Salt Reduction Using Soy Sauce

This is my review of a soy sauce study. In which I will explain the key points. So this is for people who are concerned about their salt intake. Because it helps you discuss your diet concerns with health professionals. In the hope that you can support your doctor’s advice with better food choices.

Citation for Salt Reduction Using Soy Sauce

This is a Foodary review of:
Kremer, Stefanie, Jozina Mojet, and Ryo Shimojo. “Salt reduction in foods using naturally brewed soy sauce.” Journal of Food Science 74, no. 6 (2009): S255-S262.

At the time of writing, this study has been cited by 116 other studies.

Salt Reduction Using Soy Sauce Purpose

The purpose of this study is to see if consumers will accept foods seasoned with soy sauce instead of salt.

the reduction of NaCl content in food products has become an important challenge for the food industry. The more so, since a decrease in NaCl content is very often reported to be associated with a decrease in consumer acceptance[…] The aim of the present study was to demonstrate whether or not it would be possible to reduce the NaCl content in standard Western European foods by replacing NaCl with naturally brewed soy sauce without decreasing the consumer acceptance of these foods.

Jargon-free Abstract

In the jargon-free abstract I present the key points of the original abstract. Replacing jargon with terms more familiar to unqualified people interested in healthy eating. Note that my selection of jargon terms might not match yours. So please leave a note in the feedback form near the end of the page if you need clarification.

Methods
Consumers taste tested salad dressing, soup, and stir-fried pork. For five samples of each food, they assessed visual and flavor values.
Results / Findings
It was possible to achieve a salt reduction in the three tested foods of, respectively, 50%, 17%, and 29%. Without losing flavor or pleasantness.

Original Abstract

In recent years, health concerns related to salt/sodium chloride consumption have caused an increased demand for salt-reduced foods. Consequently, sodium chloride (NaCl) reduction in foods has become an important challenge. The more so, since a decrease in NaCl content is often reported to be associated with a decrease in consumer acceptance. The objective of the present study was to investigate whether or not it would be possible to reduce the NaCl content in standard Western European foods by replacing it with naturally brewed soy sauce. Three types of foods were investigated: salad dressing (n = 56), soup (n = 52), and stir-fried pork (n = 57). In the 1st step, an exchange rate (ER) by which NaCl can be replaced with soy sauce without a significant change in the overall taste intensity was established per product type, by means of alternative forced choice tests. In the 2nd step, the same consumers evaluated 5 samples per product type with varying NaCl and/or soy sauce content on pleasantness and several sensory attributes. The results showed that it was possible to achieve a NaCl reduction in the tested foods of, respectively, 50%, 17%, and 29% without leading to significant losses in either overall taste intensity or product pleasantness. These results suggest that it is possible to replace NaCl in foods with naturally brewed soy sauce without lowering the overall taste intensity and to reduce the total NaCl content in these foods without decreasing their consumer acceptance.

Practical application: Health concerns related to salt consumption cause an increased demand for salt-reduced foods. Consequently, the development of foods with reduced salt content without decreasing the consumer acceptance is an important challenge for the food industry. A new possible salt reduction approach is described in the present article: The replacement of salt with naturally brewed soy sauce.

Salt Reduction Using Soy Sauce Conclusions

Consumers accept reduced salt in food where some is replaced by soy sauce.

The results of the present study strongly support the claim that it is possible to replace NaCl in foods with naturally brewed soy sauce without lowering the overall taste intensity and to reduce the total sodium content in these foods without decreasing their consumer acceptance.

Replace Salt with Soy Sauce

Cited By

Replace Salt with Soy Sauce
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Salt Reduction Using Soy Sauce Vocabulary

  • NaCl (Sodium Chloride)

    common salt

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