Micro-encapsulated salt for the food technologist
pose certain problems in food manufacturing process. A new system
from UK micro-encapsulation company, TasteTech, claims to allow
manufacturers to use salt more effectively, where previously it was
problematic.
Salt, traditionally used to enhance and add flavour to foods, can pose certain problems in food manufacturing process. A new system from UK micro-encapsulation company TasteTech claims to allow manufacturers to use salt more effectively, where previously it was problematic.
CR300 Encapsulated salt, a system of controlled release microencapsulation, is free flowing coated salt that can provide food technologists with a range of technical benefits for formulating tomorrow's prepared foods, maintains TasteTech.
The salt is contained in a microfilm of fat using varying levels of encapsulation, from 90 per cent salt and 10 per cent fat through to triple encapsulation at 70 per cent salt and 30 per cent fat. The different levels of encapsulation are used according to each application.
In meat products such as sausages, burgers and meat loaves, single encapsulation at 10 per cent fat can be used to separate the salt from the meat proteins and water in the products until they are cooked, which can result in a moister more palatable product. TasteTech claims that the same can be applied to fermented dough products where the salt will not retard yeast activity or bind the doughs.
When used in a coating for products like fish, baked goods, packaged vegetables or salads and snacks, a higher level of salt encapsulation may be required. The salt, adds TasteTech, can help extend a products shelf life by preventing moisture.
The controlled release mechanism is activated at a predetermined processing temperature, typically-58° - 62°C after proteins have formed and yeast activity has ceased, or by shearing or chewing a product.
