Abstract
There are many foods containing variable amounts of sodium chloride in their formulation, sometimes its content is relatively large and has strong contribution to the salt dietary intake. Some of these foods belong to usual products like bakery, butchery and dairy foods, ready meals, sauces, snacks, etc. There is a clear increasing trend in the number of patents towards a lower salt content in foods as demanded by consumers and medical associations. Different approaches have been proposed, most of them by replacement with other salts and addition of other substances to keep the sensory quality. The recent patents for sodium reductions and its applications in foods are reviewed in this manuscript.
Keywords: Low sodium, low salt, sodium replacement, sodium free
Related Books
Data Science for Agricultural Innovation and Productivity
Alternative Remedies and Natural Products for Cancer Therapy: An Integrative Approach
Future Farming: Advancing Agriculture with Artificial Intelligence
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Antibiotic Alternatives in Poultry and Fish Feed
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
31