METHOD TO REDUCE SODIUM CONTENT IN PROCESSED FOODS USING NATURALLY BREWED SOY SAUCE AND OTHER FLAVOR ENHANCERS AND RESULTING REDUCED-SODIUM FOOD PRODUCT
Described is a method of making a reduced-sodium food product and the resulting food product itself. In the method, a corresponding full-sodium food product is designated as containing 100% sodium from NaCl. The method includes the steps of preparing a food product using no more than about 50 wt % N...
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Main Authors | , , , , |
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Format | Patent |
Language | English |
Published |
03.10.2013
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Subjects | |
Online Access | Get full text |
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Summary: | Described is a method of making a reduced-sodium food product and the resulting food product itself. In the method, a corresponding full-sodium food product is designated as containing 100% sodium from NaCl. The method includes the steps of preparing a food product using no more than about 50 wt % NaCl from flake salt as compared to the corresponding full-sodium food product and up to 45 wt % NaCl provided from soy sauce or natural flavor enhancer as compared to the corresponding full-sodium food product. The result is a reduced-sodium food product that is at least 5 wt % reduced in NaCl as compared to the full-sodium food product. |
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Bibliography: | Application Number: US201313799660 |