Marianne Gillette - CIAProChef.com

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Each application is unique • Salt functions and expected taste • Preexisting consumer preferences • Interaction of salty with other taste attributes • Masking / reducing undesirable notes • Time-intensity flavor release • Aftertaste and build up • Stability to processing • Structural and textural interactions • Shelf-life
Acceptability 80 70 60 50 40 30 20 10 0 Optimizing Salt 1 2 3 4 5 6 Increasing Salt (not percentages) Overall Acceptability Flavor Acceptability Saltiness Acceptability
Page 1 and 2: Salt Replacement Strategies and Too
Page 3 and 4: Several Consistent Sodium Reduction
Page 5 and 6: Reduced Na Sea Salt • Benefits -
Page 7 and 8: Table Salt
Page 9 and 10: Modified Density/Shape: Alberger Ca
Page 11 and 12: SodaLo / Solti
Page 13 and 14: KCl Blends • Saltwise (Cargill, c
Page 15 and 16: KCl Maskers • Nu-Tek Modified KCl
Page 17 and 18: NaCl Enhancers • Provesta 028 (Am
Page 19 and 20: Yeasts • GB Select (yeast extract
Page 21 and 22: Acids • Vinegar (Acetic Acid) •
Page 23 and 24: Pantry Flavors • Sensations that
Page 25 and 26: Many Flavor Claims are made…
Page 27: Multi-component nature of food requ
Page 31 and 32: Salt alternatives evaluated at equi
Page 33 and 34: Recent Sensory Results suggest seve
Page 35: Tasting • Reduced Na Sea Salts Pr

Marianne Gillette - CIAProChef.com

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