From botanicals to omega 3s, Millennials want products that include particular ingredients or meet specific requirements. General Mills has filed a patent for salt-flavored fat particles that enable cost effective sodium reduction and fat replacement in baked dough products.
I'd like to read your texts in Portuguese, which is my language, and I used to copy the text and bring it to Google Translator. This, without being bound by any theory, may be due to a combination of surface salt coating, and controlled high local salt concentration in the bulk of the food product, simultaneously delivered to a consumer in a unique manner by the flavorant salt-containing fat particles, upon cooking and melting,” General Mills wrote.The salt is distributed throughout the product when the fat particles melt during baking. Shortening chips (particles, flakes etc.) fit this bill nicely because they take the form of solid particles that can be conveniently handled, stored, and processed,” it wrote.How does it work?
Salt in the fat particles create taste ‘spikes’The shortening chips are made from fat, water and contain salt as a flavoring.
We are playing with expensive ingredients, like butter or egg,” she said.The company says there is already proven success for the high lipid algal flour in bakery, soups, sauces and dressings, and beverages, but there is also emerging interest for its use in other applications, including confectionery. The inclusion of salt in the fat particles means the salt is unevenly distributed in the dough resulting in relatively high concentrations of saltiness in certain parts, General Mills explained.
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