Lowering sodium without sacrificing flavour
High levels of sodium have been linked to health problems such as hypertension and cardiovascular disease, but salt plays an important functional role in food products. Striking the right balance may become easier thanks to a new salts mix, which could potentially be used to meet the high demand for products that are low in sodium without sacrificing favourable sensory qualities.
In a study reported in the June 2015 issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), researchers from Brazil’s University of Lavras partially replaced sodium chloride in shoestring potatoes with a salts mix consisting of potassium chloride and monosodium glutamate. Using the salts mix reduced sodium content by 65% on average and had a high sensory acceptance from a pool of 100 consumers.
The report’s authors say that more research is needed to discover if the salts mix can be used effectively with other food products.
Australian food and beverage manufacturers analysis report released
The latest Unleashed report reveals a slowdown in the food and beverage manufacturing sector...
Vanilla innovations at origin: IFF opens facility
The Vanilla Innovation Center opened by IFF is designed to advance science‑led flavour innovation...
Australian National Campylobacter Action Plan, call to register interest
The action plan being developed to address the leading cause of bacterial foodborne illness in...
