EDIBLE SALT WITH ZERO SODIUM TECHNICAL FIELD

This invention relates to a salt that does not contain sodium in its content. KNOWN STATUS OF TECHNIQUE

In chemistry, the substance formed together with water as a result of a chemical reaction between an acid and a base is called as salt. There are hundreds of salt types different from one another. However, in daily spoken language, known table salt is intended by the word "salt"; chemical composition of table salt is comprised of sodium chloride.

The table salts currently being used include Na mineral, the excessive use of which is known to be harmful to human health. In SALTTURKEY (2009) study, it was determined that salt consumption of Turkish people is three times higher than the people of other countries. As may be known, consuming too much Na gives rise to strokes (paralysis), hypertension, cardiovascular diseases, obesity, metabolic syndrome, osteoporosis, stomach cancer and even asthma crises.

According to a newly-published study in the English Medical Journal, consuming less salt decreases the risk of cardiovascular diseases and risk of heart attack in the ratios ofone fourth and one fifth, respectively.

It was already known by the experts that consuming too much salt could increase the blood pressure, and high tension, in turn, could increase the risk of heart attack and stroke. However, in new investigations performed, this connection has been proved and the extent of the harm, which may be given by salt, has been revealed. It is known that daily intake of salt should not exceed 6 grams (the amount suggested for the adults); and it is told by the experts that reducing the salt consumption slightly also has a big effect on the risk of cardiovascular diseases.

Of the people considerably decreasing their salt consumption, the probability of undergoing cardiovascular diseases in the next 10-15 years decreases at the rate of 25 percent. And mortality risk of these persons due to cardiovascular diseases is decreased by 20 percent.

Currently, NaCI and KCI individually or in combination in various rates are used to obtain table salts both in our country and in the world. Together with these types of salts, harmful Na mineral is also given even if just a bit; as for the other mineral, K, although it is useful for the body at a certain rate, it may be harmful in patients with kidney diseases and patients using cardiac drugs and hypertension drugs owing to interaction of the drugs with this mineral. This type of patients requires very strict follow-up and monitoring. Furthermore, it can cause taste imperfection in foods when used as raw or cooked because of its KCL content. DESCRIPTION OF THE INVENTION

The present invention overcomes all the negativities mentioned above. Furthermore, Na is not used at all (because people take Na mineral in sufficient amount for their bodies with almost all the foods they take), and K is used in a ratio according to the requirement of the body and in an amount with minimal side effects; and a mixture is formed which enables excretion of the excessive Na in the body in an indirect way by making additions in parallel to considered daily mineral requirement, and prioritizing not to spoil the metabolic table in the blood. In the usage of this salt as raw or cooked, it has been tried to protect the habitual taste feeling as much as possible, and to ensure satisfaction of the consumers.

The objective of the present invention is to produce a salt that can be used without creating any taste problems, that can be used in both raw and cooked forms in foods in the direction of the fact that any changes in the taste habit is not desired that is the most serious inconsistency problem of the constricting salt usage, which is the most important and valid method in reducing high Na consumption, which has been started to be suggested all over the world, and even some prohibitions have been put into force, and the applications of which have been started also in our country, and to try eliminating such problem in the health individuals, individuals prone to illness and patients. When developing said invention, structure, daily requirements, and equilibriums of the body, and taken drugs, and diseases have been considered with an approach different from the salts with KCI-weighed contents Main purposes include postponing or preventing the patients and healthy individuals, and the individuals prone to illness, which have spoilt life style and genetic load from undergoing diseases, or decreasing the course of a current disease, and decreasing the dose, variety and amount of used drugs.

BRIEF DESCRIPTION OF THE DRAWINGS

Drawing 1 , is the production flow chart of the edible salt with zero sodium DESCRIPTION OF THE INVENTION

Present invention consists of following chemicals: -Potassium Chloride 25-100%

-Potassium Sulphate 0.1-5%

-Potassium Citrate 0.1-5%

-Potassium Phosphate 0.1-5%

-Mono Potassium Glutamate 0.1-5%

-Magnesium Chloride 1-40%

-Magnesium Sulphate 0.1-40% -Magnesium Oxide -Calcium Chloride 1-40%

-Calcium Sulphate 0.1-40%

-Calcium Phosphate 1-40%

-Calcium Stearate 1-5%

-Ammonium Chloride 1-40%

-L-Arginine 0.1-15%

-L-Glutamic Acid 0.1-5%

-L-Lysine Mono Hydrochloride 1-25%

-Carbonate 0.1-4%

-Tartaric Acid 0.1-5%

-Silica 0.1-5%

-Lead 2 ppm (max)

-Iodine 5-50 ppm

-Copper 2 ppm (max)

-Arsenic 0.1 ppm (max)

-Cadmium 0.5 ppm (max)

-Mercury 0.1 ppm (max)

First of all, above-mentioned minerals are mixed. After quality control is carried out, the mixture is pickled with water. This mixture is boiled at 100 °C. Boiled mixture enters into the crystallizing process and after this process, it is taken to the heat treatment and dried. Dried mixture is then screened and quality controlled and then sent to the metal separating detectors. Here, it is separated from harmful metals found high, and the salt takes its final state.