" .........The new study, published in Meat Science, suggests that meat batters formulated with bamboo salts have better physical, chemical, and sensory properties when compared to batters made with conventional, commercially available sodium chloride. ...........Bamboo salts are produced by placing sea salt in thick bamboo stubs and baking them together with pine tree firewood, the process is suggested to purify the sea salt and infuse the oils from the bamboo.
Ancient bamboo salts were baked two or three times, before being used in traditional medical treatments, however it is now common for bamboo salt to be baked more than nine times before use."
My gut feeling is that bamboo salts are a long way from being cost-effective. Just my gut feeling. Otherwise, this is very interesting.
http://www.foodnavigator-usa.com/Science-Nutrition/Bamboo-salts-may-act-as-sodium-replacer-Study?utm_source=RSS_text_news
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