CA1147653A

CA1147653A - Low sodium therapeutic salt

Info

Publication number: CA1147653A
Application number: CA000341050A
Authority: CA
Inventors: Jack Akerboom; Joseph F. Stejskal
Original assignee: Unilever Bestfoods North America
Current assignee: Unilever Bestfoods North America
Priority date: 1979-01-24
Filing date: 1979-12-03
Publication date: 1983-06-07

Abstract

LOW SODIUM THERAPEUTIC SALT
ABSTRACT OF THE DISCLOSURE
A therapeutic salt composition is prepared for use by persons desiring to restrict salt intake. The composition is a salt (NaCl) and malto-dextrin agglomerate having from about 25 to about 75 percent salt. Preparation is carried out by adding water to a dry blend of salt and malto-dextrin followed by agslomeration and drying Malto-dextrin having a dextrose equivalent value below about 20 is utilized. The composition tastes, handles and flows like table salt; yet contains a reduced sodium level.

Description

~ ~ ~t~ ~ 3 LOW SODIUM TH~`RAPEUTIC SALT
BACKGROUND OF THE I~VENTION
Field of the Invention . . _ The present invention relates to a therapeutic salt for use by persons desiring to restrict salt intake, and particularly relates to a salt(NaCl) and malto-dextrin agglomerate that tastes, handles and flows like table salt.
The Prior ~rt Restriction of sodium intake is an important element of medical treatment for various ailments. It is prescribed in the treatment and regulation of hypertension, congestive heart failure, cirrhosis with ascites, renal disease with edema and toxemia of pregnancy. Limiting sodium intake is difficult, however, since most individuals are accustomed to ingesting large quantities of salt (5 -10 gm/day? and their acceptance of sodium restriction is not easy. Moreover, many individuals habitually use a given amount of table salt in food preparation and for seasoning at the table. Such use is frequently based upon unconscious visual observation or other unconscious use factors. The present invention overcomes these problems by providing a therapeutic salt composition, having a reduced sodium level, that tastes, handles and flows like table salt. The composition can be used in conjunction with thiazide medication to practically eliminate the need for severe restrictions on sodium intake.

. ,;
,`"` ' :
`; -1- , !
"

,.~,, .~ , . .
''~
'...:
.. , ~ .

,;' ' '7~;53 .. .
Vaxious therapeutic salts having reduced sodium levels have been described in the prior art. In most cases, sodium chloride is admixed with another salt such as ammo-nium chloride or potassium chloride. The use of other salts to dilute sodium chloride has disadvantages. For example, some subjects detect a bitter aftertaste from ` potassium chloride. Furthermore, therapeutic salts con-taining ammonium chloride are contraind~atedin liver di-sease and those containing potassium chloride are contrain-dicatedin renal disease. Unlike the prior art therapeutic salts, the composition of the present invention does not ; .
contain other salts, but rather an inert, bland tasting, water soluble diluent.
Prior art salt (NaCl) diluents ~i.e., other salts) - have their own salt flavours in contrast to the bland fla-vour of the malto-dextrin diluent utilized in the present invention. T~e use of a bland diluent, however, does not necessarily decrease saltiness. As noted by L.M. Bartoshuk, et al,"Saltiness of Monosodium Glutamate and Sodium Intake", Journal of the American Medical Association, 230(5), 670 ..... _............... - -- :
(1974), a magnitude estimation of saltiness of a 1 mole ~, ~; concentration salt solution was 180. A 0.1 mole concentra-tion salt solution, rather than having a magnitude estima-tion of one tenth or 18, had a magnitude estimation of 50.

~ 2 ,.i ., : .
,'.' .
.

, ! ~

6~3 In U. S. Patent No. 4,107,346, a dietary ~alt composition comprised of a combination of sodium, potas-sium, calcium and magnesium salts is disclosed. This composition is used as a replacement for salt in goods or as a mineral supplement for use as a dietary adjunct.
Another composition is disclosed in British Patent No.
1,531,349, which describes a sodium chloxide substitute comprised of a glycinamide salt and a flavour potentiator such as mono-sodium glutamate. These patents are noted - 10 as of general interest in the art.
Since the present invention involves the combi-nation of malto-dextrins and sodium chlorider the follow-ing prior art is included herein to complete the background discussion.
Malto-dextrins can be used as bulking agents, carriers and coating agents for natural food products, powdered ood additives and synthetic sweeteners. Accord-ing to U. S. Patent No. 3,761,288, for example, low calorie sweetening compositions can be made by co-drying an aqueous solution of malto-dextrin and a dipeptide sweetening com-pound. This produces a table sugar substitute with the . .
appearance and sweetness of crystalline sucrose, but having far less caloric value. The problems of intense sweetness level of the dipeptide compound (up to 200 times the sweet-ness level of sucrose) and its slow rate of solution into :
water were overcome by utilizing malto-dextrin in this manner.

, ;~
:

Af ~
. ' ~

7~
In U. S. Patent No. 3,653,922, a low calorie sweetening composition comprised of cyclamates or saccha-rin and a bulking agent such as malto-dextrin is disclosed.
Similar compositions are disclosed in U. S. Patents Nos.
3,704,138 and 3,753,739.
The foregoing patents that relate to synthetic sweetners have the common characteristic that sweetness is reduced by use of a bul]cing agent. This is distin-guished rom the present invention wherein a natural salt is utilized and the saltiness is not reduced by use of a bulking agent.
U. S. Patent No. 3,615,672 describes the use of malto-dextrin as a bulking agent to impart uniformity of appearance to a powdered beverage mix. Malto~dextrins are also useful in isotonic beverage powders to provide a smooth mouthfeel and to mask the saltiness which otherwise charac-terizes isotonic beverages.
Salt has been coated and encapsulated with various other substances in the prior art. For example, an article in Food Engineering, entitled "Vegetable Oil Encapsulates Salt to Overcome Functional Problems", page 57 (May, 1978) describes e~capsulation of salt with hydro-genated vegetable oil. The salt crystals are completely coated with vegetable oil pursuant to this process. Vari-ous advantages to such encapsulation include reduction of ....
oxidative rancidity in meat and prevention of solubiliza-tion of meat protein which otherwise causes meat patties ; to stick.

~ ' '`

.
,..:

~:i ~ 7~t~

U. S. Patent No. 3,622,350 describes table salt and other condiments coated with ethylcellulose. The coating is water insoluble, but can be removed or made permeable in gastrointestinal fluids. One purpose of the ` coated salt is the prevention of inhibiting action on yeast in baking dough. The invention is also useful in situations where the masking of salt flavour is desirable.
In contrast to the prior art, the present inven~
tion utilizes malto-dextrin to effectively reduce the so-dium content of table salt without reducing or otherwisemasking the salt flavour. The disadvantages of prior art combinations with other salts, which can have undesirable flavour characteristics and adverse medical effects, are overcome in the present invention by the unique use of malto-dextrin, a harmless, bland tasting s~lbstance.
SUMMARY OF THE INVENTION
The present invention relates to a therapeutic salt composition and a process for preparing said composi-tion. Therapeutic salt is defined herein as a composition 1 20 having lower sodium content than conventional table salt ; and the term salt is defined as sodium chloride unless .'i, otherwise indicated. In accordance with the invention, the lower sodium content is ob-tained by agglomerating salt ., with malto-dextrin. This agglomeration with malto-dextrin effectively dilutes the sodium content for a given volume :
r,; ,:
'' '`

' ~1 ',; ~

of composition compared to a like volume of salt. The therapeutic salt composition tastes, handles and flows like table salt.
Compositions that modify or enhance flavour, such as monosodium glutamate can be added to the thera-peutic salt composition as an option.
Prepaxation of the therapeutic salt composition - is carried out by first dry blending salt and malto-dextrin in the ratio desired. Water is then added to the dry blend followed by agglomerating. The mixture is then dried. The dried product is sieved so that 100% of the particles pass through a No. 14 mesh screen and about 100% are retained on a No. 70 mesh screen. (All scr~ens used for sieving pursuant to the present invention conform to standards set by the American Society for Testing and Materials.) DETAILED DESCRIPTION OF THE INVENTION
The salt utilized in the present invention is crystalline sodium chloride. It can generally be described as table salt.
, 20 Malto-dextrins are also known as hydrolyzed cereal solids. They are low dextrose equivalent starch hydroly-sates having a dextrose equivalent value (hereinafter "D.E.") ;, .
below about 20. Such materials are commercially available und~r the trade marks MOR-REX, manufactured and sold by ' CPC International, Inc., ~AL-'~:

~ .

.

'' `,' ~L ~, Lp~
- _ TRIN/ manufactured and sold by Grain Processing Corporation, FRODEX, manufactured by American Maze Products Company, and STAR-DRY 15, manufactured by A.E. Staley manufacturing Company. Generally, the dextrose content of malto-dextrin is less than about 2.4 percent by weight and the amount of maltose is less than about 9 percent by weight. The taste of malto-dextrins is bland and it does not alter the flavor of salt when utilized in accordance with the present inven-tion.

The malto-dextrins employed in the present invention facilitate the preparation of a non-hygroscopic, water soluble, therapeutic salt due to their excellent flowabllity and storing characteristics. They are distinguished from corn syrup solids which have a D.E. greater than 20. Corn syrup solids are hygroscopic and tend to cake or form lumps when stored. One preferred class of malto~dextrins employed ~; in the present invention is derived from waxy starch hydroly-sates and has a D.E. in the range from about 9 to about 13.
These malto-dextrins are prepared by the method disclosed in 20 U.S. Patent No. 3,849,194. Malto-dextrins having these ~` characteristics are available from CPC International Inc.
under the trademark MOR-REX 1918.
,i '!" ~
The term "dextrose equivalent value'` ~D.E. ) referred to ',~! herein is defined as the reducing value oE the hydrolysate material compared to the reducing value .....

., :
, .

~`

~'`' .

of an equal weight of dextrose, expressed as percent, dry basis, i.e.

D.E Reducing Value of Hydrolysate Material x 100 Reducing Value of Dextrose wherein an equal weight of both dextrose and the hydroly-sate material is involved.
Sodium content of the therapeutic ~alt of the present invention can be determined from the weight per-cent of salt in the salt and malto-dextrin mixture. This can be from about 10% to about 99~ salt. However, concen-trations below about 20% result in a loss of salt flavour,and high concentrations reduce the therapeutic advantages sought by the user. Preferred concentrations, therefore, are from about 25% to about 75% salt.
Optional additives to modify or enhance flavour i can be added to the therapeutic salt of the present inven-tion in effective amounts. A typical example of such addi-' tives is monosodium glutamate.
Preparation of the therapeutic salt of the pre-, sent invention i9 carried out by first dry blending salt and malto-dextrin in the desired ra~io. Water is then added to the dry blend in an amount sufficient to facili-tate substantially complete agglomeration of all of the ;' saLt and malto-dextrin. Various methods can be used to add the water, such as, for example, spraying or creating a humid atmosphere. A humid atmosphere is defined as an atmosphere having a relative humidity from about 80% to about 100%. The amount of water added can vary with the relative humidity in the production area and the moisture content of the dry blend. Excessive water will increase drying costs and, at worst, will dissolve the malto-dextrin and result in waste. Insufficient water will result in incomplete agglomeration, and therefore, a product that is : ' ` ' not homogeneous. The optimum amount of water to use can be determined by one skilled in the art based upon the foregoing disclosure. It is generally from about 5% to about 15% by weight of the dry blend.
; The water is added at a gradual rate to prevent the ormation of puddles which could undesirably dissolve the malto dextrin. Rates of addition can easily be deter-mined by one skilled in the art on the basis of the fore-~-~ going disclosure.
Shortly after the addition of water is commenced, or simultaneously therewith, the blend is agglomerated.
; This can be accomplished by conventional means, such as . ., '~ tumbling. Agglomerating is continued for a period of time sufficient to blend the salt, malto-dextrin and water into a homogeneous wet agglomerate. This generally takes from ; about 10 minutes to about 2 hours depending upon the quan-,; tity of material~ The process can be carried out in a batch-wise or continuous fashion. As an option, tumbling :. ' can be commenced prior to addition of water and continued ; 20 after the water is added.
:
Ambient temperatures are generally adequate ~or ., `- the blending, water addition and agglomerating steps.
~' The wet agglomerate is then dried. Drying can -~ be achieved by various means, including air drying in an ` oven. Temperatures from about 40C to about 100C can be ! used. The product dries faster at higher temperatures, but care must be taken not to discolour the malto-dextrin with excessive heat. Drying is completed when the moisture content of the agglomerated product is below about 5%, by weight.
The dried agglomerat~ product is then sieved so that 100% of the particles pass through a No. 14 mesh screen . _9_ ~
.,; ~;

, and about 100~ are retained on a No. 70 mesh screen. Siev-ing can be carried out by conventional means, such as vibrating or rotating screens. Distribution of the par-ticle sizes is such that about 80% to about 95%, by weight, of -the therapeutic salt particles are retained on No. 30, 40 and 50 mesh screens. This particle size distribution corresponds to that of table salt. The non-hygroscopic nature of the therapeutic salt composition in combination with the particle size distribution give the composition the handling and flow characteristics of table salt.
The following examples are given to illustrate further the present invention:

. .
A therapeutic salt was prepared by spray:ing with an aspirator 5 grams of water on a dry blend of 102 grams - oE NaCl and 98 grams MOR-REX 1918 starch hydrolysate. The - mixture was tumbled in a one gallon bottle and five more grams of water were sprayed in during tumbling. After the water was added, tumbling was continued for twenty minutes.
Immediately after tumbling was commenced, the physical appearance of the mixture changed from a fine powder to a ~` sawdust-like meal. The wet product was then dried over-night in an air oven at about 40C. The dry composition was sieved through a No. 16 mesh screen and fines were removed with a No. 70 mesh screen. Some of the composition was then added to a salt shaker and shaken out. It had the appearance, flowability and taste of table salt.
The product was then exposed to 90% humidity and no caking occurred. Slight caking was observed when ordi-nary table salt was exposed to the same conditions.
Photomicrographs were taken of the therapeuticsalt and an ordinary salt crystal. A comparison of the ' ~

photomicrographs demonstrated the presence of fine particles of MOR-REX 1918 on the surfaces of the salt crystals in the therapeutic salt. The crystals were not encapsulated.
EXAMPLE II
A therapeutic salt was prepared by admixing 102 grams NaCl and 147 grams MOR-REX 1918 starch hydrolysate.
The mixture was tumbled for one hour in a one gallon bottle.
Ten grams of water was then added to the tumbling mixture and tumbling was continued for two more hours. The mixture was then poured into a pan to dry and excessive fines were noted; indicating that some of the MOR-REX 1918 had not `~ agglomerated. Accordingly, the mixture was poured back into the bottle and an additional 5 grams of water was .. . .
sprayed in during tumbling. Tumbling was continued for ;; two more hours. The composition was air dryed overnight at 40C. After sieving as in Example I, the composition had the appearance, flowability and taste of table salt.
~, EXAMPLE III
NaCl was sieved through a No. 16 mesh screen.
One thousand grams of the sieved salt was then admixed with 1,500 grams of MO~-REX 1918 starch hydrolysate in a 5 gallon bottle. The bottle was placed on rollers and tumbling was commenced. Water, 115 milliliters, was then sprayed into the tumbling mixture and tumbling was continued for one hour. The composition was air dried overnight at 40C. A
No. 14 mesh screen was used to separate large particles and a No. 60 mesh screen was used to separate fines.
Microscopic study of the sieved composition showed salt crystals with fine particles of MOR-REX 1918 on the surfaces. Oxide ash analysis showed an oxide ash content : of 55.1~.

The therapeutic salt composition had the appear-ance, flowability and taste of table salt.

` 1,~;
~'' i3 .` Having set forth the general nature and some specific examples of the present invention, the scope is now particularly set forth in the appended claims.

;-, .;-,: .

'; `
-. .j :

, .` !~

'.', ' ''' '~
. ,.

'.,~`~
~rj ~:"~
~.u, : ~
. :

:, .
: .`
i, ' .
::`

. .

.
' ' ~ .

., , , .:
.~-` I
. . ~ . ~ .
:........................................ . .

Claims

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE: IS CLAIMED ARE DEFINED AS FOLLOWS:

1. A therapeutic salt composition comprising an agglomerate of sodium chloride and malto-dextrin having from about 25% to about 75%, by weight, sodium chloride wherein said malto-dextrin is characterized by a dextrose equivalent value below about 20.

2. The composition of Claim 1, characterized by a particle size distribution wherein 100% of the particles are smaller than 14 mesh and about 100% of the particles are larger than 70 mesh.

3. The composition of Claim 1, having a particle size distribution similar to table salt.

4. The composition of Claim 1, having a moisture content of below about 5%, by weight.

5. The composition of Claim 1, wherein said malto-dextrin is derived from a waxy starch hydrolysate and has a dextrose equivalent value from about 9 to about 13.

6. The composition of Claim 2, wherein the sum of the particles that are larger than 30, 40 and 50 mesh comprise from about 80% to about 95%, by weight, of the composition.

7. The composition of Claim 1, further including monosodium glutamate.

8. A therapeutic salt composition having the taste, handling and flow characteristics of table salt com-prising an agglomerate of sodium chloride and malto-dextrin having from about 25% to about 75%, by weight, sodium chlo-ride wherein said malto-dextrin is characterized by a dex-trose equivalent value below about 20.

9. A process for preparing a therapeutic salt composition which comprises admixing sodium chloride and malto-dextrin in a mixture having from about 25% to about 75% sodium chloride, by weight, wherein said malto-dextrin is characterized by a dextrose equivalent value below about 20;
adding water to the admixture in an amount suffi-cient to facilitate substantially complete agglomeration of said sodium chloride and malto-dextrin:
agglomerating the wet admixture for a sufficient time to blend the sodium chloride, malto-dextrin and water into an homogeneous wet agglomerate;
drying the wet agglomerate to a moisture content below about 5%, by weight; and sieving the dried agglomerate so that 100% of the composition passes through a No. 14 mesh screen and about 100% of the composition is retained on a No. 70 mesh screen.

10. The process of Claim 9, wherein the water is added in an amount from about 5% to about 15%, by weight, of said admixture.

11. The process of claim 9 wherein the water is added by spraying.

12. The process of claim 9 wherein the water is added from a humid atmosphere having a relative humidity from about 80% to about 100%.

13. The process of claim 9 wherein agglomerating is accom-plished by tumbling the wet admixture.

14. The process of claim 9 wherein agglomerating is con-tinued for from about 10 minutes to about 2 hours.

15. The process of claim 9 wherein drying is conducted at a temperature from about 40°C to about 100°C.

16. The process of claim 9 wherein said malto-dextrin is derived from a waxy starch hydrolysate and has a dextrose equivalent value from about 9 to about 13.