However, lower-sodium foods can be either flavorless or leave a bitter aftertaste. Flavoring ingredients can play a role in replacing salt, but achieving a satisfactory low-salt product is difficult. Studies show that with the addition of yeast extracts, it is possible to reduce salt without compromising palatability. Yeast extracts can provide mouthfeel, organoleptic structure and authenticity of taste in reduced-salt applications.
DSM Food Specialties USA Inc. has demonstrated that full flavor delivery in low-salt products can be accomplished using their line of Maxarome® high nucleotide yeast extracts. Maxarome ingredients enhance the perception of salt, protect and add depth to primary flavors, improve balance and round off unwanted peaks. Savory snacks, dressings, low-fat cheeses, processed meat products, side dishes, bouillons, soups and sauces can utilize Maxarome ingredients successfully to reduce salt through a umani contribution.
Reductions of up to 60% sodium chloride can be achieved in savory products using Maxarome yeast extracts without sacrificing taste. Available in kosher, halal, allergen-free, vegetarian, trans-fat free and GMO-free formats, Maxarome allows for wide application flexibility.
In taste tests, full-salt, regular low-salt, and Maxarome flavor-enhanced low-salt Velouté, Mornay and Brown sauces were compared. Also, Roasted Corn, Chicken Noodle, Beef Barley and Tuscan Vegetable soups were tasted and rated. The samples enhanced with Maxarome ingredients delivered full, satisfying taste as good as or better than the full-salt counterparts, and were far more flavorful than the regular low-salt versions.
“Usage levels for Maxarome ingredients vary,” states Otis Curtis, business development manager at DSM Food Specialties. “The dosage depends on both the application and the Maxarome product chosen.” Common usage of Maxarome yeast extracts range from 0.05% to 0.5%. For instance, soups can incorporate approximately 0.05%; sauces 0.1%; dressings and condiments 0.05% to 0.1%; snacks and seasonings 0.1% to 0.5%; and processed meat, side dishes, and ready-to-eat meals 0.05% to 0.2%.
With their high levels of nucleotides, the Maxarome family of products was designed to provide exceptional enhancement and flavor synergy. The products contribute little flavor themselves, but are highly effective in synergizing enhancement in most savory food systems.
For more information, contact:
DSM Food Specialties, Eagleville, Pa.
Otis F. Curtis • 610-650-8480 • email@example.com