EP1734838A2 - Salzersatz mit biologisch kompatiblem polymer - Google Patents

Salzersatz mit biologisch kompatiblem polymer

Info

Publication number
EP1734838A2
EP1734838A2 EP05735736A EP05735736A EP1734838A2 EP 1734838 A2 EP1734838 A2 EP 1734838A2 EP 05735736 A EP05735736 A EP 05735736A EP 05735736 A EP05735736 A EP 05735736A EP 1734838 A2 EP1734838 A2 EP 1734838A2
Authority
EP
European Patent Office
Prior art keywords
composition
salt
food
sodium
drink
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP05735736A
Other languages
English (en)
French (fr)
Inventor
Shmuel A. Ben-Sasson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TVD Taste Virtual Dimensions Inc
Original Assignee
TVD Taste Virtual Dimensions Inc
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 TVD Taste Virtual Dimensions Inc filed Critical TVD Taste Virtual Dimensions Inc
Publication of EP1734838A2 publication Critical patent/EP1734838A2/de
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

Definitions

  • the present invention relates to the fields of nutrition, diet, flavoring compositions and food products.
  • the present invention relates to seasoning compositions, foods which contain such seasoning compositions, and methods for their respective formulations.
  • salt as a taste and flavor enhancing agent is well known. In food processing, the preservative and organoleptic qualities of salt are well established and it is folly recognized that salt is attractive to the consumer (even when used in quantities deemed unhealthy).
  • the total daily intake of salt in North America is estimated to be in the range of 10 to 12 grams. Salted snack foods account for a significant consumption of salt.
  • table salt which contains sodium and chloride ions
  • table salt use has been attributed to hypertension and other maladies.
  • table salt use has been attributed to hypertension and other maladies.
  • the medical community remains concerned over the extent of salt intake abuse and, accordingly, they advocate reducing salt intake.
  • Doctors recommend reduction of dietary salt for those with many cardiac and renal conditions, particularly those associated with edema, hypertension, arteriosclerosis, pregnancy complications or epilepsy.
  • dietary salt can cause the accumulation of fluids and a corresponding increase in the weight of the body tissues. It is known that it is the sodium in table salt that causes these deleterious effects. As a result, many individuals wish to limit their intake of sodium.
  • Salt is, however, an important part of the taste sense or taste pattern of most people. Food without salt is often substantially tasteless, flat, and unpalatable. Thus, adhering to a low salt (or salt less) diet can negatively impact the pleasure of eating. Further, unpalatable food is not as easily ingested as that which is enjoyed.
  • Ammonium chloride can also have a bitter after-taste, can disturb the acid-base balance in the blood, can produce acidosis, and can stimulate bronchial mucosa causing excess mucous secretion and coughing. Ammonium chloride must be eliminated by the body as urea, thus taxing the functions of the liver and the kidneys. Further, at cooking and baking temperatures, ammonium chloride can decompose thereby changing the pH value, taste and other properties of the food containing in which it is comprised.
  • U.S. patents disclose and claim inventions relating to sodium-free substitutes.
  • U.S. Pat. No. 2,471,144 issued to E. D. Davy and entitled “Salt Substitute” describes a sodium-free preparation containing chlorides of potassium and ammonium as the primary saline constituents (70-95% of the total ingredients), small amounts of calcium and magnesium cations, and citrate and formate anions. The small amounts of magnesium, calcium, formate and citrate ions are included in the preparation to "smooth out" the taste.
  • U.S. Pat. No. 2,596,333 issued to A.
  • Halpern et al and entitled “Dietary Salt Substitute,” describes potassium chloride particles (70-85% by weight) with a coating comprising an inert binder (gum or starch) and a glutamic acid compound (glutamic acid, potassium glutamate and calcium glutamate).
  • the glutamic acid compound is used to mask the bitter taste of the potassium chloride particles.
  • 2,824,008 entitled “Salt Substitute,” disclose a sodium-free composition comprising, by weight, 45-55 parts of potassium chloride, 30-40 parts of dipotassium succinate, and about 10-20 parts of dipotassium fumarate.
  • the fumarate and succinate act to mask the bitter aftertaste usually accompanying the use of potassium chloride.
  • a further sodium-free "Salt Substitute Composition" has been disclosed and claimed in U.S. Pat. No. 3,505,083 by H. C. Miller.
  • the composition is comprised of about 80-99% by weight of potassium chloride and from about 1-20% by weight of fumaric acid.
  • the bitter after-taste of potassium chloride is allegedly overcome by the fumaric acid component of the composition.
  • a commercial version of this sodium-free composition is marketed by Morton Salt Company as "Morton Salt Substitute.”
  • a low-sodium salt substitute contain between 50% and 70% by weight of potassium chloride, between 15% and 35% by weight of sugar, between 1% and 10% by weight of monocalcium glutimate, and up to 5% (based upon total weight of the salt substitute) of sodium chloride.
  • U.S. Pat. Nos. 4,556,566; 4,556,567; and 4,556,568 teach compositions containing potassium chloride as a salt substitute wherein the potassium chloride comprises the core of the particle which is then coated with a maltodextrin ('567), a coating mixture of maltodextrin and sodium chloride ('566), and a coating mixture of maltodextrin, sodium chloride and cream of tartar (potassium bitartrate) ('568).
  • Such potassium salt substitutes however, have been found to be unacceptable since they exhibit a bitter organoleptic taste when used and, thus, have not been fully effective at replacing sodium chloride.
  • NuLYTELY ® is a composition comprising PEG-3350, sodium chloride, sodium bicarbonate and potassium chloride for oral solution. However, this composition is designed to induce diarrhea to rapidly cleanse the bowel. Accordingly, the relative amounts of the constituents are very different from the composition of the instant invention. For example, the amount of PEG used in NuLYTELY ® is 420 g. This amount is approximately 20 times greater the amount to be used daily in the salt substitute of the instant invention. NuLYTELY ® contains more sodium than potassium ( approximately 7.5 times higher). The ratio between PEG and KCl is 0.0035, more than 100 times lower than the approximate ratio desirable for the instant invention. KCl concentration after reconstitution of NuLYTELY ® in 4 liters of water is 0.037%, which is more than 100 times lower than the approximate concentration desired for complex formation in the instant invention.
  • salt substitute which permits a consumer to reduce their salt intake without substantially changing the manner of applying salt and which tastes as salty as table salt yet contains less sodium content.
  • Such a product ideally, would not change the organoleptic properties expected from salt, nor its manner of use, such as shaking, dipping or licking and so forth.
  • the polymer is a polyethyleneglycol (PEG)-containing polymer.
  • the invention provides compositions comprising a biocompatible uncharged polymer comprising an oxy or a hydroxyl group (for example, a (PEG)-containing polymer), sodium chloride (in sufficient amount to promote a normal salty taste) and potassium chloride (in sufficient amount to provide a protective effect against the toxicity of sodium).
  • the composition would further comprise magnesium (in sufficient amount to mask or overcome the bitter taste of potassium and to supplement the otherwise low dietary supply of magnesium).
  • the invention discloses ' palatable tablets or powders designed specifically for KCl supplementation. Because some patients are losing KCl, they need potassium as an essential mineral. As described above, KCl by itself has a terrible taste. Coated tablets (as described in the prior art) can cause problems by themselves.
  • a dosage- form i.e., a powder or a tablet
  • a biocompatible uncharged polymer comprising an oxy or a hydroxyl group (e.g., PEG) and KCl (or any other potasium salt) is therefore an advance over the formulations known in the art.
  • the invention is generally drawn to a seasoning composition including potassium chloride and polyethylene glycol, wherein the potassium chloride and polyethylene glycol are present in a weight ratio from about 2: 1 to about 1 :4.
  • the composition further comprises sodium chloride. In one aspect of this embodiment, the sodium chloride makes up between about 5 and 25% of the seasoning composition by weight. In another aspect of this embodiment, the composition further comprises magnesium chloride. Optionally, the magnesium chloride makes up about 2% of the seasoning composition by weight. In another aspect of this embodiment, the composition further comprises a cream. Optionally, this cream is a dairy product or a non-dairy product. In another embodiment of the seasoning composition, the composition further comprises magnesium chloride. In one aspect of this embodiment, the magnesium chloride makes up about 2% of the seasoning composition by weight. In another aspect of this embodiment, the composition further comprises a cream. Optionally, this cream is a dairy product or a non- dairy product.
  • the polyethylene glycol has an average molecular weight of between 500 to 20,000.
  • the invention is also generally drawn to a food or drink item comprising the above described seasoning composition.
  • the food item is a member of the group consisting of meat, dairy products such as cheese, vegetables, fruits, grains, prepared foods and snack foods.
  • the drink item is tomato juice or a soup.
  • the invention is also generally drawn to a method of seasoning food or drink, said method comprising adding to said food or drink an effective amount of the above described seasoning composition.
  • the food item is a member of the group consisting of meat, dairy products such as cheese, vegetables, fruits, grains, prepared foods and snack foods.
  • the drink item is tomato juice or a soup.
  • the seasoning composition is first dissolved in aqueous solution and then added to said food or drink.
  • the food item is a member of the group consisting of meat, dairy products such as cheese, vegetables, fruits, grains, prepared foods and snack foods.
  • the drink item is tomato juice or a soup.
  • the invention is also generally drawn to a method for administering a low sodium diet to a patient in need thereof comprising the administration of the above described seasoning composition.
  • the seasoning composition is first added to food or drink and then administered to the patient.
  • the food item is a member of the group consisting of meat, dairy products such as cheese, vegetables, fruits, grains, prepared foods and snack foods.
  • the drink item is tomato juice or a soup.
  • the invention is also generally drawn to a method for administrating potassium orally, in a palatable form, to a patient in need thereof comprising the administration of the above described seasoning composition.
  • the seasoning composition is first added to food or drink and then administered to the patient.
  • the food item is a member of the group consisting of meat, dairy products such as cheese, vegetables, fruits, grains, prepared foods and snack foods.
  • the drink item is tomato juice or a soup. Additional embodiments disclose methods of making the inventive compositions, foodstuffs comprising such compositions, and methods for administering a low sodium diet to a patient in need of such comprising the administration of foods comprising the compositions.
  • a surprising and unexpected taste result has been discovered with respect to low-sodium salt substitute compositions. Specifically, the addition of a biocompatible uncharged polymer comprising an oxy or a hydroxyl group to a composition comprising, for example, potassium chloride and sodium chloride, results in an enhancement of the salty flavor of the composition while the unpleasant taste of potassium chloride is being eliminated. Accordingly, less sodium can be used in the composition without sacrificing the salty taste.
  • the types of available polymers would include such biocompatible uncharged polymers, whether the polymers are natural or synthetic.
  • PEG is clearly an example of such a synthetic polymer and Ficoll and Dextran are examples of natural polymers.
  • the molecular weight of the PEG would range from about 500 to 20,000 Daltons.
  • the addition of such polymers may be utilized to enhance the salty flavor of many of the prior art "low salt" compositions, while avoiding additional unpleasant tastes, particularly when such formulations comprise potassium chloride or sodium chloride.
  • This unexpected and unpredictable taste effect for the proposed low-sodium composition results in a significant reduction of the amount of sodium intake via the composition as compared to the sodium intake for table salt where the desired saltiness taste effect or level is constant.
  • the invention relates to compositions for enhancing the pleasant salty flavor of foods.
  • the invention relates to methods for enhancing the pleasant salty flavor of foods through use of the inventive compositions.
  • the invention relates to methods for administering a low sodium diet to a patient in need thereof.
  • compositions of the present invention may be prepared by thoroughly mixing the components until a homogeneous product is attained. Accordingly, the proposed low-sodium salt substitute composition may look, pour, repose, store and taste like table salt.
  • Low-sodium salt substitutes of the present invention can be added to a wide variety of foods in flavor-enhancing amounts.
  • a flavor-enhancing amount depends on the particular taste of the user, the particular food and the particular effect desired.
  • the amount of salt in foodstuffs varies from about 0.5% to about 4% by weight.
  • salt or salt substitutes are added in amounts of from about 0.5% to about 1% by weight of the food.
  • the low-sodium salt substitute and dietary supplement of the present invention can be added to any foodstuff where a salty taste is desired or expected, such as cheese, mashed potatoes, juices, vegetables, meat, poultry, fish, snack foods and the like.
  • the invention relates to a composition capable of imparting a salty taste, the composition comprising a biocompatible uncharged polymer comprising an oxy or a hydroxyl group.
  • the invention relates to a composition capable of imparting a salty taste, the composition comprising a potassium salt and a biocompatible uncharged polymer comprising an oxy or a hydroxyl group.
  • the invention relates to a composition according to the instant invention, wherein the polymer is a polyethylene glycol-containing polymer.
  • the invention relates to a composition according to the instant invention, wherein the polymer is a polysaccharide.
  • the invention relates to a composition according to the instant invention, wherein the polysaccharide is dextran or dextrin.
  • the invention relates to a composition according to the instant invention further comprising a dairy or non-dairy cream.
  • the invention relates to a composition according to the instant invention further comprising a sodium salt. In another embodiment, the invention relates to a composition according to the instant invention, wherein further comprising a magnesium salt
  • a complex exists between potassium ions and the polymer.
  • a concentrated aqueous solution comprising the polymer and the potassium ions are prepared.
  • the concentration of each of the typical constituents of the complex, PEG and KCl should be at least about 4% and preferably at least about 10%.
  • This aqueous solution can be made even more concentrated by the evaporation of water and can be further dried to a solid state that is then ground to powder. Accordingly, in this embodiment, one should first form the complex and then convert it to a powder.
  • the concentrated solution of the complex can be used as such (without drying it completely).
  • a concentrated solution of the complex is especially useful, for example, in the preparation of cheese.
  • the concentration of sodium should be significantly lower than that of the potassium chloride.
  • the concentration of NaCl should be less than about 50% of the concentration of KCl.
  • the concentration of NaCl should be less than about 25% of the KCl concentration.
  • the concentration of NaCl should be less than about 10% of the KCl concentration.
  • the weight ratio between the polymer and the KCl in the complex is formulated to be in the range of about 0.2:1.0 to about 20:1 ofPEG:KCl. Accordingly, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1 and 19:1 would all be acceptable weight ratios.
  • the invention relates to a food item comprising the inventive composition.
  • the composition is in a dry form. In another aspect, the composition is in a wet form.
  • the invention relates to a method for administering a low sodium diet to a patient in need thereof comprising the administration of the inventive composition.
  • the invention relates to a method for administrating potassium orally, in a palatable form, to a patient in need thereof comprising the administration of the inventive composition comprising potassium.
  • Example 1 Preparation of a salt substitute containing PEG and KC 6 g of PEG (average molecular weight 3,500) plus 3 g KCl were dissolved in 50 ml double distilled water and let dry in a flat vessel, at 37° C.
  • Example 2 Preparation of a salt substitute containing PEG, KCl and 6.6% NaCl.
  • Example 3 Preparation of a salt substitute containing PEG, KCl, MgCl and 8% NaCl.
  • Example 4 Preparation of a salt substitute containing PEG, KCl and MgCl , without NaCl.
  • Example 5 The low-sodium salt substitute composition of the present invention is preferable to commercially available table salt in commercial instant mashed potatoes.
  • a low-sodium salt substitute composition in accordance with the present invention is subjected to paired preference and paired comparison (saltiness) taste testing by a panel of 40 untrained judges.
  • the inventive composition is compared against a commercially available salt in the well accepted test medium of mashed potatoes.
  • the commercially available salt (Morton's iodized salt) in the mashed potato composition constitutes the "reference sample.”
  • the low-sodium salt substitute composition in a like mashed potato composition constitutes the "test sample.”
  • Betty Crocker brand potato buds are then used to prepare the mashed potato samples for taste evaluation.
  • Each treatment of mashed potatoes contains four cups of de-ionized water, two cups of milk (3.2% minimum fat, homogenized, pasteurized), and four cups of potato buds. No butter or margarine is used.
  • sodium chloride treatment reference samples
  • the reference treatment of mashed potatoes is made according to the following directions: heat the water, milk and salt as a mixture to boiling; remove the mixture from heat and stir in potato buds until just moistened; let stand until liquid is absorbed (about 30 seconds); and whip with fork until desired consistency.
  • the reference treatment of mashed potatoes is held over a steam table to keep warm during the time required to serve.
  • the test treatment of mashed potatoes containing the low-sodium salt substitute composition is prepared in a like manner.
  • the paired preference and paired comparison (saltiness) taste testing by the 40 panelists is conducted in accordance with ASTM standard recommended practices for sensory evaluation of food products. All reference and test samples of mashed potatoes are coded and not otherwise identified to the panelists. For the paired preference test, a majority of the panelists will prefer the "test sample” (mashed potatoes containing the low-sodium salt substitute composition of the invention). For the paired comparison test, a majority of the judges will find the low-sodium test sample to be "more salty.
  • Example 6 The low-sodium salt substitute of the present invention is preferable to commercially available table salt in tomato juice .
  • a low-sodium salt substitute composition in accordance with the present invention is subjected to consumer acceptance taste testing for "saltiness flavor" and for "overall desirability," by a panel of 35 untrained judges, with respect to commercially available salt in the well accepted test medium of tomato juice.
  • the commercially available salt (Morton's iodized salt) in the tomato juice composition constitutes the "reference sample.”
  • the low sodium salt substitute composition of the instant invention is placed in a like tomato juice composition and constitutes the "test sample.”
  • Unsalted tomato juice samples are prepared by mixing unsalted S & W brand tomato puree with de-ionized water in a ratio of 1 part tomato puree to 3 parts water.
  • For the sodium chloride treatment 1% by weight of the iodized salt is mixed into the prepared unsalted tomato juice.
  • test samples 1% by weight of the low-sodium salt substitute composition is mixed into the prepared unsalted tomato juice. All reference and test samples of tomato juice are coded and not otherwise identified to the panelists.
  • Acceptance testing of the test samples versus the reference samples is based upon the rating of samples on the "Hedonic" scale as described by D. R. Peryam and F. J. Pilgram ("Hedonic Scale Method of Measuring Food Preferences," Food Technology, 11(9); 9-14, (1957), hereby incorporated by reference).
  • the Hedonic scale equates the numerical values 1-9 to successive scale points at the "dislike" end of the scale to the "like” end of the scale.
  • the samples (reference and test) are rated by each panelist or judge and “mean ratings" for the samples are developed and compared statistically.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP05735736A 2004-03-15 2005-03-14 Salzersatz mit biologisch kompatiblem polymer Withdrawn EP1734838A2 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US55379604P 2004-03-15 2004-03-15
US57798004P 2004-06-07 2004-06-07
PCT/IB2005/001338 WO2005086566A2 (en) 2004-03-15 2005-03-14 Salt substitute comprising biocompatible polymer

Publications (1)

Publication Number Publication Date
EP1734838A2 true EP1734838A2 (de) 2006-12-27

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP05735736A Withdrawn EP1734838A2 (de) 2004-03-15 2005-03-14 Salzersatz mit biologisch kompatiblem polymer

Country Status (5)

Country Link
EP (1) EP1734838A2 (de)
AU (1) AU2005220642A1 (de)
CA (1) CA2559601A1 (de)
IL (1) IL178063A0 (de)
WO (1) WO2005086566A2 (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070059428A1 (en) 2005-09-14 2007-03-15 Chigurupati Sambasiva R Low-sodium salt composition
US9629384B2 (en) 2005-09-14 2017-04-25 S & P Ingredient Development, Llc Low sodium salt composition
US8802181B2 (en) 2006-10-05 2014-08-12 S & P Ingredient Development, Llc Low sodium salt composition
US7854956B2 (en) 2007-03-07 2010-12-21 Exportadora De Sal, S.A. De C.V. Low sodium salt compositions and methods of preparation and uses thereof
ES2331553B1 (es) * 2008-05-30 2010-10-14 Marta Eugenia Rodriguez De La Torre Sal afrutada.
US9247762B1 (en) 2014-09-09 2016-02-02 S & P Ingredient Development, Llc Salt substitute with plant tissue carrier
CA3075623C (en) 2017-09-18 2023-11-14 S & P Ingredient Development, Llc Low sodium salt substitute with potassium chloride

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1971910A (en) * 1931-03-02 1934-08-28 Griffith Laboratories Solid flavoring composition
US2385412A (en) * 1943-05-03 1945-09-25 Griffith Laboratories Capsicum-containing seasoning composition

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2005086566A2 *

Also Published As

Publication number Publication date
WO2005086566A2 (en) 2005-09-22
AU2005220642A1 (en) 2005-09-22
WO2005086566A3 (en) 2006-03-02
CA2559601A1 (en) 2005-09-22
IL178063A0 (en) 2006-12-31

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