GARCIA, Maria De Los Angeles,GARCIA, Maria Fernanda
申请号：
IBIB2017/051370
公开号：
WO2017/153938A1
申请日:
2017.03.08
申请国别(地区):
WO
年份:
2017
代理人:
摘要：
A process for making a liquid low-sodium food-grade salt (100), wherein a mixture (20) contains water (1), sodium chloride (2) at an amount set between 14 % and 26 % by weight, alimentary acceptable anions (4) selected among bicarbonate, carbonate, borate, acetate, ascorbate, citrate, propionate, tartrate and sorbate ions at a concentration between 0.1 % and 5 % by weight. This reduce the electrostatic forces between sodium ions and chloride ions, increasing the ionic mobility with respect to a solution containing the same amount of NaCI only. This increases the tastefulness of the mixture, i.e. it provides a stronger perception of the salty taste by a subject. Moreover, the mixture can undergo to diffusion (17) of a gas (7), which increases kinetic energy and, therefore, further increases ionic mobility. This effect can be measured by measuring ionic mobility and/or by determining the zeta potential of the solution, using one of the available techniques. The step (17) of causing gas bubbles (7) to diffuse can comprise a step of causing the solution (20) to flow through a diffusion duct (50) such as a Venturi-type duct (50), in order to obtain a maximum effect on the ionic mobility, or a step of bubbling gas (7) in a reservoir (30) containing the water solution (20). In particular, the alimentary acceptable anions (4) comprise bicarbonate anions, and the gas (7) of the diffusion step, by the Venturi-type or by bubbling, contains carbon dioxide.Linvention concerne un procédé de fabrication dun sel liquide de qualité alimentaire à faible teneur en sodium (100), dans lequel un mélange (20) contient de leau (1), du chlorure de sodium (2) en une quantité ajustée entre 14 % et 26 % en poids, des anions acceptables au plan alimentaire (4) choisis parmi les ions bicarbonate, carbonate, borate, acétate, ascorbate, citrate, propionate, tartrate et sorbate à une concentration comprise entre 0,1 % et 5 % en poids. Ainsi, les forces électrostatiques entre les ions sodium et les
