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1 .This is Scientific American 60-Second Science. I'm Christopher Intagliata. Got a minute?
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2 .Mmmm, chips.
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3 .One of the most sublime of salty snacks.
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4 .But have you ever wondered how they get that perfectly salty sheen on the outside?
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5 ."Salt is sprayed on the surface."
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6 .Youngsoo Lee is a food engineer at the University of Illinois Urbana–Champaign.
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7 .And he says not all salty foods are created equal.
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8 .There's spray-on surface salt.
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9 .There's salty liquids, like canned soup.
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10 .And then there are salty solids, where the sodium is dissolved in a matrixlike structure.
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11 .Think: salamis and cheeses.
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12 .But when we eat those salty solids, only a fraction of the salt gets released before we swallow.
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13 .Meaning a lot of that salt has no effect on taste, but a big effect on our daily salt intake.
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14 .Lee's investigating that salty-solid conundrum for a company that wants to make cold cuts that taste the same but contain less salt.
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15 .He couldn't tell me which one.
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16 ."Um...I mean, it's a fairly big U.S.-based food company."
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17 .To find a salty solution he and his colleagues created blocks of whey protein with various proportions of fat, water and salt.
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18 .Then they squashed those tofulike blocks underwater, to measure how much sodium the blocks released.
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19 .Turns out, the bigger and more numerous the pores within the blocks' protein structure the more salt that was released.
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20 .The study is in the Journal of Food Science.
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21 .Lee didn't actually have taste-testers sample different types of pore-filled blocks, that's next.
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22 .But previous studies have shown that airier, fluffier breads do indeed taste saltier to testers.
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23 .And there's one other trick this study uncovered: solid foods release more of their embedded salt over time.
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24 .So next time you're about to ask for the salt, why not just spend a little more time chewing instead?
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25 .Thanks for the minute, for Scientific American 60-Second Science. I'm Christopher Intagliata.
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