Salt is a key ingredient in cooking and the food industry, as it has a significant effect on both the taste and texture of food. Understanding its role is crucial for producing quality products and improving the consumer's taste experience.
A brief historical overview shows that salt has been used to preserve and enhance the taste of food since ancient times. In Mesopotamia and Egypt, salt was valuable for preserving fish and meat, while in China dozens of types of salt were recorded as early as 4700 BC. The technique of curing was a basic means of preservation long before the invention of refrigeration, making salt extremely valuable.
Effect of salt on taste
Salty taste is one of the basic tastes that the human tongue can detect, along with sweet, bitter, sour and umami, which comes from glutamic acid. Salt not only adds saltiness to food, but also plays a role in balancing and enhancing other flavours. For example, adding salt to sweet or sour foods works as a complement, making the flavour more complex and less monotonous. In addition, salt has the ability to reduce the perception of bitter taste, as is the case when added to bitter fruits such as grapefruit.
Furthermore, salt helps release molecules from food that travel through the air and reach the nose, thus enhancing the aroma and overall taste experience. The sense of taste also depends to a large extent on saliva, which dissolves the molecules of salt and other ingredients, allowing the taste receptors to detect them.
Effect of salt on food texture
Salt also affects food texture, mainly through its interaction with proteins and liquids. In the food industry, it is used to improve the structure and moisture retention of products such as meat and cold cuts. Specifically, it helps absorb and retain liquids, making the product juicier and more tender. In dough products such as bread, the presence of a small amount of salt improves the structure of gluten, regulates yeast activity and enhances flavour, texture and appearance.
In addition, salt helps prevent the growth of microorganisms, acting as a natural preservative and extending the shelf life of food. In cheese, salt controls bacterial growth, regulates moisture, improves texture and enhances flavour throughout the aging process.
The technique of salting, i.e. preserving food with salt, exploits the properties of salt to protect against spoilage, although it can reduce the nutritional value due to the loss of vitamins. In modern industry, salt continues to be used to improve texture, but in combination with other preservation methods such as refrigeration and canning.
Nutritional and technological aspects
Salt is essential for the human body in small amounts, as it contributes to various functions such as maintaining fluid balance. However, excessive salt consumption is associated with health problems such as hypertension and cardiovascular disease, which is why the food industry and health organisations are promoting the reduction of sodium intake.
In industry, salt is used as a food additive with specific technological functions such as enhancing taste, improving texture, maintaining quality and increasing shelf life, often in combination with other additives. Following the latest dietary trends for a balanced diet, technologies to reduce sodium are being developed (e.g. use of salt substitutes, aromatic herbs) and there is also legislation on maximum sodium intake limits.
Salt is a key factor in gastronomy and the food industry, affecting both the taste and texture of products. Its ability to enhance and balance flavours, improve flavour and contribute to the preservation and texture of food makes it an indispensable ingredient. At the same time, the rational use of salt, while respecting nutritional needs and health restrictions, is essential for the production of safe and tasty high-quality products.