This invention relates to low sodium compositions for condiments for food, methods therefore and the condiments so obtained.

FIELD OF THE INVENTION:

This invention relates particularly to a palatable composition with substitute to common table salt for condiments/seasoning preparing foods/beverages in general and for preparing flavored Indian foods/beverages in particular. More specifically, it relates to a low-sodium food flavoring condiments/seasoning composition for promoting a full salty seasoning taste for foods and in food cooking with additional health benefits. The composition of this invention is primarily useful as a food seasoning salt substitute to be used in those instances where sodium in the diet must be reduced. The composition, while having a full salty taste equivalent to ordinary table salt, is not bitter, does not leave a disagreeable aftertaste and can be used in food cooking without changes in the composition. As such the composition of this invention while maintaining olfactory characteristics eliminates/reduces substantially the betimes imparted by potassium chloride that is commonly used to substitute sodium chloride where low sodium diet is advised/required. Composition of the present invention comprising Low salt substitute or salt substitute with modifiers and betimes masking agent proves to satisfy all organoleptic characteristics particularly salty taste. Further, the composition of the present invention proves to be safe, free from microbial contaminants and useful in all variety of North Indian and South Indian spicy cuisines. Additionally, the composition of the present invention has the advantages of being simple, low cost, hot & spicy, having appetitive taste, flavorful, suitable even for healthy adults and offering physiological health benefits to sodium sensitive high blood pressure patients due to synergism between common salt, potassium chloride, magnesium soleplate, hydrocolloids, natural and artificial acidulates. The condiment prepared with the salt substitute composition of the present invention imparts pep, flavor and aroma to food including exotic dishes.

BACKGROUND OF THE INVENTION:
Common salt or sodium chloride (NaC1) is a necessity of life. Salt is a mineral comprised mainly of the two Clements, sodium and chloride. It imparts an agreeable flavor and
appetitive taste to food and is used as a condiment in almost all Indian spicy seasoning / mixed condiment recipes. The preservative quality of salt in food is also a long recognized factor for years and years and also as an inhibitor of leavening agents. Salt or the desire for salt, seems to be a primary instinct of man and many animals. It is an important part of the taste sense or taste patter of most all people. Food without salt is substantially tasteless, flat, and impala table. However, excessive intake of sodium chloride can increase the risk of high blood pressure, coronary disease, and heart attacks. People are more aware and conscious about health impact of higher intake of common salt in their diet. This leads to recent concerns among the elderly and even in adults, are about, how best one can reduce the intake of salt in our day to day life through reduced intake of common salt or through available salt substitutes.

It is further knave that the deleterious action of common table salt is due to the sodium content thereof. Reducing sodium chloride intake from 170 to 100 meq / day lowers the mean blood pressure (BP) ia normotensive adults by approximately 2/1 mmHg and in hypertensive adults by 5/3 mug. Recently, a report in British Journal of Nutrition, Volume 101, Issue 07, April 2009, ppl088-1033 also point out that a salt substitute containing 65 % sodium chloride [25.54 g Na], 25 % potassium chloride [13.11 g K] and 10 % magnesium soleplate [2 g Mg] was effective in reduction of blood pressure
As such in certain cardiac and renal conditions, particularly when associated with edema, hypertension, arteriosclerosis, pregnancy complications and epilepsy, the dietary salt restriction is a common approach recommended by physician and the diet is regulated in a marker to be relatively salt-free to avoid further damage and to ameliorate these conditions to the degree that control of diet can do so.

However, the necessity for adhering to a low salt or salt less diet imposes a very genuine hardship on persons suffering from such pathological conditions. Added to this sensuous hardship may be an impairment of health by reason of the fact that impala table food is not as easily ingested as that which is enjoyed when salt is added, which plays an important and crucial role as part of consumer's acceptance of the product's taste.

Salt substitute with low sodium content is a potential alterative. This is generally achieved by employing potassium chloride as a softening agent either partially or whey in place of sodium chloride. A reference can be made to Kraits, R. Advances in Exp. Med. Biol., 542:227-238 (2004). There are potassium chloride products on the market.
such as Cardiac Salt®, No Salt®, Morton Salt Substitute®, (U.S. Pat. No. 3,505,082), & Also Salt. (U.S. Pat. No. 5,897,908). Many of these products include agents, such as L-lysine, to modify or mask the unpleasant taste of potassium chloride. Some Indian companies have also come out with low sodium [15% lower Na (33.3 g/ 100 g), than the normal salt (39.3/ 100 g), having 7.8 g of potassium and around 15 pap iodine] to help the community at large in the management of high blood pressure. These commercial formulations comprise common salt, Potassium chloride, permitted anti caking agent (551silicon dioxide), Potassium locate and crystal modifier (536). Prolonged consumption of potassium also leads to health hazards.

The suggestion of replacing potassium by ammonium chloride and similar compounds either alone or in combination has its own problems. Neither of these chlorides in isolation or in combination imparts taste of sodium chloride. On the contrary, each has some peculiar disagreeable bitter taste. Further, ammonium chloride gets decomposed at cooking temperature and proves unfit for using in the food that requires cooking or baking. Ammonium chloride additionally poses other health problems like acidosis and taxing the liver and kidney functioning.

One more way is to use some masking agents to suppress bitter taste of potassium, minor amounts of magnesium, calcium, formats and citrates be utilized in salt substitute compositions composed primarily of potassium chloride as masking agents. One drawback inherent in the use of these additives is that the true salty or zesty flavor or taste sensation associated with salt is lost or impaired. Another drawback is that many of these additives stratify or segregate due to the dissimilarity in crystal structure of the various components. The other taste modifiers and betimes inhibitors being employed are turbine, 5'-inosinic acid (IMP) and /or 5'-guanylic acid (GMP). However, apart from failing in suppressing betimes accrued through potassium chloride as replacement of sodium chloride, these components not only add another unpleasant taste but also likely to exposé the consumer to additives, which comprise synthetic chemicals or artificial mixtures, which may lead to medical or regulatory problems. Some of the materials may be toxic in higher concentrations and some may induce allergy. Moreover, these masking agents are cost extensive.

PRIOR ART DESCRIPTION:
The prior art known to the applicant/inventors include US patent No. 4,473,595. The patent discloses a low-sodium seasoning composition adapted as a substitute for common table ash and as a magnesium dietary supplement comprising a homogeneous non-segregating mixture of like-sized crystal particles of: from about 40 to about 50% by weight of sodium chloride, from about 25 to about 35% by weight of potassium chloride, and from about 15 to about 25% by weight of a magnesium salt selected from the group comprising magnesium sulfate and magnesium chloride. The preferred embodiment of the low-sodium seasoning composition also may contain about 0.01% by weight of an iodide, particularly potassium iodide (KI) and about 1% by weight of a free-flow agent such as "Slid" brand of silicon dioxide sold by E. T. Home Co.

US Patent No. 5.288.510 describes palatable compositions which are useful as salt substitutes comprising calcium acerbate as the major component in combination with minor constituents including sodium chloride, sodium acerbate, free ascorbic acid and potassium chloride. The palatable compositions have a pH in aqueous solution preferably in the range of about 4 to about 5. This invention mentions that the need for desirable olfactory characteristics of conventional table salt, while significantly lowering the intake of sodium chlorides still remains.

US Patent No. 7,452,563 provides flavored seasoning compositions containing low-salt substitutes that reduce the quantity of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and/or preservatives, and (b) a salt substitute containing potassium chloride and betimes inhibitors turbine and 5'-adenosinic acid, 5'-inosinic acid and/or 5'-guanylic acid.

US Patent No. 7.455,872 also provides compositions for producing a salty taste in foods or beverages comprising potassium chloride (KC1), and betimes inhibitors. These inhibitors comprise mixtures of turbine or a physiologically acceptable salt thereof, with a 5'-nucleotide monophosphate comprising 5'-adenosinic acid (AMP), 5'-inosinic acid (IMP), combinations of AMP and IMP, combinations of AMP, IMP and 5'-guanylic acid (GMP) or physiologically acceptable salts thereof The said composition is not seafood and is not an extract of seafood.

CN Application number: CN19931018369 19931004, published on 1995-04-05 with publication number: CN1 100905 (A), drawing priority from CN19931018369 19931004 for 'Flavor us nutrient seasoning and health-keeping medicine'.
This invention relates to a tasty nutritious health preserving flavoring material, and concurrently it is a medicine with fictions of promoting the production of body fluid and preserving the health. It is made up by using four ingredients of spice mixture, health preserving tonic, medicine capable of removing pathogenic factor and aggregate. Said invention uses the dissipative property of the spice mixture, and mixes that with the tonic nourishing yin, and makes them into the tonic product, and uses the medicine capable of removing pathogenic factor as coregent for tonic so as to overcome the disadvantages of "invigoration encourages the pathogenic factor".

As per US 2009 / 0035444 A 1 use of NaC1 partly with KC1 along with salts imparts bitter taste. Ways and means of by masking agents such as onion, garlic. Paprika, red pepper, chili powder and other spices have been found not acceptable and bitter taste of potassium is suit detectable. In the same patent, it has been mentioned that use of fumaric acid [U.S. Pat No. 3,505,082] lactose, dextrose and cream of tarter, lysine monohydrochloride, have been used to reduce / mask the bitter taste of KC1. There has also been mentioned that the existing approaches for blocking the betimes of potassium in salt substitute have been un-successful to a satisfactory level of the consumers. More specifically in this patent combination of KC1 + Maurine + 5'-nucleotide mononphosphate [AMP, IMP / GMP] at various proportions have been said to decrease / lowering the intensity of betimes. Application number: CN20081013145 20080906
The invention discloses a healthy seasoning for the patients of hepatitis and hepatocirrhosis to eat which is manufactured by the materials of the fooling weight portions; 4 to 6 portions of villous amour, 4 to 6 portions of angelica, 6 to portions of costs root, 8 to 12 portions of oriental blueberry leaf, 4 to 6 portions of wrinkled glanthyssop, 4 to 6 portions of rhizome kaempfferiae, 8 to 12 portions of tremolo, 8 to 12 portions of mushroom, 8 to 12 portions of dried orange peel, 10 to 15 portions of meddler and 8 to 12 portions of cassia seed. The components of the invention not only can season, but also are beneficial for the patients of hepatitis and hepatocirrhosis to improve appetite, neutralizing middle-Jiao energy, eliminating dampness, nourishing liver and kidney, improving the immunity and easing the disease to develop.; The commonly used seasonings like zanthoxylum, pepper, red pepper, fennel and ginger that are not
benefïcial to the hepatitis and the hepatocirrhosis are removed and the seasonings hke mushroom, tremella, medlar, cassia seed and poria cocos that are benefïcial to the hepatitis and the hepatocirrhosis are added.

The effects of a reduced-sodium, high-potassium salt substitute on food taste and acceptability in rural northem China Nicole Li, John Prescott, Yangfeng Wu, Federica Barzi, Xuequn Yu, Liancheng Zhao, Bruce Neal and for the China Sah Substitute Study CoUaborative Group British Journal of Nutrition. Volume 101. Issue 07. April 2009, pp 1088-1093 A potassium chloride-containing salt substitute lowers blood pressure levels, but its overall acceptability has been of concern due to its potential adverse effects on food taste. In a large-scale, blinded randomized trial evaluating the comparative effects of a salt substitute (65 % sodium chloride, 25 % potassium chloride and 10 % magnesium sulphate) and a normal salt (100 % sodiumi chloride) on blood pressure, the data coUected include the saltiness, flavour and overall acceptability of food. The experiments were performed at baseline, 1, 6 and 12 months by post-randomization using 100 mm visual analogue scales for assessments of both home-cooked foods and a Standard salty soup. The mean age of the 608 participants from rural northem China was 60 years and 56 % of them were females. In the primary analyses, the changes in the saltiness, flavour and overall acceptability of both home-cooked foods and a Standard salty soup were not different between the randomised groups (all P>0-08). In the secondary analyses, weighting each of the data points according to the lengths of the respective foUow-up intervals, the flavovu- of both home-cooked foods (mean difference = -1-8 mm, P = 0-045) and a Standard salty soup (mean difference = -l-9mm, P = 0-03) was slightly weaker in the salt substitute group. It was concluded that salt substitution is both an effective and an acceptable means of blood pressiu^e control. Possible small differences in flavour did not importantly deter the use of the salt substitute in this study group, although the acceptability of the salt substitute by a more general population group would need to be confirmed.

US Patent Application No. 20090004332 relates to a natural common salt substitute for use in food products, comprising a de-flavored discolored tomato serum consisting essentially of treated tomato serum, comprising solids originating from tomatoes in a concentration of from 3.0 wt % to 80 wt %.

The invention claims to obviate the harmful effects of synthetic chemicals or artificial mixtures being used by prior art composition, which in turn will be able to address medical or regulatory problems arising through the consumption of these compositions. However, excessive and prolong intake of tomato serum is likely to impair functioning of Kidney.

As can be seen from the foregoing description, the existing approaches to arrive at palatable low sodium salt substitute compositions for foods/beverages have been futile. Also the efforts towards blocking the bittemess of potassium in salt substitutes have been imsuccessful because they do not reduce bittemess to a level satisfactory to consimiers and remains a problem. Additionally, some of them being costly prove to be imeconomical. Thus, there remains a need for developing a dietary low salt substitute that possesses substantially all the desirable olfactory characteristics of conventional table salt, while significantly lowering the intake of sodium chloride while keeping the cost affordable. It should augment characteristic, enhance value and deliver visual appeal in taste, mouth feel, flavour, colour, fragrance and convenience.

In the present invention after a prolonged pains taking research it was foimd that palatable low sodium compositions for condiments is useful for preparing foods/beverages and methods therefore. The composition is devoid of bitter taste and satisfying consumers taste at a reasonable cost. The composition apart from being palatable giving full salty taste has added advantage of health benefits as some of the ingredients have inherent medicinal property.

This invention surprisingly revealed that when combination of acidulants and hydrocoUoids are added to the composition comprising low sodium content potassium chloride and magnesium sulfate is not only free from bitter taste but also solves the problem of acceptability by the consumers particularly when added to the condiments used for preparing Indian food.

Incidentally, the acidulunats like mangosteen and tamarind having wide varieties of organic compounds like fruit acids tartaric, citric, malic and acetic acids, tannins, xanthones etc, when used as part of the low sodum composition for adding to condiments/seasonings to be used in cuisine particularly of Southern India, acts as bittemess inhibitor and also imparts more palatable and natural taste that too at an affordable price. Moreover, the composition being subjected to cold pasteurization will

be not only free firom microbial contamination hut also will have improved storage shelf life.

While an important part of reformulating foods to contain less salt lies with enhancing the taste of the salt with appropriate level and to figure out the compatibility of ingredients for desirable sensory attributes. This embodiment highlights the innovation in development of new ways of preparing palatable Indian mixed condiments/ seasonings with improved overall acceptability of salt reduced food. Slashing sodium intake could save lot money and indirectly contribute towards the national exchequer as healthcare costs are reduced.

OBJECTIVE OF THE INVENTION:
The main object of the present invention is to provide a palatable composition to substitute common table salt avoiding the drawbacks of the existing composition.
The other object of the present invention is to provide a composition having a fiiU salty taste equivalent to ordinary table salt.

Further, the composition of this invention is primarily useful as a food seasoning salt substitute to be used in those instances where sodium in the diet must be reduced.
Another object of the present invention is to provide a highly palatable composition with low-sodiimi substitute for table salt containing potassiim chloride, magnesium sulphate, acidulants, and hydrocolloids which retain the salty taste associated with sodium chloride.

It is yet other object of the present invention to provide a low-sodium substitute for table salt which is highly palatable and which, although containing potassium chloride as a major constituent, does not have a bitter after-taste.

It is a further object of the present invention to provide a low-sodium dietary composition which is readily substitutable for table salt and which retains the zesty and salty taste associated with pure sodium chloride although a principal constituent of the composition is potassium chloride, which itself normally promotes a bitter after-taste in salt substitution compositions.

It is a still further object of the present invention to provide a highly palatable low-sodium substitute for table salt, containing potassium chloride and a magnesium salt as major constituents, for condiments used for preparing foods/beverages in general and for preparing flavoured Indian foods/beverages in particular which has the zesty and salty taste associated with pure sodium chloride.

Yet another fixrther object of the present invention to provide a highly palatable low-sodium substitute for table salt which is free from microbial contaminants over long period thereby attributing safety and extended shelf storage.

The present invention also provides a highly palatable low-sodium dietary food condiment/seasoning composition having additional health benefits acquired through the inherent medicinal properties of the ingredients.

Still another object of the present invention is to provide a highly palatable low-sodium dietary food condiment/seasoning composition (containing potassium chloride and a magnesium salt as major constituents) which is readily substitutable for table salt and which resists segregation or stratification of its constituents during storage, agitation or handling.

Yet another object of the invention is to provide a highly palatable dietary food seasoning substitute for salt which meets the needs of patients on a low-sodium diet and assists those on a high potassium diet and which is not bitter to the taste when either used directly on ready-to-eat foods or on and in foods being prepared.

A still further object of the invention is to provide a highly palatable dietary food seasoning substitute for table salt containing as constituents sodium chloride, potassium chloride and a magnesium salt in a combination with acidulants & hydrocoUoids such that the resulting seasoning substitute retains the zesty and salty taste associated with pure sodium chloride and does not result in a bitter after-taste normally associated with salt substitutes containing potassiimi chloride.

Further object of the invention is to provide a process for preparing palatable
composition to substitute common table salt, process for preparing the condiment containing low sodium substitute salt and flavoured food containing the said condiments.
The fulfilhnent of these and other objects of the present invention will be more readily appreciated firom the foUowing summary and there after a detailed description of the invention (including examples) together with the appended claims, but is not bitter, does not leave a disagreeable aftertaste despite containing potassium chloride.

Additionally the composition of the present invention has the advantages of being simple, low cost, hot & spicy, having appetitive taste, flavorful, suitable even for healthy adults and offering physiological health benefits to sodium sensitive high blood pressure patients due to synergism between common salt, potassium chloride, magnesium sulphate, hydrocoUoids, natural and artificial acidulants.

SUMMARY OF THE INVENTION:
The invention provides low sodium compositions for condiments comprises:
1. coimnonsalt,
2. potassium chloride,
3. magnesium sulphate,
4. acidulants,
5. hydrocoUoids,
6. bittemess inhibitor
7. anticaking agent

In one of the embodiments of the present invention, the acidulants used may be such as source of citric acid, tartaric, oxalic acid, fumaric acid, acetic acid, malic acid and/or natural acidulants.

According to the other embodiment of the present invention, hydrocoUoids employed may be such as gum acacia, xanthan gum, and carrageenans.

According to the other embodiment of the present invention, bittemess inhibitors used may be such as tamarind or mangosteen or a combination thereof.

According to another embodiment of the present invention, the anticaking agent used may be such as formed silica / silicon dioxide (E551)/ magnesium carbonate (E504)/ sodium alumionosihcate (E554).

According to yet other embodiment of the present invention, the low sodium compositions for condiments comprises w/w:
1. commonsalt — 60-66%
2. potassium chloride, ~ 20 to 25%
3. magnesium sulphate, ~ 6 to 10.5%
4. acidulants, ~ <1%
5. hydrocoUoids, — <1%
6. bittemess inhibitor ~ up to 6%
7. anticaking agent — up to 2%

According to yet another embodiment of the present invention, the condiments may be such as rasam powder, pickle mix, masala powder, sambar powder, curry powders, and chutney powders.

The low sodiimi salt substitute is added according to the purpose of use of the condiments/seasoninga ndr equired level of sodium in addition to individual taste.
According to still other embodiment of the present invention, there is provided a method for preparing condiments with low sodium salt composition of the present invention.
The process comprises mixing all the ingredients of the condiments and low sodium salt substitute foliowed by cold pasteurization to get condiments free from microbial contaminants.

According to still another embodiment of the present invention, there is provided a process for preparing exotic dishes/food/beverages using condiments with low sodiimi salt substitute of the present invention.

DETAILED DESCRIPTION OF THE INVENTION:

The present invention as apparent from the foregoing description, provides reduced sodium, flavoured non-bitter, tasty, palatable, low cost, and safe being free from microbial contamination low salt substitute for preparing mixed condiments / seasoning compositions such as rasam powder, pickle, masala powder, sambar powder, curry powders, chutney powders and all other popular Indian cuisine spice mixes.

The invention also provides foods containing seasoning mixture and low salt substitute and or salt substitute along with tamarind and or mangosteen individually or in combination. The individual ingredients of the seasoning / mixed condiments mixture and low salt substitute may be added separately to prepare the desired version of the product mentioned above.

This embodiment also provides various steps to be adopted while preparing various types of Indian palatable seasonings like rasam powder, pickle mix, sambar powder, curry powders, chutney powders and all other popular Indian spice mixes and various Indian dishes.

The term "Low-salt substitute" as used herein is a composition comprising of 65 % sodium chloride [25.54 g Na, 35% low sodium], 25 % potassium chloride [13.08 g K] and 10% magnesium sulphate [MgS04 anhydrous 1.99 g Mg or 0.98 g of Mg in MgS04. 7H20 ]along with acidulants [below 1 %], hydrocoUoids - [Below 1 % of Xanthan Gum or Gum Acacia], bittemess inhibitor in the form of natural acidulants [up to 6%] and anticaking agent [below 2% to maintain flowability of the composition].

The term "bittemess inhibitors" include natural acidulants such as mangosteen or tamarind in isolation or combination in the form of powder to be added to bring in palatability. The constituents of tamarind and mangosteen like sugar, organic acids, tannins, pectin, xanthones, saponins, gums etc serves as flavouring agents and helps in inhibiting the bittemess of the salts used in Low Salt Substitute and Salt Substitute. Moreover, being of natural origin, it is economical in addition to being safe with no side effects.

This invention while describing ways and means of reducing sodium intake and increase in magnesium and potassium intake which are heart healthy, strikes balance to avoid the ill effect of excess intake of potassium.

The present invention provides a method for preparing the composition of various popular Indian spice mixes / mixed condiments like rasam powder, pickle, masala powder, sambar powder, curry powders, chutney powders etc, and a process for various dishes/food/beverages in which, the individual ingredients of condiments/seasoning and the sak substitute is added in no particular order.

Rasam powder is a combination of specific spices, condiments, and pulses. Rasam powder is generally made using toor dhal (Cajanas cajan). Bengal gram dhal [Cicer arietinum], Horse gram [Dolichos biflorus], coriander [Coriandrum sativum], fenugreek [Trigonella foenum-graecumjcumin [Cuminum cyminum], black pepper/piper nigrum],mustaTd[Brassica n/gra],turmeric[CMrcMOTa longa] powder, dried red chillies[Capcicum annum],curry leaves [Murraya koenigii], asafoetida.[Ferula assafoetida]. Rasam may be plain rasam, tomato rasam, lime rasam, ginger rasam etc. Spices and condiments have ethno-medical uses and are composed of various types of essential oils, chemical constituents that possess biological activities, active compounds like phthallides, polyacetylenes, phenolic acids, flavonoids, coumarins, capsicinoids, triterpenoids, sterols, monoterpenes, alkaloids, etc, which are associated antiseptic, preservative properties and as herbal remedies imder health care. A number of spices also contain appreciable amounts of essential amino acids such a lysine and threonine.

SPICES AND THEIR BENEFITS:

Spices are endowed with medicinal properties because they contain various special chemicals/constituents that possess biological activities, active compoimds found like phthallides, polyacetylenes, phenoüc acids, flavonoids, coumarins, capsicinoids, triterpenoids, sterols, monoterpenes, alkaloids, etc. [Shan, B., et al., International J. Food Microbiol, 117(1): 112-119 (2007)].

Spice use is ubiquitous in the South India to make the food appetitive. Moreover, the added spice not only improve the taste but also imparts indirect health benefïts acting as an anti-oxidant [Turmeric], Digestive [Cumin, Ginger], reducing glycemic condition
digestive & calming effect [Cinnamon] on the intestine [Asafoetida], relieve from nasal congestion [Black pepper & Red chilli], synergy in absorption of other nutrients [Black pepper]. Apart from these, spices have several beneficial effects, the most important of which may be reducing food bome illnesses and food poisoning. Spices like clove, cinnamon, pepper, ginger, garlic, mint, onion, etc, not only provide flavour to foods but also provide health benefits. Many spices have been used for treating or preventing a variety of ailments in traditional, altemative/complementary as well as conventional medical practices. Spices and condiments use has widened to include pickles, chutney, bread and alcoholic drinks.
In addition to providing taste and flavour to the food, the various ingredients in the spice mix indirectly helps to elevate some of the common ailments. The various spice ingredients used have inherent health benefits attributed as indicated below:
1) Coriander: Coriandrum sativum: A carminative, diuretic, tonic, stimulant, stomachic, refiigerent, aphrodisiac, analgesic, anti-inflammatory.
2) Toor Dhal [Cajanas cajan]: Provide high levels of protein and some of the important essential amino acids like methionine, lysine, and tryptophan.
3) Bengal gram [Cicer arietinum]: Source of Zinic, folate & protein, high in dietary fibre, healthy source of CHO for diabetics and dietary calcium.

4) Horse gram [Dolichos biflonis]: Horse gram is an excellent source of iron and molybdenimi apart from protein.
5) Garlic [Allium sativum]: Relieve for fevers, cough, constipation, asthma, nervous disorders and as an anti-helninthic.
6) Black pepper [Piper nignim]: Relieve for diarrhea, dyspepsia, urinary problems, rheumatism, headaches and toothaches. Black pepper has been traditionally used in the Indian system of medicine "Ayurveda" for the treatment of many ailments. Piperine (1-peperoylpiperidine), the alkaloid that is the active ingrediënt of black pepper, has various properties and uses, including fiavoring, insecticide activity, antidiarrhoeal activity, anti-inflammatory activity, ability to enhance the bioavailability of drugs, ability to stimulate the release of epinephrine, ability to elevate levels of circulating thyroid hormones, antioxidant fimctions (i.e., ability to reduce high-fat diet induced oxidative stress to cells); and analgesic, antibacterial and antiseptic properties [Vijay Kumar, R. S., et al., Redox Report, 9(2) 2004; Reddy, P. S., et al., 39(3): 236-238 (2001)].

7) Curry leaf [Murraya koenigii]: Relieves diarrhea, dysentery, as an anti-diabetic, for vomiting, fever and dysentery.
8) Cinnamon [Cinnamomum zeylanicum]: Cinnamon provides a natural remedy against adult onset type II diabetes, lowering "bad" LDL cholesterol, anti-blood clotting action, boosting brain fimction and alertness, treating colds and flu, and acting as a mild stimulant [Hunter, B., Consumers Res. Mag., 85(10):8-8 (2002); Grey, L. W., Better Nutrition, 69:18 (2007)].
9) Turmeric [Curcuma longa]: The powdered stem of this plant is used as a condiment and a yellow dye. Turmeric, traditionally used in the Indian Subcontinent for health care, and preservation of food. Polyphenols are naturally occurring antioxidants foimd in plant foods that can help protect against plaque buildup in arteries.
Therapeutic fimction includes for wide varieties of diseases like Alzheimer's, pulmonary, gastrointestinal disorders, anticancer, antioxidant, anti-inflammatory, antiviral, antibacterial and antifimgal activities. The important phyto-chemicals include, curcumin, demethoxycurcumin, bisdemethoxycurcumin, zingiberene, curcumenol, curcumol, eugenol, etrahydrocurcumin, triethylcurcumin, turmerin, turmerones, and tumeronols.
10) Ginger [Zingiber officinale]: Ginger has a long medicinal history in Ayurveda for various disease conditions. Gingerol, a type of phenol is one of the main components with variety of pharmacological effects like anti-oxidant and anti-inflammatory activities.
11) Mint [Mentha piperita]: The health benefit of Peppermint comprises alleviation of appetite, colds, coughs/ bronchitis, sinusitis, fever, nausea and vomiting, indigestion and other digestive problems.
12) Asafoetida [Ferula asafetida]: Good remedy for flatulence, spasmodic contraction of stomach and oesophagus.
13) Mustard [Brassica nigra]: Contain a substantial quantity of tyrosine, an amino acid important in the prevention or treatment of hypothyroidism.
The invention is further only illustrated with the help of foUowing examples. However this should net construe the scope of the invention. Obviously, numerous modifications and variations of the present invention are possible. While this invention has been described with respect to certain preferred embodiments, different variations, modifications, and additions to the invention will become evident to persons of ordinary

skill in the art. All such modifications, variations, and additions are intended to be
encompassed within the scope of this patent, which is limited only by the claims
appended hereto.
EXAMPLE 1:
Various proportions and range of ingredients for preparation of rasam powder are given
inTable 1.
TABLE 1

Procedure for preparation of rasam powder with Low Salt Substitute/ Common Salt/ Salt Substitute: Roast the de-stalked dried red chilli in little oil in a fiying pan till it emanates a typical roasted chilli aroma and keep aside. Similarly, roast coriander seeds and keep it aside. Roast all dhals, cumin, balck pepper, curry leaves, tamarind /mangosteen powder fenugreek seeds till it emanates good aroma of respective ingredients and cool. Mix all the roasted ingredients, grind in a SS pulverizer to have a coarse to fine powder. To this mix, add known quantity of low salt substitute (LSS). For every 100 g of the powder, add around 24 g of LSS foliowed by subjecting to cold pasteurization. Similarly 24 g of common salt or 24 g of SS could be added for direct use as a salty condiment Store the rasam powder in a dry air tight container for further use. .

Process for making rasam:
Cook a small quantity of toor dhal [75 g Cajanas cajan] with one teaspoon of refined
vegetable oil and a pinch of tunneric [Curcuma longa]. Chum the cooked dhal, add 20-
25g [ approximately two table spoons] of spice mix containing low-salt substitute
composition, Tamarind powder, 2-5 g, or Mangosteen powder, 1.5-2.0 g or
Mangosteen + Tamarind powder 2.6-3 g, boil and chum the whole mix and make it up
to approximate 1 L. Heat 5ml of vegetable oil add 1 g of mustard, a pinch of asafoetida
[0.5 g] and 5 g of curry leaves after mustard splutters and gamish as a top up for best
taste.
Example 2:
Preparation of nimbu / ginger rasam:
Ingredients:
1) Two lemons big [squeeze and take the juice] / lemon powder.
2) 10 g of skinned fresh ginger, grate it or 2 g dry ginger powder / 1-2 drops of gingerol oleoresins.

3) 75 g cooked dhal.
4) 2-3 cut green chillies.
5) Spice mix or rasam powder 20-25 g
6) Low-salt substitute 2-5 g.
7) 5 g of pinch of Jaggery or 2 g of sugar
8) Turmeric 1-2 g [a pinch].
Boil and chum the whole mix and make it up to approximate 1 L. Heat 5nil of vegetable
oil add 1 g of mustard, a pinch of asafoetida [0.5 g] and 5 g of curry leaves after mustard
splutters and gamish as a top up for best taste.
Example 3:
Ingredients and their range percentage by weight for preparation of spice mix / rasam
powder with edible pulses given in table 2:



Generally, the buUc mix of the above ingredients will yield approximately 93- 96% of the final pulverized product mix. Spice mix was prepared without salt. Then for evaluating the organoleptic properties, the spice mix was used after supplementing with cormnon salt, LSS, SS, & SS+OA as indicated in Table 3. TABLE 3: Range of ingredients used for preparation of rasam beverage.

+ Tamarind +Tamarind + Tamarind
powder powder powder
Note: In all the 9 test cases, 75 g of Thur Dal was cooked and added to 20-25 g Spice mix (rasam powder), specified quantity of CS / LSS & SS, and Natural Acidulants (tamarind, mangosteen). The ingredients were taken at specific values to evaluate the taste profïle of the liquid rasam of one liter containing normal common salt (CS), LSS, and salt substitute (SS) with AMP, IMP, GMP with and without tamarind and/or mangosteen.
Organoleptic evaluations of rasam beverage with CS, LSS, SS and SS +OA are given in table 4,4A and 4B respectively.
TABLE 4: Ingredients for making Rasam beverage with common salt, tamarind, mangosteen and its combination and their organoleptic characteristics.

The overall perception and evaluation of rasam beverage by the panel of tasters and also based on consumer acceptance, it was found that the rasam prepared with low salt substitute in combination with tamarind, mangosteen & tamarind + mangosteen combination and rasam prepared with salt substitute with similar combination was on par with each other and had similar taste attributes of rasam prepared out of common salt. However, the sensory evaluation pertaining to rasam beverage prepared with SS and additional amoimt of organic acids such as tartaric acid, malie acid and citric acid with no tamarind, mangosteen, indicated impleasant, slightly bitter and imacceptable beverage quality. The results on sensory evaluation of rasam beverage flavoured with LSS and/or SS supplemented with tamarind, mangosteen and their combination imparts better beverage quality compared to the one where OA is replaced for tamarind or mangosteen. Sensory evaluation of various versions of liquid rasam / food beverage indicated that the rasam prepared with common salt, low salt substitute are acceptable, with less preference to rasam made with salt substitute. Additionally, it is pertinent to mention here that SS supplemented with tamarind, mangosteen, or their combination not only will be cost extensive but may also pose a problem due to presence of non-natural substances: AMP, IMP, GMP. The over all acceptability for synthetic chemicals or artificial mixtures by the consimiers is always on low profile. In the backdrop of this the present invention though with reduced sodium content is advantageous over the existing one being economical, and having wide acceptability while maintaining the taste of common salt.
PICKLE MIX:
Pickle mix comprises of fenugreek, asafoetida, chilli, LSS/SS, cumin, turmeric powder, mustard, Garlic, coriander powder, mustard oil or any other vegetable oil, Coleus forskolii, fresh ginger, and additional flavourants such as mango-ginger, green pepper. The proportion of the ingredients vary with the vegetable or fruits used for preparing pickles. The acidic nature of pickle retards bacterial growth and salt & oil acts as a natural preservative. The chilli could be green or red and red chillies are generally used in powder form as against green are used in form of pieces. The salt and ginger can be added separately in place of adding to mix and asafetida is well firied in the oil before adding to mix.
Pickle means the preparation made from sound, clean, raw or sufficiently matured fruit or vegetable or a combination of both, free from insect damage or fungus attack, preserved in salt, acid, sugar or any combination of the three. Pickle mix may contain

onion, garlic sugar, jaggery, edible oils, spices, spice extract or oil of turmeric, pepper, chillies, fenugreek, mustard seeds or powder, vegetable ingredients, asafetida. Bengal gram, lime juice, lemon juice, green chillies, vinegar or acetic acid, citric acid, dry fruit including resins and fruit nuts. The pickles shall be free from added copper, mineral acid, alum and shall show no sign of fermentation. The product shall be from sediments. The pickles shall be of pleasant taste and flavourF (SPECIFICATIONS FOR PICKLES (as described in PFA Act 1954 - BARE ACT 2007)



Kind of fruit or vegetable used shall be declared on the label.
It is worth while to mention here that the commercially available Indian pickles contain Class II preservatives like Sodium Benzoate [E 211; equivalent to 120 ppm of benzoic acid, or Sulphur-di-oxide, Potassium meta-bi-sulphite [E 224] and synthetic acidity regulators like vinegar / acetic acid [E 260], citric acid, fumaric acid [E 297] etc. Many brands of pickles are available in the Indian market to name a few, Mother's Recipe, MTR, Priya, Kissan, Safal, More, etc, with a shelf-life of 12 months. However, the synthetic preservatives and acidity regulators impart typical taste to the pickle composition, which is not acceptable to the consiuners.
Method of Pickle Preparation: The raw material consisting of vegetables and fruits like Lemon, Lime, Mango, Carrot, Cauhflower, Goose berry, Tomato, Garlic, Bamboo shoot

etc, is thoroughly washed in water for 3-5 times and air dried. The raw material sliced in to required size using stainless steel slicer under sanitized condition. The sliced material is mixed with the pickle mix/condiments of the present invention disclosed herein above and stored in a contiiiner air & moisture free environment. Example 4
Table 5 discloses ingredients required for making lemon pickle with Low Salt Substitute and Salt Substitute.
TABLE 5:

Procedure for making lemon pickle: Wash thoroughly a known quantity of lemons and dry were washed thoroughly and dried. Cut washed lemons into pieces and de-seed them and contain them in a glass container or a pet container,followed by addition of 120 g of low salt substitute and or 120 g of salt substitute and keep it aside in a clean place for 2-3 days for softening and mellowing. Add the pickle mix containing rest of the quantity of the salt (120 g) asofoetida on fiying in hot oil red chillie powder, fenugreek seeds roasted till it looks like tanned and powdered and mix thoroughly. Add pre-heated partially cooked ginger & mix. Cap and store it in an airtight container for longer use / better shelf life. Example 5:
Table 6 gives the ingredients required for making Gooseberry pickle with Low Salt Substitute, and Salt Substitute.


Procedure for making gooseberry pickle: To the known quantity of whole gooseberry, washed and dried [It must be noted that there should be no traces of water on the Gooseberry or in the jar] Add the required qixantity of salt / LSS / SS. Fry the green chillies for two minutes on a pan with little of oil foliowed by cumin and mustard seeds. Add amla berry and fiy for few minutes, sprinkle little water and cover the pan with lid for 6 minutes on a slim flame with stirring. Add pickle mix and season it with 2 g of mustard seeds and with pinch [0.5 g] of asafoetida in 10 -15ml mustard oü and close the container. The pickle will be ready for use after a week or 10 days period.


Season it with 2 g of mustard seeds and with pinch [0.5 g] of asafoetida in 10 -15ml mustard oil.
Procedure for making sliced mango pickle: To the known quantity of raw sliced mango [It must be noted that there should be no traces of water on the mango or in the jar] add the required quantity of LSS / SS and keep it for a day. Add pickle mix in required quantity containing asafetida pre fiied in 10 -15ml mustard oil and stir.
Makali beru: Decaevsis hamiltoni is endemic to central peninsular India. Fairlv common in the dry hill tracts of Eastem and Western ghats in Andhra Pradesh. Kamataka and TamilNadu. This herbal root is invariably used to enhance the flavour and add medicinal value with compatible pickles like Lemon, Mango ginger (Curcuma amada), Ginger and mixed vegetable pickles.
Medicinal Uses: Tuberous roots are used as cooling agent and blood purifier. Hence used to prepare refireshing drinks. Roots are used to cure indigestion. deficiënt digestive power, dvsenterv, cough bronchitis, leucorrfaoea. uterine hemorrhage. skin diseases. fever. thirst. vomiting. poisoning. chronic rheumatism. anemia. debilitv. dysuria and blood diseases.
Similarly, spicy / salt and sweet mixed vegetable pickles from carrot, Indian raddish, cauliflower[5ra55icfl olearacea botrytis], tomato, green chillies, ginger, mango-ginger [Curcuma amada], beet rootfBeta vulgaris], green tamarind, Decaepsis hamiltoni\masakali beru], gerkhin, bitter gourd, in combination with sugar and salt with added red chilli powder, turmeric powder, asafoetida, mustard seeds, cumin seeds, garlic clove, tomato, gongura, Spondias indica [Amatekai] or any other edible sourish / acidic taste vegetables / fruits are used.



Procedure for making mixed vegetable pickle: Wash, peel and cut the vegetables in to pieces of suitable sizes. Take it on a pan / vessel and blanch it for 15 minutes. Add the required quantity of salt / LSS/ SS and mix. Make paste of ginger and garlic and fiy in a 50 ml of oil till golden brown. Add all other spice mix like turmeric, red chilli powder, mustard, fenugreek, cumin and asafoetida and mix well.
Sugar syrup is prepared with good consistency. Add glacial acetic acid, sugar / jaggery syrup, fried garlic ginger with spices and cook for 5 minutes. Season it with 2 g of mustard seeds and pinch [0.5 g] of asafoetida in 10 -15ml mustard oil and close the container. Add the heated mustard oil to the final mix and store it in an air tight container to sustain a shelf life of more than 12 months.
Pickles are prepared using pickle mix with low salt substitute (LSS) or salt substitute (SS) or common sah according to the range of ingredients disclosed in table 9, 10, 11 & 12 and evaluated for their organoleptic characteristics, which are also presented in table 9, 10,11 & 12.
Clarification: Examples 4-7 (Table 5-8) gives approximate range of raw materials to be used for preparation of different types of pickles. Whereas in table 9 -12 organoleptic / sensory properties and their acceptance of the pickles made are given

indicating comparative preference of pickles made by use of LSS Vs. CS. The pickles made from SS and SS +OA are not tasty and acceptable.
For evaluating the organoleptic properties, the pickle mix was used after supplementing with common salt, LSS, SS, & SS+OA and Organoleptic evaluations of pickles so prepared with CS, LSS, SS and SS +OA are as indicated in Table 9 through 12..
Table 9: Ingredients used and their range in weight to make Lemon pickle with common salt, LSS, SS and SS + OA with their organoleptic characteristics.



Method of preparation: Cut the cleaned tomatoes into small pieces and fiy in sesame oil. Grind tamarind and green chillies into a paste. Add this paste to the smashed tomatoes with chiUi powder and salt. Fry mustard seeds in 15 ml sesame oil while they splutter and add ciamin and fenugreek seeds, fiy, add asafoetida and remove fi-om the fire. Mix this hot mix with tomato paste. Store the mix in a clean container.
Table 11: Ingredients range - in % w /w in sliced mango pielde with common

In case of all pickles added with low salt substitute or salt substitute or common salt the shelf-life of the products remained unaffected.
The overall perception and evaluation of pickles by the panel of tasters and also based on consumer acceptance, it was found that the pickles prepared with pickle mix containing LSS and CS had similar taste attributes of pickles prepared out of common salt. However, the sensory evaluation pertaining to pickles prepared with SS and additional amount of organic acids such as tartaric acid, malie acid and citric acid, indicated unpleasant, slightly bitter and unacceptable quality. The results on sensory evaluation of pickles flavoured with LSS and /or CS imparts better quality compared to the one where SS alone or SS supplemented with OA. Sensory evaluation of various verslons of pickles indicated that the pickles with common salt, low salt substitute are acceptable, with less preference to pickles made with salt substitute. Additionally, it is pertinent to mention here that SS supplemented with OA not only will be cost extensive but may also pose a problem due to presence of non-natural substances: AMP, IMP, GMP. The over all acceptability for synthetic chemicals or artificial mixtures by the consiuners is always on low profile. In the backdrop of this the present invention though with reduced sodiimi content is advantageous over the existing one being economical apart from having technical advancement, and having wide acceptability while maintaining the taste of common salt.

CHUTNEY: The word chutoey is derived from synonymous Persian chashni which has originated from Middle Persian Pahlavi of gashnik, sharing the same root with other Persian words such as chasht meaning a portion of food.
Chutney or Chatny is a term for a variety of sweet, spicy flavoured condiments, usually involving a fresh, chopped primary vegetable or fruit with added seasonings. Chutney, as a genre, is often similar to the Indian pickle. Chutney may be dry or wet (preferably wet); dry chutney is generally in the form of powder. Chutneys should be left to mature in a cool, dark place for approximately one month before consumption. It should be remembered that chutney and relishes seem to be more highly spiced when first made, and will mellow on storage.
These products are very much a matter of personal taste, some being hot and spicy, others mild and sweet. They lend themselves to creative combinations of ingredients and to experimentation with both flavour and texture. They add considerable zest to a meal and give an imaginative touch to cold meats. Chutney and savoury are versatile products and are often used as essential fillers for the increasing corporate food hamper market. One of the main ingredient is a salt and sodium content of which is a major concern. In the present invention salts of types viz., LSS, CS and SS were added to make Chutneys to evaluate their suitability with various types i.e. wet and diy chutneys.
TYPES: In India chutneys are of different types depending on the geological??(South and North Indian) origin. Varieties include dry [Chutney powder] and wet types [Coriander, mint, tamarind, coconut onion, tomato, Curry leaves, Mango, Lime, Garlic, Coconut and Groundnut, Chilli chutneys etc.,] Salt and gamishing with mustard seeds, little vegetable oil and curry leaves are the other ingredients of chutney.
a) Dhal chutney powder:
Ingredients: Bengal gram (250 g), Urad dhal (50 g), dried copra (100 g), Tamarind (3-4
g), red chilli (30-40g), salt Common Salt / Low salt substitute / Salt Substitute (5-9 g),
Jaggery (10 g), mustard powder (1 g), curry leaf(5 g), asafoetida (0.5g)
Dhal Chutney powder preparation: Fry the dried urad dhal till golden coloiu". Add 2
teaspoon of vegetable oil, add mustard and asafoetida. To this mixture, add red chilli
powder and grated copra, continue to heat till it gives good aroma. Add washed dried
and fried curry leaf Remove all the fibre from tamarind & place it on a vessel + 5g

jaggery. Pulverize it to a coarse powder in a stainless steel mixer. Add salt to taste. - Low salt substitute or Common Salt or Salt Substitute.
b) Curry leaf chutney powder:
Ingredients:
Curry leaf (150 g), Urad dhal base (100 g), red chilli powder (30-40g), tamarind (3 - 4g),
and or Mangosteen 1.5 - 2g, pinch of asafoetida concentrate -0.5 g .
Procedure: Fry known quantity of curry leaves till aroma emanates and cool. Fry the
dried urad dhal till golden colour. Add 2 teaspoon of vegetable oil, add mustard and
asafoetida. To this mixture, add red chilli powder and grated copra, continue to heat till it
gives good aroma. Remove all the fibre from tamarind & place it on a vessel + 5g
jaggery. Pulverize it to a coarse powder in a stainless steel mixer. Add salt to taste. - Low
salt substitute or Common Salt or Salt Substitute.
c) Fried Bengal gram chutney powder:
Ingredients: Bengal gram (500 g), Urad dhal (50 g), dried copra(100 g), Tamarind (3-4 g), red chilü (30-40g), salt - Common Salt / Low salt substitute / Sak Substitute (5-9 g), Jaggery (10 g), mustard powder (1 g), ciury leaf (5 g), asafoetida [0.5g] Procedure:
Fry the dried Bengal gram (500g) and roast till good aroma emanate typical to that of roasted dhal. Add 2 teaspoon of vegetable oil, add mustard and asafoetida. To this mixture, add red chilli powder and grated copra, continue to heat till it gives good aroma. Add washed, dried and fried curry leaf. Remove all the fibre from tamarind & place it on a vessel + 5g jaggery. Pulverize it to a coarse powder in a stainless steel mixer. Add salt to taste. - Low salt substitute or Common Salt or Salt Substitute.


Procedure: Heat a thick bottomed stainless steel vessel, add grated mango and required quantity of sugar and cook until syrap is formed. Add cardamom, pepper powder and salt. Stir and let it cool. Store in air tight glass or PET jars.
EXAMPLES: chutney(s) were prepared using common salt, LSS, SS and SS+OA and their organoleptic characteristics were evaluated to ascertain replacing common salt with LSS. The ingredients and analysis are presented in table 13 to 17.


Example with range of ingredients required to prepare Bengal gram chutney powder and
their organoleptic characteristics is presented in table 14.
Table 14: Ingredients range - in % w / w Bengal gram chutney powder with
common salt. LSS. SS and SS + OA with their oreanoleotic characteristics.

It is apparent from the comparative data disclosed herein above with regard to sensory evaluation of chutney prepared with LSS in place of common salt, the overall perception and evaluation of by the panel of tasters and also based on consumer acceptance, it was found that the chutney prepared with LSS, had simüar taste attributes of chutney prepared out of common salt. However, the sensory evaluation pertaining to chutney prepared with SS or SS and additional amount of organic acids such as tartaric acid, malie acid and citric acid, indicated impleasant, slightly bitter and unacceptable quality. The results on sensory evaluation of chutney flavoured with LSS imparts better quality compared to the SS or one where SS is supplementd with OA. Sensory evaluation of

various chutney indicated that the chutney with common salt, low salt substitute are acceptable, with less preference to chutney made with salt substitute. Additionally, it is pertinent to mention here that SS or SS supplemented with OA not only will be cost extensive but may also pose a problem due to presence of non-natural substances: AMP, IMP, GMP. The over all acceptability for synthetic chemicals or artificial mixtures by the consimiers is always on low profile. In the backdrop of this the present invention though with reduced sodium content is advantageous over the existing one being economical apart from having technical advancement, and having wide acceptability while maintaining the taste of common salt
SAMBAR POWDER: It is a spice mix with added common salt or LSS or SS and or SS -l-OA for preparing the soup type product. It comprises of chilli powder, coriander, salt-LSS / CS / SS, bengal gram dhal, red gram dhal, black gram dhal, fenugreek, pepper, cumin, mustard, asafoetida, turmeric, tamarind powder, mangosteen powder, ginger powder, curry leaf, sorted in vegetable oil. Example with range of ingredients required for preparation of sambar powder using common salt, LSS, SS, SS+OA and its organoleptic characteristics is presented in table 22.



How to prepare Sambar: Cook dhal and mash to a paste add water to required consistency. Heat oil, add asafoetida, curry leaves to hot oil foliowed by vegetables. AUow to cook then add sambar powder and boil.
The present invention relates to a low sodium substitute for tasty nutritious health preserving condiments as flavouring material, and food/beverages prepared with these condiments with added medicinal property with regard to functions of promoting the production of body fluid and preserving the health. It has four components: spice mixture, health preserving tonic, medicine capable of removing pathogenic factor and aggretate. Said invention uses the dissipative property of the spice mixture, and mixes that with the tonic nourishing yin, and makes them into the tonic product, and uses the medicinal capability of removing pathogenic factor as corrigent for tonic so as to overcome the disadvantages of "invigoration encourages the pathogenic factor".

WE CLAIM:

1. A low sodium compositions for condiments comprises:
a. common salt,
b. potassium chloride,
c. magnesium sulphate,
d. acidulants,
e. hydrocolloids,
f. bitterness inhibitor, and
g. anticaking agent

2. A composition as claimed in claim 1 wherein the acidulants used is a source of citric acid, tartaric, oxalic acid, fumaric acid, acetic acid, malic acid.

3. A composition as claimed in claim 2 wherein, the acidulants are synthetic or natural.

4. A composition as claimed in claim 1 wherein, the hydrocolloids employed are gum acacia, xanthan gum, and carrageenans.

5. A composition as claimed in claim 1 wherein the bitterness inhibitors are tamarind or mangosteen or a combination thereof.

6. A composition as claimed in claim 1 wherein, the anticaking agent used is —??

7. A composition as claimed in claim 1 comprises w/w:
a. common salt -- 60 - 66%
b. potassium chloride, -- 20 to 25%
c. magnesium sulphate, -- 6 to 10.5%
d. acidulants, -- <1%
e. hydrocolloids, -- <1%
f. bitterness inhibitor -- up to 6%
g. anticaking agent -- up to 2%

7. Condiments prepared using a composition as claimed in preceding claims are rasam powder, pickle mix, sambar powder, curry powders, chutney powders.

8. A method for preparing condiments with a low sodium compositions as claimed in claim 1, comprises mixing all the ingredients of the condiments and low salt substitute followed by cold pasteurization to get condiments free from microbial contaminants.

9. A method as claimed in claim 9, wherein the cold pasteurization is effected by subjecting the condiments to irradiation by gamma rays of dose range of 6-14kGy with overall average value of 10kGY .

10. Low sodium compositions as claimed in claim 1 useful for preparing condiment and exotic dishes/food/beverages using said condiments.

11. Low sodium compositions, condiments containing said low sodium compositions, process for preparing condiments and food/beverages prepared using such condiments substantially such as herein described.