Abstract:
:Novel sodium reduction strategies are urgently required by the food industry. We hypothesised that redesigning salt crystals (size, density, hydrophobicity and flow properties) will offer a new route to increase saltiness and therefore reduce sodium. Eight salts were compared with different physicochemical properties, the resultant particles were characterised and adhesion to product, loss in-pack, rate of dissolution and ultimately saltiness perception were evaluated. Principle findings included that particle adhesion was driven by particle size (r = -0.85, p = 0.008), bulk density (r = -0.80, p = 0.017) and flow properties (r = 0.77, p = 0.015); loss in-pack was associated with particle size and hydrophobicity of the salt particle while dissolution and/or saltiness perception was also driven by particle size and hydrophobicity of the salt particle. The findings offer a new set of design rules for future ingredient design for the food and flavour industries.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hurst KE,Ayed C,Derbenev IN,Hewson L,Fisk IDdoi
10.1016/j.foodchem.2021.129990keywords:
["Foam-mat processing","Particle adhesion","Sodium dissolution kinetics","Sodium reduction","Time-intensity"]subject
Has Abstractpub_date
2021-10-30 00:00:00pages
129990eissn
0308-8146issn
1873-7072pii
S0308-8146(21)00996-1journal_volume
360pub_type
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