A Safe Alternative to Table Salt Has Been Found
University of Washington: a blend of 78% sodium chloride and 22% calcium chloride tastes like salt — a safe alternative to table salt.
University of Washington: a blend of 78% sodium chloride and 22% calcium chloride tastes like salt — a safe alternative to table salt.
Low-salt foods may be healthy, but they are not particularly tasty. Now that may change. Scientists report that they have managed to find a way to preserve the salty taste without adding real salt. As the experiment showed, foods prepared with the new technology had a flavor that volunteers found pleasant.
The new mixture replacing standard salt consists almost a quarter of calcium chloride. It was created and tested by Professor Carolyn Ross of the University of Washington. During the work, she and her colleagues searched for the ideal blend with reduced sodium chloride content (the main component of table salt).
Mixtures already used in the food industry were also analyzed. Among them were blends containing calcium chloride and potassium chloride. The latter helps lower blood pressure when consumed regularly, but has an unpleasant, bitter taste.
Ross assembled a group of volunteer tasters to determine which mixture had a pleasant taste (they salted water and tomato soup). In the end, the tasters preferred a blend of 78% sodium chloride and 22% calcium chloride. In flavor, the blend was almost indistinguishable from 100% sodium chloride. Potassium chloride, however, immediately reduced the taste quality of the mixture, even at low concentrations.
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