An ill prepared political science student was sitting for his chemistry exam. For the question define a free radical he wrote, a wild protestor.

All in the Salts......

Previous studies showed airier, fluffier breads do taste saltier to testers.

Everyone loves chips (wafers, crisps etc.), but have you ever wondered how they get that perfect sheen on them? Food Engineer Youngsoo Lee from the University of Illinois says "Salt is sprayed on the surface". He also says not all salty foods are created equal. There is such a thing as a spray-on surface salt and salty liquids, like canned soup. There also are salty solids, where sodium is dissolved into a matrix like structure for eg. In cheeses & salamis...When consuming these salty foods, only a fraction of the salt gets released before swallowing, making the majority of salt have no effect on the taste of our food, still however playing a major role on our daily salt intake.

Lee is currently working on a less salty substitute for a big U.S. company that wants to produce meats with less salt. Lee and his colleagues created whey protein blocks with multiple proportions of fat, water & salt. Later, they squashed the tofu like blocks under water, to see how much of sodium released. Study shows, the bigger the block with more pores, more salt was released.

Previous studies showed airier, fluffier breads do taste saltier to testers. Also, solid foods release more of their embedded salt over time. Hence, next time before asking for some extra salt, why not just chew a bit more?
Tags :         

Save a PDF and you save a tree! Try not to take a print of me!

Like Chemistry? Like us!
Also on: