Nanosalt plans to cut content

Experiments with nanosalt may help processors searching for the holy grail of keeping products tasty while reducing their salt content.

Eminate, the East Midlands Nanotechology research and innovation centre, based in Nottingham, is looking into the use of nano-scale salt particles in food, according to chief executive Dr Allan Syms.

"Using salt on the nano level increases its surface area 100 fold," said Syms. "What you get is salt with increased saltiness. You can reduce the salt content of standard crisps by 90% and still keep the same flavour."

While salt granules are usually free flowing, there are known problems with retaining this characteristic at the nano level. This can interfere with their use in food products. However, Syms said: "We are well on the way to achieving free-flowing salt."

He said other nanotechnology projects currently under investigation by Eminate included the micro-encapsulation of the enzyme nattokinase, widely consumed in fermented soybeans by the Japanese. The protein can help prevent heart disease by breaking down blood clots and could be used in a range of products, such as yoghurts and spreads, again without compromising taste.

Eminate works in partnership with seven UK universities, including Nottingham, Leicester, Lincoln and Loughborough. Its main area of activity has been drug delivery systems. But Syms said there were many lessons in that area that could be transferred to the food industry and Eminate was increasingly exploring these cross-over areas.

Separately, despite the fact that nanotechnology is already used in various products, 61% of shoppers have never heard of it, according to a Which? survey.

The consumer association said the government was calling for more research into the health and environmental risks of free nanoparticles.