Low-sodium salt composition
View Patent ↗Low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost-effectively provide a salt substitute without modifying the NaCl.
1. A seasoning agent consisting of:
modified potassium chloride composition derived from a plasticized mass of potassium chloride, a food grade acidulant, and a cereal flour,
wherein the plasticized mass is an aqueous mixture of from about 2 to about 80 percent by weight of cereal flour, from about 0.1 to about 10 percent by weight of the food grade acidulant, and from about 10 to about 85 percent by weight of potassium chloride in water, and
wherein the aqueous mixture is heat processed and dried such that the potassium ions and the chloride ions of the potassium chloride are dissociated from each other in a non-crystalline, amorphous matrix comprising the cereal flour.
2. The seasoning agent of claim 1 , wherein the food grade acidulant is citric acid.
3. The seasoning agent of claim 1 , wherein the aqueous mixture has a pH from about 3.0 to about 5.0.
4. The seasoning agent of claim 1 , wherein the cereal flour includes rice flour.
5. The seasoning agent of claim 1 , wherein the food grade acidulant is dispersed within the matrix.