Breaking News on the Food and Drink Manufacturing Sector

Sectors > Ambient foods

Microsphere technology cuts sodium

04-Dec-2012
Last updated the 05-Dec-2012 at 10:55 GMT

Microsphere technology cuts sodium

Tate & Lyle says its new salt reduction ingredient, Soda-Lo Salt Microspheres, enables manufacturers to reduce salt levels by up to 50% without sacrificing on a product's taste.

The product has been created using a patent-pending technology that turns standard salt crystals into free-flowing crystalline microspheres. These smaller, lower-density crystals efficiently deliver salty taste by maximising surface area relative to volume. Because Soda-Lo is made from real salt, it has none of the bitter aftertaste or off-flavours associated with some other salt compounds and substitutes.

"Studies show that consumers associate products labelled as low-salt as having inferior taste," said Andy Hoffman, director of health and wellness innovation, Tate & Lyle. "Having a salt reduction alternative that's made from real salt and delivers on that taste expectation could be the first step towards breaking that link in people's minds that a low-salt product is a bland one."

Testing indicated that consumers perceived parity of tastes between products made with regular salt and those containing Soda-Lo Salt Microspheres, with no 'off' tastes.

Soda-Lo Salt Microspheres can be used in a wide variety of foods including baked goods, breading and coatings, and salty snacks.

Contact: Tate & Lyle