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Title
Calcium diglutamate improves taste characteristics of lower-salt soup.
Authors
Ball, P; Woodward, D; Beard, T; Shoobridge, A; Ferrier, M
Abstract
: To ascertain (1) whether the taste characteristics of a conventionally-salted (150 mM NaCl) soup can be reproduced in soups of substantially lower NaCl level with the help of added glutamate, and (2) whether calcium diglutamate (CDG) is equivalent to monosodium glutamate (MSG) in its effect on the taste of soup.
Publication
European journal of clinical nutrition, 2002, Vol 56, Issue 6, p519