FortiFlavor is derived from the water of the great salt lake in Utah, US.
Reducing the salt content in food and beverage products whilst maintaining their delicious organoleptic qualities continues to challenge manufacturers as they work to improve the health credentials of their brands. One ingredient that is providing significant opportunities in this area is FortiFlavor from Mineral Resources International UK Ltd.
Derived from the water of the Great Salt Lake in Utah, USA, FortiFlavor has its sodium chloride content removed by a natural, solar evaporation process to leave a naturally salty and flavour enhancing ingredient.
“FortiFlavor compares favourably to the taste of sea salt when mixed with NaCl [sodium chloride] and KCl [potassium chloride], but also retains the functional properties of NaCl, such as its preservative qualities in meat and cheese, plus its catalyst action for helping bread to rise,” said David Thomas, a representative of Mineral Resources International Inc.
FortiFlavor is 100% natural, contains over 70 trace minerals, in particular magnesium, and has special characteristics that have been found to be flavour enhancing and bring out the umami effect in products. In formulation, FortiFlavor can be used to reduce the NaCl content of foods by up to 60% – yet retain their full salty flavour. According to Mineral Resources International, a typical blend of 3:2:1 of NaCl:KCl:FortiFlavor would deliver a 50% reduction in NaCl; but it can also be mixed with amino acids or nucleotides to create different proprietary salt reducing blends.
“It is not a ‘one formulation must fit all needs’ product,” said Thomas, who explained that FortiFlavor can be used to facilitate a phased salt reduction programme over a period of time to take into account reduction percentage needs as well as time and cost strategies.
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