Salt reduction strategies in foods

Abstract

Excessive consumption of dietary salt is the leading cause of cardiovascular disease and hypertension. The average salt intake is approximately twice more than the recommended daily allowance. Given the harmful effects of overconsumption of salt, the dietary concern about salt consumption has encouraged the WHO, along with many international and national health agencies to encouraged food industries to lower their salt use. Several studies have focused on formulation of low salt food products. However, due to the crucial functions provided by salt (flavour, texture and shelf-life) salt reduction strategies must be carefully considered. This review highlights numerous approaches for salt reduction in foods which include the use of salt enhancers, salt replacers and bitterness inhibitors and plant based seasonings.

Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk

“…It has always been closely related to different aspects of human history [ 1 ]. Sodium chloride accounts for 95% of sodium intake [ 2 ], with table salt consisting of 40% sodium and 60% chloride by weight [ 3 ]. Average intake exceeds current guidelines and recommendations from WHO [ 4 ] of 2.300 mg/day and EFSA [ 5 ] of 2.000 mg/day in the EU, respectively.…”

“…Current EU recommendations for potassium intake are 3500 mg/day for adult men and women [ 7 ]. Studies explain its wide use because it gives a salty taste [ 3 , 8 ], improves shelf life due to its antimicrobial property [ 3 , 9 ], and even lowers blood pressure in people with hypertension with a 24% lower chance of stroke [ 10 ]. Potassium chloride is widely used for sodium replacement in cheese production due to its salty taste and antimicrobial activity.…”

“…Potassium chloride is widely used for sodium replacement in cheese production due to its salty taste and antimicrobial activity. Studies show sodium replacement with up to 50% potassium in cheese is possible without effect on sensory characteristics [ 3 , 11 , 12 ].…”