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Microscopic Crystals Help UK’s Bakers Cut Salt Content, But Not Product Quality

March 22, 2010: 02:47 AM EST
The UK’s top baking companies are getting ready to launch new products with sodium levels slashed by as much as half – from 1.8 percent to .7 percent – thanks to microscopic salt crystals that have no impact on volume, texture or weight. Emanate, the company providing the tiny crystals, says the technology is based on the principle that the smaller the salt crystal, the greater the perception of salt, so less is needed. The company overcame technical hurdles – simply grinding the salt finer didn’t work because the crystals stick together – using an innovative process that alters crystal structure. Crystals become free-flowing hollow balls with a shelf-life of 18 months, an Emanate exec said. Bakers are satisfied with the result: new products, albeit more expensive, could hit store shelves in early 2011.
Elaine Watson, "Bakers slash salt with ‘micro’ salt particles", Food Manufacture, March 22, 2010, © William Reed Business Media Ltd
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