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Importance of salt in dairy products and sodium reduction strategies in food and dairy products these foods is decreasing significantly. Although salt gains importance in terms of preserving the microbiological properties of foods as well as enhancing the sensory properties, it has negative effects on the human health. Apart from lowering the level of salt added to products there are a number of solution we as SALT Minerals can offer to reduce the sodium content in processed foods. Our ultimate goal  is to offer solutions to reduced sodium meat products that consumers can enjoy as part of an ongoing healthier diet and lifestyle. 


Function of Sodium Chloride in dairy products:

In general, the functions of sodium chloride in meat are summarized as:

• Sensory effect by imparting flavor 

• Microbial stability and lowering the water activity

• Quality enhancing functions


• Potassium Chloride: The replacement of salt with potassium chloride does not result in any significant production disadvantages but has an adverse impact on the flavor and  microbial stability of dairy products once the substitution level rises above 30-50% of sodium chloride

• Replacement of sodium containing ingredients (e. g. Sodiumlactate) with the corresponding potassium minerals (e. g. Potassiumlactate)

•  Mineral Salts (K/Mg/Ca): Dairy products prepared with this solution were found to be comparable to regular dairy products up to a level of 25-50% replacement



We as SALT Minerals are experts in regards of sodium replacement and we have developed different options to reduce the sodium content