Open Innovation Submission Portal

Improved Salt Dissolution using Dispersed Salt

Request Number 174221 | Author PepsiCo

Description

The goal of this practice is to identify "blue sky" ideas on Sodium Reduction in topical seasoning, and if found, identify potential collaborators to develop those ideas.

The strategy of reducing salt use level by increasing surface area of salt particles has been extensively investigated without great success in finding a practical and effective solution. Based on lessons learned, we would like to explore the approach where micro sized salt is dispersed into or coated on the surface of a fast-dissolving starch matrix. While the dispersion might be at sub-micron level, the material particle size is at µm scale. The target technology is a (possibly spray dry type) process that produce such material.

Similar technologies have been used to disperse flavorings in beverages. These technologies are within scope providing they can be applied to foods.

Key Success Criteria

Must-Haves:

  • Food applicable in terms of regulatory and scale.
  • Compatibility with PepsiCo seasoning application process (powder, with acceptable physical properties such as flow and adhesion).
  • Able to be used on (dry) foods.

Nice-to-Haves

  • Viable regarding cost.
Approaches not of interest
  • Pure salt crystals with small particle sizes; or agglomerated pure salt crystals.
  • Enhancers or modulators are not in scope.
Preferred Collaboration types

PepsiCo is open to a range of collaboration types, but will be focusing on technologies that have reached at least pilot scale.