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Article: Reduce salt content of dill pickles
- Article from:
- Emerging Food R&D Report
- Article date:
- April 1, 1996
CopyrightCOPYRIGHT 1996 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Salt found in garlic-dill pickles can be cut by as much as 40% without sacrificing taste.
That's just one of the payoffs of a new pickling formula. Another is getting 4% of the daily requirements of calcium, potassium and magnesium per 1 oz serving in exchange for the salt removed. This formulation, not yet on the market, is the result of a year-long study by USDA/ARS scientists (Food Science Research Unit, Box 7624, Raleigh, NC 27695).
The research pertains to a change in the contents of the brine used with freshly-packed pickles. The new formula can replace 40% of the salt in the brine with potassium chloride.
Calcium chloride and magnesium chloride ...