Salty foods are often highly processed and, with the help of other ingredients, such as carbohydrates and fats, are frustratingly satisfying to eat.
In small doses, salt acts as a flavour enhancer, reducing bitterness and increasing sweetness. Sodium in table salt (sodium chloride) has essential functions in the body, but we excrete it constantly, so need to consume it in small amounts in food.
In an effort to cut harmful consumption, researchers are working on proteins designed to taste salty or enhance salt taste. But it’s easier said than done – while some of the tongue’s taste buds are designed to sense sodium ions, the exact mechanism isn’t fully understood.
Read more:
- Why is salted caramel so addictive?
- Are there any artificial salt substitutes?
- Does the body need salt?
- Why does salt enhance flavour?
Asked by: Christian Davies, via email
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