Innovative Slow-Release Edible Salt by Healthy Salt Manufacturing Co
FROZEN FOODCONFECTIONARY
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In the realm of food technology, innovation in edible salt production has gained significant attention due to increasing health consciousness among consumers. Yiyantang Yingcheng Healthy Salt Manufacturing Co., a Chinese company specializing in health-oriented salt products, has developed and filed a patent application on a slow-release edible salt that addresses key challenges in food preparation while promoting reduced sodium intake. This patented technology offers a breakthrough in culinary applications, particularly in preventing excessive juice release from vegetable fillings in dishes like dumplings and buns.
The Need for Slow-Release Edible Salt
Salt is an indispensable condiment in human diets, playing a vital role in both physiological functions and flavor enhancement. However, traditional salt poses certain culinary challenges:
When used in vegetable-based fillings (e.g., leeks, cabbage), salt draws out excess moisture, making the filling watery and difficult to wrap.
Excessive sodium intake is linked to hypertension and cardiovascular diseases, necessitating solutions that maintain flavor while reducing consumption.
Yiyantang’s slow-release edible salt mitigates these issues by controlling salt dissolution, enhancing taste perception, and improving food texture.
The Science Behind Slow-Release Salt
Traditional salt quickly dissolves, leading to excessive moisture loss in foods like dumpling fillings and contributing to high sodium intake. Yiyantang’s patented solution coats salt particles with a sustained-release layer, composed of:
Emulsifiers (derived from functional oils like fish oil) to improve encapsulation.
Glutamine peptides (from hydrolyzed gluten) to enhance saltiness perception, reducing the need for excess salt.
Water-soluble soybean polysaccharides to form a protective barrier, slowing dissolution.
Tea polyphenols for antioxidant benefits.
Key Advantages
Culinary Performance – Prevents excessive juice leakage in vegetable fillings, making dumplings and buns easier to prepare.
Health Benefits – Enhances perceived saltiness with less sodium, supporting lower intake without compromising taste.
Controlled Release – The coating ensures gradual salt dissolution, improving food texture and stability.
Preparation Method
The manufacturing process involves:
Mixing the Sustained-Release Layer – Combining emulsifiers, sodium citrate, glutamine peptides, soybean polysaccharides, and tea polyphenols in water.
Spray-Coating Salt Particles – The solution is evenly sprayed onto salt granules (0.2-1.5 mm) under controlled stirring.
Drying (40-70°C) – Ensures uniform coating and stability.
Performance Validation
Comparative tests between Yiyantang’s slow-release salt and conventional lake salt demonstrated:
Slower dissolution rate in water, confirming sustained-release properties.
Better moisture retention in vegetable fillings, improving food preparation.
Higher saltiness perception with reduced sodium content.
Yiyantang Yingcheng Healthy Salt Mfg Co.’s slow-release edible salt represents a significant advancement in food technology, combining culinary functionality with health benefits. By optimizing salt release and enhancing flavor perception, this innovation supports healthier eating habits while maintaining traditional food quality. As consumer demand for functional foods grows, such innovations will play a crucial role in the future of nutrition and food science.
