The present invention provides a food additive composition that comprises a natural replacement for sodium phosphate. The natural replacement for sodium phosphate may be one or more natural sources of polysaccharides and/or starches (e.g., trehalose or plant-derived fibers). In one embodiment, the natural replacement for sodium phosphate is a combination of a first natural source of polysaccharides or starches and a second natural source of polysaccharides and/or starches, and includes a component for adjusting the pH (e.g., sodium carbonate), and optionally, a dry flavor masking agent such as a dry source of acetic acid (e.g., vinegar powder).
