Experts suggest Calcium diglutamate can help in improving taste of lower-salt soups

Calcium diglutamate (CDG) which is also known as calcium glutamate is approved by regulatory authorities as a food additive. It is free of sodium and has the potential to achieve characteristics of an equivalent soup flavor with lower total Na concentration.

The Ca content in Calcium diglutamate can also boost the consumer’s total Ca intake. Studies however doubt the effect of CDG on influencing the taste characteristics of soups and other foods as it appears to be little used as an additive.

Soup is widely consumed and commonly has a very salty taste. The sodium level in most of the Australian commercial soups is between 3.5 and 7.0 g/l, or approximately 150–300 mmol per litre. Experts observe these levels are similar to those in the Western countries.

Concentrated levels of sodium intakes lead to hypertension. Experts have suggested by reducing Na intake, it also helps in reducing blood pressure. Moreover, reducing sodium intake leads to decreased stroke mortality by 22%, in addition to reducing ischaemic heart disease by 16% in the Western societies.

Therefore, experts believe a widespread availability, in addition to low-sodium equivalents with regards to such high-salt processed foods will further help in reducing the community intake of Na.