The use of salt substitutes to replace sodium chloride in food products: a review

Abstract

Sodium chloride (NaCl) has a significant role in food's texture, shelf life, and flavour. The increasing consumption of foods with high amounts of NaCl leads to life-threatening pathologies. Salt reduction was a cost-effective strategy. Recent publications on sodium reductions were on fish products, seafoods, meat products, and Asian foods. However, there are no previous reviews on the application effects of salt substitutes (SS) on staple foods. This review article aimed to analyse current application of SS in food products, recent advancements to increase SS intake via food formulation, findings from published literature on various food products, and latest innovations to aid NaCl reduction approach. Approaches that are taken including NaCl reduction based on sensory acceptability of foods, replacing NaCl with low-sodium blends, and usage of flavour enhancers. The usage of cross-linking agents, hydrocolloids, and NaCl coating are innovations that reduce NaCl and maintain qualities of food products.

Strategies for Healthier Meat Foods: An Overview

“…NaCl is responsible for conferring a high risk of cardiovascular disease, especially in people who excessively consume NaCl from meat products ( Kim et al, 2021 ). Although the addition of NaCl improves the solubilization of proteins, enhances flavor, and increases the shelf life of the food product, in some products, potassium chloride can be used as a substitute for NaCl to reduce sodium levels ( Tan et al, 2022 ).…”

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

“…Currently, the major salt reduction strategies for fermented fish products are the use of sodium substitutes and flavor enhancers, encapsulation of NaCl, and introduction of high-pressure processing to reduce the curing time of fermented fish (Tan et al, 2022). Wang et al (2023) found that water bath microwave heating could effectively enhance sodium release to improve the saltiness perception of fish production.…”

“…Currently, the major salt reduction strategies for fermented fish products are the use of sodium substitutes and flavor enhancers, encapsulation of NaCl, and introduction of high‐pressure processing to reduce the curing time of fermented fish (Tan et al., 2022). Wang et al.…”

Progress in Multisensory Synergistic Salt Reduction

“…Its dissociation into sodium and chloride ions is essential for maintaining vital life activities and metabolism processes. However, with the popularity of highly processed foods and the excessive pursuit of salt in cooking, salt intake (10.78 g per day per capita globally) is far beyond physiological needs (no more than 5 g of salt per day, as recommended by the World Health Organization (WHO)) [2][3][4][5]. A high-salt diet can cause changes in osmotic pressure and an increase in extracellular fluid, leading to sodium and water retention.…”