Abstract: Described is a method of making a reduced-sodium food product and the resulting food product itself. In the method, a corresponding full-sodium food product is designated as containing 100% sodium from NaCl. The method includes the steps of preparing a food product using no more than about 50 wt % NaCl from flake salt as compared to the corresponding full-sodium food product and up to 45 wt % NaCl provided from soy sauce or natural flavor enhancer as compared to the corresponding full-sodium food product. The result is a reduced-sodium food product that is at least 5 wt % reduced in NaCl as compared to the full-sodium food product.
Type:
Application
Filed:
March 13, 2013
Publication date:
October 3, 2013
Applicants:
Kikkoman USA R & D Laboratory, Inc., Wisconsin Alumni Research Foundation
Inventors:
Jeffrey Joseph Sindelar, Scott A. Rankin, Takuya Sato, Rani Govindasamy-Lucey, John J. Jaeggi