Calcium diglutamate improves taste characteristics of lower-salt soup

Abstract

Ball et al discuss a study in Australia to ascertain whether the taste characteristics of a conventionally-salted soup can be reproduced in soups of substantially lower NaCl level with the help of added glutamate, and whether calcium diglutamate (CDG) is equivalent to monosodium glutamate (MSG) in its effect on the taste of soup. The authors conclude that addition of glutamate allows substantial reductions in Na content in soup.