Soy sauce may reduce salt levels in food
Nov. 17, 2011
CHIBA, JAPAN — Replacing salt with naturally-brewed soy sauce may reduce salt in foods without compromising the taste intensity and pleasantness of the food, according to a study appearing on-line Nov. 8 in the Journal of Sensory Studies. Researchers from soy sauce company Kikkoman Corp., Chiba, and the National University of Singapore conducted the research and investigated salad dressing, tomato soup and stir-fried pork.
The researchers used a two-alternative forced choice between a salt standard and a variety of soy sauce samples. In a separate session, consumers were asked to evaluate the pleasantness and several sensory attributes of another five varieties of the food samples based on the proportion of salt and soy sauce added. Results showed it is possible to reduce added salt by 33% to 50% in the foods studied when soy sauce is used to replace added salt during food preparation.