Make sure to scroll to the bottom of the article for a list of salt replacement products in Prospector.
Public & Private Health Directives
The directive to reduce sodium is coming from within companies, as well as from public sources. Many countries, even cities, have established directives to reduce consumption, and consumer groups have weighed in. Just recently, the USDA published new regulations regarding snacks and entrees that reduce the sodium content allowed in the U.S. National School Lunch Program.
Company strategies to reduce the sodium and salt content of their products are wide and varied, and include the following:
- Just removing or reducing sodium.
- Replacing part or all of their sodium with alternate salts, such as sea salt or potassium chloride.
- Reducing the salt in tandem with the use of flavor/taste enhancers to reduce the off flavors that may result from sodium reduction.
- Gradually reducing the salt content over time to slowly wean the consumer from the flavor.
Options for Formulators
Sodium chloride, or salt, is approximately 39% sodium. A partial or direct replacement of salt with an alternative such as potassium chloride or sea salt can produce a reduction in sodium with comparable flavor.
Sea salts have other minerals present that reduce the level of sodium and some can be used as a one-to-one replacement in existing systems. Ocean’s Flavor Sea Salts offers a natural sea salt that can provide a clean label with sodium content reduction. Himalyan Sea Salt from Jedwards International, Inc. has other mineral salts to help reduce the level of sodium present. LomaSalt® is a product line by Dr. Paul Lohmann®, and can be used across a wide spectrum of applications, from a topping to a salt replacement used in meats, cheeses and breads.
Some ingredient suppliers blend potassium chloride with salt or sea salt, which works for providing the salty flavor but masks the bitter notes of the potassium chloride if used by itself. Salona™ is a product from ICL Performance Products that can be used as a 1:1 replacement of sodium chloride and potassium chloride. Losalt from Agropur Ingredients is also an option that allows you to make claims of up to 66% less sodium. Both products are applicable for a wide range of food categories. Ocean’s Flavor Sea Salts blends sea salts with potassium chloride to produce a product with up to 57% less sodium than regular salt.
Also, keep in mind that there are flavor enhancers that may aid in producing a comparable salty taste while reducing the sodium present in the product. Kikkoman® offers savory flavor enhancers that increase the umami flavor and will help reduce salt in most any entrée.
One manufacturer – Tate & Lyle – offers Soda Lo™, a novel salt replacement system that reshapes the salt crystal to a hollow sphere to maximize the surface area, which is effective in reducing salt levels up to 50% across many industries, including baked goods, dairy products and processed foods, including soups.
Jungbunzlauer has blended sodium replacers with salt and nitrite as an effective curing salt replacer called Sub4salt® cure, making it an excellent choice for those in the meat industry to consider. Not only do they offer this unique solution for meats, but have products that will work in many applications, including bakery and snack foods.
More Sodium Reduction Tactics
In addition to these product solutions, consider some other alternatives regarding your current salt levels in your product development line.
Look at the granulation of the salt – remember that a smaller size granule of salt can dissolve faster and produce a more intense salt taste, possibly reducing the amount needed for a formulation.
All functional ingredients should be reviewed in your product for sodium, as salt is not the solitary source – sodium combinations used in food processing as additives are extensive. Changes in these ingredients will not only affect your sodium content, but primary attributes of your products as well, such as texture, color, shape and flavor. They should not be ruled out when targeting areas for sodium reduction. Look at alternate leavening agents in baked goods, incorporating umami-rich ingredients in entrees to improve the perceived sodium present in the product, and smaller particle size salts for quick impact on savory snacks.
No matter what approach your company takes with salt reduction, please keep in mind that reducing sodium has potential food safety implications that must be managed in tandem with the flavor and texture issues one would expect. Be aware of the microbiological risks that could occur in products like meats, dressings and sauces, and prepare to manage your water activity, pH and acidity when reducing salt.
Salt Replacement Products in UL Prospector (North America):
OF-99SSN by Ocean’s Flavor Sea Salt
All Ocean’s Flavor Sea Salts…
Himalayan Edible Sea Salt – Pink – Fine Grain by Jedwards International, Inc.
LomaSalt® by Dr. Paul Lohmann GmbH KG
Salona™ by ICL Performance Products
LOSALT by Agropur Ingredients (formerly Main Street Ingredients)
KIKKOMAN® Natural Flavor Enhancer NFE-PY
NFE-S NATURAL FLAVOR ENHANCER (05452) by Kikkoman®
SODA-LO™ Salt Microspheres by Tate & Lyle
Sub4salt® cure by Jungbunzlauer
Sub4Salt® (Salt Replacement) by Jungbunzlauer
More salt replacement products…
Salt Replacement Products in UL Prospector (Europe):
OF-99SSN by Ocean’s Flavor Sea Salt
All Ocean’s Flavor Sea Salts…
Red Sea salt M 25 (Item No.: 10370) by A+S BioTec
LomaSalt® by Dr. Paul Lohmann GmbH KG
Reduced Sodium Salt Product Code: 16210 by Nu-Tek Salt
Reduced Sodium Sea Salt 50 Product Code: 17710 by Nu-Tek Salt
Reduced Sodium Salt Product Code: 16710 by Nu-Tek Salt
SODA-LO™ Salt Microspheres by Tate & Lyle
Sub4salt® cure by Jungbunzlauer
Sub4Salt® (Salt Replacement) by Jungbunzlauer
More salt replacement products…
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