The Many Benefits of Encapsulated Salt

Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something
used to perk up flavor might wonder what could possibly give this ingredient the level of importance it
has gained through the ages.
Salt, traditionally used to enhance and add flavour to foods, can pose certain problems in food
manufacturing process. Because salt often reacts with other components of foods, encapsulated salt was
developed. Encapsulation allows the salt to be released when it is needed.
Besides enhancing taste, salt has several other functions in food products. It acts as an antimicrobial or
microbiological control agent. It contributes to certain chemical reactions that create a wide variety of
food characteristics.
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.
The salt is contained in a microfilm of fat using varying levels of encapsulation, from 85 per cent salt
and 15 per cent fat through to multi encapsulation at 70 per cent salt and 30 per cent trans-fat free fat.
In meat products such as sausages, burgers and meat loaves, single encapsulation at 15 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.
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 , can help extend a products shelf life
by preventing moisture.
Another application for encapsulated salt is in frozen doughs. Here, it keeps the salt from reacting with
the yeast, so when the dough is thawed the yeast still functions properly. Encapsulation will work in
many situations as long as the temperature remains below the melt point of the encapsulating oil,
generally around 140F.
The controlled release mechanism is activated at a predetermined processing temperature, typically-58
- 62C after proteins have formed and yeast activity has ceased, or by shearing or chewing a product.

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