Stable sodium-free or low-sodium aqueous solution of agreeable saltiness taste
OwnerRamon Efrain Vasquezinventor
Life of this patent
Estimating the term…
Abstract
A stable sodium-free aqueous seasoning solution of agreeable salty taste, adapted as a substitute for common salt in cooked and uncooked foodstuffs, containing purified water, an organic acid, a potassium salt, a calcium salt, and a magnesium salt. The mineral solution provides a dietary supplementation of magnesium, calcium, and potassium—indispensable minerals of a diet—to which colorants, natural essences and artificial essences (singly or in combination), and low concentrations of sodium chloride may be added.
Claims14
A sodium-free or low-sodium aqueous seasoning solution for foodstuffs, consisting essentially of between 60 and 85% by weight of purified water, between 5 and 15% by weight of potassium chloride, between 8 and 18% by weight of tartaric acid, between 1 and 3% by weight of a magnesium salt, and between 2 and 15% by weight a calcium salt.
A method for making a sodium-free or low-sodium aqueous seasoning solution for foodstuffs, consisting of between 60 and 85% by weight of purified water, between 5 and 15% by weight of potassium chloride, between 8 and 18% by weight of tartaric acid, between 1 and 3% by weight of a magnesium salt, and between 2 and 15% by weight a calcium salt, said method comprising:
- a) measuring the required amounts of solid raw materials, which may be finely or coarsely powdered, in scales or crystals, b) measuring the required amount of distilled, demineralized water, c) mixing the solid compounds with about 50% of said water until a slurry is formed, and d) adding the remainder of the water to the slurry and agitating until it retains the characteristics of a stable homogeneous solution.
Dependencies are inferred from the claim text.