Product introduction:
Research has also shown that umami-eliciting compounds like MSG can be used to reduce sodium 11% in chicken broth and 32.5% in spicy soups. Sodium reduction in butter, margarine, and cheeses can also be achieved with MSG, and a similar approach could work in meat products. MSG could also be used in snack foods and condiments, for example, helping reduce the sodium content of Brazilian garlic and salt spice seasonings by up to 50%.
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