Effect of biopolymers on morphology and functionality of low-sodium condiments containing Maillard reaction products

The impact of various biopolymers on low-sodium condiments composed of salt, potassium chloride, sodium glutamate and Maillard reaction products with chicken flavor were evaluated in order to generate uniformly distributed low-sodium condiments. The addition of biopolymers reduced the sodium and potassium content of low sodium condiments, as well as improved the particle size, changed the particle morphology. The addition of different biopolymers had different effects on the color, flow characteristics, solubility, hygroscopicity and thermal stability of low sodium condiments. The low-sodium condiments with acceptable color, good flow characteristics, poor hygroscopicity, good solubility and good thermal stability are required for practical industrial applications. Considering the practical application of low-sodium condiments, with soluble starch and sodium carboxymethylcellulose were more suitable for subsequent use, Altogether, the biopolymer addition balances desirable properties such as thermal stability, hygroscopicity, and flow characteristics, making it an effective option for low-sodium alternatives without compromising on quality or functionality.