Thai local culinary wisdom has been using the young leaf of Sathon (Millettia leucantha) for making Sathon sauce. This flavoring sauce is used in the distinctive Isaan cuisine. It can be used as alternative low salt sauce instead of using fish sauce. It is also a good choice for people who have eversions to soy sauce or fish sauce due to allergies or to those who chose to consume a vegetarian diet. Both soy and fish sauce have high sodium salt content  (about  26-27%) but Sathon sauce has as little as 12% salt. It can be used in cooking to provide the same amount of salty and umami taste. No sodium salt added to the thermal processing of Sathon sauce making it an attractive, natural, low sodium sauce choice. In addition Sathon sauce has inherent preservative activity providing for a long shelf life without the addition of preservatives. The flavor (both taste and aroma) of Sathon sauce will be elucidated as well as changes during processing.

Vegetable sauce as flavor enhancer by thermal processing

248th National Meeting (2014)

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