Sodium reduction in bakery industry in India

Potassium chloride can replace up to 30% of sodium chloride in bakery products without affecting acceptability. Mineral salt blends can substitute 32% of sodium chloride in brown bread. Taste enhancers and sourdough fermentation allow 22% sodium reduction. Encapsulated salt enables 50% reduction, but may negatively impact dough development.

Discover the best sodium(salt replacers) made from natural and clean label ingredients