Reducing salt can not do taste

The United States purdue university dr. Food engineering YunWuXin 

Sources: health

        In not sodic salty substances instead of salt

        According to statistics, every day the Chinese eat salt average up to 10 grams. Want to ordinary people less than 6 grams, high blood pressure or critical high blood crowd below 4 grams of science recommended, many people may feel "light to eat". How to reduce the premise of not salty "drop salt", became the modern food areas of a big challenge.

        Low sodium salt is very easy to think of a way of thinking: use do not contain sodium salt taste material instead of salt. Sodium and the most close to the potassium is. Although it's salty than sodium, but for the average healthy people, some potassium intake not only harmless and good, it is widely used in low sodium salt was in. But high levels of potassium will produce the bitter taste, which makes the use of potassium chloride is restricted. The general low sodium salt contains 25% of potassium chloride. The degree of salt as common salt, in order to achieve the same degree of salt need to increase the dosage. Considering the increasing dosage of sodium content after or lower than common salt, such a low sodium salt also still meaningful.

        Low sodium salt problem is, kidney, heart disabled and diabetes patients, potassium there could be problems, so too much potassium can lead to high potassium symptoms. For these crowd, with potassium chloride as the foundation of the low sodium salt was there is a risk, there is no the doctor's instruction, had better not use.

        Increase the other taste to reduce the salty

        So, have the pure increase salt method? In fact, in front of the said that add yeast extract low sodium salt, and use the flavoring effect. Replace the half of the sodium chloride later, by rights salty degree will decline, but in other components of flavoring function, overall salty with common salt. In the company of publicity materials, the salt in appearance, salty, use performance than common salt is inferior, can realize isometric substitute.

        Actually this kind of flavoring effect was not original. Monosodium glutamate is a kind of flavoring agent. The chemical composition of monosodium glutamate is sodium glutamate, also contains sodium, so many people think that the use of monosodium glutamate sodium intake will increase. In fact on the contrary, the monosodium glutamate sodium and sodium in salt, still want to than pure with sodium salt of less.

        In the five basic tastes, but a Japanese scholars put forward "the first LiuWei" concept, called it kokumi. It is not a specific taste, but some can increase the flavor of other ingredients. If food has this kind of kokumi composition, then can use less salt for the same salty. Through the monosodium glutamate to drop salt is a kind of kokumi train of thought, the yeast extract is also mentioned. Although kokumi that haven't been widely recognized, but this kind of idea to use has a long history. In addition to monosodium glutamate and yeast, mushrooms and tomatoes also have such composition, soy sauce and other protein hydrolysate also can have the same effect.

        Will YanLi down to nanometer scale can reduce salt dosage

        Human perception salty is through the sodium ion. General food, yandu has dissociative became ion.

        But for direct edible solid seasoning powder, such as the traditional Chinese salt and pepper powder, or popcorn, potato chips, cookies, etc on the snacks, cardamom, salt, particles in tongue dissolving speed will affect the strength of the salty. Have food companies to common salt process, the salt particles decreases to the nanometer scale, thus greatly increased salt dissolving properties. According to their test, with these "nano salt" to achieve the same degree of salt, salt dosage can reduce 25% to 50%.

        Fundamentally, "drop salt" is the most direct way is to gradually adapt to the delicate taste. People taste adapt easily to slow change, through the "warm water boiled frog" train of thought, can step by step to adapt oneself to low salt diet.