Salt is the primary sodium ingredient used in processed food, and makes the greatest contribution to sodium intake in the United States. Too much sodium can raise blood pressure, which is a major risk factor for heart disease and stroke. As much as 70% of the average American’s salt intake comes from processed and restaurant foods, not salt added at the table.
Americans consume an average of 3,400mg of sodium per day – 50% more than the 2,300mg voluntary limit recommended by federal guidelines. Consequently, 1 in 3 US adults (70M) have high blood pressure and in the U.K., I in 4 adults have high blood pressure.
According to the FDA, reducing sodium intake by 33% will reduce an estimate of 28,000 to 50,000 premature deaths per year.
National Academies of Sciences, Engineering, and Medicine (2019) Recommended Daily Sodium Reductions by Age.
Salarius patented1 technology is able to achieve the same saltiness of traditional salt with half of the sodium, by reducing the size of regular salt particles thereby increasing the surface area that is touching the tongue. Due to the size of the nano-particles, it dissolves virtually immediately, delivering a higher sense of saltiness with less salt. MicroSalt® has less sodium per unit volume than an equivalent unit volume of traditional sodium chloride.
MicroSalt® is perfect for dry topical applications like chips, tortilla chips, nuts, crackers, popcorn and many other snacks. The Salarius MicroSalt® tastes exactly like salt because it is salt.
1- MicroSalt® is manufactured under US Patent # 8,900,650 B1 entitled: “Low Sodium Salt Compositions” and/or Patent Pending #16/535,703 entitled: “Improved Low Sodium Salt Composition”
MicroSalt® Key Features
Contact us today to learn more about MicroSalt® and how you can incorporate it in all your surface applications.
RESEARCH AND TESTING
A university-controlled study found that MicroSalt® “…achieved 55% reduction of sodium content while achieving taste parity with the flake salt control,” and that “no statistically significant differences were found in perceived saltiness…among 20 judges on three occasions.”
The test was done with an original market leading potato chip brand (control), and unsalted chips which were then salted with MicroSalt®.
The MicroSalt® salted chips were shown to have 55% less sodium than the control, with no perceivable difference in flavor.
An Independent sensory test was conducted with trained panelists that were calibrated on salt taste intensity on a 10-point scale. MicroSalt® performed significantly better when applied to popcorn and chips, while reducing sodium content by approximately 50% when compared to a leading brand of salt.