LOW SALT FOOD WITH IMPROVED TASTE

摘要

The present invention relates to the use of a yeast extract for preparing a cereal product with a reduced sodium. The yeast extract comprises at leas t 30% w/w 5'- ribonucleotides on the basis of sodium chloride free dry matte r. Preferably, a yeast extract is used wherein the total amount of 5'-GMP pl us 5'-IMP is at least 15% w/w on the basis of sodium chloride free dry matte r. The method of the invention may advantageously be used for preparing a re duced sodium cereal products wherein at least 30% of the sodium is replaced, since off-tastes are masked and salt perception is enhanced.