Soy Sauce Effectively Reduces Salt in Foods

Food scientists at the National University of Singapore have discovered a method to reduce salt in foods without compromising the taste intensity and pleasantness of the food by replacing salt with naturally-brewed soy sauce, according to a new study published in the Journal of Sensory Studies.

The research team explored the use of soy sauce to reduce salt intake in daily food preparation by replacing all or some added salt with naturally brewed soy sauce without change in consumer acceptance. They investigated three types of foods: salad dressing, tomato soup and stir-fried pork. A two-alternative forced choice test between a salt standard and a variety of soy sauce samples was used to establish the exchange rate, giving the amount of soy sauce needed to replace added salt with the same taste intensity.

In a separate session, consumers were asked to evaluate the pleasantness and several sensory attributes of another five varieties of the food samples based on the proportion of salt and soy sauce added. Results showed that it is possible to reduce added salt by 33% to 50% in the foods studied when soy sauce is used to replace added salt during food preparation. Percentage of salt reduction achievable may be higher in a population with prior exposure to soy sauce in their diet. The method can be used by food industries to produce reduced salt products or by consumers at home.