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Novel low sodium salt and preparation method thereof

A low-sodium salt, a new technology, applied in the field of edible salt, can solve problems such as not easy to be accepted by consumers, and achieve the effects of preventing platelet aggregation, strengthening the skin, and having a suitable taste.

Inactive Publication Date: 2018-12-28
江西富达盐化有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, adding calcium chloride and potassium chloride will cause bitter and astringent taste of table salt, which is not easily accepted by consumers

Method used

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  • Novel low sodium salt and preparation method thereof
  • Novel low sodium salt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of novel low-sodium salt, the mass percent that each component raw material occupies is as follows:

[0035] Potassium chloride 70%; calcium chloride 10%; xylitol 1%; zinc lactate 0.1%; ferulic acid 0.12%; yeast extract 0.1%; tricalcium phosphate 0.00085%; the balance is sodium chloride.

[0036] Wherein each component mixing method is carried out successively according to the following steps:

[0037] (1) Potassium chloride and calcium chloride powder are mixed uniformly to obtain powder a;

[0038] (2) Add xylitol, zinc lactate, ferulic acid and yeast extract to powder a and mix evenly to obtain powder b;

[0039] (3) Pour the obtained powder b, tricalcium phosphate and sodium chloride into a powder high-speed mixer and stir for 10 minutes to obtain a new low-sodium salt.

[0040] Compared with commercially available common edible salt (sodium chloride content is 93%), the sodium chloride content in the low-sodium salt prepared by this method is reduced by 79...

Embodiment 2

[0042] A kind of novel low-sodium salt, the mass percent that each component raw material occupies is as follows:

[0043] Potassium Chloride 70%; Calcium Chloride 10%; Fructose 0.05%; Zinc Lactate 0.1%; Ferulic Acid 0.12%; Anhydrous Citric Acid 0.03%; L-Lysine 0.1%; The balance is sodium chloride.

[0044]Wherein each component mixing method is carried out successively according to the following steps:

[0045] (1) Potassium chloride and calcium chloride powder are mixed uniformly to obtain powder a;

[0046] (2) Add fructose, zinc lactate, ferulic acid, anhydrous citric acid and L-lysine to powder a and mix evenly to obtain powder b;

[0047] (3) Pour the obtained powder b, potassium ferrocyanide and sodium chloride into a powder high-speed mixer and stir for 10 minutes to obtain a new low-sodium salt.

[0048] Compared with commercial common edible salt (sodium chloride content is 93%), the sodium chloride content in the low-sodium salt prepared by this method is reduced...

Embodiment 3

[0050] A kind of novel low-sodium salt, the mass percent that each component raw material occupies is as follows:

[0051] The content of potassium chloride is 70%; the content of calcium chloride is 10%; rebaudioside A 0.05%; zinc lactate 0.1%; ferulic acid 0.12%; tartaric acid 0.03%; ; Tricalcium phosphate 0.001%; ​​The balance is sodium chloride.

[0052] Wherein each component mixing method is carried out successively according to the following steps:

[0053] (1) Potassium chloride and calcium chloride powder are mixed uniformly to obtain powder a;

[0054] (2) Add rebaudioside A, zinc lactate, ferulic acid, tartaric acid and sodium L-glutamate to powder a and mix evenly to obtain powder b;

[0055] (3) Pour the obtained powder b, tricalcium phosphate and sodium chloride into a powder high-speed mixer and stir for 10 minutes to obtain a new low-sodium salt.

[0056] Compared with commercially available common edible salt (sodium chloride content is 93%), the sodium chl...

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Abstract

The invention relates to the technical field of edible salt and primarily relates to novel low sodium salt and a preparation method thereof. The invention discloses the novel low sodium salt which isprepared from 60-80% of potassium chloride, 5-15% of calcium chloride, 0.01-2% of a food grade sweetener, 0.05-0.5% of a food grade acidulant, 0.01-0.2% of a food grade tasty agent, 0.007-0.001% of ananti-caking agent, and sodium chloride. Under the action of various taste improvers, the prepared low sodium salt is good in salinity and proper in taste, and is a good condiment.

Description

technical field [0001] The invention relates to the technical field of edible salt, and mainly relates to a novel low-sodium salt and a preparation method thereof. Background technique [0002] Salt, as one of the most commonly used salty agents, is an indispensable condiment in people's daily life. It is not only a food flavoring agent, but also an important substance that can maintain the electrolyte balance in the body. The main component of ordinary edible salt (the content of sodium chloride is about 93%) is sodium chloride, long-term consumption will lead to excessive sodium intake and retention in the body, which will cause adverse harm to the human body, such as high blood pressure, heart disease and kidney disease. In order to solve the problem of retention caused by excessive sodium content in the body caused by eating salt, eating low-sodium salt is an effective method. Low-sodium salt aims to reduce sodium intake without reducing its saltiness, so that people ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L27/30A23L27/00A23L33/10A23L33/145A23L33/16A23L33/165
CPCA23V2002/00A23L27/34A23L27/40A23L27/84A23L27/86A23L33/10A23L33/145A23L33/16A23L33/165A23V2200/16A23V2200/208A23V2200/30A23V2250/02A23V2250/1578A23V2250/16A23V2250/1614A23V2250/1642A23V2250/218A23V2250/6422A23V2250/032A23V2250/063A23V2250/606A23V2250/056A23V2250/258
Inventor 邱常义黄玖玖马正生
Owner 江西富达盐化有限公司
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