Sodium reduction in savoury snacks

摘要

Table salt (NaCl) has a major impact on the taste of food and makes it sensorially attractive. The "saltiness" and "umami" tastes mutually enhance each other and ensure a rounded flavour. The sensory attractiveness of salty foods has led to the fact that a wide variety of salty snacks have become a fixed part of the daily diet in almost all cultures for many decades now. Savory, salty snacks are also a popular part of informal and other social gatherings or as a small snack between meals. The amount of salt that is then ingested in addition to the main meals can contribute significantly to the sodium load in the body depending on the amount consumed.