Ingredient Round Up: Salts

Feb. 11, 2010
Salt is the focus for our February Ingredient Round Up.
Purified sea salt untreatedPurified Sea Salt Untreated is a food grade, granular, white crystalline sea salt. It’s unique from other sea salts because it is made by evaporating the brine from sea salt harvested from the Pacific Ocean rather than from rock salt, a dried sea bed or a salty lake. It contains no anticaking or free flowing additives or conditioners and has less than 50 ppm of calcium and magnesium. Food uses include the manufacturing of mayonnaise, salad dressing, margarine and conventional churn butter, plus canning delicate vegetables (such as peas, lima beans, and tomatoes) or high-acid and pickled vegetables. Sea Salt Topping, which also contains no anticaking or free-flowing additives or conditioners, can be used for topping pretzels, crackers and wafers and processed tomato products. Cargill Salt; Minneapolis, Minn.
Complies with EC regulationsReducing sodium is possible with sub4salt, a 1:1 replacement for salt available in the European market. Although the sodium content of sub4salt is much lower than salt, it tastes like salt. Side effects, such as bitter, metallic or broth-like taste, commonplace in products using MSG, yeast extracts or potassium chloride, have been eliminated, and the product can be easily handled by manufacturing personnel as it does not cause dust formation nor have any complex mixing or calculation requirements. Shelf life is guaranteed for three years. Sub4salt complies with the new EC regulation 1924/2006 pertaining to nutrition and health. Jungbunzlauer International; Basel, Switzerland
Gourmet sea salt Natural and unprocessed sea salt is quickly becoming the new standard in food processing. The better taste and lack of chemical processes used in natural sea salt attract both health-minded consumers and manufacturers. Gourmet sea salts are unrefined, yet retain important trace minerals and are completely additive-free. Manufacturers of soups, chips, nuts, meat, and prepared foods are all beginning the switch to sea salt. Using a simplified process, the standard for high quality, consistency, cleanliness and large quantities of sea salt is possible. Every ocean source has different trace mineral composition and a unique flavor profile. Equally important is the purity of the sea water, method of evaporation and harvesting technique. Varieties include: Pure Ocean - Atlantic Sea Salt; Pacific Blue - Kosher Flake Sea Salt; and Sel Mar Mediterranean Sea SaltWorks Inc.; Woodinville, Wash.
Reduce sodium without aftertasteKCLean Salt contains 50 percent less sodium than regular salt. Through a breakthrough in technology, sodium chloride and potassium chloride are combined, and added unique proprietary ingredients remove the bitter metallic aftertaste while delivering the salty taste health-conscious consumers and those on sodium-restricted diets are looking for. KCLean Salt can replace regular salt in any application and is being marketed to food processors, meat companies, snack food companies, healthcare facilities that do their own cooking, foodservice companies and others who want to lower the sodium levels in food.Wixon; St. Francis, Wis.
800- 841-5304;
Mediterranean salt dietNutraSalt 66, a breakthrough clean label product, enables substantial sodium reduction without compromising food flavor profiles. An all-natural sea salt, it offers a balance of sodium and potassium in ratios recommended by the Institute of Medicine. The balance of potassium has been applauded by medical professionals who hail the natural resource’s ability to help the body excrete excess sodium. It features 66 percent less sodium than common table salt and is harvested from the seas of the Mediterranean region. Natural salts and rich minerals from the Red Sea and Dead Sea, come together in a line of salts and seasonings that can replace common salt 1:1 in any recipe.Bon Vivant International LLC; Edgewater, N.J.