Abstract
Source: WO17108351 A1 [EN] The present invention relates to a savoury concentrate containing: • 30-80 weight percent of salt particles, including at least 0.002 weight percent of iron-containing salt particles comprising: 0.03-30 mole percent of iron cation selected from Fe2+, Fe3+ and combinations thereof; 10-49.97 mole percent of non-iron cations selected from Na+, K+, Ca2+, NH4 + and combinations thereof; 16-70.2 mole percent of CI-; 0-30 mole percent of anions selected from SO4 2-, citrate, fumarate and combinations thereof; • at least 3 weight percent of taste imparting components selected from glutamate, sugars, pieces of plant material and combinations thereof; • 0-30 weight percent of oil; • 0-10 weight percent water. The savoury concentrate of the present invention offers the advantage that the iron contained therein is highly bioavailable. Furthermore, the iron-containing salt particles contained in the savoury concentrate do not give rise to unacceptable colour changes. ;
| Original language | English |
|---|---|
| Publication status | Published - 2017 |
Bibliographical note
Claims(WO17108351A1): [EN] A savoury concentrate containing: • 30-80 weight percent of salt particles, including at least 0.002 weight percent of iron-containing salt particles comprising: o 0.03-30 mole percent of iron cation selected from Fe<sup>2+</sup>, Fe<sup>3+</sup> and combinations thereof; o 10-49.97 mole percent of non-iron cations selected from Na<sup>+</sup>, K<sup>+</sup>, Ca<sup>2+</sup>, NhV and combinations thereof; o 16-70.2 mole percent of CI<sup>"</sup>; o 0-30 mole percent of anions selected from SO4<sup>2"</sup>, citrate, fumarate and combinations thereof; • at least 3 weight percent of taste imparting components selected from glutamate, sugars, pieces of plant material and combinations thereof; • 0-30 weight percent of oil; • 0-10 weight percent water. Savoury concentrate according to claim 1, wherein the iron-containing salt particles contain at least 15 mole percent of Na<sup>+</sup>, K<sup>+</sup> and combinations thereof. Savoury concentrate according to claim 1 or 2, wherein the iron-containing salt particles contain at least 0.01 mole percent of anions selected from SO4<sup>2"</sup>, citrate, fumarate and combinations thereof. Savoury concentrate according to any one of the preceding claims, wherein the iron- containing salt particles contain at least 0.051 mole percent, preferably at least 0.3 mole percent of iron cation selected from Fe<sup>2+</sup>, Fe<sup>3+</sup> and combinations thereof. Savoury concentrate according to claim 4, wherein the iron-containing salt particles contain at least 0.05 mole percent, preferably at least 0.3 mole percent of Fe<sup>2+</sup>. Savoury concentrate according to any one of the preceding claims, wherein the iron- containing salt particles have a mass weighted average diameter in the range of 0.1- 5,000 m, preferably 3-1,000 micro eta?. Savoury concentrate according to any one of the preceding claims, wherein the concentrate contains at least 3 weight percent oil. Savoury concentrate according to any one of the preceding claims, wherein the concentrate contains at least 0.5 weight percent of glutamate. A method of preparing a savoury concentrate according to any one of the preceding claims, said process comprising combining 30-80 parts by weight of salt particles with 3- 70 parts by weight of the taste imparting components selected from glutamate, sugars, pieces of plant material and combinations thereof, wherein the salt particles contain at least 0.002 weight percent of iron-containing salt particles as defined in claims 1-6. Method according to claim 9, wherein the salt particles have a mass weighted average diameter in the range of 0.1-5,000 micro etaeta. A process of preparing a particulate salt composition, said process comprising the steps of: • preparing an aqueous salt solution by combining water with at least slightly water soluble iron salt and water soluble non-iron salt, said water soluble non-iron salt being a salt of a cation selected from sodium, potassium, calcium, ammonium and combinations thereof, the at least slightly water soluble iron salt and the water soluble non-iron salt being combined in a molar ratio that is within the range of 1:1,000 to 1.2:1; and • precipitating a salt precipitate from the aqueous salt solution, said precipitate containing cationic iron and cation selected from sodium, potassium, calcium, ammonium and combinations thereof in a molar ratio of 1:1000 to 1.2:1. Process according to claim 11, wherein the at least slightly water soluble iron salt is selected from FeS0<sub>4</sub>, Fe2(S0<sub>4</sub>)3, FeC, FeC, iron citrate, iron fumarate, hydrates of these salts and combinations of these salts and hydrates. Process according to claim 11 or 12, wherein the water soluble non-iron salt is selected from NaCI, KCI, CaC, MgC and combinations thereof. Process according to any one of claims 11-13, wherein the salt precipitate is precipitated from the aqueous salt solution means of spray drying, drum drying, freeze drying or a combination of these drying techniques. Process according to claim 14, wherein the salt precipitate is dried to a water content of less than 10 weight percent.M1 - A23L33/10;A23L33/16;
