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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use encapsulated salt to control when the salt is released in a food …
What it is
Encapsulated salt is regular table salt (sodium chloride) that has been coated with a thin layer of another substance, such as a fat or vegetable oil. This coating prevents the salt from dissolving too quickly when mixed with other ingredients.
Why it's used
Manufacturers use encapsulated salt to control when the salt is released in a food product. This is especially useful in processed meats, baked goods, and snacks, where early salt exposure might affect texture, fermentation, or shelf life.
Health notes
Encapsulated salt is still sodium chloride, which is generally recognized as safe (GRAS) by the FDA. The health implications are primarily related to overall sodium intake. The FDA's Daily Value for sodium is 2,300 mg. High sodium intake is associated with increased risk of high blood pressure. JECFA has evaluated sodium chloride and determined an acceptable daily intake (ADI) was not specified, as it is a necessary nutrient.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.