Sodium reduction in butter using microparticulated salt

Abstract

Purpose Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products. Design/methodology/approach The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste. Findings The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction. Research limitations/implications More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality. Originality/value No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.

Redução de sódio em derivados lácteos: revisão de alternativas usadas para reduzir o sal em queijos e manteiga

“…Sua principal desvantagem é que as micropartículas de sal não podem se dissolver na matriz alimentar (GALVÃO et al, 2014;GUILLOUX et al, 2013;MUELLER et al, 2016;RAYBAUDI-MASSILIA et al, 2019). Oliveira et al (2019) estudaram os efeitos da redução de cloreto de sódio (25%, 50% e 75%) usando sal microparticulado em manteigas. Os autores encontraram que para uma redução de 25% e 75% de NaCl, houve diferença significativa (p<0,05) quando comparada com a amostra controle (sem redução do teor de NaCl), ou seja, as amostras diferiram entre si.…”

“…Uma das recomendações preventivas é a mudança no hábito alimentar (SANTOS et al, 2018;CAREY;WHELTON, 2018), o que acarreta num aumento da demanda de alimentos reduzidos em sódio e alternativas mais saudáveis (FERRÃO et al, 2016;OLIVEIRA et al, 2019). Entretanto, reduzir o sal dos alimentos é um grande desafio, pois o uso do cloreto de sódio (NaCl) na tecnologia de alimentos é fundamental para o processamento, aspecto sensorial e preservação microbiológica (KIM et al, 2012).…”