SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

Trends > Natural claims

Soda-Lo: Tate & Lyle's novel solution to sodium reduction (clue: it's salt, only much, much smaller...)

By Elaine WATSON , 16-Nov-2012
Last updated on 16-Nov-2012 at 10:32 GMT2012-11-16T10:32:03Z

Soda-Lo: Tate & Lyle's novel solution to sodium reduction (clue: it's salt, only much, much smaller...)

Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack, says Tate & Lyle.

The ‘microspheres’, which deliver a disproportionately salty taste for their size by maximizing surface area relative to volume, are ideal for topical applications such as savory snacks or products inherently low in moisture so their structure is maintained.

They also work well in applications where the oil and fat content micro-encapsulates and protects the tiny salt crystals during processing.

However, tests show Soda-Lo can also help firms reduce sodium in everything from cheese and bread to tomato soup, Tate & Lyle research chemist Sue Butler told FoodNavigator-USA at the Supply Side West show in Las Vegas.

While a soup application might not seem logical (won’t the tiny salt crystals just dissolve before they can work their magic?), for some reason, Soda-Lo does enable sodium reductions in tomato soup, she added:

“We’ve found that there is something about tomato-based soups, we’re thinking it might be a pH effect, but Soda-Lo just has a nice interaction with tomato.”

Size matters...

It is well-known that the smaller the crystals, the higher the salt perception. However, simply grinding salt to make the particles smaller does not deliver as the tiny particles quickly lose their free-flowing properties and stick together.

By contrast, Soda-Lo has been engineered using a process developed by UK-based scientist Dr Stephen Minter that re-crystallizes salt to create free-flowing, microscopic hollow balls that at 5-10 microns are a fraction of the size of standard salt (c.200-500 microns).

Exclusive global tie up

In the UK, where Soda-Lo was first introduced, the biggest successes have been in the bread and bakery sector, but extensive trials have also been conducted with cheese, vegetarian sausages, crisps, sauces, soups, breakfast cereals, muffins, pizza bases, rice snacks and bakery premixes.

The results in bread have been particularly encouraging, enabling plant bakers to cut salt by more than 80% without impacting volume, texture or weight and increase shelf-life as the tiny salt crystals cross-link gluten in dough more effectively, helping to lock in moisture.

Tate & Lyle licensed Soda-Lo from Eminate Ltd, a wholly owned subsidiary of The University of Nottingham, UK, to commercialize it globally. Under the license agreement, Tate & Lyle assumes responsibility for commercializing the technology on a global basis including manufacturing, product development, sales and marketing.

*Soda-Lo was recognized as the 'Heart Health and Circulatory Innovation of the Year' and the 'Most Innovative Health Ingredient of the Year' at the NuW Excellence Awards, winners of which were announced in Frankfurt at the Health Ingredients Europe show this week.

Related products

Tiny plants with huge potential: Introducing LENTEIN Plus and mankai

Tiny plants with huge potential: Introducing two new players to the plant-based protein market

Two firms that generated a lot of buzz at the IFT show this year...

Space... the final frontier for food science at Food Vision USA

Space... the final frontier for food science at Food Vision USA

To boldly go... where no food conference has gone before? Space food is on...

Supermarket guru Phil Lempert explains semi-homemade

Supermarkets have an unbelievable opportunity to build on the semi-homemade category, says guru

The growing semi-homemade category offers an ‘unbelievable opportunity’ for retailers, as Millennials want to...

MycoTechnology at IFT, mushrooms can remove gluten from cereal crops

Could mushroom mycelium add a new dimension to the gluten-free market?

Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the...

Solazyme spills the beans on its 'gamechanging' algal oil at IFT 2015

Solazyme makes algae oil to order: ‘We take a normal crop cycle and compress that into three days’

There are lots of pretty cool things about algae oil, from its clean flavor...

Lights, camera, action! Edible insects in focus at IFT 2015

Lights, camera, action! Edible insects in focus at IFT 2015

No self-respecting food conference would be complete these days without a session on edible...

Arla Foods Ingredients’ Nutrilac acid whey from waste to ingredient

Arla Foods Ingredients’ Nutrilac helps turn acid whey from waste to value-added ingredient

Arla Foods Ingredients’ Nutrilac whey protein can help dairy manufacturers turn acid whey, a...

NASA food science: Complete nutrition, emerging technologies, and the Mission to Mars

NASA food science: Complete nutrition, emerging technologies, and the Mission to Mars

NASA is exploring all forms of cutting edge technology, from 3D printing to high...

More players are entering the drinkable soup category

More players are entering the drinkable soup category, which one says is the next big thing

The founder of Tio Gazpacho, a front runner in the drinkable soup segment, welcomes...

Subscription snack boxes cost-effective alternative to demonstrations

Subscription snack boxes are a cost-effective alternative to in-store demonstrations

Subscription snack boxes can be a cost effective alternative to in-store demonstrations, which often...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

'It's business as usual': Davisco Foods on Agropur takeover

'It's business as usual': Davisco Foods on Agropur takeover

Polly Olson

Vice President of Business Development, Davisco Foods International

Snack trends 2014: Euromonitor says popcorn and thins

Euromonitor: Popcorn and thins epitomize ‘indulgence without the guilt’

Popcorn has exploded and thins have sliced into action in snacking – both riding...

InHarvest: Legumes, pulses steal spotlight from animal protein

At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with...

SFA head: ‘A little term called class action suits’ is prompting GMO removal

SFA head: ‘A little term called class action suits’ is prompting GMO removal

Genetically modified organisms are safe and there is a need and place for them...

Could oats be the next gluten-free star?

Could oats be the next gluten-free star?

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So...

Fed up: Probiotic research veteran issues global call to action

Fed up: Probiotic research veteran issues global call to action

Veteran probiotic researcher professor Gregor Reid is not a happy man. It’s time the...

GMO-free Cheerios: Did General Mills buckle to consumer pressure? Will the move backfire?

GMO-free Cheerios: Did General Mills buckle to consumer pressure? Will the move backfire?

General Mills’ move to go GMO-free on its flagship Cheerios brand has caused quite...

Irish firm offers (cheaper) heat resistant probiotics for infant formula

Irish firm offers (cheaper) heat resistant probiotics for infant formula

Sinéad Doherty, PhD

Founder, AnaBio Technologies

Key Industry Events