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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 gluconatee,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.



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