MX2010010202A

MX2010010202A - Carnallite-like food salts and products thereof.

Info

Publication number: MX2010010202A
Application number: MX2010010202A
Authority: MX
Inventors: Juhani Maeki; Tapio Maeki
Original assignee: Smart Salt Inc
Priority date: 2008-03-21
Filing date: 2009-03-20
Publication date: 2010-12-21
Also published as: JP2019037251A; JP2017079791A; JP2015057077A; IL208228A0

Abstract

Provided herein are salts for use in food products having the formula: MgCl2â¢xKClâ¢yNH4Clâ¢zH2O, wherein x + y is about 1, wherein x is greater than or equal to zero and less than 1, wherein y is greater than zero and less than or equal to 1, and wherein z is from about 4 to about 6.

Description

EDIBLE SALTS TYPE CARNALI A AND PRODUCTS OF THE SAME FIELD OF THE INVENTION The use of sodium-based salts in a variety of edible products is described. For example, sodium chloride, also known as table salt, is commonly used in food, and edible carnalite salts and products thereof are particularly described.

BACKGROUND OF THE INVENTION Sodium salts, for example, sodium chloride, have a harmful effect on human health. Diets that include high levels of sodium lead to morbidity in hypertension and mortality in myocardial infarction. Conversely, magnesium salts reduce blood pressure and ammonium salts serve as slowing preservatives: the growth of bacteria in materials and food products. Additionally, ammonium is a normal metabolic product in the metabolism of nitrogen-containing compounds, such as proteins. The excess physiological ammonium is captured by carbon dioxide and converted to urea, which is excreted from the body in the form of urine. In this way, the magnesium and ammonium salts can serve as suitable substitutes in salt preparations of sodium, if the requirements related to flavor, nutritional properties and ease of processing and / or processing are met.

Preferably, the substitutes for the sodium salts are chloride salts. Other salts such as sulfate, carbonate and / or phosphate salts have limited utility in sodium salt substitutes because of their bitter taste and / or limited solubility. Chloride salts of alkali metals (eg, potassium) and / or alkaline earth metals (eg, magnesium, calcium) are physiologically acceptable substitutes for sodium-based salts; but these chloride salts are limited by being excessively hygroscopic, which limits their usefulness as edible salts. In addition, when the salts are dried, hydrochloric acid is released from the product and / or other acidic components which leads to an unpleasant taste (eg, metallic or bitter) or a persistent taste. < Carnalite is a naturally occurring double salt mineral comprising alkali metal chlorides (eg, potassium chloride) and alkaline earth metal chlorides (eg, magnesium chloride). In some cases, a carnallite salt is an ammonium carnallite, for example, a triple salt comprising potassium chloride, magnesium chloride and ammonium chloride. The The presence of physiologically acceptable salts in carnallite and carnalite-like salts makes them good candidates for edible salt substitutes. U.S. Patent Nos. 3,312,607, and 3,337,432, describe industrial applications of ammonium carnallite salts (e.g., as cell food in magnesium cells). However, the salts prepared by the preparation methods described herein are not described as being suitable for human consumption. In general, these salts are not used in food products or for human consumption. U.S. Patent Nos. 3,323,875, 3,536,444, 3,798,314, U.S. Patent Application No. 2008/0025908, GB 1308084, GB 1219969 and GB 1130183 describe industrial applications of double carnallite salts (e.g., salts comprising chlorides of magnesium and potassium, or magnesium and ammonium chlorides), for example, in the recovery of magnesium salts from brines. None of these references describes the physiological compatibility of carnallite salts or the applicability of carnallite salts as edible salts. O 00/44245 does not specifically disclose the stability, hygroscopicity or hydrochloric acid content of the salts described herein.

SUMMARY OF THE INVENTION Edible salts and edible salt products are described herein. The edible salts and edible salt products have a supreme flavor and also provide an improved flavor to other types of species. Edible salts and edible salt products also have supreme properties for food preservation. further, the edible salts and the products of edible salts achieve the results, mentioned above, with less, or little, or no sodium compared to sodium chloride. As a result, edible salt products are a healthy alternative to sodium chloride. In some embodiments, edible salts and edible salt products know how to make sodium chloride, season as sodium chloride and / or bake and cook as sodium chloride. In some embodiments, the edible salts and edible salt products, described herein, do not have carbon-based ingredients.

Substantially non-hygroscopic salts are provided herein for use in food products, having the formula: gKx (NH4) yClg zH20 Formula III where the sum of x and y is approximately 1, where 0 = x < 1, where 0 < y = 1, wherein g is approximately 3, wherein z is approximately 4-6, and wherein the salt for use in a food product is not substantially hygroscopic and is substantially free of hydrogen chloride.

In some embodiments, a non-substantially hygroscopic salt is provided herein for use in a food product having the formula MgKx (NH4) and Clg-zH20 Formula III where the sum of x and y is about 1, where x is about 0.05 to about 0.45, where y is about 0.55 to about 0.95, where g is about 3, where z is about 4-6, and wherein the salt for use in a food product is not substantially hygroscopic and is substantially free of hydrogen chloride.

In some modalities, z is 6.

Carnalite salts which are suitable for use as salts in food products are described herein. The salts are not substantially hygroscopic and are substantially free of hydrochloric acid and / or free of ammonium chloride and are suitable replacements for sodium-based salts in a variety of food products.

In some embodiments, the salts for use in food products, described herein are prepared a) dissolving in, or wetting with, an aqueous medium (i) magnesium chloride, and (ii) ammonium chloride, potassium chloride or a combination thereof, b) boiling the aqueous medium, and c removing the aqueous medium by evaporation to facilitate the salt for use in a food product; wherein the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is 1: x: y.

In some embodiments, the salts for use in the food product described herein are prepared by: a) dissolving in, or wetting with, an aqueous medium (i) magnesium chloride, (ii) ammonium chloride, potassium chloride a combination thereof, and (iii) an acid scavenger; b) boiling the aqueous medium; c) precipitating the salt for use in a food product of the aqueous medium; d) filtering the salt precipitated for use in a food product; Y e) optionally recycle the filtrate; wherein the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is 1: x: y.

In some modalities, salt for use in a Food product is prepared by a filtration process, a semi-dry filtration process, a spray drying process, a bulk process or a drum dryer process.

In some embodiments, the salts for use in a food product are prepared by dissolving in, or wetting with, the aqueous medium, an additional amount of about 1-10 mol% ammonium chloride. In some embodiments, the salts for use in a food product are prepared by dissolving in, or wetting with, the aqueous medium, an additional amount of about 2 mol% of ammonium chloride.

In some embodiments of the salts, x is approximately 0.25 e and is approximately 0.75 In some embodiments, a particle comprising a core and at least one layer, wherein the core comprises a salt described herein and wherein at least one layer of the particle comprises sodium chloride, potassium chloride, is provided herein. , or a combination thereof.

Also provided herein is a composition comprising (i) a salt for use in a food product described herein and (ii) sodium chloride, potassium chloride, or a combination thereof. same.

In some embodiments, the composition comprises (i) a salt for use in a food product described herein and (ii) an aqueous medium, wherein the salt for use in a food product dissolves and dissociates in the aqueous medium. .

In some embodiments, an aqueous solution is prepared by dissolving a salt for use in a food product described herein in drinking water. In some embodiments, the aqueous solution comprises magnesium cations, potassium cations and ammonium cations in a molar ratio of 1: x: y. In some embodiments, the aqueous solution is prepared by further dissolving sodium chloride and potassium chloride in the aqueous medium. In some embodiments, the aqueous solution comprises sodium cations, potassium cations, magnesium cations, and ammonium cations, wherein the molar ratio of the sodium cations to the potassium cations is from 1: 0.005 to 1: 0.5, The molar ratio of sodium cations to magnesium cations is from 1: 0.005 to 1: 0.1, and where the molar ratio of sodium cations to ammonium cations from 1: 0 to 1: 0.1.

Also provided herein is a nutrient substance, a semi-finished food product, a flavoring product, a processed food product that has been processed, during the preparation thereof, or has been preserved with a salt for use in a food product described herein, a composition described herein, or a solution described herein In some embodiments, the nutrient substance, semi-finished food product, or processed food product is selected from meats, fish, vegetables, snacks, soups, sauces, dairy products, and yeast-based products.

Also provided herein is a method of decreasing the sodium content of a food product by at least partially replacing a sodium-containing salt in the food product with a salt for use in a food product described herein, a composition described in the present, or a solution described herein.

In some embodiments, a food product containing a salt described herein does not have a substantially diminished flavor or substantially reduced shelf life.

There is further provided herein a method for preparing a non-substantially hygroscopic salt for use in a food product having the formula: MgKx (NH4) yCl2 'zH20 Formula III comprising: a) dissolving in, or wetting with an aqueous medium or wetting with, an aqueous medium, (i) magnesium chloride, and (ii) ammonium chloride, potassium chloride or a combination thereof, and b) removing the aqueous medium by evaporation to facilitate the salt for use in a food product: where the sum of x and y is approximately 1, where 0 = x < 1, where 0 < y = 1, wherein g is approximately 3, wherein z is approximately 4-6, and wherein the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is 1: x: y.

In some embodiments, the sum of x and y is about 1, x is about 0.005 to about 0.45, and is about 0.5 to about 0.95, g is about 3, z is about 4-6, and the molar ratio of magnesium chloride to chloride of potassium to ammonium chloride is 1: x: y.

In some embodiments, step (b) further comprises dissolving in, or wetting with, the aqueous medium, about 1-10% in additional mol of ammonium chloride. In: some embodiments, the method further comprises dissolving in, or wetting with, the aqueous medium, approximately 2% in additional mol of ammonium chloride.

Also provided herein is a method for preparing a non-substantially hygroscopic salt for use in a food product having the formula gKx (NH4) yClg-zH20 Formula III comprising: a) dissolving in, or wetting with, an aqueous medium, (i) magnesium chloride, (ii) ammonium chloride, potassium chloride or a combination thereof, and (iii) an acid scavenger; b) removing the aqueous medium by evaporation to facilitate the salt for use in a food product; where the sum of x and y is approximately 1, where 0 x < 1, where 0 < y = 1, wherein g is approximately 3, wherein z is approximately 4-6, and wherein the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is 1: x: y.

In some embodiments of the method x is from about 0.05 to about 0.45, and is from about 0.5 to about 0.95, g is about 3, z is about 4-6, and the molar ratio of magnesium chloride to potassium chloride to chloride Ammonium is approximately 1: x: y.

In some embodiments, the removal of the aqueous medium by evaporation comprises boiling the aqueous medium.

A method for preparing a salt for use in a food product having the formula is provided herein: MgKx (NH4) and Clg-zH20 Formula III comprising: a) dissolving in, or wetting with, an aqueous medium, (i) magnesium chloride, (ii) ammonium chloride, potassium chloride or a combination thereof, and (iii) an acid scavenger; b) precipitating the salt for use in a food product from the aqueous medium; d) filtering the precipitate; Y e) optionally recycle the filtrate, where the sum of x and y is approximately 1, where 0 = x < 1, where 0 < y = 1, where g is approximately 3, where z is approximately 4-6, and wherein the molar ratio of magnesium chloride to potassium chloride to ammonium chloride 1: x: y.

In some embodiments of the method, the sum of x and y is about 1, x is about 0.05 to about 0.45, and is from about 0.5 to about 0.95, where g is about 3, z is about 4-6, and the molar ratio of Magnesium chloride to potassium chloride to ammonium chloride is 1: x: y.

In some embodiments, step (b) further comprises dissolving in, or wetting with, the aqueous medium to an additional amount of about 1-10 mol% ammonium chloride. In some embodiments, step (b) further comprises dissolving in, wetting with, the aqueous medium or an additional amount of about 2 mol% of ammonium chloride.

In some embodiments, the salt is prepared by a filtration process, a semi-dry filtration process, a spray drying process, a bulk process or a drum dryer process.

A non-substantially hygroscopic salt is provided herein for use in a food product having the formula: MgKx (NH4) yClg zH20 Formula III where the sum of x and y is approximately 1, where 0 = x < 1, where 0 < y = 1, wherein g is approximately 3, and wherein z is approximately 4-6, wherein less than about 5% of the K ions in the salt for use in a food product are optionally substituted with a physiologically cation acceptable; wherein less than about 5% of the NH 4 ions in the salt for use in a food product are optionally substituted with a physiologically acceptable cation; where less than about 5% of the Cl ions in the salt for use in a food product are optionally substituted with a physiologically acceptable anion, and wherein the salt for use in a food product is not substantially hygroscopic.

In some embodiments, the physiologically acceptable cation is selected from calcium, zinc, selenium, copper, cobalt, chromium, manganese, molybdenum, and combinations thereof. In some embodiments, the physiologically acceptable anion is selected from fluoride, iodide, phosphate, silicate, selenate, sulfate, nitrite and combinations thereof.

Also provided herein is a non-substantially hygroscopic salt for use in a food product having the Formula MgKx (NH4) yClg 'zH20 Formula III where the sum of x and y is about 1, where x is from about 0.05 to about 0.45, where y is from about 0.5 to about 0.95, where g is about 3, in where z is about 4-6, wherein less than about 5% of the K ions in the salt for the one used in a food product are optionally substituted with a physiologically acceptable cation; wherein less than about 5% of the NH 4 ions in the salt for use in a food product are optionally substituted with a physiologically acceptable cation; wherein less than about 5% of Cl ions in the salt for use in a food product are optionally substituted with a physiologically acceptable anion, wherein the salt for use in a food product is not substantially hygroscopic.

In some embodiments, the physiologically acceptable cation is selected from calcium, zinc, selenium, copper, cobalt, chromium, manganese, molybdenum, and combinations thereof. In; In some embodiments, the physiologically acceptable anion is selected from fluoride, iodide, phosphate, silicate, selenate, sulfate, nitrite and combinations thereof.

BRIEF DESCRIPTION OF THE FIGURES The new features of the invention are set forth with particularity in the appended claims. A better understanding of the features and advantages of the present invention will be obtained by reference to the following detailed description which set forth illustrative modalities, in which the principles of the invention are used, and the appended figures of which: Figure 1 illustrates the X-ray powder diffraction pattern (XRD) for a salt product having the formula MgCl2'xKCl'yNH4Cl'zH20, where x is approximately 0.25, and is approximately 0.75 and z is approximately 6, with a bar pattern reference for NH4MgCl3 '6H20.

Figure 2 illustrates the X-ray Diffraction (XRD) pattern for a salt product having the formula MgCl2'xKCl'yNH4Cl'zH20, where x is about 0.25, and is about 0.75 and z is about 6, with a reference of bar pattern for K gCl3'6H20.

Figure 3 illustrates the X-ray Diffraction (XRD) pattern for a salt product having the formula MgCl2 xKCl and NHCl 'zH20, where x is about 0.25, and is about 0.75 and z is about 6, with a pattern reference of bar for MgCl2.

Figure 4 illustrates the X-ray Diffraction (XRD) pattern for a salt product having the formula MgCl2'xKCl 'and H4Cl' zH20, where x is about 0.25, and is about 0.75 and z is about 6, with one bar pattern reference for NH4C1.

Figure 5 illustrates the X-ray Diffraction (XRD) pattern for a salt product having the formula gCl2'xKCl'yNH4Cl'zH20, where x is about 0.25, and is about 0.75 and z is about 6, with a reference of bar pattern for KCl.

Figure 6 illustrates the Diffraction pattern of X-ray (XRD) for a salt product having the formula MgCl2'xKCl'yNH4Cl'zH20 (where x is about 0.25, and is about 0.75 and z is about 6, with a bar pattern reference for NH4 gCl36H20.

DETAILED DESCRIPTION OF THE INVENTION Accordingly, edible salts are provided herein for use in food products, comprising magnesium chloride, potum chloride and ammonium chloride which are suitable substitutes for edible salts based on: sodium. Substitutions of the sodium-based salts with the salts described herein provide foods with reduced sodium levels. In some cases, the salts described herein serve as complete or partial replacements of the sodium-based salts in food products and provide products with a low sodium content. Additionally, in certain embodiments, the salt products and salts provided herein possess good conservative characteristics, good physical properties (e.g., splash or spill ability even under wet or damp conditions) and / or good taste. In certain cases, the salts for use in food products, described herein, are flavorful with no discernible difference in taste at all. comparison to sodium-based conventional salts and are suitable for use in a variety of food products described herein. In some cases, the edible salts described herein are not substantially hygroscopic, are substantially free of hydrochloric acid and / or free of ammonium chloride, and have a pleasant taste.

In some embodiments, the food salts described herein are prepared by new methods that provide salts that are suitable for human consumption. The preparation methods described herein allow easy processing by a cost-effective process and provide non-hygroscopic, fluid salts that are substantially free of hydrochloric acid and / or free of ammonium chloride.

In some embodiments, the edible salts described herein are prepared by dissolving or wetting the components of the salt (eg, potassium chloride, ammonium chloride, magnesium chloride, calcium chloride) in an aqueous medium. In some cases, the presence of dissolved ammonium chloride results in a solution pH value of 5.0-5.5. In certain cases, ammonium chloride decomposes to ammonia and hydrogen chloride in the presence of concentrated solutions that they comprise magnesium chloride. In certain conventional methods of preparation by dissolution and cooling, the hydrogen chloride released is clogged in the crystalline lattice formed and the edible salt product has a pungent taste with reduced stability (ie, the product is hygroscopic).

In certain cases, the aqueous solutions prepared according to the processes described herein are subjected to heat and / or reduced pressure to vent the hydrogen chloride and obtain an edible salt product that is substantially free of HCl and is not substantially hygroscopic. . In some cases, subjecting the aqueous solutions prepared according to the described processes, to heat and / or reduced pressure, leads to hydrolysis of ammonium chloride (for example, in some cases approximately 1-10% of ammonium chloride is hydrolysed ). In some embodiments, an additional amount of ammonium chloride (eg, about 1-10% molar excess) is added to an aqueous mixture that has been subjected to heat and / or reduced pressure. In some cases, the addition of excess ammonium chloride provides a salt, in a subsequent step described herein, wherein there is no hydrogen chloride clogged in the crystalline lattice and wherein the stoichiometry of ammonium chloride is such that it does not there is chloride of free ammonium left outside the crystalline reticulum of the salt product. The addition of about 1-10% molar excess of ammonium chloride to an aqueous solution prepared according to the processes described herein, which is subjected to heat and / or reduced pressure, represents an advantage over the prior art since this method for producing carnallite salts that are substantially free of hydrogen chloride and ammonium chloride has not been described in the prior art. The ammonium carnallite salts prepared by the methods described herein have improved values of Critical Relative Humidity and are stable even in humid conditions (eg, 70% humidity).

In some embodiments, the methods of preparing carnallite salts described herein are also applicable to the preparation of naturally occurring carnallite (i.e., a double salt of magnesium chloride, and potassium chloride). The addition of a 1-10% molar excess of NHC1 to an aqueous solution of magnesium chloride and potassium chloride, prepared according to the processes described herein and subjecting the aqueous solution to heat and / or reduced pressure facilitates , in a subsequent step described herein, the salt products that are suitable for human consumption and have stability improved in atmospheric humidity. These natural carnallite salts that are substantially free of hydrogen chloride and substantially non-hygroscopic are of value when edible, ammonium-free salts are desired.

Non-sodium salts, low-sodium salt compositions and / or low-sodium food products are provided herein. In certain modalities, salts are provided herein which comprise (i) magnesium cations, (ii) potassium cations, ammonium cations, or combinations thereof, and (iii) chloride. In further embodiments, the salts provided herein are hydrates. Additionally provided herein are salt compositions with little or no sodium and food products with little or no sodium, comprising (i) magnesium cations, (ii) potassium cations, ammonium cations, or combinations thereof. , and (iii) cluoruro.

Food Salts for the Use of Food Products A salt is provided herein for use in a food product having Formula I: : MgC12xKClyNH4Cl zH20 Formula I In certain modalities, the sum of the terms x and y is approximately 1. In alternative or additional modalities, the term x is greater than or equal to zero and less of 1. In additional or alternative modalities, the term y is greater than zero and less than equal to l. In additional or alternative embodiments, the term z is approximately 4 to approximately 6. In specific embodiments, the term z is approximately 6. In certain embodiments, the term y is greater than 0. In alternative or additional embodiments, x is greater than 0 In some embodiments, the term x is about 0.05 to about 0.45, about 0.1 to about 0.4, about 0.1 to about 0.3, about 0.2 to about 0.3, about 0.25, about 0.55 to about 0.95, about 0.6 to about 0.9, from about 0.7 to about 0.8, or about 0.75. In certain embodiments, the term y is from about 0.05 to about 0.45, from about 0.1 to about 0.4, from about 0.1 to about 0.3, from about 0.2 to about 0.3, from about 0.25, from about 0.55 to about 0.95, from about 0.6 to about 0.9, from about 0.7 to about 0.8, of about 0.75. In specific modalities, the term x is approximately 0.25 and the term y is approximately 0.75. In more specific modalities, herein provides a salt wherein x is about 0.25, and is about 0.75, and the XRD pattern of the salt comprises any one or more peaks with a 2T value of about that of the peaks set forth in Sample 1 or; Sample 2 of Figure 1. In certain embodiments, the term x is from about 0.05 to about 0.045 and the term y is from about 0.55 to about 0.95. In other specific modalities, the term x is approximately 0.75 and the term y is approximately 0.25. In still other specific modalities, the term x is approximately 0.5 and the term y is approximately 0.5.

The salts for use in a food product of Formula I, wherein x + y = 1, can also be written as Formula II, wherein x, y and z are as defined above: MgKx (NH4) and C13'zH20 Formula II In certain embodiments, in any of the edible salts or other compositions described herein, a small portion of the chloride ions is substituted with another anion, for example, a physiologically acceptable anion. In certain amounts, such as, by way of non-limiting example, fluoride, iodide, phosphate, silicate, selenate, sulfate, nitrite, combinations thereof and the like are physiologically acceptable. In certain embodiments, a physiologically acceptable amount, less than 5%, less than 3%, less than 2%, less than 1%, less than 0.5%, less than 0.1%, or less than 0.01% of the chloride ions are replace with a physiologically acceptable anion. In certain embodiments, the salt product is formulated such that less than 100 mg per day of selenium is consumed (eg, from selenate and other sources). Accordingly, in certain embodiments, salts are provided herein for use in a food product: of Formula III: MgKx (NH4) and Clg'zH20 Formula III In certain embodiments, the terms x, y and z are as defined above. In some embodiments, the term g is from about 2.9 to about 3. In specific embodiments, the term g is approximately 3.

Similarly, in certain embodiments, salt products are provided herein wherein a portion of the potassium and / or ammonium cations are replaced with other physiologically acceptable cations. In certain embodiments, the physiologically acceptable cations are selected from, by way of non-limiting example, calcium, zinc, selenium, copper, cobalt, chromium, manganese, molybdenum and combinations thereof. In certain embodiments, a physiologically acceptable amount, less than 10%, less than 5%, less than 3%, less than 2%, less than 1%, less than 0.5%, less than 0.1%, or less than 0.01% of the potassium and / or ammonium cations are replaced with a physiologically acceptable cation.

Thus, in certain embodiments, a salt is provided herein for use in a food product of Formula IV: MgMfKx (NH4) and ClgXh 'zH20 Formula IV In certain modalities, M is a physiologically acceptable cation and the sum of f * (the charge of M), x and y is approximately 1. For example, in certain modalities, M is Ca2 + and in these cases the sum of 2f, x and y is approximately 1. In certain embodiments the term faith from 0 to approximately 0.1, from 0 to approximately 0.05, or from approximately 0.01 to approximately 0.05. In some embodiments, X is a physiologically acceptable anion and the term h equals approximately 3-g. In certain embodiments the term h is from 0 to about 0.2, from 0 to about 0.05, or from about 0.01 to about 0.05. In specific embodiments, f is from about 0.01 to about 0.1 and h is zero. In modalities: alternatives, h is from about 0.01 to about 0.2 and f is I think. The terms x, y, g and z are as described hereinabove.

In certain modalities, any of the salt products of. Formulas I-IV comprise one or more of the following: (i) a double salt of magnesium chloride and potassium chloride, (ii) a double salt of magnesium chloride and ammonium chloride, and (iii) a triple salt of magnesium chloride, potassium chloride and ammonium chloride. In further embodiments, the salt products of any of Formulas III-IV further comprise a double salt of zinc chloride and ammonium chloride.

In specific embodiments, zinc is present in any of Formulas III or IV as a substitute for magnesium cation in an amount such that less than 15 mg per day of zinc is consumed by an individual. In certain embodiments, the salt product is formulated such that an individual consumes less than 250 μ ?, or less than 100 g per selenium day (eg, selenium cations and / or sources of selenate anions).

Additionally, in certain embodiments, the salt products described herein comprise less than a detectable amount (eg, by taste), less than 3%, less than 1%, less than 0.5%, or less than 0.1% by weight of NHC1 free from (ie, outside the reticulum) a double salt of magnesium chloride and ammonium chloride and / or a triple salt of magnesium chloride, potassium chloride and ammonium. Additionally, in certain embodiments, the salt products described herein comprise less than a detectable amount (eg, by smell or taste), less than 3%, less than 1%, less than 0.5%, less than 0.1%, or less than 0.01% by weight of HC1.

In certain embodiments, the salt for use in a food product of any of Formulas I-IV is not substantially hygroscopic. In one embodiment, the salt product adsorbs less than 1% by weight per month in prolonged storage in the absence of a desiccant. In certain embodiments, the salt product described herein has a critical relative humidity value of greater than 70%, greater than 75%, greater than 80%, or from approximately 75% to approximately 80% at 30 ° C. In certain cases, a salt product of Formula 1 has a CRH value of about 70% at 30 ° C, for example, where x is zero and y is one.

It is to be understood that as used herein, any numerical value, either accurately described or as approximately that numerical value, includes the description of approximately that amount and exactly and that amount. In this way :, the description of less than about 3% includes the description of less than 3% and the description of less than 3% includes the description of less than about 3% In certain embodiments, any of the salt products of Formulas I-IV is an edible salt, a food salt, a physiologically acceptable edible salt, or the like. In preferred embodiments, the salt product is non-toxic. In certain embodiments, any of the salt products of Formulas I-IV is suitable for use in any food product described herein.

The term "edible salt" represents a salt (e.g., any salt described herein) suitable for use in, or with, food products. An edible salt is suitable for human consumption. An edible salt has no toxicity or reduced toxicity, when used in amounts that are similar to amounts of salts based on sodium or sodium chloride. An edible salt is a non-hygroscopic, fluid salt that is substantially free of hydrogen chloride. An edible salt is also substantially free of free ammonium chloride. The edible salts: or salts for use in food products described herein are palatable palatable salts (i.e., there is no discernible difference between the taste of the salts described herein and the sodium-based salts and / or sodium chloride) and do not have a metallic taste or persistent taste.

Elaboration process In various embodiments, the salts for use in a food product described herein are prepared in any way. In specific embodiments, a process described herein is used to prepare a salt product of any of Formulas I-IV. In more specific embodiments, a process described herein is used to prepare a non-hygroscopic salt product of any of Formulas I-IV.

In certain embodiments, a salt product of any of Formulas I-IV is prepared at: to. Dissolve or humidify with an aqueous medium: i. magnesium chloride, and ii. ammonium chloride, potassium chloride or a combination thereof, b. Remove the aqueous medium by evaporation to give the salt.

In some embodiments, the molar ratio of chlorides dissolved in the aqueous medium is a part of magnesium chloride to x parts of potassium chloride a and parts of ammonium chloride. In some cases, the aqueous medium is removed by evaporation (e.g., by boiling, otherwise stirring by heat and / or reduced pressure). some cases, the boiling leads to the hydrolysis of a 3 O small percent in mol (= 10%) of ammonium chloride. In some embodiments, a slight molar excess of ammonium chloride is added to the aqueous medium when the aqueous medium is boiled and / or heat and / or reduced pressure. In some embodiments, the molar excess of ammonium chloride added to the aqueous medium is about 1-10 mol%. In some specific embodiments, the molar excess of ammonium chloride added to the aqueous medium is about 1-5 mole%. In some specific embodiments, the molar excess of ammonium chloride added to the aqueous medium is about 2 mol%. In some embodiments, the molar excess of ammonium chloride is added before the boiling of the aqueous solution, for example, before heating the aqueous solution, or when the temperature of the aqueous solution is about 35 ° C, about 45 ° C. , about 55 ° C, about 65 ° C, about 75 ° C, about 85 ° C, or about 95 ° C.

In some embodiments, the molar ratio of magnesium chloride to ammonium chloride used in the process is from about 1: 1.01 to about 1: 1.1 and. In. certain embodiments, the molar ratio of magnesium chloride to potassium chloride to ammonium chloride used in the process is approximately 1 x > Y, approximately l: x: y, or from approximately lx: 1.01y to approximately l: x: l.ly. In certain embodiments, the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is from about 1: x: 1.01 to about 1: x: 1.05y. In more specific embodiments, the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is approximately l: x: 1.02y. In this way, for example, where the salt prepared in this way is gCl2"(KC1)? .5 · (NH4C1) 0.5-zH2O (ie, where x = y = 0.5), the molar ratio of Magnesium to potassium chloride to ammonium chloride uses the process is approximately 1: 0.5: 0.51.

In certain embodiments, the aqueous medium of any process described herein is removed / evaporated by reduced pressure and / or increased temperature. In specific embodiments, the aqueous medium is removed / concentrated by heating the boiling aqueous medium (e.g., to at least about 100 ° C under ambient pressure or at lower temperatures under reduced pressure). additionally, in certain embodiments, commercial MgCl2, used in the process, is contaminated with residual hydrochloride originating from the process: from the preparation of MgCl2. In some of these embodiments, this residual hydrochloride is removed during the process of removing / evaporating the aqueous medium. In certain embodiments, the aqueous medium is, or comprises, water (eg, distilled water). In some embodiments, excess ammonium chloride (e.g., excess amount above and moles) added in the boiling step is consumed during the process of removing / evaporating the aqueous medium.

In some embodiments, a salt product of any of Formulas I-IV is prepared at to. Dissolve in or humidify with an aqueous medium, i: magnesium chloride, ii ammonium chloride, potassium chloride or a combination thereof, and iii an acid eliminator; b. Remove the aqueous medium by evaporation to facilitate the salt.

In some embodiments, the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is approximately l: x: y. In some embodiments, the molar ratio of magnesium chloride to ammonium chloride is from about 1: 1.01 to about 1: 1, and the molar ratio of magnesium chloride to potassium chloride is about 1: x. In certain embodiments, the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is about 1: x: 1.01 and a approximately 1: x: 1.1 and. In certain embodiments, the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is from about 1: x: 1.01 to about 1: x: 1.05y. In more specific embodiments, the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is approximately l: x: 1.02y.

In certain embodiments, the molar ratio of chloride of; magnesium to the ampholytic acid scavenger is about 1: 0.001 to about 1: 0.1, or about 1: 0.01 to about 1: 0.05. In specific embodiments, the molar ratio of magnesium chloride to potassium chloride to ammonium chloride to glycerin is approximately l: x: y: approximately 0.02.

In certain modalities, any eliminator is used. adequate acid. In some modalities, the eliminator: acid is ammonia. In certain embodiments, the acid scavenger is a buffer system, for example, a citric acid buffer system, a tartaric buffer system, or a malic acid buffer system. In some embodiments, the acid scavenger is an ampholytic acid scavenger. In more specific embodiments, the ampholytic acid scavenger is an amino acid. In some embodiments, the ampholytic acid eliminator is glycine. In certain embodiments, the acid scavenger is suitable and used in an amount suitable to maintain the pH of the aqueous medium at less than 7, about 5.5 to about 7, or about 6 to about 6.5.

In various embodiments, the aqueous medium is removed in any process described herein under reduced pressure, is subjected to increased temperature, by evaporation, or a combination thereof. In specific embodiments, the aqueous medium is removed by heating the aqueous medium, at least 50 ° C, at least 70 ° C, at least 90 ° C, or at least 100 ° C, or boiling. In other specific embodiments, the aqueous medium is removed under reduced pressure.

In some embodiments, a salt product of any of Formulas I-IV is prepared at: to. Dissolve in, or wet with, an aqueous medium, i. magnesium chloride, ii. ammonium chloride, potassium chloride or a combination thereof, and iii. an acid eliminator; b. precipitate the salt of the aqueous medium, - c. filter the precipitate; Y d. optionally recycle the filtrate.

In some embodiments, the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is approximately l: x: y. In some modalities, the relationship molar of magnesium chloride to ammonium chloride is about 1: 0.1 to about 1: 1, and the molar ratio of magnesium chloride to potassium chloride is about 1: 1.

In certain embodiments, any suitable acid scavenger is used. In specific embodiments, the acid scavenger is an ampholytic acid scavenger. In more specific modalities, the acidic, ampholytic eliminator is an amino acid. In some embodiments, the acidic, ampholytic scavenger is glycine. In certain embodiments, the acid scavenger is a buffer system, for example, a citric acid buffer system, a tartaric buffer system, or a malic acid buffer system. In some embodiments, the acid scavenger is not ammonia or; an ammonia / ammonium buffer system. In some embodiments, the acid scavenger is ammonia (eg, additional or excess ammonium, such as about 2% mol in excess). In some embodiments, the acid scavenger is an acid, ampholytic scavenger, in more specific modalities, the acid scavenger, ampholytic is an amino acid. In some embodiments, the acidic, ampholytic scavenger is glycine. In certain embodiments, the scavenger: acid is suitable and is used in a suitable amount to maintain the pH of the aqueous medium at less than 7, about 5.5 to about 7, or about 6 to about 6.5.

In some embodiments, wherein the molar ratio of chloride: magnesium to potassium chloride to ammonium chloride is approximately l: x: y. In some embodiments, the molar ratio of magnesium chloride to ammonium chloride is from about I: 1.01 to about 1: 1 and the molar ratio of magnesium chloride to potassium chloride is about I: x. In certain embodiments, the molar ratio of magnesium chloride to acidic, ampholytic scavenger is about 1: 0.001 to about 1: 0.1, or about 1: 0.01 to about 1: 0.05. In specific embodiments, the molar ratio of magnesium chloride to potassium chloride to ammonium chloride or glycine is approximately l: x: y: approximately 0.02. In those embodiments, wherein the acid scavenger is ammonium chloride, the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is 1: x: > Y. In certain modalities > the acid eliminator is ammonia, in other modalities, the acid eliminator is not ammonia.

In certain embodiments of any of the processes described herein, a process for preparing a salt product of Formula IV further comprises dissolving in, or wetting with, the aqueous medium, at least one salt physiologically acceptable comprising any or both of M and X. In specific embodiments, the physiologically acceptable salt is MaXb, wherein the terms a and b are determined based on the charge of the ions, for example, independently selected from 1 and 2. Additional or alternative embodiments, the physiologically acceptable salt is selected from, by way of non-limiting example, MaClbKaXb (NH4) aXb and the like, wherein a and b are as defined above.

As used herein, "dissolve" includes at least partially dissolving. In some embodiments, the step of dissolving the components in the aqueous medium, described herein, includes heating the aqueous medium in order to dissolve the components. In certain embodiments, heating the aqueous medium causes the solubility of one or more of the individual components to increase in the aqueous medium. As used herein, heating includes heating to any temperature above room temperature, including, for example, above about 20 ° C, up to about 100 ° C, to boiling, or boiling. In some cases, evaporation includes sublimation and / or lyophilization.

In certain embodiments, wherein a salt product of any of Formulas I-IV of the aqueous medium is precipitated, the individual components are dissolved in a medium watery, heated and precipitation occurs in the cooling. In some embodiments, once the individual components are dissolved, precipitation of the salt product of any of Formulas I-IV is achieved by decreasing the volume of the aqueous medium. In certain embodiments, the volume of the aqueous medium decreases by evaporation. In some embodiments, evaporation is achieved under reduced pressure and / or increased temperature. In some embodiments, evaporation is achieved by increasing the temperature of the aqueous medium. In more specific embodiments, evaporation is achieved by increasing the temperature of the aqueous medium under reduced pressure.

In some embodiments, a substantially non-hygroscopic salt product, for example, a non-substantially hygroscopic salt product of any of Formulas I-IV is prepared by mixing, milling and / or combining a hygroscopic salt with ammonium chloride. In certain embodiments, the amount of ammonium chloride is mixed, milled or combined with the hygroscopic salt in about 1% mol to about 99% mol, from about 5% mol to about 50% mol, of about 10% mol to about 30 mol%, or about 25 mol% of the hygroscopic salt. In some modalities, salt Hygroscopic is a natural salt. In certain embodiments, the hygroscopic salt is a natural salt. In some embodiments, hygroscopic carnallite is a double salt of magnesium chloride and potassium chloride wherein potassium chloride is present in less than the stoichiometric amount to magnesium chloride (ie, MgCl2 xKCl and NH4Cl 'zH20, wherein is zero and x is less than 1) In some embodiments, the hygroscopic salt is mixed, ground and / or combined with ammonium chloride until the sum of the amount of potassium chloride and ammonium chloride equals a stoichiometric amount of chloride of magnesium (ie MgCl1 'xKCl' and NHCl 'zH20, where y> 0 and x + y «1). In certain embodiments, the hygroscopic salt is hygroscopic on the top or surface. In additional embodiments, after mixing, grinding and / or combining, the mixture is dried.

In some embodiments, the salts of any of Formulas I-IV for use in the food products, the salt mixtures thereof, the particles described herein are prepared by a "bulk process", a "process of filtration ", a" semi-dry filtration process ", a" spray drying process "or a" drum dryer process ".

In certain embodiments, edible salt products of any of Formulas I-IV are prepared at to. Dissolve in, or wet with, an aqueous medium, i. magnesium chloride, ii ammonium chloride, and iii. optionally an acid scavenger; and b. contacting the magnesium chloride-ammonium chloride composition (eg, solution) of (a) with solid potassium chloride.

In some embodiments, the volume of the aqueous medium is reduced (e.g., by boiling and / or evaporation under reduced pressure and / or increased temperature) by about 30%, about 40% or about 50% before contact with chloride of solid potassium. In some embodiments, solid potassium chloride is crystalline potassium chloride. In some cases, some or all of the aqueous medium (eg, is absorbed by solid potassium chloride) is removed from the composition of (a) in the addition of the solid potassium chloride. In some cases, a mixture of dry salt is formed in the addition of the solid potassium chloride. In some cases, a mixture of semi-dry salt is formed in the addition of solid potassium chloride. In some cases, a mixture of semi-dry salt is dried, using any process described herein.

In some embodiments, a% mole excess of potassium chloride and / or sodium chloride is used. In some of these embodiments, the use of an excess of potassium chloride and / or sodium chloride allows the formation of a "mixture" or "salt mixture" or "mixed salt" of potassium chloride and / or sodium chloride and a salt of any of Formulas I-IV.

In some embodiments, a mixture of edible salt is produced by a "spray drying process". A solution containing at least one component of an edible salt is sprayed onto at least one other component of the mixture in a fluidized bed.

In certain embodiments of a spray-drying process, the solid potassium chloride is in a fluidized bed and the composition of magnesium chloride-ammonium chloride (eg, solution) is deposited (eg, sprayed) onto the fluidized bed (for example, potassium chloride particles). In some embodiments, once the composition of (a) is deposited (eg, sprayed) into the solid potassium chloride, a mixed salt product of any of Formulas I-IV is formed (depending on the products used) containing at least one layer on the surface of the salt crystals in the interface between the composition of (a) and the solid potassium chloride.

In some of these modalities, the use of an excess of potassium chloride and / or sodium chloride allows the formation of a coated particle comprising a salt of any of Formulas I-IV which is coated with potassium chloride and / or sodium chloride. In certain embodiments, a particle comprising a potassium chloride core and a layer comprising a salt of any of Formulas I-IV is provided herein. In some embodiments, this particle (or "mixture") is prepared according to any process described herein. In certain embodiments, this particle is further mixed with sodium chloride. In some embodiments, a particle comprising a potassium chloride core, a salt layer of any of Formulas I-IV and a layer of sodium chloride is provided herein. In specific modalities > this particle comprises an inner layer of a salt of any of Formulas I-IV and an outer layer of sodium chloride. In specific embodiments, this particle comprises an inner layer of a salt of any of Formulas I-IV and an outer layer of potassium chloride. In further embodiments, these particles further comprise additional salt layers between the core and the inner layer, between the inner layer and the outer layer, at the top of the outer layer, or a combination thereof.

In some modalities, edible salts described herein are prepared by final drying or a "bulk process". Aqueous solutions prepared by any process described herein are vaporized to dryness. In some embodiments, evaporation to dryness allows all the components of the salt, with the exception of hydrolyzed ammonium chloride, which dissolved in the aqueous medium to crystallize in common a salt (for example, a double salt, a triple salt or Similar) . In some cases, analytical assessments are not needed. In certain cases, solutions are prepared with an amount of water that is approximately 100 ml / mol of solutes. In certain embodiments, the amount of hydrolyzed ammonium chloride is approximately the same as the excess mol% of ammonium chloride added to the aqueous medium in any process described herein.

In some embodiments, the edible salts and / or mixtures of edible salts are prepared by a "filtration process" In some cases, the raw materials are weighed in a reactor and water is added to the reactor. In certain embodiments of the filtration process, an aqueous solution described herein is evaporated to about 70%, about 60% or about 50% of the initial volume when a thick crystalline mass is formed. In some embodiments, the thick crystalline mass is cooled and filtered, and the filtrate is recycled. In some embodiments, the wetter filter cake is dried and used in the preparation of salt mixtures described herein.

In some embodiments, the filtration process described above is modified to a "filtering process: semi-dry". In some embodiments, an aqueous solution prepared by the methods described herein is evaporated to approximately 50% of the original volume, and dry potassium chloride or a mixture of potassium chloride and sodium chloride is added to the moist crystalline mass. In certain embodiments, the additional dry potassium chloride absorbs the rest of the water and a dry salt product is obtained. In certain embodiments, the dry, additional potassium chloride absorbs the remainder of the water and a "semi-dry" salt product is obtained. In some cases, a semi-dry salt product is further dried by a process described herein. In some cases, the semi-dry salts are easier to handle in the drying equipment. In some embodiments, a semi-dry filtration process produces carnalite-like salts with reduced stratification (eg, composition, or uneven mixture) in the final salt mixture.

In some embodiments, the wet filter cake of the filtration process is treated with dry potassium chloride or a mixture of potassium chloride and sodium chloride to absorb moisture and give a mixture of semi-dry salt.

In some embodiments, the salts and salt mixtures for use in the food products described herein are prepared by a "drum dryer" process. In some embodiments, a drum dryer process comprises (a) wetting or optionally treating with water or water vapor (i.e., wetting) the components of the edible salts and / or mixed edible salts described herein, (b) rotating the components of the edible salts: and / or mixed edible salts for a prolonged time (eg, about 8 hours, about 12 hours, about 16 hours or about 24 hours or more) in a drum dryer and (c) drying the resulting salt or salt mixture using any method described herein.

In some cases, step (a) and components are omitted: edible salts are wetted or moistened by water present in one or more of the component salts (eg, when one or more of the component salts are hydrate salts). Salt) . In some cases, a drum dryer process achieves ion exchange between the crystals and / or salt components. In some cases, the edible salts obtained from a drum dryer process have low CRH values. In some cases, the salts Prepared by a drum dryer process are used to prepare salt mixtures that are used to prepare solutions of edible salts. The edible salts used as solutions are added to food products (eg, food products, liquids (eg, soups, sauces)) that are boiled or heat treated before consumption.

In some modalities of any process described in. the present, the component salts used in the process are salt particles. In some embodiments of any process described herein, the component salts (e.g., magnesium chloride, potassium chloride or ammonium chloride) are of the same particle size. In some embodiments of any process described herein, the component salts (e.g., magnesium chloride, potassium chloride, or ammonium chloride) are of different particle sizes.

In certain embodiments of any method of preparing an edible salt or a mixture of an edible salt described herein, any suitable acidic scavenger is used. In some embodiments, the acid scavenger is ammonia. In some embodiments, ammonia is added in an amount that maintains the pH at about 7. In those embodiments, wherein the acid eliminator is ammonia, in the aqueous medium there is optionally added excess ammonium chloride. In certain embodiments, the acid scavenger is a buffer system, for example, a citric acid buffer system, a tartaric buffer system, or a malic acid buffer system. In some embodiments, the acid scavenger is an acidic, ampholytic scavenger. In some embodiments, the acidic, ampholytic eliminator is an amino acid. In some embodiments, acid eliminator, ampholytic is glycine. In some embodiments, the acid scavenger is a basic salt (eg, calcium phosphate, calcium carbonate, magnesium phosphate, magnesium carbonate, or the like). In certain embodiments, the acid scavenger is used in a suitable amount to maintain the pH of the aqueous medium at less than 7, about 5.5 to about 7, or about 6 to about 6.5. In certain embodiments, the molar ratio of magnesium chloride to the acidic, ampholytic scavenger is from about 1: 0.001 to about 1: 0.1, or from about 1: 0.01 to about 1: 0.05. In specific embodiments, the molar ratio of magnesium chloride to potassium chloride to ammonium chloride to a scavenger: acid is about 1: x: y: about 0.02.

In several modalities, any of two or more of the component salts described herein (e.g., magnesium chloride and potassium chloride) in any of the processes described herein in the form of a double room, a triple salt, or the like, such as a natural carnallite, a modified carnallite, a hygroscopic carnallite, a carnallite with poor flavor or similar. In < In a specific embodiment, magnesium chloride and potassium chloride are provided in the form of a carnallite salt and processed according to any of the processes described herein with ammonium chloride.

Salt Compositions In certain embodiments, a composition comprising a salt product of any of Formulas I-IV is provided herein. In some embodiments, the composition comprises a salt product of any of Formulas I-IV and at least one additional salt. In specific embodiments, the at least one additional salt is selected from potassium chloride, sodium chloride and combinations thereof. In certain embodiments, the composition comprises a salt component comprising a salt product of any of Formulas I-IV and potassium chloride and / or sodium chloride. In specific embodiments, the salt component comprises, by weight, from about 0 to about 99%, from about 1% to about 99%, from about 50% to about 99%, from about 50% to about 90%, or from about 50% to about 75% of sodium chloride. In additional or alternative embodiments, the salt component comprises, by weight, from 0% to about 99%, from about 1% to about 99%, from 0% to about 50%, more than 0% to about 25%, of about 1% to about 25%, or about 5% to about 25% potassium chloride. In a further or alternative embodiment, the salt component comprises,: by weight, from about 1% to about 99%, from about 5% to about 50%, or about 25% of a salt product of any of Formulas I -IV. In additional embodiments, the composition comprises one or more additional salts. In specific embodiments, the mixtures provided herein comprise a combination of salts (% w / w) as set forth in the table: 1 or Table 2.

Table 1 Salt Composition Composition Composition I II III IV NaCl 0-90% 25-75% 40-70% 45-60% NaCl 0-90% 5-50% 10-30% 15-25% Product 0. 1-90% 5-50% 10-30% 15-25% salt In some embodiments, there are provided herein comprising (i) a salt product of any of Formulas I-IV, and (ii) potassium chloride, sodium chloride, or a combination thereof. In certain embodiments, the particle comprises a core and at least one layer. In certain modalities, the core comprises a product of salt of any of formulas I-IV. In additional embodiments, the at least one layer comprises potassium chloride and / or sodium chloride. In certain embodiments, the coating of the salt core with at least one layer provides, an improved flavor compared to a particle not coated with salt. In some embodiments, these particles are prepared by mixing particles comprising a salt product of any of Formulas I-IV with potassium chloride and / or; sodium chloride. In specific modalities, the Potassium chloride and / or sodium chloride are in the form of a powder or fine particles. In some modalities, the salt product particles are mixed with potassium chloride and / or sodium chloride for at least 1 hour, at least 4 hours, at least 8 hours, at least 12 hours, at least 16 hours, or: at least 24 hours .

In certain embodiments, the salt product mixed with an additional salt (eg, sodium chloride and / or potassium chloride) as described herein, the mixture has a critical relative humidity (CRH) value of more than about 70%, greater than about 75%, greater than about 80%, greater than 85%, greater than 90%, or greater than 95% at 30 ° C. In specific embodiments, the salt product mixed with an additional salt (eg, sodium chloride and / or potassium chloride) has a CRH value greater than the CRH value of the salt-only product.

In some embodiments, the composition comprising a salt product of any of Formula I-IV comprises a salt product of any of Formulas I-IV in associated, dissociated or partially dissociated form. Accordingly, in certain embodiments, there is provided herein: a composition comprising a salt product of any of Formula I-IV that has been dissolved in an aqueous medium. In specific embodiments, the aqueous medium is or comprises potable water. In certain embodiments, dissolved includes, for example, completely dissolved or partially dissolved, including at least 99% dissolved, at least 95% dissolved, or at least 50% dissolved. In some embodiments, the aqueous composition is saturated with a salt product of any of Formulas I-IV. In certain embodiments, the aqueous composition comprises a salt component, wherein the salt component comprises a salt product of any of Formulas I-IV, and one or more of sodium chloride and potassium chloride. In specific embodiments, the salt component comprises, by weight, from about 0 to about 99%, from about 1% to about 99%, from about 50% to about 99%, from about 50% to about 90%, or about 50% to about 75% sodium chloride. In additional or alternative embodiments, the salt component comprises, by weight, from: 0% to about 99%, from about 1% to about 99%, from 0% to about 50%, greater than 0% to about 25%, from about 1% to about 25%, or from about 5% to about 25% potassium chloride. In a further or alternative embodiment, the salt component comprises, by weight, from about 1% to about 99%, from about 5% to about 50%, or about 25% of a salt product of any of Formulas I · IV. In certain embodiments, the aqueous composition is saturated with the salt component. In some embodiments, up to about 40% (w / w), or up to about 30% (w / w) of the: aqueous composition is the salt component.

In certain embodiments, an aqueous composition prepared by dissolving a salt component in an aqueous medium is provided herein. In specific embodiments, the aqueous medium is or comprises potable water. In certain embodiments, the aqueous composition is prepared by dissolving a salt product of any of Formulas I-IV in an aqueous medium. In additional modalities, the aqueous composition is prepared by dissolving a salt product of any of Formulas I-IV and one more of sodium chloride and potassium chloride in an aqueous medium. In specific embodiments, the salt component comprises, by weight, from about 0 to about 99%, from about 1% to about 99%, from about 50% to about 99%, from about 50% to about 90%, or about 50% to about 75% sodium chloride. In additional or alternative embodiments, the salt component comprises, by weight, from 0% to about 99%, from about 1% to about 99%, from 0% to about 50%, greater than 0% to about 25%, of Approximately 1% about 25%, or from about 5% to about 25% potassium chloride. In a further or alternative embodiment, the salt component comprises, by weight, from about 1% to about 99%, from about 5% to about 50%, or about 25% of a salt product of any of Formulas I- IV. In some embodiments, up to about 40% (w / w), or up to about 30% (w / w) of the aqueous composition is the salt component. In various embodiments, the salt product of any of Formulas I-IV, sodium chloride and / or potassium chloride dissolve concurrently, or individually. In additional embodiments, one or more additional salts are also dissolved in the aqueous medium.

In some embodiments, there is provided herein an aqueous solution comprising magnesium cations, potassium cations and ammonium cations. In certain embodiments, the molar ratio of magnesium cations to: potassium cations to ammonium cations is approximately 1: x: y, where the sum of the terms x and y is approximately 1, and where y is more than 0 to about 1 and "x" is from 0 to about 1. In additional or alternative embodiments, the aqueous solution further comprises chloride anions. In certain modalities, the molar ratio of magnesium cations to chloride anions is from about 1: 2 to about 1: 3, from about 1: 2.9 to about 1: 3, or from about 1: 2.95 to about 1: 3. In certain modalities; The molar ratio of sodium cations to chloride anions is 1: 3.00.

In additional or alternative embodiments, there is provided: an aqueous solution comprising sodium cations, potassium cations, magnesium cations, and ammonium cations. In specific embodiments, the molar ratio of the sodium cations to potassium cations is from about 1: 0.05 to about 1: 0.5. In modalities; Additional or alternative, the molar ratio of sodium cations to magnesium cations is from about 1: 0.05 to about 1: 0.1. In additional or alternative embodiments, the molar ratio of sodium cations to ammonium cations is from 1: 0 to 1: 0.1, or from 1: 0.001 to 1: 0.1. In other embodiments, the molar ratio of cations, from sodium to potassium cations is from 1: 0.005 to 1: 0.5, the molar ratio of sodium cations to magnesium cations is: from 1: 0.005 to 1: 0.1, and in where the molar ratio of sodium cations to ammonium cations is from 1: 0 to 1: 0.1. In additional or alternative embodiments, the aqueous solution further comprises chloride cations.

In certain embodiments, an aqueous solution comprising sodium cations, potassium cations, magnesium cations, and ammonium cations, as described herein, further comprises an insignificant amount of one or more sulfate anions, gold anions. , silver anions, bromide anions, iodide anions, phosphate anions, and / or sulfur anions. In specific embodiments, a negligible amount of an ion is, by way of non-limiting example, less than about 100 ppm, less than about 50 ppm, less than about 255 ppm, or less than about 5 ppm. In certain embodiments, an insignificant amount of gold cations, silver cations and / or selenium cations is an amount less than about 25 ppm, less than about 5 ppm, less than about 1 ppm, or less than about 0.1 ppm. In additional or alternative embodiments, an aqueous solution described herein further comprises a physiologically important ion including, for example, sulfate, phosphate, silicate, nitrate, selenate, iodide, copper cations, cobalt cations, manganese cations, cations of molybdenum or combinations thereof.

In certain embodiments, the pH of any of the aqueous compositions / solutions described herein is from about 6 to about 7, or from about 6 to about 6.8.

In some embodiments, the aqueous solutions described herein are prepared by dissolving in, or wetting with an aqueous medium, a salt product of any of Formulas I-IV and one or more of potassium chloride and sodium chloride.

Table 2 provides illustrative examples of the compositions described herein.

Table 2 Salt Composition Composition Composition A B C D 70% NaCl 62.5% 55% 50% KC1 5% 12.5% 20% 25% Product of salt 25% 25% 25% 25% In certain embodiments, the salts described herein dissolve in an aqueous medium. In certain embodiments, the compositions A, B and / or C are dissolved in an aqueous medium. Table 3 illustrates various forms of the salt product of any of Formulas I-IV that are used in compositions A, B and / or C of Table 1 and the concentrations (% w / w) that have been reached to saturate the aqueous solutions of these compositions. Saturation concentrations are determined by dissolving the salt compositions in 50 mL of water at approximately 16. 7 ° C adding 0.5 grams of the salts at a time to reach the saturated solutions using a magnetic stirrer.

Table 3 Concentration of Saturation in Water (% P / P) Salt product Composition Composition Composition A B C MgCl2"KCl-6H20 26.5% 29.5% 32.5% MgCl2-¾KCl-½ H4Cl 6H20 29.0% 31.0% 33.0% MgCl2-½KCl-½NH4Cl 6H20 32.5% 35.0% 37.5% MgCl2-¼KCl-¾NH4Cl 6H20 29.0% 30.5% 32.0% MgCl2-NH4Cl-6H20 28.5% 31.0% 34.0% In specific embodiments, any of the aqueous solutions provided herein is potable.

In certain modalities, salt products described herein are mixed with a polyhydroxy compound. In some modalities, the compound of polyhydroxy is mannitol, sorbitol, xylitol or combinations thereof some modalities Salt products described herein with a polyhydroxy compound (e.g., mannitol, sorbitol, xylitol) improves the stability of the salt products in wet conditions. In. In some embodiments, mixing a polyhydroxy compound (eg, mannitol, sorbitol, xylitol) with a salt product described herein inhibits (either partially or completely) the capacity of a water molecule for. join a salt product. In some embodiments, about 1-5 grams of polyhydroxy compound (e.g., mannitol, sorbitol, xylitol) is mixed with about 1 mole of salt product. In some embodiments, about 2-4 grams of polyhydroxy compound (eg, mannitol, sorbitol, xylitol) is mixed with about 1 mole of salt product. In some embodiments, about 3 grams of polyhydroxy compound (e.g., mannitol, sorbitol, xylitol) is mixed with about 1 mole of salt product.

In certain embodiments, the aqueous salt solutions described herein are mixed with a polyhydroxy compound. In some embodiments, the polyhydroxy compound is mannitol, sorbitol, xylitol, or combinations thereof. In some embodiments, about 1-5 grams of polyhydroxy compound (e.g., mannitol, sorbitol, xylitol) is mixed with about 1 gram. mol of salt product. In some embodiments, about 2-4 grams of polyhydroxy compound (eg, mannitol, sorbitol, xylitol) is mixed with about 1 mole of salt product. In some embodiments, about 3 grams of polyhydroxy compound (e.g., mannitol, sorbitol, xylitol) is mixed with about 1 mole of salt product.

Applications In certain embodiments, a salt product described herein is used as a seasoning. In additional or alternative embodiments, a salt product described herein is a sodium salt substitute (e.g., sodium chloride). In certain embodiments, there is provided herein a composition comprising a salt product of any of Formulas I-IV and sodium chloride (eg, a portion of sodium salt substituted with a salt product of any of the Formulas I-IV).

In some embodiments, a salt product or salt composition provided herein is used in food products. In certain embodiments, the salt products provided herein are used as salt substitutes for sodium salts. In additional or alternative embodiments, a salt product provided herein it is used as a flavoring agent and / or as a preservative and is optionally used in food products. In certain embodiments, a product or composition described herein is used as a substitute for a preservative agent or flavoring agent in a food product; or nutrient. In additional or alternative embodiments, the salt products or compositions, described herein, are used in a process for preparing a food product wherein the salt products or compositions described herein replace or at least partially replace a sodium salt. (for example, sodium chloride).

In specific embodiments, a salt product of any of the formulas I-IV or a composition described herein is used as a flavoring and / or preservative agent in food products, including, by way of example; non-limiting, meats (eg, cooked meat products, ground meat products, sausages and hot sausages), sandwiches (eg, dry sandwiches, baked cheese sandwiches, potato chips, sweet cookies, candy bars, granola bars, bars of sweet, breakfast bars, and crackers), dairy foods (eg, conventional cheese, cheese spread, cheeses), dry or dehydrated foods (eg, soups dried and powdered milk) canned foods (for example, canned sauces and canned soup), prepared foods (frozen and non-frozen), frozen foods (eg, frozen pizza, frozen dinners for watching television), fish, vegetables, products based on yeast (for example, conventional breads, breads and cakes), spices (for example curry or garam masala), seasonings (for example, ketchup, mayonnaise, pasta sauce, salad dressing, soy sauce, and barbiquiu sauce) , soy products, beverages (for example, sports drinks and soft drinks) and the like. In some embodiments, a salt product of any of Formulas I-IV or a composition described herein is used as or in a seasoning product, a spice product, or an edible salt product.

Thus, food products, nutrient substances, semi-finished food products, and processed food products are provided in certain embodiments herein which, during the preparation thereof, have been processed, flavored or preserved with any salt or salt composition described. at the moment.

In certain cases, the food products comprise edible acids, acidity regulators, anti-agglomeration agents, anti-foaming agents, antioxidants, bodily agents, food coloring, color retention agents, emulsifiers, flavors, flavor enhancers, flour treatment agents, humectants, tracer gas, preservatives, stabilizers, sweeteners, thickeners and the like. In some embodiments, edible acids are added to make the flavors "more defined" and also act as a preservative and antioxidant. Common edible acids include, by way of non-limiting example, vinegar, citric acid, tartaric acid, malic acid, fumaric acid and lactic acid. In some embodiments, acidity regulators are used to change or otherwise control the acidity and alkalinity of the food. · In some embodiments, anti-conglomeration agents prevent powders such as milk powder from agglomerating or adhering. In certain embodiments, anti-foaming agents reduce or prevent foaming in foods. In some embodiments, antioxidants such as vitamin C, act as preservatives by inhibiting the effects of oxygen on the food and may be beneficial to health. In certain embodiments, body-building agents such as starch are additives that increase the volume of a food without affecting its nutritional value. In some embodiments, coloration of food is added to the food to replace colors lost during preparation or to improve the aesthetics of a food. In some embodiments, color retention agents are used to preserve the existing color of a food. In certain embodiments, the emulsifiers allow water and oils to remain mixed together in an emulsion, such as mayonnaise, butter and homogenized milk. In some embodiments, the flavors are additives that give the food a particular flavor or odor and can be derived from natural ingredients or artificially created. In some embodiments, flour treatment agents are added to the flour to improve its color or its use in baking. In certain modalities, moisturizers prevent food from drying out. In some embodiments, the tracer gas allows the integrity of the package to be tested to prevent food from being exposed to the atmosphere, thus ensuring shelf life. In some modalities, preservatives prevent or inhibit the putrefaction of food due to fungi, bacteria and other microorganisms. In certain embodiments, stabilizers, thickeners and gel-forming agents, such as agar or pectin (used in jam, as an example) give foods a firmer texture. In some cases, while the stabilizers are not true stabilizers, they help to stabilize the emulsions. In some embodiments, sweeteners are added to foods for flavoring. In certain cases, sweeteners other than sugar are added to keep the energy (calories) of the food low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea. In some embodiments, thickeners are substances that, when added to the mixture, increase its viscosity without substantially modifying its other properties. In some embodiments, a salt product or a composition described herein is present in, or is used in preparing a food product to reduce the amount of or substitute one or more of a spice, an edible acid, acidity regulators, anti-agglomeration agents, anti-foaming agents, antioxidants, bodily agents, food coloring, color retention agents, emulsifiers, flavors, flavor enhancers, flour treatment agents, humectants, tracer gas, preservatives, stabilizers, sweeteners, thickeners and the like used herein.

In certain cases, the frozen foods comprise spices (e.g., black pepper, chili, white pepper, oregano, sweet paprika, garlic and the like), flavors (e.g., pork flavor, meat flavor red, steak flavor, chicken flavor, onion flavor and the like): sodium nitrite, sodium ascorbate, dextrose, sodium phosphates, corn syrup solids, sodium stearoyl lactylate, sodium aluminum phosphate, ascorbic acid, BHA, BHT, citric acid, and combinations thereof. In some embodiments, a salt product or a composition described herein is presented in, or used in preparing a frozen food product to reduce the amount of, or to replace one or more of a spice, a flavor, sodium nitrite , sodium ascorbate, dextrose, sodium phosphate, corn syrup solids, sodium stearoyl-lactylate, aluminum-sodium phosphate, ascorbic acid, BHA, BHT, and / or citric acid used herein.

In some cases, sandwich foods (eg, dry snack foods and / or baked cheese snacks) comprise TBHQ, maltodextrin, natural flavors (eg, cheese), disodium inosinate, disodium guanylate, sodium caseinate, spices (eg. example, black pepper, chilli, white pepper, oregano, sweet paprika, garlic, Cajun pepper and the like), and combinations thereof. In some embodiments, a salt product or a composition described herein is present in, or used in, the sandwich food preparation (e.g., sandwiches). dry and / or baked cheese snacks) to reduce the amount of, or to substitute one or more of TBHQ, maltodextrin, natural flavor, disodium inosinate, disodium guanylate, sodium caseinate, and / or a tapered species herein .

In some cases, dairy foods comprise stabilizers (e.g., carob, xanthan gums and / or guar), potassium sorbate, sodium diacetate, preservatives (e.g., ascorbic acid), and combinations thereof. In; certain embodiments, a salt product or composition described herein is present in, or used in, the preparation of a milk food product to reduce the amount of, or to replace one or more of a stabilizer, potassium sorbate, sodium diacetate, and / or a preservative used herein.

In certain embodiments, the compositions described herein are used in any of the uses described herein. In certain embodiments, aqueous compositions are used which comprise a salt product of any of the formulas I-IV, and one or more of sodium chloride and potassium chloride having salt concentrations of up to about 40% (w / w) , or up to about 30% (w / w), up to about 20% (w / w), up to about 15% (w / w) < until about 10% (w / w), or up to about 5% (w / w). In certain embodiments, the compositions further comprise additional additives. In specific embodiments, the additional additives include suitable additives to improve the flavor and / or preservative characteristics of the salts. In additional or alternative modalities, the additional additives. include any seasoning and / or food additive.

In certain embodiments, the salts described herein are also used in, by way of non-limiting example, mouthwash mixtures, antiseptics, (e.g., pastes and ointments) and pastes to reduce the formation of varicose veins. In some embodiments, the salts described herein are used in protein hydrolysates, flavonoids, spheroids and the like. Thus, in certain embodiments, these products are provided herein. In some modalities, a is used. salt product or composition described herein as a salt substitute by an individual to treat hypomagnesia. In certain embodiments, aqueous solutions of the salts and / or salt mixture described herein are used as electrolyte replenishing mixtures in the treatment of, for example, traveler's diarrhea, dehydration due to cholera, affliction gastrointestinal, salmonella or E. coli infections and the like.

In some embodiments, the salts described herein are used as a flavor enhancing agent. Thus, in certain embodiments, a composition (a flavoring product) comprising a salt (or salt mixture) described herein and a flavoring agent is provided herein; In specific embodiments, this composition is a food additive. In some embodiments, a method for reducing the amount of a flavoring agent necessary to achieve a desired flavor in a food (or other item that is inserted into the mouth, such as mouthwash mixes, antiseptics, or the like) is provided herein. ) by combining an effective amount of a salt or salt mixture described herein with the flavoring agent.

Flavoring agents suitable for combination with spices (for example, peppers, curry powder, herbes de provence, five-spice powder, garma masala, black pepper, chilli, chilli peppers, white pepper, oregano, sweet paprika, garlic and the like) , salts (eg, sodium chloride), other flavors (e.g., pork flavor, red meat flavor, steak taste, chicken flavor, pepper flavor, hoisin sauce, oyster sauce), and Similar.

In specific embodiments, a soy sauce of low sodium content is provided herein comprising a product of: edible salt of any of Formulas I-IV.

Examples The examples described below provide non-limiting illustrative examples of the products and processes described herein.

Example 1 The example describes a method for producing a mixed carnallite containing 25 mol% potassium chloride and 5 mol% ammonium chloride by filtration method, 2 mol% excess ammonium chloride was included in the method. 1.0 mol (203.3 g) of magnesium chloride hexahydrate, 0.25 mol (18.64 g) of potassium chloride and 0.765 mol (40.93 g) of ammonium chloride were dissolved in 125 mL of water. The mixture was concentrated by boiling until 5: 0 mL of water was left in the mixture. The mixture was cooled, filtered by suction and the crystalline mass was dried in a rotating drum at a temperature of 50 ° C.

Yield: 236 g (90%) of white crystalline product with pleasant flavor. The product is virtually non-hygroscopic.

Example 2 The example describes a method for producing ammonium carnallite with total evaporation to dryness which includes 2 mol% excess ammonium chloride.

To 120 mL of water were added 1.02 mol (54.6 g) of ammonium chloride and 1.0 mol (203.3 g) of magnesium chloride hexahydrate. The mixture was heated to boiling with stirring to evaporate most of the water. The crystalline, moist, thick, formed mass was mixed with a spatula and heated gently until the dried product formed.

Yield: 256 g (theory) of white salt that has a pleasant, slightly sour taste. The product is virtually non-hygroscopic.

Example 3 The example describes a method for producing potassium carnallite by total evaporation of the water in the presence of glycine (1% by mol) and ammonium chloride (2% by mol).

In 125 mL of water, 1.0 mol (203.3 g) of magnesium chloride hexahydrate, 1.0 mol (74.55 g) of potassium chloride were added. Glycine (0.75 g) and ammonium chloride (1.07 g) were added and the mixture was treated as described in Example: 2. Both buffering agents were depleted mainly in the final stages of drying.

Yield: 278 g (theory) of white salt that has a note of seawater. The product is slightly hygroscopic in a humidity greater than 70% relative humidity but stabilizes when mixed with alkaline cores.

Example 4 The example describes a method for producing a mixed carnallite containing 25 mol% ammonium chloride and 75 mol% potassium chloride by filtration method. An excess of 2 mol% of ammonium chloride was present in the mixture.

To 125 mL of water were added 1.0 mole (203.3 g) of magnesium chloride hexahydrate, 0.75 mole (55.91 g) of potassium chloride and 0.255 mole (13.65) of ammonium chloride. The excess water was evaporated by boiling to a point that has 40 mL of water left in the mixture. The mixture was cooled, filtered through suction and dried in a rotating drum (50 ° C).

Yield: 231 g (85%) of white material, virtually non-hygroscopic with small crystal size. The taste is nice.

Example 5 The example describes a method for producing a mixed carnallite containing 50% mol of potassium chloride and 50% mol of ammonium chloride by evaporation total to dryness. The excess of ammonium chloride (2% in mol) is present in the mixture.

To 125 mL of water were added 1.0 mol (203.3 g) of chloride; of magnesium, 0.5 mole (37.28 g) of potassium chloride and 0.51 mole (27.29 g) of ammonium chloride. The mixture was treated as described in Example 2 to produce a fluid salt.

Yield: 224 g (84%) of white material, virtually non-hygroscopic with small crystal size and a salty, pleasant taste.

Salt products are prepared which comprise different amounts of potassium and ammonium in a similar manner by adjusting the% mole of ammonium chloride and the% mole of potassium chloride dissolved in water.

Example 6 Depending on the use, different ratios are used: from potassium to ammonium in salt products and compositions described herein. The salt products and the compositions described herein, including for example, those of Tables 1-3, are deposited in increasing amounts step by step in a food product (eg, 0.01 mg of salt product per gram of salt). food product) . The food products are then tested by a sample of healthy volunteers and the taste it is rated on a scale of 1-10. The food products are then stored and the preservative characteristic of the salt product or composition is rated on a scale of 1-10.

In certain cases, wherein the salt products or compositions described herein are used as a preservative, the best salt products or compositions described herein are determined on the basis of potassium to ammonium ratios to produce the best taste and flavor. best conservative feature. In certain cases, wherein the salt product or the compositions described herein are used as a solid flavoring agent, only the flavor of the salt needs to be considered.

Example 7 Two pieces of 10 g of cut of a salmon "of the day"; both pieces that have a remarkable area of typical silver-colored colored skin. Both pieces were combined with salt, the first with 0.5 g of table salt and the other with 0.5 g of the salt product of Example 3. Both samples were stored in a refrigerated room at a temperature of 12 ° C and were: chemiluminescence of salmon skin, visually from time to time. It was found that the luminescence of the sample with table salt disappeared after storage for 48 hours. The luminescence of the sample with salt continued for an additional 55 hours before vanishing. In this manner, the salt product of Example 2 illustrates that it has the ability to prevent the formation of formic acid in the deterioration of fish meat. Similar effects have been found in ham and other meat products.

Example 8 The salt products and compositions described herein, including for example, those of Tables 1-3, are formulated in combination with a flavoring agent (e.g., a salt or a spice) in increasing weight percent by weight amounts. Step. Each of the combinations is then tested by a sample of healthy volunteers in increasing amounts (e.g., from 1 mg of combination). The combinations are then tested by a sample of healthy volunteers and the taste is assessed on: a scale of 1-10.

Additionally, or alternatively, each of the combinations are placed in a food product in increasing amounts (eg, from 0.01 mg of salt product per gram of food product). The food products are then tested by a sample of healthy volunteers and the taste is rated on a scale of 1-10.

Example 9 The example describes a method for producing a mixed carnallite containing 25% mol of potassium chloride and 75% mol of ammonium chloride by filtration method. · The method includes 2% mol of excess ammonium chloride.

A: 125 mL water is dissolved 1.0 mole (203.3 g) of magnesium chloride hexahydrate, 0.25 mole (18.64 g) of chloride. potassium and 0.765 mol (40.93 g of ammonium chloride). The mixture is concentrated by boiling until 50 mL of water is left in the mixture. The mixture is heated to boiling with stirring to evaporate most of the water. The crystalline, moist, thick, formed mass is stirred and heated gently until the dried product is formed.

Example 10 The example describes a method for producing blended carnallite containing 25% mol of potassium chloride and 75% mol of ammonium chloride by filtration method. An excess of 2 mol% of ammonium chloride is included in the method.

To 125 mL of water are dissolved 1.0 mole (203.3 g) of magnesium chloride hexahydrate, 0.25 mole (18.64 g) of potassium chloride and 0.765 mole (40.93 g) of ammonium chloride. The mixture was concentrated by boiling until 50 mL of water was left in the mixture. The mixture was cooled, filtered by suction and the crystalline mass was dried in a rotary drum at: a temperature of 50 ° C.

Example 11 X-Ray Diffraction (XRD) patterns were obtained for: the salts described herein. Figure 1 illustrates the XRD pattern for Sample 1, which is a sample of MgCl2 'x H4Cl' 6H20 prepared by concentration in a rotary evaporator and filtration (85% yield); the XRD pattern for Sample 2, which is a sample MgCl2'x 0.75 NH4C1 · x 0.25 KC1'6H20 by the total evaporation of solvent (~ 100% yield); and a bar pattern for the reference NH4MgCl3. Similarly, the XRD patterns of the salt products provided herein according to Formula I, wherein x is about 0.25, and is about 0.75, z is about 6, and g is about 3, were compared to, and they were found to be different from KMgCl3'6H20 (Figure 2), MgCl2 (Figure 3), NHC14 (Figure 4), KCl (Figure 5) and NH4MgCl3 'SH20 (Figure 6). In some embodiments, a sample is provided herein. comprises (1) one or more peaks having a 2T value that is approximately equal to that of a MgCl2'x 0.75 NH4CI x 0.25 KC1'6H20 standard of any of Figures 1-5; (2) substantially free of one or more peaks having a value of 2? which is approximately equal to that found in the bar figures (in any of Figures 1-6) of either KMgCl3-6H20, MgCl2, NHC14, KC1, NH4MgCl3 · 6H20 or a combination thereof; 3) a peak intensity ratio of a first peak that has a first 2? to a second peak that has a second 2T that is different from a peak intensity ratio of any one or more of KMgCl3'6H20, MgCl2, NHC14, KC1, NH4MgCl3 '6H20 that has a pair of peaks with values 2? similar or identical (e.g., as set forth in the figures of: bar of any of Figures 1-6); or a combination thereof. In some embodiments, the relative intensities of one or more peaks when comparing a salt provided herein to one or more of KMgCl36H20, MgCl2, NHCl4, KC1, NH4 gCl3'6H20 are different.

While preferred embodiments of the present invention have been shown and described herein, it will be obvious to those skilled in the art that these embodiments: are provided by way of example only. Numerous variations, changes and substitutions will now be presented to those skilled in the art without departing from the invention. It should be noted that various alternatives to the embodiments of the invention described herein can be employed in practicing the invention. It is proposed that the following claims define the scope of the invention and that methods and methods be covered in this way. structures within the scope of these claims their equivalents,

Claims

NOVELTY OF THE INVENTION Having described the present invention, it is considered as a novelty and, therefore, what is contained in the following is claimed as property. CLAIMS

1. A substantially non-hygroscopic salt for use in a food product having the formula: MgKx (NH4) and Clg'zH20 Formula III characterized in that the sum of x and y is approximately 1, where 0 = x < 1, where 0 < y = 1, wherein g is approximately 3, wherein z is approximately 4-6, and wherein the salt for use in a food product is substantially non-hygroscopic and substantially free of hydrogen chloride.

2. A substantially non-hygroscopic salt for use in a food product having the formula: MgKx (NH4) yClg 'zH20 Formula III characterized in that the sum of x and y is about 1, where x is about 0.05 to about 0.45, where y is about 0.55 to about 0.95, where g is; about 3, wherein z is about 4-6, and wherein the salt for use in a food product is substantially non-hygroscopic and is substantially free of hydrogen chloride.

3. Salt for use in a conforming food product; with claim 1 or 2, characterized in that z is 6.

4. The salt for use in a food product according to claim 1 or claim 2, the salt is characterized in that it is prepared by: a) dissolving in, or wetting with, an aqueous medium (i) magnesium chloride, and (ii) ammonium chloride, potassium chloride or a combination thereof, b) boiling the aqueous medium, and c) removing the aqueous medium by evaporation to give the salt for use in a food product; wherein the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is 1: x: y.

5. The salt for use in a food product according to claim 1 or claim 2, the salt is characterized in that it is prepared by: a) dissolving in, or wetting with, an aqueous medium (i) magnesium chloride, (ii) ammonium chloride, potassium chloride or a combination thereof, and (iii) an acid scavenger; b) boiling the aqueous medium; c) precipitating the salt for use in a food product from the aqueous medium; d) filter the precipitated salt; Y e) optionally recycle the filtrate; wherein the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is 1: x:: y.

6, Salt for use in a food product in accordance. With claim 5, the salt is characterized in that it is prepared by a filtration process, a semi-dry filtration process, a spray drying process, a bulk process or a drum dryer process.

7. The salt for use in a food product according to claim 4 or claim 5, characterized in that step (b) further comprises dissolving in the aqueous medium an additional amount of about 1-10 mol%: of ammonium chloride.

8. The salt for use in a food product according to claim 4 or claim 5, characterized in that step (b) further comprises dissolving in the aqueous medium an additional amount of about 2 mol% of ammonium chloride.

9. Salt for use in a conforming food product; with any of claims 1-8, characterized in that x is approximately 0.25 and y is approximately 0.75.

10. A particle comprising a core and at least one layer, characterized in that the core comprises a salt of any of claims 1-9, and wherein the at least one layer of the particle comprises sodium chloride, potassium chloride, or a combination of them.

11. A composition, characterized in that it comprises (i) a salt for use in a food product of any of claims 1-9 and (ii) sodium chloride, potassium chloride, or a combination thereof.

12. A composition, characterized in that it comprises (i) a salt: for use in a food product of any of claims 1-9 and (ii) an aqueous medium, wherein the salt dissolves and dissociates in the aqueous medium.

13. An aqueous solution, characterized in that it is prepared by dissolving a salt for use in a food product of any of claims 1-9 in drinking water.

14. The aqueous solution according to claim 13, characterized in that it comprises magnesium cations, potassium cations and ammonium cations in a molar ratio of l: x: y.

15. The aqueous solution according to claim 14, the aqueous solution is characterized in that it is prepared by further dissolving sodium chloride and potassium chloride in the aqueous medium.

16. The aqueous solution according to claim 15, characterized in that it comprises sodium cations, potassium cations, magnesium cations, and ammonium cations, wherein the molar ratio of sodium cations to potassium cations is from 1: 0.005 to 1 : 0.5, the molar ratio of sodium cations to magnesium cations is from 1: 0.005 to 1: 0.1, and where the molar ratio of sodium cations to ammonium cations is from 1: 0 to 1: 0.1.

17. A nutrient substance, a semi-finished food product, a flavoring product, a processed food product that has been, during preparation thereof, processed or preserved with a salt for use in a food product of any of claims 1-9, a composition of any of claims 11-12, or a solution of any of claims 13-16.

18. The nutrient substance, semi-finished food product, or a processed food product according to claim 15, characterized in that the processed food product is selected from meats, fish, vegetables, sandwich foods, soups, sauces, milk products, and yeast-based products.

19. A method to decrease the sodium content of a food product, characterized by the at least partially substitution of a salt containing sodium in the food product with a salt for use in a food product of any of claims 1-9, a composition of any of the claims 11 -12, or a solution of any of claims 13-16.

20. The method according to claim 19, characterized in that the food product does not have a substantially decreased flavor in the shelf life.

21. A method for preparing a substantially non-hygroscopic salt for use in a food product having the formula: MgKx (NH4) yClg 'zH20 Formula III characterized in that it comprises: a) dissolving in, or wetting with, an aqueous medium (i) magnesium chloride, and (ii) ammonium chloride, potassium chloride or a combination thereof, and b) removing the aqueous medium by evaporation to facilitate the salt for use in a food product: where the sum of x and y is approximately 1, where 0 = x < 1, where 0 < and < 1, where g is approximately 3, wherein z is approximately 4-6, and wherein the molar ratio of magnesium chloride to chloride potassium to ammonium chloride is approximately 1: x: y.

22. The method according to claim 21, characterized in that the sum of x and y is about 1, wherein x is about 0.05 to about 0.45, where y is from about 0.5 to about 0.95, where. g is about 3, wherein z is about 4-6, and wherein the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is 1: x: y.

23. The method in accordance with the claim 21 or claim 22, characterized in that it additionally comprises dissolving in, or wetting with, the aqueous medium, an additional 1-10% in mol approximately of ammonium chloride.

24. The method in accordance with the claim 21 or claim 22, characterized in that it further comprises dissolving, in or wetting with the aqueous medium, an additional 2% mol in approximately of ammonium chloride.

25. A method for preparing a substantially non-hygroscopic salt for use in a food product having the formula: MgKx (NH4) and Clg-zH20 Formula III characterized in that it comprises: a) dissolving in, or wetting with, an aqueous medium, (i) magnesium chloride, (ii) ammonium chloride, potassium chloride or a combination thereof, and (iii) an acid scavenger; b) removing the aqueous medium by evaporation to give the salt for use in a food product; where the sum of x and y is approximately 1, where 0 x < 1, where 0 < y = 1, wherein g is approximately 3, wherein z is approximately 4-6, and wherein the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is 1: x: y.

26. The method according to claim 25, characterized in that the sum of x and y is about 1, wherein x is from about 0.05 to about 0.45, where y is from about 0.5 to about 0.95, where g is about 3, where z is about 4-6, and wherein the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is approximately l: x: y.

2 . The method according to any of claims 21 to 26, characterized in that the removal of the aqueous medium by evaporation comprises boiling the aqueous medium.

28. A method for preparing a salt for use in a food product, having the formula: MgKx (NH4) and Clg-zH20 Formula III characterized because it comprises: a) dissolving in, or wetting with, an aqueous medium, (i) magnesium chloride, (ii) ammonium chloride, potassium chloride or a combination thereof, and (iii) an acid scavenger; b) precipitating the salt for use in a food product: from the aqueous medium; c) filtering the precipitate; Y d) optionally recycle the filtrate, where the sum of x and y is approximately 1, where 0 = x < 1, where 0 < y = 1, wherein g is approximately 3, wherein z is approximately 4-6, and wherein the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is 1: x: y.

29. The method according to claim 28, characterized in that the sum of x and y is about 1, where x is about 0.05 to about 0.45, where y is about 0.5 to about 0.95, where g is about 3, where z is about 4-6 and wherein the molar ratio of magnesium chloride to potassium chloride to ammonium chloride is l: x: y.

30. The method according to claim 28 or 29, characterized in that the salt is prepared by a filtration process, a semi-dry filtration process, a spray drying process, a massive process or a drum drying process.

31. A substantially non-hygroscopic salt for use in a food product, having the formula: MgKx (NH4) yClg-zH20 Formula III characterized in that the sum of x and y is approximately 1, where 0 = x < 1, where 0 < y = 1, where g is approximately 3, wherein z is approximately 4-6; wherein less than about 5% of the K ions in the salt for use in a food product are optionally substituted; with a physiologically acceptable cation; wherein less than about 5% of the NH 4 ions in the salt for use in a food product are optionally substituted: with a physiologically acceptable cation; wherein less than about 5% of the Cl ions in the salt for use in a food product are optionally substituted with a physiologically acceptable anion; and wherein the salt for use in a food product is substantially non-hygroscopic.

32. The salt according to claim 31, characterized in that the sum of x and y is approximately 1, wherein x is approximately 0.05 to approximately 0.45 where y is approximately 0.5 to approximately 0.95, in where g is: approximately 3, where z is approximately 4-6.

33. The salt for use in a food product according to claim 31 or 32, characterized in that the physiologically acceptable cation is selected from calcium, zinc, selenium, copper, cobalt, chromium, manganese, and molybdenum. combinations thereof.

34. The salt for use in a conforming food product: with claim 31 or 32, characterized in that the physiologically acceptable anion is selected from fluoride, iodide, phosphate, silicate, selenate, sulfate, nitrate and combinations thereof.