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... water is widely injected into bacon by many uk producers, as it provides a solution that allows for even distribution of curing salts (principally sodium chloride) added to the meat

... water is widely injected into bacon by many uk producers, as it provides a solution that allows for even distribution of curing salts (principally sodium chloride) added to the meat

... many consumers still mistakenly believe that sea salt contains less sodium than table salt, although its primary allure remains its all-natural, unprocessed image, according to one leading supplier ... sea salt contains trace levels of several important minerals while cargill always made it clear to customers that sea salt did not contain less sodium than table salt, gram for gram, many consumers were still laboring under the misconception that it did, the firm’s marketing manager for salt, john franklin told foodnavigator-usa ... it’s still sodium chloride, just like table salt ... " 61 percent of consumers think sea salt is lower in sodium, his comments follow a recent survey by the american heart association revealing that 61 percent of us consumers agreed that sea salt represented a “low-sodium alternative" to table salt (which is mined from underground salt deposits, processed to eliminate minerals and usually contains anti-caking agents) ... while some suppliers argued that the intense flavor of sea salt meant manufacturers could use a little less – thereby reducing sodium – this was not necessarily the case, said franklin ... ” consumer education dr rachel johnson, professor of nutrition at the university of vermont in burlington, said: “sea salt and regular table salt contain about the same amount of sodium chloride ... regardless of which you prefer, high intakes of sodium increase your risk of high blood pressure

... salt or sodium? the eu is backing salt labelling the group’s managing director wouter lox told foodnavigator its opposition to the proposal was based on avoiding consumer confusion over salt and sodium-containing products – with sodium-containing products to be forced to label themselves as containing salt where none may have been added ... “the ballet has been lost but we must continue to lobby for change,” lox said, noting its proposal for dual sodium-salt labelling was tabled at a european commission committee meeting but rejected by the european council as the group failed to enlist the support of consumer groups and regulators ... in fact, substituting the mention of sodium (as it actually is) by the salt content will lead to absurd labelling ... dairy products such as milk and yoghurt will now have to indicate that they contain salt (when they might actually contain sodium, but no sodium chloride, i

... these deliver an intense taste, and (since they are still sodium chloride) can be listed as ‘salt’ on food labels, thus allowing manufacturers to cut salt by more than 50% ... “people don’t want to change packaging, and they don’t want to use other flavour enhancers based on potassium chloride that require masking agents to disguise the metallic taste that gives ... ” although soda-lo is expensive by comparison with standard salt, and comparable in price with salt alternatives (these include yeast extracts or potassium chloride based flavour enhancers) wilson said it allowed food manufacturers to retain sodium chloride but cut levels significantly

... ” he suggested that one area where this might be addressed is the washing of sea salts, which is necessary because of higher sodium chloride content

... writing in the journal food quality and preference, the authors said that their results indicated that cdg could partly replace sodium chloride “at constant levels of liking and pleasantness ... according to the world health organisation (who), the current sodium chloride daily intake in western countries ranges between 9 and 12 grams per day (and has been reported to be as high as 16 grams per day in the usa) ... however a decrease in sodium content is often associated with a decreased consumer acceptance ... it is therefore important for industry to compensate for the sensory effects of salt as they reformulate lower sodium products ... concentrations of sodium thirty-four normal weight men and women aged between 20 and 35 years tasted 12 chicken broths containing 4 different concentrations of sodium chloride ( ... 16% w/w nacl (150 mg sodium per 240 ml serving) ... “this base chicken stock allowed for upward adjustment of the total sodium concentration by the addition of cdg and nacl,” said the authors ... at least 25 per cent less sodium than the original product) and was close to the standard for the product label ‘low sodium’ (i ... 140 mg or less sodium per serving) ... response surface methodology (rsm) was used to determine the hedonic optima for sodium chloride and cdg, said the team

... savoury aromas may help to boost salt reduction strategies by masking the tastes of sodium replacers such as potassium chloride, according to a new study from unilever scientists ... the research, published in journal of food science, reports that a combination of potassium chloride based salt replacer and savoury aromas could compensate for a 30 per cent reduction in sodium without significantly changing flavour profiles ... “the extra aroma was also found to ameliorate the off-flavour of potassium-based salt replacers, and combinations of extra aroma and salt replacers could replace significant amounts of sodium chloride while keeping the original flavour profile intact,” they said ... salt reduction according to the world health organisation, the current sodium chloride daily intake in western countries ranges between 9 and 12 grams per day (and has been reported to be as high as 16 grams per day in the usa) ... “approximately 75% of the salt consumed is derived from processed foods, and hence, the food industry is urged by national authorities and intergovernmental bodies to reduce the sodium levels in their products,” said the authors ... however a decrease in sodium content is often associated with a decreased consumer acceptance ... it is therefore important for industry to compensate for the sensory effects of salt as they reformulate lower sodium products

... the study, published in food quality and preference, suggests that the ability of odour-induced saltiness enhancement (oise) to enhance perceptions depends on the salt concentration in foods, noting that once sodium levels pass a threshold then aroma enhancement has very little effect ... the authors from the centre for food taste at the inra, university of burgundy, reported that the saltiness of a low concentration of sodium chloride in water increased significantly when subjects perceived the matching oise aroma

... they tested oat beta-glucan in temperature assisted high pressure processing of reduced sodium ground chicken breast meat ... ” sodium chloride – nacl, or common table salt – is a common additive in the meat industry for making protein soluble, thereby improving protein’s functional properties, the authors said ... however, excessive sodium consumption has been linked to increased risk of hypertension ... to reduce the amount of sodium in meats, phosphates are often added to the mix, but in this latest study, researchers aimed to get a similar textural effect through processing with oat beta-glucan, to allow manufacturers to cut salt and eliminate phosphates