Table 2. Toward research development of salt replacers ingredients to reduce sodium in food sector

Sodium replacer ingredients	Target	Result on products	References
Mineral salt
KCl	Evaluated effects on the characteristics of meat products	Increased cooking loss affected the sensory. But it has similar characteristics as salt.	[72]
MgCl2	Examined effects of the flavor	Produced off-flavors (bitter, metallic, soapy)	[73]
CaCl2	Reducing water activity for stability during storage time	Significantly increased water activity	[72]
K-Lactate	Examined effect of substitution on sensory parameters	Decreased cohesiveness and saltiness at 40% substitution	[28]
Salt mixture
Pansalt®	To know the effectiveness of PanSalt® as a commercialized salt replacer on quality characteristic	Negative effects on technological and sensory properties	[30]
KCl:CaCl2	Evaluated effects on the characteristics of meat products	Increased cooking loss and protein denaturation	[72]
KCl:MgCl2:CaCl2	Reduce sodium in meat products with mixture of chloride salt	Lower sodium contents but increased potassium and calcium amounts	[74]
KCl:Glycine	Examined substitution of salt levels on sensory quality	KCl mask sweet taste from glycine but can not substitute salty taste from NaCl	[28]
Flavour enhancers
Savoury powder (SP)	Determined the impact of low-salt formulations on the functionality	Did not provide sufficient ionic strength to adequately extract myofibrillar proteins.	[59]
Monosodium glutamate (MSG)	Investigated effect MSG on saltiness and sodium reduction	Sodium concentrations can be reduced until 0.3% without negative effects on acceptance by the addition of MSG.	[75]
Lysine, disodium guanylate, and disodium inosinate	Assessed effects of adding lysine, disodium guanylate, and disodium inosinate on the physicochemical low sodium products	There is no different in any attribute of the sensory analysis compare the content of NaCl	[35]
Natural replacers
Winter mushroom powder (WMP)	Evaluated the quality characteristics of low-salt products manufactured with the addition of WMP	Texture was softened and it can inhibit the lipid oxidation	[42]
AlgySalt®	Reduced the used of NaCl and its effects and characteristics	Gave harder texture	[74]
Salicornia herbacea L.	Determined the effects on the textural properties	Similar textural properties to those of product contained NaCl	[37]
Suaeda maritima	Developed appropriate commercial seablite products as salt marsh plants	Give salty taste and can reduce the use of salt	[76]