Claims:We Claim:

1. A method of preparing a herbal salt comprising:
mixing a salt and a natural plant extract, the natural plant extract having a Brix value in the range of 5 to 50 degrees; and
evaporating the mixture of the natural plant extract and the salt to remove water under vacuum and further drying to obtain the herbal salt,
wherein the mixing, evaporating and drying are carried out at a temperature not more than 70 °C and a pressure 650 to 700 mmHg.

2. The method as claimed in claim 1, wherein the salt is selected from a group comprising sodium chloride, table salt, sea-salt, rock salt, Himalayan salt, black salt, smoked salt, refined salt, iodized salt, sun-dried salt, and mixtures thereof.

3. The method as claimed in claim 1, wherein the natural plant extract is a natural extract of a plant or a plant part selected from a group comprising fruits, vegetables, culinary herbs, medicinal herbs, spices, and mixtures thereof.

4. The method as claimed in claim 1, wherein the natural plant extract and the salt are mixed in a weight ratio in the range of 1: 0.1 to 1:5.

5. The method as claimed in claim 1, further comprising adding an anticaking agent to the mixture of the natural plant extract and the salt.

6. The method as claimed in claim 5, wherein the anticaking agent is selected from a group consisting of celluloses, starches, flours, clays, bentonite, silicon dioxide, metal carbonates, metal silicates, metal stearates, metal phosphates, metal ferrocyanides, metal oxides and metal hydroxides.

7. The method as claimed in claim 5, wherein the anticaking agent is added in a concentration of about 0.1 to 5 percent w/w with respect to the salt.

8. The method as claimed in claim 5, wherein the anticaking agent is added in a concentration of about 1 to 2 percent w/w with respect to the salt.

9. The method as claimed in claim 1, further comprising passing the herbal salt through a pulverizer followed by sieving to obtain a herbal salt having a particle size in the range of 1 mm to 500 microns.

10. The method as claimed in claim 9, wherein a herbal salt having a particle size of about 300 to 500 microns is obtained.

11. The method as claimed in claim 10, further comprising adding an anticaking agent to the herbal salt having a particle size of about 300 to 500 microns.

12. A herbal salt comprising:
a salt;
5 to 30 percent w/w of an evaporated natural plant extract, the evaporated natural plant extract obtained from evaporation of a mixture of a natural plant extract having a Brix value of 5 to 50 degrees and the salt at a temperature not more than 70 °C and a pressure 650 to 700 mmHg,
wherein the natural plant extract is free from organic solvent impurities.

13. The herbal salt as claimed in claim 12, wherein the salt is selected from a group comprising sodium chloride, table salt, sea-salt, rock salt, Himalayan salt, black salt, smoked salt, refined salt, iodized salt, sun-dried salt, and mixtures.

14. The herbal salt as claimed in claim 12, wherein the natural plant extract is a natural extract of a plant or a plant part selected from a group comprising fruits, vegetables, culinary herbs, medicinal herbs, spices, and mixtures thereof.

15. The herbal salt as claimed in claim 12, further comprising an anticaking agent selected from a group consisting of celluloses, starches, flours, clays, bentonite, silicon dioxide, metal carbonates, metal silicates, metal stearates, metal phosphates, metal ferrocyanides, metal oxides and metal hydroxides.
16. The herbal salt as claimed in claim 15, wherein the anticaking agent is present in a concentration of about 0.1 to 5 percent w/w with respect to the salt.

17. The herbal salt as claimed in claim 16, wherein the anticaking agent is present in a concentration of about 1 to 2 percent w/w with respect to the salt.

18. The herbal salt as claimed in claim 12, having a particle size in the range of 1 mm to 500 microns.

19. The herbal salt as claimed in claim 18, having a particle size in the range of 300 to 500 microns.

Dated this 28th day of March, 2017

Essenese Obhan
Of Obhan & Associates
Agent for the Applicant
Patent Agent No. 864
, Description:FIELD OF THE INVENTION
The present disclosure relates to herbal salts and a method for preparation of the herbal salts.

BACKGROUND
Salt, also known as sodium chloride, is a naturally occurring mineral. Salt is an omnipresent ingredient used for seasoning foods. Salting is also an important method of food preservation. Table salt is an edible form that contains about 97 to 99 percent sodium chloride. Usually, anticaking agents such as sodium aluminosilicate or magnesium carbonate are added to make it free-flowing. Table salt also offers a medium for addition of ingredients like iodine, fluorine and iron to address a variety of health concerns.
Herbal salt is a salt variant that contains a herbal component along with salt. The herbal component may be one or more herbs or spices or their combinations. The herbal salt is promoted as a healthy variant as it retains the nutrients from the herbal component it is prepared from. Different approaches have been explored to prepare such herbal salts. These include dry blending of herbs such as rosemary, thyme, oregano, chives, garlic, onion with salt in a definite proportion, blending of extracted flavors or essences such as extracts from lemon, coriander, paprika, black pepper etc. with salt or blending granules of spray dried extracts of herbs with salt.
Indian patent application number 4613/CHE/2011 discloses a synergistic salt supplemented herbal composition for the treatment of allergy related illnesses. Said herbal salt composition comprises 0.1 to 5 percent extract of herbs in powder form blended with 95-99.9 percent refined salt. Blending of ingredients or extracts with salt, as in said application results in salt mixtures wherein the various ingredients that make up the salt mixture are separated during handling and storage and thus results in products having non-uniform taste.
Another Indian application number 8501/CHENP/2010 discloses a method of preparing a salt composition, that includes mixing of salt with an ingredient (spice, herb), pressing the salt and ingredient together under pressure to form an agglomerated salt and further pulverizing the agglomerated salt to form uniform particulates. The method involves energy intensive processes that are difficult to scale up. The uniformity of the flavour of such a product is also difficult to maintain. Moreover, these herbal salt products that contain added flavours do not cater to cooking salt options and are also very expensive for daily consumption.
Korean patent application KR20110116936A describes a process for functional herbal salt wherein the herb is extracted at 60 ? in 80 percent ethanol (three repeats) and the extract concentrated at a temperature below 60 ? and under reduced pressure to 10Brix. 3 to 10 % of the concentrated extract is further mixed with a saturated solution of sun-dried salt and the mixture is again concentrated under reduced pressure and temperature below 60 ? followed by drying in a far-infrared drier to obtain the salt. The method employs organic solvents based extractions. The presence of organic solvents in the herbal salt, even in small quantities makes them toxic for human consumption.
Thus, there is a need for a method of preparing a herbal salt which does not suffers from the said disadvantages and provide herbal salts that are not expensive, have high nutritive value, and cater to daily cooking as well as sprinkling salt options.

BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 depicts X-Ray Diffraction (XRD) patterns of sodium chloride and herbal salts of amla and lemon prepared in accordance with an embodiment of the present disclosure.
Figure 2 depicts Fourier Transform-Infrared (FT-IR) spectrums of herbal salts of amla and lemon prepared in accordance with an embodiment of the present disclosure.

SUMMARY OF THE INVENTION
A method of preparing a herbal salt is disclosed. The method comprises mixing a salt and a natural plant extract, the natural plant extract having a Brix value in the range of 5 to 50 degrees; and evaporating the mixture of the natural plant extract and the salt to remove water under vacuum and further drying to obtain the herbal salt, wherein the mixing, evaporating and drying are carried out at a temperature not more than 70 °C and a pressure 650 to 700 mmHg.
A herbal salt comprising a salt and 5 to 30 percent w/w of an evaporated natural plant extract is also disclosed. The evaporated natural plant extract is obtained from evaporation of a mixture of a natural plant extract having a Brix value of 5 to 50 degrees and the salt at a temperature not more than 70 °C and a pressure 650 to 700 mmHg, wherein the natural plant extract is free from organic solvent impurities.

DETAILED DESCRIPTION
The term ‘Brix value’ (°Bx) as used herein refers to the sugar content of an aqueous solution. For an aqueous solution containing sucrose, one degree Brix is 1 gram of sucrose in 100 grams of the solution. If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content.
The present disclosure relates to a method for preparing a herbal salt. The method comprises mixing a salt and a natural plant extract, the natural plant extract having a Brix value in the range of 5 to 50 degrees; and evaporating the mixture of the natural plant extract and the salt to remove water under vacuum and further drying to obtain the herbal salt, wherein the mixing, evaporating and drying are carried out at a temperature of not more than 70 °C and a pressure of 650 to 700 mmHg.
The salt is a mineral composed primarily of sodium chloride. In accordance with an embodiment, the salt is selected from a group comprising table salt, sea-salt, rock salt, Himalayan salt, black salt, smoked salt, refined salt, iodized salt, sun-dried salt and mixtures thereof. In an example, the salt is a sun-dried salt.
The natural plant extract is a natural extract of a plant or a plant part. The plant or the plant part is selected from a group comprising fruits, vegetables, culinary herbs, medicinal herbs, spices, and combinations thereof. The natural plant extract is prepared by a natural extraction process. In accordance with an embodiment, the natural plant extract is prepared by crushing the plant or the plant part mechanically.
Examples of the fruits include but are not limited to apple, banana, grapes, lemon, orange, strawberry, blackcurrant, blueberry, cranberry, gooseberry, guava, kiwifruit, pomegranate, muskmelon, watermelon, apricot, peach, pear, plum, mango, pineapple, lychee, fig etc. Examples of the vegetables include potato, sugar beet, corn, cucurbits (e.g. cucumber, pumpkin and squash), eggplant, legumes (beans, peanuts, and peas), pepper, tomato, onion, garlic, etc. Examples of the culinary herbs include peppermint, coriander, thyme, lavender, parsley, basil, rosemary, dill, green onion etc. Examples of the spices include coriander seed, dill seed, cumin, clove, fennel, nutmeg, turmeric, ginger, cinnamon, asafetida, chilli powder etc. Examples of the medicinal herbs include eucalyptus, mint, thyme, basil, chamomile, lavender, basil, rosemary, sage, St. John’s wort etc.
In accordance with an embodiment, the natural plant extract is in a form of a pulp, a concentrate, a juice or a paste. In accordance with an embodiment, the natural plant extract does not contain any stabilizing or chelating agents.
The natural plant extract is free from organic solvent impurities. Herein, the organic solvent impurities refer to the retained quantities of organic solvent from the organic solvents that is used in the extraction process. In accordance with an embodiment, the natural plant extract is prepared without using any organic solvents.
The Brix value of the natural plant extract determines the nutritive value of the herbal salt. The nutritive value is the amount of one or more active nutrients retained in the herbal salt from the natural plant extract. In accordance with an embodiment, the active nutrient is selected from a group comprising vitamins, minerals, and antioxidants. In an example, the active nutrient is ascorbic acid, citric acid, or phenolic acid.
In accordance with an embodiment, the natural plant extract has a Brix value in the range of 8 to 10 degrees. In accordance with an embodiment, the natural plant extract having a Brix value in the range of 8 to 10 degrees is prepared by diluting a concentrated form of the natural plant extract with water.
The mixing of the natural plant extracts and the salt comprises mixing the natural plant extracts and the salt in a definite proportion. In accordance with an embodiment, the salt and the natural plant extract are mixed in a weight ratio in the range of 1:0.1 to 1:5.
Temperature and pressure are vital parameters in the method of preparing the herbal salt according to the present invention. The temperature and pressure conditions also contribute to the nutritive value of the herbal salt.
In accordance with an embodiment, the mixing is carried out at a temperature of 50 to 65°C and a pressure 650 to 700 mmHg. In accordance with an embodiment, the evaporation is carried out at a temperature of 50 to 65°C and a pressure 650 to 700 mmHg. In accordance with an embodiment, the drying is carried out at a temperature of 50 to 65°C and a pressure 650 to 700 mmHg.
In accordance with an embodiment, the mixing, the evaporation and the drying are carried out under vacuum. In accordance with an embodiment, the mixing, the evaporating and the drying are carried out under agitation. In an example, the mixing, the evaporating and the drying are carried out in an agitated vacuum drier.
In accordance with an embodiment, the drying is continued until the moisture content of the herbal salt is less than 2 percent w/w. In an example, the drying is continued until the moisture content of the herbal salt is less than 0.5 percent w/w. In an example, the drying is continued for a period of 0.5 to 1 hour.
In accordance with an embodiment, the method for preparing the herbal salt further comprises adding an anticaking agent to the mixture of the natural plant extract and the salt to impart free flowing nature to the herbal salt.
Any anticaking agent generally employed in the production of food-grade salts may be added. In accordance with an embodiment, the anticaking agent is selected from a group consisting of celluloses, starches, flours, clays, bentonite, silicon dioxide, metal carbonates, metal silicates, metal stearates, metal phosphates, metal ferrocyanides, metal oxides and metal hydroxides. In an example, the anticaking agent is cellulose or wheat fiber powder.
In accordance with an embodiment, the anticaking agent is added in a concentration of about 0.1 to 5 percent w/w with respect to the salt. In accordance with a specific embodiment, the anticaking agent is added in a concentration of about 1 to 2 percent w/w with respect to the salt.
In accordance with an embodiment, the method for preparing the herbal salt further comprises passing the herbal salt through a pulverizer followed by sieving to obtain a herbal salt having a uniform particle size in the range of 1 mm to 500 microns. In accordance with a preferred embodiment, a herbal salt having a uniform particle size of about 300 to 500 microns is obtained.
In accordance with an embodiment, the pulverizer is a grinder, a granulator or a pulverizing mill.
A herbal salt comprising a salt and 5 to 30 percent by weight of an evaporated natural plant extract is also disclosed. The evaporated natural plant extract is obtained from evaporation of a mixture of a natural plant extract having a Brix value of 5 to 50 degrees and the salt at a temperature not more than 70 °C and a pressure 650 to 700 mmHg, wherein the natural plant extract is free from organic solvent impurities. The weight of the evaporated natural plant extract does not include the weight of the salt.
The salt is a mineral composed primarily of sodium chloride. In accordance with an embodiment, the salt is selected from a group comprising table salt, sea-salt, rock salt, Himalayan salt, black salt, smoked salt, refined salt, iodized salt, sun-dried salt, and mixtures thereof. In an example, the salt is a sun-dried salt.
The natural plant extract is a natural extract of a plant or a plant part. The plant or the plant part is selected from a group comprising fruits, vegetables, culinary herbs, medicinal herbs, spices, and mixtures thereof. The natural plant extract is prepared by a natural extraction process. In accordance with an embodiment, the natural plant extract is prepared by crushing the plant or the plant part mechanically.
Examples of the fruits include apple, banana, grapes, lemon, orange, strawberry, blackcurrant, blueberry, cranberry, gooseberry, guava, kiwifruit, pomegranate, muskmelon, watermelon, apricot, peach, pear, plum, mango, pineapple, lychee, fig etc. Examples of the vegetables include potato, sugar beet, corn, cucurbits (e.g., cucumber, pumpkin, and squash), eggplant, legumes (beans, peanuts, and peas), pepper, tomato, onion, garlic, etc. Examples of the culinary herbs include peppermint, coriander, thyme, lavender, parsley, basil, rosemary, dill, green onion etc. Examples of the spices include coriander seed, dill seed, cumin, clove, fennel, nutmeg, turmeric, ginger, cinnamon, asafetida, chilli powder etc. Examples of the medicinal herbs include eucalyptus, mint, thyme, basil, chamomile, lavender, basil, rosemary, sage, St, John’s wort etc.
In accordance with an embodiment, the natural plant extract is in a form of a pulp, a concentrate, a juice or a paste. In accordance with an embodiment, the natural plant extract does not contain any stabilizing or chelating agents.
The natural plant extract is free from organic solvent impurities. Herein, the organic solvent impurities refer to the retained quantities of organic solvent from the organic solvents that is used in the extraction process.
The Brix value of the natural plant extract determines the proportion of the evaporated natural plant extract in the herbal salt. In accordance with an embodiment, herbal salt comprising 5 to 30 percent by weight of the evaporated natural plant extract is obtained from the natural plant extract having a Brix value in the range of 5 to 50 degrees.
The Brix value of the natural plant extract also determines the nutritive value of the herbal salt. The nutritive value is the amount of one or more active nutrients retained in the herbal salt from the natural plant extract. In accordance with an embodiment, the active nutrient is selected from a group comprising vitamins, minerals, and antioxidants. In an example, the active nutrient is ascorbic acid, citric acid, or phenolic acid.
In accordance with an exemplary embodiment, a herbal salt of amla comprises 200 to 300 mg of ascorbic acid per 100 grams of the herbal salt. In accordance with another exemplary embodiment, a herbal salt of lemon comprises 2.5 to 5 grams of citric acid per 100 grams of the herbal salt.
In accordance with a specific embodiment, natural plant extract having a Brix value in the range of 8 to 10 degrees is used. In accordance with an embodiment, the natural plant extract having a Brix value in the range of 8 to 10 degrees is prepared by diluting the concentrated form of the natural plant extract with required amount of water.
The mixture of a natural plant extract having a Brix value of 5 to 50 degrees and the salt comprises the natural plant extract and the salt in a definite proportion. In accordance with an embodiment, the mixture comprises the natural plant extract and the salt in a weight ratio in the range of 1:0.1 to 1:5.
The temperature and pressure conditions also contributes to the nutritive value of the herbal salt. In accordance with an embodiment, the evaporation of the mixture of the natural plant extract having Brix value of 5 to 50 degrees and the salt is carried out at a temperature of about 50 to 65°C and a pressure 650 to 700 mmHg.
In accordance with an embodiment, the herbal salt further comprises an anticaking agent. The anticaking agent imparts free flowing nature to the herbal salt. Any anticaking agent generally employed in the production of food-grade salts may be used. In accordance with an embodiment, the anticaking agent is selected from a group consisting of celluloses, starches, flours, clays, bentonite, silicon dioxide, metal carbonates, metal silicates, metal stearates, metal phosphates, metal ferrocyanides, metal oxides and metal hydroxides.
In accordance with an embodiment, the anticaking agent is present in the herbal salt in a concentration of about 0.1 to 5 percent w/w with respect to the salt. In accordance with an embodiment, the anticaking agent is present in the herbal salt in a concentration of about 1 to 2 percent w/w with respect to the salt.
In accordance with an embodiment, the herbal salt has a uniform particle size in the range of 1 mm to 500 microns. In accordance with a preferred embodiment, the herbal salt has a uniform particle size of about 300 to 500 microns.

SPECIFIC EMBODIMENTS ARE DESCRIBED BELOW:
A method of preparing a herbal salt comprising:
mixing a salt and a natural plant extract, the natural plant extract having a Brix value in the range of 5 to 50 degrees; and
evaporating the mixture of the natural plant extract and the salt to remove water under vacuum and further drying to obtain the herbal salt,
wherein the mixing, evaporating and drying are carried out at a temperature not more than 70 °C and a pressure 650 to 700 mmHg.
Such method(s), wherein the salt is selected from a group comprising sodium chloride, table salt, sea-salt, rock salt, Himalayan salt, black salt, smoked salt, refined salt, iodized salt, sun-dried salt, and mixtures thereof.
Such method(s), wherein the natural plant extract is a natural extract of a plant or a plant part selected from a group comprising fruits, vegetables, culinary herbs, medicinal herbs, spices, and mixtures thereof.
Such method(s), wherein the natural plant extract and the salt are mixed in a weight ratio in the range of 1: 0.1 to 1:5.
Such method(s), further comprising adding an anticaking agent to the mixture of the natural plant extract and the salt.
Such method(s), wherein the anticaking agent is selected from a group consisting of celluloses, starches, flours, clays, bentonite, silicon dioxide, metal carbonates, metal silicates, metal stearates, metal phosphates, metal ferrocyanides, metal oxides and metal hydroxides.
Such method(s), wherein the anticaking agent is added in a concentration of about 0.1 to 5 percent w/w with respect to the salt.
Such method(s), wherein the anticaking agent is added in a concentration of about 1 to 2 percent w/w with respect to the salt.
Such method(s), further comprising passing the herbal salt through a pulverizer followed by sieving to obtain a herbal salt having a particle size in the range of 1 mm to 500 microns.
Such method(s), wherein a herbal salt having a particle size of about 300 to 500 microns is obtained.
Such method(s), further comprising adding an anticaking agent to the herbal salt having a particle size of about 300 to 500 microns.

FURTHER SPECIFIC EMBODIMENTS ARE DESCRIBED BELOW:
A herbal salt comprising:
a salt;
5 to 30 percent w/w of an evaporated natural plant extract, the evaporated natural plant extract obtained from evaporation of a mixture of a natural plant extract having a Brix value of 5 to 50 degrees and the salt at a temperature not more than 70 °C and a pressure 650 to 700 mmHg,
wherein the natural plant extract is free from organic solvent impurities.
Such herbal salt(s), wherein the salt is selected from a group comprising sodium chloride, table salt, sea-salt, rock salt, Himalayan salt, black salt, smoked salt, refined salt, iodized salt, sun-dried salt, and mixtures.
Such herbal salt(s), wherein the natural plant extract is a natural extract of a plant or a plant part selected from a group comprising fruits, vegetables, culinary herbs, medicinal herbs, spices, and mixtures thereof.
Such herbal salt(s), further comprising an anticaking agent selected from a group consisting of celluloses, starches, flours, clays, bentonite, silicon dioxide, metal carbonates, metal silicates, metal stearates, metal phosphates, metal ferrocyanides, metal oxides and metal hydroxides.
Such herbal salt(s), wherein the anticaking agent is present in a concentration of about 0.1 to 5 percent w/w with respect to the salt.
Such herbal salt(s), wherein the anticaking agent is present in a concentration of about 1 to 2 percent w/w with respect to the salt.
Such herbal salt(s), having a particle size in the range of 1 mm to 500 microns.
Such herbal salt(s), having a particle size in the range of 300 to 500 microns.

EXAMPLES
Details of a method of preparing a herbal salt in accordance with the present disclosure are provided below.
Raw materials (salt and natural plant extracts) were analyzed for its Brix value, total solids (9 to 11 percent) and nutritive value such as phenolic acid, citric acid and ascorbic acid content by titration and HPLC methods. Raw materials were also analyzed for microbial contamination. Weighed amounts of the raw materials were then taken in a vessel. The raw materials were mixed and evaporated under vacuum in an agitated vacuum drier. After the evaporation of the water from the mixture is complete, the evaporated mixture is further dried under vacuum in an agitated vacuum drier. The mixture in the form of lumps obtained after complete drying was passed through a pulverizer followed by sieving process to obtain a herbal salt having the required particle size. Anti-caking agent was added after sieving to impart the free flow properties to the herbal salt particles under various conditions of humidity.
The following examples 1 to 13 illustrate the herbal salts and the method of preparing the herbal salts according to the present disclosure. Example 14 provides the details of analysis of mineral content, phenolic content, ascorbic acid content and citric acid content of the herbal salts prepared according to the present disclosure. The details of the examples are provided below:

Example 1: Preparation of Lime salt
100 grams of non-iodized salt and 100g of lime extract of Brix value 8 were mixed. To this, 1.5 percent of food grade cellulose powder with respect to the salt was added. The mixture was transferred to round bottom flask and solvent was removed under vacuum at temperature 60 °C by using Buchi rotavapour. The product was taken out and further dried at 60 °C under vacuum to get free flowing lime salt. The aroma and taste of lime was retained in the salt.

Example 2: Preparation of Lime salt
100 grams of non-iodized salt and 75g of lime extract of Brix value 8 were mixed. To this, 1.5 percent of food grade wheat fiber powder with respect of the salt was added. The mixture was transferred to round bottom flask and the solvent was removed under vacuum at temperature 60 °C by using Buchi rotavapour. The product was taken out and further dried at 60 °C under vacuum to get free flowing lime salt. The aroma and taste of lime was retained in the salt.

Example 3: Preparation of Lemon salt
Lemon concentrate of 42 Brix was diluted with water to get an extract of Brix value 9. 100 g of non-iodized salt and 75g of lemon extract of 9 Brix were mixed. 1.5 percent of food grade cellulose with respect of the salt was then added. The mixture was transferred to a round bottom flask and the solvent was removed under vacuum at temperature 60 °C by using Buchi rotovapour. The product was taken out and further dried at 60 °C under vacuum to get free flowing lemon salt. The aroma and taste of lemon was retained in the salt.

Example 4: Preparation of Amla salt
100 grams of non-iodized salt and 125g of amla pulp of Brix value 9 were mixed. To this, 1.0 percent food grade wheat fiber powder with respect to the salt was added. The mixture was transferred to round bottom flask and solvent was removed under vacuum at temperature 60 °C by using Buchi rotovapour. The product was taken out and further dried at 60 °C under vacuum to get free flowing amla salt. The aroma and taste of amla was retained in the salt.

Example 5: Preparation of Lime salt (5 Kg batch)
5 Kg salt and 3.75 kg of lime extract of Brix 8 were mixed. To this, 1.5 percent food grade cellulose powder with respect to the salt was added. All the material was transferred to agitated vacuum drier. Samples were mixed thoroughly and dried under agitation keeping the shaft at 30rpm. Temperature was maintained at 55 °C and pressure at 700mmHg. Complete drying process ranges from 2 to 12 hours based on the Agitated Vaccuum Dryer (AVD) parameters and the volume of material taken. Product was taken out after drying and after sieving to get 500 to 300 micron particles. Bigger chunks and particles were sent through pulverizer to get the required size.

Example 6: Preparation of Amla salt (5 Kg batch)
4 Kg salt and 6 kg of amla pulp of Brix 9 were mixed. To this, 1.0 percent food grade cellulose powder with respect to the salt was added. All the material was transferred to agitated vacuum drier. Samples were mixed thoroughly and dried under agitation keeping the shaft speed at 30rpm. Temperature was maintained at 55 °C and pressure at 700mmHg. Complete drying process took 8 hours for a 10L capacity AVD. Product was taken out after drying and after sieving to get 500 to 300 micron particles. Bigger chunks and particles were sent through pulverizer to get the required size.

Example 7: Preparation of Amla salt (12 Kg batch)
12 Kg salt and 18Kg of amla pulp of Brix 9 was taken. To this, 1.5 percent food grade cellulose powder with respect to the salt was added. All the material was transferred to agitated vacuum drier. Samples were mixed thoroughly and dried under agitation keeping the shaft motor at 30rpm. Temperature was maintained at 55 °C and pressure at 700mmHg. Complete drying process took 8 hours for a 100 L capacity AVD. Product was taken out after drying and after sieving to get 500 to 300 micron particles. Bigger chunks and particles were sent through pulverizer to get the required size.

Example 8: Preparation of Lemon salt (5 Kg batch)
5 Kg salt and 3.75Kg lemon extract of 9 Brix (Initial lemon concentrate Brix is 42) were mixed. To this, 1.5 percent food grade cellulose powder with respect to the salt was added. All the material was transferred to agitated vacuum drier. Samples were mixed thoroughly and dried under agitation keeping the shaft motor at 30rpm. Temperature was maintained at 55 °C and pressure at 700mmHg. Complete drying process took 8 hours for a 10L capacity AVD. Product was taken out after drying and after sieving to get 500 to 300 micron particles. Bigger chunks and particles were sent through pulverizer to get the required size.

Example 9: Preparation of Amla + Lemon salt (5 Kg batch)
5kg salt, 3.75 kg amla pulp and 485gms of lemon extract of 9 Brix were mixed. To this, 1.5 percent of food grade cellulose powder with respect to the salt was added. All the material was transferred to agitated vacuum drier. Samples were mixed thoroughly and dried under agitation keeping the shaft motor at 30rpm. Temperature was maintained at 55 °C and pressure at 700mmHg. Complete drying process took 8 hours for a 10L capacity AVD. Product was taken out after drying and after sieving to get 500 to 300 micron particles. Bigger chunks and particles were sent through pulverizer to get the required size.

Example 10: Preparation of Ginger salt
20g of Ginger puree was taken in a round bottom flask and 30g Non-Iodized Salt and 30ml of Distilled Water were added and mixed well. The mixture was then heated to 50 °C and water was removed under reduced pressure using lab scale Buchi rota vapour system. The sample was further dried at 50 °C to get a free-flowing salt with aroma and flavor of ginger.

Example 11: Preparation of Tomato salt
1000g of non-iodized salt, 935g of tomato puree and 200ml of distilled water were mixed in a Rota round bottom flask. The sample was dried on Buchi Rota-Evaporator at 65°C and 40 millibar pressure. Sample was taken out and further dried in an oven under vacuum, at 60°C. The end product had both aroma and flavor of tomato.

Example 12: Preparation of Lemon + Ginger salt
50 g Lemon Juice, 30 g Non-Iodized salt and 10g Ginger puree were mixed well and transferred to a round bottom flask. The sample was dried on Rota-Evaporator at 70°C then dried in an oven under vacuum, overnight at 60°C. Sample had mixed flavor of lemon and ginger.

Example 13: Preparation of Tomato + Ginger salt
40g Tomato Puree, 30g Non-Iodized salt and 10g Ginger puree were mixed well and transferred to round bottom flask. The sample was dried on Buchi Rota-Evaporator at 70° C then dried in an oven under vacuum, overnight at 60°C. Sample has mixed flavor and aroma of tomato and ginger.

Example 14: Analysis of mineral content, ascorbic acid content, citric acid and gallic acid content of the herbal salts.
Mineral content, ascorbic acid content, citric acid and gallic acid content of four herbal salts (Lime salt 1:1, Lemon salt, Amla salt, and Amla-Lemon salt) was determined by titrimetric and HPLC methods.
To effectively determine the stability of ascorbic acid content the herbal salt, amla salt was added to boiling water and kept to stand for 30 min. Analysis of water shows that there is no reduction of ascorbic content implicating that the herbal salts of the present disclosure can be effectively used as a source of vitamin C.
X-Ray Diffraction (XRD) and Fourier-Transform Infrared (FTIR) spectra of the herbal salts were recorded to ascertain the structure of the herbal salts. Figure 1 provides the XRD spectra of sodium chloride and herbal salts of amla and lemon. It was observed that the crystal structure of salt was not altered indicating that the flavor and goodness of the plant is embedded in the salt without changing its crystal structure or chemical properties.
Table 1
Test Unit Amla salt Amla-Lemon salt Lemon salt Lime salt (1:1) Test method
Moisture % 0.49 0.35 0.44 0.51 -
pH 10% solution - 2.7 2.6 2.46 2.18 -
Insoluble % 5.1 4.94 1.38 5.3 IS 7224 : 2006
Na % 34.1 34.5 35.8 34.8
Fe mg/Kg 62.4 74.1 64.64 45.23 Determined by ICP
Ca mg/Kg 404.0 454.7 221.64 466.08
Mg mg/Kg 69.6 55.6 21.91 51.13
K mg/Kg 1435.6 1684.1 1088.25 1553.59
Pb mg/Kg < 0.25 < 0.25 < 0.25 <0.25
Citric acid g/100g 2.84 3.19 3.51 3.65 Determined by Titrimetry method
Ascorbic acid mg/100g 233.2 231.4 21.05 49.13
Gallic acid mg/100g 546.3 683.1 0.7 1.2 Determined by HPLC

Figure 2 provides the FTIR spectra of herbal salts of amla and lime. The presence of functional groups of herbs in the herbal salt was noted. The peak around 3300 to 3200 cm-1 indicated the presence of OH groups. The broad peak around 2200 to 2000 cm-1 due to the carboxylic stretching bonds was observed. The peak at 1700 to 1600 cm-1 was observed due to C=C and C=O stretching whereas peaks in the region 1506 and 1400 cm-1 represented OH bonds. Peaks in the region of 1200 to 1250 cm-1 was observed due to C-O stretching due to the presence of phenolic content. Presence of weak bonds in the range 1100 to 1000 represented presence of tertiary amines. The broad peak at 1038 cm-1 was observed due to C?OH stretching vibrations. Peaks in the region 890 to 760 corresponding to C-H stretching of aromatic compounds were observed. The peaks at 559 and 553 cm-1 indicated OH bending of the phenolic group. The spectra clearly showed the presence of phytochemical constituents, alkaloids, phenolic compounds, amino acids carbohydrates and tannins corresponding to amla and lime in the corresponding herbal salts with a shift of about 10 to 15 cm due to adsorption of Na+ ions.

INDUSTRIAL APPLICABILITY
The present disclosure relates to a simple, easily scalable method for preparing a herbal salt. The method uses natural plant extracts which are free from organic solvent impurities. The herbal salts are prepared from natural herbs/spices such as lemon, amla, ginger, tomato and other seasonal herbs by recrystallizing salt in these natural herbs/spice extracts.
The herbal salts prepared according to the present disclosure provide healthy salt variants. For example, salts prepared from amla or lemon are rich in anti-oxidants and vitamin C. Apart from providing anti-oxidants, vitamins and minerals, the herbal salts help in reducing the sodium content. The herbal salts can be used in both daily cooking as well as sprinkler options.