Keep Fresh Salt

Introduction

Ordinary table salt is pro-oxidative in nature and aids various oxidative deteriorative reactions especially in fried snacks and foods leading to development of off flavours and rancidity. Deep fried snacks like potato chips and wafers, banana chips, aloo bhujia, fried dalmoth, fried bengal gram dal, fried peas etc., have very high percentage of fat/oil (15-40%) which makes them particularly susceptible to oxidative deterioration. A novel 'Keep Fresh Salt' based on antioxidants has been developed. Shelf-Life (SL) of fried products can be extended 3 to 4 folds on incorporation of anti-oxygenic salt to them at 2% level. 'Keep Fresh Salt' is an excellent product having immense potential for the domestic as well as export markets.

For further information please contact :

Defence Food Research Laboratory
Ministry of Defence,
Mysore - 570011