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Since mineral salts—including ammonium chloride, calcium chloride and magnesium sulfate—deliver unwanted bitter, metallic and/or astringent tastes, the most sought-after chloride salt is potassium chloride (KCl). [...]complete replacement of NaCl with equal parts KCl leads to bitter, metallic notes. [...]usage of KCl must be kept at approximately 30% reduction or less in order to avoid said off-flavors. [...]there is an issue with meeting clean label criteria. [...]some enhancers can contain a salt level of up to 40%, meaning they must be limited in a formulation designed to limit sodium in the first place. Researchers were able to reduce sodium by 30-50% in savory meat applications without compromising organoleptic qualities. Since sodium in formulations also serves as a preservative, the studies also investigated whether there was sufficient anti-spoilage action in soy sauce and NFE.