Food and Fermentation Industries >

2022 , Vol. 48 >Issue 15: 341 - 350

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029790

Advances on salt reduction in foods

  • GUO Jiahu ,
  • FENG Minghui ,
  • MA Hui ,
  • LI Xiang ,
  • TONG Guangsen ,
  • ZHONG Lunchao ,
  • OUYANG Can ,
  • MENG Tian ,
  • HUANG Kaizheng ,
  • ZHANG Song ,
  • JIANG Zubin ,
  • ZHANG Haibao ,
  • LI Xinghua ,
  • LIU Bo
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  • 1(Public Safty Research Center, Science and Technology University of Sichuan Staff, Chengdu 610101, China)
    2(Culinary Institute, Sichuan Tourism University, Chengdu 610100, China)
    3(School of Materials and Environmental Engineering, Chengdu Technological University, Chengdu 611730, China) 4 (Tsinghua Shenzhen International Graduate School, Tsinghua University, Shenzhen 518000, China)
    5(Sichuan Vocational School of Commerce, Chengdu 610097, China) ABSTRACT

Received date: 2021-10-27

  Revised date: 2021-12-09

  Online published: 2022-09-02

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Abstract

Salt (sodium chloride) not only contains an essential micronutrient for human beings (sodium) but also is one of the most widely used condiments in home cooking and the food industry. Currently, the daily sodium intake of Chinese adults is much higher than the recommended daily tolerable upper intake of sodium by the World Health Organization (WHO). A reduction in salt intake across the whole population will be conducive to improve in public health. Thus, international authorities, such as the WHO and the World Action on Salt and Health (WASH), recommend that salt intake should be drastically reduced. However, reducing the salt content in foods is not a simple but challenging task, since salt does not only impact the flavor and texture of the final products but also plays an important role in the processing and preservation of food. The present review introduced the salt reduction actions around the world and different approaches for sodium reduction in foods, including gradually direct reducing salt, the uneven heterogeneous spatial distribution of salt in foods, using salt substitute and flavor enhancers. Emerging technologies that are utilized in a salt reduction in foods, such as ultrasound, high-pressure processing, electrodialysis and rotary evaporation technology, etc. were also introduced. In the end, the advantages and existing problems of each method were summarized and discussed in the study.

Key words： sodium reduction; salt substitute; low-salt diet; saltiness perception; safe and healthy

Cite this article

GUO Jiahu , FENG Minghui , MA Hui , LI Xiang , TONG Guangsen , ZHONG Lunchao , OUYANG Can , MENG Tian , HUANG Kaizheng , ZHANG Song , JIANG Zubin , ZHANG Haibao , LI Xinghua , LIU Bo . Advances on salt reduction in foods[J]. Food and Fermentation Industries, 2022 , 48(15) : 341 -350 . DOI: 10.13995/j.cnki.11-1802/ts.029790

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