Encapsulated cooking salt is salt coated with a layer of fat. The purpose of the hardened layer of vegetable fat is to prevent the salt from coming into direct contact with meat or fish. This has a positive effect on what the product will look like after frying, but also, last but not least, on its taste.
It a type of salt which is coated with a layer of vegetable fat on it. It prevents the salt from being direct contact with the meat and changes the appearance of the substance, and has little impact on taste of the product.
Sense characters:
| Item | Index |
| Sense | White crystalline particles, neutral odor, salty, odorless |
| Dry weight loss，% | ≤3% |
| Solution temperature | 50-70℃ |
| Coating rate | ≥ 92% |
| Mesh number | ≥ standard value 98% |
Microbiological index
| Item | Index/25g |
| Listeria | Negative |
| Salmonella | Negative |
Physical and chemical/nutritional ingredients::
| Item | Index |
| Lead(Pb)mg/kg | ≤1 |
| Cadmium(Cd) mg/kg | ≤0.5 |
| Mercury (Hg) mg/kg | ≤0.1 |
| Arsenic(As)mg/kg | ≤0.5 |
Encapsulated edible salt, edible salt as the main material(core), monosodium glutamate or taste of disodium nucleotide flavor accessories, use the edible oil as the coating material, using the Megafood’s patent technology and equipment, by coating process and made of a seasoning product.
It can be widely used in meat product, seasoning and other products, with the unique advantages of anti-moisture, delay release, avoid early reaction with other components.
Megafood’s encapsulated edible salt series products, the coating material, sodium chloride ratio, mesh and other parameters can be customized according to different process needs.
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