A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.
The research, published in Food Research International, suggests that certain salty and umami tasting extracts from saltwort, sea tangle, and mushroom plants could be combined and used as a low sodium salt substitute for foods.
There are two main categories of salt replacers – potassium salts , and herbs and spices. Potassium salts can be used to reduce sodium intakes through direct replacement, however potassium is associated it has a bitter tastes and ‘off flavour’ formation. But, according to the researchers, herbs and other flavourings “could be a safer, tastier, and healthier alternative to salt.”