New research published in BioMed Central journal Flavour describes a technique to increase the perception of saltiness in liquid foods, without increasing salt content.
This technique could be used to reduce salt content without compromising on taste.
Decreasing salt intake is a major public health initiative but has proven difficult for a range of foods. Shelf stable liquid foods that are water continuous represent one of the difficult product groups as salt is water soluble.
A potential strategy to reduce salt in our foods is the use of food formulation design to increase the perception of salt without adding more to the food product. This technique may allow the reduction of salt content whilst maintaining the perceived saltiness.
This approach was tested by Bettina Wolf and colleagues at the University of Nottingham. They prepared several pea soups with constant salt content, some of which included oil particles that are impenetrable by salt.
Lead author Bettina said: "Our next project is to test the duplex emulsions on real processed foods, to see if we can reduce salt content without affecting the perception of saltiness.”
Source: BioMed Central