Use of a salt mixture

The invention relates to a process for salting foodstuffs. The process makes use of a mixture which contains a magnesium compound, potassium chloride, sodium chloride and, in addition to this, lysine hydrochloride, such that the quantity of magnesium ions is 2...15%, while that of potassium ions is...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	KARPPANEN, PIRJO KYLLI MARIA LAELIA, KARPPANEN, HEIKKI OLAVI
Format:	Patent
Sprache:	eng ; fin ; swe
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a process for salting foodstuffs. The process makes use of a mixture which contains a magnesium compound, potassium chloride, sodium chloride and, in addition to this, lysine hydrochloride, such that the quantity of magnesium ions is 2...15%, while that of potassium ions is 15...40%, that of sodium ions is 14...80% and that of hydrogen ions is 1...5%, of the total molar quantity of the said ions. The use of lysine hydrochloride improves the salty taste of the foodstuff and decreases the harmful effects of the sodium chloride.