Strategies for the reduction of salt in food products

Santos, Mírian dos; Triviño, Andrea Paola Rodriguez; Barros, Julliane Carvalho; Cruz, Adriano G.; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/b978-0-323-85513-6.00002-5

Cited by 2 publications

(1 citation statement)

References 138 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Investigators posit that process technologies in combination with other barriers to meet physicochemical, microbiological, sensory stability. A consensus is that reduction in dietary sodium (Dos Santos et al, 2023 ) and fat is required globally. A positive correlation between ready‐to‐eat food salt and fat has been found (Albuquerque et al, 2018 ).…”

Section: Perception Of Consumer Risk On Food Reformulation and Clear ...mentioning

confidence: 99%

Global nutritional challenges of reformulated food: A review

Onyeaka

Nwaiwu

Obileke

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.

show abstract

Section: Perception Of Consumer Risk On Food Reformulation and Clear ...mentioning

confidence: 99%

Global nutritional challenges of reformulated food: A review

Onyeaka

Nwaiwu

Obileke

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

Thermodynamic Properties of the Mixture of Potassium Phosphate Fertilizer with KCl: Water Activity, Osmotic and Activity Coefficients, Excess Energy, and Solubility of KH₂PO₄–KCl–H₂O at 298.15 K

El Hantati,

Nour,

El Fadel

et al. 2024

J. Chem. Eng. Data

View full text Add to dashboard Cite

The aim of this research is to investigate the impact of salts on fertilizer phosphate KH 2 PO 4 using a hygrometric method at 298.15 K by measuring the thermodynamic properties of the KH 2 PO 4 −KCl−H 2 O system. These measurements of relative humidity are conducted from 0.2 mol•kg −1 to the saturation of the solutes and for different ionic strength fractions y of KCl (y = I KCl / (I KHd 2 POd 4 + I KCl )). The obtained data allowed us to determine the water activities and osmotic coefficients. Four thermodynamic models are used to validate our results, including the Dinane ECA rule, Leitzke−Stoughton (LS II), Robinson and Stokes (RS), and Lin et al. equations. Additionally, we have employed the Pitzer− Simonson−Clegg (PSC) model to correlate the obtained data and to predict solute activity coefficients and excess Gibbs energy for various compositions. The hygrometric method is also used to determine the solubility of the components in the ternary system. To identify the nature of the solid phase, the Powder X-ray Diffraction (PXRD) is used and diagram solubility of KH 2 PO 4 −KCl−H 2 O is plotted. The results obtained from this work can serve as crucial information on the behavior of the system KH 2 PO 4 −KCl−H 2 O for the development of new fertilizers aimed at improving soil fertility, crop yields, agricultural productivity, and sustainable agriculture.

show abstract

Strategies for the reduction of salt in food products

Cited by 2 publications

References 138 publications

Global nutritional challenges of reformulated food: A review

Global nutritional challenges of reformulated food: A review

Thermodynamic Properties of the Mixture of Potassium Phosphate Fertilizer with KCl: Water Activity, Osmotic and Activity Coefficients, Excess Energy, and Solubility of KH₂PO₄–KCl–H₂O at 298.15 K

Contact Info

Product

Resources

About

Strategies for the reduction of salt in food products

Cited by 2 publications

References 138 publications

Global nutritional challenges of reformulated food: A review

Global nutritional challenges of reformulated food: A review

Thermodynamic Properties of the Mixture of Potassium Phosphate Fertilizer with KCl: Water Activity, Osmotic and Activity Coefficients, Excess Energy, and Solubility of KH2PO4–KCl–H2O at 298.15 K

Contact Info

Product

Resources

About

Thermodynamic Properties of the Mixture of Potassium Phosphate Fertilizer with KCl: Water Activity, Osmotic and Activity Coefficients, Excess Energy, and Solubility of KH₂PO₄–KCl–H₂O at 298.15 K