We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

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
Innovation & New Business Models
Vitality & Better Living
United Kingdom
Products & Brands
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.