Jones Hamilton studies show sodium reduction of 8% – 42% when re-formulating with their acidulant. pHASE (Bisulfate of Soda) also enhances the flavor of salt.

G.S. Dunn has conducted studies that show their deactivated ground mustard can be used to replace sodium phosphates or soy protein in meat and poultry products, while also delivering significant cost savings.

Food scientist replace raw salt with IFP PrimeCAP encapsulated salt to achieve dramatic sodium reduction on surface sanded applications. When the encapsulated salt particles are chewed, a “blast of salt” is released.