Real ChatGPT answer · index seedVbLNKlfpDHMcompleteFood and restaurants · grocery shoppinginformational
What specific chemical preservatives and sodium compounds are commonly used as substitutes for salt in low sodium canned soups without compromising shelf stability?
Download run
Fan-out diagram
The searches the AI actually ran for this prompt.
SEED QUERY
What specific chemical preservatives and sodium compounds are commonly used as substitutes for salt in low sodium canned soups without compromising shelf stability?
3 real searches · 1 real-search pass
low sodium canned soup salt replacers potassium chloride sodium phosphate shelf stability retort processing preservatives low acid canned foodsGoogle ↗
OBSERVED
FDA low-acid canned foods commercial sterility salt preservation pH 4.6 scheduled processGoogle ↗
OBSERVED
salt reduction soup potassium chloride yeast extract monosodium glutamate sodium citrate food formulationGoogle ↗
OBSERVED
Badge and edge weight = share of passes that produced the query. Hover a query for its intent and routing format.
Query classes
Google's semantic query class for every sub-query: what kind of answer each search is after, simulated vs real.
Classifying 3 queries…
Searches and sources
ChatGPT3 real searches · gpt-6
low sodium canned soup salt replacers potassium chloride sodium phosphate shelf stability retort processing preservatives low acid canned foods Google ↗
FDA low-acid canned foods commercial sterility salt preservation pH 4.6 scheduled process Google ↗
salt reduction soup potassium chloride yeast extract monosodium glutamate sodium citrate food formulation Google ↗
- Sodium reduction in foods: Challenges and strategies for technical solutions - Lorén - 2023 - Journal of Food Science · ift.onlinelibrary.wiley.com
- Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products · pmc.ncbi.nlm.nih.gov
- Salt Substitutes and Enhancers - Strategies to Reduce Sodium Intake in the United States · ncbi.nlm.nih.gov
- October 17, 2016 · downloads.regulations.gov
- FRI FOOD SAFETY REVIEWS · fri.wisc.edu
- Preservation and Physical Property Roles of Sodium in Foods - Strategies to Reduce Sodium Intake in the United States · ncbi.nlm.nih.gov
- 21 CFR § 114.80 - Processes and controls. | Electronic Code of Federal Regulations (e-CFR) | US Law · law.cornell.edu
- Acidified & Low-Acid Canned Foods Guidance Documents & Regulatory Information · fda.gov
- Guide to Inspections of Low Acid Canned Food 8 · fda.gov
Queries
3 queries · click a column to sort
| Query / type | Search | Intent | Query class | Routing format | Cluster | Freq ↓ | Weight |
|---|---|---|---|---|---|---|---|
low sodium canned soup salt replacers potassium chloride sodium phosphate shelf stability retort processing preservatives low acid canned foods OBSERVED | Google ↗ AI Mode ↗ | — | — | — | — | 1x of 1 | |
FDA low-acid canned foods commercial sterility salt preservation pH 4.6 scheduled process OBSERVED | Google ↗ AI Mode ↗ | — | — | — | — | 1x of 1 | |
salt reduction soup potassium chloride yeast extract monosodium glutamate sodium citrate food formulation OBSERVED | Google ↗ AI Mode ↗ | — | — | — | — | 1x of 1 |