| abstract |
A salt substitute comprising whey mineral which is produced by reducing lactose and protein from whey, an alkali metal salt, and optionally an alkaline earth metal salt is disclosed. A seasoning which is prepared by combining the salt substitute with one or more subtances selected from sweeteners, protein hydrolyzates, amino acids and nucleic acid-related substances, as well as a foodstuff containing the salt substitute are also disclosed. n The salt substitute produced by the method described herein has salty taste comparable to that of the common salt when used in the same way of the common salt, and allows the sodium ion intake to be lowered while keeping the taste of the foodstuff unchanged. |