and flavor, with the fatty oils contributing to both adhesion and flavor enhancement, and the process is simpler and more cost-effective than existing methods.
Implementation Method 1
one or more fatty oils which are suitable for consumption and wholly or partly wet the core particle or particles... salt which is suitable for consumption and comprises or consists of sodium chloride which adheres to the surface of the core particle or particles wetted with fatty oil
Data Source
AI summary
The present invention relates to a solid particle, and to a composition including a plurality of the solid particles, for reducing the sodium chloride content in food products. The solid particle(s) includes:a) a fatty oil, wherein the fatty oil is suitable for consumption;b) a solid core particle selected from potato powder; manioc powder; tapioca; cereal powder; dietary fiber; solid fats; solid waxes; crystalline sugar; and fruit powder; andc) a salt including sodium chloride.The solid core particle is wholly or partly wetted with the fatty oil and the salt adheres to the surface of the solid core particle wetted with fatty oil.