Angie's Yeast will launch the latest salt reduction solution at FIC

high sodium salts cause health problems, the global trend of salt reduction according to statistics, more than
7 million people
die each year from diseases caused by high blood pressure. Excessive sodium (salt) ion intake is an important cause of hypertension, and reducing sodium content in food has become a new concern for consumers and health authorities.british Department of Health scientists found that reducing daily salt (sodium chloride) intake to less than
6,
grams can reduce the risk of high blood pressure by
17
%. To this end, Europe and the United States and other developed countries have launched a number of

salin reduction campaign

, according to the United States food safety news network, the United States
FDA
will soon introduce voluntary industry salt reduction program, and more and more well-known food enterprises such as Unilever, Wal-Mart, Connegra and so on have responded to the salt reduction campaign, and ensure that products reduce salt content.how to reduce salt does notsalt can not only produce salty, but also to assist MSG to reflect the fresh taste. So how do you reduce the amount of sodium salt without sacrificing the taste of the food?internationally, major food manufacturers currently use two main methods:first, the use of potassium chloride in place of sodium chloride (i.e. salt). Because potassium also has sodium-like savoury properties. However, high concentrations of potassium have an unacceptable bitter and metallic taste, so a additive must also be used to mask the bitter taste. Yeast extract (YE) is now commonly used
to
the industry.
YE
contains a large number of amino acids, nucleotides, peptides and other flavoring substances, which contain some peptides can play a role in balancing odor.a better way to do this is to
the flavoring
of the kokumi system.
Kokumi
is the sixth taste recently discovered by Japanese scientists, and it is not a specific taste, but rather an ingredient that enhances the taste, which can also achieve satisfactory salinity and freshness by using
kokumi
to enhance taste while reducing salt use.scientists have found
peptide
in the yeast is an important source
the
kokumi. These ingredients amplify the effects of sodium ions in the body's taste. Therefore, although the salt (sodium chloride) content has been reduced, but the human feeling of taste has not decreased.Angie provides the latest salt reduction solutionsAngie is one of the world's first companies engaged in research and development of low-salt yeast extract products.
,"
, technical director of yeast extract, the parent company of Angie's Enzymes, told reporters.food companies face significant challenges in reducing salt recombination formulations. When the salt ratio is low, the freshness effect decreases significantly, so in the case of low salt, MSG is difficult to present its fresh effect, so that the food appears light and tasteless."
we have
a
of experiments to reduce the salt freshness of YE, the effect is remarkable.
,"
Li Pei said.
"
mixes Angie
YE
(
FIG18
) with MSG in proportion to effectively enhance freshness, which is four times more fresh than in
1
:
1
ratio.
" "
By adding the right amount of Angie
YE
can reduce the amount of salt used by
40%
, so that the product delicious to be effectively guaranteed to meet the needs of people's taste. At present, this use of
YE
to achieve

salt salt does not tasteapproach, has been welcomed by many well-known international food enterprises.
"
Li Pei introduced.it is understood that Angie in the spring
FIC
exhibition will also launch the latest
UMAMI
(fresh taste)
YE
products
-
Angie
KU012
, compared to ordinary low salt
YE
,
KU012
itself is rich in
Umami
(fresh taste) taste of amino acids and flavored peptides and other substances, used in food, oral taste cells have a strong permeability and impact, can provide a clear straight fresh taste.these products are very suitable for products that need to reduce sodium salt content while at the same time having a higher taste. Such as
"
low salt
"
soy sauce,
"
zero add
"
soy sauce, vinegar and other "
from Europe and the United States salt reduction action is the
YE
business is the driving force of the rapid development of
"
Li said,
"
China's salt reduction action is gradually under way, in food, condiments to reduce the use of sodium salt has become the consensus of many well-known food enterprises.
"Angie
YE
provide a complete salt reduction and freshening program according to different food characteristics and requirements of enterprises, and contribute to the implementation of product cleaning labels.