Microsalt Share Discussion Threads

[ellipses] 18/2/2024 21:07

Interestingly if it is the non-digestible form there could be an additional health benefit - from that article:

Yes. That's why I highlighted it. However if you refer to the link given for the patent itself they attempt to cover all of the bases. Pun just noticed... carriers.

[ellipses] 18/2/2024 21:04

May as well add the Google link to a pdf of the patent. Things might make more sense. As a note this may or may not be a link to the granted patent...

[bountyhunter] 18/2/2024 20:49

Interestingly if it is the non-digestible form there could be an additional health benefit - from that article:

"In 2018, the Food and Drug Administration issued an industry guidance document stating that foods made with digestion-resistant maltodextrin could be advertised as providing a health benefit from fermentable dietary fiber.[3][26]"

[ellipses] 18/2/2024 19:41

Of course, EO&E,

The bloke at the bottom is at pains to explain that a manufacturer does not have to make major changes to their processes which kind of suggests that the solution/slurry is applied directly to the surface of the food rather than via a carrier. However the bloke at the top previously mentions salt shakers so it is possible that the shakers do have a substrate to which the salt layer is applied.

Oh, OK, back to where it was...



It does appear to be a maltodextrin substrate upon which a thin layer of microcrystalline salt is deposited.

Non-digestible?

[ellipses] 18/2/2024 19:12

To be boring I'll give it a go...




You'll also need the prospectus, linked to above,



Apologies if some of this comes across as being negative.

The second link is to the procedural documents and will give you some idea of the initial struggle they had to go through to move through to grant. Note that they were rejected due to the existance of prior art. This means that their may be competitors so the company may be heavily reliant on time to market and their ability to penetrate that market.

In addition to that whilst many of their arguments against the initial denials seem valid and have a sound basis, after all they did work, it may be the case that they had to restrict or tighten the scope of their claims which may have the affect of limiting their protection. Also refer to the warnings about action from competitors against their granted IP and the possibility of different methods being developed that avoid infringement.

The second link may limit your number of downloads. Just clear the cookies set by the USPTO and rumble on.

Other applications avaiable here,



There is a reference to two US applications, not the one above, one is abandoned the other is a continuance and pending.

It seems these have been assigned to Salarius, i.e bought from the original inventors. Again see the prospectus.

In terms of what it is or does looking through the available publications the idea appears to be that a salt, sodium chloride solution or slurry, is spray dried onto a carrier or substrate such that it coats the surface leaving a thin layer of microscopic salt crytals.

It is the substrate carrying these crystals that is applied to the surface of the snack. As such the first thing to hit the tongue is the surface layer of salt giving the initial hit whereas with traditional salt having experienced the hit the rest of the larger salt crystal is still available and dissolved giving the excess.

Someone has asked whether it works in liquid foods and based on the above guess you would have to assume it does not. The layer would after all dissolve during cooking. However someone else has mentioned another patent regarding use of the product or a modification thereof in baked foods. With a lower preparation liquid content that dissolution might be avoided during processing.

Keep in mind the warnings given by the company and also mentioned here in respect of other prior art which might be adopted by competitors or challanges to the IP itself. Again this is the time to market and rate of penetration thing.

Also realise that whilst they have applications in place via EPO, The PCT and WIPO as well as directly through other country agencies those bodies can be harder to move through to grant. It is not unusual for a granted US patent to fall flat on its face in other jurisdictions.

I hope the above helps but just to head off some of the more rabid responders that you find on these boards.

No. I am not invested.
No. I will not be investing.
No. I am not trying to get in lower.
I only have one ID on these forums.
I am not being paid to post.

I shall be ignoring any silly questions or accusations based on or similar to the above.

Take Care, OOO, DYOR, EO&E and Good Luck whatever your decision.

[mr.oz] 18/2/2024 11:51

Yep, thats right and a top quality Management playing a blinder; everything is in hand. The right product, right place, right time.

Already profitable B2C products available across thousands of stores and online
But the focus is the scaling of the B2B product, with global behemoths slready placing purchase orders, e.g.30t/month for subsidiary of global manufacturer (Pepsico)

DYOR everyone. Links in the header.
Judith Batchelar OBE interview of particular interest

[bountyhunter] 18/2/2024 09:19

Incidentally there's another patent only recently filed which relates to a growing $0.5tn market..

07/09/2023 7:00am
RNS Non-R
07 September 2023
Tekcapital Plc

MicroSalt(R) files New Patent to Improve Baked Goods

Tekcapital Plc (AIM: TEK) the UK intellectual property investment group focused on creating valuable products that can improve people's lives, is pleased to announce that its portfolio company Microsalt Ltd ("Microsalt") has filed a new patent application (# 63/580,590) entitled "Compositions and methods for reduced leavening time and sodium content in doughs comprising micron-sized salt particles adhered to a carrier," to improve baked goods.

Highlights:

-- MicroSalt has recently demonstrated the successful utilisation of its proprietary low-sodium technology with a new recipe for use in baked goods


-- There is significant global demand for reducing sodium in a wide variety of baked goods
-- MicroSalt believes its new low sodium recipe reduces both sodium content and baking time for baked goods, enabling an improved nutritional profile coupled with a more sustainable and cost-effective production process

Rick Guiney, CEO of MicroSalt(R), commented:

"We are very excited about our new invention which we believe enables the production of baked goods quicker, less expensively, and with reduced sodium. The bread market is extremely compelling for us, with global volumes expected to reach 216.7bn kg by 2028 [1] . Our ability to not only reduce sodium but to enable a more efficient production process could be a watershed moment in the fight against excess sodium consumption, and we have already seen a high level of interest from one of the world's largest food companies."

Market Size

According to Statista the global bread market is estimated to be valued at US$0.5tn in 2023 and is expected to grow annually by 6.83% (CAGR 2023-2028). [2] MicroSalt believe that its new technology can be utilised on a wide variety of baked products to significantly reduce their current sodium concentrations. Potential product applications are listed below.

Common Types of Bread (2 slices/serving)
[3]
Sodium Content (mg) per serving
White Bread 340
Whole Wheat Bread 276
Rye Bread 422
Multigrain Bread 253
Sourdough Bread 304
Mixed Grain Bread 253
Marble Rye and Pumpernickel Bread 346
White with Whole Wheat Swirl Bread 314
==========================================================================================================

Reduced Calorie Bread (2 slices/serving)
Wheat Bread 235
White Bread 208
Multigrain Bread 158
Rye Bread 211
==========================================================================================================

Other Bread Varieties (2 slices/serving)
Cracked Wheat Bread 269
Italian Bread 234
Oatmeal Bread 323
Raisin Bread 203
Wheat Bran Bread 350
==========================================================================================================


Rolls and Buns (1 roll/serving)
Dinner Roll 146
Wheat Dinner Roll 95
Egg Dinner Roll 191
French Roll 231
Hamburger or Hotdog Roll 206
Mixed Grain Hamburger or Hotdog
Roll 197
=================================
According to the U.S. Food and Drug Administration ("FDA"), 2,300 mg/day is the maximum recommended sodium consumption for healthy adults. [4] By reference, a single serving of white bread currently exceeds 14% of the daily maximum recommended consumption of sodium.

[purchaseatthetop] 17/2/2024 22:44

Let’s hope they read my references to the actual documents then. Have I accused you of being a ramper? No. Go figure.

[bountyhunter] 17/2/2024 22:42

It was when you said that you are planning on opening a short at 129p+ when the price is currently at 114p that your motives became suspect to me. How many shorters would make such posts in advance of taking out a short at a higher level? I'll leave others to make up their own minds.

[purchaseatthetop] 17/2/2024 22:33

You accused me of deramping. I call it quoting their own data. Whatever. My analysis either is valid or is not.

[bountyhunter] 17/2/2024 22:26

If your plan really was to open a sell at 130p or 150p then you wouldn't be deramping now, you would wait until you had opened your short.

[purchaseatthetop] 17/2/2024 22:18

Why would I keep quiet? It does not bother me. I expect it to rise further on the present insanity snd it might reach 150p. I have no idea. But whether I open a sell at 130p or 150p I think I know where it will end. Hey, it might hit 250p. I cannot know the top. I am just posting my view. Up to you if you take it seriously.

[bountyhunter] 17/2/2024 22:05

That will not be until 129p then and if things are as you suggest then presumably you are not expecting the price to get there so that's a bit contradictory. If that really was you plan you would have just kept quiet and then done what you have suggested at 129p. Makes no sense to discredit at this point if you are really waiting for 129p as you would surely wait and take out your short at that price and then discredit. I never short personally as I consider it immoral but that's another argument.

[purchaseatthetop] 17/2/2024 22:04

I am interested because I saw it rise and wondered why. I now know. It is because very few have bothered to read the data. I will open a sell as soon as the warrants are triggered for the reasons I have stated.

[bountyhunter] 17/2/2024 22:00

What is your interest here PATT?
I've not noticed you post here before. Anyone might think that you missed the boat and are scaremongering in the hope of getting in at a lower level. I don't see that Simon Thomson, the Oak Bloke and several large investors have all missed what you are suggesting.

[purchaseatthetop] 17/2/2024 20:24

Mr oz. Wrong

Here is them trying to sell it in 2016 as usalt with Mr Patil being quoted.


The admission document says that all revenues from Microsalt Inc go to Pstil snd Co. Check it.

They want they share to hit £1,29 or £1.27 so the 47.3p warrants are activated and they can sell.

[mr.oz] 17/2/2024 20:06

I hope "tim00017" doesn't mind me posting this. Here's his posts over on TEK board


tim00017 17 Feb '24 - 19:53 - 5009 of 5011

I have read that section of the Admission document and that interpretation is incorrect in my opinion. The document says that on sale of the US Patent, or products covered by the patent (which presumably only relates to sales in the US, not the RoW), MicroSalt plc must pay the inventors 30% of future net revenues covered by the patent. That is very different from what is claimed it says. I believe MicroSalt is looking to take out patents in many other countries, which presumably would not be covered by this contract with the inventors.

tim00017 Feb '24 - 19:57 - 5010 of 5011

The inventors are third parties with no obvious connections to MicroSalt or its Directors etc. The agreement as claimed would make no sense for MicroSalt to agree to. But I do agree that currently, the US patent expires in September 2030, if not extended.

tim00017 Feb '24 - 20:03 - 5011 of 5011

This agreement with the inventors reduces the profits to MicroSalt from selling the IP, but has no bearing whatsoever on the value of licensing agreements with food manufacturers etc. Any future patents taken out outside the US may well extend beyond 2030 and thus have greater value to MicroSalt if sold on.

[purchaseatthetop] 17/2/2024 19:03

Word of warning here…

There are 7.3m warrants that get triggered at a price of 47.3p. These become active at either £1.29 or £1.27. Section 14 of the admission document says £1.29p wile section 13.1.8 says £1.27. Check it out. That is an error.

More relevantly 13.1.11 says the subsidiary which is Microsalt Inc (owned 92% by Microsalt plc) has the rights to the IP and can sell it only paying 30% to Microsalt plc. Which is bad for shareholders. Even worse is section 13.1.14 which shows that if they do sell the rights then every penny of that goes to the original PI owners.

Read it and consider that the IP patent expires Sept 2030.

Admission documents are complicated things. Good luck.

[mr.oz] 16/2/2024 16:41

Rick Guiney, CEO at MicroSalt will be presenting and taking live Q&A on 27th Feb

[mr.oz] 16/2/2024 14:49

Shares in Issue 43.12m
Market Capitalisation £48.51m

[mr.oz] 16/2/2024 12:48

To illustrated BHs point

[bountyhunter] 16/2/2024 11:29

You are in a similar position to me Wb. I previously held TEK which had dropped significantly but having added due to the significant SALT exposure it's an entirely different story now. TEK is still at a large discount imho.

[billthebank] 16/2/2024 10:49

Thanks for sharing weaverbeever.Refreshing post.Honest!!