Business
Acquisition of salt reduction technology patent
Acquisition of salt reduction technology patent.
About this update from Tekcapital Plc
[{"type":"text","content":"\n \nRNS Number : 3118A Tekcapital plc 06 June 2016 \n\nTekcapital plc\n(\"Tekcapital\")\n \nAcquisition of salt reduction technology patent\n \nLow-sodium technology aims to reduce salt by up to 50% in surface applications\n \nTekcapital plc (AIM: TEK), an international provider of technology and intellectual property services, announces that it has acquired US patent #8,900,650 B1 for low-sodium salt compositions, which has the potential to enable the commercialisation of a 1:1 replacement for regular salt in a variety of applications including table top, dry snacks such as chips and crisps, popcorn, cereals, and other dry surface applications that have salt in spice mixes. \n \nTechnology Background\n \nRegular salt is not readily soluble in saliva because of its high density and large particles size. When regular salt particles are sprinkled on foods for immediate consumption or during further processing, they provide low- intensity and long-lasting spotty salty tastes. The newly acquired technology delivers an improved dissolution providing equally salty taste as a table-top salt with lower salt concentrations.\n \nThe directors of Tekcapital believe the patented technology is a novel and safe low-sodium salt solution without using salt substitutes. This innovative nano particle sodium salt does not contain substitutes like calcium, potassium or magnesium salts which can impart the bitter taste typical of most low-sodium salt products. Nano particles dissolve faster and are perceived faster by the consumer thereby allowing for the reduction of the concentration of salt in dry snacks where salt and spices are applied to the surface. The intended result of a commercialised version of this technology would be a sodium reduction of up to 50% depending on the food it is applied to.\n \nKey features of a commercialised version of this salt preparation would include: ability to be co-blended with spices, flavours, colours and flow agents; increasing salt dispersion while enhancing salt sensation in the mouth; and stability in all topical applications while imparting increased shelf life. \n \nKey benefits of a commercialised version of this salt preparation would include: lower sodium to improve health without sacrificing taste or flavour; helping to meet USDA (US Department of Agricul...