Strategies to Reduce Sodium Intake in the United States

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Strategies to Reduce Sodium Intake in the United States (2010)
Food and Nutrition Board (FNB)

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. "Appendix D: Salt Substitutes and Enhancers." Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press, 2010.

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Strategies to Reduce Sodium Intake in the United States

Ingredient

Applications

Comments

Mixtures of NaCl substitutes and enhancers

Many foods

Proprietary mixtures are produced by many companies; mixtures consist of a number of ingredients such as non-sodium salts, yeast extracts, potassium chloride, sodium, and sodium gluconate^e^,^m^,ⁿ^,^o

^aYamaguchi, 1987.

^bKilcast and den Ridder, 2007.

^cKeast et al., 2004.

^dBrandsma, 2006.

^ePszczola, 2007.

^fAjinomoto Food Ingredients LLC, 2008.

^gBreslin and Beauchamp, 1995.

^hArmor Proteines, 2007.

ⁱKilcast, 2007.

^jAinsworth and Plunkett, 2007.

^kNdabikunze and Lahtinen, 1989.

^lDesmond, 2007.

^mDSM Food Specialties, 2004.

ⁿPszczola, 2006.

^oJungbunzlauer, 2007.

REFERENCES

Ainsworth, P., and A. Plunkett. 2007. Reducing salt in snack products. In Reducing salt in foods: Practical strategies, edited by D. Kilcast and F. Angus. Cambridge, UK: Woodhead. Pp. 296-315.

Ajinomoto Food Ingredients LLC. 2008. Ajinomoto monoammonium glutamate (MAG) and monopotassium glutamate (MPG). http://www.ajiusafood.com/5MAG/main.asp (accessed 2008).

Anthony, M. 2007. Season with (only) a grain of salt. http://www.foodprocessing.com/articles/2007/204.html (accessed September 2008).

Armor Proteines. 2007. Lactosalt Optitaste. http://www.armor-proteines.com/ENG/lactosalt_UK.pdf (accessed 2008).

Brandsma, I. 2006. Reducing sodium: A European perspective. Food Technology 60(3): 24-29.

Breslin, P. A. S., and G. K. Beauchamp. 1995. Suppression of bitterness by sodium: Variation among bitter taste stimuli. Chemical Senses 20(6):609-623.

Cauvain, S. P. 2007. Reduced salt in bread and other baked products. In Reducing salt in foods: Practical strategies, edited by D. Kilcast and F. Angus. Cambridge, UK: Woodhead. Pp. 283-295.

Desmond, E. 2006. Reducing salt: A challenge for the meat industry. Meat Science 74(1): 188-196.

Desmond, E. 2007. Reducing salt in meat and poultry products. In Reducing salt in foods: Practical strategies, edited by D. Kilcast and F. Angus. Cambridge, UK: Woodhead. Pp. 233-255.