How can fast food often contain so much salt, without tasting salty at all?
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Two main reasons:
The first is that sodium chloride is the main molecule that you associate with the salty flavor and is the white crystals you and I associate as being “salt” and there’s usually plenty of that in there already. However, you can also have other sources of sodium that don’t necessarily taste salty. Many meats, fats and oils can be high in sodium without necessarily tasting salty. Monosodium glutamate ( You might know as MSG) for example doesn’t taste salty so much as it tastes savory. This is despite it being composed, mostly of sodium.
The other reason is that when you lump in a bunch of flavors together, then each of the flavors get less “loud”. A great example is soda. There’s actually a surprising amount of salt inside soda. So much so that if you removed all of the other ingredients and just tasted the water and the salt together, you would probably not like the taste. However, there’s so much sugar and other additives in soda that it disguises the flavor of the salt.
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