Abstract
The amounts of sodium chloride in the formulation of a variety of foods like bakery, meats and dairy foods, ready meals, sauces and snacks, are relatively large and thus, have a strong contribution on the salt dietary intake. There is a clear demand by the consumers and medical associations to reduce the salt content in foods. Different strategies have been proposed and most of them consist of the replacement of sodium chloride by other salts and the addition of other substances for an acceptable sensory quality. The recent patents for salt reduction and their applications in foods are reviewed in this manuscript.
Keywords: low sodium, low salt, sodium replacement, salt replacement, sodium free, dairy stream, molten salt, transglutaminase, aminobutyric acid, capsaicin
Recent Patents on Food, Nutrition & Agriculture
Title: Strategies for Salt Reduction in Foods
Volume: 4 Issue: 1
Author(s): Fidel Toldra and Jose M. Barat
Affiliation:
Keywords: low sodium, low salt, sodium replacement, salt replacement, sodium free, dairy stream, molten salt, transglutaminase, aminobutyric acid, capsaicin
Abstract: The amounts of sodium chloride in the formulation of a variety of foods like bakery, meats and dairy foods, ready meals, sauces and snacks, are relatively large and thus, have a strong contribution on the salt dietary intake. There is a clear demand by the consumers and medical associations to reduce the salt content in foods. Different strategies have been proposed and most of them consist of the replacement of sodium chloride by other salts and the addition of other substances for an acceptable sensory quality. The recent patents for salt reduction and their applications in foods are reviewed in this manuscript.
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Cite this article as:
Toldra Fidel and M. Barat Jose, Strategies for Salt Reduction in Foods, Recent Patents on Food, Nutrition & Agriculture 2012; 4 (1) . https://dx.doi.org/10.2174/2212798411204010019
DOI https://dx.doi.org/10.2174/2212798411204010019 |
Print ISSN 2212-7984 |
Publisher Name Bentham Science Publisher |
Online ISSN 1876-1429 |
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