Culinary seasoning composition

The invention provides a culinary seasoning composition. The composition comprises a saline component and a trace element component, the trace element component itself comprising at least one compound of a trace element selected from zinc, copper, manganese, chromium, selenium or molybdenum or a mixture of two or more such compounds. The composition is formulated such that a portion of from about 5 to about 15 grams of the composition contains at least a recommended daily dietary allowance of at least one of said trace elements. The composition is prepared by dissolving the trace element component in a small amount of water, blending the solution with part of the saline component or with at least part of any diluent or a mixture thereof, and thereafter blending with the saline component or the remainder thereof.

BACKGROUND OF THE INVENTION 
(a) Field of the Invention 
The present invention relates to a culinary seasoning composition and, in 
particular, to compositions containing a "salty" substance such as sodium 
chloride, preferably mixed with potassium chloride, and one or more trace 
elements. 
(b) Description of the Prior Art 
In the past various proposals have been made for providing seasoning salt 
compositions which have the seasoning "saltiness" of common salt itself, 
but which contain less than 100% sodium chloride. Thus, for example, U.S. 
Pat. No. 2,742,366 describes a salt substitute comprising from 40 to 90% 
by weight of potassium chloride and up to 10% by weight of calcium 
chloride, together with from 5 to 50% by weight of a sugar e.g. various 
amounts of sucrose and/or dextrose, and up to 10% by weight of a 
glutamate. In such a composition "saltiness" is provided by the potassium 
chloride, while the bitter flavour of that compound is masked by the 
remaining ingredients. Similarly, British Specification No. 1,160,191 
describes a culinary seasoning salt composition comprising from 20 to 80% 
by weight of potassium chloride and from 80 to 20% by weight of sodium 
chloride, which has a greater salty taste than sodium chloride alone, but 
in which the bitter taste of potassium chloride is at least partly masked 
by the sodium chloride. An example of a commercial composition comprising 
a mixture of sodium and potassium chlorides is that sold as "Seltin" and 
containing about 65% by weight of sodium chloride, about 25% by weight of 
potassium chloride and about 10% by weight of magnesium sulphate, together 
with a silicon dioxide anti-caking agent. 
In addition, other proposals have been put forward to base compositions 
having a saline flavour on ammonium chloride or a glycinamide salt (see 
British Specification No. 1,531,349). The rationale behind all such 
proposals has been to provide a composition having a "saltiness" useful in 
seasoning applications, but which at the same time has a lowered or zero 
content of sodium chloride, whereby the daily consumption of that compound 
can be reduced, with consequent benefits to health. 
Furthermore, various proposals have been put forward to provide common salt 
compositions which include a variety of other ingredients, for example, to 
enhance the free-flowing characteristics of the composition, to enhance 
its seasoning properties, to make it suitable for use in medicine, and for 
a number of other purposes. Thus, known additives besides potassium 
chloride comprise calcium salts, magnesium salts, ammonium salts, iodine 
compounds, phosphates, flavourings, flavour enhancers, colours, 
therapeutic compounds and vitamins. This is illustrated, for example, by 
British Specification No. 655,114, which describes mineral food 
supplements inter alia for addition to salt comprising: 
from 14.4 to 28.8% of calcium, 
from 12.4 to 26.6% of phosphorus, and 
from 0.8 to 2.9% of iron, 
together with an edible filler such as starch. Another illustrative example 
is British Specification No. 694,597 which describes vitaminized salt 
comprising common salt coated with various B vitamins and vitamin C. 
In addition, U.S. Pat. No. 2,744,823 describes the production of a dietary 
salt composition fortified with trace minerals. This specification is 
directed to producing a trace mineralized salt wherein the trace minerals 
are uniformly distributed throughout the product through the use of a 
non-toxic liquid polyhydric alcohol such as propylene glycol, which is 
used to coat salt crystals and to keep the small added amounts of finely 
powdered trace elements from segregating and dusting during production and 
subsequent use. The trace elements disclosed include cobalt, copper, iron, 
magnanese, zinc and iodine, and the claimed compositions include from 
0.01% to 2.0% of said liquid polyhydric alcohol. However, there is no 
teaching of any requirement to control the percent by weight of salt or 
trace elements in the salt composition. Furthermore, the disclosed 
compositions are all based on sodium chloride alone as the saline 
component. 
Also, U.S. Pat. No. 4,107,346 relates to a dietary salt composition which 
is described as a combination of salts of sodium, potassium, calcium and 
magnesium supplemented by suitable amounts of trace elements. The trace 
elements discussed are iron, iodine, copper, zinc, manganese, cobalt, 
molybdenum, selenium, chromium, nickel, tin, silicon, fluorine and 
vanadium. The specification teaches a formulation wherein the major 
elements (sodium, potassium, calcium, magnesium) must be present in the 
same ratio as they are in body fluids. Sodium and potassium are provided 
in the form of chlorides, while calcium and magnesium may be provided by 
the use of organic salts of glutamates, lactates, tartrates and 
gluconates. Thus, the specification discloses "salt" compositions 
utilizing sodium chloride in an amount of from 85 to 95%, potassium 
chloride in an amount of from 0.5 to 3%, calcium lactate in an amount of 
from 0.5 to 4% and magnesium gluconate in an amount of from 0.5 to 3.5%. 
The total amount of trace elements included in the formulation is 
generally described as less than 0.5% and the formulation is proportioned 
to supply at least about 20% of the recommended daily allowance of the 
trace elements included for each 10 gram portion of the "salt" 
composition. More specifically, it is said that a suggested 
supplementation would provide about 1/4 to 1/2 of the estimated daily 
requirement of trace elements in 10 grams of the composition. 
Furthermore, a variety of mineral, trace element and vitamin supplement 
compositions are known which seek to supply the minimum daily human 
requirement of such substances in an acceptable and assimilable form. 
However, where such supplement compositions contain sodium or potassium 
they contain those compounds in a proportion to the remaining minerals 
and/or trace elements whereby each of those compounds too are supplied in 
the minimum daily amount per unit dose of composition. 
It is known, therefore, to provide seasoning compositions of various 
degrees of saltiness in which sodium chloride is employed as a carrier for 
other ingredients or other ingredients are employed to reduce the ill 
effects of sodium chloride when consumed in excess. It is also known to 
provide seasoning compositions supplemented with trace elements and to 
provide trace element supplements including sodium or potassium. 
However, while a wide variety of sodium chloride-containing or other 
"salty" compositions have been proposed, while trace element supplement 
and like compositions are known, and while seasoning compositions 
including one or more trace elements are known, it has never before been 
proposed to employ a seasoning composition to supply one or more trace 
elements in a recommended daily dietary allowance. 
OBJECTS OF THE INVENTION 
A principal object of this invention is to provide useful and effective 
trace element supplementation of a human diet at a level of at least 100% 
of the recommended daily dietary allowance (RDA) as defined by the U.S. 
National Academy of Sciences. 
Another object of the invention is to provide such supplementation by 
formulating a seasoning composition based on a saline component (to 
provide a "salty" taste) and a trace element component. 
A further object of the invention is to provide a culinary seasoning 
composition which in a daily datum portion can provide 100% of the trace 
element RDA as defined by the U.S. National Academy of Sciences for zinc, 
copper, manganese, chromium, selenium and molybdenum. 
Yet another object of the invention is to provide such a composition which 
also includes an effective and useful amount of one or more additional 
mineral elements and/or vitamins. 
A still further object of the invention is to provide useful and effective 
trace element supplementation of a human diet at a level of at least 100% 
of the recommended daily dietary allowance (RDA) as defined by the U.S. 
National Academy of Sciences using a culinary seasoning composition as 
carrier while at the same time employing a saline component comprising 90% 
or less of sodium chloride. 
These and other objects and advantages will become apparent from the 
following detailed description of this invention. 
In accordance with the foregoing objects, this invention provides a 
culinary seasoning composition, which composition comprises a saline 
component and a trace element component, the trace element component 
comprising at least one compound of a trace element selected from zinc, 
copper, manganese, chromium, selenium or molybdenum or a mixture of two or 
more such compounds, and the composition being formulated [i.e. the salt 
and trace element components, together with other optional ingredients 
being in a weight ratio], such that a portion of from about 5 to about 15 
grams of the composition contains at least a recommended daily dietary 
allowance of at least one of said trace elements. 
DESCRIPTION OF THE INVENTION 
The compositions of the invention are intended to provide a seasoning 
composition useful in domestic or industrial cooking or at the table, 
which at the same time affords a useful and effective trace element 
supplementation in the daily diet. I have found that provided the 
composition is formulated such that a recommended daily dietary allowance 
of at least one trace element is provided in a portion of from about 5 to 
about 15 grams, especially about 10 grams, of the composition, such useful 
and effective trace element supplementation can consistently be obtained 
without detriment from other factors. 
In the compositions of the invention, the saline component may be any 
substance or composition which can provide a "salty" seasoning taste in 
cooking or at the table. Thus, the saline component may comprise sodium 
chloride, potassium chloride, ammonium chloride or a salt substitute such 
as a glycinamide salt e.g. a glycinamide hydrochloride, sulphate, 
glutamate, citrate, malate, adipate, tartrate, fumarate, phosphate or 
ascorbate, with those saline component compounds being formulated (as 
desired or convenient) with other ingredients in accordance with the 
varied list of additives known in the prior art, subject only to the 
requirements imposed by the trace element component and the weight ratios 
set out herein. 
Preferably, however, the saline component comprises sodium chloride, 
potasium chloride or a mixture comprising sodium chloride and potassium 
chloride. In particular, the saline component preferably comprises from 
about 10 to about 90% by weight of sodium chloride and/or from about 90 to 
about 10% by weight of potassium chloride. More preferably, however, the 
saline component comprises from about 60 to about 75% by weight of sodium 
chloride, the balance being potassium chloride. 
In addition, the composition may, as one preferred alternative, include an 
edible filler. In that case, the filler may be included in an amount of up 
to about five times the weight of saline component employed, e.g. sodium 
and/or potassium chloride, but more preferably in an amount of about 20 to 
about 50% by weight of the saline component, depending on the effect 
required. Where a filler is to be used, preferred fillers are 
carboxymethyl cellulose, an edible starch, an edible gum e.g. gum arabic, 
guar gum or Xanthan gum, gelatin, a sugar e.g. sucrose, glucose or 
lactose, or an alkaline earth phosphate e.g. disodium phosphate, magnesium 
monohydrogen phosphate or calcium monohydrogen phosphate. 
Furthermore, besides the above-listed trace elements, the composition of 
the invention preferably includes at least one compound of calcium, 
magnesium, iron, iodine, fluorine or phosphorus to provide at least one 
additional mineral element. More preferably, the composition is one 
wherein a portion of from about 5 to about 15 grams of the composition 
contains at least a recommended daily dietary allowance of at least one of 
calcium, magnesium, iron, iodine, fluorine or phosphorus. 
In formulating the composition of the invention, the preferred aim is to 
supply a recommended daily dietary allowance of one or more trace elements 
or additional mineral elements in the average dialy portion of seasoning 
composition consumed by human beings. In that respect, I have found that 
where the datum amount is below 5 grams problems arising out of toxic 
effects of the trace elements may be encountered. On the other hand, where 
the datum amount is above 15 grams the trace elements are supplied in 
amounts which can be ineffective. Thus, while the above broad range of 
from about 5 to about 15 grams we believe sets the broadest limits on the 
datum amount, nevertheless it is preferred that in the composition of the 
invention a recommended daily dietary allowance of any trace element or 
additional mineral element is provided relative to a portion of the 
composition in an amount of from about 8 to about 12 grams. More 
preferably, that daily allowance is provided relative to a portion in an 
amount of about 10 grams. 
Also, where the composition is otherwise formulated such that it contains 
no sodium or potassium, or chlorine, it is preferred that any such missing 
element also should be provided in a recommended daily dietary allowance 
relative to the chosen portion of composition as defined above. Thus, the 
composition of the invention should preferably comprise at least 
essentially all of the following elements, namely: 
Calcium 
Phosphorus 
Magnesium 
Potassium 
Sodium 
Chlorine 
Fluorine 
Iodine 
Iron 
Zinc 
Copper 
Manganese 
Selenium 
Molybdenum 
Chromium. 
Nevertheless, because the main aim of the invention is to provide one or 
more of the said trace elements in a daily portion, and because certain 
readily-obtainable calcium, magnesium and phosphorus compounds such as 
monocalcium phosphate and magnesium oxide are water-insoluble, the daily 
allowance requirements of say calcium and phosphorus need not be met if 
the meeting of those requirements would provide a composition which is 
unacceptable to the consumer. Thus, for example, monocalcium phosphate 
and/or magnesium oxide preferably should not be included in a composition 
intended for use in domestic cooking, e.g. in cooking vegetables by 
boiling, or as a "table salt", because of the fact that both compounds 
leave an insoluble residue in cooking water and appear as a "snow" when 
sprinkled on food. Furthermore, while magnesium sulphate and magnesium 
chloride are readily obtainable as substitutes for magnesium oxide, 
because there is no such readily-obtainable substitute for monocalcium 
phosphate, it may be preferred to "sacrifice" calcium and phosphorus in 
order to produce a viable composition. However, for dough or 
pastry-making, or in industrial applications where such factors are not a 
consideration, such water-insoluble compounds may be included. 
Up to the present time the authorities of various countries, as well as 
international bodies, have attempted to define in various ways the minimum 
daily human requirements of the above-listed trace elements and mineral 
elements. Thus, in some countries such as the U.K., there is a recommended 
daily dietary allowance (RDA) figure for certain of the listed elements, 
whereas for other elements no such U.K. RDA figure has so far been given. 
Furthermore, the RDA figure for any particular element can vary from 
country to country. 
However, the National Academy of Sciences in the U.S.A. has sought to 
define a range of Adequate Daily Dietary Intake (ADDI) for each necessary 
element, and the figures given below are taken from "Recommended Dietary 
Allowances" Ninth Revised Edition, 1980, National Academy of Sciences 
Washington, D.C. Nevertheless, it is to be understood that where for any 
particular country an RDA figure is lower or higher, that figure may be 
adopted as necessary or desired. 
Thus, for example, in the U.K. the only RDA figures given for the 
above-listed elements are as follows: 
Calcium about 500 mg 
Iron about 12 mg 
Iodine about 140 mcg, 
and the remaining elements are not assigned an "official" RDA. 
Nevertheless, preferred minimum levels taken from the U.S. ADDI ranges can 
be stated as follows: 
Calcium about 800 mg 
Phosphorus about 800 mg 
Magnesium about 300 mg, for example, about 300 to about 400 mg, typically 
about 350 mg 
Iron about 18 mg 
Iodine about 150 mcg 
Fluorine about 1.5 mg, for example, about 1.5 to about 4.0 mg 
Zinc about 15.0 mg 
Copper about 2.0 mg, for example, about 2.0 to about 3.0 mg 
Magnanese about 2.5 mg, for example, about 2.5 to about 5.0 mg, typically 
about 4 mg 
Selenium about 500 mcg, for example, about 50 to about 200 mcg, typically 
about 60 mcg 
Chromium about 50 mcg, for example, about 50 to about 200 mcg, typically 
about 60 mcg 
Molybdenum about 150 mcg, for example, about 150 to about 500 mcg 
Accordingly, the composition of the invention preferably includes at least 
one trace element, optionally together with at least one additional 
mineral element, at least in a recommended daily dietary allowance as 
defined above per an about 5 to about 15 gram portion of composition. 
Furthermore, all of potassium, sodium and chlorine should preferably be 
supplied in a said daily portion of composition in at least an amount 
within the ADDI range, namely: 
Potassium about 1875 to about 5625 mg 
Sodium about 1100 to about 3300 mg 
Chlorine about 1700 to about 5100 mg 
and typically in an amount of at least: 
Potassium about 2.0 g 
Sodium about 1.5 g 
Chlorine about 1.8 g. 
While the basic ingredients of the composition are as set out above, the 
composition may also include a variety of other ingredients. In 
particular, the composition may include one or more of the following: 
1. Bitterness-reducing agents, especially where potassium chloride is 
employed as the saline component or as part of that component. As examples 
of such agents, there may be mentioned yeasts, autolysed yeasts, and 
organic acids and their salts e.g. tartaric, succinic, citric, adipic, 
aspartic, lactic, and malic acids and their sodium, potassium, calcium and 
magnesium salts. However, a preferred agent is Talin (registered Trade 
Mark) protein (or Thanumatin), an intensely sweet, natural protein 
extracted from the fruit of the West African plant Thaumatococcus 
danielli. 
2. Flavours, for example, onion juice, garlic or celery. 
3. Flavour enhancers, for example, a glutamate e.g. monosodium, potassium 
or calcium glutamate, or a nucleotide e.g. guanylic, inosinic or 
adenosinic acid or a salt thereof. 
4. Anti-caking agents, for example, a sodium, aluminium silicate, a 
zirconium salt, tricalcium phosphate, magnesium carbonate, an insoluble 
metallic stearate e.g. calcium or magnesium stearate, rice starch, 
anhydrous sodium sulphate or silicon dioxide. 
Furthermore, the composition may include one or more vitamins, which again 
may be included on the same or similar preferred basis as the 
above-mentioned elements, namely in terms of a recommended daily dietary 
allowance. More preferably vitamins may be included in amounts in excess 
of their RDA, with preferred levels per daily portion being as follows: 
______________________________________ 
Vitamins Percentage U.K. RDA 
______________________________________ 
Vitamin A about 1.0 mg 
133 
Vitamin B.sub.1 about 1.5 mg 
125 
Vitamin B.sub.2 about 1.7 mg 
106 
Niacin about 19.0 mg 
106 
Vitamin B.sub.6 about 2.2 mg 
* 
Pantothenic Acid about 7.0 mg 
* 
Biotin about 200.0 mcg 
* 
Folic Acid about 400.0 mcg 
133 
Vitamin B.sub.12 about 3.0. mcg 
150 
Vitamin C about 60.0 mg 
200 
Vitamin D.sub.3 about 10.0 mcg 
400 
Vitamin E about 10.0 mg 
* 
Vitamin K about 140.0 mcg 
* 
______________________________________ 
(*No U.K. RDA figure within ADDI range). 
In the foregoing description, magnesium is mentioned as part of an optional 
mineral element content, or as part of other optional ingredients. 
Furthermore, when present as such, and especially when present to meet the 
preferred requirement of including from about 300 to about 400 mg of 
magnesium in say about 10 grams of composition, a magnesium salt such as 
magnesium sulphate would need to be employed in an amount of from about 15 
to about 20% by weight of the composition. Nevertheless, in another 
preferred embodiment a magnesium salt may be included in significantly 
smaller amounts of up to say about 10% by weight, in particular when 
employed as diluent to a saline component of the "Seltin" type mentioned 
above. Thus, in that other preferred embodiment the saline component and 
diluent together may, for example, comprise: 
about 65% by weight of sodium chloride, 
about 25% by weight of potassium chloride, and 
about 10% by weight of magnesium chloride or sulphate. 
The composition of the invention may be prepared by any method which 
affords an intimate mixture of saline component and trace element 
component, with each component being essentially homogeneously distributed 
throughout the composition. Thus, for example, the composition may be 
prepared, if desired, by a method using a polyhydric alcohol as described 
in U.S. Specification No. 2,744,823 or by the dry or wet methods, the 
latter followed by spray or freeze drying, or the like as described in 
U.S. Specification No. 4,107,346, which are incorporated herein by way of 
reference. 
Preferably, however, the composition is prepared by a method in which the 
ingredients are brought together in a particular manner, that is to say by 
first dissolving at least part of a trace element component in a small 
amount of water, blending the solution with part of the saline component 
or with at least part of any diluent or filler or a mixture thereof, and 
thereafter blending with the saline component or the remainder thereof and 
any remaining ingredients. Furthermore, so as to avoid discolouration by 
reaction between certain ingredients, in particular potassium iodide and 
trace element compounds, I have found that a composition at least 
essentially free from discolouration can be prepared by a method in which 
the potassium iodide and at least some of the trace element component are 
each separately dissolved in a small amount of water, blended e.g. as by 
granulation, with some of the saline component and/or diluent or filler, 
and then blended with the remainder. 
Accordingly, the present invention also provides a method of preparing a 
culinary seasoning composition in accordance with the invention, which 
method is as defined above, in particular one which comprises dissolving 
any potassium iodide and at least part of the trace element component 
separately in a small amount of water, mixing each separately with part of 
the saline component or with at least part of any diluent or filler or a 
mixture thereof, drying each mixture as necessary, and thereafter blending 
each with the saline component or the remainder thereof, together with any 
remaining or other desired ingredients. Preferably, in any such method any 
iron compound is included at the stage of the final blending. 
In preferred embodiments of the above method the following alternative 
procedures may be employed: 
Procedure I 
1. Dissolve potassium iodide in water and blend e.g. granulate, with part 
of any diluent or filler to be used e.g. magnesium sulphate or magnesium 
chloride, for example, using from about 5 to about 10% by weight of the 
total diluent; 
2. Dissolve trace element compounds in water and blend e.g. granulate, with 
remainder of diluent or filler; 
3. Dry blends of steps 1 and 2; and 
4. Mix dry blends of steps 1 and 2 with iron compounds and saline 
component, premixed if desired. 
Procedure II 
1. Blend saline component and any diluent or filler such as magnesium 
sulphate or magnesium chloride; 
2. Mix a small portion of the blend of step 1, for example, from 5 to 10% 
by weight of the total, with a solution of potassium iodide in water; 
3. Mix small portions of the blend of step 1, for example, from 5 to 10% by 
weight of the total, each separately with a solution of a chromium, 
molybdenum or selenium compound in water; 
4. Dry the blends of steps 2 and 3; 
5. Mix the remainder of the blend of step 1 with any iron, zinc, copper or 
manganese compounds; and 
6. Mix together the blends of steps 2, 3 and 5. 
In procedure II above the mixing of step 3 may be accomplished, if desired, 
using a single solution including compounds of each of chromium, 
molybdenum and selenium. Also, in the method of the invention as 
illustrated by the above procedures any suitable drying may be effected as 
desired or necessary, for example, at a temperature of from about 
40.degree. to about 70.degree. C. for times of from about 15 minutes to 
about 11/2 hours. In addition, mixing or blending may be accomplished as 
necessary or desired by granulation where appropriate and/or by the use of 
mixing or milling equipment. Furthermore, the water used to dissolve 
potassium iodide etc. preferably should be de-ionised water or other 
purified water essentially free from contaminating ions.

DESCRIPTION OF THE PREFERRED EMBODIMENTS 
Following is a description by way of example only of specific compositions 
in accordance with the invention, and their preparation. 
EXAMPLE 1 
A composition suitable for use as a table salt was produced according to 
the following formulation: 
______________________________________ 
Ingredient Amount in grams 
______________________________________ 
Sodium chloride 650.0 
Potassium chloride 250.0 
Magnesium sulphate (ex. sicc.) 
75.0 
Ferrous sulphate (dried) 
6.0 
Zinc sulphate, 7H.sub.2 O 
6.6 
Copper sulphate (anhydrous) 
.750 
Manganese sulphate, 4H.sub.2 O 
1.620 
Chromic chloride, 6H.sub.2 O 
0.064 
Sodium selenite 0.027 
Sodium molybdate, 2H.sub.2 O 
0.063 
Potassium iodide 0.0196 
Total 990.1436 
______________________________________ 
The composition was prepared by a procedure involving the following method 
steps, namely: 
(1) The potassium iodide was dissolved in 1 cm.sup.3 of deionised water. 
(2) 5 grams of the magnesium sulphate were granulated with the solution 
from step 1 and, once the mixture had "set", sized through a No. 20 
screen. 
(3) The zinc sulphate, copper sulphate, manganese sulphate, chromic 
chloride, sodium selenite and sodium molybdate were dissolved in 30 
cm.sup.3 of de-ionised water. 
(4) The solution from step 3 was then used to granulate the remaining 70 
grams of magnesium sulphate. Once the mixture had "set" it was sized 
through a No. 20 screen. 
(5) The granulates from step 2 and step 4 were dried from about 1/2 hour at 
about 50.degree. C. before blending in the remaining sodium chloride, 
potassium chloride and ferrous sulphate. 
The above procedure produced quite a good "salt", with only very small 
amounts of discolouration. 
EXAMPLE 2 
The composition described in Example 1 was prepared by an alternative and 
preferred procedure involving the following method steps for a batch of 1 
kg, namely: 
(1) The sodium chloride, potassium chloride and magnesium sulphate were 
mixed together and sieved through a No. 20 screen. 
(2) To 100 grams of the mixture from step 1 was added a solution of 0.0196 
grams of potassium iodide in 10 cm.sup.3 of de-ionised water and the whole 
mixed using a pestle and mortar. 
(3) The mixture from step 2 was dried at about 60.degree. C. for about one 
hour and then sized through a No. 20 screen. 
(4) The procedure of steps 2 and 3 was repeated using 100 gram portions of 
the mixture from step 1 for each of the following solutions in turn: 
0.064 grams of chromic chloride in 10 cm.sup.3 of de-ionised water, 
0.063 grams of sodium molybdate in 10 cm.sup.3 of de-ionised water, 
0.027 grams of sodium selenite in 10 cm.sup.3 of de-ionised water. 
(5) To the remainder from step 1 the ferrous sulphate, zinc sulphate, 
copper sulphate and manganese sulphate powder were sieved in, with the 
fractions from steps 2, 3 and 4, through a No. 20 screen and mixed. 
This preferred procedure produced excellent results in the form of a good 
"salt" with no discolouration. 
EXAMPLE 3 
A composition suitable for use as a table salt was produced according to 
the following formulation: 
______________________________________ 
Ingredient Amount in grams 
______________________________________ 
Sodium chloride 650.0 
Potassium chloride 190.0 
Magnesium sulphate (ex. sicc.) 
160.0 
Ferrous sulphate (dried) 
6.0 
Zinc sulphate, 7H.sub.2 O 
6.6 
Copper sulphate (anhydrous) 
0.750 
Manganese sulphate, 4H.sub.2 O 
1.62 
Chromic chloride, 8H.sub.2 O 
0.64 
Sodium selenite 0.027 
Sodium molybdate, 2H.sub.2 O 
0.063 
Potassium iodide 0.0196 
Total 1015.1436 
______________________________________ 
The composition was prepared by a procedure involving the method steps set 
out in Example 2. That procedure again produced a good "salt" with no 
discolouration. 
EXAMPLE 4 
The composition described in Example 3 was prepared by another alternative 
and preferred procedure by the following method steps, namely: 
(1) The sodium chloride, potassium chloride and magnesium sulphate were 
mixed together and sieved through a No. 20 screen. 
(2) Two solutions were prepared: 
(a) 0.0196 grams of potassium iodide made up to 10 cm.sup.3 with de-ionised 
water. 
(b) 0.027 grams of sodium selenite, 0.064 grams of chromic chloride, 0.083 
grams of sodium molybdate, made up to 10 cm.sup.3 with de-ionised water. 
(3) 100 grams of the mix from step 1 were mixed with solution (a) using a 
clean dry planetary mixer on medium speed, and then dried at about 
60.degree. C. for about one hour. 
(4) 300 grams of the mix from step 1 were mixed with solution (b) diluted 
with 20 cm.sup.3 of de-ionised water to 30 cm.sup.3, using a clean dry 
planetary mixer on medium speed, and then dried at about 60.degree. C. for 
about 1 hour. 
(5) The fractions from steps 3 and 4 were then Fitzmilled through a 2 mm 
screen, with the knives forward, at medium speed. 
(6) The remainder from step 1 and the ferrous sulphate, zinc sulphate, 
copper sulphate and manganese sulphate were sieved in through a No. 20 
screen and the mixture cube blended. 
This other alternative and preferred procedure produced an excellent "salt" 
which was much easier to prepare than by other procedures and which also 
was free from discolouration. In addition, the "salt" was even resistant 
to discolouration when left exposed, although protection from moisture is 
advisable. 
EXAMPLE 5 
A composition suitable for use as a table salt is produced according to the 
following formulation: 
______________________________________ 
Ingredient Amount 
______________________________________ 
Sodium chloride 70 g 
Magnesium sulphate (anhydrous) 
20 g 
Ferrous Fumarate 550 mg 
Zinc sulphate, 7H.sub.2 O 
660 mg 
Copper sulphate (anhydrous) 
75 mg 
Manganese sulphate 162 mg 
Chromic chloride, 6H.sub.2 O 
6.4 mg 
Sodium selenite 2.7 mg 
Sodium molybdate, 2H.sub.2 O 
6.3 mg 
Potassium iodide 1.96 mg 
Silica 0.5 g 
Rice starch balance to 100 g 
______________________________________ 
The composition is prepared by any one of the procedures of Examples 1 to 
4, with the rice starch being added with the sodium chloride and/or 
magnesium sulphate. 
EXAMPLE 6 
A composition suitable for use as a table salt is produced according to the 
following formulation: 
______________________________________ 
Ingredient Amount 
______________________________________ 
Potassium chloride 75 g 
Magnesium sulphate (anhydrous) 
20 g 
Ferrous fumarate 550 mg 
Zinc sulphate, 7H.sub.2 O 
660 mg 
Copper sulphate (anhydrous) 
75 mg 
Manganese sulphate 162 mg 
Chromic chloride, 6H.sub.2 O 
6.4 mg 
Sodium selenite 2.7 mg 
Sodium molybdate, 2H.sub.2 O 
6.3 mg 
Potassium iodide 1.96 mg 
Talin 0.10 mg 
______________________________________ 
The composition is prepared by any one of the procedures of Examples 1 to 
4, with the Talin being included in the or one of the trace element 
solutions. 
EXAMPLE 7 
A composition suitable for use as a table salt is produced according to the 
following formulation: 
______________________________________ 
Ingredient Amount 
______________________________________ 
Sodium chloride 65 g 
Potassium chloride 25 g 
Magnesium sulphate (anhydrous) 
10 g 
Ferrous fumarate 550 mg 
Zinc sulphate, 7H.sub.2 O 
660 mg 
Copper sulphate (anhydrous) 
75 mg 
Manganese sulphate 162 mg 
Chromic chloride, 6H.sub.2 O 
6.4 mg 
Sodium selenite 2.7 mg 
Sodium molybdate, 2H.sub.2 O 
6.3 mg 
Potassium iodide 1.96 mg 
______________________________________ 
The composition is prepared by any one of the procedures of Examples 1 to 
4. 
EXAMPLE 8 
A composition suitable for use as a table salt is produced according to the 
formulation of Example 7 with the addition of the following vitamin 
ingredients: 
______________________________________ 
Ingredient Amount 
______________________________________ 
Vitamin A 10 mg 
Vitamin B.sub.1 15 mg 
Vitamin B.sub.2 17 mg 
Niacin 190 mg 
Vitamin B.sub.6 22 mg 
Pantothenic Acid 70 mg 
Biotin 2 mg 
Folic Acid 4 mg 
Vitamin B.sub.12 30 mcg 
Vitamin C 600 mg 
Vitamin D.sub.3 100 mcg 
Vitamin E 100 mg 
Vitamin K 1.4 mg 
______________________________________ 
EXAMPLE 9 
A composition suitable for use as a table salt is produced according to the 
formulation of Example 7 or the formulation of Example 8 with the addition 
of about 33 mg of anhydrous sodium fluoride. 
EXAMPLE 10 
A composition suitable for use in domestic cooking is produced according to 
the following formulation: 
______________________________________ 
Ingredient Amount 
______________________________________ 
Sodium chloride 10 g 
Potassium chloride 50 g 
Ammonium chloride 5 g 
Magnesium sulphate (anhydrous) 
10 g 
Ferrous fumarate 550 mg 
Zinc sulphate 660 mg 
Copper sulphate (anhydrous) 
75 mg 
Manganese sulphate 162 mg 
Chromic chloride, 6H.sub.2 O 
6.4 mg 
Sodium selenite 2.7 mg 
Sodium molybdate, 2H.sub.2 O 
6.3 mg 
Potassium iodide 1.96 mg 
Mono sodium glutamate 2 g 
Adipic acid 2 g 
Silica 0.5 g 
Sucrose balance to 100.00 g 
______________________________________ 
The composition is prepared by any one of the procedures of Examples 1 to 
4, with the monosodium glutamate, the adipic acid, the silica and the 
sucrose being added with the sodium and/or potassium and/or ammonium 
chloride. 
EXAMPLE 11 
Using each of the formulations of Examples 1 to 10 above similar 
compositions are produced by substituting magnesium chloride for magnesium 
sulphate and/or zinc chloride for zinc sulphate. 
EXAMPLE 12 
A composition suitable for use in industrial cooking, for example, in dough 
or pastrymaking, is produced according to the following formulation: 
______________________________________ 
Ingredient Amount 
______________________________________ 
Sodium chloride 50 g 
Potassium chloride 19 g 
Magnesium oxide 6.6 g 
Ferrous fumarate 550 mg 
Zinc oxide 186 mg 
Copper sulphate (anhydrous) 
75 mg 
Manganese sulphate 162 mg 
Chromic chloride, 6H.sub.2 O 
6.4 mg 
Sodium selenite 2.7 mg 
Sodium molybdate, 2H.sub.2 O 
6.3 mg 
Potassium iodide 1.96 mg 
Mono calcium phosphate balance to 
100.00 g 
______________________________________ 
The composition is prepared by any one of the procedures of Examples 1 to 
4, with the mono calcium phosphate being added with the sodium chloride 
and/or potassium chloride. 
EXAMPLE 13 
A composition suitable for use as a table salt at a serving size of 5 g per 
day is produced according to the following formulation: 
______________________________________ 
Ingredient Amount 
______________________________________ 
Sodium chloride 78 g 
Potassium chloride 10 g 
Magnesium sulphate 10 g 
(anhydrous) 
Ferrous sulphate 304 mg 
(anhydrous) 
Zinc sulphate, 7H.sub.2 O 
1.32 g 
Manganese sulphate 324 mg 
Potassium iodide 3.92 mg 
Chromic chloride, 5H.sub.2 O 
12.8 mg 
Copper sulphate (anhydrous) 
150 mg 
Mono calcium phosphate 100 g 
balance to 
______________________________________ 
It is of course to be understood that the invention is not limited to the 
details of the above specific Examples and that numerous variations of 
ingredients and in preparative procedure may be employed within the spirit 
and scope of the following claim.