Page 51 - FoodFocusThailand No.188 November 2021

STRATEGIC R&D

At present, the average sodium consumption of Thais is higher sodium products with enhanced savory flavor. This is a better option for
than recommended daily intakes (RDI, 2,000 mg per day) . Over lowering the sodium content of food recipes, plus the benefit of achieving
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consumption of sodium might be a result of the habit of consuming chemical food additive free products. The natural flavor enhancers have
sodium-rich foods such as instant food, snacks and seasonings (fish an effect to enhance saltiness in reduced sodium food, in addition, it has
sauce, soy sauce, shrimp paste, seasoning powder and oyster the ability to balance other basic tastes, which plays an important role
sauce) . in determining the deliciousness of reduced sodium food and achieving
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This is a challenge for manufacturers to improve products with a clean label concept.
low sodium content, a reformulation will be a difficult task since sodium
content changes the quality and properties of food products, especially
the taste. The bland food taste might not be accepted by the consumer, More Information Service Info C009
due to its lack of sodium. Substituting sodium salt with other chloride
salts such as potassium salt, is a strategy that has been applied to
reduce sodium content by food manufacturers. However, usage of เอกสารอ้างอิง / References
potassium salt as a sodium salt substitute for food is still limited due 1 Chailimpamontree W, Kantachuvesiri S, Aekplakorn W, et al. Estimated dietary
to a bitter taste and health risks of taking high potassium . sodium intake in Thailand: A nationwide population survey with 24-hour urine
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According to human taste perception research, in meals with collections. J Clin Hypertens (Greenwich). 2021;23(4):744-754.
sodium content reduced, the umami flavor can enhance consumers’ 2 รายงานการสํํารวจปริมาณการบริโภคโซเดีียมคลอไรดี์ของประชากรไทย. กองโภชนาการ
sense of saltiness due to its 3 main properties, spreading across the กรมอนามัย กระทรวงสําธารณสํุข. นนทบุรี: กรมอนามัย, 2552.
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tongue, persistence and saliva stimulating . The presence of umami 3 Parpia AS, Goldstein MB, Arcand J, Cho F, L’Abbé MR, Darling PB. Sodium-Reduced
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in food can enhance the salty taste and overall acceptability of food. Meat and Poultry Products Contain a Significant Amount of Potassium from Food
Monosodium glutamate (MSG) is commonly used as an umami Additives. J Acad Nutr Diet. 2018;118(5):878-885.
flavor ingredient to induce salty taste, but it may not be a good solution 4 Hayabuchi H, Morita R, Ohta M, et al. Validation of preferred salt concentration in
due to 12% sodium content in its composition. Nowadays, there is a soup based on a randomized blinded experiment in multiple regions in Japan-in
solution to reduce sodium for food manufacturers with natural flavor fluence of umami (L-glutamate) on saltiness and palatability of low-salt solutions.
enhancers. Vegetable broth powder, yeast extract or hydrolyzed Hypertens Res. 2020;43(6):525-533.
Umami Basics, Umami Information Center. Accessed September 05, 2021.
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vegetable protein (HVP) are umami enhancers rich with ingredients https://www.umamiinfo.com/what/whatisumami/#cont08_area
like glutamate, inosinate, and guanylate, and are used for reduced
If sodium content is inverse with health, what food manufacturer can do?
In recent years, the World Health Organization (WHO) has raised a sodium intake as an important
health issue. Many countries have adopted and started reducing sodium salt consumption due
to population health concerns. Thailand has also announced a variety criterion for reducing salt
and sodium consumption and has meanwhile considered a salt and sodium reduction strategy for
2016-2025, as Salt Tax will force and encourage food companies to reduce sodium in their products.

Replacing Salt Content with

Flavor Enhancer

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