Patent ID: 8609176

Claim:
A process for reducing the sodium level in a food composition while maintaining the perceived level of saltiness prior to the sodium reduction, said process comprising the step of selectively distributing the total amount of sodium in the food composition such that the amount of sodium in the particulate phase is in the range of 20 to 70 wt %; wherein said food composition comprises a particulate phase and a soluble phase and a selective sodium distribution between said phases; the amount of sodium in the particulate phase is at east 20 wt % and at most 70 wt % by weight of the total amount of sodium in the particulate and soluble phase, said particulate phase consisting of pieces selected from the group consisting of pasta, vegetable, meat, egg, fungal protein, vegetable protein, cellulose and mixtures thereof; the instant food composition comprises an effective amount of a sodium replacing composition to maintain the perceived level of saltiness while reducing the sodium content of the food composition by at least 15% by wt; said instant food composition comprises less than 10 wt % of water; and said pieces in the particulate phase is defined as a particulate having a volume of more than 1 mm 3 .