Technical data - using SOLO® in prepared foods

Ionic strength

Common salt has a high ionic strength which has considerable effects in many foods: by suppressing micro biological growth as a preservative and for fermentation control. By modifying the solubility and hydration of proteins and by influencing viscosity and consistency.

Ionic strength in SOLO® low sodium sea salt is approximately 10% less than in NaCl measured as conductivity, Radiometer CDM80.: NaCl 3.58mS/cm - SOLO® 3.22mS/cm.

Water activity

SOLO® sea salt performs similarly to sodium chloride in relevant concentrations. The water activity measured on a Vaisala HMl 14, Probe HMP 12 U instrument at 20° C is as follows:

% Concentration Sodium Chloride SOLO®
0 1.00 1.00
5 0.97 0.97
10 0.94 0.95

Salt substitution costs

While SOLO® costs significantly more than common salt, substitution with SOLO® is a less expensive alternative than simply reducing salt levels because the salt, in most cases, is less costly than other formula ingredients.

SOLO® provides, in most cases, the food producer with the best opportunity available of reducing the sodium level. And although more expensive than normal salt, it adds value to the finished product far in excess of the extra ingredient cost. More especially as it is positioned as a super premium consumer packed product.

Taste acceptance

No noticeable differences in moderately salted foods:

  • white bread and other baked products
  • cured salmon
  • cheese and butter
  • snacks, such as Chips, Pretzels, Crackers, Nuts
  • Sauerkraut and pickles
  • processed meat products

Potassium chloride yields a salty flavour, but is generally thought of as leaving a bitter aftertaste. This seems to be somewhat exaggerated, as this problem occurs in certain products only, such as soups and yogurt. The more spice in a product, the less noticeable the Potassium chloride.

The magnesium in SOLO® is not dominant or noticeable when applied in powder/crystalline form. If SOLO® is applied in dissolved (brine) form, a taste of magnesium might become more noticeable.


SOLO® is a new product, and by definition not salt, which in most food regulations is restricted to NaCl. As a composite ingredient SOLO® can be labelled in prepared foods as SOLO® (Salt, Potassium Chloride, Magnesium Salts, Trace Minerals).

Physical form

SOLO® is a white, free flowing powder indistinguishable from NaCl.


The solubility rate of SOLO® is approximately 4 times that of pure dried vacuum salt, and it is easily dissolved >99%.