A way to make food more salty but reduce the amount of sodium chloride

1. Away to make food more salty but reduce the amount of sodium chloride Researchers have found a way to make food more salty, but reduce the amount of sodium chloride associated with health. Researchers at Washington State University have found a way to make food salty, but reduce the health-related sodium chloride. Caroline Ross, a professor of food science at Washington State University, said: "This is a secret method, unlike the 'low salt' food that people usually do not like." "If we can lower the level of people, we can improve our health and make the food people want to eat." In a paper published in the Journal of Food Science, Ross and his colleagues studied mixed salts that use less sodium chloride and include other salts such as calcium chloride and potassium chloride. Ross said that neither of these salts has adverse effects on human health. Potassium can actually help lower blood pressure. Unfortunately, they are not very tasty. Ross said, "Especially potassium chloride, which tastes really bitter, people really don't like it." The researchers used a tasting panel and an electronic tongue from Washington State University to see how much salt they could add instead of standard sodium chloride before people felt they could not eat the food. Some tasting groups tested various salt solutions or put salt in water, while others tested different salt combinations in tomato soup. Through the use of electronic tongue and panel, they found that the mixture of about 96.4% sodium chloride, 1.6% potassium chloride and 2% calcium chloride was an ideal reduction. When they only added calcium chloride, the reduction rate was higher, and the combination of 78% sodium chloride and 22% calcium chloride obtained an acceptable reduction rate.

2. "There was no significant difference between the two salt combinations and 100% sodium chloride," Ross said "But when we added potassium chloride, consumer acceptance declined." Although people need salt, Americans' salt intake far exceeds the necessary level, even exceeds the health level. According to the recommendations of the United States Office of Disease Prevention and Health Promotion, the maximum daily intake of salt should not exceed 2300 mg. The average American adult female intake is 2980 mg per day, while the average male intake is more than 4000 mg per day. Recent research shows that the best way to reduce salt intake is to gradually reduce salt intake over a period of time. The use of a new mixture within a specified time frame may lead to greater reductions in the future.