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Strategies for Salt Reduction in Foods

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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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Keywords: aminobutyric acid; capsaicin; dairy stream; low salt; low sodium; molten salt; salt replacement; sodium free; sodium replacement; transglutaminase

Document Type: Research Article

Publication date: 2012-04-01

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  • Recent Patents on Food, Nutrition & Agriculture publishes review and research articles, and guest edited thematic issues on recent patents in all fields of food science & technology, nutrition and agricultural science & technology. A selection of important and recent patents in the areas covered is also included in the journal. The journal is essential reading for all researchers involved in food, nutrition and agricultural sciences and technology. The journal also covers recent research (where patents have been registered) in fast emerging technologies related to food additives, micro & macro-molecular food supplements, edible alternatives, food technology, nutraceuticals, healthy diet, nutritional value, calorie intake, malnutrition & related diseases, plant derivatives, agricultural technology and products, crop improvement and safety issues related to food, nutrition & agriculture.
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