Flavor: characteristic

Taking low-sodium from bland... ...to bravo! Beyond quality ingredients, Cargill partners with customers to provide innovative concepts and unsurpassed technical support in creating sodium-reduced products.

Flavor: salty

sub4salt^® helps to reduce sodium without compromising product quality. It is a new, patent-pending mineral salts blend which can reduce the sodium content up to 50% whilst achieving identical taste profiles in final products. Salt (sodium chloride) is the world’s most-established food additive. In former times it was mainly used as a preservative for the curing of meat, fish and vegetables. Today, salt has various functions – e. g. it enhances natural flavours to make bland foods more palatable. In processed foods, salt improves texture and mouthfeel. In many food production processes, salt is an important functional ingredient. Still the main reason for using salt is its function as a taste carrier. In the recent years, a lot of research concerning the linkage between salt uptake and high blood pressure and cardiovascular disease was done. The main challenge for manufacturers when reducing salt is the loss of palatability. The lesser addition of salt is no option as the taste characteristics will not be same anymore. With the growing market of salt/sodium reduced food products, there is also an increased demand for salt substitutes or salty taste enhancing agents. Most of the existing salt substitutes do not match the taste characteristics of pure sodium chloride at a significant sodium reduction level and respectively have bitter or metallic off-notes. sub4salt^® will help to reduce sodium without losses in taste.