Shopping for a Sodium Substitute

The complexity of taste prevents easy, universal drop-in replacements for sodium chloride.

“Salt replacers act as flavor catalysts, adding flavor and enhancement to the perception of salt while adding depth to the core flavors in order to round out the complete flavor profile,” says Kevin McDermott, product manager, Savoury Systems International Inc., Branchburg, NJ.

“Salt replacers are typically formula-specific,” notes Linda Kragt, technical services manager, Morton Salt, Chicago, “so the ingredients combination that may work in one product may not be as acceptable in another.” The most-common salt substitute, potassium chloride, “is salty, but also imparts a bitter or metallic taste,” she says. “In most products, potassium chloride alone cannot substitute for all the salt. Many products can accommodate 25% to 40% substitution.” Companies often include a flavor blend with the potassium chloride to mitigate aftertaste issues.

“Our approach is one of asking what makes food taste great rather than just thinking of salt in isolation,” says Andreas Haenni, global head of savoury, Givaudan, Dübendorf, Switzerland. Rather than trying to replace salt, the company first tries to understand its taste functionality in the application. Then a flavor is created that builds back those important taste aspects needed to drive consumer preference when sodium levels are reduced.

Another salt substitute is natural yeast extract, extracted from baker’s yeast and autolyzed into individual amino acids that can enhance flavors, naturally, notes McDermott. “The different extracts are application-specific and allow for sodium reductions up to 40%, using one-part extract to every three to four parts sodium chloride removed.” Even organic versions are available.