COATED-PARTICLE SALT SUBSTITUTE CONTAINING POTASSIUM CHLORIDE COATED WITH MALTODEXTRIN AND METHOD OF PREPARATION

Abstract: A salt substitute composition is disclosed which includes coated particles, each particle comprising; (a) a core comprising potassium chloride and (b) a coating on the core, the coating comprising malto­ dextrin. If desired the coating may further include sodium chloride, cream of tartar or a mixture thereof. Also disclosed is a process for preparing a salt substitute composition which includes spraying an aqueous solution con­ taining maltodextrin (and, optionally, sodium chloride, cream of tartar, or a mixture thereof) onto an agitated and heated bed of particles including potassium chloride.

Description: COATED-PARTICLE SALT SUBSTITUTE CONTAINING POTASSIUM CHLORIDE COATED WITH MALTODEXTRIN AND METHOD OF PREPARATION The present invention relates to a coated particle composition useful as a substitute for salt. There are a number of salt substitute compositions which are described in the literature and/or are available commercially containing potassium chloride with and without. sodium chloride. Such compositions have been proposed for people who seek to eliminate or minimize the amount of sodium chloride in their diet due to medical necessity or for other reasons. however, the heretofore known salt substitutes have not been entirely satisfactory from the standpoints of similarity to common salt (i.e. sodium chloride) in taste and appearance. Accordingly, there is a substantial need in the art for an improved salt substitute composition. In our copending European Patent Application No. , filed concurrently herewith (our ref: CTE/JFA/84129) there is described a salt substitute composition which comprises a uniform admixture comprising as particulate components thereof: (a) potassium chloride and (b) maltodextrin, wherein the dextrose equivalent (D.E.) of the admixtur. is not more than 10 D.E. units. It has now been found unexpectedly that a salt substitute composition including potassium chloride coated with a maltodextrin-including coating can be prepared and that the composition at least closely approaches the taste and appearance of salt and substantially fulfills the above-mentioned need. Generally stated, the present invention provides a salt substitute composition which comprises coated particles, each particle comprising: (a) a core comprising potassium chloride and (b) a coating on said core, said coating comprising meltodextrin, wherein the dextrose equivalent (D.E.) of the combined core and coating is not more than 10 D.E. units. According to a preferred aspect of the invention there is provided a salt substitute composition which. comprises coated particles, each particle comprising: (a) a core comprising potassium chloride and (b) a coating on said core, said coating comprising maltodextrin and being free of sodium chloride, wherein the dextrose equivalent (D.E.) of the combined amount of potassium chloride and maltodextrin is not more than 10 D.E. units. The invention further provides a salt substitute composition which comprises coated particles, each particle comprising: (a) a core comprising potassium chloride and (b) a coating on said core, said coating comprising a mixture containing: (i) maltodextrin and (ii) sodium chloride, wherein the dextrose equivalent (D.E.) of the combined amount of potassium chloride, maltodextrin and sodium chloride is not more than 10 D.E. units. In another of its aspects the invention provides a salt substitute composition hich comprises coated particles, each particle comprising: (a) a core comprising potassium chloride and (b) a coating on said core, said coating comprising a mixture containing: (i) maltodextrin and (ii) cream of tartar, wherein the dextrose equivalent (D.E.) of the combined amount of potassium chloride, maltodextrin and cream of tartar is not more than 10 D.E. units. In an embodiment, the above salt substitute composition of this invention may further include sodium chloride. In this embodiment, the D.E. of the combined amount of potassium chloride, maltodextrin, cream of tartar and sodium chloride is preferably not more than 10 D.E. units. As used herein, the term "particle" includes extremely small pieces of matter and small agglomerates or clusters thereof. As used herein with reference to a material, the terms "dextrose equivalent" and "D.E." mean the total amount of reducing sugars (calculated as dextrose) in the material, which amount is expressed as a percent of the total weight (dry basis) of the material. Such percent is referred to herein as "D.E. units." (Reducing sugars include, e.g., all monosaccharides; maltose; cellobiose; and lactose. Sucrose is a non-reducing sugar.) The D.E. of a material consisting of two or more components can be calculated by multiplying the weight fraction ("w.f.") of each component of the material by the D.E. of such component and adding the resulting products of multiplication. For example, a material consisting of 20% (0.20 w.f.) component A having a D.E. of 10 D.E. units and 80% (0.80 w.f.) component B having a D.E. of zero has a D.E. of 2 (0.20 x 10 + 0.80x0) D.E. units. The salt substitute of the present invention contains at least two essential components, namely potassium chloride and maltrodextrin, as indicated above. In addition the coating may include sodium chloride and/or cream of tartar. In general, these components may be combined in any relative proportions in accordance with the teachings hereof to prepare a broad range of salt substitutes useful for a wide variety of end use applications, e.g., for table salt, inclusion in snack foods (e.g., pretzels, potato chips (potato crisps), corn chips (corn crisps), etc.), cereals, baked goods and other edible compositions such as those which heretofore have included common salt (i.e., sodium chloride) as an ingredient thereof. In use, the salt substitutes of the present invention may be substituted in whole or in part for the common salt component of heretofore known edible compositions. When the salt substitute includes only the two components potassium chloride and maltrodextrin these may be present in the below indicated amounts: potassium chloride: from about 99 to about 60%, maltodextrin: from about 1 to about 40%, wherein the percentage amounts are by weight based on the combined weight of said components. As a general preference, the potassium chloride component in such a two component composition is included in an amount from about 90 to about 70% and the maltodextrin component is included in an amount from about 10 to about 30% wherein the percentage amounts are by weight based on the combined weight of these components. More preferably, the potassium chloride is included in such a two component composition in an amount from about 85 to about 80% and the maltodextrin is included in an amount from about 15 to about 20%, such percentages being by weight and on the aforesaid f basis (i.e., the combined total weight of these components being 100% by weight). When the salt substitute includes the three components potassium chloride, maltrodextrin and sodium chloride these may be present in the below indicated amounts: potassium chloride: from about 90 to about 19%, maltodextrin: from about 1 to about 40%, and sodium chloride: from about 0.1 to about 75%, wherein the percentage amounts are by weight based on the combined weight of said ingredients. As a general preference, the potassium chloride component is included in such a three component composition in an amount from about 90 to about 20%, the maltodextrin component is included in an amount from about 10 to about 30%, and the sodium chloride component is included in an amount from about 1 to about 50%, wherein the percentage amounts are by weight based on the combined weight of the three components set forth above. More preferably, the potassium chloride is included in such a three component composition in an amount from about 85 to about 65%, the maltodextrin is included in an amount from about 15 to about 20%, and the sodium chloride is included in an amount from about 3 to about 15%, such percentages being by weight and on the aforesaid basis (i.e., the combined total wight of these three components being 100% by weight). When the salt substitute includes the three components potassium chloride, maltrodextrin and cream of tartar these may be present in the below indicated amounts: potassium chloride: from about 91 to about 59%, maltodextrin: from about 1 to about 40%, and cream of tartar: from about 0.1 to about 0.9%, wherein the percentage amounts are by weight based on the combined weight of said ingredients. As a general preference, the potassium chloride component is included in such three component compositions in an amount from about 90 to about 69%, the maltodextrin component is included in an amount from about 10 to about 30%, and the cream of tartar component is included in an amount from about 0.1 to about 0.7%, wherein the percentage amounts are by weight based on the combined weight of these components. More preferably, the potassium chloride is included in an amount from about 85 to about 80%, the maltodextrin is included in an amount from about 15 to about 20%, and the cream of tartar is included in an amount from about 0.1 to about 0.5%, such percentages being by weight and on the aforesaid basis (i.e., the combined total weight of these three components being 100% by weight). For human consumption of the salt-substitute compositions, all ingredients employed should be humanly edible, e.g., Food Chemical Codex grade. The salt substitutes may be prepared from raw material ingredients having any suitable particle sizes. Preferably, the particle size of the potassium chloride employed is from about 20 (8501. > m) to about 60 (250/lem) mesh (U.S. sieve size). Excellent tasting salt substitutes have also been prepared in accordance with the present invention employing food grade potassium chloride powder. The particular size potassium chloride may be selected to meet any particular end use application. For example, where "pretzel grade" salt substitutes (i.e., plus 35 (500 m) mesh US sieve size) are desired, potassium chloride having a particle size greater than 35 mesh (500, m) may be advantageously employed as the starting material. Where "shaker grade" (i.e., minus 35 to plus 60 mesh, that is to say 250 to 500 m) is desired for the salt substitute, potassium chloride having a particle size from minus 35 to plus 60 mesh (i.e. 250 to 500/sm) may advantageously be employed as the potassium chloride starting material. Where a "popcorn grade" (i.e., minus 60 mesh, that is to say less than 250 m) size salt substitute is desired, the potassium chloride starting material may advantageously have a particle size of minus 60 mesh (i.e. less than 250 m). The as-produced salt substitutes may be used as is (with or without size classification) or, if desired, may be be subjected to size reduction (e.g., crushing) prior to use. Size reduction is advantageously employed where some of the particles or agglomerates formed in the as-produced state are oversize (i.e., larger than desired for a given end use). For example, as produced pretzel grade salt substitute particles may be crushed to form smaller silt substitute particles. When as-produced pretzel grade salt substitute particles were crushed to form shaker grade (i.e., minus 35 lo plus 60 mesh, that is to say 250, m to 500 m) salt substitute particles, the latter were found to have from about 90 to about 95% of the surface area of the KCl-containing core coated with the inaltodextrin. Salt-substitute fines (i.e., particles having a particle size of less than 60 mesh, that is to say less than 250 m, prepared by crushing larger as-produced particles of the salt-substitute have been found to have from about 60 to about 70% of the surface area of the KCl-containing core coated with the maltodextrin. Surprisingly, fines prepared by such crushing have been found to taste nearly as good as fines prepared directly, i.e., without crushing. Any suitable maltodextrin may be employed as the maltodextrin component. The maltodextrin employed is preferably a water-soluble maltodextrin having at least a major portion (e.g., slightly more than 50%, preferably about 608 or more) of one or more polysaccharides having a D.P. (i.e., degree of polymerization) of at least 10. More preferably, the maltodextrin employed is additionally a starch hydrolyzate of low sweetness having a low dextrose equivalent value of from about 5 to about 20, more preferably about 5 to about 15 D.E. units, high water solubility with substantial freedom from haze and low hyroscopicity. The most preferred maltodextrin employed herein is that commercially available from Grain Processing Corporation (GPC), Muscatine, Iowa, under the designation MALTRI :D? M100 maltodextrin. According to the "Typical Analysis" in GPC Bulletin 11011 entitled MALTRIN Maltodextrins & Corn Syrup Solids, M100 maltodextrin has a D.E. of about 9-12 D.E. units and a "Carbohydrate Composition, % (db)" as follows: dextrose (1.0), disaccharides (4.0), trisaccharides (6.0) and "tetrasaccharices & hiyher" (89.0). According to GPC Product Data Sheet 6011 for MALTRIN M100 maltodextrin, the M100 has a "Typical Carbohydrate Profile (dry basis) in % as follows: monosaccharides (1%), disaccharides (4%), trisaccharides (6%), tetrasaccharides (5%) and "pentasaccharides & BR< above" (84%). According to GPC Bulletin 9102 relating to "Carbohydrate Profile" of MALTRIN maltodextrins and corn syrup solids, M100 maltodextrin has the following "Typical Carbohydrate Profile": Saccharides-by Degree ¯ Amount % of Polymerization Average Range DP1 0.5 0.3 - 0.8 DP2 2.7 2.3 - 2.9 DP3 4.3 4.2 - 5.0 DP4 3.7 3.3 - 4.1 DP5 3.1 2.7 - 3.4 DP6 5.0 0.7 - 6.0 DP7 7.1 6.5 - 8.3 DP8 4.5 4.2 - 5.3 DP9 3.1 2.8 - 3.6 DP10 1.6 0.6 - 2.9 Above DP10 64.4 56.8 - 68.1 The above GPC bulletins and data sheet are incorporated herein by reference. Maltodextrins suitable for use herein may be prepared, for example, in accordance with the methods disclosed in U.S. Patents 3,560,343; 3,663,369; 3,849,194; and 4,298,400. These patents are incorporated herein by reference. Cream of tartar suitably included herein is commercially available from McCormick & Co. (Baltimore, Maryland). In general, cream of tartar is preferably included in an amount of about 0.33%. Advantageously, salt-substitute compositions of the present invention containing potassium chloride, maltodextrin and cream of tartar can be made as "salt-free" (i.e., free of sodium chloride) salt substitutes having highly suitable taste. Alternatively, in embodiments of the invention sodium chloride can be included in the salt-substitute particles (in addition to potassium chloride, raltodextrin and cream of tartar), preferably in the coating mixture. In such embodiments sodium chloride can be included in any effective amount. The amounts of the components in these embodiments may be, for example: potassium chloride: from about 91 to about 19%, maltodextrin: from about 1 to about 40%, cream of tartar: from about 0.1 to about 0.9%, and sodium chloride: up to about 50% wherein the percentage amounts are by weight based on the combined weight of said components. As a general preference, the potassium chloride component is included in such four component embodiments in an amount from about 91 to about 19%, the maltodextrin component is included in an amount from about 10 to about 30%, the cream of tartar component is included in an amount from about 0.1 to about 0.7%, and the sodium chloride component is included in an amount from about 0.1% to about 50% wherein the percentage amounts are by weight based on the combined weight of the four components set forth above. More preferably, the potassium chloride is included in an amount from about 85 to about 65%, the maltodextrin is included in an amount from about 15 to about 20%, the cream of tartar is included in an amount from about 0.1 to about 0.5%, and the sodium chloride is included in an amount from about 0.1 to about 15%, such percentages being by weight and on the aforesaid basis (i.e., the combined total weight of these four components being 100% by weight). The salt substitutes of the present invention may be prepared, for example, by spraying an aqueous solution containing maltodextrin (and, optionally, sodium chloride and/or cream of tartar) onto an agitated bed of crystalline potassium chloride. The aqueous solution may contain any suitable concentrations of maltodextrin (and of cream of tartar and/or of sodium chloride where included) and may be employed in any suitable amount relative to the amount of potassium chloride being coated such that the dextrose equivalent of the resulting coated composition is not more than 10 D.E. units. As a general preference, the solution is a relatively dilute mixture (containing the maltodextrin in an amount of, for example, from about 25% to about 37%, based on the combined weight of the maltodextrin and water). Practice of the present invention is illustrated by the following nonlimiting examples. All parts and percentages given throughout this disclosure including the examples and claims appended hereto, are by weight unless otherwise indicated. Unless otherwise indicated, the taste panel results set forth in the examples resulted from the following taste test procedure. Each panelist touched his tongue sequentially to each taste sample, which was supported on a clean paper napkin, made his taste evaluation, and rinsed his mouth with water prior to so tasting each sample. Each panel included at least three panelists. The evaluation or rating system is set forth herein below. EXAMPLE 1 Maltodextrin M100 (Grain Processing Corporation) 20 parts, were added with stirring to about 60 parts of water to form an aqueous coating mixture or solution containing about 25% maltodextrin M100, balance water. Stirring was continued until a substantially uniform solution having substantial freedom from haze was forn-,ed. To a Hobart Model No. N-50 blender equipped with an electrical heater, an insulation jacket and an agitator was added about 80 parts of potassium chloride (Code 6307 - granular, Mallinckrodt, Inc.). The resulting particulate bed of potassium chloride granules or crystals was agitated and heated to 1200C. and thereafter the aqueous solution containing maltodextrin was slowly sprayed onto the bed while continuing agitation thereof. Spraying was effected at a rate such that the temperature of the agitated KCl-containing bed was maintained at approximately 120 C. throughout the spraying operation to effect continual removal of the resulting water vapor. After all the solution had been sprayed onto the agitated bed, agitation was continued for about 15 minutes to effect removal of additional water vapor. Thereafter, the resulting substantially dry, free-flowing salt substitute containing potassium chloride particles coated with the maltodextrin was recovered and separated into three size classes using 60 mesh (250 m) and 35 mesh (500 > m) screens (U.S. Standard Sieves). A sample of each size class of the recovered salt substitute was analyzed by photo-microscopy using 7-100x magnification and phase contrast illumination. Visual inspection of the photomicrographs showed the following approximate average surface area coating: plus 35 mesh ("pretzel grade"), i.e. larger than 500 sm, substantially 100% minus 35 to plus 60 mesh ("shaker grade"), i.e. 250 to 500m, about 90 to about 95% minus 60 mesh ("fines" or "popcorn grade"), i.e. smaller than 25O,4om, about 80 to about 95% Visual observation (without magnification) of particles in each of the above three size classes showed that the salt substitute was substantially identical in appearance to sodium chloride of like size. Moreover, the size classes of each of the above salt substitutes were found to be substantially free-flowing and substantially nonhygroscopic. Samples of the shaker grade composition were subjected to a taste test for evaluation. Samples of comparative materials were included in the test. Results of the test are set forth in Table I. TABLE I - TASTE PANEL RESUIJIS EMI14.1 <tb> Source <SEP> of <tb> Taste <SEP> Sample <SEP> Taste <SEP> Characteristics <SEP> (a) <tb> <SEP> Salti- <SEP> Bitter- <SEP> After- <SEP> Sweet <tb> <SEP> ness <SEP> $Metalic <SEP> Cooling <SEP> taste <SEP> ness <tb> (I) Invention Example 1 1.5 1.08 0.67 0.79 1.0 KC1 80% (Core) MD 20% (Coating) (II) Comparative Materials Sodium Chloride (b) 1 0 0 0.5 0 Potassium Chloride (c) 1.33 2.33 2.5 2.33 0 Cumberland Nu Salt (d) 1.42 2.0 1.67 1.92 1.5 Norcliff T No Salt (e) 1 2.5 2.5 2.5 0 L.S. Salt-Free (f) 2.17 0.33 0.92 3.67 0.67 Adolph's Salt-Sub (g) 2.0 2.92 2.5 3.0 0 Feather. Salt-Sub (h) 1.33 1.5 2.17 1.92 0.5 M.S. Salt-Sub (i) 1.58 2.17 1.83 2.56 0.17 "KC1 Flo-Free Plus" (j) 1.17 3.0 1.67 2.58 1.0 (a) Each numerical result for each characteristic is the arithmetic average of each panelist's numerical rating made in accordance with the rating system set forth in Table II. (b) "Morton Blue Can", Morton Salt Co. (Div. of Morton-Norwick Products, Inc.), Chicago, Illinois. (c) "6307 - Granular", Mallinckrodt, Inc., St. Louis, Missouri. (d) ("Sweet 'N Low Nu-Salt" Cumberland Packing Corp., Brooklyn, NY) Approximate Analysis: 84% KC1, 15% dextrose, 0.088 "CT" (cream of tartar), 0.78 insoluble matter, 1.5% water. Represented as containing less than 10 mg of sodium per 100 g. (e) ("No Salt" - Norcliff Thayer, Inc., Tickahoe, NY) Represented as containing KCl, potassium bitartrate, potassium glutamate, Table I - (Continued) adipic acid, fumaric acid, polyethylene glycol 400, disodium inosinate and less than 10 ng of sodium per 100 g. (f) ("Lawry's Seasoned Salt-Freen - Lawry's Foods, Inc., Los Angeles, California.) Represented as containing KC1, dextrose, spices (including paprika and turmeric), onion, garlic, tricalcium phosphate, corn starch, disodium inosinate, disodium guanylate, potassium bitartrate, natural flavor and less than 180 mg of sodium and 10,440 mg potassium per lOOg. (g) ("Adolph's Salt Substitute" - Adolph's Ltd., N. Hollywood, California.) Represented as containing KC1 (97.1%), silicon dioxide, tartaric acid and less than 10 mg of sodium par 100 g. (h) ("Featherweight 'K' Salt Substitute" - Chicago Dietetic Supply, Inc., LaGrange, Illinois.) Represented as containing KC1, glutamic acid, potassium glutamate, tricalcium phosphate and less than 5 mg of sodium and 45 mg of potassium per logs. (i) ("Morton Seasoned Salt Substitute" - Morton Salt Go., Chicago, Illinois.) Represented as containing KC1, spices, sugar, fumaric acid, tricalcium phosphate, monocalcium phcsphate and less than 20 mg of sodium per lOOg. (j) ("Potassium Chloride FCC Flo-Free Plus" - American International Chemical, Inc., Natick, Mass.) Represented as containing KC1 (96%), silicon dioxide, mono-ammonium slutamate, ralic acid and tri-calcium phosphate. TABLE II - RATING SYSTEM Meaning of Related Taste Characteristic Numerical Saltiness All others Rating 0 Saltier than salt NDne 1 High salt-like taste Low 2 Medium salt-like taste Medium 3 Low salt-like taste High 4 No salt-like taste Overwhelming The salt substitute composition of Example 1 is a "salt-free" composition, i.e., it is free of sodium chloride. As shown by the taste panel results in Table I, the salt substitute of the present invention illustrated by Example 1 has been found to closely approach the taste of common salt (sodium chloride) and more closely approach such taste than the other comparative materials set.forth therein in at least one taste characteristic. Such other comparative materials set forth in Table I are known or believed to be "salt-free" or at least substantially salt-free. EXAMPLE 2 An additional portion of the composition bf Example 1 was submitted for taste panel evaluation and comparison with sodium chloride, potassium chloride and various materials containing both sodium chloride and potassium chloride. Results of the evaluation appear in Table III. TABLE III - TASTE PANEL RESULTS EMI18.1 <tb> Source <SEP> of <tb> Taste <SEP> Sample <SEP> Taste <SEP> Characteristics <SEP> (a) <tb> <SEP> Salti- <SEP> Bitter- <SEP> After- <SEP> Sweet <tb> <SEP> ness <SEP> Metallic <SEP> - <SEP> Cooling <SEP> taste <SEP> ness <tb> (I) Invention Example 1 1.5 1.33 1.33 1.50 0 KC1 80% (Core) MD 20% (Coating) (II) Comparative Materials Sodium chloride 1 0 0 0 0 (Table Salt-Iodized) (Morton Salt Co.) Potassium chloride 1 3.25 3.25 3.0 0 ("6307 - Granular", Mallinckrodt) "Lite Salt" (b) 0.83 1.67 1.67 1.33 0 (Morton Salt Co.) Coated KCl-Containing Cositions (c) %KC1 % MD % NaCl (X) (y) (z) 77 20 3 1.42 1.17 1.0 0.83 0 75 20 5 1.5 1.0 0.66 0.50 0 72 20 8 1.25 0.50 0.25 0.50 0 65 20 15 1.25 0.50 0.58 0.33 0 (a) Each numerical result for each characteristic is the arithmetic average of each panelist's numerical rating made in accordance with the rating system set forth in Table II. (b) Analysis: 49.5% NaCl, 49.5% KC1, 1% other (including calcium silicate, magnesium carbonate, dextrose and potassium iodide. (C) Prepared by spraying an aqueous solution containing y parts MALTRIN# M100 maltodextrin ("MD"),z parts NaCl and approximately 60 parts water onto an agitated bed of KC1 (Code 6307 - granular, Mallinckrodt, Inc.), x parts, maintained about 120 C. and continuing agitation at such temperature until the resulting coated particles were substantially dry. As shown by the taste panel results in Table A III, the salt substitute of Example 1 has again been found to closely approach the taste of common salt and more closely approach such taste than the comparative materials set forth therein other than the comparative "Coated KCl-Containing Compositions", all of which contain NaCl in the coatings. Surprisingly, relative to the comparative coated compositions, the "salt-free" salt substitute of Example 1 was found comparable in saltiness rating. It is recognized that what is considered the best salt-substitute composition embodying this invention may depend on the desires of a given end user. In general, however, the salt substitute set forth in Example 1 above is contemplated to be the best sodium chloride free embodiment from the standpoints of commercial attractiveness and overall taste appeal. EXAMPLE 5 Maltodextrin M100 (Grain Processing Corporation) 20 parts, and USP sodium chloride, 8 parts, were added with stirring to 52 parts of water to form an aqueous coating mixture or solution containing 25% maltodextrin M100 and 10% sodium chloride, balance water. Stirring was continued until a substantially uniform solution having substantial freedom from haze was formed. To a Hobart Model No. N-50 blender equipped with an electrical heater, an insulation jacket and an agitator was added 72 parts of potassium chloride (Code 6307 - granular, Mallinckrodt, Inc.). The resulting particulate bed of potassium chloride granules or crystals was agitated and heated to 120 C. and thereafter the aqueous solution containing maltodextrin and sodium chloride was slowly sprayed onto the bed while continuing agitation thereof. Spraying was effected at a rate such that the temperature of the agitated KCl-containing bed was maintained at approximately 120"C. throughout the spraying operation to effect continual removal of the resulting water vapor. After all the solution had been sprayed onto the agitated bed, agitation was continued for about 15 minutes to effect removal of additional water vapor. Thereafter, the resulting substantially dry, free-flowing salt substitute containing potassium chloride particles coated with the maltodextrin and sodium chloride was recovered and separated into three size classes using 60 mesh (250,tLrn) and 35 mesh (500 m) screens (U.S. Standard Sieves). A sample of each size class of the recovered salt substitute was analyzed by photo-microscopy using 100x magnification and phase contrast illumination. Visual inspection of the photomicrographs showed the following approximate average surface area coating: plus 35 mesh ("pretzel grade"), i.e. larger than 500 m, m, substantially 100% minus 35 to plus 60 mesh ("shaker grade") i.e. 250 to 5Q0/4m, about 90 to about 95% minus 60 mesh ("fines" or "popcorn grade"), i.e. smaller than 25Q zm, about 80 to about 95% Visual observation (without magnification) of particles in each of the above three size classes showed that the salt substitute was substantially identical in appearance to sodium chloride of like size. Moreover, the size classes of each of the above salt substitutes were found to be substantially free-flowing and substantially nonhygroscopic. Samples of the shaker grade composition were subjected to a taste test for evaluation along with samples of shaker grade portions of compositions of this invention described in Examples 6-8 hereinbelow. Samples of comparative materials were included in the test. Results of the test are set forth in Table IV, which appears after Examples 6-8 below. EXAMPLES 6-8 The procedure of Example 5 was repeated in each of these examples except that the amounts of sodium chloride and potassium chloride were varied over the allowing ranges: 3-15% sodium chloride and 77-65% potassium chloride (20% maltodextrin was employed in each of these three examples as in Example 5). The approximate amounts of the components of the compositions of Examples 5-8 are set forth below: Approximate Amount of Components (%) Components Ex.5 Ex.6 Ex.7 Ex.8 Potassium chloride 72 77 75 65 Maltodextrin 20 20 20 20 Sodium Chloride 8 3 5 15 The results of visual inspection with respect to appearance relative to the appearance of sodium chloride were substantially the same for Examples 6-8 as for Example 5 above. The taste panel's itemized evaluation by taste category for each of the products prepared in Examples 6-8 appear in Table IV below, along with the above indicated taste results for Example 5 and for the comparative materials referenced in Table IV. TABLE IV - TASTE PANEL RESULTS EMI22.1 <tb> Source <SEP> of <tb> Taste <SEP> Sample <SEP> ¯¯¯¯¯¯ <SEP> Taste <SEP> Characteristics <SEP> (a) <SEP> <SEP> ¯¯¯ <SEP> <tb> <SEP> Salti- <SEP> Bitter- <SEP> After- <SEP> Sweet <tb> <SEP> ness <SEP> # <SEP> <SEP> Metallic <SEP> ¯Cooling <SEP> taste <SEP> ness <tb> (I) Invention Example 5 (8% NaCl) 1.25 0.50 0.25 0.50 0 Example 6 (3% NaCl) 1.42 1.17 1.0 0.83 0 Example 7 (5% NaCl) 1.5 1.0 0.66 0.50 0 Example 8 (15% NaCl) 1.25 0.50 0.58 0.33 0 (II) Comparative Materials Sodium chloride 1 0 0 0 0 (Table Salt (Iodized) (Morton Salt Co.) Potassium chloride 1 3.25 3.25 3.0 0 ("6307 - Granular", Mallinckrodt) "Lite Salt" (b) 0.83 1.67 1.67 1.33 0 (Morton Salt Co.) (a) Each numerical result for each dlaracteristic is the arithmetic average of each panelist's numerical rating made in accordance with the rating system set forth in Table II. (b) Analysis: 49.5% NaCl, 49.5% KC1, 1% other (including calcium silicate, magnesium carbonate, dextrose and potassium iodide). An additional portion of the composition of Example 8 was submitted for taste panel evaluation and comparison with various material.s containing sodium chloride and potassium chloride. Results of the evaluation appear in Table V. TABLE V - TASTE PANEL RESULTS EMI24.1 <tb> Source <SEP> of <tb> Taste <SEP> Sample <SEP> Taste <SEP> Characteristics <SEP> (a) <tb> <SEP> Salti- <SEP> Bitter- <SEP> After- <SEP> Sweet <tb> <SEP> ness <SEP> Metallic <SEP> Cooling <SEP> taste <SEP> ness <tb> (I) Invention Example 8 (15% NaCl) 1.25 0.63 0.63 0.63 1.0 (II) Comparative Materials 20% NaCl + 80% KC1 (b) 1.0 3.0 3.0 3.0 0 50% NaCl + 50% KC1 (b) 1.13 2.75 1.75 2.25 0 "Lite Salt" (c) 1.25 2.75 1.75 3.0 0 (Morton Salt Co.) (a) Each numerical result for each characteristic is the arithmetic average of each panelist's numerical rating made in accordance with the rating system set forth in Table II. (b) 2-component mixtures within numerical range disclosed in Frank et al., U.S. Pat. Nos. 3,514,296 and Re. 27,981, each prepared by thoroughly admixing granular NaCl and granular KC1 in the indicated proportions until a homcgeneous product was attained. (c) Analysis: 49.5% NaCl, 49.5% KC1, 1% other (including calcium silicate, magnesium carbonate, dextrose and potassium iodide). As shown by the taste panel results in Table IV and Table V, the salt substitutes of the present invention, as illustrated by Examples 5-8, have been found to closely approach the taste of common salt and more closely approach such taste than the comparative materials set forth therein. It is recognized that different end users may desire different levels of sodium chloride, and accordingly the best salt-substitute composition embodying this invention will depend on the desires of a given end user. In general, however, the salt substitute set forth in Example 7 above is contemplated to be the best embodiment of a salt substitute containing potassium chloride, maltodextrin and sodium chloride from the standpoint of commercial attractiveness, while that set forth in Example 5 above is contemplated to be the best embodiment of such a salt substitute for overall taste appeal. EXAMPLE 9 A composition of this invention containing potassium chloride, maltodextrin (mud") and cream of tartar ("CT") was prepared in this example. Maltodextrin M100 (Grain Processing Corporation) 20 parts, and cream of tartar (McCormick & BR< Co.), 0.33 parts, were added with stirring to about 60 parts of water to form an aqueous coating mixture or solution containing about 25% maltodextrin M100 and about 0.41% cream of tartar, balance water such % amounts based on the combined weight of MD and water. Stirring was continued until a substantially uniform solution having substantial freedom from haze was formed. To a Hobart Model No. N-50 blender equipped with an electrical heater, an insulation jacket and an agitator was added 79.67 parts of potassium chloride (Code 6307 - granular, Mallinckrodt, Inc.). The resulting particulate bed of potassium chloride granules or crystals was agitated and heated to 120 C. and thereafter the aqueous solution containing maltodextrin and cream of tartar was slowly sprayed onto the bed while continuing agitation thereof. Spraying was effected at a rate such that the temperature of the agitated KCl-containing bed was maintained at approximately 1200C. throughout the spraying operation to effect continual removal of the resulting water vapor. After all the solution had been sprayed onto the agitated bed, agitation was continued for about 15 minutes to effect removal of additional water vapor. Thereafter, the resulting substantially dry, free-flowing salt substitute containing potassium chloride particles coated with the maltodextrin and cream of tartar was recovered and separated into three size classes using 60 mesh (250 m) and 35 mesh (500/m) screens (U.S. Standard Sieves). A sample of each size class of the recovered salt substitute was analyzed by photo-microscopy using 7-100x magnification and phase contrast illumination. Visual inspection of the photomicrographs showed the following approximate average surface area coating: plus 35 mesh ("pretzel grade"), i.e. larger than 500 , substantially 10096 minus 35 to plus 60 mesh ("shaker grade"), i.e. smaller than 250 m, about 90 to about 95% minus 60 mesh ("fines" or "popcorn grade"), i.e. smaller than 250ffln, about 80 to about 85% Visual observation (without r!,agnification) of particles in each of the above three size classes showed that the salt substitute was substantially identical in appearance to sodium chloride of like size. Moreover, the size classes of each of the above salt substitutes were found to be substantially free-flowing and substantially nonhygrcscopic. Samples of the shaker grade composition were subjected to a taste test for evaluation. Samples of comparative materials were included in the test. Results of the test are set forth in Table VI. TABLE VI - TASTE PANEL RESULTS EMI28.1 <tb> Source <SEP> of <tb> Taste <SEP> Sample <SEP> Taste <SEP> Characteristics <SEP> (a) <tb> <SEP> Salti- <SEP> Bitter- <SEP> # <SEP> <SEP> After <SEP> Sweet <tb> <SEP> ness <SEP> ¯ <SEP> etallic <SEP> Coolig¯ <SEP> taste <SEP> ness <tb> (I) Invention Example 9 1.67 1.17 0.42 0.63 0.83 KC1 79.67% (Core) MD 20% (Coating) CT 0.33% (Coating) (II) Comparative Materials Sodium Chloride (b) 1 0 0 0.5 0 Potassium Chloride (c) 1.33 2.33 2.5 2.33 0 Cumberland Nu Salt (d) 1.42 2.0 1.67 1.92 1.5 Norcliff T No Salt (e) 1 2.5 2.5 2.5 0 L.S. Salt-Free (f) 2.17 0.33 0.92 3.67 0.67 Adolph's Salt-Sub (g) 2.0 2.92 2.5 3.0 0 Feather. Salt-Sub (h) 1.33 1.5 2.17 1.92 0.5 M.S. Salt-Sub (i) 1.58 2.17 1.83 2.56 0.17 "KC1 Flo-Free Plus" (j) 1.17 3.0 1.67 2.58 1.0 For the significance of the annotations (a) to (j) reference should be made to the footnotes to Tables I. EXAMPLES 10 and 11 Co.mpositions of this invention containing potassium chloride, maltodextrin ("MD"), cream of tartar ("CT") and sodium chloride were prepared in these A examples. The preparation procedure of Example 9 was repeated in each of these examples except as follows: In Example 10, sodium chloride (4 parts) was additionally added with the MD and CT to form the coating mixture or solution and the amount of potassium chloride employed was 75.67 parts. In Example 11, sodium chloride (15 parts) was additionally added with the MD and CT and the amount of potassium chloride employed was 64.67 parts. In each of these examples, the amount of water employed in the coating mixture was such that the concentration of MD therein was about 25-30% based on the total weight of MD and water. The approximate amounts of the components of the compositions of Examples 10 and 11 are set forth below: below: tpproximate Amount of Components (%) Coponnts Lox.2 Ex.3 Potassium chloride 76 65 Maltodextrin ("MD") 20 20 Cream of Tartar ("CT") 0.33 0.33 Sodium Chloride 4 15 The results of visual inspection with respect to appearance relative to the appearance of sodium chloride were substantially the same for Examples 10 and 11 as for Example 9 above. Samples of the shaker grade portion of each of the compositions of Example 10 and Example 11 were subjected, to a taste test for evaluation. Samples of comparaXive materials were included in each test. Taste panel itemized evaluations by taste category for Example 10 and Example 11 appear in Table VII and Table VIII, respectively, along with evaluations for the comparative materials. TABLE VII - TASTE PANEL RESULTS EMI30.1 <tb> Source <SEP> of <tb> Taste <SEP> Sample <SEP> Taste <SEP> Characteristics <SEP> (a) <tb> <SEP> Salti- <SEP> Bitter- <SEP> @ <SEP> <SEP> After- <SEP> Sweet <tb> <SEP> ness <SEP> Metallic <SEP> Cooling <SEP> taste <SEP> ness <tb> (I) Invention Example 10 1.33 1.17 0.75 1.17 0.67 KC1 75.67% (Core) MD 20% (Coating) CT 0.33% (Coating) NaCl 4% (Coating) (II) Comparative Materials "Nu Salt" (b) 1.08 2.17 2.0 1.67 1.0 (Cumberland Packing Corp.) Coated KCl-Containing Composition (c) 1.58 1.67 0.92 1.67 0.5 75% KC1 (Core) 20% MD (Coating) 5% NaCl (Coating) Coated KCl-Containing 1.25 0.75 0.58 1.08 1.33 Composition (d) 72% KC1 (Core) 20% MD (Coating) 8% NaCl (Coating) Sodium Chloride 1.0 0 0 0.67 0 (Morton) (a) Each numerical result for each characteristic is the arithmetic average of each panelist's numerical rating made in accordance with the rating system set forth in Table II. (b) Approximate analysis: 84% KC1, 15% dextrose, 0.08 "CT" (Cream of Tartar), 0.7% insoluble matter, 1.5% water. (c) Prenared by spraying an aqueous solution containing 20 parts MALTRIN# M100 maltodextrin ("MD"), 5 parts NaCl and approximately 60 parts water onto an agitated bed of KC1 (Code 6307 - granular, Mallinckrodt, Inc.), 75 parts, maintained about 1200C. and continuing agitation at such temperature until the resulting coated particles were substantially dry. (d) Prered as in note (c), except with different amounts of KC1 and NaCl. ABLE VIII - TASTE PANEI RESULTS EMI31.1 <tb> Souroe <SEP> of <tb> Taste <SEP> Sample <SEP> Taste <SEP> Characteristics <SEP> (a) <SEP> # <SEP> <tb> <SEP> Salti- <SEP> Bitter- <SEP> After- <SEP> # <SEP> Sweet <tb> <SEP> ness <SEP> Metallic <SEP> Cooling <SEP> taste <SEP> ness <tb> (I) Invention Example 11 1.13 0.75 0.5 0.5 1.38 KC1 64.67% (Core) MD 20% (Coating) CT 0.33% (Coating) NaCl 15% (Coating) (II) Comparative Materials 20% NaCl + 80% KC1 (b) 1.0 3.0 3.0 3.0 0 50% NaCl + 50% KCl (b) 1.13 2.75 1.75 2.25 0 "Lite Salt" (c) 1.25 2.75 1.75 3.0 0 (Morton Salt Co.) Coated KCl-Containing Composition (d) 1.25 0.63 0.63 0.63 1.0 65% KC1 (Core) 20% MD (Coating) 15% NaCl (Coating) Sodium Chloride 1.0 0 0 0 0 ("7851 - Granular," Mallinckrodt, Inc.) (a) Each numerical result for each characteristic is the arithmetic average of each panelist's numerical rating made in accordance with the rating system set forth in Table II. (b) 2-component mixtures within numerical range disclosed in Frank et al., U.S. Pat. Nos. 3,514,296 and Re. 27,981, each prepared by thoroughly admixing granular NaCl and granular KC1 in the indicated proportions until a homogeneous product was attained. (c) Analysis: 49.5% NaCl, 49.5% KC1, 1% other (including calcium silicate, magnesium carbonate, dextrose and potassium iodide. (d) Prey red by spraying an aqueous solution containing 20 parts MALTRIN# M100 maltodextrin ("MD"), 15 parts NaCl and approximately 60 parts water onto an agitated bed of KC1 (Code 6307 - granular, Mallinckrodt, Inc.), 65 parts, maintained about 120 C. and continuing agitation at such temperature until the resulting coasted particles were substantially dry. As shown by the taste panel results in Table VI, Table VII and Table VIII, the salt substitutes of the present invention, as illustrated by Examples 9-11, have been found to closely approach the taste of common salt (sodium chloride) and more closely approach such taste than the other comparative materials set forth therein in at least one taste characteristic. It is recognized that different end users may desire different levels of sodium chloride, and accordingly the best salt-substitute composition embodying this invention will depend on the desires of a given end user. In general, however, regarding "salt-free" compositions containing potassium chloride, maltodextrin, and cream of tartar, the salt substitute set forth in Example 9 is contemplated to be the best embodiment of this invention; regarding NaCl-containing compositions, the four component salt substitute set forth in Example 10 above is contemplated to be the best embodiment from the standpoint of commercial attractiveness, while the composition set forth below is contemplated to be the best embodiment of a four component composition for overall taste appeal: : Core Approximate Amount potassium chloride 71.67% Coating Mixture maltodextrin M100 20% cream of tartar 0.33% sodium chloride 8% It is contemplated that carrying out production of large-scale (e.g., comr;lercial-size) quantities of the salt substitute of the present invention can best be effected using fluidizedThed fluidization for agitation of the potassium chloride particles, with a flow of warm air as the medium for fluidizing the bed, the air flow serving to remove the water vapor formed in the bed.

Claims: CLAIMS: 1. A salt substitute composition which comprises coated particles, each particle comprising: (a) a core comprising potassium chloride and (b) a coating on said core, said coating comprising maltodextrin, wherein the dextrose equivalent (D.E.) of the combined core and coating is not more than 10 D.E. units. 2. A composition according to Claim 1, wherein the coating comprises maltodextrin and is free of sodium chloride, wherein the dextrose equivalent (D.E.) of the combined amount of potassium chloride and maltodextrin is not more than 10 D.E. units and wherein the components are present in the percentage amounts set forth: potassium chloride: from about 99 to about 60%, preferably from about 90 to about 70%, and even more preferably from about 85 to about 80%, for example about 80%, and maltodextrin: from about 1 to about 40%, preferably from about 10 to about 30%, and even more preferably from about 15 to about 20%, for example about 20%, wherein the percentage amounts are by weight based on the combined weight of said components. 3. A composition according to claim 1, wherein the coating comprises a mixture containing: (i) maltodextrin having a dextrose equivalent of from about 5 D.E. to about 20 D.E. and (ii) sodium chloride, wherein the dextrose equivalent (D.E.) of the combined amount of potassium chloride, maltodextrin and sodium chloride is not more than 10 D.E. units, and wherein the ingredients are present in the percentage amounts set forth: potassium chloride: from about 90 to about 17%, preferably from about 85 to about 65%, maltodextrin: from about 7 to about 30%, preferably from about 15 to about 20%, and sodium chloride: from about 0.1 to about 75%, preferably from about 0.2 to about 15%, wherein the percentage amounts are by weight based on the combined weight of said ingredients. 4. A composition according to claim 3, wherein the amount of potassium chloride is about 75%, the amount of maltodextrin is about 20%, and the amount of sodium chloride is about 5%. 5. A composition according to claim 3, wherein the amount of potassium chloride is about 72%, the amount of maltodextrin is about 20% and the amount of sodium chloride is about 8%. 6. A composition according to claim 1, wherein the coating comprises a mixture containing: (i) maltodextrin and (ii) cream of tartar, wherein the dextrose equivalent (D.E.) of the combined amount of potassium chloride, maltodextrin and cream of tartar is not more than 10 D.E. units, and wherein the components are present in the percentage amounts set forth: potassium chloride: from about 91 to about 59%, preferably from about 40 to about 69% maltodc-xtrin; from about 1 to about 40%, preferably from about 10 to about 30, and cream of tartar: from about 0.1 to about 0.9%r preferably from about 0.1 to about 0.7%, wherein the percentage arnounts are by weight based on the combined weight of said components. 7. A co.npcsition according to Claim 6, wherein the amount of potassium chloride is about 79.67%, the amount of maltodextrin is about 20%, and the amount of cream of tartar is about 0.33%. 8. A composition according to any one of Claims 1, 2, 6 and 7, wherein the composition is free of sodium chloride. 9. A composition according to Claim 6 or 7, wherein said mixture further includes sodium chloride and the dextrose equivalent (D.E.) of the combined amount of potassium chloride, maltodextrin, cream of tartar and sodium chloride is not more than 10 D.E. units. 10. A composition according to Claim 9, wherein the components are present in the percentage amounts set forth: potassium chloride: from about 91 to about 19%, preferably from about 91 to about 29%, maltodextrin: from about 1 to about 40%, preferably from about 10 to about 30%, cream of tartar: from about 0.1 to about 0.9%, preferably from'about 0.1 to about 0.7%, and sodium chloride: up to about 50%, preferably from about 0.1 to about 50%, wherein the percentage amounts are by weight based on the conbined weight of said components. 11. A composition according to Claim 10, wherein the amount of potassium chloride is about 75.67%, the amount of maltodextrin is about 20%, the amount of cream of tartar is about 0.33% and the amount of sodium chloride is about 48. 12. A composition according to Claim 10, wherein the amount of potassium chloride is about 71.67%, the amount of maltodextrin is about 20%, the amount of cream of tartar is about 0.33% and the amount of sodium chloride is about 8%. 13. A composition according to any one of Claims 1 to 12, wherein said maltodextrin is a water-soluble maltodextrin including as at least a major portion thereof one or more polysaccharides having a degree of polymerization (D.P.) of at least 10. 14. A composition according to any one of claims 1 to 13, wherein said maltodextrin is a starch hydrolyzate. 15. A composition according to any one of Claims 1 to 14, wherein said maltodextrin has a D.E. in the range from about 5 to about 20 D.E. units, preferably in the range from about 5 to about 15 D.E. units, for example a D.E. in the range fro bout 9 to about 12 D.E. units. 16. A composition according to any one of Claims 1 to 15, wherein said maltodextrin has the following saccharide content as determined by high performance liquid chromatography: Saccharides - by Degree Amount of Polymerization From About (%) To About (%) DP1 0.3 0.8 DP2 2.3 2.9 DP3 4.2 5.0 DP4 3.3 4.1 DP5 2.7 3.4 DP6 0.7 6.0 DP7 6.5 8.3 DP8 4.2 5.3 DP9 2.8 3.6 DP10 0.6 2.9 DP (higher than 10) 57 68 17. A composition according to Claim 16, wherein said saccharide content is as follows: Saccharides - by Degree of Polymerization ¯ Amount (%) DP1 about 0.5 DP2 about 2.7 DP3 about 4.3 DP4 about 3.7 DP5 about 3.1 DP6 about 5.0 DP7 about 7.1 DP8 about 4.5 DP9 about 3.1 DP10 about 1.6 DP (higher than 10) about 64 18. A composition according to any one of Claims 1 to 17, wherein at least 60%, and preferably at least 80% of the surface area of said core is coated with said coating. 19. A process for preparing a salt-substitute composition, said process comprising the steps: (A) providing a bed of particles comprising crystalline potassium chloride; (B) agitating said bed and heating said bed to a temperature of from about 1200 to about 140 C.; (C) spraying an aqueous solution containing maltodextrin and, optionally sodium chloride, cream of tartar, or e mixture thereof, @nto said bed while maintaining said bed under agitation and at said temperature; (D) removing from said bed water vapor formed therein during said spraying step; and (E) recovering a coated-particle salt-substitute composition, each particle comprising: (1) a core comprising potassium chloride and (2) a coating on said core, said coating comprising maltodextrin and, optionally, sodium chloride, cream of tartar, or a mixture thereof.

Inventors: BELL, ALEXIS D., MEYER, DAVID R.
Applicants: MALLINCKRODT, INC. (A DELAWARE CORPORATION)
Application year: 1984
Main classification: A23L1
IPC codes: A23L1