| abstract |
A method for enhancing the salty-taste and/or delicious-taste of food products and materials thereof, containing sodium chloride, by using trehalose without imparting any unsatisfactory taste and flavor. The content of trehalose to be incorporated is usually in the range of about 1.5-12% to the food products and materials thereof, on a dry solid basis. The method can reduce the content of sodium chloride used in conventional salty food products without losing their satisfactory salty-taste. |