A salt substitute with low sodium content from plant aqueous extracts

The perception of the salty taste, obtained in humans by using sodium chloride (NaCl), is one of the most important attributes of the human sensory system. However, extra intake of sodium present in salt might lead to conditions such as hypertension. To develop a salt substitute with low sodium content, 13 plants were extracted with water, and their sensory perception was analyzed. After the sensory evaluation, 3 plant aqueous extracts (PAEs), representing salty and umami tastes, were selected using principal component analysis (PCA). They were powdered using a spray dryer, mixed, and subsequently referred to as plant salt substitute (PSS). The relative saltiness of PSS to NaCl was shown to be 0.65. When the degree of saltiness between PSS and NaCl is the same, PSS contains 43% less sodium than NaCl. Therefore, PSS can be used in food to reduce an individual's sodium intake while retaining the salty taste of NaCl.