The role of sodium in the salty taste of permeate

Abstract

Many food companies are trying to limit the amount of sodium in their products. Permeate, the liquid remaining after whey or milk is ultrafiltered, has been suggested as a salt substitute. The objective of this study was to determine the sensory and compositional properties of permeates and to determine if elements other than sodium contribute to the salty taste of permeate. Eighteen whey (n=14) and reduced-lactose (n=4) permeates were obtained in duplicate from commercial facilities. Proximate analyses, specific mineral content, and nonprotein nitrogen were determined. Organic acids and nucleotides were extracted followed by HPLC. Aromatic volatiles were evaluated by gas chromatography-mass spectrometry. Descriptive analysis of permeates and model solutions was conducted using a trained sensory panel. Whey permeates were characterized by cooked/milky and brothy flavors, sweet taste, and low salty taste. Permeates with lactose removed were distinctly salty. The organic acids with the highest concentration in permeates were lactic and citric acids. Volatiles included aldehydes, sulfur-containing compounds, and diacetyl. Sensory tests with sodium chloride solutions confirmed that the salty taste of reduced-lactose permeates was not solely due to the sodium present. Permeate models were created with NaCl, KCl, lactic acid, citric acid, hippuric acid, uric acid, orotic acid, and urea; in addition to NaCl, KCl, lactic acid, and orotic acid were contributors to the salty taste.

Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis

“…Variability was also observed among permeates from different suppliers (3.9-95%). However, total nitrogen and selected mineral analysis of potassium, calcium, magnesium, sodium, and chloride for all 5 permeates were not different (P > 0.05), which suggests that the differences in hydrolysis were due to other component differences (Frankowski et al, 2014) or to differences in other minerals such as zinc, phosphate, or manganese (Kim et al, 1997; results not shown). Fresh liquid permeate had similar results to milks, where LL resulted in the lowest hydrolysis (>86%) compared with the other 3 enzymes (>96%; P < 0.05).…”

“…As such, we determined that hydrolyzed chocolate milk with permeate addition was not suitable for a consumer test. Frankowski et al (2014) reported that ingredients other than sodium, especially potassium and organic acids, in permeate contribute to salty taste. We detected no differences in aroma, cooked milk, or chocolate flavor of milks (P > 0.05).…”

Delactosed permeate as a dairy processing co‐product with major potential value: a review

“…On comparison of whey permeate with DLP, the latter was reported to have the greatest salt perception, as also reported by Frankowski et al . (). Soup formulations prepared with the addition of DLP, and other permeates, had highest overall liking and saltiness perception when compared with the control (i.e., no added salt) and facilitated a significantly lower sodium content of the soups.…”

“…According to Frankowski et al . (), DLP contributes to salty taste due to its NaCl, potassium chloride (KCl), lactic acid, and orotic acid content, though the components that prominently contribute to the saltiness perception are lactic acid and KCl. The saltiness perception of DLP was reported to be higher than for regular whey permeate due to its higher content of minerals (Fig.…”

“…To maximise the potential of DLP as a salt replacer, it should have higher concentrations of both lactic acid and KCl (Smith, ). Membrane filtration technology can be used to produce an organic acid‐enriched DLP with a saltier taste, from acid whey or whey from cottage cheese (Frankowski et al ., ) as evaluated by Alexander et al . () who performed NF on DLP and subsequent RO of the generated NF permeate (Fig.…”