Most often, various chlorides are offered as salt substitutes, primarily potassium and magnesium, which also have a salty taste.

The important thing is that we, as a rule, do not get enough of these minerals (unlike sodium), and they are the main elements electrolyte balance our body. Meanwhile, a simple mechanical replacement of sodium chloride (table salt) with magnesium and potassium chlorides is not always possible, especially in technological process manufacturing meat products long-term storage (sausages, ham, sausages, etc.).

The Department of Animal Products Technology, University of Animal and Fishery Sciences, Nagpur, India, was involved in the evaluation of various parameters of meat products with reduced content table salt. The problem is that the technology for manufacturing meat products requires a fair amount of salt, the presence of which affects the taste, smell, functional indicators, safety and security (microbiological indicators). Potassium chloride is most often used as a salt substitute; other chlorine salts, flavor enhancers, and bitterness blockers are also used. There are many products with reduced salt content on the market, but consumers are very reserved about them. Developments towards the creation of new low-salt meat “healthy” products are an extremely urgent task (Crit Rev Food Sci Nutr. 2012).

The problem of introducing such “chemical” co-substitutes is being actively addressed in China, where the problem of a high level of diseases is extremely acute. of cardio-vascular system. First of all hypertension. A report on the China Salt Substitute Study Collaborative Group was published in the journal J Hypertens in 2007. The authors presented the results of a randomized, double-blind control comparative research to assess the long-term effects of use regular salt(100% sodium chloride) and salt substitute (65% sodium chloride, 25% potassium chloride and 10% magnesium chloride) on blood pressure (BP) in persons with high group risk of developing hypertension. 608 people with an average age of 60 years (56% women) were recruited, of whom 64% were found to have cardiovascular diseases, and 61% took some antihypertensive drugs. The mean blood pressure was 159 at 93 mm Hg. Some of those involved used regular salt at home, while others used a salt substitute. In the second group, systolic blood pressure decreased by an average of 5.4 mm Hg; no changes in diastolic blood pressure were detected. The authors consider the use of a salt substitute the specified composition how effective and inexpensive remedy lowering blood pressure in a wide range of consumers with high risk development of arterial hypertension.

At The George Institute of International Health, University of Sydney, Australia, they studied the effect of a salt substitute with a reduced sodium content and fortified with potassium (composition listed above) on the taste of food and its tolerance in rural population North of China. The effect of such salt on lowering blood pressure is known, but Unfortunately, it worsens the taste of food. A full-scale randomized study assessed the effect of a salt substitute and regular table salt on the salinity, smell of food and, in general, its taste. Assessments were carried out at baseline, 1, 6 and 12 months. Determined indicators various types homemade food and soup of standard salinity. It turned out that the feeling of saltiness of all dishes was lower in those who used the salt substitute, and the taste of the food was also changed, which did not change its overall attractiveness (Br J Nutr. 2009).

At the Institute of Pathology of the Cardiovascular System, Fuwai Academy Clinic Medical Sciences China, Beijing, China studied the effect of a salt substitute of the above composition on pulse wave indicators in people with high level development cardiovascular pathology- rural residents of China. Consumption of sodium-reduced, potassium-enriched salt substitutes is known to lower blood pressure, but may also have direct effects on vascular structure and arterial function. To test the hypothesis, a special China Salt Substitute Study was organized for 12 months, during which the effect of a salt substitute compared with regular table salt on blood pressure and heart rate in 600 rural residents of Northern China with an average age of 58.4 years (41% men) was studied ). Mean blood pressure at baseline was 150.1 to 91.4 mm Hg, and 75% of participants had cardiovascular disease. After 12 months of the study, systolic blood pressure decreased by an average of 7.4 mm, diastolic blood pressure by 2.8 mm. Level pulse pressure decreased by 4.5 mm and improvements in heart rate were noted. The authors conclude that using a salt substitute for 12 months not only helps lower blood pressure, but also reduces the “stiffness” of the vascular walls (Hypertens Res. 2009).

Recently, another study was launched by researchers at The George Institute of International Health, University of Sydney, Australia, and the Health Center of the University of Beijing, China, on the effects of replacing salt with a salt substitute. Residents of 120 settlements in Northern China were involved in the work, where the level of cardiovascular pathology and. primarily hypertension, the highest. The authors believe that when positive result This study will implement the program throughout China and recommend it for use in other countries (Am Heart J. 2013).

Potassium, magnesium and manganese chlorides have been studied as a salt substitute in the production of the famous Spanish Jamon hams. Research carried out by the Department of Food Technologies Polytechnic University Valencia, Spain. The resulting product was assessed for its physicochemical and microbiological data. These indicators did not worsen when replacing up to 45% of table salt with potassium chlorides (25%), calcium (15%) and magnesium (5%). But when replacing 70% sodium chloride with these compounds, the hardness of the product increased significantly (Meat Sci. 2010).

Another article was published by employees of the same institute in the journal Meat Sci. in 2012. The authors again studied the biochemical (activity of protease enzymes that promote protein breakdown) and taste qualities of ham with partial replacement of table salt with potassium, magnesium and calcium chlorides. Two mixtures were used - 50% sodium chloride and 50% potassium chloride, or 55% sodium chloride, 25% potassium chloride, 15% calcium chloride and 5% magnesium chloride. In all respects, the product made using both mixtures corresponded to those using ordinary salt, but potassium chloride gave it an unpleasant bitterness (Meat Sci. 2012).

The Department of Nutritional Sciences at Cornell University, New York, USA, also assessed the taste of food by partially replacing table salt with potassium chloride. The study found that the addition of this compound slightly increased the taste perception of saltiness and this mixture was more often chosen by consumers to improve the palatability of food. At the same time, an excess of potassium chloride was regarded as worsening the taste of food, which became bitter, “chemical” and metallic taste(J Food Sci. 2012) .

The School of Medicine and Health Sciences, Victoria University, Melbourne, Australia, studied the effects of partial substitution of potassium chloride for table salt on the texture, microstructure, palatability, and calcium, potassium, sodium, and phosphorus content of mozzarella cheese. The cheese was prepared in various options: only with sodium chloride or potassium chloride, as well as with salt ratios of 3:1, 1:1 and 1:3, in all samples 46 g/kg of cottage cheese and 4% brine containing the above salt mixtures were used. There were no differences in hardness, stickiness or other organoleptic indicators. Using electron microscopy (!) it was shown that on the 27th day of storage all samples had the same microstructure. There were also no differences in taste, sensation of saltiness, taste of vinegar, bitterness, or acidity (J Dairy Res. 2013).

Dyes are very popular in the food industry. They are responsible for giving the product an attractive appearance, which is initial stage attracting consumers. At subsequent stages, producers attract consumers with smell and taste. Food additive E124 belongs to the category of dyes. A food additive is a non-natural dye, that is, in nature in pure form he is absent. E124 is synthesized in laboratory conditions. This is the first sign that a food additive is most likely causing harm to the body, because everything that is not found in nature in its pure form is not natural and is not intended by nature for consumption. The food additive E124, also known as “crimson 4R”, has, according to its name, a crimson color. This probably means nothing to most people. Crimson color is a variety of scarlet color. Red poppy - shining example crimson in color natural form. The food additive E124 is present in a number of products that have certain shades of red: various desserts, supposedly “natural” juices, sweets, etc. The most dangerous, from a psychological point of view, is the use of E124 in juices: the bright saturated color attracts the consumer with an illusion naturalness of the product. E124 is also present in a number of carbonated and alcoholic drinks. However, shades of red are not the entire range of “activities” of the E124 additive. This food additive actively “collaborates” with other food additives, expanding the palette possible colors. In combination with additives E102 and E104, as well as E110, shades are created Brown, which are widely used in the confectionery industry. In combination with dyes of blue color it turns out purple. By appearance chemical element additive E124 refers to sodium salts and is resistant to high temperature, light, long-term storage, freezing, which significantly expands its use.

Food additive E124 Widely used in the confectionery industry to add attractiveness to various cakes, pastries, cookies and so on. E124 is also used in the production of various meat products, for example in canned food. Canned food is deliberately dyed to give it a brighter appearance, because dead processed flesh is not a very attractive product and will look very sad without coloring.

The food additive E124 is often used to tint processed fruits. For example, canned fruit - to return to them bright color, which they lost during thermal and chemical treatment.

E124: effect on the body

Like most dyes, the E124 food additive has a colossal harmful effect, especially on children's body. In children, this additive causes concentration and attention disorders, which will undoubtedly affect their school performance and overall learning ability. Also, the E124 supplement leads to hyperactivity of the child and, as a result, the development of various behavioral defects. Therefore, if your child behaves strangely, there is no need to take him to psychologists and stuff him with various calming tablets. It's enough to just stop poisoning him confectionery products, generously rich in the food additive E124 and other dyes that have a similar harmful effect. Also, the food additive E124 is strong allergen and at hypersensitivity may even cause anaphylactic shock and lead to fatal outcome. For asthmatics and people prone to illness in general respiratory tract, it is strongly recommended to avoid products containing E124, as their consumption can lead to attacks of suffocation and further deterioration of the general condition.

In countries such as the USA, Finland, Norway and others, authorities were forced to ban the food coloring E124 due to its obvious harm to the body. In the course of research, it was discovered that this food additive is a strong carcinogen and directly contributes to the development of oncological diseases. By the way, if you pay attention, the development of oncology around the world began only a few decades ago, when the food industry entered into symbiosis with the chemical industry and the widespread use of unnatural substances began. harmful products with various food additives, including type “E”.

It is worth noting interesting fact: in Russia, the food additive E124 is prohibited for coloring medications and use in the pharmaceutical industry, but is permitted for coloring food products. Apparently, causing harm to the health of supposedly “healthy” people who do not take pills is considered normal. Well, it’s quite logical: if a person does not go to the pharmacy, then he is healthy, which means he does not bring profit to the pharmaceutical industry. It's worth fixing this. But no more poisoning healthy people dangerous - they will die and will not bring profit. Simple rational logic on which legislation is based.

Thus, the food additive E124 is a strong carcinogen, the use of which should be avoided, especially since the list of products in which it is used is itself far from concept healthy eating.

E508 Potassium chloride

E508 Potassium chloride

E508. Potassium chloride (POTASSIUM CHLORIDE) is a gelling agent. It also performs the following technological functions: nutrient medium for yeast, stabilizer, salt substitute.

Synonyms: sylvite, potassium chloride, potassium hydrochloride; English potassium chloride, sylvine, sylvite; German Kaliumchloride, sylvin; fr. chloride de potassium, sylvine.

CAS No. 7447-40-7

Obtained by chemical reactions. The additive contains impurities harmful to the human body.

There is information that in the Codex Alimentarius, potassium chloride is allowed in 5 standards as a stabilizer in an amount of 2 to 5 g/kg of dry substance, individually or together with other stabilizers. In the Russian Federation, potassium chloride is allowed as a filler carrier and salt in food products according to TI in quantity according to TI (clauses 3.2.20,3.16.52 SanPiN 2.3.2.1293-03); as nutrient(feeding) for yeast for use in the food industry, application technology in accordance with TI (clause 5.4.19 of SanPiN 2.3.2.1293-03). It is used in the production of cream, condensed milk, milk powder and cream, and is used as a salt substitute for dietary nutrition.

Potassium chloride (E508) – has bad influence on the human body due to its synthetic nature (like all “food” additives) and the presence of impurities.

Food emulsifier E508 Potassium chloride. Benefits and properties of emulsifier E508

Properties food emulsifier E508 Potassium chloride, as well as its structure and distinctive features allow us to attribute this additive to the category of substances intended for use in the industrial production of food products. In addition to its emulsifying ability, the food emulsifier E508 Potassium Chloride is also known to act as a good stabilizer and salt substitute.

Other names for this additive are used much less frequently - potassium salt of hydrochloric acid, potassium hydrochloride, sylvin, potassium chloride, sylvite, Potassium chloride, kalium chloratum and sylvine.

Food emulsifier E508 Potassium chloride appearance It is a white substance with a crystalline structure that does not have any odor, but has a pronounced salty taste. In nature, that is, the natural environment, potassium chloride is found in the composition of sylvinite, as well as in the minerals sylvite and carnallite.

E508 is obtained chemically by reacting hydrochloric acid with potassium hydroxide, as well as from sylvite using flotation and halurgy. In the first case, the production process is based on the difference in solubility rate with increasing temperature regime, while in the second - on different ability to retain at the phase separation boundary in a liquid medium.

The chemical formula of the resulting additive is as follows - KCl. Food emulsifier E508 Potassium chloride is highly soluble in water, but practically insoluble in alcohol. The melting point of potassium chloride is considered to be 770C, and the substance boils at 1407C.

In the food industry, emulsifier E508 Potassium chloride can be used as a stabilizer in the production of condensed and powdered milk, cream and a dry analogue of this product. The supplement appears in dietary nutrition as a salt substitute. In addition, the food emulsifier E508 Potassium Chloride acts as a nutrient medium for yeast cultures.

The properties of the food emulsifier E508 Potassium Chloride are widely used and in medical purposes. As a rule, it helps in the treatment of disorders heart rate, lack of potassium in the body, as well as intoxication due to the administration of glycosides and cardiac diuretics. In addition, E508 is one of the most popular and most commonly used agricultural potash fertilizers.

According to most scientists, the benefits of the food emulsifier E508 Potassium Chloride for human health exceed the probable harm from its use. In this regard, the additive is recognized as safe and is not prohibited for use in the food industry by many world powers.

It has been established that in in moderation The benefit of the food emulsifier E508 Potassium chloride is to normalize the acid-base state, as well as replenish the lack of potassium in the body. Potassium chloride is an activator of cytoplasmic enzymes that takes part in protein synthesis and transport of essential amino acids. Besides, this substance promotes better conductivity nerve impulses.

Potassium chloride is a substance also known as food additive E508, Potassium chloride, Potassium hydrochloride, Potassium hydrochloride, Potassium chloride, Kalium chloratum, Sylvine, Sylvine and Sylvite.

Moreover, the latter names reflect its location in nature. IN natural conditions it occurs as the minerals sylvite, sylvinite and carnallite. Of these, it is usually produced on an industrial scale. But it is also possible to obtain it during chemical reactions, for example, when interacting Of hydrochloric acid(E507) with potassium hydroxide. Externally, potassium chloride is colorless crystals that form a mass of white crystalline powder. It has no odor and tastes bitter and salty. It has good solubility in water, but is insoluble in ethyl alcohol.

In the Russian food industry, the E508 additive is approved for use in some products according to their technical specifications (for example, in powdered milk, cheeses, canned fruits and vegetables, etc.). At the same time, it acts as a gelling agent, giving them the necessary consistency.

This supplement is safe for humans. When consumed orally, it is easily absorbed, quickly excreted by the kidneys and has a slight diuretic effect. The maximum permissible daily dose for this salt has not been determined.

Potassium chloride is also used in other industries: in medicine (for allergies, bleeding, heart disease...), in agriculture(as fertilizers), in the chemical industry (to produce other compounds), in construction and as a refrigerant.

Interestingly, injection of this substance is sometimes used in the United States for capital punishment.

The characteristics of currently used food ingredients (food additives, flavorings, technological aids) and dietary supplements.

Dictionary food additives comprises dictionary entries according to a single structure described at the beginning of the book, and arranged in ascending order of E-indices. Dictionary entries about additives that are not assigned E-indices are placed at the end of the dictionary and arranged in alphabetical order.

Stabilizers, thickeners and gelling agents widely used in various branches of the food industry are described. Almost all currently known substances of this group are considered, their chemical formulas and properties, sources and methods of obtaining are indicated. The book is intended for food industry specialists, and will also be useful to students and graduate students of specialized higher educational institutions.

459 rub

Dear Clients! Please note that packaging may have several types of designs. Delivery is subject to availability in stock.

266 rub

Round form for baking cakes Termico "Classico" is made of high-quality carbon steel with a non-stick coating, so that the baked goods do not burn or stick to the walls of the pan. In addition, you can cook with the addition of a minimal amount of oil and fat. The non-stick coating also makes it easy to clean.
The steel walls of the cookware quickly distribute heat, allowing baked goods to bake evenly. The walls are embossed, which gives the baked goods a special appetizing shape.
Do not use abrasive cleaners or hard sponges for cleaning.

Mold diameter at the top edge: 25 cm.
Mold wall height: 8 cm.

289 rub

The "Cesni" set consists of three jars with lids made of high-quality transparent glass. They will be convenient for storing a variety of bulk products, such as coffee, cereals, pasta or spices. The jars are securely closed with lids that are equipped with a seal for better fixation. The practical and modern design of the cans makes them quite simple and easy to use.
This set of storage jars will become an indispensable assistant in the kitchen, and will also serve as an excellent gift for any holiday.

369 rub

Electric dryer for vegetables and fruits with six pallets Veterok-2 U has a large capacity and good performance. It is intended for drying fruits (apples, pears, cherries, etc.), berries, vegetables, mushrooms, medicinal plants, as well as other products (for example, drying and drying fish) at home. The drying efficiency is at least 80% of the weight of the original product at a temperature of 30 to 70°C and a time of 2 to 30 hours. This device also has a high-power fan.

Thermostat
overheat protection
Thermostat: yes

3390 rub

Natural paper "Paterra" is intended for baking in the oven and microwave oven dough products, meat dishes, fish, vegetables and so on. It is recommended to line baking trays or baking dishes that do not have a non-stick coating with paper. Baking paper has double-sided siliconization, so it does not stick to dishes or food, even without prior oiling. Due to the fact that the paper is greaseproof, it can be used for packaging both fresh and frozen products, including edible fats.

Length: 6 m.
Roll width: 38 cm.

Massive passion for healthy eating programs and increased attention to your own health, of course, makes you happy. Nevertheless, it brings with it the emergence of many misconceptions and myths, as well as the emergence of new components to replace the usual ones. One of them is potassium chloride in the composition of salt, which has been actively used in combination with sodium chloride. The additive can be found in many products, including salt. This substance is used in salt with a reduced amount of sodium to avoid water retention in the body, lowering blood pressure. As a part of salt, it generally has a positive effect on health.

Potassium chloride is used in the food industry as a gelling agent, as an additive for producing salt with a reduced sodium content, and in medicine - as a drug to strengthen the heart muscle. There are no carcinogenic properties. Completely safe.

Potassium chloride in salt: effects on health

In the composition of salt, manufacturers only partially replace sodium chloride with potassium chloride. For example, among the products of TM Salute di Mare there is one in which the substitution is 30%. Even such a reduction in the amount of sodium can have a beneficial effect on human health. First of all this good news for those who are annoyed by high arterial pressure and swelling. Also, salt with a reduced amount of sodium is a godsend for people who decide to limit its consumption and stick to a diet.

Interesting fact! Potassium chloride is used in the prevention of arrhythmia in patients with acute heart attack myocardium.

The human body needs potassium and sodium salts daily. They are responsible for regulating water balance, strengthening cell walls and reducing heart rate.

Benefit or harm?

If you take a trip through online forums, you can learn a lot of new things. Particularly impressive is the amount of categorical stupidity about the harm that potassium chloride causes to the body. If you consult with specialists, they will tell you - use according to the manufacturer’s instructions and there will only be benefits for the heart.

The amount of salt intake must be constantly monitored. Qualified nutritionists and doctors recommend not adding additional salt to dishes, as this leads to excess daily value this product.

Speaking specifically about potassium chloride, this is one of the most safe supplements in the food industry. Especially any negative impact Salt can be avoided simply by controlling the amount of it in your dishes. This supplement is approved and recognized as safe throughout the world. In addition, researchers have long established that the use of potassium chloride can normalize acid-base balance. It also has a positive effect on nervous system human, helping to improve the conduction of nerve impulses and heart function.

What to choose?

Doctors generally advise reducing salt consumption, but without it, dishes generally become bland and there is little pleasure from eating such food. Sea salt with reduced sodium content TM Salute di Mare can help you! First of all, it is affordable, safe and beneficial for your heart muscle. The salty taste remained unchanged, and 30% of the sodium salts were replaced with potassium. This way you use salt to your advantage, prevent the onset of hypertension and do not change your taste preferences!

What to choose is up to the consumer. The main thing to remember is that in daily diet According to WHO recommendations, there should be no more than 5 g of salt. This is the amount that is considered sufficient. Although no more is needed, this is quite enough to make the dish tasty, emphasizing the characteristics of each of the ingredients.

The choice based on a complete understanding of the composition cannot be wrong. Especially if you choose among the products of TM Salute di Mare, because each of them is 100% natural. If you want dietary salt and strengthen your heart function, then opt for reduced sodium sea salt! If it's simple enough for you natural product, extracted naturally, with minimal processing and a complex of sea minerals - then the choice is only in packaging that is convenient for you!

Salt for natural health sea ​​salt TM Salute di Mare and be healthy!