PARTIAL SODIUM REPLACEMENT IN FOOD

摘要

A method for at least the partial reduction in salt (NaCI) in a prepared food product is described wherein a flavour enhancer is utilized in combination with a reduced amount of salt. The flavour enhancer comprises a mixed of a natural extract derived from a fungi, and preferably derived from white button mushrooms (Agaricus bisporus), together with a food grade carrier and optionally a property enhancing additive. The flavour enhancer is thus used as a tool for replacement of between 10 and 70% w/w of the salt normally present in a prepared food product.