GIFSQ Tools · Module 11 — Ingredients, Additives & Formulation · Tool 207 of 500
Reformulate a recipe to a lower salt level: the new salt weight, the salt saved, the percentage reduction and the sodium per 100 g. This is the formulation tool — it is distinct from Tool 28, which measures salt in a sample by titration.
Try sample values — fills the form with the worked example below.
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New salt (g)
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Salt saved (g)
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Reduction (%)
Equation: Salt (g) = salt level (%) × batch (kg) × 10. Reduction (%) = (original − target) ÷ original × 100. Sodium (mg/100 g) = salt (mg/100 g) × 0.393, since sodium is 23.0 ÷ 58.44 of sodium chloride.
Method: Salt-reduction reformulation by direct percentage replacement. This tool plans a lower-salt formula; Tool 28 (Salt by Titration, AOAC 937.09) measures the salt already present in a sample — the two tools do different jobs. Sodium targets follow national guidance such as Health Canada sodium-reduction targets and WHO recommendations; this tool does not set the target for you.
Assumptions: the batch weight is the as-mixed weight; salt is sodium chloride and the sodium factor 0.393 applies to salt only, not to other sodium salts.
Limitations: cutting salt changes flavour, preservation and texture — large cuts need a stepwise trial and a shelf-life check, not a single jump.
Rounding: weights to 1 decimal place; reduction to 2 decimal places; sodium to 1 decimal place; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Salt-reduction reformulation by direct percentage replacement. This tool plans a lower-salt formula; Tool 28 (Salt by Titration, AOAC 937.09) measures the salt already present in a sample — the two tools do different jobs. Sodium targets follow national guidance such as Health Canada sodium-reduction targets and WHO recommendations; this tool does not set the target for you.
Assumptions: the batch weight is the as-mixed weight; salt is sodium chloride and the sodium factor 0.393 applies to salt only, not to other sodium salts.
Limitations: cutting salt changes flavour, preservation and texture — large cuts need a stepwise trial and a shelf-life check, not a single jump.
Rounding: weights to 1 decimal place; reduction to 2 decimal places; sodium to 1 decimal place; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: A 100 kg batch cut from 2.00% to 1.40% salt: salt falls from 2,000 g to 1,400.0 g, saving 600.0 g (30.00%); sodium drops to 1,400 × 0.393 = 550.2 mg per 100 g.
Enter values above to see results.
Salt is sodium chloride: sodium is 39.3% of the salt weight. Check the sodium per 100 g against your target, not just the salt percentage. Tool 207 of 500 — GIFSQ
