Salt is a universal flavour improver – it is well-known for suppressing bitterness, can amplify sweetness, and balances sour and umami notes. It also helps release volatile aroma compounds which improve the orthonasal aroma of food, contributing to overall flavour.
However, as Bastien Pillon, Product Marketing Manager at Biospringer by Lesaffre, points out, there are many other reasons why chefs and formulators have traditionally reached for a sprinkle of the white stuff: for one, it contributes to a pleasant mouthfeel.
“Salt influences texture perception, contributing to a fuller, more satisfying mouthfeel, which is particularly important in applications like soups, broths and processed meats,” explains Pillon.
“When sodium is reduced, the challenge is not merely replacing a missing salty note, but reconstructing this entire complex sensory architecture that salt supports.”
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