Sodium reduction in butter using microparticulated salt

What is it about?

In this study, we aimed to evaluate the application of microparticulate salt to reduce sodium contents in butter as a representative semisolid product. Our results showed that the use of microparticulate salt at a concentration 50% lower than the ideal concentration of conventional salt (2.16%) exhibited similar sensory characteristics, suggesting that microparticulate salt showed higher salting power than conventional salt. Overall, these results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction.

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