Inquiry
Salt-reducing
2025-04-24
With the development of the social economy, people have begun to pay attention to a healthy diet, and more and more people have started to be concerned about the intake of high-sodium salt.
The development of salt-reducing products mainly focuses on three aspects: low-sodium salts (salt substitutes, other mineral salts), flavor enhancers (amino acids, peptides, organic acids and aromatic compounds), and salty peptides, which are often used in combination.
(1) Non-sodium salt substitutes.
Non-sodium salt substitutes are mainly characterized by the absence of sodium, such as potassium salts, calcium salts and magnesium salts, etc. Elements such as K and Ca have similar physical and chemical properties due to their proximity to sodium in the periodic table. However, they are limited by the unpleasant aftertastes they inherently carry, such as bitterness, astringency and metallic flavor.
(2) Sodium salt substitutes.
Sodium salt substitutes are mainly salt products that reduce sodium content and are presented in the form of complex salts. They may contain a small amount of sodium chloride, including low-sodium salt products currently available on the market.
(3) Naturally extracted flavoring substances.
Natural extracts are mainly substances with a salty taste extracted from the bodies of animals and plants.
(4) Others.
Research has found that salty peptides and various types of flavor enhancers can all exhibit certain salty characteristics under specific circumstances.
Flavor enhancers/umami substances, as supporting roles, are widely used in the food industry. They may not have a salty taste themselves, but when used together with table salt, they can enhance people's perception of saltiness. Currently, the more common ones mainly include amino acids and nucleotides, etc.
Use umami substances (such as HVP, YE) to replace part of the salt, reduce the sodium content, and maintain the perception of saltiness at the same time.
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