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Sauces & spices
Salt enhances the taste of sauces and also increases preservability. Spices add flavor to food products. Salt brings character to spices and enhances natural flavors. Each product requires the right salt. Even the smallest change in grain size or purity can have massive effects on the finished product.
Choosing Suprasel® means relying on a well-recognized partner providing the right quality of salt you need - essential for great taste and safe products.
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
mustard
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"We have great confidence in them and always get very good service"
read moreJeanette Hansson, Lyckeby Culinar