Method for producing a low sodium salt composition
View Patent ↗The present invention relates to a low sodium salt composition and the method used to make it. More particularly, the invention relates to a two step method of making a salt composition. The first step includes contacting a chloride salt with a modifier to form a chloride salt product, mixing the product with a carrier to form a modified chloride salt solution, and spray drying the modified chloride salt solution. The second step includes contacting the dried modified chloride salt with sodium chloride, and grinding the mixture to form a salt composition. The composition includes a combination of sodium chloride and carrier modified chloride salt.
1. A method of making a salt composition, consisting of:
a. contacting from about 15% to about 30% by weight potassium chloride salt with an amount from about 0.1% to 3% by weight food grade acidulant in an aqueous solution at a temperature between about 150° F. and about 200° F. to form a liquid modified potassium chloride salt product, wherein the aqueous solution includes the addition of from about 60% to 80% water;
b. mixing the modified liquid potassium chloride salt product with an amount from about 10% to 25% by weight carrier to form a liquid carrier modified potassium chloride salt solution, wherein the carrier is a starch molecule; and
drying the liquid carrier modified potassium chloride salt solution to form a granular carrier modified chloride salt.
2. The method of claim 1 , wherein the food grade acidulant is selected from the group consisting of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, acetic acid, and benzoic acid.
3. The method of claim 2 , wherein the food grade acidulant is citric acid.
4. The method of claim 1 , wherein the drying step includes spray drying the mixture.
5. The method of claim 1 , wherein the temperature is about 195° F.
6. The method of claim 1 , wherein the starch molecule is a short chained starch molecule.
7. A method of making a salt composition, consisting of:
a. contacting from about 15% to about 30% by weight potassium chloride salt with an amount from about 0.1% to 3% by weight food grade acidulant in an aqueous solution at a temperature between about 150° F. and about 200° F. to form a liquid modified chloride salt product, wherein the aqueous solution includes the addition of from about 60% to 80% water;
b. mixing the liquid modified potassium chloride salt product with an amount from about 10% to 25% by weight carrier, wherein the carrier is a starch molecule, to form a liquid carrier modified potassium chloride salt solution;
c. drying the liquid carrier modified potassium chloride salt solution to form a granular carrier modified potassium chloride salt; and
d. blending the powdered or granular carrier modified potassium chloride salt with sodium chloride to form a salt composition.
8. The method of claim 7 , wherein the food grade acidulant is citric acid.
9. The method of claim 7 , wherein the temperature is about 195° F.
10. The method of claim 1 , wherein the aqueous solution contains about 60% to 80% water.
11. The method of claim 7 , wherein the aqueous solution contains about 60% to 80% water.
12. A method of making a salt composition, consisting of:
a. contacting from about 15% to about 30% by weight potassium chloride salt with from about 0.1% to 3% by weight citric acid in an aqueous solution at a temperature between about 150° F. and about 200° F. in a steam kettle to form a liquid modified chloride salt product, wherein the aqueous solution includes the addition of from about 60% to 80% water;
b. mixing the liquid modified potassium chloride salt product with an amount from about 10% to 25% by weight starch molecule, to form a liquid carrier modified potassium chloride salt solution; and
c. drying the liquid carrier modified potassium chloride salt solution to form homogenous uniform particles of the carrier modified potassium chloride salt.
13. The method of claim 6 , wherein the short chained starch molecule is maltodextrin.
14. The method of claim 7 , wherein the starch molecule is a short chained starch molecule.
15. The method of claim 14 , wherein the short chained starch molecule is maltodextrin.
16. The method of claim 12 , wherein the starch molecule is a short chained starch molecule.
17. The method of claim 16 , wherein the short chained starch molecule is maltodextrin.