Consumer Foods – Condiments/Sauces – 1. Pickled Foods 2. Salted Foods
Consumer Condiments/Sauces – 1. Pickled Foods 2. Salted Foods
Condiments are substances added to other foods for the purpose of enhancing or changing the flavor profile. Condiments include products like spices, herbs, sauces, seasonings, flavorings, colorings, and even beverages, such as tea, coffee, and alcoholic drinks. Condiments most often appear on the dining table and are intended for individual use by the diner. Sometimes they are incorporated into meat marinades and pre-treatment of foods by institutions, manufacturing companies or restaurants to offer a more unique cuisine.
Condiments fall into five major categories :
1. Pickled Foods:
Almost all vegetables have been pickled and used as condiments in some form: served whole, in slices or diced in a relish. Sliced and diced pickles are frequently used on hot dogs, hamburgers and sandwiches. Common pickled foods used as condiments today include ginger, chutney and cucumbers (dill, butter, and gherkins).
2. Salted Foods:
Salt is a major preservative and a major savory ingredient in many seasonings, also used in a numerous range of food applications. It has its’ own sensory category in foods known as “saltiness”. Salt is commonly found in most processed foods, vegetables, meats, fish, poultry, beer and sprinkled on watermelons.
a. Typical table salt is known as sodium chloride (NaCl) which is mined from underground mineral deposits. It is extracted from the ground and has heavy processing to remove impurities. Table salt usually has a free flow aid added to prevent clumping, and usually has iodine added to help prevent thyroid disease.
b. Salt Substitute is known as potassium chloride (KCl); it is effective as a table salt but leaves a bitter and slight metallic (like drinking from a tin cup) aftertaste. It is commonly produced from seawater that is processed to remove the water and impurities.
c. Sea Salt is extracted from the seas and oceans of the world which typically have a 3.5% concentration of salt, and uses less processing because many impurities are acceptable to remain in the end product. Most brining solutions target this 3.5% concentration level or less to treat various protein meats. To learn more, visit Consumer Foods – Meats & Proteins section Sea salt contains a combination of sodium chloride (refined table salt), potassium chloride (KCl) with magnesium chloride (MgCl2) and and its various hydrates MgCl2(H2O)x, and many other trace minerals.