| 摘要 |
The present invention relates to a method and resulting food composition for reducing sodium in food products without impacting the salty taste of said food products. In particular, the present invention pertains to a method of producing a food composition, the method comprising the steps of: gelling a non-starch hydrocolloid polymer in an aqueous food matrix; cooling the food matrix comprising the jellified hydrocolloid polymer; and adding sodium to the cooled food matrix to form the food composition. |
