WO1992015206A1 - A pulverous composition, a method for preparing it, and a method for improving the taste of the composition - Google Patents

A pulverous composition, a method for preparing it, and a method for improving the taste of the composition Download PDF

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Publication number
WO1992015206A1
WO1992015206A1 PCT/FI1992/000061 FI9200061W WO9215206A1 WO 1992015206 A1 WO1992015206 A1 WO 1992015206A1 FI 9200061 W FI9200061 W FI 9200061W WO 9215206 A1 WO9215206 A1 WO 9215206A1
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WO
WIPO (PCT)
Prior art keywords
weight
composition
approx
composition according
acid
Prior art date
Application number
PCT/FI1992/000061
Other languages
French (fr)
Inventor
Lasse Kurppa
Original Assignee
Rabbe Oy
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Rabbe Oy filed Critical Rabbe Oy
Publication of WO1992015206A1 publication Critical patent/WO1992015206A1/en

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Classifications

    • 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
    • A61K33/14—Alkali metal chlorides; Alkaline earth metal chlorides
    • 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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L27/45—Salt substitutes completely devoid of sodium chloride
    • 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/51—Gentianaceae (Gentian family)
    • A61K36/515—Gentiana

Definitions

  • the present invention relates to a substantially sodiu - free pulverous composition which can be used as a mineral preparation and has in particular an improved taste on account of which the said composition can be used as a drink powder.
  • the diuretics used for the treatment of hypertension remove both potassium and magnesium from the human body, and therefore, especially during conventional drug treatment of hypertension, it is important to receive natural supplements.
  • potassium chloride has certain harmful side effects. Efforts have been made to eliminate the harmful effects on the gastrointestinal tract (ulcerogenic effect) during potassium substitution therapy by using so-called enteric-coated potassium chloride tablets. By this, mainly two objectives are aimed at, i.e. first, to elim ⁇ inate the objectionable and bitter taste of potassium chloride by the coating, and second, to make sure that the tablet will travel to where its absorption mainly takes place and at the same time the accumulation of local potassium chloride contents in the stomach is prevented.
  • Enteric-coated tablets release the potassium chloride rapidly upon arriving in the small intestine, and as a consequence they may cause in the small intestine local ulceration, bleeding, constriction, even necroses and perforation of the small intestine. Similar symptoms have been observed even during the use of slowly released potassium chloride tablets.
  • FI patent application 885662 discloses a composition which is used as a natural-food product and a food additive, and contains potassium chloride approx. 65 %, magnesium sulfate approx. 28 %, and additionally a compound which yields hydrogen ions and is preferably composed of lysine hydro- chloride, citric acid, glutamic acid and ascorbic acid.
  • Antisalt R preparation has been made into pellets, which are ingested orally. These pellets have the disadvantage that their taste is objectionable and bitter. Owing to their high potassium chloride concentration these pellets may have on the gastrointestinal tract harmful effects similar to those of the above-described potassium chloride tablets used in potassium substitution therapy, especially if their intake is considerably greater than indicated in the dosing instructions (2-3 pellets) .
  • the object of the invention is to provide a product with which the above-mentioned disadvantages of the Antisalt R preparation known from FI patent application 885662 are avoided, and in particular to provide a potassium- and magnesium-containing drink powder which has an improved taste and has no harmful side effects in the gastroin ⁇ testinal tract.
  • the invention thus relates to a substantially sodium-free pulverous product usable as a mineral preparation, which contains a potassium compound and a magnesium compound and an organic carboxylic acid, the molar ratio Mg:K in the composition being within a range of approx. 1:5-1:11, the composition being characterized in that it additionally contains Gentianae powder as a taste-improving ingredient at approx. 0.01-0.5 % by weight, calculated from the total weight of the powder.
  • Gentianae powder is prepared by evaporating the solvent and water from an extract or tincture prepared fro dried roots of plants of the Gentianae family. Gentianae powder completely masks the objectionable and bitter taste of potassium chloride, and additionally it increases the secretion of saliva and stimulates the appetite.
  • the composition according to the invention preferably contains a potassium salt, in particular potassium chloride, the amount of which is preferably 44-65 % by weight, calculated from the total weight of the composition.
  • the composition according to the invention preferably contains magnesium sulfate, magnesium oxide or magnesium carbonate, and most preferably magnesium sulfate heptahydrate, the amount of which is preferably 19- 28 % by weight, calculated from the total weight of the composition.
  • composition according to the invention contains preferably an organic carboxylic acid approx. 0.5-7 % by weight, and most preferably tartaric acid approx. 3-5 % by weight, citric acid- 0.4-0.6 % by weight, and ascorbic acid 0.1-0.3 % by weight.
  • composition according to the invention may additionally contain an amino acid approx. 0.5-2 % by weight, lysine hydrochloride 0.8-1.2 % by weight, and glutamic acid 0.1- 0.3 % by weight.
  • organic carboxylic acids and amino acids serve in the composition as proton-yielding ingredients.
  • composition according to the invention may additionally contain other physiologically acceptable ingredients, such as excipients, of which macrocrystalline cellulose can be mentioned.
  • excipients of which macrocrystalline cellulose can be mentioned.
  • the amount of excipients may be, for example, approx. 10-20 % by weight.
  • composition according to the invention is prepared in a conventional manner by dry-blending the ingredients to form a homogenous drink powder.
  • the drink powder according to the invention is preferably packed in single-dose sachets.
  • the contents of a sachet are stirred into a glass of water and ingested before a meal.
  • Gentianae powder Water and alcohol are evaporated out from Gentianae tincture to produce Gentianae powder.
  • Drink powder is prepared from the following pulverous in ⁇ gredients (percentage amounts of ingredients are indicated in parentheses) :
  • Lysine hydrochloride 18.00 mg (1.0 %)
  • Gentianae powder 1.80 mg (0.1 %) Gentianae powder is blended with tartaric acid, and this mixture is then blended with the other ingredients to produce a drink powder.
  • the molar ratio Mg:K is approx. 1:8.

Abstract

The invention relates to a sodium-free drink powder usable as a mineral preparation, which contains a potassium compound and a magnesium compound, the molar ratio Mg:K being within a range of approx. 1:5-1:11, an organic carboxylic acid and possibly an amino acid, as well as Gentianae powder as a taste-improving ingredient in an amount of approx. 0.01-0-5 % by weight, calculated from the total weight of the composition.

Description

A PULVEROUS COMPOSITION, A METHOD FOR PREPARING IT, AND A METHOD FOR IMPROVING THE TASTE OF THE COMPOSITION
The present invention relates to a substantially sodiu - free pulverous composition which can be used as a mineral preparation and has in particular an improved taste on account of which the said composition can be used as a drink powder.
Industrially produced foods contain large amounts of table salt, i.e. sodium chloride, and for this reason an excess¬ ive amount of sodium chloride will accumulate in the human body. In particular, owing to industrial foods, the in¬ gested amounts of sodium, potassium, magnesium and calcium are in sharp disproportion to each other con-sidering human vital functions. Sodium and calcium in a 24-hour food in¬ take often exceed many-fold the optimum values, whereas the intakes of potassium and magnesium are often both quanti¬ tatively and qualitatively far too low. As regards sodium and calcium, the reason for the disadvantageous balance is an ample use of table salt and milk products. At the same time the intakes of magnesium and potassium have decreased considerably as a consequence of the methods of purifi¬ cation, preparation and preservation of grains and other foods. In the long term, this has caused hypertension and degenerative cardiovascular diseases. Above all, the fre¬ quency and impacts of hypertension have been noted to be strongly associated with a disproportionate use of sodium and potassium. Food should contain sodium and potassium in a molar ratio of Na:K = 1:1. However, in the diet in industrialized countries, this cannot be achieved without special steps.
Food should also contain magnesium and calcium in a molar ratio of Mg:Ca = 2:1, but in particular the low contents of magnesium in the conventional diet is a problem.
The balance between magnesium and potassium should optimal¬ ly be g:K = 4:1 in order for the intracellular electrolyte balance to be optimal. If the total intake of magnesium is low, the human body will be unable to exploit the calcium it receives, and calcium deficiency, for its part, causes certain heart diseases.
The diuretics used for the treatment of hypertension remove both potassium and magnesium from the human body, and therefore, especially during conventional drug treatment of hypertension, it is important to receive natural supplements.
It is known that potassium chloride has certain harmful side effects. Efforts have been made to eliminate the harmful effects on the gastrointestinal tract (ulcerogenic effect) during potassium substitution therapy by using so- called enteric-coated potassium chloride tablets. By this, mainly two objectives are aimed at, i.e. first, to elim¬ inate the objectionable and bitter taste of potassium chloride by the coating, and second, to make sure that the tablet will travel to where its absorption mainly takes place and at the same time the accumulation of local potassium chloride contents in the stomach is prevented. Enteric-coated tablets release the potassium chloride rapidly upon arriving in the small intestine, and as a consequence they may cause in the small intestine local ulceration, bleeding, constriction, even necroses and perforation of the small intestine. Similar symptoms have been observed even during the use of slowly released potassium chloride tablets.
Efforts have been made to reduce the harmful effects of table salt by the use of various salt substitutes, of which FI patent applications 834309 and 780627, DE application publication 2305980 and US patent publication 4068006 can be mentioned as examples. However, all of these salt substitutes also contain sodium chloride, the intake of which is even otherwise excessive. FI patent application 885662 discloses a composition which is used as a natural-food product and a food additive, and contains potassium chloride approx. 65 %, magnesium sulfate approx. 28 %, and additionally a compound which yields hydrogen ions and is preferably composed of lysine hydro- chloride, citric acid, glutamic acid and ascorbic acid. This so-called AntisaltR preparation has been made into pellets, which are ingested orally. These pellets have the disadvantage that their taste is objectionable and bitter. Owing to their high potassium chloride concentration these pellets may have on the gastrointestinal tract harmful effects similar to those of the above-described potassium chloride tablets used in potassium substitution therapy, especially if their intake is considerably greater than indicated in the dosing instructions (2-3 pellets) .
The object of the invention is to provide a product with which the above-mentioned disadvantages of the AntisaltR preparation known from FI patent application 885662 are avoided, and in particular to provide a potassium- and magnesium-containing drink powder which has an improved taste and has no harmful side effects in the gastroin¬ testinal tract.
These objects have been accomplished according to the invention, and the principal characteristics of the invention are given in the accompanying patent claims.
The invention thus relates to a substantially sodium-free pulverous product usable as a mineral preparation, which contains a potassium compound and a magnesium compound and an organic carboxylic acid, the molar ratio Mg:K in the composition being within a range of approx. 1:5-1:11, the composition being characterized in that it additionally contains Gentianae powder as a taste-improving ingredient at approx. 0.01-0.5 % by weight, calculated from the total weight of the powder. Primarily, Gentianae powder is prepared by evaporating the solvent and water from an extract or tincture prepared fro dried roots of plants of the Gentianae family. Gentianae powder completely masks the objectionable and bitter taste of potassium chloride, and additionally it increases the secretion of saliva and stimulates the appetite.
As the potassium compound the composition according to the invention preferably contains a potassium salt, in particular potassium chloride, the amount of which is preferably 44-65 % by weight, calculated from the total weight of the composition.
As the magnesium compound the composition according to the invention preferably contains magnesium sulfate, magnesium oxide or magnesium carbonate, and most preferably magnesium sulfate heptahydrate, the amount of which is preferably 19- 28 % by weight, calculated from the total weight of the composition.
The composition according to the invention contains preferably an organic carboxylic acid approx. 0.5-7 % by weight, and most preferably tartaric acid approx. 3-5 % by weight, citric acid- 0.4-0.6 % by weight, and ascorbic acid 0.1-0.3 % by weight.
The composition according to the invention may additionally contain an amino acid approx. 0.5-2 % by weight, lysine hydrochloride 0.8-1.2 % by weight, and glutamic acid 0.1- 0.3 % by weight.
The above-mentioned organic carboxylic acids and amino acids serve in the composition as proton-yielding ingredients.
The composition according to the invention may additionally contain other physiologically acceptable ingredients, such as excipients, of which macrocrystalline cellulose can be mentioned. The amount of excipients may be, for example, approx. 10-20 % by weight.
The composition according to the invention is prepared in a conventional manner by dry-blending the ingredients to form a homogenous drink powder.
The drink powder according to the invention is preferably packed in single-dose sachets. For use, the contents of a sachet are stirred into a glass of water and ingested before a meal.
The invention is described below in greater detail with the help of embodiment examples.
Example 1
Preparation of Gentianae powder
Water and alcohol are evaporated out from Gentianae tincture to produce Gentianae powder.
Example 2
Preparation of drink powder
Drink powder is prepared from the following pulverous in¬ gredients (percentage amounts of ingredients are indicated in parentheses) :
KC1 981.26 mg (54.5 %) MgS047*H20 423.11 mg (23.5 %)
Microcrystalline cellulose 300.00 mg (16.4 %>
Tartaric acid 59.98 mg (4.0 %)
Lysine hydrochloride 18.00 mg (1.0 %)
Citric acid 9.00 mg (0.5 %) Glutamic acid 3.60 mg (0.2 %)
Ascorbic acid 3.60 mg (0.2 %)
Gentianae powder 1.80 mg (0.1 %) Gentianae powder is blended with tartaric acid, and this mixture is then blended with the other ingredients to produce a drink powder. In this drink powder the molar ratio Mg:K is approx. 1:8.
1.8 g of this drink powder is packed into a single-dose sachet, and before use the contents of this sachet are stirred into a glass of water to prepare a drink.

Claims

Claims
1. A pulverous, substantially sodium-free composition usable as a mineral preparation, which contains a potassium compound and a magnesium compound and an organic carboxylic acid, the molar ratio Mg:K in the composition being within a range of approx. 1:5-1:11, characterized in that it additionally contains Gentianae powder as a taste-improving ingredient at approx. 0.01- 0.5 % by weight, calculated from the total weight of the composition.
2. A composition according to Claim 1, characterized in that it contains as the potassium compound potassium chloride in an amount of approx. 44-65 % by weight.
3. A composition according to Claim 1 or 2, characterized in that it contains as the magnesium compound magnesium sulfate heptahydrate in an amount of approx. 19- 28 % by weight.
4. A composition according to any of Claims 1-3, characterized in that it contains organic carboxylic acid, which is tartaric acid, citric acid, and/or ascorbic acid, approx. 0.5-7 % by weight.
5. A composition according to any of Claims 1-4, characterized in that it additionally contains amino acid approx. 0.5-2 % by weight.
6. A composition according to Claim 5, characterized in that it contains as the amino acid lysine hydrochloride approx. 0.5-1.5 % by weight and glutamic acid 0.1-0.5 %.
7. A composition according to any of Claims 1-6, characterized in that it additionally contains an excipient, such as microcrystalline cellulose.
8. A composition according to any of Claims 1-7, characterized in that it contains potassium chloride 54.5 % by weight magnesium sulfate heptahydrate 23.5 % by weight microcrystalline cellulose 16.4 % by weight tartaric acid 4.0 % by weight lysine hydrochloride 1.0 % by weight citric acid 0.5 % by weight glutamic acid 0.2 % by weight ascorbic acid 0.2 % by weight
Gentianae powder 0.1 % by weight
9. A method for preparing the composition according to any of Claims 1-8, characterized in that the ingredients are dry blended to form a powder.
10. A method for improving the taste of a substantially sodium-free pulverous composition usable as a mineral preparation, which composition contains a potassium compound and a magnesium compound and an organic carboxylic acid, the molar ratio Mg:K in the composition being within a range of approx. 1:5-1:11, characterized in that Gentianae powder is added to the mixture in an amount of approx. 0.01-0.5 %, calculated from the total weight of the composition.
PCT/FI1992/000061 1991-03-01 1992-03-02 A pulverous composition, a method for preparing it, and a method for improving the taste of the composition WO1992015206A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI911038 1991-03-01
FI911038A FI911038A (en) 1991-03-01 1991-03-01 DRYCKPULVER.

Publications (1)

Publication Number Publication Date
WO1992015206A1 true WO1992015206A1 (en) 1992-09-17

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FI (1) FI911038A (en)
WO (1) WO1992015206A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999011149A1 (en) * 1997-08-30 1999-03-11 All Sun Hsf Company Limited Composition for the relief of heat stress
US7001612B2 (en) 1998-08-26 2006-02-21 All Sun Hsf Company Limited Composition for the relief of heat stress
WO2006066716A1 (en) * 2004-12-23 2006-06-29 Unilever N.V. Flavour enhancer
ES2302576A1 (en) * 2005-06-13 2008-07-16 Mercadalia, S.L. Substitutional dietetic composition of table salt for diabetic and hypertensive diet, comprises sixty to eight percent of potassium salt and fifteen to twenty five percent of monosaccharide with low glycemic index

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4219579A (en) * 1979-01-25 1980-08-26 Carl Piampiano Means and method improving taste of saccharine sweetened food products
WO1985002324A1 (en) * 1983-11-24 1985-06-06 Pharmaconsult Oy Mixture of salts and uses of the mixture
DE3830563A1 (en) * 1987-09-11 1989-03-30 Ciba Geigy Ag ORAL MAGNESIUM AND POTASSIUM CONTAINING AND THEIR USE
EP0377119A1 (en) * 1988-12-07 1990-07-11 Selako Oy Agent for reducing adverse effects of table salt

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4219579A (en) * 1979-01-25 1980-08-26 Carl Piampiano Means and method improving taste of saccharine sweetened food products
WO1985002324A1 (en) * 1983-11-24 1985-06-06 Pharmaconsult Oy Mixture of salts and uses of the mixture
DE3830563A1 (en) * 1987-09-11 1989-03-30 Ciba Geigy Ag ORAL MAGNESIUM AND POTASSIUM CONTAINING AND THEIR USE
EP0377119A1 (en) * 1988-12-07 1990-07-11 Selako Oy Agent for reducing adverse effects of table salt

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999011149A1 (en) * 1997-08-30 1999-03-11 All Sun Hsf Company Limited Composition for the relief of heat stress
US7001612B2 (en) 1998-08-26 2006-02-21 All Sun Hsf Company Limited Composition for the relief of heat stress
WO2006066716A1 (en) * 2004-12-23 2006-06-29 Unilever N.V. Flavour enhancer
ES2302576A1 (en) * 2005-06-13 2008-07-16 Mercadalia, S.L. Substitutional dietetic composition of table salt for diabetic and hypertensive diet, comprises sixty to eight percent of potassium salt and fifteen to twenty five percent of monosaccharide with low glycemic index

Also Published As

Publication number Publication date
FI911038A0 (en) 1991-03-01
FI911038A (en) 1992-09-02
AU1355792A (en) 1992-10-06

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