Salt Reduction in Seasoning

(With Reaction Flavor)

17 / April / 2008

Takasago International Singapore, PTE LTD

Apr/2008 N. Mabuchi

Obejectives
Demonstrate the role of Reaction FL
Sensorial differences after reduction of 30%,50% Sodium
Chloride levels in instant noodle application
No MSG added
Achieve the cost neutrality salt reduction with Reaction FL
Applications : Instant Noodle

Apr/2008 N. Mabuchi

Chicken Seasoning 30% salt reduction

INGREDIENTS

Purpose

Reference

Control

Enhanced

40
15
10
0
16.6
1
0.1
11
3
0.5
0
0.8
1
1

27
15
10
13
16.6
1
0.1
11
3
0.5
0
0.8
1
1

27
15
10
13
13.6
1
0.1
11
3
0.5
3
0.8
1
1

TOTAL %

100

100

100

RMC

S$4.515

SALT
Salty taste
SUGAR, CASTER
Sweet taste
DEXTROSE ANHYDROUS
Sweet taste
POTASIUM CHROLIDE
Salty & Bitter taste
MALTODEXTRIN
Carrier
I+G
Nucreotide
L- CYSTEINE HCL
Amino Acid
ONION/GARLIC/GINGER Vegetable Oil& PW
CHICKEN POWDER
Chicken
WHITE PEPPER
Spice
Meat taste enhancer
RA CHICKEN MICRON
CHICKEN BASE
Flavor
VINEGAR MIC
Sour taste
CABOSIL
Anti cakeing

S$4.496
Apr/2008 N. Mabuchi

Chicken Seasoning 50% salt reduction

INGREDIENTS

Purpose

SALT
Salty taste
SUGAR, CASTER
Sweet taste
DEXTROSE ANHYDROUS
Sweet taste
POTASIUM CHROLIDE
Salty & Bitter taste
MALTODEXTRIN
Carrier
I+G
Nucreotide
L- CYSTEINE HCL
Amino Acid
ONION/GARLIC/GINGER Vegetable Oil& PW
CHICKEN POWDER
Chicken
WHITE PEPPER
Spice
Meat taste enhancer
RA CHICKEN MICRON
CHICKEN BASE
Flavor
VINEGAR MIC
Sour taste
CABOSIL
Anti cakeing
TOTAL %

Reference

Enhanced

40
15
10
0
16.6
1
0.1
11
3
0.5
0
0.8
1
1

20
15
10
20
13.6
1
0.1
11
3
0.5
3
0.8
1
1

100

100
Apr/2008 N. Mabuchi

Result in Instant Noodle application evaluation

Weigh out 6g of the seasoning and add to 400ml hot water in instant noodle (Nestle
Meggy)

1.Profiles 30% salt reduction

Reference(NaCl 40%): Boiled Chicken with salt impact, but
lacking body on taste
Contorl: Salty part has some bitterness able to detect
Enhanced(NaCl 27%): Boiled Chicken image with salt impact,
boosting umami
2. Profiles 50% salt reduction has unpleasant taste
3. Achieved the cost neutrality on 30% salt reduction
Apr/2008 N. Mabuchi

Benefits (% on the final product)

Chicken Reaction FL
RA CHICKEN MICRON TIH-10831 (0.21%)
-Reinforcement of Cooking and natural profile
-Improvement of Flavor profiles through complexity
-Associate with Salt replacer
-Reduce bitter notes of potassiumchloride
-Produce in-house
-Halal compliant, No MSG added
-Does not rely to animal (Chicken, Beef, Pork) origin
Apr/2008 N. Mabuchi

END
Thank you

Apr/2008 N. Mabuchi