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.