date:Feb 05, 2013
manufacturers from a labeling perspective.
To do this, some marinades include sodium replacement systems, such as potassium chloride and potassium phosphates. These ingredients change the dynamics of the marinade, in particular, its influence on flavor and texture.
In certain applications, such as reduced sodium or highly extended meat products, the texture of the resulting finished product suffers, says Joseph Formanek, associate director-business development and application innovation, Ajin