New salt replacer works in poultry applications
May 12, 2011
by Jeff Gelski
BRANCHBURG, N.J. — Savoury Systems International, Inc. has developed salt replacer No. 0885, which is based on yeast extract and is best suited for poultry applications, according to the Branchburg-based company.
Savoury Systems International will use salt replacer No. 0885 in a chicken noodle soup that it will sample at the company’s booth No. 4113 during I.F.T. 11, the Institute of Food Technologists’ annual meeting and food exposition scheduled for June 11-14 in New Orleans.
Salt replacer No. 0885 does not use potassium chloride. Amino acids in the yeast extract help to increase savory notes. The increase rounds out flavors so the sodium is not missed in the final application, according to Savoury Systems International.