Savoury Taste Umami and Saltiness

Sodium is a chemical element, and as such, caimot be synthesised by the body. It is, therefore, an essential nutrient that must be provided by the diet. Sodium is required by the body for several important biological functions including regulation of osmotic pressure within individual compartments of the body, active transport of many essential nutrients into cells, as well as in neurotransmission processes. 

Common salt, known chemically as sodium chloride (NaCl), is, in its purest form, a crystalline compound comprising 39.34% sodium and 60.66% chlorine. On a weight basis, therefore, a factor of 2.54 is used for converting an amount of sodium into the corresponding amount of sodium chloride. Most dietary sodium comes from common table salt (sodium chloride), but sodium also occurs naturally in food as sodium salts of several compositional acids, such as sodium citrate and MSG. 

there are four well-known approaches to reducing the sodium content of food products [6]. 

Besides these well-known approaches, several companies are actively looking for new and innovative solutions for sodium reduction. Very active in this field are also all major flavour companies, all offering their own proprietary solutions. It is expected that research will soon yield interesting and new opportunities. 

What exactly is the umami taste The Japanese word umami can be translated into English as savoury, essence, pungent, deliciousness and meaty. Umami is associated with an experience of perfect quality in a taste. It is also said to involve all the senses, not just that of taste. 

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