Research reviewed by Gram found that white cheese can be salted in a thickened gel brine and still hold its texture through 90 days of refrigerated storage. Some cheeses soaked in 2% salt gel brines stayed intact, while cheese in unthickened brine melted completely. Final salt levels ranged from 0.79% to 3.45%.
Gram Research analysis of a 2026 study in Frontiers in Nutrition found that white cheese can be soaked in a thickened, gel-like salt water and still hold its shape. Cheese is usually stored in a very salty liquid called brine, which adds a lot of sodium. Researchers added natural thickeners such as gelatin, xanthan gum, carrageenan gum, and pectin to the brine, then stored the cheeses for 90 days at refrigerator temperature. Salt levels in the finished cheeses ranged from 0.79% to 3.45%. Cheeses soaked in a 2% salt gel brine with 3% gelatin or 1% carrageenan gum survived storage without melting, and tasters rated them favorably. Cheese soaked in plain brine with the same low salt level melted completely. The findings are promising, but they come from a laboratory-style study with a limited number of batches. They do not yet show that these cheeses are ready for store shelves.
Key Statistics
A 2026 laboratory study published in Frontiers in Nutrition found that white cheeses made with gel brines contained between 0.79% and 3.45% salt after 90 days of refrigerated storage.
In a 2026 laboratory study, white cheeses soaked in a 2% salt brine thickened with 3% gelatin kept their shape through 90 days at 4°C, while unthickened control cheeses melted completely.
A 2026 study in Frontiers in Nutrition reported that gel-brined white cheeses had dry matter content from 28.26% to 44.81% and water activity between 0.92 and 0.93.
The Quick Take
- What they studied: Can white cheese be salted with less salt and still keep its texture, flavor, and safety during storage? The researchers tested whether thickening the salt water (brine) with natural gelling ingredients could make this possible.
- Who participated: No people took part in this study. Researchers made white cheese batches in a lab, soaked them in different brines, and tested them. The paper does not list a specific sample size, but the design appears to include about 39 brine types, each made in duplicate, which suggests roughly 78 cheese batches.
- Key finding: Cheeses soaked in a 2% salt gel brine with 3% gelatin or 1% carrageenan gum did not melt during 90 days of refrigerated storage. Their final salt content ranged from 0.79% to 3.45%. Cheese in plain brine with the same low salt level melted completely, so it could not be tested at the later time points.
- What it means for you: This research suggests that salt could one day be reduced in brined cheeses without losing texture. For now, it is a lab finding. It does not mean the cheeses you buy are lower in salt, and anyone managing sodium intake should check nutrition labels and talk with a healthcare provider.
The Research Details
The researchers set out to lower the salt in brined white cheese, a common food that is typically stored in salty liquid. Their approach, called the gel brine technique, involved making the brine thicker by adding stabilizers that form a gel. The stabilizers they tested were gelatin, xanthan gum, carrageenan gum, and pectin, each at several different strengths. They also combined these with salt levels of 2%, 4%, and 6%.
A control group used the same salt levels but no thickeners. This comparison helped the team tell whether any changes came from the gel itself or simply from the salt. All cheeses were stored at 4 °C for 90 days. Researchers then measured dry matter, salt content, water activity (how much free water is available for microbes to use), color, and microbial counts such as yeast and mold. Each batch was produced in duplicate.
This type of study is a laboratory experiment rather than a study with human volunteers. It shows what happens to cheese under controlled conditions. It cannot tell us how people would respond to these cheeses, how they taste to a wide population, or whether they would sell well in stores.
Testing many combinations in a controlled setting lets researchers find which ingredients and concentrations work best before any larger or more expensive trials. Including a control group is important because it shows whether thickeners made a real difference. Measuring salt, water activity, microbes, and color over time also reveals whether the cheese is stable and safe to store, which matters for any future product.
The study was published in Frontiers in Nutrition, a peer-reviewed journal, and it included a control group and a clear list of methods. However, the paper does not specify the number of cheese batches, and each combination was only made in duplicate. This small number of repeats means the results are less certain than they would be in a larger study. Because the study used cheese samples rather than people, the sample size shown above is an estimate based on the described design, not a count reported by the authors. The journal’s impact factor was not verified for this summary.
What the Results Show
The main result was that thickened brines could keep white cheese intact at very low salt levels. Across all the cheeses tested, the dry matter content ranged from 28.26% to 44.81%, the salt content ranged from 0.79% to 3.45%, and water activity stayed between 0.92 and 0.93. Water activity is a measure of how much moisture is available for microbes to grow, so a stable range suggests the cheeses were fairly consistent in this respect.
The most notable outcome involved melting. Many low-salt cheeses did not survive the full 90 days, and the control group made with plain brine melted completely, so the researchers could not run their final tests on those samples. In contrast, some cheeses survived storage without melting even at 2% salt. Two examples were the cheese with 3% gelatin in a 2% salt brine and the cheese with 1% carrageenan gum in a 2% salt brine.
The researchers also described these surviving cheeses as sensorially appreciated, which means they were judged acceptable or pleasant in taste and texture by the team. This is an important point, because low-salt foods often taste flat. However, the paper does not provide detailed taste scores or a formal consumer panel, so this should be seen as a preliminary impression.
The lab measurements also showed a wide range of color (L* values from 71.82 to 94.59) and microbial activity, with yeast and mold counts from 1.0 to 6.7 log cfu/g. These numbers reflect differences between formulations, and the authors used statistical methods to see how the variables related to one another.
Beyond the cheeses that survived, the study showed that the type and amount of thickener made a real difference in how the cheese held up. Some thickener levels produced cheeses that softened or melted, while others kept a firmer structure. Researchers also tracked color changes, which matter because appearance affects whether consumers want to buy a food. The wide color range indicates that the thickeners could influence how white and bright the finished cheese looked.
The microbial results are also worth noting. Yeast and mold counts stayed within a measurable range, and the authors concluded that low-salt cheeses could be produced successfully. Salt is a natural preservative, so lowering it raises questions about microbial control, which is why these measurements were included. The study does not, however, provide a full food safety assessment.
Salt reduction in cheese is an active area of food science, because sodium intake is a widespread public health concern. Earlier efforts have often relied on partial salt replacement or changes in processing. This study adds a different idea: changing the physical structure of the brine itself. The use of gelling agents like gelatin, carrageenan, and pectin in food is well established, so the novelty here lies mainly in applying them to cheese brines. As a single laboratory study, it adds a useful direction for future work rather than settling the question.
The study has several limitations that readers should keep in mind. First, it was conducted on cheese in a lab, not in a commercial setting, so results may not carry over to large-scale production. Second, the number of repeats was small, with each formulation produced in duplicate, which limits how confident we can be in the patterns. Third, many low-salt samples melted before the end of storage, so the researchers could not gather complete data for those formulations.
Fourth, the paper focuses on physical, chemical, and microbial measurements and includes only limited sensory feedback. It does not describe how consumers would rate taste, texture, or overall appeal in a formal way. Fifth, the study followed cheeses for 90 days at one temperature. Real products face temperature changes during shipping and home storage, which could change results. Finally, because no people were studied, the study cannot say anything about health effects of eating these cheeses.
The Bottom Line
Confidence level: low to moderate. The findings are promising for food scientists and cheese makers exploring salt reduction, since the study showed that thickened brines can help some cheeses hold their shape at 2% salt. Further testing with larger batches, repeated trials, and formal taste panels would be needed before recommending this method for commercial use. Consumers should not expect this method in stores yet, so the best current practice for anyone limiting sodium is to read nutrition labels and choose lower-sodium options when available.
Cheese makers, food scientists, and product developers may find this research most useful because it outlines a specific technique to test. People who need to limit sodium for health reasons, such as those managing blood pressure, may find the idea interesting, but they should not change their diet based on this study alone. Anyone with a medical condition that affects salt intake should speak with a doctor or registered dietitian. People who simply enjoy cheese can continue eating it in moderation while waiting for more evidence.
This is early-stage laboratory research, so consumers should not expect to see low-salt gel-brined cheeses on shelves soon. Commercial development usually requires larger trials, safety reviews, taste testing with consumers, and regulatory approval, which can take several years. Even if the method proves successful, it may be some time before products become widely available.
Frequently Asked Questions
Can you make white cheese with less salt without it melting?
Research shows that thickened gel brines may help. In a 2026 study, white cheeses soaked in 2% salt brines containing 3% gelatin or 1% carrageenan gum stayed intact for 90 days at 4°C. Unthickened low-salt brine caused control cheeses to melt completely.
What is the gel brine technique for cheese?
The gel brine technique thickens the salt water used to store cheese by adding stabilizers such as gelatin, xanthan gum, carrageenan gum, or pectin. The thicker brine may help cheese keep its structure while using less salt. Researchers tested these combinations in a 2026 study in Frontiers in Nutrition.
How much salt is in gel brine white cheese?
In a 2026 Frontiers in Nutrition study, finished white cheeses contained between 0.79% and 3.45% salt. These values come from laboratory batches, so they do not guarantee the salt level of cheese sold in stores. Check the nutrition label on any packaged cheese you buy.
Is low-salt white cheese safe to eat?
The study measured yeast and mold counts from 1.0 to 6.7 log cfu/g and concluded that low-salt cheeses could be produced successfully. However, it was a lab study and did not test safety in people. Anyone with blood pressure or kidney concerns should consult a doctor or dietitian before changing their diet.
Want to Apply This Research?
- Log the sodium content of every cheese serving you eat, using the value listed on the nutrition label. Record the serving size in grams and the sodium in milligrams. Track this weekly so you can see how cheese contributes to your total daily sodium.
- When you buy cheese, compare sodium values across brands and varieties and choose options with lower sodium per serving. Use a smaller portion or pair cheese with fresh vegetables instead of processed meats to reduce total sodium at meals. Log these choices in the app so you can see the difference over time.
- Over the long term, track your average weekly sodium intake from cheese and other dairy foods, along with your total daily sodium. Review your trends each month and note any changes after switching brands or portions. If you have a health condition that requires sodium limits, share your logs with your healthcare provider so they can help you adjust your plan.
This summary is for general education and is based on a laboratory study of cheese, not on studies of people. The findings do not establish health benefits or safety for eating these cheeses. The research is early-stage and the technique is not yet available in commercial products. Anyone managing sodium intake, blood pressure, or kidney health should consult a qualified healthcare provider or registered dietitian before making dietary changes.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.