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Savory Aromas Plus Mineral-Based Salt Replacers Cut Sodium Without Affecting Flavor

May 17, 2011: 08:53 AM EST
Scientists at Unilever’s Netherlands facilities have found that combining savory aromas with salt replacers like potassium chloride allows reduction of sodium content in foods by as much as 30 percent without affecting the flavor. They suggested that enhancement of potassium chloride with a savory aroma offers one solution to the problem of cutting sodium content in foods, but others are needed to meet World Health Organization guidelines. One application of the technology would be in instant bouillons, the scientists said.
Max Batenburg, et al. , "Saltiness Enhancement by Savory Aroma Compounds", Journal of Food Science, May 17, 2011, © Institute of Food Technologists
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