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Appendix D: Salt Substitutes and Enhancers
Pages 405-408

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From page 405...
... , and magnesium sulfate (MgSO4) Sea salt Many foods, also Usually contains substantial amounts of sodium used in salt shakers chloride; benefits of use in reducing sodium consumption are unclear Salts with altered Some foods Porous and star-shaped structures, created by crystal structure manipulating the salt drying process, allow greater salty taste with smaller amounts of salt;i particularly useful in applications where salt is used on the surface of food productsj a Guinee f Dietary and O'Kennedy, 2007.
From page 406...
... and act synergistically with glutamates to guanosine-5′-monophosphate enhance salty tastes in some foodsd,f Amino acids, especially arginine Not known L-Arginine is reported to enhance and related compounds 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, Few foods May enhance the saltiness of NaCl, calcium lactate, and sodium but not widely used; calcium lactate can impart a sour tasteb lactate) 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 Many foods Designed to mask bitterness of bitterness including adenosine- potassium chloride or reduce 5′-monophosphate, DHB bitterness from other food (2,4-dihydroxybenzoic acid)
From page 407...
... e Pszczola, 2007. f Ajinomoto Food Ingredients LLC, 2008.
From page 408...
... 1981. Tastes of fifteen halide salts following water and NaCl: Anion and cation effects.

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