Patent ID: 7208189

Claim:
A process for preparing a low sodium salt of vegetable origin, said process comprising the steps of: a) obtaining Eucheuma plants and drying the Eucheuma plants to a predetermined moisture level, b) either crushing, or hammering, or both crushing and hammering the dried Eucheuma plants produced in step (a) at room temperature for a period in the range of 10 to 30 minutes and separating adhered crude salt from the dried Eucheuma plants, the crude salt comprising 90–99% by w/w potassium chloride and traces of micronutrients, c) harvesting Salicornia plants, removing oil bearing seeds from the Salicornia plants, and drying the Salicornia plants to a predetermined moisture content, d) crushing the dried Salicornia plants produced in step (c) at room temperature and separating crude salt from the dried Salicornia plants, the crude salt comprising 20 to 60% by w/w sodium chloride and traces of micronutrients, e) mixing the crude salt obtained in step (d) with the crude salt of step (b) in a ratio in the range of 1:5 to 5:1 to form a crude salt mixture, f) incinerating the crude salt mixture obtained in step (e) at a temperature in the range 300° C. to 600° C. for a period of 1 to 10 hours to obtain an incinerated mixture comprising a crude low sodium salt devoid of organic matter, g) dissolving the incinerated mixture produced in step (f) in water and preparing a salt solution, and h) filtering the salt solution produced in step (g) and concentrating the resulting salt solution to obtain the low sodium salt of vegetable origin.