Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction

Wang, Xuejiao; Ullah, Niamat; Shen, Yu; Sun, Zhenchun; Wang, Xingwei; Feng, Tao; Zhang, Xiaoming; Xia, Shuqin

doi:10.1016/j.tifs.2021.02.020

Cited by 22 publications

(12 citation statements)

References 90 publications

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“…When the total amount of salt remains constant, a smaller mass fraction of the aqueous phase results in a higher salt concentration, leading to a more pronounced perception of saltiness. 175 In comparison with single emulsions, W/O/W emulsions can further reduce the volume of the continuous aqueous phase, while maintaining the same volume of the oil phase as O/W emulsions. Consequently, W/O/W emulsions facilitate an even greater increase in the perception of salt.…”

Section: Food Matrix Designmentioning

confidence: 99%

A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025

Nie,

Huang,

Yang

et al. 2024

Food Funct.

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Section: Food Matrix Designmentioning

confidence: 99%

A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025

Nie,

Huang,

Yang

et al. 2024

Food Funct.

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show abstract

“…Spreads, on the other hand, are the opposite, that is, water‐in‐oil emulsions. The concept of emulsions can be extended to have both versions in the form of a double (or duplex) emulsion (Jiménez‐Colmenero, 2013; Wang et al., 2021). In double emulsions, droplets are emulsified further within a droplet suspension, which can be water droplets incorporated into the oil droplets, forming a W1/O/W2‐ emulsion (W1 = inner water phase), or vice versa.…”

Section: Multisensory and Technical Solutions For Sodium Reductionmentioning

confidence: 99%

Sodium reduction in foods: Challenges and strategies for technical solutions

Lorén

Niimi

Höglund

et al. 2023

Journal of Food Science

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In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food-related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods.

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“…This means that consuming 250 g of salt-affected wheat grains daily would be sufficient to meet the recommended sodium intake (2 g/day) as suggested by the European Food Safety Authority . Additionally, the structure-to-property relationship of starch, which acts as a common salt-delivery medium in food matrices, has a significant impact on salt delivery and the perception of saltiness in the mouth. , Therefore, it is worth investigating whether salt-stress-induced alterations in the starch structure and properties could enhance saltiness perception. From an economic perspective, the reduced use of cooking salt from SaltGrains may lead to decreased financial investment in the salt industry at both the individual and national levels.…”

Section: Socioeconomic Effects Of Mineral Nutrient-targeted Grain Qua...mentioning

confidence: 99%

Climate–Nutrient–Crop Model: Novel Insights into Grain-Based Food Quality

Zhang

Blennow

Jekle

et al. 2023

J. Agric. Food Chem.

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Mineral nutrients spatiotemporally participate in the biosynthesis and accumulation of storage biopolymers, which directly determines the harvested grain yield and quality. Optimizing fertilizer nutrient availability improves the grain yield, but quality aspects are often underestimated. We hypothesize that extensive mineral nutrients have significant effects on the biosynthesis, content, and composition of storage proteins, ultimately determining physicochemical properties and food quality, particularly in the context of climate change. To investigate this, we hierarchized 16 plant mineral nutrients and developed a novel climate−nutrient− crop model to address the fundamental question of the roles of protein and starch in grain-based food quality. Finally, we recommend increasing the added value of mineral nutrients as a socioeconomic strategy to enhance agro-food profitability, promote environmental sustainability, and improve climate resilience.

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Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction

Cited by 22 publications

References 90 publications

A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025

A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025

Sodium reduction in foods: Challenges and strategies for technical solutions

Climate–Nutrient–Crop Model: Novel Insights into Grain-Based Food Quality

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