process for the preparation of products particularly employable orally in terms of food and pharmaceuticals and the product obtained by the process

摘要

A method is described for the preparation of products for oral consumption (e.g. foodstuffs, drinks or medicines) in which the cationic content is physiologically optimized. The sodium, potassium, calcium and magnesium contents of the products are optimized to satisfy the requirements of the organism by adjusting the molar ratios of the cations present so as to fall in the ranges: potassium:sodium=1 : 10- 100 : 1; potassium:magnesium=1 : 10- 100 : 1; and magnesium:calcium=1 : 10-100 : 1. The optimizing treatment may be applied to either natural or synthetic products. Foodstuffs, such as milk, sour milk, yoghurt, sausage, meat product, cheese, chocolate or other sugar-containing confectionary, flour and common salt, drinks and medicines having these cation ratios are also described.