The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Nov. 15, 2016

Filed:

Apr. 03, 2013
Applicant:

Eminate Limited, Nottinghamshire, GB;

Inventors:

Stephen John Minter, Derbyshire, GB;

Sarah Maude, Nottinghamshire, GB;

Assignee:

EMINATE LIMITED, Nottinghamshire, GB;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A61K 9/14 (2006.01); A23L 1/221 (2006.01); A21D 2/18 (2006.01); A21D 2/02 (2006.01); A61K 47/46 (2006.01); A61K 47/10 (2006.01); A23L 1/237 (2006.01); A23L 1/00 (2006.01); A23L 1/052 (2006.01); A23L 1/09 (2006.01); A23L 1/231 (2006.01); C01D 3/04 (2006.01); A61K 47/02 (2006.01);
U.S. Cl.
CPC ...
A23L 1/237 (2013.01); A21D 2/02 (2013.01); A21D 2/183 (2013.01); A23L 1/0038 (2013.01); A23L 1/052 (2013.01); A23L 1/095 (2013.01); A23L 1/221 (2013.01); A23L 1/231 (2013.01); A61K 47/02 (2013.01); A61K 47/10 (2013.01); A61K 47/46 (2013.01); C01D 3/04 (2013.01); C01P 2004/34 (2013.01); C01P 2004/61 (2013.01); C01P 2006/20 (2013.01);
Abstract

A method of preparing a salt product comprises the steps of: (i) providing a mixture which comprises salt dissolved in a solvent, said mixture further containing an organic material that is solid under ambient temperature conditions; and (ii) atomizing said mixture and evaporating said solvent to produce a salt product comprised of particles of salt incorporating said organic material. The organic material may be a polymer such as a carbohydrate (e.g. maltodextrin or Gum Arabic). Novel salt products are disclosed which comprise hollow particles having a shell formed for individual crystallites of salt. The salt product is useful as a seasoning for food and may be used in lower amounts than conventional salt to provide the same taste. Particular advantages are obtained in the baking of bread.


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