Reduction of sodium chloride: a review.

Dongyu Shen, Huanlu Song, Tingting Zou, Ali Raza, Pei Li, Ku Li, Jian Xiong

Journal: Journal of the science of food and agriculture 2022;102(10):3931-3939

PMID: 35266156

Abstract

Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.

Address: Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China.; Angel Yeast Co. Ltd., Yichang, China.

DOI: 10.1002/jsfa.11859

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https://doi.org/10.1002/jsfa.11859

MeSH Terms: Flavoring Agents, Odorants, Potassium Chloride, Sodium, Sodium Chloride, Sodium Chloride, Dietary, Taste