date:Jan 22, 2014
t products. Consisting of salt, potassium chloride and sodium gluconate, a 1:1 replacement enables food manufacturer to reduce sodium by 35%, without compromising taste or functionality according to Jungbunzlauer.
In meat products especially, where sodium reduction often affects water binding capacity and microbiological spoilage, the functionality of salt replacers plays a crucial role, Jungbunzlauer says.. sub4salt is y used in emulsified sausage in the US, such as Bologna, without any adver