VERFAHREN ZUR BEHANDLUNG VON KOCHSALZ

摘要

1361510 Modified common salt SATO SHOKUHIN KOGYO KK 6 June 1972 [15 June 1971] 26414/72 Heading A2B [Also in Division Cl] Modified common salt particles a major part of which are substantially spherical, porous, of diameter from 50 to 200 microns, of bulk density from 0.4 to 0.7 g/cm3 and are comprised of a plurality of microcrystals of common salt bonded together by a dry water soluble substance which has a viscosity of at least 500 cps measured as a 2% aqueous solution thereof at 25‹C are prepared by dissolving said substance in brine and spray drying the resulting solution. The salt content of the brine may be at least 15% by weight and the water soluble substance may be guar gum, propylene glycol alginate, tamarind seed polysaccharide, locust beangum tragacanth gum, carrageein gum or carboxymethylcellulose and may be present in an amount of from 0.1% to 10% by weight of the common salt in the brine. Seasoning substances, e.g. spices and herbs, colouring matter, anti-oxidants, perfumes and food mixture modifying agents may be added to the brine in an amount up to 5% by weight of the common salt. The resulting modified salt particles may be mixed with edible organic solvents, e.g. soyabean oil, ethyl alcohol or propylene alcohol and added to foodstufls, e.g. butter, cheese, baking dough, rice crackers, potato chips and cornflakes or mixed with particulate seasoning material, e.g. sesame or monosodium glutamate.