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Certain sea salts with high salty flavor intensity or lower sodium content may be used to lower sodium levels in food formulations, according to new research
The study, published in the Journal of Sensory Studies, reveals distinct differences in salty taste intensity and sodium content between sea salts harvested in different locations. The researchers said that the results of the study may be of use when looking to produce new low salt products, or when reformulating exiting products with lower sodium content.
“There has been some controversy that sea salt may be healthier than table salts due to the presence of other minerals. This research demonstrates that sea salts harvested from different parts of the world have different mineral content and time-intensity profiles of salty taste,” said the researchers, led by Dr. MaryAnne Drake from the Department of Food, Bioprocessing, and Nutrition Sciences, at North Carolina State University.