Reducing salt in foods

Kilcast, D.; Angus, Fiona

doi:10.1533/9781845693046

Cited by 74 publications

(28 citation statements)

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“…Smaller sodium chloride particles can promote a higher perceived degree of saltiness because they dissolve more rapidly in the mouth. Kilcast & Angus (2007) evaluated the effects of different sizes and varieties of sodium crystals in potato chips on trained panelists' perception using time-intensity methodology and observed that smaller crystals led to a faster, but less intense, perception of saltiness in comparison to that of larger crystals. However, no similar studies have been reported evaluating the substitution of sodium chloride for micronized salts.…”

Section: Introductionmentioning

confidence: 99%

Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content

Galvão

Moura²,

Barretto

et al. 2014

Food Sci. Technol

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Section: Introductionmentioning

confidence: 99%

Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content

Galvão

Moura²,

Barretto

et al. 2014

Food Sci. Technol

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“…Approximately 70% of sodium in the diet is in processed foods (97-99) and used to prepare foods as ubiquitous as bread (100). Sodium added in food preparation and at the table contributes less (88,98).…”

Section: Sodium In the Diet: Limiting Sodium In The Dietmentioning

confidence: 99%

“…A number of approaches can decrease the dietary sodium: 1) decrease the sodium content of foods; 2) a switch by the consumer from high-sodium to low-sodium foods by avoiding processed foods and reading labels; 3) switch to substitute salts (105-107); 4) reduce sodium while increasing other flavors (96,100); and 5) use engineering approaches to provide salty taste with less sodium or food processing with less sodium (88,108). Importantly, flavor must be maintained because taste is the driving force behind salty foods (88,109).…”

Section: Sodium In the Diet: Limiting Sodium In The Dietmentioning

confidence: 99%

Dietary Sodium and Health

Farquhar

Edwards

Jurkovitz

et al. 2015

Journal of the American College of Cardiology

261

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Sodium is essential for cellular homeostasis and physiological function. Excess dietary sodium has been linked to elevations in blood pressure (BP). Salt-sensitivity of BP varies widely, but certain subgroups tend to be more salt-sensitive. The mechanisms underlying sodium-induced increases in BP are not completely understood, but may involve alterations in renal function, fluid volume, fluid regulatory hormones, the vasculature, cardiac function, and the autonomic nervous system. Recent pre-clinical and clinical data support that even in the absence of an increase in BP, excess dietary sodium can adversely affect target organs, including the blood vessels, heart, kidneys, and brain. In this review, we address these issues and the epidemiological literature relating dietary sodium to BP and cardiovascular health outcomes, addressing recent controversies. We also provide information and strategies for reducing dietary sodium.

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“…Unfortunately, the complex taste interactions between sodium, other tastants and aromas limit what can be achieved, although a 23.7% sodium content reduction in wet soups has previously been reported. 15 Studies conducted to reduce adaptation through pulsed delivery have shown mixed results for the enhancement of saltiness perception 16,17 The success of this approach appears to very much depend on the timing of short and intense stimulus delivery and the overall length of experimental protocol. One group of researchers chose 15 s delivery profiles of salty water and concluded that saltiness perception was proportional to the overall amount of salt delivered within these 15 s 16 whilst the 30 s profiles chosen by another group showed greater promise for this approach.…”

Section: Introductionmentioning

confidence: 99%

Programmed emulsions for sodium reduction in emulsion based foods

et al. 2015

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In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste. The microstructure approach comprised of entrapment of sodium in the internal aqueous phase of water-in-oil-in-water emulsions. These were designed to destabilise during oral processing when in contact with the salivary enzyme amylase in combination with the mechanical manipulation of the emulsion between the tongue and palate. Oral destabilisation was achieved through breakdown of the emulsion that was stabilised with a commercially modified octenyl succinic anhydride (OSA)-starch. Microstructure breakdown and salt release was evaluated utilising in vitro, in vivo and sensory methods. For control emulsions, stabilised with orally inert proteins, no loss of structure and no release of sodium from the internal aqueous phase was found. The OSA-starch microstructure breakdown took the initial form of oil droplet coalescence. It is hypothesised that during this coalescence process sodium from the internalised aqueous phase is partially released and is therefore available for perception.Indeed, programmed emulsions showed an enhancement in saltiness perception; a 23.7% reduction in sodium could be achieved without compromise in salty taste ( p < 0.05; 120 consumers). This study shows a promising new approach for sodium reduction in liquid and semi-liquid emulsion based foods.

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Reducing salt in foods

Cited by 74 publications

References 0 publications

Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content

Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content

Dietary Sodium and Health

Programmed emulsions for sodium reduction in emulsion based foods

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