Food additive for supply of nutritional mineral substances

FIELD: food industry.

SUBSTANCE: food additive characterised by the minerals it contains being a component of a salt hydrate melt in the form of ions, the said nutrient substances represented by at least calcium; the salt hydrates melt is amorphously hardening and is represented by a salt-water system with water content in the food additive corresponding to the most hydrated ion coordination number. The food additive is used as admixture during production of food products, chewing gum, beverages, toothpaste, mouth wash liquids and oral cavity hygiene products. The nutrient mineral substances are easily digestible due to their containment in the additive in ion form.

EFFECT: salt hydrate melt in the amorphously hardening form may easily be stored during a long time and is easily adaptable to the process of a specific food product production due to its viscosity.

18 cl, 6 ex, 1 dwg

The present invention relates to a food additive to supply nutritious minerals required for metabolism (metabolism) in the body.

Nourishing minerals are essential inorganic nutrients for the human body. Because the human body itself is not capable of producing these substances, the supply of these substances should occur along with the food that we consume. However, as with vitamins, nutrients, minerals are not a source of energy, which means that they are mostly not involved in the process of energy metabolism.

The majority of nutrient minerals is a so-called reinforcing or regulatory matter. Firming agents include calcium, phosphorus and magnesium, and regulatory substances include iodine, sodium, potassium, iron, and chloride. Only a few nutrient minerals possess these properties simultaneously. For example, phosphorus is used to strengthen bones and teeth, and at the same time serves to regulate the acid-alkaline balance.

Nourishing minerals in the human body are essential components for many functions. Nourishing minerals to ensure Ecevit strength and elasticity for bone development, teeth and muscles. Dissolved nutrient minerals in the form of electrolytes affect the basic and necessary properties of body fluids. This includes, for example, maintaining osmotic pressure.

Nourishing minerals are also the main components of organic compounds in the body. Iodine is a component of thyroid hormone. Cobalt is contained in vitamin B12, hemoglobin, which is the pigment of the blood, we need iron.

According to the recommendations of the German society of nutrition (Deutshe Gesellschaft für Ernährung) people younger and older age depending on the number of years and sex is required at least 1000-1200 mg of calcium per day, 700-1250 mg phosphorus, 350-400 mg of magnesium, 12-15 mg of iron, 150-200 mg iodine, 7-10 mg of zinc and other nutrients, mineral substances, so-called trace elements in smaller quantities. The human body has adapted over millennia to nutrition, consisting of 2/3 of plant components. The study, conducted Khadria (K.Gedrich) and Hergom (G.Karg) at Munich technical University in Germany revealed that the actual dietary intake in Germany differs sharply from the optimized power in the sense of supplying the body with minerals compared to the recommended amount, the actual sweat is eblana fruits and vegetables declined by half, and cereal products and potatoes 2/3. As for women, the consumption of vegetables has decreased even 1/3, while the consumption of meat, fish and eggs, on the other hand, increased 1.3 times the recommended amount. These products have been replaced by food prepared in the kitchen or with the help of industrial processing methods. These treatments lead in some cases to a considerable extent to the loss of nutrient minerals and trace elements. In turn, this leads to a sharp reduction in the supply of nourishing minerals of the population.

Numerous nutritional supplements that are designed to compensate for the above-described deficiency of nutrient minerals. However, they have various disadvantages. According to German patent document No. 10349050 A1, svyazyamie calcium and phosphorus is introduced into food products such as chewing candy with fruit flavor, gelatin products, or other sweets. The disadvantage is that when you add the recommended amounts of supplements containing nutritional mineral substances in the manufacturing process is the deposition with the formation of crystals, which leads to clouding of the product unacceptable way. If the admixture is subjected to evaporation by concentration to the number at which occurs the formation of crystals, the nutrient minerals becomes so small that the desired effect is reduced to almost negligible levels.

When implementing the above method, the problem of unwanted crystallization can be eliminated through the use of chemically active donor of calcium from certain compounds or mixtures, which can be optionally added acid, with varying degrees of complexation of calcium. However, this does not completely eliminate the disadvantage, because an excessively high water content in the solution again limits the concentration of calcium, which can be achieved, and thus leads to reduced efficiency to an insignificant level.

In the patent document WO 00/44245 reveals the essence of the invention relating to the product in the form of table salt, which contains one or more kinds of magnesium chloride-ammonium or calcium chloride-ammonium. According to this invention the products in the form of table salt is crystalline.

According to European patent document No. 0673913 A1 it is known manufacture and use of citrate calcium-alkali metals in the quality of medicines. According to this invention the compounds are crystalline.

In patent document UK No. 2341798 And raskryvay is camping the invention, related compound containing nutrients, or pharmaceutical compound, to which add one or more anhydrous compounds for binding the released water. Adulteration has a drying effect.

According to U.S. patent No. 5851578 known drink that has improved solubility for compounds of calcium. Calcium is introduced into the beverage in the form of soluble salts.

In patent document UK No. 1298299 And reveals the essence of the invention relating to a food additive, which contains easily subjected to dissociation of organic salts of sodium, calcium, potassium and magnesium, while the atomic ratio of sodium to potassium is in a certain range.

In U.S. patent No. 4097935, author of the invention of Jarcho (Jarcho)described the solution is offered as alternatives. The author of the invention provides a supersaturated solution of hydroxyapatite is used as a liquid for rinsing the mouth. In this case, the achievable concentration is low, resulting in the desired effect can be achieved only in case of too long and unrealistic frequent rinsing.

In U.S. patent No. 4080440, author of the invention of Digiulio (Digiulio)described a metastable solution of calcium and phosphate with a low pH. The proposed mechanism of action is that in the Le of increasing pH is the deposition of calcium and phosphate in demineralized pores of the tooth enamel, especially with fluoride ions, which have a catalytic effect. The danger in this case is that the tooth enamel becomes demineralized due to low pH until you get the desired effect that results in tissue damage.

In U.S. patent No. 4606912, the author of the invention Rudy (Rudy), proposes a method of using an aqueous solution with a source of calcium ions and helatoobrazouatelem for calcium ions. However, this method is difficult to implement in practice due to the complexity of the control of hepatopathies.

In various embodiments, the inventor Tang (Tung) (U.S. patent No. 5037639, No. 5268167, No. 5437857 and No. 5460803) offers a powder, which contains calcium salts, phosphates and carbonates. After dissolution in saliva is the deposition of the powder in the form of amorphous calcium phosphate. However, its stability is problematic.

In General, the example remineralization of tooth enamel indicates that the important problems associated with additives to supply nutritious minerals and were not resolved until the end. In this example, there are the following three most significant drawbacks:

the concentration of calcium ions and phosphate ions, which can be actually achieved, is rendered too small for what I effective action or

the solution is too saturated and therefore do not have great efficacy or

pH, which significantly deviates from the physiological pH 4.5, leads to damage to the mucous membranes of the mouth, throat, stomach and digestive tract and/or significantly impedes the introduction of additives in food products.

The aim of the present invention is to provide supplements that can provide the necessary supply of nutrients minerals and trace elements and which contain these nutrients minerals in bystrorastvorimoi.

This goal is achieved due to the fact that nourishing minerals are a component of the molten salt hydrate in the ionized form, while the melt hydrate salt is a salt-water system and its water content corresponds to the coordination number of the most hydrated ions.

It is known that the coordination number is the number of nearest ions surrounding this ion, and it is known that hydration is a connection H₂About to Jonah.

This dietary Supplement has numerous advantages. Based on this principle, the body can be provided with almost all the necessary nutrients, minerals and trace elements, in cast the STI, in the ionized form, so that they can be easily assimilated by the body. For processing food processing is the most important advantage is that the molten salt hydrate in dry amorphous form can be stored for a long time without becoming neutral, and that it can be easily adapted due to its viscosity to the process of production of a particular food product or by adding a small amount of water and/or temperature changes. As there are two parameters to control viscosity, adaptation to processing at a given temperature or to processes for which the viscosity is an important parameter that is not a problem.

For a combination of food additives other foodstuffs advantage is that the manufacturing process can be applied to many organic acids, such as gluconic acid, lactic acid, acetic acid, maleic acid, fumaric acid, valeric acid, ascorbic acid, cysteine, glutaric acid or other kislotoobrazoutei that are suitable for food products as well as their salts. Besides the advantage is that under option, inventive, can be used for the materials of inorganic acids, ie, for example, chlorides, sulfates, phosphates, fluorides, carbonates or their partially esterified derivatives. This creates the advantage that in the case of salts with inorganic radical acids, such as chlorides, acid radical shows a low molecular weight. Thus, it becomes possible to achieve a very high weight percentage of cation in the finished product. Through the use of, for example, chlorides, the weight percent of the cations may be in the final product is considerably increased, preserving at the same time the viscosity. The maximum weight percentage of the total weight of the final product to a great extent is determined by the molecular weight and valence of the anions. Depending on the composition of the salt mixture get different maximum percentages of cations, which is theoretically possible. If three salt CaA₁CaA₂and CAA₃with molecular weight M₁, M₂, M₃mixed at the molecular percentage of X₁X₂and X₃where X₁,+X₂+X₃=1, obtain the following maximum molar content of Sa:

Ca_max=1(x₁·M₁+x₂·M₂+x₃·M₃)

The product according to the present invention can be obtained and subjected to processing so that the content in namecalling minerals accounted for 10%-95% of the maximum nutrient mineral substances, calculated according to the formula above. By small changes in water content, the viscosity can be changed within a wide range.

In this case, the advantage is that the desired pH of the molten salt hydrate can be prepared by selecting the appropriate additives. For food in the physiological range (pH about 6.5-7 suitable molten salts with inorganic and organic acids. For foods with a low (acidic) pH can be obtained melt the hydrates of the salts with excess acid content. They are suitable as an additive for baking or sweets. Melts acid hydrates of salts also help to allay nourishing minerals in the melt sugar for candy; chewing connections made from gelatin and other thickeners, can be similarly improved by adding nutritious minerals.

Physiologically neutral melts, such as calcium lactate and calcium gluconate and magnesium lactate. To supply the acid melts calcium can be implemented acidification of calcium lactate using gluconic acid. Depending on the desired taste and aroma of the food product can be added malic acid or citric acid or abloc the traveler acid with citric acid, and other acidifying substances that are permitted for use. To supply the magnesium melt gluconic acid and calcium lactate enrich magnesium salts, for example, acetic acid, gluconic acid, lactic acid or hydrochloric acid. Practical examples are sour chewing compounds such as sweets with a rubbery consistency, with a fruity taste and aroma, in which the molten salt hydrate can be an acidic mixture of calcium gluconate, calcium lactate, calcium malate and calcium citrate.

An additional advantage of food additives according to the present invention is that the taste and aroma of the product may be subject to change. The lactates of calcium impart a slightly bitter taste and thus are suitable for soft drinks, mixed drinks, puddings and dishes with a bitter-almond taste and aroma or beer with a bitter taste, which does not fall under the German rules and regulations governing the purity of beer. Strongly bitter taste created by the use of calcium chloride or magnesium chloride. Slightly sweet taste with a slightly bitter residual taste is achieved by a component in the form of calcium acetate;

suitable, respectively, for example, for use in an orange marmalade, sweets and drink the fruit juice, similar to the lemon drink with a bitter taste of "Bitter lemon" ("Bitter Lemon"). In those applications where it is not the predominant influence on the taste and aroma, dominated by the use of magnesium gluconate or calcium, which have no taste and aroma. In those applications where it is required "bitter" taste and flavor, or the flavor may be given with the intention of creating a new taste or may be "masked" by the use of fragrances should find the use of a variant of implementation of the present invention, in which the source of cations used salts of inorganic acids. The advantage of the use of such salts with a strongly bitter taste and aroma, as magnesium chloride and calcium chloride, is that can be done adulteration of nutrient minerals with very high weight percentage. This is a very big advantage, especially for calcium chloride, because according to what was mentioned above, calcium is a mineral that is required in the greatest quantity for the human body.

In the adult human body contains approximately 1 kg of calcium. 99% of calcium is found in teeth and bones. As mentioned above, calcium is constantly trebuetsya to strengthen them and maintained in the normal state, depending on sex and age in a minimum amount of 1000-1200 mg per day.

The study, conducted on the basis of relevant statistical data, it was determined that daily consumption amount of calcium in 2/3 of adults in Germany is less than 800 mg per day. Decalcification bones (osteoporosis) and teeth (caries) can be attributed to this factor, among other factors.

Similarly, lack of calcium in the muscles can cause shivering and convulsing during intense workout. In an advanced stage, there is increased irritability (excitability) of the nervous system, as well as aggravation associated with muscle contraction (atrial) and tactile sensations, such as tingling or numbness, or a feeling of numbness (paresthesia). Based on these symptoms of failure becomes clear that calcium among other factors responsible for the capacity of the electrical activity of muscles and nerves.

Calcium also plays an important role in circulation. In this case, it acts as a so-called coagulation factor IV.

The above-mentioned deficiency symptoms can be prevented by supplying the body calcium ions.

Correction using nutritional supplements has the advantage of also because there are no known problems associated with overdose. In the process of the metabolism in the human body is absorbed only in the number of calcium ions, which is required for their function. Calcium ions, which are present beyond this number, derived naturally from the body. Only in some rare cases, we observed formation of kidney stones, excessive overdoses in combination with genetic predispositions. Typically, however, this phenomenon is associated with an extremely high consumption, which can be timely installed and terminated.

Additional pre-emptive action of calcium in supplements is the so-called remineralization of teeth: after drinking amenable to fermentation of carbohydrates, the bacteria of dental plaque and lead to increased formation of acids. This causes a decrease in pH in the saliva around the teeth.

Normally, i.e. when the pH in the range from 6 to 7, saliva and always has been saturated so-called hydroxylapatite phase. It dissolved substance helps to eliminate defects in the enamel in such cases as the initial demineralization cracks or crazing.

If excessive acidification leads to the decrease of pH below 5.5, in the saliva has been in a state of nedorazumenia and remove the hydroxyapatite of tooth enamel (demineralization). When this process occurs the formation of pores in the tooth enamel, which is at an advanced stage result is tooth decay.

As soon as the pH of saliva is again above pH 5.5, is the excess of the saturation of the hydroxyapatite in the saliva, resulting in pore formation were caused by the aggressive action of acid, again filled with mineral matter dissolved in the saliva (remineralization).

If due to excessive consumption of foods containing sugar and/or due to insufficient removal of plaque, the effects in the presence of phase demineralization, is more significant than the effects in the presence of phase remineralization, there is a constant leaching of minerals from the tooth enamel. There is a widening of the pores and the development of dental caries. The termination of the development of dental caries helps additional supply of saliva calcium ions during the phase of demineralization. By increasing the concentration of calcium in the saliva, the concentration gradient between the saliva and the plaque becomes smaller. This leads to the fact that is less diffusion of calcium or doesn't happen diffusion of calcium from plaques in the saliva. Diffusion flow can be redirected and to contribute to enhanced remineralization of tooth enamel.

Increased concentration of calcium in the plaque provides additional advantages. Thanks a typical pH profiles in dental plaques over time after the KJV is the use of food, containing sugar may begin remineralization of tooth enamel at the base of the pores, if the concentration of calcium is appropriate when the catalytic action of fluoride. In that case, if the pH is constant over time, remineralization, in particular, in the case of high concentration of fluoride is largely confined to the outer surface layer of a thickness of 20-100 μm. Under unfavorable circumstances, this may lead to the formation of "hats" over sometimes.

An additional advantage according to the present invention are those quantities of nutritious mineral substances that can be transferred in this volume is not defined in the form of additives, and which can be practically applied in tooth pastes, liquids for mouth rinses, and other hygienic means for intra oral hygiene, other ointments or liquids, which are used for the lips, or medicines for oral and rectal administration, and other pills, capsules or suppositories. In this case, also opening new opportunities due to the fact that the viscosity of the dietary supplements are easily subject to regulation by adding water, and also due to the fact that a universally accepted and proven methods of manufacture do not require any changes or require only minor edit the deposits. Toothpaste or liquid for mouth rinses can be easily given to the effects of zinc to prevent bad breath. In addition, the molten salt hydrate has a very long shelf life. In connection with the stability of the new opportunities associated with the addition of nutrient minerals in foods intended for humans, as well as drinking water and drinks. According to the present invention, among other things, the coating melts hydrates of salts of the inside of straws for the consumption of cold drinks. The drink, which runs on this floor, leads to a continuous decrease of the molten salt hydrate that contains mineral substance and which is deposited on the inner layer. Thus obtained a straw to consume cold drinks, food becomes the product for which you want to glue the corresponding labels, and a label indicating the date of expiration.

Accordingly, on the inner surface of the device for dosed dispensing of drinking water, devices for the treatment of drinking water and device for making ice cubes can also be properly labeled.

Moreover, an additional advantage of practical application status is it possible to contact various kinds of drinks. First of all, this refers to the assortment of drinks with preferably low in calories, which serve for the supply of body fluids, this can be carried out not only the above-mentioned adulteration of nutrient minerals, but also giving the appropriate taste and aroma. In the case of these beverages, the addition of food additives does not lead to undesirable increase in the content of calories.

On the other hand, the possible range of these drinks are high calorie beverages, such as milk, cocoa, wine or beer. In this case, a food additive is of interest due to the fact that when using this option supplements without taste and aroma, it does not change the basic characteristic of the drink, but it allows you to increase the nutrient minerals that is an additional argument from the point of view of marketing.

Furthermore, an additional advantage of this invention is that the molten salt hydrate containing nutrient minerals admixed to drink or drinking water by feeding from the reservoir through the tubular connection in the above or similar devices.

Appropriate application of this principle allows the use of the system is a water supply public areas to ensure total population nutrient minerals by mixing melts of hydrates of salts meaningful way.

Of great interest is the ability to significantly improve the attractiveness in advertising of food products are not necessities, such as chocolates with fillings candies to licorice, cakes, scones, jam, French fries and hamburgers due to the high content of mineral substances in these products.

Hereinafter the present invention will be explained in more detail using examples. The present invention is not limited to these examples in the description of the present invention, they are intended solely to illustrate the present invention. The present invention is illustrated by the following schematic drawings.

Figure 1 schematically illustrates in tabular form the coordination and cooperation in the system of salt-water.

Figure 2 schematically shows the remineralization of pores in the tooth enamel. Specifically, in the drawings shown below:

Figure 1 shows the schematic structure of melts hydrates of the salts in accordance with the classification in the range from pure water to dilute salt solutions and to melt hydrated salts.

On the top line of the table shows the layout structure of molecules. Water molecules are indicated as H₂O cations is indicated by a circle with a plus sign, and the anion is indicated by a circle with a minus sign.

On the line below indicate, ranging from pure water to the solution and concentrated to a molten salt.

On the fourth line of the table refer to the three different interactions and their corresponding estimated share of the total effect of the interaction.

The number shown on the last line of the table represents the corresponding salt content.

The columns in the table in figure 1 illustrates the four distinct phases of the system salt-water.

In the left part of the table, starting with pure water, shows the structure of the dilute solution with a salt content of up to 5%. In this case, a certain interaction (water-water) refers mainly to the water.

In the third column of the table shows the structure of a concentrated salt solution with a salt content of up to 10%. In this case, in addition to the interactions of water-water is very noticeable are the interaction between ion-ion. In the rightmost column of the table represents the other extreme is a 100% salt content. Water is no longer present even in the form of chemically bound water. It is a pure molten salt in which interactions occur exclusively between ions of salt.

In the fourth column of the table to the left of the molten salt hydrate is characterized as follows: on the top line of the table shows the cation in the form of patterns, completely surrounded by mole is Olami water. Four water molecules are the coordination number of the cation - four. Due to the "thinner" the hydrate shell is reduced shielding ions with water molecules, as shown by one dot, indicated by the dotted line in the structure. Accordingly, the interaction between the ions becomes more noticeable. On the diagram of state of the interaction between the ion and water molecules are shown as the main interaction for molten salt hydrate. It should be clear (at the bottom of the fourth column), the molten salt hydrate has a degree of interaction between ions. In this part 1 describes the most significant hallmark melt the hydrates of the salts, namely the presence of three different types of interaction:

the interaction between water molecules;

the interaction between ions and water molecules that surround him;

the interaction between ions.

The salt content of the molten salt hydrate in the present example is 10-25% (molecular percentage).

Figure 2 shows two cross sections of the pores 1 in the tooth enamel 2. In the example shown in the upper part, Figa, the pH value of the saliva 3 in the oral cavity was smaller (due to fermentation of carbohydrates) pH of 5.5. As a result of imbalance of hydroxyapatite in saliva 3 is price is ivanie ions of hydroxyapatite, on Figa denoted by H⁺. In the absence of other sources is the destruction of tooth enamel 2 missing hydroxyapatite. In the configuration with a pH profile that changes over time in combination with excess supply of calcium phosphate mouth, nedorazumenie the hydroxyapatite is compensated by the calcium phosphate in the saliva during catalytic action of fluoride. From Figure 1 you can see how the deposition of calcium phosphate within the pores and how its integration into crystals 4 of hydroxyapatite. This process provides the remineralization of teeth.

For comparison on Fig.2b shown remineralization by fluoride as a catalyst in the case when with the passage of time occurs a slight change of pH in the neutral range. Due to the high degree of supersaturation of saliva minerals in the neutral range, the process of crystal formation occurs mainly on the surface of the enamel; as deposited amount in proportion to the duration of the deposition process, the time of diffusion increases in proportion to the path of diffusion. As a result of deposition along the diffusion path in the tooth is purified diffusion flow in the direction of the deeper layers. In deeper layers comes lower to is icesto minerals. On the outer part of the pores leads to the formation of crystals 4 of hydroxyapatite in the form of "hats".

Below are some examples of the possible compositions of melts with neutral and acidic pH. The following chemicals were used in all the examples:

Example 1

pH neutral melt with calcium lactate:

23,16 g of calcium lactate

of 16.84 g of calcium gluconate

At room temperature produces light melt with consistency from a solid to a viscous, molten 2.54 mol CA/kg (corresponding to 101 g CA/kg) with a water content of approximately 25% (percentage mass).

Example 2

pH neutral melt with lactate/gluconate/calcium chloride-magnesium:

10,23 g of calcium lactate

29,77 g of calcium gluconate

10,00 g of magnesium chloride

At room temperature receive light melt with consistency from a solid to a viscous, molten 1.92 mol calcium/kg (corresponding with 76.8 g CA/kg) and with a melt of 0.95 mol of magnesium/kg (corresponding to 23.1 g of magnesium/kg).

Example 3

pH-neutral melt with calcium and magnesium in the ratio of 3:1 (percentage mass):

2,82 g of calcium lactate

12,29 g of calcium gluconate

2,89 acetate calcium

0.99 lactate magnesium

6,05 g magnesium gluconate

1,92 magnesium acetate

At room temperature produces light melt with the consistency of the dense until a viscous, with a melt rate of 1.67 mol CA/kg (corresponding to 67 g CA/kg) and melt 0.83 mol of magnesium/kg (corresponding to 21 g of magnesium/kg).

Example 4

pH-neutral melt with calcium in the ratio of 3:1 (percentage mass):

3.25 g of calcium lactate

9.44 g of calcium gluconate

5.31g acetate calcium

of 1.16 g of magnesium lactate

4,74 g magnesium gluconate

3.39 magnesium acetate

At room temperature produces light melt with consistency from a solid to a viscous, molten 2,01 mol CA/kg (corresponding to 80 g CA/kg) and melt 1.00 mol of magnesium/kg (corresponding to 24.3 g of magnesium/kg). The water content of 33% (percentage mass).

Example 5

Acid melt with calcium, lactic acid, malic acid and gluconic acid.

25,00 g of calcium lactate

9,42 g gluconic acid

of 1.61 g of malic acid

At room temperature produces light melt with consistency from a solid to a viscous, molten 2,73 mol CA/kg (corresponding to 109 g CA/kg).

Example 6

Acid melt with calcium, lactic acid, malic acid, gluconic acid and citric acid:

25,00 g of calcium lactate

9,42 g gluconic acid

of 1.61 g of malic acid

2,31 g of citric acid

At room temperature produces light melt with consistency from a solid to a viscous, molten 2.45 mol CA/kg (respectively the ith 98 g CA/kg). The water content of approximately 27% (percentage mass).

The reagents were dissolved in a small amount of water as is possible, at temperatures close to the boiling point, and was subjected to evaporation by concentrating until then, until he achieved the desired viscosity. The use of vacuum accelerates the process and leads to better results.

1. A food additive in the form of a concentrated additive for the remineralization of tooth enamel, characterized by the fact that its constituent nutrient minerals are a component of the molten salt hydrate in the form of ions, these minerals is at least calcium, molten salt hydrate is a system of salt-water, and the water content corresponds to the coordination number of the most hydrated ion, and the molten salt hydrate is amorphous cured.

2. Food additive according to claim 1, characterized in that nourishing minerals contain additionally at least one nutrient mineral substance selected from the group consisting of magnesium, zinc, potassium, phosphorus, sodium, selenium and lithium.

3. Food additive according to claim 1, characterized in that nourishing minerals contained in the molten salt hydrate in the form of salts of organic acids, while at the ore one of the acid radicals such organic acids, as lactic acid, gluconic acid, citric acid, acetic acid, malic acid, fumaric acid, valeric acid, ascorbic acid, cysteine, glutaric acid or their partially esterified derivatives are present as anions.

4. Food additive according to claim 1, characterized in that nourishing minerals contained in the molten hydrates of the salts in the form of salts of inorganic acids, at least one of the acid radicals of inorganic acids such as phosphates, fluorides or their partially esterified derivatives are present as anions.

5. Food additive according to claim 1, containing at least one of compounds such as calcium lactate, calcium gluconate, calcium malate, calcium citrate, magnesium lactate, magnesium acetate or magnesium gluconate, while its pH is in the neutral range.

6. Food additive according to claim 1, containing at least one of the acids such as gluconic acid, malic acid or citric acid, the pH is in the acidic range.

7. Food additive according to claim 1, in which the salt content in the composition of the melt hydrate salt is from 10 to 25 mol.%.

8. Food additive according to claim 1, in which the molten salt hydrate at room temperature is bright with consistency from a solid to a viscous.

9. P is the physical alteration of a food additive according to claim 1 as a concentrated additive for the remineralization of tooth enamel for adulteration in food production, food is not essential, chewing gum, beverages, toothpaste, liquid mouth rinse, products for oral hygiene and care products teeth.

10. Confection containing food additive as a concentrated additive for the remineralization of tooth enamel, characterized by the fact that its constituent nutrient minerals are a component of the molten salt hydrate in the form of ions, nutrients, minerals presents at least calcium, molten salt hydrate is a system of salt-water, and the water content corresponds to the coordination number of the most hydrated ion, in ensuring the solidification of molten salt hydrate amorphous state, and the pH of the molten salt hydrate is in the acidic range.

11. Confection of claim 10, characterized in that nourishing minerals contain at least one nutrient mineral substance selected from the group consisting of magnesium, zinc, potassium, phosphorus, sodium, selenium and lithium.

12. Confection of claim 10, characterized in that nourishing minerals contained in the molten salt hydrate in the form of salts of organic acids, at least one of the acid radicals such organic to the slot, as lactic acid, gluconic acid, citric acid, acetic acid, malic acid, fumaric acid, valeric acid, ascorbic acid, cysteine, glutaric acid or their partially esterified derivatives are present as anions.

13. Confection of claim 10, characterized in that nourishing minerals contained in the molten hydrates of the salts in the form of salts of inorganic acids, at least one of the acid radicals of inorganic acids such as phosphates, fluorides or their partially esterified derivatives are present as anions.

14. Confection of claim 10, characterized in that it contains at least one acid from the following list: gluconic acid, malic acid or citric acid.

15. Confection of claim 10 in which the salt content in the composition of the melt hydrate salt is from 10 to 25 mol.%.

16. Confection of claim 10, in which the molten salt hydrate at room temperature is bright with consistency from a solid to a viscous.

17. Confection of claim 10, made in the form of gummy confection with a fruity aroma, caramel confection or chewing mixtures.

18. Confection of claim 10, made in the form of marmel the underwater confection with a fruity aroma, when this molten salt hydrate contains an acidic mixture of calcium gluconate, calcium lactate, calcium malate and calcium citrate.