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Sodium substitutions

Quoted: “In meat systems, permeate can be used to reduce the amount of sodium, enhance browning, protect color, mask bitter flavors and improve structure formation,” said Susan Larson, associate researcher, University of Wisconsin-Madison, for the US Dairy Export Council, Arlington, Va. “The lactose in permeate also provides a carbohydrate that could replace a portion of the sugar in a fermented sausage.”