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Healthier salt to spice our dish (2) February 23, 2009

Posted by paripl110707 in Area Affecting, Bitter Taste, Intake, Salty Taste.
Tags: , , , , , , , , , ,

He  discovered that it was the high sodium and low mineral content in the soil in their area affecting their food chain that brought about these heart problems and deaths.  He paved the way for the development of Pansalt, a salt alternative that cuts sodium chloride intake down to about half (43 %) while at the same time, promises to have the best taste profile among the low-sodium salts. 

Pansalt is composed of 57% sodium chloride. Providing the salty taste (since sodium chloride is reduced), Pansalt included 28% potassium chloride and 12% magnesium sulphate. It also included 2% lysine hydrochloride that further enhances the salty taste of the two components while masking their bitter taste.   Pansalt also contains trace amount (0.0036 %) of this element.

Pansalt has been an approved ingredient in organic food products by the National Food Agency of Finland, the European Commission and the Philippines’ Bureau of Food and Drugs.  Pansalt is for general use in the kitchen. It is also being used in more than a thousand food items (including bread, biscuits, sauces, sausages, margarines) in Europe and Japan, and even by major fast-foods outlets in Finland, including McDonald’s.

Reference:  Charles E. Buban …  Read the best, Philippine Daily Inquirer


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