Salted caramel became widely popular in 2008, found in various products like Häagen-Dazs ice cream and Starbucks hot chocolate. The combination works because salt enhances flavors and balances sweetness. Science shows that certain taste receptor cells respond to both sugar and sodium, amplifying sweetness perception. While salted caramel is a relatively recent trend, its history traces back to the 1970s with French chocolatier Henri Le Roux's innovation of adding salted butter to caramel. This principle of sugar and salt enhancing each other applies to both sweet and savory dishes, improving overall flavor balance.
Salt accentuates every flavor in a dish. In savory recipes, it's clear; without salt, there is no flavor. In caramel, a pinch of salt balances extreme sweetness, creating intense flavor.
The science behind salted caramel involves the taste receptor cells containing SGLT1 proteins. When sugar and sodium are present, these proteins enhance sweetness perception by sending stronger signals to the brain.
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