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What is Encapsulated Salt?

Modification

Encapsulated Salt is used in meats to reduce the negative impact on meat-proteins and to minimize the impact on freeze/thaw temperatures. Encapsulated Salt is used in baking to minimize the impact on Yeast.  Encapsulated salt is also surface sanded onto fresh pretzel, muffins, and similar baked good to reduce the staling effect (moisture scavenging) and loss of visual appeal of salt dissolving over time.

PrimeCAP® Encapsulated Salt is Sodium Chloride coated with multiple microscopic layers of vegetable oil. It is highly functional and temperature activated. It inhibits interaction until the encapsulate shell is melted or fractured through heat or physical stress. It is also a physical performance modifier and delivers flavor systems. Also used for sodium reduction.

IFP's encapsulated salt is functional by nature and specifically formulated to solve challenges such as

  • protein extraction
  • freezing point depression
  • moisture management
  • delivering certain sensory characteristics.

Sodium Chloride (standard, sea salt, pretzel) are coated with fully hydrogenated oils with melt points ranging from 135 to 155°F.

Encapsulated Salt

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PrimeCAP® Offerings

Salt 70-145:Encapsulated Salt coated with fully hydrogenated cottonseed oil.
Starting Use (pH ~4.9):Dose to desired performance
Ingredients:Sodium Chloride (salt), hydrogenated cottonseed oil
Particle Size:1% Maximum on US #16
5010128

FAQs

Encapsulated Salt is Sodium Chloride coated with multiple microscopic layers of vegetable oil. It is highly functional and temperature activated. It inhibits interaction until the encapsulate shell is melted or fractured through heat or physical stress. It is also a physical performance modifier and delivers flavor systems. Also used for sodium reduction.

Encapsulated Salt can be used in the following applications:

  1. Surface sanding in confection or baked goods
  2. Freezing point depression in frozen applications
  3. Yeast protection in baked goods
  4. Protein protection in meats
  5. Flavor enhancement in meats
  6. Moisture management in meats

Salt is commonly used in meal kits but in frozen applications tends to lower the freezing point, often wreaking havoc on the food system.  By utilizing encapsulated salt, the salt is essentially inactive until the cooking or heating process when the coating is melted and the salt is activated.

Although salt is a common ingredient in baking, it's use can inhibit yeast activity; encapsulated salt allows salt usage without the negative effects on yeast leavening.

For more information on IFP's Specialty Ingredients contact us at encaps@ifpinc.biz or call us at 800.997.4437. // To request samples immediately: Order Samples