International Journal For Multidisciplinary Research

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Effect of “TASTE PLUS SODIUM REDUCTION TMT” for Salt Reduction in Seasonings by Maintaining Sensory Quality of Food

Author(s) Jinu R.Varghese, Jobin George, Evangelin F.P.P, Somasundaram M.S, Krishnadas Gopinath, Julie Chandra C.S
Country India
Abstract World Health Organization recommends limiting daily common salt to 5 g for a healthy person to reduce sodium intake, as excess sodium can lead to elevated blood pressure, stroke, and cardiovascular diseases. However, many individuals consume double that amount through various food sources. Considering that approximately 40% of common salt contains sodium and other foods have varying quantities of sodium, the initiative is to propose an alternative ingredient called Taste Plus, developed from natural sources, that maintains the taste perception of common salt while reducing sodium intake.
Taste Plus is a complex mixture of food additives with a polysaccharide carrier base that easily fuses with foodstuffs. Extensive laboratory testing and verification have demonstrated its effectiveness in reducing sodium content. The study's overall finding is that adding 0.2% Taste Plus TMT tool, which helps deduct 5 g of salt from every 100 g of seasoning, can reduce sodium in a recipe by up to 20% while retaining the same salty perception as before.
Keywords Taste Plus, Salt Reduction ,
Published In Volume 6, Issue 6, November-December 2024
Published On 2024-11-16
Cite This Effect of “TASTE PLUS SODIUM REDUCTION TMT” for Salt Reduction in Seasonings by Maintaining Sensory Quality of Food - Jinu R.Varghese, Jobin George, Evangelin F.P.P, Somasundaram M.S, Krishnadas Gopinath, Julie Chandra C.S - IJFMR Volume 6, Issue 6, November-December 2024. DOI 10.36948/ijfmr.2024.v06i06.30083
DOI https://doi.org/10.36948/ijfmr.2024.v06i06.30083
Short DOI https://doi.org/g8rd5s
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