Journal of Nutritional Science and Vitaminology
Online ISSN : 1881-7742
Print ISSN : 0301-4800
ISSN-L : 0301-4800
Symposium
Product Structuring for Sodium Reduction
Aaron S. M. GOH
Author information
JOURNAL FREE ACCESS

2015 Volume 61 Issue Supplement Pages S166-S167

Details
Abstract

Salt is an essential ingredient to enhance the flavour of food products. However, high salt intake has been linked to cardiovascular diseases. Methods to reduce salt in food products based on product structuring have gained increasing attention in the past few years. These methods attempt to deliver as much salt as possible from the food products to the taste buds without increasing the salt content in the products. This paper gives a brief review of the different product structuring methods that influence how the salt is released from the food matrix and/or how the salt is transported to the taste receptors.

Content from these authors
© 2015 by the Center for Academic Publications Japan
Previous article Next article
feedback
Top