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Process for removing the bitterness from potassium chloride Process Cited U.S. Patent Documents
1978040 October 1934 Daitz 2824008 February 1958 Perri et al. 2922697 January 1960 Bell et al. 4068006 January 1978 Moritz 4216244 August 1980 Allen, Jr. et al. 4473595 September 1984 Rood et al. 4775546 October 1988 Higurashi et al.
Foreign Patent Documents
59-154958 Sep., 1984 JP
59-210866 Nov., 1984 JP
9000522 Jan., 1990 WO
Primary Examiner: Weinstein; Steven Assistant Examiner: Aberle; J. Attorney, Agent or Firm: Welsh & Katz, Ltd.
U.S. PATENT # 5173323 Inventor: John yunis B.Omari Application #: 07/736,454 primary Class: 426/649 Filed: July 22, 1991
Abstract:
1. A process for removing the bitterness from potassium chloride comprising the steps of: dissolving potassium chloride in hot drinking water, up to about approximately 56.7%, by weight, forming a first solution; oscillating the pH of first solution; returning the pH of first solution to near neutral; cooling first solution, thereby causing a precipitate to form; separating precipitate from first solution; dissolving precipitate in hot drinking water to form a second solution; oscillating the pH of second solution; returning the pH of said second solution to near neutral; cooling second solution; mixing first solution and second solution to form a third solution; Per 100g of kcl, add 2g of a compound from the group consisting of the amino acids and their salts to to a third solution. drying new third solution to obtain a crystalline product.
2.A process for removing the bitterness from potassium chloride, as claimed in claim 1, wherein said oscillation of the pH of said first and second solutions consists of the steps of first raising the pH and then lowering the pH to near neutral.
3.A process for removing the bitterness from potassium chloride, as claimed in claim 2, wherein the pH of said first and second solutions is raised by the addition of potassium hydroxide.
4.A process for removing the bitterness from potassium chloride, as claimed in claim 2, wherein the pH of said first and second solutions is lowered by the addition of an acid from the group consisting of malic acid, fumaric acid, adipic acid, succinic acid, hydrochloric acid or phosphoric acid. 11 11 4.
5.A process for removing the bitterness from potassium chloride, as claimed in claim 1, wherein said oscillation of the pH of said first and second solutions consists of the steps of first lowering and then raising the pH to near neutral.
6.A process for removing the bitterness from potassium chloride, as claimed in claim 5, wherein the pH of said first and second solutions is raised by the addition of potassium hydroxide.
7.A process for removing the bitterness from potassium chloride, as claimed in claim 5, wherein the pH of said first and second solutions is lowered by the addition of an acid from the group consisting of malic acid, fumaric acid, adipic acid, succinic acid, hydrochloric acid or phosphoric acid.
8.A process for removing the bitterness from potassium chloride, as claimed in claim 5, wherein the amino acid or amino acid salt added to third solution is L-lysine mono hydrochloride.
9.A process for removing for removing the bitterness from potassium chloride comprising the steps of: dissolving potassium chloride, up to about 57% by weight in hot drinking water to form a first solution, then, oscillating the pH of said first solution; followed by returning the pH of said first solution to near neutral and then cooling said first solution, thereby causing a precipitate to form; then, separating said precipitate from said first solution; and, dissolving said precipitate in hot drinking water to form a second solution; then, oscillating the pH of said second solution followed by returning the pH to of said second solution to near neutral; and cooling said second solution; then, mixing first solution and second solution to form a third solution; and adding 2 grams of a compound from the group consisting of the amino acids and their salts, per 100 grams of potassium chloride, to one of the solutions from the group consisting of said first and said second solution; said second solution; or, said third solution; then drying said third solution to obtain a crystalline product.
10.A process for removing the bitterness from potassium cloride, as claimed in claim 9, wherein said oscillation of the pH consists of the steps of first raising the pH and then lowering it to near neutral.
11.A process for removing the bitterness from potassium chloride, as claimed in claim 10, wherein the pH of said first and second solutions are lowered by the addition of an acid from the group consisting of malic acid, fumaric, adipic acid, succinic acid, hydrochloric acid or phosphoric acid.
12.A process for removing the bitterness from potassium chloride, as claimed in claim 10, wherein the pH of said first and second solutions are raised by the addition of potassium hydroxide.
13.A process for removing the bitterness from potassium chloride, as claimed in claim 9, wherein said oscillation of the pH consists of the steps of first lowering the pH and then raising it to near neutral.
14.A process for removing the bitterness from potassium chloride, as claimed in claim 13, wherein the pH of said first and second solutions are lowered by the addition of an acid from the group consisting of malic acid, fumaric acid, adipic acid, succinic acid, hydrochloric acid or phosphoric acid.
15.A process for removing the bitterness from potassium chloride, as claimed in claim 13, wherein the pH of said first and second solutions are raised by the addition of potassium hydroxide.
16.A process for removing the bitterness from potassium chloride, as claimed in claim 9 wherein the amino acid or amino acid salt added to one of the solutions from the group consisting of said first and said second solutions; said second solution or said third solution is L-lysine mono hydrochloride.
BACKGROUND and properties:
Sodium Chloride (NaCl or common table salt), is a frequently used food additive and seasoning. It is generally known that NaCl can be harmful to the health of human beings, if consumed in excessive amounts or if certain health conditions exist. However, humans prefer food that has been seasoned with NaCl. Therefore, in recent years, as the harmful effects of NaCl have been recognized, attempts have been made to develop substitutes for NaCl that provide the same flavoring benefits without the harmful effects. These substitutes restrict or lower sodium intake.
One of these substitutes is potassium chloride (KCl). One problem with the use of KCl is that it is bitter and has an unpleasant after taste. Therefore, although its use aids in reducing the amount of NaCl consumed, it is an undesirable seasoning for food.
Various methods have been developed to try to alter the taste of KCl. Some of them mask the bitterness while others attempt to remove bitterness from the KCl, by combining it with various other salts and seasoning compounds.
The invention disclosed is a more effective method for removing the bitterness from KCl and for giving the same results regarding saltiness as NaCl. This process provides a product that can be used as a salt seasoning without mixing it with any other compounds. It can however, be mixed with other salts and/or mineral compounds to enable the addition of needed minerals to food, as will be described below.
Summery:
A primary object of this invention is to produce a palatable substitute for common table salt, derived from KCl, that provides the "salty" taste of NaCl without the addition of NaCl to the food and which can be used for salting food and can be used in the cooking, baking, frying and flavoring of food.
Another object of this invention is to produce a palatable substitute for common table salt, derived from KCl, that can be mixed with other compounds and salts, if desired, to add minerals, such as magnesium, to food.
The objects of this invention are achieved by a process in which KCl, up to about 56.7% of the solution, by weight is dissolved in hot drinking water. The pH of the solution is then oscillated and returned to near neutral by either first raising the pH by the addition of an appropriate base, such as potassium hydroxide (KOH) and then lowering the pH to near neutral by the addition of food acids, such as malic acid, fumaric acid, adipic acid, succinic acid, hydrochloric acid or phosphoric acid or, combinations of these acids; or, first lowering the pH and then raising it to near neutral. The solution is then cooled and the resulting precipitate separated from the solution (solution A).
The precipitate is then dissolved in hot drinking water (solution B) and the pH is again raised and lowered as described above. Solution A and solution B are then mixed together (solution C). A compound from the group consisting of the amino acids and their salts, in a minimum amount of 0.2% by weight of the KCl is added to solution C.
Solution C is then dried and the resulting crystalline product, treated KCl, (salt A) is ground and screened through US mesh 30-100.
Salt A can also be obtained by variations of the above process as will be discussed below.
Salt A is not bitter and does not have an unpleasant after taste. Salt A can then be mixed with anti-caking agents and can be used alone or mixed with other salts or mineral compounds for the addition of minerals to food.
Mixtures of salt A and NaCl do not lose their homogeneity because both KCl, from which salt A is derived, and NaCl have similar crystal structures. Both belong to cubic system and are close in specific gravity and refractive indices as the following table indicates:
______________________________________ SP. GR. REF IN. AT. WT. MOL. WT. SYNONYMA ______________________________________
KCl: 1.984 1.94 74.5 74.5 Nat. Silvite NaCl: 2.165 1.54 58.5 58.5 Nat. Halite
______________________________________
Since Potassium has a higher atomic weight than sodium, a mixture within a given ratio of NaCl: KCl will have a lower ratio of NA + : K + . This is demonstrated in the following table. Data is percent by weight.
______________________________________ KCl NaCl Na + K + NaCl:KCl Na + :K + ______________________________________
-- 100 39.32 -- -- -- 100 -- -- 52.35 -- -- 80 20 7.86 41.87 1:4 0.188 90 10 3.93 47.11 1:9 0.083 95 5 1.96 49.72 1:19 0.039 98 2 0.76 51.29 1:49 0.015
______________________________________
If 10 grams daily of a salt composed of 95% Salt A and 5% NaCl is consumed, then 4.853 grams of potassium and 0.182 grams of Sodium would be ingested. Thus, the relative sodium content is less than 5% of the sodium content in 10 grams of common table salt.
Taste tests were performed comparing food made with 100% salt A, a mixture of salt A and NaCl (95:5% Salt A: Nacl), and 100% NaCl. These tests resulted in findings that support the claims that salt A is not bitter and has a pleasant after taste. These tests and the results thereof are set forth below.
EXAMPLE (1) Mozzarella Cheese
Mozzarella cheese was made by lowering the pH of milk to 5.3 by adding diluted acid. The milk was then heated and curding substances added. The resulting curd was then cut and the whey drained. The curd was compressed for 2 hours, and then fed with water into a cooker-mixer where it was cooked at 170° F. for 15 minutes. The cooked curds were separated into 15 blocks, each weighing one pound, and cooled in cold water.
The blocks were then divided into 3 groups (5 blocks per group) and coated with 35 grams of salt A, salt A/Nacl mixture and NaCl respectively and placed in a mechanical mold for 24 hours.
The blocks of cheese were then cut into small pieces and placed on pre-numbered trays. Fifteen judges tasted the cheese from the numbered trays. Between each taste of cheese they ate bits of watermelon and cantaloupe to remove the taste of the previous cheese eaten. Each judge was asked to write their comments regarding taste, bitterness and the degree of saltiness of each cheese. Their comments were then collected and the judges were dismissed. (We note that during this taste testing portion, the judges were positioned in a fashion that they could not be influenced by each other).
The judges' sheets were then tallied and the findings are as follows: None of the judges found any of the cheese to be bitter or to have any aftertaste; 9 of the judges could not differentiate the degree of saltiness between the salts used; 5 Judges noted that salt A/NaCl was a little saltier than the others and, 1 judge noted that the cheeses coated with NaCl were saltier than the others.
Contributing to the human mind: Textbook: analysis of quality coasts and the effectiveness of quality control managers in a manufacturing firm titeled "Quality Control".
BY John B. Omari Bachelor in chemistry university of california los angeles Masters in business management pepperdine university los angeles Speciality degree in quality control university of california los angeles Quality engineering certification american society of quality Life-time membership certificate american society of materials
== References ==
- U.S. Patent and Trademark (2010).
[WikiEN-l] U.S. Patent and Trademark Office.