# Is all salt created equal? **URL:** \ **Category:** Cafe Society\ **Created:** [February 24, 2009, 3:11am UTC](https://boards.straightdope.com/t/is-all-salt-created-equal/487152 "2009-02-24T03:11:10Z")\ **Posts on this page:** 3\ **Page:** 4
**Author:** ![jovan](https://avatars.discourse-cdn.com/v4/letter/j/0ea827/32.png) [@jovan](https://boards.straightdope.com/u/jovan)\ **Post date:** [February 27, 2009, 2:52am UTC](https://boards.straightdope.com/t/is-all-salt-created-equal/487152/61 "2009-02-27T02:52:24Z")
> [@Musicat](#): > > Sounds like NewAge woo to me. You mean dissolved salt crystals retain their shape after becoming part of a solution? Maybe water has memory, too, but I doubt it. Did you even bother to read what I wrote? You can’t taste salt unless it’s dissolved. If I sprinkle some salt on my fries, I’m not going to be able to taste it until it dissolves in my saliva. The rate at which salt dissolves in water is dependent on the [surface area to mass ratio](http://en.wikipedia.org/wiki/Rate_of_solution) of the crystals. When I chew my potatoes, not all the NaCl gets dissolved into ions that can trigger my taste receptors. For the same mass of salt, the amount of dissolved ions in a mouthful is going to vary depending on the shape of the crystals. What’s so new age about this? And if you want cites: [Desmond, E. Reducing salt: A challenge for the meat industry. _Meat Science_ 74 (2006) 188–196](http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T9G-4JWDY4N-1&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=3ab9b06791e9466d3d6ad96ea9dfa6ba) > [@](#): > > 1. Optimising the physical form of salt > The perception of salt in the solid form is affected by crystal size and shape. Research has been carried out using various forms (flaked versus granular) as a method of reducing salt content in meat products. Flake type salt has been shown to be more functional, in terms of binding, increasing pH, increasing protein solubilisation and improve cooking yield, in model emulsion systems (Camp- bell, 1979). Flake salt has better and more rapid solubility than granular salt, and this may be critical where no water is added to formulations and therefore flake salt may be beneficial in products where no water is added such as dry-cured products. The author then goes on talking about several commercial products, aimed at commercial food processors, that achieve high solubility rates through crystaline structure, and have been shown to be effective in reducing the amount of salt needed to obtain the same taste. ---
**Author:** ![jovan](https://avatars.discourse-cdn.com/v4/letter/j/0ea827/32.png) [@jovan](https://boards.straightdope.com/u/jovan)\ **Post date:** [February 27, 2009, 6:31am UTC](https://boards.straightdope.com/t/is-all-salt-created-equal/487152/62 "2009-02-27T06:31:14Z")
Apologies for the double post, but I found some interesting reading that’s very much relevant to the discussion. [The Many Benefits of Salt](http://www.foodproductdesign.com/articles/462/462_1094AP.html). Gives a nice overview on the manufacturing and use of salt, as well as the differences between various salt types. Incidentally, I found out that the “pyramid crystals” I mentioned earlier is also known as Alberger(r) salt. Also: [Is salt revolution hip or hype?](http://seattlepi.nwsource.com/food/329365_salt29.html) ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [February 27, 2009, 6:00pm UTC](https://boards.straightdope.com/t/is-all-salt-created-equal/487152/63 "2009-02-27T18:00:38Z")
> [@jovan](#): > > Apologies for the double post, but I found some interesting reading that’s very much relevant to the discussion. > > [The Many Benefits of Salt](http://www.foodproductdesign.com/articles/462/462_1094AP.html). > Gives a nice overview on the manufacturing and use of salt, as well as the differences between various salt types. Incidentally, I found out that the “pyramid crystals” I mentioned earlier is also known as Alberger(r) salt. > > Also: > [Is salt revolution hip or hype?](http://seattlepi.nwsource.com/food/329365_salt29.html) Good cites, thank you!🆒 [Previous page](https://boards.straightdope.com/t/is-all-salt-created-equal/487152.md?page=3)