METHOD TO REDUCE SODIUM CONTENT IN PROCESSED FOODS USING NATURALLY BREWED SOY SAUCE AND OTHER FLAVOR ENHANCERS AND RESULTING REDUCED-SODIUM FOOD PRODUCT

摘要

A method of making a reduced-sodium food product, in which a corresponding full-sodium food product is designated as containing 100% sodium in the form of NaC1, the method comprising: preparing a food product using no more than about 50 wt% NaC1 in the form of flake salt as compared to the corresponding full-sodium food product and up to 45 wt% NaC1 provided in the form of soy sauce or natural flavor enhancer as compared to the corresponding full-sodium food product, thereby yielding a reduced-sodium food product that is at least 5 wt% reduced in NaC1 as compared to the full-sodium food product.