Low Sodium Compositions for Food

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Wednesday, 29 August 2012 15:13
Low Sodium Compositions for Food

Key players, innovators and industry analysis

August 29, 2012

42 Pages Price: $ 2,599

About the Report

Reducing dietary sodium intake is one of several ways for lowering the blood pressure. Reducing blood pressure, ideally to the normal range, reduces the risk of stroke, heart disease, heart failure, and kidney disease. Another dietary measure to lower blood pressure is to consume a diet rich in potassium. A potassium rich diet also blunts the effects of salt on blood pressure, may reduce the risk of developing kidney stones, and possibly decrease bone loss with age. The recommended intake of potassium for adolescents and adults is 4,700 mg/day.

Potassium chloride is the most common salt alternative since it tastes a lot like sodium chloride. It is the main ingredient in reduced- or no-salt substitutes. It has a bitter aftertaste, especially when heated, and so isn't recommended for cooking. Some companies add L-lysine, a common amino acid, to mask or neutralize the bitter taste.
Sodium-free substitutes contain 100 percent potassium chloride, while "lite" salts replace up to half of the table salt with potassium chloride.
Apart from this, there are many more ingredients which form low sodium compositions and could be used to replace sodium chloride in the diet. This report mainly concentrates on the methods of reducing or substituting the sodium chloride in foods.

Dolcera report focuses on finding the relevant patents encompassing the research that has been taking place in this field. Dolcera has a standardized and tested procedure to formulate comprehensive patent search strategies to retrieve all the relevant patents. The report highlights year-wise patent activity (trend line) along with the key industrial players in the field. A comprehensible result in the form of Dolcera dashboard has been given. Dashboard links the Companies in each category to their patents, hence making an interactive platform for analysis. Dolcera has retrieved around 436 relevant patents related to Low sodium compositions in Foods, covering around 50 countries. Furthermore, several patents have been mapped to commercially available products produced by the respective assignees and other licensees.

 

Table of Contents

1. Disclaimer
1.1. About Dolcera
2. Table of Contents
3. Executive Summary
4. Introduction
4.1. Dietary foods with low sodium content
4.2. CODEX guidelines for salt substitute compositions
4.3. Potassium chloride
5. Search Strategy
6. Sample Patent Analysis
7. Taxonomy
8. Top Citations
8.1. Top Cited Patents
8.2. Key Patents:
9. Patent to Product Mapping:
10. Key Findings:
10.1. Major Player:
10.2. IP Activity
10.2.1. Based on publication year:
10.2.2. Based on Priority year:
10.3. Geographical Activity
10.3.1. Based on Basic patents and family members:
11. Conclusion:
12. References:
13. Appendix A: Control patents
14. Appendix B: Relevant class code definition
14.1. IPC / ECLA class codes:
14.2. US Class codes:
14.3. Japanese F-Terms:
15. Appendix C: Concept table
15.1. Concept 1: Low
15.2. Concept 2: Salt
15.3. Concept 3: Replacer
15.4. Concept 4: Food
16. Appendix D: Search strategy
16.1. a) Search strategy with English keywords
16.2. b) Search strategy with French keywords
16.3. c) Search strategy with German keywords
16.4. d) Search strategy with Japanese F-Terms
16.5. e) Final Search Query

List of Tables

Table 1: Sample patent analysis
Table 2: Top cited patents
Table 3: Patent to product mapping

List of Figures

Figure 1: Sources of Dietary sodium
Figure 2: CODEX Standards
Figure 3: Taxonomy showing the various fields obtained in sample analysis
Figure 4: Top cited patents
Figure 5: Top assignees in the field of Low sodium compositions for foods
Figure 6: IP activity based on the Publication year
Figure 7: IP activity based on the Priority year
Figure 8: Geographical distribution of Patents
 

Price: $2,599

 
Last Updated ( Wednesday, 29 August 2012 15:15 )