Simple Sodium Reduction with C-Salt^®

Added salt in processed foods represents a major source of dietary sodium for consumers.  Simple removal of salt from a food formulation can compromise flavor and acceptability.  Partial replacement of salt with ingredients such as potassium chloride, yeast extracts, and complex blends of flavors is often unsuccessful, after considerable trial-and-error.

Balchem offers C-Salt^®, a new ‘drop-in’ solution for sodium reduction

• A novel choline chloride-based salt replacer
• Molecular synergy with sodium chloride, for taste enhancement
• GRAS components
• Available coated for excellent flow characteristics, or uncoated for instant solubility
• Usable in a broad range of applications, including sweet goods and products with mild flavor profiles

C-Salt^® is an easy-to-use ingredient

• Active ingredient is thermostable in high temperature operations like baking, extrusion, retort and UHT processing
• Gluten development is not comprised during dough mixing for bakery products
• Key product attributes, such as meat bind, are not affected by sodium reduction with C-Salt® at typical usage levels

C-Salt^® replaces 25-50% of the added salt in food formulations, with strong sensory appeal

• Improve salt flavor impact in reduced sodium formulations
• Achieve sodium reduction that can be claimed on a label
• Enhance certain savory flavor characteristics
• C-Salt® is preferred over savory ingredients in preference testing of salt-enhanced snack products