21-9 |
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M. GASCON, Flavor Lab., Wixon Fontarome, Inc., 1404 E. Bolivar Ave., Saint Francis, WI 53235-4507 Sodium and sodium chloride, commonly known as salt, occur naturally in foods, usually in small amounts. Some other sodium-containing ingredients such as sodium nitrate, sodium benzoate saccharin, and monosodium glutamate are often used in food processing, but most dietary sodium or salt comes from foods to which salt has already been added during processing or preparation. In the body, sodium plays an essential role in regulation of fluids and blood pressure. Many studies in diverse populations have shown that a high sodium intake is associated with higher blood pressure. High blood pressure may then lead to heart disease, kidney disease, or stroke. Most evidence suggests that many people at risk for high blood pressure reduce their chances of developing this condition by consuming less salt or sodium. Potassium chloride is generally the salt of choice for the food industry and consumers with the potential to reduce sodium levels. However, potassium chloride, while retaining practically the same salty taste and functionality as ordinary salt, has a bitter metallic aftertaste that makes it unsuitable on all applications. Taste modifiers are generally recognized as ingredients that have little or no intrinsic flavor, but modify the perception of food ingredients. Wixon's Flavor Technologies is a line of taste modifiers designed for specific flavor challenges. Magnifique Mimic, a taste modifier, aims to mask the objectionable bitter aftertaste of potassium chloride. Taste tests were performed using products listed on Table 1 with and without Magnifique Mimic. From the results, it can be concluded that there is definitely a difference in the clean salt perception between the samples.
Session 21, NEW PRODUCTS & TECHNOLOGIES: Innovations in functional ingredients
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |