http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019508048-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C02F2103-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 2017-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019508048-A |
| titleOfInvention | Method for producing liquid low sodium food salt |
| abstract | A method of producing liquid low sodium food salt (100), wherein the mixture (20) is water (1), sodium chloride (2) in an amount set to 14 wt% to 26 wt%, 0.1 wt% An edible acceptable anion (4) selected from carbonate ion, iodate ion, acetate ion, ascorbate ion, citrate ion, propionate ion, tartrate ion and sorbate ion at a concentration of ̃5% by weight Containing the said method. This reduces the electrostatic force between sodium and chloride ions and increases ion mobility for a solution containing only the same amount of NaCl. This increases the depth of taste of the mixture, ie provides a stronger perception of saltiness by the subject. Furthermore, this mixture can increase kinetic energy and further increase ion mobility by being subjected to diffusion (17) of gas (7). This effect can be measured by measuring ion mobility and / or measuring the zeta potential of the solution using one of the available techniques. In the step (17) of diffusing the air bubble (7), the solution (20) is allowed to flow through a diffusion tube (50) such as a venturi tube (50) to obtain the maximum effect on ion mobility, or the aqueous solution Bubbling gas (7) in a reservoir (30) containing (20) may be included. In particular, said edible acceptable anion (4) comprises bicarbonate anion, and said gas (7) of said diffusion step by venturi or bubbling contains carbon dioxide (FIG. 12). [Selected figure] Figure 12 |
| priorityDate | 2016-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 75.