Baking & Snack - October 2020 - 39

"Smaller salt particles increase flavor intensity through
fast dissolution," said Barry Knudson, chief operating officer, NuTek Natural Ingredients. "This delivers flavor to
the taste buds before consumption, resulting the need for
less salt."
A similar phenomenon occurs when changing the
shape of the salt crystal. Cargill's Alberger Flake Salts
have a rough surface, which helps them adhere to
snacks. These salts are inverted, hollow pyramids and
cubed agglomerates and have more surface area, allowing them to dissolve quickly and be perceived as
saltier than traditional cube-shaped salt crystals. As
with smaller particle salts, this enables snack manufacturers to use less salt with minimal impact on taste
perception.
"It's a nice way to leverage what we know about salt,
the different types and the way we can use it to snack
manufacturers' benefit," Dr. Johnson said. "And the nice
thing about it is that it's all still salt, so nothing changes
on your ingredient list."
SaltWorks' portfolio of salts includes a variety of textures, shapes and sizes. In early 2021, the company plans
to launch its Pacific Blue Mini Flake and Micro Flake
products. Through these crystals' shape, texture and

lower density, formulators can achieve a saltier flavor
with less salt.
"Micro Flake's superfine texture is similar to powder,
allowing it to evenly coat snacks like popcorn, potato
chips and nuts," Mr. Zoske explained. "Mini Flake's texture is light and crunchy and made to cling tightly to the
snack so that more of the sea salt hits the palate instead
of falling to the bottom of the bag."

Choosing a different
particle size or shape of
salt allows formulators
to preserve taste while
reducing sodium.
SaltWorks

A little help from flavors
Sometimes the solution to sodium reduction isn't in a
new ingredient or a salt replacer but can be found within
the formulation itself. In products relying on other ingredients to provide the flavor, not just salt, formulators
can work within the seasoning system to offset any flavor loss when salt is reduced. This was the key to Land
O'Lakes' entire strategy to sodium reduction.
"When we set out to provide sodium-reduced seasonings, we purposely didn't want to have an off-the-shelf salt
replacer, and we've been able to do that after two years of
research," said John McDonald, PhD, R&D director; food,
innovation and technology group, Land O'Lakes.
To avoid artificial flavors, costly replacers and the
need for taste modulators, Land O'Lakes worked to un-

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