TASTE
French Fries – Tested by Food Perspectives in Minneapolis, the results confirmed feasibility for 42% reduction in Sodium content of fries without any negative impact on taste.   Overall liking and flavour scores were the same for the fries with sodium chloride compared to the fries mixed with the Low-So Salt Replacer™.

Ham – Tested by the sensory lab at the University of Nebraska, results confirmed feasibility for 25% reduction in sodium content for deli ham slices without any negative impact on flavour.

YIELD
Testing of marinated chicken breasts, with target salt levels of 1% (using either sodium chloride or the Low-SoSalt Replacer™) and phosphate added at a level of 0.3%, then baked for 20 minutes at 350°F, results showed an increase in yield when the Low-So Salt Replacer™ was used.

WATER ACTIVITY
Additional testing at the University of Minnesota was conducted to look at water activity levels of sodium chloride compared to the Low-So Salt Replacer™. Results confirmed that the Low-So Salt Replacer™, when blended 50/50 with sodium chloride (table salt), resulted in water activity that is similar to or better than that of Salt (NaCl).

Low-So Salt Replacer™ can be used to reformulate low-sodium products where traditional salts (NaCl) add functionality to your application (e.g. meats, cheese, and bakery).  The modified potassium chloride of Low-So Salt Replacer™ is also very similar in ionic strength to sodium chloride, and functions as well or better with the benefit of added yield.

It’s worth remembering that the functional attributes of salts cannot be replaced with salt-free options like flavours, MSG, spices or yeast extracts.