keast-reducingsodium-2011.pdf (398.97 kB)
Reducing sodium in foods : the effect on flavor
journal contribution
posted on 2011-06-01, 00:00 authored by Gie LiemGie Liem, F Miremadi, Russell KeastRussell KeastSodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Reducing sodium in processed foods will be, however, challenging due to sodium’s specific functionality in terms of flavor and associated palatability of foods (i.e., increase of saltiness, reduction of bitterness, enhancement of sweetness and other congruent flavors). The current review discusses the sensory role of sodium in food, determinants of salt taste perception and a variety of strategies, such as sodium replacers (i.e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability.
History
Journal
NutrientsVolume
3Issue
6Pagination
694 - 711Publisher
M D P ILocation
Basel, SwitzerlandISSN
2072-6643Language
engNotes
Reproduced under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/ “Published material can be re-used without obtaining permission as long as a correct citation to the original publication is given” http://www.mdpi.com/about/openaccessPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2011, MDPIUsage metrics
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