|
Ingredient
|
Applications
|
Comments
|
|
Monosodium glutamate (MSG) and other glutamates
|
Many foods; can replace some salta
|
No pleasant taste in itself, but enhances salty tastes; imparts the taste of umami; MSG contains sodium; other glutamate salts such as monopotassium glutamate or calcium diglutamate may further reduce sodium; synergizes with 5′-ribonucleotides;b may replace bitter blockingc and oral thickeningd characteristics; often contained in hydrolyzed vegetable protein and yeast extractsa
|
|
Yeast extracts and hydrolyzed vegetable protein
|
Some foods
|
Often contains MSG, but is seen as a “natural” alternative to MSG use; meaty and brothy tastes limit potential usesd,e
|
|
Nucleotides including inosine-5′-monophosphate (IMP) and guanosine-5′-monophosphate
|
Some foods
|
Imparts the taste of umami; found to act synergistically with glutamates to enhance salty tastes in some foodsd,f
|
|
Amino acids, especially arginine and related compounds
|
Not known
|
L-Arginine is reported to enhance the saltiness of foods with low to moderate levels of salt; practical uses are not clearg
|
|
Dairy concentrates
|
Many foods
|
Reported to allow moderate sodium reductions in a variety of productse,h
|
|
Lactates (potassium lactate, calcium lactate, and sodium lactate)
|
Few foods
|
May enhance the saltiness of NaCl, but not widely used; calcium lactate can impart a sour tasteb
|
|
Herbs and spices
|
Many foods
|
Herbs and spices provide other flavoring characteristics and may, for some people, help alleviate blandness following salt removale,i,j
|
|
Compounds that reduce bitterness including adenosine-5′-monophosphate, DHB (2,4-dihydroxybenzoic acid), lactose, sodium gluconate, and mixtures for use in combination with potassium chloride
|
Many foods
|
Designed to mask bitterness of potassium chloride or reduce bitterness from other food components that are usually masked by salt; allow partial reduction of total sodium contentb,e,k,l
|
