A functional salt substitute derived from grape pomace with preservative effects and its manufacturing method
Totally natural product derived from masses of vinification, seasoning with a high power allowing to reduce levels of salt from processed foods and making healthier (suitable for hypertensive population). It also has a preservative effect, reducing / eliminating the use of preservatives (eg sulfites). The product is applicable throughout the food industry as well as the restaurant industry.
New and Innovative aspects: the product is obtained for minimal processing of the masses of vinification, it is not an extract, therefore, is a natural product that in addition to seasoning and preservative, it is multiple source of bioactive compounds in grapes as are polyphenols, fiber, potassium and other minerals.
Natural preservative and common salt substitute with "functional" properties.
The product has a value "per se" because it is 100% "natural", obtained by minimal processing with low power consumption and virtually no water, helps reduce carbon footprint of wine production, reduce waste and thus increase the profitability of the process. Adds value to products through additional bioactive components and rich in potassium.
Patent pending (Spain): P201300555
Date of the patent application: 12/06/2013
Isabel Pinto Pascual
+34 947 25 8895