date:Aug 12, 2015
Essence ingredient can successfully reduce sodium in canned tuna, maintainingand, in some cases, improvingthe original taste. It can help food manufacturers provide a tasty, healthy solution while enabling a clean label for their products.
The average sodium level in canned tuna is about 350-400 mg per 100gm. Incorporating Umami Essence ingredient into the brine was able to reduce total sodium to approximately 250 mg. The tuna trial examined flavour with and without the Umami Essence ingredien