食盐是一种重要的调味剂，主要成分为氯化钠，在肉制品的加工制作过程中使用非常普遍，对肉制品呈味及滋味的强度具有决定性作用。常见的代盐剂主要有非钠氯盐、乳酸盐、铵盐\磷酸盐、抗坏血酸盐等，这些盐都具有与NaCl相似的咸度，可以起到代盐作用。在食品工业中，可以利用添加新的味道来改良原有的不良风味。常用的氨基酸类风味改良剂包括组氨酸(Histidine)、甘氨酸(Glycine)、赖氨酸(Lysine)、天冬氨酸（Aspartate）等具有鲜味的氨基酸盐。其中天冬氨酸具有咸味、鲜味和甜味，具有提升盐的咸度，掩盖KCl苦涩味的作用，且天冬氨酸具有增强咸度的作用，非常适合作为风味改良剂应用于复合风味代盐剂的开发。

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天门冬氨酸Aspartate、甘氨酸Glycine、组氨酸Histidine、赖氨酸Lysine、苹果酸钙Calcium Malate、柠檬酸钙Calcium Citrate、乳清酸钙Calcium Whorate、天门冬氨酸钙Calcium Aspartate

The role of Aspartate in food additives

Salt is an important seasoning agent, the main component is sodium chloride, which is widely used in the processing of meat products, and plays a decisive role in the taste and flavor of meat products. Common salt substitutes mainly include non-sodium chloride, lactate, ammonium salt \ phosphate, ascorbate, etc. These salts have similar saltiness to NaCl and can play the role of salt substitutes. In the food industry, it is possible to improve the original bad flavor by adding new flavor. The commonly used amino acid flavor improfiers include Histidine, Glycine, Lysine, Aspartate and other amino acid salts with umami taste. Among them, aspartic acid has salty, umami and sweet taste, which can improve the saltiness of salt and cover up the bitter taste of KCl, and aspartic acid can enhance the saltiness, which is very suitable to be used as a flavor modifier in the development of complex flavor salt substitute.

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Aspartate, Glycine, Histidine, Lysine lysine, Calcium Malate, Calcium Citrate, Calcium orotate Whorate, Calcium Aspartate