Cheese trial next after bakers slash salt with ‘micro’ particles
Mittwoch 11 August 2010The firm behind a new breed of microscopic salt crystals that can help manufacturers slash sodium and retain their clean label status is conducting its first trials on cheese.
The UK’s leading plant bakers have all completed technical trials with the tiny salt crystals, which have been engineered by Nottingham-based Eminate using patent-pending technology that changes the structure of salt crystals to create free-flowing, microscopic hollow balls with the consistency of talc.
At 5-10 microns, they are a fraction of the size of standard salt (c.200-500 microns), and deliver an intense hit on the taste buds, enabling plant bakers to cut salt by more than 50% without impacting volume, texture or weight, claims the firm.
Bakers have also achieved significant increases in shelf-life as the tiny salt crystals cross-link gluten in dough more effectively, helping to lock in moisture.
While Eminate had initially focused on the bakery sector for its micro salt - dubbed SodaLo - work was now progressing with cheese, sausages, crisps, sauces, soups and bakery premixes, business sales manager Kevin Wilson told FoodManufacture.co.uk.
“We’re conducting trials on cheddar at the moment with a relatively large dairy company, and we’ve done a lot of work on snacks and other products.”