Looking for my lost shaker of salt... replacer: flavor, function, future.

摘要

Salt and sodium reduction are currently key issues in the healthy reformulation of foods and beverages. This article discusses challenges and factors related to sodium reduction. Aspects considered include: the consumer perspective on salt and sodium; sodium and health (physiological effects of sodium, blood pressure, hypertension); dietary intervention and observations; regulating dietary sodium to promote public health; sodium functionality in bakery applications, sensory aspects and interaction with constituents; challenges and strategies for sodium chloride reduction; and developing strategies for improving the sensory profile of sodium-reduced foods (complexity of sodium reduction in bakery products, sodium reduction while maintaining processing and product quality, sodium reduction while maintaining shelf life and safety, sodium reduction while maintaining flavour perception, salt replacement by substitutes, flavour-flavour interactions, multisensory interactions, stimulating flavour receptors, sensory contrast, developing sodium reduction technology).