Calcium diglutamate improves taste characteristics of lower-salt soup

Abstract

Objective: To ascertain (1) whether the taste characteristics of a conventionally-salted (150 mM NaCl) soup can be reproduced in soups of substantially lower NaCl level with the help of added glutamate, and (2) whether calcium diglutamate (CDG) is equivalent to monosodium glutamate (MSG) in its effect on the taste of soup. Design: Cross-sectional, with multiple measurements on each subject. Setting: Healthy university students. Subjects: A total of 107 volunteers, recruited by on-campus advertising. Methods: Subjects tasted 32 soups, with all possible combinations of four NaCl concentrations (0 -150 mM), four glutamate levels (0 -43 mM), and two glutamate types (MSG, CDG). Main outcome measures: Ratings of each soup on six scales (liking, flavour-intensity, familiarity, naturalness of taste, richness of taste, saltiness). Results: A 50 or 85 mM NaCl soup with added CDG or MSG is rated as high as, or higher than, a 150 mM NaCl soup free of added glutamate on five of the six scales (the exception being saltiness). CDG and MSG have equivalent effects. Conclusions: Addition of glutamate allows substantial reductions in Na content of soup, without significant deterioration of taste. CDG and MSG have equivalent effects, but use of CDG permits a greater reduction in Na intake. Sponsorship: We acknowledge the financial support of the International Glutamate Technical Committee (IGTC).

The sensory optimum of chicken broths supplemented with calcium di-glutamate: A possibility for reducing sodium while maintaining taste

“…These results are also supported by previous studies investigating the sensory characteristics of soups containing CDG and other glutamate based compounds (Ball et al, 2002;Yamaguchi & Takahashi, 1984). However, these previous studies used much more complex soups that contained ingredients such as pumpkin and Japanese bonito.…”

“…Another limitation is that this study exclusively used naïve tasters rather than a mix of naïve and trained tasters. The reason for this was that this study was designed to build on previous similar designs (Ball et al, 2002). This feature may have led to the finding that the ''savory'' and ''sweet'' ratings were correlated with the ''liking'' and ''pleasant'' ratings because the naïve panelists may not have been able to distinguish these specific sensations without training (Sinesio, Comendador, Peparaio, & Moneta, 2009).…”

“…CDG is one of the 5 glutamate salts internationally accepted as food flavor enhancers (Jinap & Hajeb, 2010). In one study, the addition of CDG to lower-sodium soups helped to maintain hedonic value (Ball et al, 2002). However, that study did not identify the optimum sensory combination of sodium chloride and CDG.…”

“…The inclusion of other tastes or flavors may allow manufacturers to reduce the sodium content of foods, without sacrificing palatability (Kremer, Mojet, & Shimojo, 2009). Based on its sensory profile, the amino acid glutamate, in particular, may provide an effective way to enhance the palatability of reduced-sodium soups (Ball, Woodward, Beard, Shoobridge, & Ferrier, 2002;Roininen, Lähteenmäki, & Tuorilla, 1996;Yamaguchi & Takahashi, 1984).…”

A study on sensory properties of sodium reduction and replacement in Asian food using difference‐from – control test

“…In particular, Ball et al. (), Roininen et al. () and Yamaguchi () had shown, that MSG could maintain food palatability with a lowered overall sodium level in a food when it was used to substitute some of the salt.…”