Stefanie Kremer*1, Jozina Mojet 1, R. Shimojo 2

1Wageningen University and Research, Centre for Innovative Consumer Studies, Netherlands 

2 Kikkoman Europe R&D Laboratory BV, Netherlands


European salt consumption levels significantly exceed nutritional requirements. A high salt intake causes a higher water retention  which can cause hypertension, heart disease and strokes, Reduction in salt consumption (even moderate) lowers the risks in people with (pre-) hypertension. In the present study the objective is to determine the optimal exchange rate for the replacement of salt by soy sauce in different foods with the aim to obtain the same or higher degrees of liking has been studied.

Firstly, the exchange rate (ER) defined as the replacement of salt by soy sauce without a significant change in overall taste intensity was established by comparing salt with different soy sauce concentrations. Secondly, the optimal exchange rate (OER) defined as the replacement of salt by soy sauce without significant losses in both overall taste intensity and product liking was determined by means of ratings of liking and several sensory attributes.

The results show that even with conservatively set OER’s, salt can be reduced with 37.5% in salad dressings, with 17% in tomato soup, and with 29% in stir-fried pork. The developed method proved to be of practical value.