Preparation of Low Sodium Salts of Botanic Origin

A mixture of homogeneous salts having low sodium salt content of botanic origin.

The vegetable salts are prepared by mixing both the raw materials {edible oil-bearing salt tolerant plant, Salicornia brachiata (as a source of NaCl), and a red alga, Kappaphycus alvarezii, a carrageenophyte, (as a source of KCl)} in the required proportion to achieve salt with desired NaCl and KCl ratio, incinerating the dry biomass, refining and polishing to obtain white crystalline salt.

• Utilization of the leftover biomass of Salicornia brachiata after removal of oil-bearing seeds and adhering salt from sun-dried Eucheuma which is considered as waste material for the preparation of low sodium salt.
• Maximizing returns to the farmers by obtaining an additional product from waste and thereby simultaneously solving the problem of waste disposal.
• Utilization of conserved energy of the Salicornia biomass for co-incineration to yield crude low sodium salt free from organic matter and color without external input of energy.
• Desired compositions of low sodium salt can be obtained with maximum energy efficiency, by integrating the processing of the crude salts from both the plants and taking advantage of the variation in the Invariant Point of the sodium chloride-potassium chloride-H2O system as a function of temperature.
• Up to 4 tons of nutrient rich low sodium salt can be obtained per hectare of cultivation of Salicornia and per 3 hectare of cultivation of Eucheuma with existing cultivation methods.
• This health salt would be appealing to strict vegetarians since it is derived exclusively from vegetable sources.
• This product also contains traces of beneficial micronutrients like calcium, magnesium, iron, copper, zinc and iodine without any fortification.