# Is it possible to remove salt from food without changing the flavor?

I love soup, even a thick soup for dinner, yet many soup products have 400 to 1000 mg of sodium in them. Is there a simple chemical procedure any consumer could do to take the sodium out of the product without 'hurting' the flavor?

If one takes some, say, Campbell's soup and heats it to boiling, then freezes it, then heats it again, then freezes it etc., would this extract some sodium?

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Several brands offer low-sodium versions, but maybe you'd like even less salt that they offer? –  Silvio Levy Jul 22 at 21:53
I don't know how practicable it would be with soup, but size exclusion chromatography or dialysis can used to remove salts (although there would be no selectivity for sodium). –  canadianer Jul 24 at 2:24
IF several brands offer low salt versions WHERE do you find them? Shopper's Drug Mart sells a lot of tasty foods in some of their stores but they generally have a salt content over 300 mg. for each product. THEY'RE supposed to be for health I assume. EVEN those Health Check product in Grocery stores have over 400 mg. of salt for one person with one serving. –  user128932 Aug 15 at 6:08

In truth it is not inconceivable that some day we will have molecular sieves that can preferentially trap sodium ions while rejecting bigger species. You could then add some of these magic beads to your soup, stir for 10 minutes and scoop them out, carrying the salt (assuming the soup is not too thick). I doubt taste would be unaffected, though. Your soup would taste sour since you'd be replacing $\ce{Na^+}$ with, presumably, $\ce{H^+}$; even if most of these got attached to bases you'd still be lowering the pH. In any case I know of no such technology at present. –  Silvio Levy Jul 23 at 1:07