Food Processing Salt Functionality Beyond Flavor

The main functional properties of salt in food processing and food production go well beyond taste.

Salt is perhaps most well-known for its roles as a flavoring agent and as a food preservative in both home cooking and food processing. Below are a few of the main functional properties of salt in food production.

Salt Functionality in Food
Salt is perhaps most well-known for its roles as a flavoring agent and as a food preservative. Below are a few of the main functional properties of salt in food production.

Preservative
Salt acts as a preservative by altering the availability of water in foods, thereby depriving microbes from using available water as a nutrient. The growth of pathogens and spoilage organisms is impeded when salt is present.

Texture Enhancer
When making yeast breads, the amount of salt greatly affects the final texture of the bread. Salt alters the structure of proteins and the interaction of proteins with other components (e.g. water, fat, proteins), which impacts the texture of foods. If the proper amount of salt is added, Cheeses can have more body, meats can be more juicy, and breads can be more firm.

Flavor Enhancer
People often desire that foods have a “salty” flavor – but salt can also enhance other flavors, such as savory notes. It balances sweetness and helps suppress other flavors, such as bitterness.

Nutrient Source ₁
Salt contains the element sodium, which is an essential nutrient needed by the body in small amounts.

Binder
When salt is added to processed meats, it restructures the proteins, which then act as a binding and emulsifying agent. The new protein structure helps to hold the product together and helps to prevent moisture and fat loss.

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Bakery

• Salt helps slow down chemical reactions, including controlling the fermentation rate of yeast and dough development.
• Salt makes dough texture a little stronger and tighter.
• Salt impacts the shelf life of baked goods as it relates to water activity.

Cereal and Snack Foods
 

• Salt plays a flavor role in cereals and provides a texture and flavor enhancing function in crackers.
   

Meats

• Salt, used in curing, can help ensure that bacon and ham have a longer shelf life
• Salt is also added to some meat and meat products to influence water-holding capacity and give the products a more moist texture.
• Salt can be added to meats and meat products to assist in reducing and preventing microbial growth.
• Salt can help to enhance flavor and color.

Dressings and Sauces

• Flavor enhancement is the primary function of salt.
• Salt is one of the tools used for preservation to control microbial growth.

Dairy/Cheese

• Salt acts as a flavor enhancer and preservative in cheeses.
• Salt and milk proteins interact to provide an essential water-binding function.

 

[1] Dietary Guidelines for Americans 2010.