Can you think of a way we could improve salt?
Our guest blogger, Megan DuBois, is a freelance writer, proofreader and editor who lives in Denver, Colorado. Megan has a passion for food; growing up around homemade macaroni and cheese and burritos gave her quite an appetite. She wanted to share her interest in innovative foods with the readers of AmericanInventorSpot.com.
Here's her article:
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Attention chefs, cooks, and moms alike! Are you tired of preparing a nice meal only to have it Rocky Mountained with clumps of salt? Well, two researchers from Bhavnagar, India have created a new product that will dissolve this prevalent salt dilemma. The solution? Round salt.
I know what you're thinking - "why do I care if salt is round or square or an obtuse triangle for that matter?" In an age of reinvention and makeovers, table salt is no exception to this trend. In fact, it's had a makeover of its own.
Table salt before: square and clumpy.
We grew up shaking salt onto fries and pretzels. Isn't it frustrating to never achieve an even distribution of salt on your food? It always seems to clump in three or four spots, even after you try to spread it around with your finger; this clumping is caused by humidity. It's that simple; humidity acts as glue for salt.
Table salt after: round and not-so-clumpy.
Overly salty bites be gone! This salt makes it possible to enjoy evenly-salted bites over and over again; and since this new salt is round, the chance of it sticking together is small. There's simply less surface area to stick together.
More than just the average - or professional - cook will benefit from round salt. In fact, chemical and pharmaceutical industries stand to gain the most because they use large quantities of sodium chloride (also known as table salt) and store it by the tons. A non-clumping salt will provide a smoother flow along food production lines.
How did the researchers discover this new salt? They added glycine to transform normal table salt into a spherical-like crystal. Glycine is a non-essential amino acid, a neurotransmitter in the central nervous system, and it makes up one third of each collagen cell in our bodies.
Thanks to the ingenious research of Parthasarathi Dastidar and Pushpito K. Ghosh, clump-less salt is in our future. The pair is part of a research group from the Central Salt & Marine Chemicals Research Institute and collaborated with a major food company in India to research salt. They have filed patent applications and if they receive approval from the FDA, you might soon see a new product in the seasoning aisle of your grocery store.
According to the researchers, this new discovery has the possibility of revolutionizing the food industry. Wow. And a food industry makeover begins. Megan DuBois