It per forms many functions in sausage. How ever, its addition to meat products is restricted by regulations. Furthermore, you have to be careful about the water you use, since some water, such as hard water, contains minerals that can re duce emulsion stability and accelerate rancidity. It should be free of heavy metals, which accelerate rancidity. In formulating sausage, the salt con tent in spice and cure blends must be considered as part of the overall salt level for the product.
Potassium chloride is similar to sodium chloride, and can be used as a partial substitute for it.
This is a class of com pounds that reduce the harshness of salt and add sweetness to sausage. Not all sweeteners have the same degree of sweetness and some brown when heated. Sucrose is a non-browning compound from cane or beet sugar. It has an arbi trary sweetness value of 100. Dextrose is a simple sugar that browns when heated, with a sweetness value of 70.