Reduction of sodium chloride: a review

Shen, Dong-Yu; Song, Huanlu; Zou, Tingting; Raza, Ali; Li, Pei; Li, Ku; Xiong, Jian

doi:10.1002/jsfa.11859

Cited by 24 publications

(25 citation statements)

References 130 publications

(275 reference statements)

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“…Therefore, the Government should consider the reasonable objectives of food manufacturers when setting any goals. At present, the concentration of sodium in food products could be reduced by replacing sodium with substitutes, redesigning the food structure, and changing the physical properties of salt [ 40 ]. It is also an alternative way to reduce NaCl concentration without sacrificing the palatability of food by using flavor enhancers, such as monosodium glutamate (MSG), disodium 5’-inosinate (IMP), and non-sodium umami agents [ 41 , 42 , 43 ].…”

Section: Discussionmentioning

confidence: 99%

Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China

Hao

Liang

et al. 2022

Nutrients

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High-sodium intake is associated with the increased risk of hypertension and cardiovascular disease. Monitoring and analyzing the sodium content in commercial food is instructive for reducing sodium intake in the general population. The sodium content of 4082 commercial foods across 12 food groups and 41 food categories was collected and analyzed, including 4030 pre-packaged foods and 52 artisanal foods. The food group with the highest average sodium content (6888.6 mg/100 g) contained sauces, dressings, springs and dips, followed by bean products (1326.1 mg/100 g) and fish, meat and egg products (1302.1 mg/100 g). The average sodium content of all the collected commercial foods was 1018.6 mg/100 g. Meanwhile, the sodium content of non-alcoholic beverages (49.7 mg/100 g), confectionery (111.8 mg/100 g) and dairy products (164.1 mg/100 g) was much lower than the average sodium content of the 12 food groups. The sodium contents of different food groups and categories were significantly different. The proportion of high-sodium food (600 mg/100 g) was more than one-third of all the products. There are a few products marked with salt reduction on the package. Sixteen salt-reduced products were collected, which belong to the food category of soy sauce and account for 16% of all the soy sauce products. The average sodium content in salt-reduced soy sauce is 2022.8 mg/100 g lower than that of non-salt-reduced soy sauce products. These data provide a primary assessment with sodium content in commercial foods and potential improvements for the food industry to achievement the goal of sodium reduction.

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Section: Discussionmentioning

confidence: 99%

Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China

Hao

Liang

et al. 2022

Nutrients

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“…The influence of perceptual combinations on saltiness perception has received much attention (Shen et al, 2022).…”

Section: 11mentioning

confidence: 99%

“…Choline addition to bread can be an effective means of salt substitution, in terms of saltiness perception (Crucean et al., 2019), but the replacement of salt with choline in some products could be met with resistance by consumers as salt is considered an essential ingredient in, for example, “traditional” French bread. Thus, all these aspects must be considered for each specific product when sodium salt is replaced by other ingredients (Inguglia et al, 2017; Shen et al., 2022).…”

Section: Multisensory and Technical Solutions For Sodium Reductionmentioning

confidence: 99%

“…The influence of perceptual combinations on saltiness perception has received much attention (Shen et al., 2022). Early studies focused on binary mixtures of single taste stimuli with characters of sweet, salty, sour, and bitter and their influence on the sensory perception of each other through intra‐modal interactions.…”

Section: Multisensory and Technical Solutions For Sodium Reductionmentioning

confidence: 99%

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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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“…However, the undesired metallic and bitter taste associated with these molecules limited their application [ 10 ]. Other strategies, such as modification of food texture, changes of NaCl crystal size, addition of taste enhancers [ 11 ], were also used to reduce saltiness in food, but they could not fully meet the requirements to lower sodium consumption without compromising on quality and taste [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution

Gao

Wang

Zhang

et al. 2022

Foods

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Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of volatiles and their saltiness-enhancing properties, gas chromatography-olfactometry/associated taste was used to select odorants associated with saltiness in Yongchuan Douchi. The enhancement effects of saltiness intensity by selected odorants were further verified by sensory evaluation analyses of 2-alternative forced-choice and odor-induced saltiness enhancement in a follow-up study. A total of 14 odorant compounds were selected for their odor-associated saltiness perception. The compounds of 2-ethyl-3,5-dimethyl pyrazine, 2,5-dimethyl pyrazine, dimethyl trisulfide, 3-(methylthio) propanol and 3-(methylthio) propanal could significantly enhance saltiness perception in salt solution. Among them, 2-ethyl-3,5-dimethyl pyrazine was reported for the first time to be able to improve the salty taste. The study suggested that salty food is an ideal material for selecting saltiness-enhancing odorants, which could provide more direct theoretical support for salt reduction in the food industry.

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Reduction of sodium chloride: a review

Cited by 24 publications

References 130 publications

Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China

Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China

Sodium reduction in foods: Challenges and strategies for technical solutions

The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution

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