Sodium Chloride forms the foundation of most Saltsmith blends. The natural enhancement it gives to food has been established. But it is by balancing this with other key minerals that we can create the exact Saltsmith blend to enhance your food product. For example:
- Potassium chloride is a good substitute in small doses, but can become bitter and metallic as concentration increases
- Magnesium Chloride’s bold bitter connotations can generate the sweetness in bakery and will also increase shelf life
- Calcium Chloride tastes bitter on its own, but brings out a sweetness in beer. Even just changing the amount diluted in water effects the bitter/sour/sweet taste experience
The key to a good blend is to ensure we have the right balance of sweet, bitter and umami to ensure our taste buds give the right reaction each time. We can trial multiple blends with differing combinations of salt substitutes until we get it just right. Together.