The present invention relates to a method and resulting food composition for reducing sodium in food products without impacting the salty taste of said food products. In particular, the present invention pertains to a method of producing a food composition, the method comprising the steps of: gelling a non-starch hydrocolloid polymer in an aqueous food matrix; cooling the food matrix comprising the jellified hydrocolloid polymer; and adding sodium to the cooled food matrix to form the food composition.

The present invention relates to a method and resulting food composition for reducing sodium in food products without impacting the salty taste of said food products. In particular, the present invention pertains to a method of producing a food composition, the method comprising the steps of: gelling a non-starch hydrocolloid polymer in an aqueous food matrix; cooling the food matrix comprising the jellified hydrocolloid polymer; and adding sodium to the cooled food matrix to form the food composition.

A low sodium salt composition and method for manufacture are provided. The composition generally includes salt, such as sodium chloride, and one or more crystallization interrupters. The composition is in the form of amorphous particles, optionally in combination with other ingredients.

A low sodium salt composition and method for manufacture are provided. The composition generally includes salt, such as sodium chloride, and one or more crystallization interrupters. The composition is in the form of amorphous particles, optionally in combination with other ingredients.

The disclosure provides methods of producing a salt product which includes starting with a quantity of salt, placing the salt under an infrared light for a period of time, exposing the salt to sunlight for a period of time, exposing the salt to maifan stones for a period of time, and roasting the salt while being contained in clay pots that are surrounded with elements such as apatite, tourmaline, germanium, maifan (barley stone), volcanic rocks, titanium, and illite at high temperature for a period of time. The salt may include sea salt.

The disclosure provides methods of producing a salt product which includes starting with a quantity of salt, placing the salt under an infrared light for a period of time, exposing the salt to sunlight for a period of time, exposing the salt to maifan stones for a period of time, and roasting the salt while being contained in clay pots that are surrounded with elements such as apatite, tourmaline, germanium, maifan (barley stone), volcanic rocks, titanium, and illite at high temperature for a period of time. The salt may include sea salt.

A method for pickling a marine product under conditions satisfying the following a) to c): a) the total ionic strength during treatment is from 0.2 to 0.8 mol/kg; b) the total sodium chloride concentration is less than 1.5% by weight; and c) the pH of the pickled shrimp meat is from 6.5 to 8.6, where, the total ionic strength and total sodium chloride concentration mean the ionic strength and the sodium chloride concentration with respect to the sum of the weight of the marine products and the weight of the water of the pickling solution, assuming that the weight of the marine products is the weight of water.

A method for pickling a marine product under conditions satisfying the following a) to c): a) the total ionic strength during treatment is from 0.2 to 0.8 mol/kg; b) the total sodium chloride concentration is less than 1.5% by weight; and c) the pH of the pickled shrimp meat is from 6.5 to 8.6, where, the total ionic strength and total sodium chloride concentration mean the ionic strength and the sodium chloride concentration with respect to the sum of the weight of the marine products and the weight of the water of the pickling solution, assuming that the weight of the marine products is the weight of water.

The present invention relates to a process to prepare a free-flowing salt product comprising sodium chloride (NaCl) and/or potassium chloride (KCl), wherein the salt product has a particle size of from 50 μm to 1000 μm, which process comprises the steps of (a) processing a source of pure NaCl, pure KCl, or mixture of salts, to form particles with an average size of less than 100 micrometer; (b) subsequently, compacting the particles from step a) using a pressure of from 40 to 400 MPa; and optionally, crushing the thus obtained particles; and (c) subsequently, absorbing one or more agents into the salt particles, characterized in that no agent is added in or during steps a) and b) or between steps a) and b).

The present invention relates to a process to prepare a free-flowing salt product comprising sodium chloride (NaCl) and/or potassium chloride (KCl), wherein the salt product has a particle size of from 50 μm to 1000 μm, which process comprises the steps of (a) processing a source of pure NaCl, pure KCl, or mixture of salts, to form particles with an average size of less than 100 micrometer; (b) subsequently, compacting the particles from step a) using a pressure of from 40 to 400 MPa; and optionally, crushing the thus obtained particles; and (c) subsequently, absorbing one or more agents into the salt particles, characterized in that no agent is added in or during steps a) and b) or between steps a) and b).