Sauces & spices

Choosing salt for sauces & spices

Different product types require different salt products.

Sauces

• Purity: only use salt of a very high purity (the presence of copper or iron may influence shelf life)
• Grain size and particle-size distribution: salt should be fine-grained and have a narrow range of particle-size distribution

Spreads and dressings

• Particle-size distribution: prevent de-mixing by choosing a salt with a particle-size distribution that matches the other ingredients. However, the particle-size distribution requirements depend greatly on the production process (dry, solution or rubbing).
• Purity: only salt of a high purity should be used

Dry mixes

• Adherence and blendability: good blendability and no discrepancies in flavor is key in dry mixes. This is achieved by choosing a salt with the perfect particle size. For special applications, choose a salt with high absorption levels, good adherence and good blendability
• Flowability: free flow ability of the salt prevents caking and cluttering

Bouillon blocks

• Compactability: on bouillon blocks the compactness of the salt is very important. Here, salt should be mixed homogeneously to prevent de-mixing

Functions of salt in sauces & spices

• Flavor enhancer
• Preservative
• Carrier of other ingredients (e.g. non-volatile aroma of spices and herbs in dry mixes)
• Process enhancer