Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction. (April 2021)

• Record Type: Journal Article
• Authors: Wang, Xuejiao; Ullah, Niamat; Shen, Yu; Sun, Zhenchun; Wang, Xingwei; Feng, Tingting; Zhang, Xiaoming; Huang, Qingrong; Xia, Shuqin
• Is Part Of: Trends in food science & technology. Volume 110(2021)
• Page Start: 525
• Page End: 538
• Publication Date: 2021-04
• Subjects: Emulsion -- Sodium reduction -- Saltiness perception -- Sodium chloride; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2021.02.020
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Overconsumption of sodium is associated with hypertension and increases the risk of other diseases. Currently, sodium intake in most countries far exceeds the recommended intake of WHO (2 g/day). Emulsion delivery of sodium chloride provides a promising approach for sodium reduction in food products containing oil and water, especially in semi-solid and liquid foods. Scope and approach: The current paper offers an overview of sodium reduction strategies in foods, the emulsion type used for sodium reduction and the location of NaCl in the emulsions. The influencing factors, evaluation methods, and potential molecular mechanism of saltiness perception in emulsions are also discussed. Key findings and conclusions: In W/O, W/O and W/O/W emulsions, salt concentration gradient in the aqueous phase, oral instability mediated by emulsion composition and enzyme, rheology properties, and sodium availability are contributed to this modulation effect. Clarifying the factors that affect the saltiness perception of emulsion and evaluation methods of salty taste are conducive to the application of emulsion in reducing sodium in emulsion-based foods, especially for liquid and semi-solid foods. Highlights: O/W, W/O and W/O/W emulsions show applicability for sodium reduction. Saltiness perception is related to salt concentration in aqueous phase. Oral instability of emulsion results in the enhancement of saltiness perception. Salty taste depends on rheology properties or Na + availability of emulsions. Salty taste is assessed by sensory analysis, sodium release, retention and diffusion.