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 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?
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.
Apologies for the double post, but I found some interesting reading that’s very much relevant to the discussion.
The Many Benefits of Salt.
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.
