In soups & ready meals, salt contributes not only to taste, but also to overall flavour. Salt is essential for flavour in the production of both canned soups, instant and dry soups, which is one of the main components of many soups. Since many soups are frozen it is crucial that ingredients are frozen/thawed stable in these products and that the salt used is of extreme purity. Choosing Suprasel® is a guarantee of quality.
Choosing salt for soups & ready meals
For the production of soups & ready meals the following characteristics are of importance when choosing salt:
Solubility: in liquid soup, a consistent dissolution rate is important so your choice of salt should be steady. In dry preparation soups, quick solubility is important
Adherence & blendability: in special soup applications the salt should have good adherence and blendability
Compactability: is of real high importance, especially in dry soups
Purity: in soups, salt largely contributes to the final taste, therefore no impurities can be allowed
Functions of salt in soups & ready meals
Flavour enhancer
Perservative
Carrier of other ingredients
Salt must be free of bacteria, copper and other heavy metals to avoid rancidity. In dry soup preparation fine salt will help quick solubility.
