Skip to content

Sodium reduced salt 30 %

Salt with around 30 percent less sodium, partly replaced by potassium and magnesium chloride. For sausages, mince and fish products.

17,-

Gives 2 bonus points to members upon purchase
In stock
Placeholder for rich text
Placeholder for rich text
Få beskjed når varen er på lager
Item No.: BC5790
Sikker betaling
1-5 dagers levering
Angrerett / Garanti
Hvorfor logge inn?
🎁 10% rabatt på dette kjøpet
💰 Bonuspoeng på alt du handler
🚚 Gratis frakt over 1000kr (inntil 15kg)

This product is temporarily out of stock. If you would like to receive an email when it’s back, enter your email address in the form below.

Information

Sodium reduced salt 30 %: less sodium in sausages, mince and fish products

A salt where around 30 percent of the sodium has been replaced with the mineral salts potassium chloride and magnesium chloride. It contains 28.06 grams of sodium per 100 grams, compared with around 39 grams in regular salt. The blend is made for meat and fish products, and is used wherever the recipe for cooked or fried sausages, mince and fish dishes calls for salt.

Around 30 percent less sodium
With potassium and magnesium
For meat and fish products
Made in Norway

Around 70 percent of the blend is regular vacuum salt, the rest is potassium chloride and magnesium chloride, which give a salty taste with less sodium. In a sausage mix with 18 grams of salt per kilo, that means around 5 grams of sodium instead of 7. The blend contains no nitrite, so for products that should have a pink colour it is used together with curing salt.

Pro tip!
Replace the salt gradually in a recipe you know well. Potassium chloride tastes salty but has a slightly different profile from sodium chloride, and it shows most in mild products such as bologna and fish cakes. Fry or poach a small sample of the mix, taste, and adjust before you run the whole batch.

Features

  • Less sodium: 28.06 grams of sodium per 100 grams, around 30 percent less than regular salt.
  • Mineral salts: Potassium chloride and magnesium chloride replace part of the sodium chloride.
  • Made for meat and fish: For heat-treated meat products and processed fish products.
  • No nitrite: Combine with curing salt when the product should have a pink colour.
  • Fine grain: Finely refined salt that spreads evenly through the mix.

How to use

  1. Weigh out the salt the recipe calls for.
  2. Replace the regular salt with sodium reduced salt, fully or partly.
  3. Use curing salt in addition where the product should have a pink colour.
  4. Mix into the meat and knead until it binds.
  5. Fry or poach a small sample, taste and adjust before you run the whole batch.

Dosage guide

Sausage mix, 15 grams of salt per kilo Around 4.2 grams of sodium, compared with 5.9 with regular salt
Sausage mix, 18 grams of salt per kilo Around 5.1 grams of sodium, compared with 7.1 with regular salt
Sausage mix, 20 grams of salt per kilo Around 5.6 grams of sodium, compared with 7.9 with regular salt
Sodium per 100 grams 28.06 grams, compared with around 39 grams in regular salt

Specifications

Product Sodium reduced salt, blend of salt and mineral salts
Sizes 100 grams, 500 grams and 1 kilo
Sodium reduction Around 30 percent less sodium than regular salt
Ingredients Finely refined vacuum salt (anti-caking agent: sodium ferrocyanide (E 535)), mineral salt blend (flavour enhancers: magnesium chloride (E 511), ammonium chloride (E 510), potassium chloride (E 508)), potassium chloride (E 508)
Nutrition per 100 grams Energy 0 kJ / 0 kcal, fat 0 g, carbohydrate 0 g, protein 0 g, salt 70.14 g, of which sodium 28.06 g
Use Heat-treated meat products and processed fish products
Storage Dry, below 25°C and away from direct sunlight
Made in Norway

FAQ Frequently asked questions

How much less sodium does it give?

Around 30 percent. The blend has 28.06 grams of sodium per 100 grams, compared with around 39 grams in regular salt. If you replace 18 grams of regular salt per kilo of meat, sodium drops from around 7 to 5 grams.

Can I use it instead of curing salt?

No. The blend contains no nitrite. For products that should have a pink colour, such as wieners and cooked ham, use curing salt in addition and replace only the rest of the salt.

Does it taste like regular salt?

It tastes salty, but the potassium chloride gives a slightly different profile from pure sodium chloride. In spiced sausages it is barely noticeable, in mild products such as bologna and fish cakes it pays to taste a sample first.

What can I use it for?

The blend is made for heat-treated meat products, such as cooked and fried sausages, bologna and cooked ham, and for processed fish products such as fish cakes and fish pudding.

Manufacturer

Foodstuff Collection

Reviews

Downloads

Relaterte produkter

Alternative produkter

  • visa.png
  • mastercard-full.png
  • vipps-orange.png
  • bring.png
  • klarna-dark.png
  • postnord.png
  • posten.png