Abstract:In order to address the technical bottlenecks of poor flowability, low dissolution efficiency, and hygroscopic agglomeration tendencies existing in traditional table salt and hollow salt powder, and to overcome the constraints imposed by conventional aqueous wetting agent granulation technology on the structural integrity of salt particle hollow cores, salt particles with stable hollow cores were successfully fabricated in this study using an anhydrous ethanol-based wet granulation technique. The physical properties of the particles were systematically characterized through density measurements, dynamic conductivity monitoring, and humidity-controlled accelerated testing, while their flavor profiles and sensory attributes were analyzed using an electronic nose system and a standardized sensory evaluation protocol. Results demonstrated that, compared to hollow salt powder, the bulk density and tapped density of hollow salt particles were increased by 23.63% and 8.11% respectively, compressibility and angle of repose were decreased by 36.98% and 47.32%, with a 20.77% reduction in hygroscopicity being achieved. Relative to conventional salt particles, the dissolution rate of hollow salt particles was accelerated by 64.71%, and sensory scores for peak saltiness intensity and release rate were enhanced by 36.72% and 31.01%, respectively. The dissolution kinetics optimization and moisture barrier functionality of hollow salt particles were synergistically enhanced through the enlargement of specific surface area and optimization of interfacial morphology. A precise balance between immediate saltiness release and prolonged flavor perception was achieved by their structural characteristics, and novel strategies were provided for the development of specialty functional salts, such as low-sodium salt and flavor carrier salt.
