Sodium reduction made easy
sub4salt® is not just another contemporary way to improve healthy outcomes. A 1:1 replacement of salt by sub4salt® or sub4salt® plus 50 allows sodium reduction up to 50% whilst achieving identical functionality in finished products. sub4salt® cure is a real solution for reducing sodium in cured meat products such as sausage bologna-type, ham and salami without sacrificing an ounce of taste.
sub4salt® is available in different grades. Applications for our salt replacements are bakery, cereals, snacks, confectionery, dairy, dairy alternatives, flavours, meat alternatives, meat, seafood, plant-based products, ready meals, instant food, sauces, dressings, seasonings and table top products.
Product specifications are available upon request.
Why sub4salt® is better
What are the advantages of sub4salt®?
Pure potassium chloride tastes bitter and metallic and needs to be handled with care by patients with kidney dysfunction. Yeast extracts or monosodium glutamate as flavor enhancers must be labelled as such in many countries and taste more brothy and meaty, respectively. Jungbunzlauer’s sub4salt® offers five main advantages:
- Sodium reduction up to 50% without compromising taste
- Easy handling - 1:1 replacement of salt
- Usable in all food applications
- Different granulations
- Dedicated curing types for the meat industry
What about legal aspects?
Complying with international regulations
sub4salt® consists only of permitted ingredients according to the European food and food additive regulations.
The US Food and Drug Administration (FDA) has affirmed as GRAS sodium chloride and potassium chloride. Sodium gluconate is affirmed as generally recognised as safe (GRAS) and permitted for use in food as sequestrant or nutrient supplement.
- It is safe under the conditions of its intended use. However, it may be allowed only in certain applications and not in all countries, therefore, please get in contact for further legal advice.