IL162903A - Granulated salt product and process to prepare the same - Google Patents
Granulated salt product and process to prepare the sameInfo
- Publication number
- IL162903A IL162903A IL162903A IL16290304A IL162903A IL 162903 A IL162903 A IL 162903A IL 162903 A IL162903 A IL 162903A IL 16290304 A IL16290304 A IL 16290304A IL 162903 A IL162903 A IL 162903A
- Authority
- IL
- Israel
- Prior art keywords
- salt
- granulated
- weight
- microns
- product
- Prior art date
Links
- 150000003839 salts Chemical class 0.000 title claims description 170
- 238000000034 method Methods 0.000 title claims description 42
- 235000002639 sodium chloride Nutrition 0.000 claims description 208
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 53
- 239000000203 mixture Substances 0.000 claims description 43
- 239000011780 sodium chloride Substances 0.000 claims description 40
- 239000002245 particle Substances 0.000 claims description 24
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 15
- 239000011630 iodine Substances 0.000 claims description 15
- 229910052740 iodine Inorganic materials 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 159000000003 magnesium salts Chemical class 0.000 claims description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 7
- 239000011164 primary particle Substances 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 6
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 claims description 6
- 239000011575 calcium Substances 0.000 claims description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 6
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 6
- 229910001425 magnesium ion Inorganic materials 0.000 claims description 6
- 235000010755 mineral Nutrition 0.000 claims description 6
- 239000011707 mineral Substances 0.000 claims description 6
- 235000013343 vitamin Nutrition 0.000 claims description 6
- 239000011782 vitamin Substances 0.000 claims description 6
- 229940088594 vitamin Drugs 0.000 claims description 6
- 229930003231 vitamin Natural products 0.000 claims description 6
- 241001131796 Botaurus stellaris Species 0.000 claims description 5
- 150000003841 chloride salts Chemical class 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 150000003467 sulfuric acid derivatives Chemical class 0.000 claims description 5
- 229910001424 calcium ion Inorganic materials 0.000 claims description 4
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 4
- 238000005056 compaction Methods 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 235000011148 calcium chloride Nutrition 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 239000001175 calcium sulphate Substances 0.000 claims description 2
- 235000011132 calcium sulphate Nutrition 0.000 claims description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- 235000019600 saltiness Nutrition 0.000 description 9
- 239000000463 material Substances 0.000 description 6
- 235000011164 potassium chloride Nutrition 0.000 description 6
- 239000001103 potassium chloride Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 235000011147 magnesium chloride Nutrition 0.000 description 5
- 230000002195 synergetic effect Effects 0.000 description 5
- 238000003801 milling Methods 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 206010067997 Iodine deficiency Diseases 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- 235000006479 iodine deficiency Nutrition 0.000 description 3
- -1 sodium chloride Chemical class 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical class [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 2
- 238000007580 dry-mixing Methods 0.000 description 2
- 235000021112 essential micronutrients Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- DMYOHQBLOZMDLP-UHFFFAOYSA-N 1-[2-(2-hydroxy-3-piperidin-1-ylpropoxy)phenyl]-3-phenylpropan-1-one Chemical compound C1CCCCN1CC(O)COC1=CC=CC=C1C(=O)CCC1=CC=CC=C1 DMYOHQBLOZMDLP-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 240000000491 Corchorus aestuans Species 0.000 description 1
- 235000011777 Corchorus aestuans Nutrition 0.000 description 1
- 235000010862 Corchorus capsularis Nutrition 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229920001079 Thiokol (polymer) Polymers 0.000 description 1
- 229910021536 Zeolite Inorganic materials 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical class [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229910000323 aluminium silicate Inorganic materials 0.000 description 1
- 235000010376 calcium ascorbate Nutrition 0.000 description 1
- 229940047036 calcium ascorbate Drugs 0.000 description 1
- 239000011692 calcium ascorbate Substances 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 239000011363 dried mixture Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 1
- 239000001230 potassium iodate Substances 0.000 description 1
- 235000006666 potassium iodate Nutrition 0.000 description 1
- 229940093930 potassium iodate Drugs 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical class [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000010457 zeolite Substances 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Description
Granulated salt product and process to prepare the same Unilever PLC C. 154660 1 162903/2 Granulated product and process to prepare the same Technical Field: The present invention relates to synergistic, granulated, free flowing edible salt compositions having flow properties similar to common salt.
Background and Prior art: Sodium chloride, known as common salt, is an ingredient generally used in cooking and approximately 5 million ton is the annual human consumption in India. Salt is generally produced by solar evaporation, or, multiple effect industrial evaporation of sea water or sub soil brine, or, a combination of these two methods and refined by the process of hydro milling. The process of hydro milling consists of milling the raw salt and then washing the same later ith brine. The washed salt is centrifuged and generally dried in :a fluid bed drier or vacuum drier to remove the moisture and obtain refined salt. During the process of milling and drying significant quantities of fine salt is formed. This is also referred to in the art and herein as salt fines. The fine salt is hygroscopic in nature and of a low particle size (less than 250 micron) and is commonly discarded. The salt fines contain iodine; an essential micronutrient rarely available in nature. While discarding the fines ensures that the commercially available common salt is obtained in a free flowing form, the iodine present in the fines is wasted.
The particle size of the commercially available salt is generally in the region of from 150-850 microns.
Salt fines generally contain large quantities of hygroscopic magnesium salts that tend to absorb moisture and inhibit flow properties. Further, the lower the particle size of the fines, the more difficult it is to include it in common salt as its free flow properties are severely impaired. However, throwing away the fines leads to wastage of material and relatively high cost of the salt.
Our co-pending application WO 02/13631 discloses granulated salt comprising sodium salt and potassium chloride and other optional ingredients and a process to make the same. The sodium chloride is preferably in the form of fines that have a particle size less that 500 microns. The granulated salt has saltiness equivalent to that of common salt. The salt is also free flowing and rich in iodine.
Iodine is one of the three most essential micro-nutrients.
However, it is also commonly deficient in most diets, causing a host of diseases commonly called iodine deficiency disorders. The easiest and most inexpensive method of delivery of the same through food was found to be iodisation of common salt. Salt is normally iodized by spraying potassium iodate solution onto salt.
EP-A-090 571 (Morton Thiokol, Inc.) discloses flowable flaked salt compositions comprising 30-70% wt. sodium chloride and 70-30% wt . potassium chloride.
FR-2,773,955 discloses a table salt comprising 35-55% wt. potassium chloride and 10-40% wt. sodium chloride.
US 4,220,667 discloses non-caking nutritional compositions comprising a granular condiment selected from sodium chloride and mixtures of sodium chloride and potassium chloride and wherein the condiment is substantially coated with saliva- insoluble, physiologically acceptable zinc salts.
US 5,288,510 discloses salt substitutes comprising calcium ascorbate as the major component with minor components which may be selected from sodium chloride or potassium chloride.
The publication "Dry mixing technique for the large scale production of fortified salt in India", by S. Ranganathan et al. Asia Pacific J. Clin Nutr (1997) 6(2) : 92-94 discloses dry mixing techniques used in the manufacture of iodised salts. The level of iodation was 30ppm.
The publication "Salt iodization for the elimination of iodine deficiency" by M.G. Venkateshmannar and John T. Dunn, published in 1995 by International Council For Control of Iodine Deficiency Disorders, discloses the level of iodisation recommended in various countries for good health.
There is thus a need in the art for edible salt compositions which are substantially free flowing and/or which comprise beneficial amounts of iodine. There is a particular need in the art for edible salt compositions which are substantially free flowing and comprise beneficial amounts of iodine. Furthermore, there is especially a need for such compositions which comprise high levels of sodium chloride.
It is an object of the present invention to address one or more of the above-mentioned problems.
In particular, the present invention seeks to provide synergistic, iodine fortified, edible salt compositions having free flow properties similar to common salt, which compositions are in a granulated form.
The present invention also seeks to provide synergistic, fortified, edible salt compositions having enhanced saltiness and a beneficial amount of iodine in a granulated form.
The present invention further seeks to provide a method for making the above-mentioned salt compositions.
For the purposes of this invention, the term 'granulated salt' refers to the salt of the invention and the term 'commo salt' refers to salt obtained by conventional processing after discarding the fines. The term 'salt fines' refers to the discarded salt from common salt of particle size less than 200 microns. The term 'edible salt' refers to all salts, including sodium chloride, that are suitable for human consumption.
Summary of the invention The present applicants have now surprisingly found that a free flowing salt composition in granulated form can conveniently be produced from salt fines having particle size of less than 200 microns. The particle size of the final granulated salt is preferably from 150 microns to 2 mm and advantageously, can be made to match that of the commercially available salt. Thus, as the fines produced during refinement of salt can be employed in the production of the synergistic formulation of the present invention, the material which otherwise would be discarded as waste can be converted into a commercially useful material. The salt fines are rich in iodine and are thus useful for inclusion in a diet which is potentially otherwise low in iodine. The granulated salt thus obtained can be sold as such or mixed with salt conventionally produced after discarding the fines.
The present invention thus relates to a synergistic, granulated, free flowing salt composition comprising sodium chloride of primary particle size less than 200 microns, calcium and/or magnesium salts, water and a source of iodine. Other optional ingredients may also be present in the salt. The process of making the granulated salt provides for a method that converts naturally hygroscopic salt fines into a free flowing edible salt. The granulated salt can be obtained by mixing salt fines with optional ingredients, adding water and/or an aqueous solution of an edible salt and then granulating the mass. The granulated salt so obtained is free flowing in nature. Its saltiness can be increased by use of an appropriate edible salt during processing. The granulated salt of the invention can be made to match the characteristics of common salt and is preferably added to common salt.
Thus, according to the first aspect of the invention, there is provided a granulated, free flowing, comestible salt product comprising : i. at least 96% by weight sodium chloride (on dry basis) of primary particle size of less than 200 microns, ii. up to 0.6% by weight of calcium and/or magnesium ions present as the chlorides and/or sulphates thereof, iii. up to 6% by weight moisture, iv. at least 30 ppm iodine, present as an iodine containing salt, and v. optionally other edible salts, vitamins, minerals and flavouring agents.
It is especially preferred that the comestible salts of the first aspect comprise up to 0.3% by weight of calcium and/or magnesium ions present as the chlorides and/or sulphates thereof and up to 4% by weight moisture.
According to a second aspect of the invention, there is provided a free flowing, comestible salt composition comprising : (i) the granulated salt of the first aspect of the invention and, (ii) at least one additional salt.
The at least one additional salt is/are one(s) not according to the invention and preferably comprises common salt. It is preferred, according to the second aspect, that the granulated salt (i) is present in an amount of from 0.1 to 95% by weight of the salt composition. The balance of the salt composition comprises the at least one additional salt.
According to a third aspect of the present invention, there is provided a process for the preparation of a granulated, free flowing, comestible salt product, the process comprising the steps of: i. mixing salt fines of primary particle size of less than 200 microns with optionally an edible salt, vitamins, minerals and/or flavouring agents or a mixture thereof, ii. adding 5 to 15% by weight, based on the weight of the composition of water, and/or an aqueous solution of an edible salt, iii. granulating the mass of step ii, optionally drying the granulated mass to a moisture content of up to 6% by weight, optionally breaking the granulated product of step (iii) or (iv) to a particle size in the range of from 150 microns to 2000 microns.
It is especially preferred that the aqueous solution of an edible salt added in step (ii) of the process comprises one or more magnesium salts. Preferably the magnesium salt is magnesium chloride and/or sulphate.
It is especially preferred that the granulating of the mass of step (ii) is carried out by extrusion or compaction.
Detailed description of the invention (i) Granulated salt product It is especially preferred that the salt product comprises magnesium ions present as the chlorides or sulphates thereof.
It is possible to include other edible salts, for example potassium chloride, magnesium chloride, magnesium sulphate, calcium chloride etc. in the granulated salt. It is also possible to fortify the granulated salt by adding vitamins and minerals. Water soluble and water insoluble salts of zinc, calcium, strontium, iron etc. are suitable for fortification. It is also possible to incorporate flavours such as garlic, ginger, pepper or any other spice, condiment or herbal flavours during granulation and the stability and homogenity of these flavours will be enhanced due to the granulated form of the product.
Optionally, flow aids like precipitated silica, magnesium or calcium salts or carbonate, phosphate and silicate, zeolite, amorphous aluminosilicate etc. can be added to the granulated sal . (ii)Salt composition The salt composition according to the second aspect of the invention, comprises the granulated salt of the first aspect and at least one additional salt.
The salt composition most preferably comprises from 1 to 50% by weight of the granulated salt product of the invention, more preferably from 5 to 15% by weight. The balance of the salt composition comprises at least one additional salt and may further comprise the optional ingredients as detailed for the first aspect of the invention.
When the granulated salt of the invention is incorporated into common salt, according to the second aspect of the invention, it is preferred that the particle size range of the granulated salt and the common salt are similar. It is especially preferred that the granulated, free flowing salt has a particle size of from 150 microns to 850 microns, to match that of common salt. (iii) Process The process according to the third aspect of the invention is further described below.
The salt fines (wherein the primary particle size of the sodium chloride is less than 200 microns) are mixed with water or an aqueous solution of an edible salt. Preferably an aqueous solution of calcium chloride, calcium sulphate, magnesium chloride or magnesium sulphate or a mixture thereof is mixed with the salt fines. The mixing is generally carried out in a mixer chosen so that it ensures uniform mixing of the particles. The mixer could have any or a combination of agitator designs including ribbon, sigma, plough share, helical, planetary or screw type.
It is especially preferred to use "bittern" in step (iii) of the process. By bittern is meant the mother liquor left after salt is harvested by solar evaporation of salt sources like sea water or sub soil brine. The bittern is rich in magnesium chloride and sulphate.
Preferably the particle size of the granules of the salt obtained after step (v) is from 150 microns to 2mm, more preferably from 150 microns to 1000 microns and most preferably from 150 microns to 850 microns.
The mixing is preferably carried out at a temperature in the range of from 5-50°C. The material is mixed for a period of from 5 minutes to 120 minutes, preferably for from 30-45 minutes to ensure homogeneity.
The water and/or the aqueous solution of the salt, is preferably sprayed onto the salt fines mixture from the first step of the process for a uniform coating before or during mixing. The spraying mechanism may be any system that ensures uniform coating of the solution/water on the particles and could include single or multiple fluid atomising nozzles, ultrasonic atomisers, pressure atomisers or any such devices.
It is preferable to continue mixing for a period of about 15 minutes after the water or the solution of the soluble salts, is added.
The granulation of the mass of the second step of the process can be done as a batch or continuous or semi-continuous process using any suitable equipment known in the art. Preferably the mass is extruded or compacted.
Granulation can also be carried out using a pan granulator or drum granulator. The granulated salt so obtained is generally crystalline and obtained as regular/ irregular/ spherical granules. Alternately the salt mix could be extruded in a single or twin screw extruder, a die extruder with various configurations or a pellet mill, to obtain noodles. Alternately a sieve granulator with a suitable mesh size could be used.
Compaction type equipment like roll compactor and briquetting type machines are also suitable for preparation of the granulated salt of the invention. An alternate process includes taking the wet salt mix from the mixer and granulating it using a tableting method.
It is particularly preferred to use an extrusion type machine which could be of the die, screw of pellet mill type.
The granulated salt so obtained is optionally dried. Up to 6% by weight moisture may be present in the granulated salt of the invention. The drying is done in any conventional dryer such as tray dryer, tunnel dryer, rotary dryer, vacuum dryer, fluid bed dryer or a flash dryer. These dryers could be of batch, continuous or semi-continuous mode of operation. Alternately the product could be air dried or sun dried. A combination of the above mentioned methods can also be employed. 11 162903/2 Optionally, the granulated salt can be broken to an irregular size in the range of from 150 to 2000 microns, preferably, in the range of from 150 to 1000 microns. The breaking or crushing can be done in one of several machines used for the said purpose and may include impact, cutting, shear, compaction or tensile type crushers. Mills with controlled power input and powdering methodology such as kitchen mixers, multimills, hammer mills, pin mills, airjet mills may also be used for the crushing. Alternately, the noodles may be subjected to a process that "causes it to round off to spheres. This could be done in an equipment which is a combination of mechanical or pneumatic methods.
The material is optionally sieved to obtain the product in desired size range. The oversize can be further crushed by any of the above mentioned methods. The undersize can be further processed in a manner similar to that of sait fines. The granules as such or its mixture with processed common salt, are suitable for selling either in packed form that may be in form of suitable plastic packaging like polyethylene bags, paper pack, PET jars, jute bags or any other suitable form or can be sold loose.
In the most preferred aspect of the invention, the process of the invention is so carried out as to obtain. granulated salt matching the shape and particle size characteristics and appearance of common salt. The granulated s¾lt so obtained can be mixed with common salt. The salt so obtained contains the required amount of iodine.
The invention is described in detail by the following non- limiting examples. Further examples within the scope cf the invention will be apparent to the person skilled in the art.
Examples : Comparative Examples A, B and C: Salt fines of particle size less than 150 microns were taken as Comparative Example A. 100 grams of the salt fines were mixed with 1 kg of common salt obtained from the market to give the salt of Comparative Example B.
Common salt procured from the market was taken as Comparative Example C.
Example 1: 2 kg of salt fines with particle size less than 150 microns was taken in a kitchen mixer. 200 ml of water was added slowly under agitation to the salt fines, ensuring uniform mixing.
The wet salt mix was then extruded into noodles using a sieve granulator having a sieve of 500 micron. The noodles were dried in a tray dryer at 100°C to a final moisture content of 2%. The dried mixture was crushed in a multimill fitted with a 30 mesh sieve. The salt was further sieved to obtain granulated salt of particle size range 200 to 1000 microns.
Example 2: 1 kg of the salt of Example 1 was mixed in a ribbon mixer with 20 kg of common salt obtained from the market.
Example 3: 2 kg of salt fines of particle size less than 150 microns was taken in a planetary mixer. 20 grams of magnesium chloride of a similar particle size was mixed with the salt fines. The mixture of salts was then sprayed with 200 ml of bittern. The salt mix prepared was then extruded in a die extruder with a die diameter of 1 mm. The salt granules formed were dried at 100°C in a tray dryer until the moisture content dropped to 1%. The sample was crushed in a kitchen mixer. The material was then sieved to obtain salt in the particle size range of 200 to 850 micron.
Example 4 : 100 grams of the salt of Example 3 was mixed manually with 2 kg of common salt obtained from the market.
Evaluation of the salt: The salts of Examples 1-4 were found to have good free flow, acceptable granularity and very good salty taste impact. i. Saltiness: A food preparation (cooked lentil) was prepared using 0.8% of Comparative Example A-C and Examples 1-4. A panel of trained members tasted the samples and evaluated the same for saltiness. The salts of Example 3 and 4 were found to have higher saltiness as compared to the salts of Examples 1 & 2 and Comparative Examples A-C. The salts of Examples 1 and 2 had saltiness similar to common salt (Comparative Example C) . ii . Free Flow : The free flow properties of the salts of Comparative Examples A-C and Examples 1-4 were measured as follows: The salts of Comparative Example A-C and Examples 1-4 were packed in polyethylene bag under ambient condition (25°C) . The dynamic flow rate of the samples were measured at the end of 24 hours using a flow meter. The salts of Comparative Example A-B and Examples 1-4 were then stored in packed condition for three months at ambient temperature and 75% humidity. The dynamic flow rate of the samples was again measured using a flow meter at the end of this period.
The results are presented in Table 1.
Table 1 The results presented in Table 1 show that the granulated salt of the invention has superior flow properties to common salt even without adding flow aids. The granulated salt can be added to common salt to give a salt mixture with good flow properties.
Thus the present invention provides for a granulated salt with improved flow properties, saltiness and a desirable level of iodine. The granulated salt of the invention can be incorporated into common salt to provide a salt composition. The invention also provides for an effective process for converting low value salt fines that are discarded into a granulated salt with improved flow properties and saltiness.
Claims (16)
1. A granulated, free flowing, comestible salt product comprising : (a) at least 96% by weight sodium chloride of primary particle size of less than 200 microns, (b) up to 0.6% by weight of calcium and/or magnesium ions present as the chlorides and/or sulphates thereof, (c) up to 6% by weight moisture, (d) at least 30 ppm iodine, present as an iodine containing salt, and (e) optionally other edible salts, vitamins, minerals and flavouring agents.
2. A salt product according to claim 1, wherein the salt product comprises up to 0.3% by weight of the calcium and/or magnesium ions and up to 4% by weight moisture.
3. A salt product according to either one of claims 1 or 2, wherein the product comprises magnesium ions present as the chlorides and/or sulphates thereof.
4. A salt product according to any one of claims 1 to 3, wherein the salt product has an average particle size of from 150 to 1000 microns.
5. A free flowing, comestible salt composition comprising (i) the granulated salt of any one of claims 1 to 4 and (ii) at least one additional salt. 19-01\01546605 17 162903/2
6. A salt composition according to claim 5, wherein the salt composition comprises from 0.1 to 95 % by weight of the granulated salt (i) .
7. A salt composition according to claim 6, wherein the salt composition comprises from 5 to 15% by weight of the granulated salt (i) .
8. A salt composition according to any one of claims 5 to 7, where.in the at least one additional salt comprises common salt .
9. A process for the preparation of a granulated, free flowing, comestible salt product, the process comprising the steps of: (a) mixing salt fines of primary particle size of less than 200 microns with optionally an edible salt, vitamins, minerals and/or flavouring agents or a mixture thereof, (b) adding 5 to 15% by weight, based on the weight of the composition, of water and/or an agueous solution of an edible salt, .(c) granulating the mass of step b, (d) optionally drying the granulated mass to a moisture content of up to 6% by weight, (e) optionally breaking the granulated product of step (c) or (d) to a particle size in the range of from ■· 150 microns to 2000 microns.
10. A process according to claim 9, wherein the aqueous solution of an edible salt comprises one or more magnesium salts, calcium chloride or calcium sulphate. 1 8 162903/2
11. A process according to claim 10, wherein the magnesium salt comprises magnesium chloride and/or sulphate.
12. A process according to claim 11, wherein the magnesium salt comprises bittern.
13. A process according to any one of claim 9 to claim 12, wherein in step e) the granules of the salt are broken to a particle size in the range of from 150 microns to 1000 microns .
14. A process according to any one of claim 9 to claim 13, wherein the water and/or the aqueous solution of an edible salt is sprayed onto the mixture from step a) .
15. A process according to any one of claim 9 to claim 14, wherein the granulating of the mass of step b) is carried out by extrusion or compaction.
16. A process according to any one of claims 9 to 15, wherein the mixing in step a) is carried out for a period of from 30 to 45 minutes. 9-01\01546605 A process for the preparation of a granulated, free flowing, comestible salt product as claimed in any of claims 1 to 8, the process comprising the steps of: (a) mixing salt fines of primary particle size of less than 200 microns with optionally an edible salt, vitamins, minerals and/or flavouring agents or a mixture thereof, (b) adding 5 to 15% by weight, based on the weight of the composition, of water and/or an aqueous solution of an edible salt, (c) granulating the mass of step b, (d) optionally drying the granulated mass to a moisture content of up to 6% by weight, (e) optionally breaking the granulated product of step (c) or (d) to a particle size in the range of from 150 microns to 2000 microns. For the Applicants AMENDED- SHEE¾
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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IN130MU2002 | 2002-02-13 | ||
PCT/EP2003/000347 WO2003068006A1 (en) | 2002-02-13 | 2003-01-15 | Granulated product and process to prepare the same |
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IL162903A true IL162903A (en) | 2007-08-19 |
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Application Number | Title | Priority Date | Filing Date |
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IL16290303A IL162903A0 (en) | 2002-02-13 | 2003-01-15 | Granulated product and process to prepare the same |
IL162903A IL162903A (en) | 2002-02-13 | 2004-07-07 | Granulated salt product and process to prepare the same |
Family Applications Before (1)
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IL16290303A IL162903A0 (en) | 2002-02-13 | 2003-01-15 | Granulated product and process to prepare the same |
Country Status (9)
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EP (1) | EP1474007A1 (en) |
CN (1) | CN1722958A (en) |
AP (1) | AP2004003089A0 (en) |
AU (1) | AU2003202566A1 (en) |
BR (1) | BR0307177A (en) |
IL (2) | IL162903A0 (en) |
MX (1) | MXPA04007746A (en) |
WO (1) | WO2003068006A1 (en) |
ZA (1) | ZA200405376B (en) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2005053429A1 (en) * | 2003-11-21 | 2005-06-16 | Unilever N.V. | Salt containing flow aid and processes for its manufacture |
KR20110033138A (en) * | 2008-05-30 | 2011-03-30 | 카아길, 인코포레이팃드 | Salt compositions and methods of making the same |
FR2939607B1 (en) * | 2008-12-12 | 2014-08-29 | Eurotab | COMPACT SALT PRODUCT FOR HUMAN FEEDING. |
WO2010124905A1 (en) | 2009-04-29 | 2010-11-04 | Akzo Nobel Chemicals International B.V. | Process to prepare a low-sodium salt product, product obtainable thereby and the use thereof |
ES2458966B1 (en) * | 2012-10-05 | 2015-02-11 | Universidad De Cádiz | Procedure for industrial sea salt iodization |
US20140220183A1 (en) * | 2013-02-07 | 2014-08-07 | David G. Sasuga | Crystal comestible product and method of making same |
US20190110510A1 (en) * | 2015-07-08 | 2019-04-18 | Akzo Nobel Chemicals International B.V. | Process to prepare sodium and/or potassium salt products, salt product obtainable thereby and the use thereof |
CA3010740A1 (en) * | 2016-01-13 | 2017-07-20 | Wm. Wrigley Jr. Company | Reduced salt mixtures for confections |
JP6423118B1 (en) * | 2018-02-15 | 2018-11-14 | キユーピー株式会社 | Powder seasoning for salad |
CN116831279A (en) * | 2023-08-08 | 2023-10-03 | 江苏苏盐井神股份有限公司 | Hollow granulating sodium-reducing edible salt and preparation method thereof |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2205872A (en) * | 1938-01-27 | 1940-06-25 | Morton Salt Co | Iodized salt |
US2506568A (en) * | 1947-11-01 | 1950-05-09 | Carey Salt Company | Stabilized iodized salt and process of making same |
US5288510A (en) * | 1992-05-18 | 1994-02-22 | George Gregory | Palatable low salt substitutes |
US20040047976A1 (en) * | 2000-08-14 | 2004-03-11 | Narayan Anantha Subramony | Granulation process |
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2003
- 2003-01-15 EP EP03701515A patent/EP1474007A1/en not_active Withdrawn
- 2003-01-15 BR BR0307177-4A patent/BR0307177A/en not_active IP Right Cessation
- 2003-01-15 IL IL16290303A patent/IL162903A0/en active IP Right Grant
- 2003-01-15 CN CNA038038994A patent/CN1722958A/en active Pending
- 2003-01-15 AU AU2003202566A patent/AU2003202566A1/en not_active Abandoned
- 2003-01-15 WO PCT/EP2003/000347 patent/WO2003068006A1/en not_active Application Discontinuation
- 2003-01-15 MX MXPA04007746A patent/MXPA04007746A/en not_active Application Discontinuation
- 2003-01-15 AP APAP/P/2004/003089A patent/AP2004003089A0/en unknown
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MXPA04007746A (en) | 2004-10-15 |
AU2003202566A1 (en) | 2003-09-04 |
BR0307177A (en) | 2004-12-07 |
WO2003068006A1 (en) | 2003-08-21 |
AP2004003089A0 (en) | 2004-09-30 |
ZA200405376B (en) | 2005-07-06 |
EP1474007A1 (en) | 2004-11-10 |
IL162903A0 (en) | 2005-11-20 |
CN1722958A (en) | 2006-01-18 |
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