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Healthy Food Exhibition| The Secret of Reducing salt without reducing Taste -- The "previous life and Present life" of salt-reduced food

2024.10.21

Why "cut salt"?

 

Salt (sodium chloride) is an essential flavoring agent in People's Daily diet and an important part of food flavor. Excessive intake of salt will lead to an increase in sodium ions in the blood, an increase in osmolality, vascular tone and cardiac output, and the activation of sympathetic nerve, so that the contraction of arteries, and then cause hypertension, increase the risk of cardiovascular disease. Therefore, high-salt diet has become an important problem affecting the health of residents in our country, ranking first among all diet-related risk factors. At the health food exhibition, experts shared popular science about salt reduction food.

 

 

How to "reduce salt"?

 

To prevent high blood pressure, reduce your intake of salt, especially sodium. The outline of the Healthy China 2030 Plan sets a goal of reducing salt intake by 20% by 2030. So how can you effectively reduce your salt intake? There are two main ways, one is to reduce the amount of salt in the daily cooking diet. The second is to reduce the consumption of processed foods high in salt.

 

What is "reduced salt"?

 

With the widespread recognition of the health risks of high salt intake, "salt-reduced foods" in the food industry came into being. Reduced-salt foods, as the name implies, are foods with reduced salt (sodium) content. Reduced salt food reduces the salt content of traditional high-salt food, which is the development trend of traditional high-salt food. However, if the amount of salt is reduced only, the characteristic flavor of the product will be lost, and the antibacterial effect of high salt will also be weakened, and there will be safety risks in the quality of the product. Therefore, it is necessary to develop the alternative processing technology of traditional high-salt salting, and develop similar products with "reduced salt without reducing taste".

 

 

How to achieve "salt reduction without taste reduction"?

 

1. Use non-sodium salt instead of traditional salt

 

Due to the similar physical and chemical properties of sodium salt, potassium salt, calcium salt and magnesium salt can be partially replaced in the food field to compensate for the loss of flavor caused by the reduction of osmotic pressure and the reduction of sodium salt use during processing.

 

2. Use flavor enhancers to make up for the flavor loss caused by salt reduction

 

Flavor enhancers can enhance the perception of saltiness by stimulating taste receptors and make up for the loss of saltiness and flavor caused by salt reduction.

 

The current processing methods of salt-reduced food have their own advantages and disadvantages, and the safety of non-sodium salt substitution is controversial. Adding flavor enhancers can enrich the flavor of food, but the cost will increase accordingly. The development and application of salt reduction technology not only needs to meet the requirements of reducing salt content, but also puts forward higher requirements for flavor and product quality. "Salt reduction food" with "salt reduction without taste reduction" has become the inevitable trend of the development of similar traditional high-salt food and the inevitable requirement of capturing consumers' eating psychology.

 

If you want to know more about the food industry, please visit the SIAL Shanghai website for more information.

 

Source: Fresh Food Research

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