London, U.K. – Tate & Lyle’s SODA-LO Salt Microspheres is a salt but it’s also a salt-reducing ingredient that tastes, labels and functions like salt.
The company says food manufacturers can reduce salt levels by 25 to 50 per cent in various applications without sacrificing taste.
Soda-Lo Salt Microspheres work by turning standard salt crystals into free-flowing crystalline microspheres. These smaller, lower-density crystals can efficiently deliver salty taste by maximizing surface area relative to volume.
SODA-LO makes it possible to enjoy the same salt taste while consuming lower levels of salt. Because SODA-LO is made from real salt, it has none of the bitter aftertaste or off-flavours associated with some other salt compounds or substitutes.
SODA-LO Salt Microspheres has been shown to work well in a wide variety of foods including baked goods, breading and coatings and salty snacks.
In other news, Eminate, a wholly owned subsidiary of Nottingham University, has secured a patent in the U.S. for SODA-LO. The ingredient is licensed to Tate & Lyle by Eminate.