FOOD ADDITIVES / SALT SPECIAL .....NOVEL SALT

FOOD ADDITIVES NOVEL SALT

Tate & Lyle, a global provider of ingredients and solutions to the food and beverage industries, has been granted a patent in the US covering the Soda-Lo salt microspheres commercial product and the process to make it.
Soda-Lo is a ground breaking, new salt reduction ingredient that tastes, labels and functions like salt because it is salt. 
With it, food manufacturers can reduce salt levels by 25-50% in various applications without sacrificing taste.
 
The newly patented technology turns standard salt crystals into free-flowing crystalline microspheres. 
These smaller, lower-density crystals efficiently deliver salty taste by maximizing surface area relative to volume. 
It thus makes it possible to enjoy clean salt taste while consuming lower levels of sodium. 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.
Several innovation awards
The industry has also recognized the innovation with a number of awards. In September 2012, Soda-Lo was recognised as one of the most innovative new ingredients at Food Ingredients South America. In November 2012, it was recognised as the "Heart Health and Circulatory Innovation of the Year" and as the overall "Most Innovative Health Ingredient of the Year" from the 2012 Nutrition & Wellness Excellence Awards, which recognise individuals and business for their exemplary work and contribution to the industry. The patent relating to Soda-Lo is owned by Eminate Ltd., a wholly-owned subsidiary of The University of Nottingham, UK. Tate & Lyle licensed Soda-Lo on an exclusive basis from Eminate in October 2011. Under the license agreement, Tate & Lyle assumes responsibility for commercialising the technology on a global basis including manufacturing, product development, sales and marketing. Tate & Lyle has developed a number of applications incorporating Soda-Lo including various breads and doughs, topicals such as peanuts, potato chips and French Fries, breadings and seasoning blends. Work continues to assess its suitability in a number of other applications.

Chemical weekly, may 21, 2013