NO150704B - TABLE SALT PRODUCT FOR USING SPICE OR PRESERVATIVE FOR FOOD - Google Patents
TABLE SALT PRODUCT FOR USING SPICE OR PRESERVATIVE FOR FOOD Download PDFInfo
- Publication number
- NO150704B NO150704B NO790635A NO790635A NO150704B NO 150704 B NO150704 B NO 150704B NO 790635 A NO790635 A NO 790635A NO 790635 A NO790635 A NO 790635A NO 150704 B NO150704 B NO 150704B
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- Prior art keywords
- potassium
- magnesium
- sodium
- chloride
- salt
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- 235000002639 sodium chloride Nutrition 0.000 title claims description 25
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims description 24
- 239000011780 sodium chloride Substances 0.000 title claims description 15
- 235000013305 food Nutrition 0.000 title description 5
- 239000003755 preservative agent Substances 0.000 title description 2
- 230000002335 preservative effect Effects 0.000 title 1
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 12
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 6
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 2
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 2
- 235000019249 food preservative Nutrition 0.000 claims 1
- 239000005452 food preservative Substances 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 26
- 239000011591 potassium Substances 0.000 description 26
- 229910052700 potassium Inorganic materials 0.000 description 26
- 239000011777 magnesium Substances 0.000 description 24
- 239000011734 sodium Substances 0.000 description 22
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 21
- 229910052749 magnesium Inorganic materials 0.000 description 21
- 229910052708 sodium Inorganic materials 0.000 description 21
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 20
- 239000011575 calcium Substances 0.000 description 11
- 150000003839 salts Chemical class 0.000 description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 9
- 229910052791 calcium Inorganic materials 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 8
- 235000005911 diet Nutrition 0.000 description 6
- 230000037213 diet Effects 0.000 description 6
- 206010020772 Hypertension Diseases 0.000 description 5
- 239000003792 electrolyte Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 208000019622 heart disease Diseases 0.000 description 3
- 239000002934 diuretic Substances 0.000 description 2
- 229940030606 diuretics Drugs 0.000 description 2
- 208000019025 Hypokalemia Diseases 0.000 description 1
- 208000008167 Magnesium Deficiency Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 230000009956 central mechanism Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000004764 magnesium deficiency Nutrition 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 239000002547 new drug Substances 0.000 description 1
- 231100000915 pathological change Toxicity 0.000 description 1
- 230000036285 pathological change Effects 0.000 description 1
- 208000007645 potassium deficiency Diseases 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 208000019553 vascular disease Diseases 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K33/00—Medicinal preparations containing inorganic active ingredients
-
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Pharmacology & Pharmacy (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Seasonings (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
- Medicinal Preparation (AREA)
Description
Foreliggende oppfinnelse gjelder bordsaltprodukt for bruk som krydder eller preserveringsraiddel for matvarer. The present invention relates to a table salt product for use as a seasoning or preservative agent for foodstuffs.
Det elektrolytiske systemets likevekt i organismen er basert på kompensasjonen av det kontinuerlige tap av dets forskjellige komponenter ved en oral erstatning, hovedsakelig ved ernæring. Da ernæring hovedsakelig har vært et felt basert på tradisjon, har hittil mange sentrale samspill mellom ernæring og organismens behov i stor grad blitt ne-glisjert. The equilibrium of the electrolytic system in the organism is based on the compensation of the continuous loss of its various components by an oral replacement, mainly by nutrition. As nutrition has mainly been a field based on tradition, so far many key interactions between nutrition and the body's needs have largely been neglected.
I den moderne industrialiserte verden er natrium, kalium, magnesium og kalsiuminnholdene i ernæring i sterkt feil-aktige forhold til hverandre. I den daglige kost over- In the modern industrialized world, the sodium, potassium, magnesium and calcium contents of nutrition are in grossly incorrect proportions with each other. In the daily diet over-
skrider natrium og kalsium ofte mange ganger de optimale verdier, mens kalium og magnesiummengdene ofte forblir vesentlig mindre enn anbefalt. Méd hensyn til natrium og kalsium skyldes disproporsjoneringen i alminnelighet over-dreven bruk av vanlig salt og meieriprodukter, mens magnesium og kaliummengdene er blitt sterkt redusert som resultat av raffineringen, fremstillingen og konserveringstrinnene som korn og andre næringsmidler underkastes (Meneely, G.R. & Battarbee, H.D.: High sodium - law potassium environment sodium and calcium often exceed the optimal values many times over, while the amounts of potassium and magnesium often remain significantly less than recommended. With respect to sodium and calcium, the disproportion is generally due to excessive use of common salt and dairy products, while magnesium and potassium amounts have been greatly reduced as a result of the refining, manufacturing and preservation steps to which grains and other foodstuffs are subjected (Meneely, G.R. & Battarbee, H.D. : High sodium - law potassium environment
and hypertension, Am. J. Cardiol. 33, 768-785, 1976). I de siste år har den medisinske litteratur teskrevet utallige sykdommer som skyldes den gale elektrolyttsammensetningen i næringen, som ved forlengelse fører til alvorlige patologiske forandringer i mange funksjoner hos organismen. Høyt blodtrykk og degenerative vaskulære og hjertesykdommer har i denne sammenheng blitt sentrum for oppmerksomhet (Karppanen: Adv. Cardiol., Vol. 25, s. 9-24, 1978; Masironi: Bull. WHO, Vol. 40, s. 305-312, 1969; Meneely: The American Journal and hypertension, Am. J. Cardiol. 33, 768-785, 1976). In recent years, the medical literature has described countless diseases that are caused by the wrong electrolyte composition in the diet, which by extension leads to serious pathological changes in many functions of the organism. High blood pressure and degenerative vascular and heart diseases have in this context become the center of attention (Karppanen: Adv. Cardiol., Vol. 25, pp. 9-24, 1978; Masironi: Bull. WHO, Vol. 40, pp. 305-312 , 1969; Meneely: The American Journal
of Cardiology, Vol. 38, s. 768-785, 1976; Schroeder: Medical Clinics of North America, Vol. 58, s. 381-396, nr. 2, 1974; WHO Cronicle, Vol. 27, s. 534-538, 1973). Til tross for den alarmerende situasjon er det hittil ikke foretatt noen til-tak for å optimalisere tilførselen av elektrolytter i normal ernæring. of Cardiology, Vol. 38, pp. 768-785, 1976; Schroeder: Medical Clinics of North America, Vol. 58, pp. 381-396, No. 2, 1974; WHO Chronicle, Vol. 27, pp. 534-538, 1973). Despite the alarming situation, no measures have so far been taken to optimize the supply of electrolytes in normal nutrition.
Et av de viktigste misforhold i foreliggende ernæring er overskuddstilførselen av natrium som fremgår av sammenlig-ningen av de følgende optimumsmengder som anbefales for voksne natrium 10-60 mmol/24 timer, One of the most important imbalances in current nutrition is the excess supply of sodium, which is evident from the comparison of the following optimum amounts recommended for adults sodium 10-60 mmol/24 hours,
kalium 50-100 mmol/24 timer, potassium 50-100 mmol/24 hours,
magnesium 12-40 mmol/24 timer, magnesium 12-40 mmol/24 hours,
kalsium 20-3 5 mmol/24 timer calcium 20-3 5 mmol/24 hours
mens mengdene som innbyggerne i et industrialisert land er funnet å motta gjennomsnittlig er while the amounts which the inhabitants of an industrialized country are found to receive on average are
natrium 230 mmol/24 timer, maksimalt 460 mmol/24 timer, kalium 60 mmol/24 timar, minimalt 10 mmol/24 timer, magnesium 15 mmol/24 timer, minimalt 2 mmol/24 timer, kalsium 60 mmol/24 timer, maksimalt 210 mmol/24 timer, sodium 230 mmol/24 hours, maximum 460 mmol/24 hours, potassium 60 mmol/24 hours, minimum 10 mmol/24 hours, magnesium 15 mmol/24 hours, minimum 2 mmol/24 hours, calcium 60 mmol/24 hours, maximum 210 mmol/24 hours,
(Karppanen -78, Meneely -76) (Karppanen -78, Meneely -76)
En av de sentrale mekanismene til natriumoverskuddet er basert på natriums evne til å oke sekresjonen av kalium i nyregangene som igjen bevirker et tap av kalium i organismen. Da tilforselen av kalium, hvilket også kan sees fra tabellene, ofte er utilstrekkelig, er resultatet et oket misforhold i dette fysiologisk viktige ionepar. I utstrakte studier som dekker flere land er det funnet en sterk sammenheng mellom hyppigheten av for hoyt blodtrykk og misforholdet ved bruk av natrium og kalium. Normalt bor ernæringen inneholde natrium og kalium i et optimalt molart forhold på Na : K = 1 : 1. One of the central mechanisms of the sodium excess is based on sodium's ability to increase the secretion of potassium in the renal ducts, which in turn causes a loss of potassium in the organism. As the supply of potassium, which can also be seen from the tables, is often insufficient, the result is an increased imbalance in this physiologically important ion pair. In extensive studies covering several countries, a strong correlation has been found between the frequency of high blood pressure and the imbalance in the use of sodium and potassium. Normally, the diet should contain sodium and potassium in an optimal molar ratio of Na : K = 1 : 1.
Andelene av kalsium og magnesium er av sentral viktighet for flere elektrofysiologiske og enzymatiske reaksjoner i hjerte og nervesystemet. Det optimale forhold av deres mo-lare innhold i næringen er anslått til å være Ca : Mg = 1:1-2:1. I tillegg er magnesium funnet å ha en bestemmende effekt på utnyttelsen av kalium. Selv om den daglige ernæring vil inneholde kalium i tilstrekkelige mengder, er organismen ikke i stand til å utnytte det og kalium ut-skilles raskt p.g.a. mangel på magnesium. Den intracellu-lære elektrolytiske likevekt krever et visst molart forhold i ernæringen mellom magnesium og kalium, idet forholdet optimalt er Mg : K = 1 : 4. Det er fastslått at visse hjertesykdommer har sterk sammenheng med kaliummangel, spesielt når også tilforselen av magnesium er utilstrekkelig (Karppanen 1978). Hvis ernæringen er rik på kalsium og fattig på magnesium, reduserer en tilstrekkelig mengde kalsium absorpsjonen av magnesium. Dette betyr at når magnesiumtilforselen redu-seres svikter også den biologiske utnyttelsen av kalium. Optimalt bor ernæringen inneholde kalsium og magnesium i et molart forhold Ca : Mg = 1 : 1-2:1. The proportions of calcium and magnesium are of central importance for several electrophysiological and enzymatic reactions in the heart and nervous system. The optimal ratio of their molar content in the food is estimated to be Ca : Mg = 1:1-2:1. In addition, magnesium has been found to have a determining effect on the utilization of potassium. Although the daily diet will contain sufficient amounts of potassium, the organism is not able to utilize it and potassium is excreted quickly due to lack of magnesium. The intracellular electrolytic balance requires a certain molar ratio in the nutrition between magnesium and potassium, the optimal ratio being Mg : K = 1 : 4. It has been established that certain heart diseases are strongly related to potassium deficiency, especially when the supply of magnesium is also insufficient (Karppanen 1978). If the diet is rich in calcium and poor in magnesium, a sufficient amount of calcium reduces the absorption of magnesium. This means that when the supply of magnesium is reduced, the biological utilization of potassium also fails. Optimally, the nutrition should contain calcium and magnesium in a molar ratio Ca : Mg = 1 : 1-2:1.
Oppfattningen at bordsalt (NaCl) er skadelig for pasienter med hjertesykdom og for høyt blodtrykk er relativt gammel. Tidligere ble disse pasienter også rutinemessig foreskrevet en begrensning av salt. De nye medisiner, de såkalte diuretika, revolusjonerte imidlertid primært behandlingen av pasienter som led av for høyt blodtrykk. Man fant at en begrensning av salt ikke var nødvendig lenger, fordi de nye medisiner effek-tivt fjernet alt overskytende salt fra organismen i tillegg til 9'in spesifikt antihypertensive virkning. Senere er det imidlertid funnet at diuretika bare har en virkning på elektro-lyttbalansen i organismen, med andre ord i tillegg til å fjerne natrium, fjerner de også kalium, og ifølge oppfinn-erens observasjoner, også magnesium fra organismen. The notion that table salt (NaCl) is harmful for patients with heart disease and high blood pressure is relatively old. Previously, these patients were also routinely prescribed a restriction of salt. However, the new drugs, the so-called diuretics, primarily revolutionized the treatment of patients suffering from high blood pressure. It was found that a restriction of salt was no longer necessary, because the new medicines effectively removed all excess salt from the organism in addition to 9'in specific antihypertensive effect. Later, however, it was found that diuretics only have an effect on the electrolyte balance in the organism, in other words, in addition to removing sodium, they also remove potassium, and according to the inventor's observations, also magnesium from the organism.
Når det daglige inntak av disse elektrolytter måles, kan man slutte at mengden av natrium kommer opp i ca. 15 g/dag, .aens det optimale er 1,5 - 3,0 g/dag. Mengden av magnesium er ca. halvparten av den optimale og av kalium litt mindre enn det optimale. When the daily intake of these electrolytes is measured, it can be concluded that the amount of sodium reaches approx. 15 g/day, although the optimum is 1.5 - 3.0 g/day. The amount of magnesium is approx. half of the optimum and of potassium slightly less than the optimum.
Ved utviklingen av foreliggende mineralsalt var målet å redusere det daglige inntak av natrium og øke inntaket av magnesium. Ifølge de foreslåtte observasjoner forbedrer magnesium også utnyttelsen av kalium i organismen. Magnesium-mangel har nødvendigvis den virkning at kalium ikke kan innta sin plass i cellene, men i stedet tar natrium dets plass og forårsaker derved forstyrrelser i cellemetabolismen. Under disse forhold er det avgjørende at magnesium er tilgjengelig samtidig med kalium i ernæringen. When developing the present mineral salt, the aim was to reduce the daily intake of sodium and increase the intake of magnesium. According to the proposed observations, magnesium also improves the utilization of potassium in the organism. Magnesium deficiency necessarily has the effect that potassium cannot take its place in the cells, but instead sodium takes its place and thereby causes disturbances in cell metabolism. Under these conditions, it is crucial that magnesium is available at the same time as potassium in the diet.
Salterstattninger har vært i bruk i flere år. Karakteristisk for disse produkter har vært at en del av natriumet har vært erstattet med kalium i noen produkter, helt opp til 50 % (f.eks. Fl 45.401). Det eneste mål med disse produkter har vært å redusere natriuminntaket. Salt substitutes have been in use for several years. Characteristic of these products has been that part of the sodium has been replaced by potassium in some products, up to 50% (eg Fl 45.401). The sole aim of these products has been to reduce sodium intake.
De nåværende salterstattninger som har vært i bruk i flere år, har ikke fått noen anvendelse som reduksjonsmidler for saltforbruk. Dette skyldes at disse kombinasjoner ikke er egnet a) p.g.a. sin smak for alminnelig bruk som bord- og kjøkkensalt, eller b) p.g.a. deres andre teknologiske hoved-egenskaper for industrielt forbruk. Sistnevnte faktor må anses å være meget viktig, fordi det har vist seg at inntak av natrium er meget avhengig av saltet som tilsettes industrielt fremstilte matvarer. The current salt substitutes, which have been in use for several years, have not been used as salt consumption reducers. This is because these combinations are not suitable a) due to its taste for general use as table and kitchen salt, or b) due to their other main technological properties for industrial consumption. The latter factor must be considered very important, because it has been shown that the intake of sodium is very dependent on the salt that is added to industrially produced foods.
I studier som er foretatt forskjellige steder i verden, In studies conducted in various places around the world,
hvor målet har vært å redusere bruk av salt i maten, har dette mål ikke kunnet nås av de ovenfor nevnte grunner (f.eks. Sverige, USA Stanford-studium, Tyskland). where the aim has been to reduce the use of salt in food, this aim has not been achieved for the reasons mentioned above (e.g. Sweden, USA Stanford study, Germany).
Det nå utviklede salt gir med hensyn til smak bg tekniske egenskaper en virkelig betydelig mulighet for å redusere det daglige inntak av natrium både i husholdninger og i næringsmiddelindustrien. Også basert på den tidligere ukjente kombinasjonen Mg-K-Na, hvori betydningen av magnesium for utnyttelsen av kalium er tatt i betraktning, In terms of taste and technical properties, the now developed salt offers a really significant opportunity to reduce the daily intake of sodium both in households and in the food industry. Also based on the previously unknown combination Mg-K-Na, in which the importance of magnesium for the utilization of potassium is taken into account,
er det mulig å fordelaktig korrigere natrium til kalium-forholdet. is it possible to beneficially correct the sodium to potassium ratio.
Det vanlige saltprodukt ifølge oppfinnelsen inneholder 50- The common salt product according to the invention contains 50-
65 vekt-% natriumklorid, 20-40 vekt-% kaliumklorid og 5-20 vekt-% magnesiumklorid eller sulfat beregnet i forhold til den totale blanding. 65% by weight sodium chloride, 20-40% by weight potassium chloride and 5-20% by weight magnesium chloride or sulphate calculated in relation to the total mixture.
I produktet ifølge oppfinnelsen velges de betydelige mengder kalium og magnesiumsa1ter som tilsettes natriumklorid for å garantere 1) en markert reduksjon av natriuminnholdene, 2) tilstrekkelig men sikre mengder av kalium og magnesium, og 3) i det vesentlige ingen smaksforandring sammenlignet med rent natriumklorid. In the product according to the invention, the significant amounts of potassium and magnesium salts that are added to sodium chloride are chosen to guarantee 1) a marked reduction of the sodium content, 2) sufficient but safe amounts of potassium and magnesium, and 3) essentially no change in taste compared to pure sodium chloride.
Oppfinnelsen illustreres ved de følgende eksempler. The invention is illustrated by the following examples.
Eksempel 1 Example 1
Natriumklorid tilsettes kaliumklorid og magnesiumklorid i en slik mengde at produktet inneholder 50 vekt-% natriumklorid, 40 vekt-% kaliumklorid og 10 vekt-% magnesiumklorid. Sodium chloride is added to potassium chloride and magnesium chloride in such an amount that the product contains 50% by weight sodium chloride, 40% by weight potassium chloride and 10% by weight magnesium chloride.
Eksempel 2 Example 2
Natriumklorid tilsettes kaliumklorid og magnesiumklorid i en slik mengde at produktet inneholder 65 vekt-% natriumklorid, 30 vekt-% kaliumklorid og 5 vekt-% magnesiumklorid. Sodium chloride is added to potassium chloride and magnesium chloride in such an amount that the product contains 65% by weight sodium chloride, 30% by weight potassium chloride and 5% by weight magnesium chloride.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NO831751A NO158773C (en) | 1978-02-24 | 1983-05-16 | MINERAL WATER. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI780627A FI60107C (en) | 1978-02-24 | 1978-02-24 | SOM KRYDDA ELLER SOM KONSERVERINGSMEDEL FOER LIVSMEDEL ANVAENDBAR BORDSSALTPRODUKT |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| NO790635L NO790635L (en) | 1979-08-27 |
| NO150704B true NO150704B (en) | 1984-08-27 |
| NO150704C NO150704C (en) | 1984-12-05 |
Family
ID=8511503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO790635A NO150704C (en) | 1978-02-24 | 1979-02-23 | TABLE SALT PRODUCT FOR USING SPICE OR PRESERVATIVE FOR FOOD |
Country Status (19)
| Country | Link |
|---|---|
| JP (1) | JPS54126778A (en) |
| AT (1) | AT379294B (en) |
| AU (1) | AU529716B2 (en) |
| BE (1) | BE874413A (en) |
| BR (1) | BR7901216A (en) |
| CA (1) | CA1112173A (en) |
| CH (1) | CH642827A5 (en) |
| DE (1) | DE2906697A1 (en) |
| DK (1) | DK150697C (en) |
| FI (1) | FI60107C (en) |
| FR (1) | FR2450568B1 (en) |
| GB (1) | GB2015863B (en) |
| IN (1) | IN149964B (en) |
| IT (1) | IT1119908B (en) |
| NL (1) | NL7901469A (en) |
| NO (1) | NO150704C (en) |
| SE (2) | SE440019B (en) |
| SU (1) | SU1079166A3 (en) |
| ZA (1) | ZA79796B (en) |
Families Citing this family (38)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5779860A (en) * | 1980-11-07 | 1982-05-19 | Shogo Yamada | Seasoning composition |
| JPS57159452A (en) * | 1981-03-09 | 1982-10-01 | Japan Organo Co Ltd | Preparation of food made of wheat flour |
| JPS57163468A (en) * | 1981-03-30 | 1982-10-07 | Takeda Chem Ind Ltd | Preparation of salted fish egg |
| US4473595A (en) * | 1982-01-04 | 1984-09-25 | Rood Robert P | Low-sodium salt substitute |
| CH634203A5 (en) * | 1982-01-12 | 1983-01-31 | Haigis Erich Mathias | DRINK FOR PEOPLE AND ANIMALS. |
| CA1245097A (en) * | 1982-11-30 | 1988-11-22 | Lawrence Buckholz, Jr. | Mixed seasoning |
| JPS59198953A (en) * | 1983-04-26 | 1984-11-10 | Kobayashi Seiyaku Kk | Low-sodium salty taste seasoning |
| FR2552631B1 (en) * | 1983-10-03 | 1990-10-19 | Meram Sa Laboratoires | MILK AND MILK PRODUCTS DEPLETED OR NOT IN CALCIUM AND ENRICHED IN MAGNESIUM |
| CH644737A5 (en) * | 1983-10-10 | 1984-08-31 | Baltensperger E Natrex Diaetet | DRINK WITH A HIGH MAGNESIUM CONTENT. |
| FI834309A (en) * | 1983-11-24 | 1985-05-25 | Pharmaconsult Oy | SALTBLANDNING. |
| JPS60175193U (en) * | 1984-04-28 | 1985-11-20 | 東陶機器株式会社 | unit shower room |
| FR2574629B1 (en) * | 1984-12-18 | 1987-04-24 | Curtat Gilbert | PROCESS FOR PRODUCING HYPOSODE CHEESE, ESPECIALLY HYPOSODE GRUYERE CHEESE |
| JPH0321570Y2 (en) * | 1985-03-09 | 1991-05-10 | ||
| JPH0321571Y2 (en) * | 1985-03-20 | 1991-05-10 | ||
| EP0221096B1 (en) * | 1985-04-09 | 1990-09-26 | SUNPOL CONSULT ApS | Mineral salt preparation and method of producing same |
| JPS6283847A (en) * | 1985-10-07 | 1987-04-17 | Tanpei Seiyaku Kk | Healthy tea |
| EP0291578A1 (en) * | 1987-05-20 | 1988-11-23 | Kopalnia Soli "Wieliczka" | Table salt enriched in bioelements |
| JPS63195062U (en) * | 1987-06-04 | 1988-12-15 | ||
| JPH0523717Y2 (en) * | 1987-11-09 | 1993-06-17 | ||
| JPS6413981A (en) * | 1988-03-01 | 1989-01-18 | Isao Moriya | Method for sterilization and disinfection utilizing magnesium chloride |
| SE465669B (en) * | 1988-07-15 | 1991-10-14 | Hanson & Moehring Ab | SALT FOR FOOD SUMMARY AND PROCEDURE FOR ITS PREPARATION |
| JPH02200164A (en) * | 1989-01-30 | 1990-08-08 | Nikken Food Honsha Kk | Mineral balanced salt and production thereof |
| FR2648318B1 (en) * | 1989-06-20 | 1992-06-19 | Agronomique Inst Nat Rech | HYPOSODE CHEESES AND THEIR PROCESS FOR OBTAINING |
| NL9000613A (en) * | 1990-03-16 | 1991-10-16 | Friesland Condensfab | CALCIUM ENRICHED FERMENTED MILK BEVERAGES. |
| JPH04126049A (en) * | 1990-09-17 | 1992-04-27 | Nichii Suishiyou Kouren:Kk | Mineral-containing low-sodium soy sauce |
| DE4320853C2 (en) * | 1993-06-23 | 1996-06-27 | Kbi Kunststoffbeutel Produktio | Solid mixture of minerals |
| FR2708178B1 (en) * | 1993-07-26 | 1995-10-20 | Midi Salines Est Cie Salins | Composition for salting and preserving foodstuffs and its use. |
| WO1996029890A1 (en) * | 1995-03-24 | 1996-10-03 | Felbena Ag | Preparations for raising the mineral content of water and drinks, a process for producing such preparations and the use of such preparations |
| US5871803A (en) * | 1997-05-30 | 1999-02-16 | Campbell Soup Company | Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products |
| US6541050B1 (en) | 1998-11-27 | 2003-04-01 | Campbell Soup Company | Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products |
| FR2811518B1 (en) * | 2001-05-11 | 2003-02-14 | Olivier Claude Alain Roujansky | DECREASE IN ACIDITY AND MAGNESIUM ENRICHMENT OF SPECIAL DAIRY FOOD COMPOSITIONS PREVIOUSLY ACIDIFIED BY LACTOFERMENTATION OR BY ADDITION OF LACTIC ACID |
| NL1019544C2 (en) | 2001-12-12 | 2003-06-13 | Sara Lee De Nv | Device for offering and dispensing mineral water suitable for consumption. |
| CA2660072A1 (en) * | 2006-02-28 | 2007-09-07 | David R. Beeman | Water formulation |
| CA2662951A1 (en) | 2006-09-04 | 2008-03-13 | Barry Callebaut Ag | Method for preparing chocolates and/or chocolate-/cocoa-flavoured compositions |
| US20100227023A1 (en) | 2009-03-06 | 2010-09-09 | Danisco A/S | Seasoning blend |
| FI20105209A0 (en) | 2010-03-04 | 2010-03-04 | Ekakos Oy | Products and Method |
| FI128196B (en) | 2013-06-10 | 2019-12-13 | Valio Oy | Cheese and method for its manufacturing |
| DE102017200434A1 (en) * | 2016-01-13 | 2017-07-13 | Robert Finke | Whey-containing body care product |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1998179A (en) * | 1930-12-27 | 1935-04-16 | Wolf Eduard Julius | Physiologically balanced salt mixture |
| GB388513A (en) * | 1930-12-27 | 1933-03-02 | Nordmark Werke Gmbh | Improvements in and relating to the treatment of organic materials of cellular character with salt solutions and salt mixtures for use in such treatment |
| DK50773C (en) * | 1934-02-13 | 1935-10-14 | Richard Gottschalk | Freewheel Hub with Retirement Brake. |
| US2224252A (en) * | 1938-10-10 | 1940-12-10 | Edward C Callaway | Food product and the process of making it |
| DK78665C (en) * | 1949-06-30 | 1954-12-27 | Cand Agr Et Forest | Process for the preparation of a nutrient salt solution. |
| DK100573C (en) * | 1953-08-03 | 1964-12-14 | Mond Nickel Co Ltd | A method of introducing a solid additive into a metal melt, and an apparatus for carrying out the method. |
| US3514296A (en) * | 1967-01-16 | 1970-05-26 | Morton Int Inc | Salt substitute |
| FR1583412A (en) * | 1967-12-20 | 1969-10-31 | ||
| FR2082097A5 (en) * | 1970-03-03 | 1971-12-10 | Abeille Elzear | Evaporated sea water - use in food as a source of trace elements |
| DE2060601B2 (en) * | 1970-09-02 | 1980-05-22 | V. Berthelsen Industrial Commercial Co. A/S, Hellerup (Daenemark) | Food supplements |
| ZA73288B (en) * | 1972-02-25 | 1973-10-31 | Hoffmann La Roche | Mineral salts containing preparation |
| GB1493993A (en) * | 1975-05-16 | 1977-12-07 | Howard A | Dietary supplement and dietary methods employing said supplement for the treatment of obesity |
| DE2527003A1 (en) * | 1974-06-25 | 1976-01-15 | Chimicasa Gmbh | DIET SALT |
| GB1422193A (en) * | 1974-07-26 | 1976-01-21 | Smith Kline French Lab | Pharmaceutical compositions |
| US4068006A (en) * | 1976-10-07 | 1978-01-10 | Akzona Incorporated | Salt seasoning mixture |
-
1978
- 1978-02-24 FI FI780627A patent/FI60107C/en not_active IP Right Cessation
-
1979
- 1979-02-20 AU AU44402/79A patent/AU529716B2/en not_active Ceased
- 1979-02-20 DK DK073779AA patent/DK150697C/en active
- 1979-02-20 ZA ZA79796A patent/ZA79796B/en unknown
- 1979-02-21 CA CA322,056A patent/CA1112173A/en not_active Expired
- 1979-02-21 DE DE19792906697 patent/DE2906697A1/en not_active Withdrawn
- 1979-02-22 SE SE7901586A patent/SE440019B/en not_active IP Right Cessation
- 1979-02-23 CH CH182079A patent/CH642827A5/en unknown
- 1979-02-23 BE BE193665A patent/BE874413A/en not_active IP Right Cessation
- 1979-02-23 BR BR7901216A patent/BR7901216A/en unknown
- 1979-02-23 JP JP2059679A patent/JPS54126778A/en active Granted
- 1979-02-23 NL NL7901469A patent/NL7901469A/en not_active Application Discontinuation
- 1979-02-23 IT IT67413/79A patent/IT1119908B/en active
- 1979-02-23 AT AT0144179A patent/AT379294B/en not_active IP Right Cessation
- 1979-02-23 SU SU792733600A patent/SU1079166A3/en active
- 1979-02-23 FR FR7904742A patent/FR2450568B1/en not_active Expired
- 1979-02-23 GB GB7906494A patent/GB2015863B/en not_active Expired
- 1979-02-23 NO NO790635A patent/NO150704C/en unknown
- 1979-02-24 IN IN170/CAL/79A patent/IN149964B/en unknown
-
1984
- 1984-06-14 SE SE8403228A patent/SE448145B/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| ATA144179A (en) | 1985-05-15 |
| GB2015863A (en) | 1979-09-19 |
| DK73779A (en) | 1979-08-25 |
| IT1119908B (en) | 1986-03-19 |
| CH642827A5 (en) | 1984-05-15 |
| NO790635L (en) | 1979-08-27 |
| AT379294B (en) | 1985-12-10 |
| NO150704C (en) | 1984-12-05 |
| JPS54126778A (en) | 1979-10-02 |
| CA1112173A (en) | 1981-11-10 |
| FR2450568A1 (en) | 1980-10-03 |
| NL7901469A (en) | 1979-08-28 |
| IN149964B (en) | 1982-06-19 |
| SE440019B (en) | 1985-07-15 |
| DE2906697A1 (en) | 1979-09-06 |
| BE874413A (en) | 1979-06-18 |
| FI60107B (en) | 1981-08-31 |
| SU1079166A3 (en) | 1984-03-07 |
| FI780627A (en) | 1979-08-25 |
| ZA79796B (en) | 1980-02-27 |
| FR2450568B1 (en) | 1987-05-22 |
| SE8403228D0 (en) | 1984-06-15 |
| JPS5756858B2 (en) | 1982-12-01 |
| AU4440279A (en) | 1979-08-30 |
| BR7901216A (en) | 1979-10-02 |
| SE7901586L (en) | 1979-08-25 |
| FI60107C (en) | 1982-12-13 |
| SE8403228L (en) | 1984-06-14 |
| GB2015863B (en) | 1982-12-15 |
| SE448145B (en) | 1987-01-26 |
| IT7967413A0 (en) | 1979-02-23 |
| DK150697B (en) | 1987-06-01 |
| DK150697C (en) | 1991-11-25 |
| AU529716B2 (en) | 1983-06-16 |
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