The invention allows for a reduction in the amount of salt topically applied to a food product with an oil layer on its outer surface, without adversely affecting the taste of the food product. Salt particles with a particle size greater than the thickness of the oil layer are topically applied to the food product. Because substantially all of the salt particles protrude from the oil layer, they provide a saltiness perception having no meaningful difference from the saltiness perception provided by a control salt applied at higher levels.本發明有助於減少其外表面覆有油層之食物產品中之用鹽量，而不致對食物產品風味產生負面影響。本發明係將粒徑大於該油層厚度之鹽微粒局部施用於該食物產品。由於實質上所有該等鹽微粒均凸出於油層之外，其可提供之鹹度感知與用鹽量較高之對照組相較並無顯著差異。
