Thickening agents effects on sodium binding and other taste qualities of soup systems

Terri R. Rosett, Sherry L. Kendregan, Ying Gao, Shelly J. Schmidt, Barbara P. Klein

Research output: Contribution to journalArticlepeer-review


Low sodium chicken broth with NaCl added to provide Na+ concentrations in typical reduced Na+ soups (144 and 288 mg Na+/240 mL serving) was thickened with commonly used gum, starch, or flour food additives. Xanthan gum suppressed saltiness as the result of ionic binding of Na+, as determined by sensory evaluation and 23Na NMR spectroscopy. Saltiness was affected by added NaCl (p = 0.0001), thickener (p < 0.01), and added NaCl thickener (p < 0.01), and positively correlated with chicken and overall flavors (p = 0.0001). Cornstarch provided body, no suppression of salt taste, and the greatest salt enhancement of chicken and overall flavors. In complex food systems, temperature and other factors affected Na+ binding as measured by NMR pointing to the need for a new model.

Original languageEnglish (US)
Pages (from-to)1099-1104
Number of pages6
JournalJournal of food science
Issue number5
StatePublished - 1996


  • chicken soup
  • gums
  • salty taste
  • sodium binding
  • thickening agents

ASJC Scopus subject areas

  • Food Science


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