Optisal® - Decreased sodium salt
In addition to enhancing the flavors, salt is responsible for giving the salty flavor to certain foods. This flavor is identified by special receptors that are present on the tongue. When mixed with other ingredients, the salty flavor is disguised, but it is possible to enhance the rest of the flavors.
Excessive consumption of salt produces, among others, the following consequences:
- Hypertension
- Heart attacks
- Heart diseases
- Osteoporosis
As an alternative, we developed OPTISAL®, a formula whose objective is to decrease the sodium content in food, without losing flavor.
Uses
- Baked
- Dairy products
- Meat
- Sauces, broths, condiments
- Animal food
Benefits
- 1: 1 salt substitution, it reduces the sodium content in the final product by 50%.
- It Maintains the flavor profile of traditional salt.
- It does not provide metallic residue
- Simple handling.
- Wide application in food products.
Optisal® G - Decreased sodium salt
It is an alternative to our traditional Optisal® product; with a greater decrease in its sodium content.
Uses
- Baked
- Dairy products
- Meat
- Sauces, broths, condiments
- Animal food
Benefits
- 1: 1 salt substitution, it reduces the sodium content in the final product by 67%.
- It Maintains the flavor profile of traditional salt.
- It does not provide metallic residue
- Simple handling.
- Wide application in food products.
Other options for sodium reduction
- Ammonium bicarbonate
- Potassium chloride
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