Trial shows successful sodium reduction in mayonnaise

Salt of the Earth has announced what it says is a successful trial of significantly reducing sodium in mayonnaise using its Mediterranean Umami, an all-natural sodium reduction and savoury flavour enhancement ingredient.

Trial shows successful sodium reduction in mayonnaise

Salt of the Earth has announced what it says is a successful trial of significantly reducing sodium in mayonnaise using its Mediterranean Umami, an all-natural sodium reduction and savoury flavour enhancement ingredient.

The results of an expert sensory evaluation panel revealed a flavour profile in the Mediterranean Umami mayonnaise (with a 31% reduction in salt) to be similar to standard mayonnaise.

Mayonnaise is one of the most popular condiments in the world, the company notes. In addition to its use as a sandwich spread and as a dipping sauce for French fries, it is also a base for dips and dressings for salads, such as coleslaw, tuna, potato and other salads. Often hidden in the tangy, creamy, savoury flavour of mayonnaise is, according to Salt of the Earth, a significant amount of salt.

Salt content in mayonnaise varies from 1.5-2.5% (75-130 mg. sodium per serving), the company says, with the low-fat versions tending toward higher salt content. The non-profit group Consensus Action on Salt and Health (CASH) has claimed that mayonnaise can be high in salt, and suggests that it be partially replaced by other ingredients in recipes for salads and dips.

“Using Mediterranean Umami in mayonnaise formulations allows them to maintain their tasty craveability that consumers seek, while significantly reducing the sodium content,” said David Hart, Business Unit Director for Salt of the Earth. “In this specific trial, the sensory profile of the mayonnaise with Mediterranean Umami turned out to be nearly identical with—and in some parameters, even better—than the control. These results are in line with our experience using Mediterranean Umami to significantly reduce sodium and enhance savory flavors across a variety of food products.”

Mediterranean Umami is described as a clean-label, proprietary mixture of sea salt and natural plant extracts rich in umami flavour compounds. It has been developed to address a growing concern for too much added salt in the average diet. The World Health Organization recommends a maximum salt intake of 5g/day. In much of the Western world, daily intake is significantly higher than this amount, with the majority of added salt coming from processed foods.

Mediterranean Umami will be highlighted at Food Ingredients Europe, Messe Frankfurt, November 28-30.