Saline in Juice

[englishmick]

I used saline in a recipe for the first time recently and had a bit of a shock.

The recipe only had 0.2% saline. I couldn't taste it when I vaped. But after a while it started to taste more and more salty and then developed a really foul taste.

I think I figured out what was happening. I vaped it in a tank for a while and then tried it in an old Royal Hunter RDA which has a brass top cap. I took it apart to clean it and the inside of the top cap was covered in a large amount of dark green gunk. Looked it up on the internet and this is corrosion that develops when salt comes into contact with brass. It should happen with high concentrations of salt not the tiny amount in my juice. Maybe the salt sticks to the top cap and builds up there or something.

Anyway I threw the juice out and made some more without saline. Won't use saline again. Probably won't use that Royal Hunter either. I've got some Royal Hunters that have SS tops so I'll use them instead. I've seen tanks that had brass components. And brass drip tips. Looks nice but it might not be a good idea. I think I read that commercial juices can contain saline. Guess some flavorings might have it too.

Do many people use saline in juice?

 

[bombastinator]

You forgot the heat. That wasn’t just salt water that was boiling salt water. Also salt gets left behind when thing boil, so the salt content on the coil will get higher and higher as you vape

 

[Letitia]

Did you make the saline? Many who use saline use a 0.9% dilution. Most seem to use the dilution around 0.5-1%.

 

[GOMuniEsq]

If this had been posted by a new user I would have thought him a troll and made some quip about how salt nic isn't supposed to contain NaCl.

What's the logic behind adding saline?

 

[bombastinator]

If this had been posted by a new user I would have thought him a troll and made some quip about how salt nic isn't supposed to contain NaCl.

What's the logic behind adding saline?

And yet you constantly complain about how I don’t like the term “salt nic”

 

[smacuser]

 

[Letitia]

If this had been posted by a new user I would have thought him a troll and made some quip about how salt nic isn't supposed to contain NaCl.

What's the logic behind adding saline?

Saline can give a "wet" juiciness and pop to any recipe. The only drawback I've seen mentioned often is coils will need a dry burn more often. You can buy flavor concentrates with saline already added. For some mixing without saline is like baking without salt; you don't taste it but notice when it's missing.

 

[YorkMan]

Wow! I’m a certified salt freak, might need to try that.

 

[GOMuniEsq]

Saline can give a "wet" juiciness and pop to any recipe. The only drawback I've seen mentioned often is coils will need a dry burn more often. You can buy flavor concentrates with saline already added. For some mixing without saline is like baking without salt; you don't taste it but notice when it's missing.

Very useful. Salt does have a way of bringing out the flavor in food.

 

[Letitia]

Wow! I’m a certified salt freak, might need to try that.

Me too, that's why I don't use saline when mixing; afraid I'll chase the salt instead of flavor. Do keep and occasionally use two salted caramel flavors though.

 

[englishmick]

Did you make the saline? Many who use saline use a 0.9% dilution. Most seem to use the dilution around 0.5-1%.

I did make it myself. Just used regular table salt with Iodine because that's all I could find at the supermarket. Made it at 0.9%.

Looked for it at CVS but all the saline they had contained multiple other chemicals like preservatives.

 

[englishmick]

If this had been posted by a new user I would have thought him a troll and made some quip about how salt nic isn't supposed to contain NaCl.

What's the logic behind adding saline?

In the notes for the recipe I used it said the saline enhances the flavor of the fruit. Can't say I noticed any difference when I remixed it without the saline though.

 

[Letitia]

Simple wound solution is usually just distilled water and sodium chloride. Your CVS must carry different products. Surprised you couldn't find plain salt or plain saline either.

 

[GOMuniEsq]

So I gather that the method, since the saturation point of salt in water is somewhere above 30% w/v, would be to start by making a 20% standard solution by mostly dissolving 2g table salt in ~7mL distilled water, then topping it up to 10mL. Then every 1% of standard solution in the recipe would impart 0.2% salinity, so I'd use it at 4.5% to achieve 0.9% (9mg/mL) salinity in the final product. But 4.5% water would be a bit too watery for a good juice.

Or, since NaCl is also soluble in PG and VG, I could just add it by weight to the finished recipe. 0.9g to each 100mL batch would be 0.9% salinity. But I don't know how easily it would dissolve.

I think the method I'd choose would be to salt the base. Since the saturation point of NaCl in PG is 7.36% w/v at 25°C, I could prepare a standard 5% solution of salted PG by a similar method to above. Then if my 100mL recipe called for 25mL of PG, I would add 18mL of salted PG and 7mL of normal PG, to achieve a target salinity of 0.9%. With some testing I could figure out the specific gravity of the standard solution for mixing by weight.

ETA: On second thought I think I'd prefer to use water. So I'd dissolve 30g of salt in heated distilled water topped up to 100mL to make a 30% standard solution, then use 3mL per 100mL batch (3%) to achieve 0.9% salinity. I find 2-3% DW improves my juice anyway.

 

[Baditude]

Saline can give a "wet" juiciness and pop to any recipe. The only drawback I've seen mentioned often is coils will need a dry burn more often. You can buy flavor concentrates with saline already added. For some mixing without saline is like baking without salt; you don't taste it but notice when it's missing.

First time reading about this. Learn something new every day.

 

[englishmick]

So I gather that the method, since the saturation point of salt in water is somewhere above 30% w/v, would be to start by making a 20% standard solution by mostly dissolving 2g table salt in ~7mL distilled water, then topping it up to 10mL. Then every 1% of standard solution in the recipe would impart 0.2% salinity, so I'd use it at 4.5% to achieve 0.9% (9mg/mL) salinity in the final product. But 4.5% water would be a bit too watery for a good juice.

Or, since NaCl is also soluble in PG and VG, I could just add it by weight to the finished recipe. 0.9g to each 100mL batch would be 0.9% salinity. But I don't know how easily it would dissolve.

I think the method I'd choose would be to salt the base. Since the saturation point of NaCl in PG is 7.36% w/v at 25°C, I could prepare a standard 5% solution of salted PG by a similar method to above. Then if my 100mL recipe called for 25mL of PG, I would add 18mL of salted PG and 7mL of normal PG, to achieve a target salinity of 0.9%. With some testing I could figure out the specific gravity of the standard solution for mixing by weight.

ETA: On second thought I think I'd prefer to use water. So I'd dissolve 30g of salt in heated distilled water topped up to 100mL to make a 30% standard solution, then use 3mL per 100mL batch (3%) to achieve 0.9% salinity. I find 2-3% DW improves my juice anyway.

Not sure if I understood your numbers. They use the expression "normal" saline. Normal being the same concentration as tears. And that is 0.9% salt in water. The recipe I was using put 0.2% of that normal solution in the juice mix. I might be mistaken but it sounded like you were trying to get 0.9% salinity in the final mix, which I think would be 500 times as much as my recipe produced.

 

[englishmick]

Simple wound solution is usually just distilled water and sodium chloride. Your CVS must carry different products. Surprised you couldn't find plain salt or plain saline either.

I saw wound solution when I was researching it but CVS didn't have that. The stuff I saw there had other things added. Later I read that Walgreens had the wound solution with nothing but NaCl. They also sell non-Iodised salt. But in any case it's pretty easy to mix your own. The only advantage of buying it is that it's sterile. But I've used distilled water from a gallon jug in juice before without worrying about whether it's sterile.

 

[GOMuniEsq]

Not sure if I understood your numbers. They use the expression "normal" saline. Normal being the same concentration as tears. And that is 0.9% salt in water. The recipe I was using put 0.2% of that normal solution in the juice mix. I might be mistaken but it sounded like you were trying to get 0.9% salinity in the final mix, which I think would be 500 times as much as my recipe produced.

And this is why we discuss these things first. You just saved me an awful batch of juice. So you're saying that normal practice is to add small amounts of 0.9% "normal" saline solution to the mix, aiming for a miniscule concentration on the order of a few hundred parts per million.

 

[englishmick]

And this is why we discuss these things first. You just saved me an awful batch of juice. So you're saying that normal practice is to add small amounts of 0.9% "normal" saline solution to the mix, aiming for a miniscule concentration on the order of a few hundred parts per million.

Sounds odd but that's how it's done. I read that if you put some normal solution on your tongue you should be able to just detect the saltiness. So in the juice it would be 100 or several 100 times more dilute. Supposedly it's still enough to have an effect on your experience of some other flavors. I didn't use it long enough to say either way.

 

[stols001]

Ugh I don't know. Smell of the beach, I don't want to vape that.

No, have not used saline, actual citric acid or really too many additives, period.

Anna