Tate & Lyle has been granted a U.S. patent covering the SODA-LO® Salt Microspheres commercial product, as well as the manufacturing process.
The patent is owned by Eminate Limited, a subsidiary of The University of Nottingham. Tate & Lyle licensed SODA-LO on an exclusive basis from Eminate in October 2011. The agreement states Tate and Lyle assume responsibility for commercializing the SODA-LO salt reduction technology on a global basis including manufacturing, product development, sales and marketing. The ingredient is patented in the United States and New Zealand. It remains patent pending in other locations including Europe.
The newly patented technology turns salt crystals into free-flowing crystalline microspheres. The smaller, lower-density crystals deliver salty taste by maximizing surface are relative to volume, making it possible to have clean salt taste while consuming lower sodium levels. SODA-LO is made from real salt, avoiding bitter aftertaste or off-flavors associated with other salt compounds or substitutes. SODA-LO is a new salt reduction ingredient that taste, labels and functions like salt allowing food manufacturers to reduce salt levels by 25% to 50% in various applications without sacrificing taste. Such applications include various breads, topicals like peanuts, potato chips, French fries, breadings, seasoning blends and more.
SODA-LO Salt Microspheres has been recognized by the industry with a number of awards. In September 2012 it was recognized as one of the most innovative new ingredients at Food Ingredients South America. It was also recognized as the "Heart Health and Circulatory Innovation of the Year" in November 2012 and as the overall "Most Innovative Health Ingredient of the Year" from the 2012 Nutrition & Wellness Excellence Awards.
