Japan, a country renowned for its longevity (average life expectancy of 84 years old) consume this much salt.
Around the world, most families have special recipes for a favorite dish. In Japan, every family has their own v recipe.
Individual preference in strength of home made soup’s flavor can make a significant difference in salt consumption. A lightly seasoned home made soup can contain around 0.7g of salt in 100g of soup whereas a heavily seasoned home made soup may contain 1.2g of salt in 100g of soup. This difference in salt, when home made soup is consumed daily, adds an additional 274 grams (approx. 18 tablespoons) per year.
Salt is a vital ingredient that brings out the flavor of food.
Excessive salt consumption, however, may pose various health risks such as hypertension.
A flavorful, savory home made soup can be made by balancing the amount of dashi (a Japanese soup stock) and the amount of miso. The proper balance reduces the need to add more miso thus reducing salt in the final dish.
Whether for your family, guests, or customers, promoting a healthy low-sodium lifestyle is simply a few drops away with the PAL-Easy Salt.
A wide variety and price range of
salt meters are available online.
ATAGO is your dietary salt reduction partner.
Learn how the PAL-Easy SALT is unlike
any other salt meters on the market.
Users of conventional salt meters are
often concerned with the durability of the instruments
as well as the repeatability and accuracy of the readings.
ATAGO’s PAL-Easy SALT was developed to satisfy the demand for a reliable product.
Conventional gold-plated electrodes may be scratched/worn off over time, which causes erroneous readings.
The electrode of the PAL-Easy SALT is made of titanium, which is more resistant than gold. Equipped with the full-body water resistance, it can withstand harsh environments, such as an industrial kitchen.
ATAGO’s resolve to create an instrument distinguished from other flimsy, practically disposable salt meters on the market has been realized.
Whenever you have questions or problems, our technical support services team will be happy to assist you.
At first glance, dip-type salt meters may seem easy to use. However, users of those dip-type salt meters are often unhappy with inaccurate readings caused by unreliable temperature compensation.
On the other hand, the PAL-Easy SALT has a basin-shaped sensor on which food samples are placed.
It will provide reliable readings for any sample including hot, oily soups.
Calibration is the inspection of an instrument to make sure that it is performing as it should.
Is your salt meter calibratable? The PAL-Easy SALT is. When the readings seem to be off, it can be checked and corrected for any errors by you.
ATAGO is also a JCSS-approved manufacturer and provides full calibration services.
From manufacturing to sales and support, ATAGO has been and will continue walking side by side with our customers.
Apply the samples to be measured onto the sample stage.
Press the START button.
Measurement value is displayed in 3 seconds.
Depending on the type of sample (food to be measured), different preparation may be required.
Thin and watery liquids, such as broth, can be measured by placing a few drops directly on the sensor and pressing START.
Products that contain more than 10% salt, such as pickle brine, need to be diluted. For example, the 10% dilution of a 12% salt brine will measure 1.2%, and the 20% dilution will measure 6%. Adjust the dilution factor so that the salinity falls within the measurement range.
Solid foods (ham, bacon, dried foods, fish, and potato chips) need to be minced, ground, or crushed, diluted with water (1:10 dilution), and mixed thoroughly. As a general guideline, let sit for a few minutes (approx. 3 minutes) to allow the salt to leach out of the food. Depending on the qualities of the sample (whether or not the salt is easily drawn out into the water), the salt concentration of the food, the mincing or crushing method, or how well the sample is mixed with the water, the time needed for the salt to be drawn out into the water will vary. Set a soaking period that works for each product (that allows the salt to be thoroughly drawn out). Measure the salinity of the water and multiply the reading by 10. The PAL-SALT PROBE also has a probe sensor that can be inserted directly into the solid sample for measurement.
Sauces, soup bases, gravies need to be diluted to 10%. If it is not drinkable as is (anything above 6% Brix with a refractometer), dilute it. The PAL-Easy SALT measures the conductivity of electrolytes. The thicker a solution is, the more tightly the molecules are positioned, and therefore, the less conductive and the more difficult it is to measure. The readings, if not diluted, may be lower than the actual salt content.
If the readings fluctuate when measuring oily/fatty samples, try stirring the sample on the sensor while measuring for more stable readings. When measuring the salinity of oil-packed products, extract the sample from the oil and allow excess oil to drain. Mix 10 grams of sample with 90 grams of water to create a 10% dilution. Mix or shake very well and let settle. Residual oil should float to the top of the container. Take a sample from below the oil layer and place on the sensor. Multiply the displayed reading by 10 to obtain the salt concentration of the original sample.
Always measure your food and water by weight.
Place approximately 10g of food in a container on a scale.
Add water until the total weight is 10 times the amount of food.
Mix well.
Crackers and chips are best crushed up.
Deli meats and pickles are best chopped up.
Various types of food – soups, sauces, condiments, dressings, fish, deli meats, brine, dairy, crackers, chips, and more – can be measured.
Different types of food may require different preparation for measurement. Please refer to “Measurement Method.”
Distilled water is the best, but tap water may be used. Tap water may affect the readings slightly (approx. 0.01%). Do not use mineral water or ion water as they will affect the readings.
The entire body can be washed under running water. Use soap to remove persistent residues. Clean greasy residues with ethyl alcohol and rinse with water.
Try stirring the sample on the sensor while measuring.
Leave the sample on the sensor for 30 seconds before measurement. Alternatively, take multiple readings until the readings stabilize.
Zero-set the instrument at the beginning of each day. Clean the sensor thoroughly and press ZERO with nothing on it.
For official calibration, please contact ATAGO.
Apply water or ethyl alcohol on the sensor and wipe it off with tissue paper. Repeat the process a few times if using water.
If this does not solve the problem, reference set with a 2.5% standard salt solution.
Store in the box that the instrument originally came in.
| Range | pH0.00～14.00 |
|---|---|
| Resolution | pH0.01 |
| Accuracy | pH±0.10 |
| Calibration | Calibration at 3 points at 4.01, 6.86, 9.18. |
| Temperature compensation | 10～40℃ |
| Sample Volume | 0.6mL |
| Power Supply | Size AAA alkaline battery × 2 |