Are you working to reduce the amount of salt in your food product formulations? With health directives coming from organizations worldwide and increasing public awareness of the effects of consuming too much sodium, salt replacement has become an industry-wide imperative. Use this infographic to get your sodium reduction efforts on track.
Click the image to the left to view the full-sized graphic.
Highlights from the infographic:
- Companies in the food industry are reducing sodium by removing or reducing the salt in a product with no replacement; using an alternate salt like sea salt or potassium chloride as a partial or total substitute; adding flavor enhancers while reducing salt; and gradually reducing the sodium content of food products over time.
- Some sea salts can be used alone at reduced levels or as a 1:1 replacement in existing systems.
- Sodium content can be reduced by blending potassium chloride with salt or sea salt.
- Increasing the umami taste of foods by adding flavor enhancers may allow you to reduce the amount of sodium in your product.
- A smaller size granule of salt can dissolve faster and produce a more intense salty flavor.
- Many additives, like leavening agents, are also sources of sodium in food products.
- Risks associated with reducing salt in food products include alterations to texture, color, shape and flavor of the product; microbiological issues in meats, dressings and sauces; and a need to adjust water activity, pH and acidity.
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