03-07-2014 kamdhenu foods 11:33 - really able to talk about nutrition with

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New research has shown that mild preservation technologies kamdhenu foods PurePulse kamdhenu foods Pascalisation and increase the salt experience kamdhenu foods of treated products. This makes it possible to achieve without this being at the expense of the taste experience a salt. Reduction Lowering salt often has negative kamdhenu foods effects on the taste of food. This is one of the reasons why food manufacturers have so far been reluctant to take action. Because the intrinsic motivation fails, the government is taking action now and she's standards for salt reduction per product fix. As a result, producers are forced to look for solutions. kamdhenu foods The traditional way to achieve salt reduction in processed products is to replace flavor enhancers such as yeast extracts or potassium salts. By sodium chloride Replacing salt is not the only and perhaps not the best way to decrease. Consumption of salt It has been shown that people can also have a high potassium content sensitive. In addition, the long-term effects of a high intake of yeast extracts kamdhenu foods not yet been established. kamdhenu foods TOP bv has investigated the perception of salt in food products after treatment with the two technologies and has demonstrated that a saltier taste observed after treatment. The hypothesis is that the cells are open during the treatments, so that more intracellular flavor components are released in the product. This could already be detected. From various products For food producers, this is an opportunity to reduce the salt content without kamdhenu foods additives and without compromising the taste. The applications kamdhenu foods of mild preservation technologies are wide, from ready meals to soups and sauces. Product wherein the reducing salt is a problem in taste can be. Because salt is often added for the sake of keeping the initial benefits of the technologies to extend shelf life make it doubly interesting for food producers. Source: TOP bv
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