StudIES
At IPOSOL we want to make our product as easy to use as possible - and as right to use as possible.
That's why we collaborate with the Technological University of Denmark to make both the strengths and the weaknesses of our IPOSOL-solution known and clear.
If you're interested in the study reports mentioned here, please feel free to contact us at sw@iposol.com
Bread Study
Same taste, smell and mouthfeel as traditional salt – with less sodium
When you replace traditional salt with IPOSOL you reduce the amount of salt (Sodium) in bread with up to 57 %. But what about the taste? The smell? The texture? And the mouthfeel?
A team of scientists from the Technical University of Denmark (DTU) have examined the differences between crystalline salt (normal dry salt) and IPOSOL. And the answer is clear: In almost every aspect there is no difference. The main exception is the crispness of the crust, when you use flour with a high level of protein.
”Description of the effects of replacing crystalline salt with a salt solution (IPOSOL) in the production of food products”
The bread study is described in the report: Hyldig, G., Mohammadifar M. A. Rie Kjelsgaard Sørensen, R.,K. and Petersen, H.O. 2020. ” Description of the effects of replacing crystalline salt with a salt solution (IPOSOL) in the production of food products.” DTU report. which was published by the Technological University of Denmark (DTU) in October 2020.
FIGURE 1
THE TEST SETUP:
Traditional salt and IPOSOL compared in different types of dough
Following the same recipe (with the necessary adjustments to liquid salt) and the exact same procedures, the team of scientists from the Technical University of Denmark baked 10 different breads – 4 with IPOSOL, 4 with traditional salt and 2 without salt.
The difference between the breads were the amount of protein in the flour and the amount of salt being used as described in figure 1.
Afterwards the bread was examined technically as well as through a panel tasting with 10-12 assessors, who have proved their tasting abilities.
FIGURE 2
THE RESULT:
The differences are few
In the conclusions of the study the scientists highlight the differences:
When IPOSOL was added to dough with a low level of protein, the bread had a lower firmness and a higher volume than the bread made with traditional salt. It was simply larger and less firm
When IPOSOL was added to dough with a high level of salt and a low level of protein, the bread had a less pasty texture.
When IPOSOL was added to dough with a high level of protein, the crust had a lower level of crispness – especially when the salt content in the dough is low.
On all other parameters the differences were non-existing or insignificant.
“IPOSOL gave a higher intensity of salt taste”
The conclusion furthermore states:
“… comparing the use of the two types of salt for the bread baked with the high content of protein, IPOSOL gave a higher intensity of salt taste both for the low and the high content of salt in the bread, even though it has less sodium content. For the bread baked with low content of protein there was no or only very small differences of the intensity of salt taste.”
There study showed no differences in the shelf-life of any of the different breads.
Compare the different bread types in figure 2.