A Taste of Wellness for Savoury and Snacks
Givaudan
UK microencapsulation company TasteTech reported this week that it has developed a controlled release microencapsulated version of traditional salt that avoids any unwanted moisture withdrawal.
According to TasteTech the salt is trapped in a microfilm of blended vegetable oils that acts as a barrier to ensure that the salt is kept away from the products until they are either heated or eaten.
Managing director of TasteTech Roger Sinton commented:"Being able to supply pre-packaged vegetables to a huge number of outlets so the chef can literally empty the bags into a pan or bowl and cook or serve them can save a lot of money and time.
Our salt is triple encapsulated, so there is no chance of removing and moisture from the vegetables or salad until the microfilm is broken."
TasteTech claims that the controlled release mechanism is programmed to activate when certain predetermined conditions have been met.
When the vegetables are heated past 60ºC the microfilm melts, releasing the salt and allowing it to flavour the food. Because salad is eaten cold or raw the microfilm is designed to break, and release the flavour, when the salad is eaten.