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Calcium diglutamate improves taste characteristics of lower-salt soup

European Journal of Clinical Nutrition volume 56, pages 519–523 (2002)Cite this article

Abstract

Objective: 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.

Design: Cross-sectional, with multiple measurements on each subject.

Setting: Healthy university students.

Subjects: A total of 107 volunteers, recruited by on-campus advertising.

Methods: Subjects tasted 32 soups, with all possible combinations of four NaCl concentrations (0–150 mM), four glutamate levels (0–43 mM), and two glutamate types (MSG, CDG).

Main outcome measures: Ratings of each soup on six scales (liking, flavour-intensity, familiarity, naturalness of taste, richness of taste, saltiness).

Results: A 50 or 85 mM NaCl soup with added CDG or MSG is rated as high as, or higher than, a 150 mM NaCl soup free of added glutamate on five of the six scales (the exception being saltiness). CDG and MSG have equivalent effects.

Conclusions: Addition of glutamate allows substantial reductions in Na content of soup, without significant deterioration of taste. CDG and MSG have equivalent effects, but use of CDG permits a greater reduction in Na intake.

Sponsorship: We acknowledge the financial support of the International Glutamate Technical Committee (IGTC).

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Acknowledgements

We are very grateful to Yolande Mou, Megan Cobcroft and Barbara Richli for helping us obtain European food composition data.

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Author notes

  1. P Ball: Guarantor: P Ball.

  2. P Ball, D Woodward, T Beard, A Shoobridge and M Ferrier: Contributors: PB made the major contribution to the design of the study, supervised its execution, performed the statistical analyses and made a major contribution to the writing of this paper. DW helped in study design, contributed chemical knowledge and made a major contribution to the writing of this paper. TB provided the original idea for the study, helped in study design and in the writing of this paper. AS and MF were responsible for recruiting subjects, for organising and conducting the tasting sessions and for data entry.

Authors and Affiliations

  1. School of Psychology, University of Tasmania, Hobart, Tasmania, Australia

    P Ball, A Shoobridge & M Ferrier

  2. Discipline of Biochemistry, University of Tasmania, Hobart, Tasmania, Australia

    D Woodward

  3. Menzies Centre for Population Health Research, University of Tasmania, Hobart, Tasmania, Australia

    T Beard

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  1. P Ball
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  2. D Woodward
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  3. T Beard
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  4. A Shoobridge
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  5. M Ferrier
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Correspondence to P Ball.

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Ball, P., Woodward, D., Beard, T. et al. Calcium diglutamate improves taste characteristics of lower-salt soup. Eur J Clin Nutr 56, 519–523 (2002). https://doi.org/10.1038/sj.ejcn.1601343

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  • DOI: https://doi.org/10.1038/sj.ejcn.1601343

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