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Our results

Contents
  1. Introduction
  2. Human milk digestion in the preterm infant: impact of technological treatments
  3. Research & Innovation 2017 - For Food and Biobased Products
  4. The way in which proteins aggregate when heated may change their sensitising potency
  5. Enhancing the viability of spray-dried probiotic bacteria by stimulating their stress tolerance
  6. To stick or not to stick? Pulling pili sheds new light on biofilm formation
  7. When biopolymers selfassemble: a balance between energy and entropy.
  8. Mimicking the gastrointestinal digestion in a lab-on-a-chip:the microdigester
  9. How a milk droplet becomes a powder grain
  10. Research & Innovation 2016 - For Food and Bioproducts
  11. A new process for the biorefining of plants
  12. Under the UV light : the bacterial membrane
  13. Reverse engineering or how to rebuild ... bread!
  14. Green Chemistry: a step towards lipid production in yeast
  15. Individually designed neo-enzymes for antibacterial vaccines
  16. Multi-scale mechanical modelling: from the nanometric scale to the macroscopic properties of bread crumb
  17. Minimill: 500 g to assess the milling value of soft wheats
  18. Microbial production of lipids for energy or chemical purposes
  19. The discrete role of ferulic acid in the assembly of lignified cell wall
  20. Eco-design of composites made from wood co-products
  21. Analysis of volatile compounds enables the authentication of a poultry production system
  22. Nanoparticles as capping agents for biopolymers microscopy
  23. Pasteurisation, UHT, microfiltration...All the processes don't affect the nutritional quality of milk in the same way
  24. Integration of expert knowledge applied to cheese ripening
  25. Controlling cheese mass loss during ripening
  26. The shape memory of starch
  27. Research & Innovation 2015 - For Food & Biobased Products
  28. Behaviour of casein micelles during milk filtering operations
  29. Overaccumulation of lipids by the yeast S. cerevisiae for the production of biokerosine
  30. Sequential ventilation in cheese ripening rooms: 50% electrical energy savings
  31. An innovative process to extract bioactive compounds from wheat
  32. Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices
  33. Characterization of a major gene of anthocyanin biosynthesis in grape berry
  34. New enzyme activity detectors made from semi-reflective biopolymer nanolayers
  35. Improving our knowledge about the structure of the casein micelle
  36. Heating milk seems to favour the development of allergy in infants
  37. Fun with Shape
  38. Using volatile metabolites in meat products to detect livestock contamination by environmental micropollutants
  39. SensinMouth, when taste makes sense
  40. A decision support system for the fresh fruit and vegetable chain based on a knowledge engineering approach
  41. SOLEIL casts light on the 3D structure of proteins responsible for the stabilisation of storage lipids in oilseed plants
  42. A close-up view of the multi-scale protein assembly process
  43. Controlling the drying of infant dairy products by taking water-constituent interactions into account
  44. Polysccharide nanocrystals to stabilise pickering emulsions
  45. Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome
  46. A durum wheat flour adapted for the production of traditional baguettes
  47. Virtual modelling to guide the construction of « tailored-made » enzymes
  48. How far can we reduce the salt content of cooked meat products?
  49. Diffusion of organic substances in polymer materials: beyond existing scaling laws
  50. Smart Foams : various ways to destroy foams on demand !
  51. Dates, rich in tannins and yet neither bitter nor astringent
  52. Sodium content reduction in food
  53. Research & Innovation 2014

Sodium content reduction in food

Public health organisations recommendations to reduce salt content in foods. The main difficulty is to elaborate reformulated low-salt foods still appreciated by the consumers. A research team showed that heterogeneous salt distribution in a food product, combined by the addition of an aroma congruent with the salty taste, allowed a reduction of salt content.

Updated on 03/12/2014
Published on 01/22/2014
Keywords:

Recommendations of public health organisations to reduce salt content in foods lead to the development of different strategies based on the modification of the nature and the concentration of salt-associated stimuli, or on the modifications of the structure and the composition of the food matrix. However, the main difficulty is to elaborate reformulated low-salt foods still appreciated by the consumers.

Our study showed that heterogeneous salt distribution in a food product made of four layers of identical composition but salt content, induces a significant enhancement of the salty taste intensity. Among the tested combinations varying in the between-layers salt distribution, the one with the largest contrast in salt distribution and with the salt concentrated in one of the external layers was perceived as the most salty, though all variants contained the same overall salt quantity. This enhancing effect is reinforced by the addition of an aroma congruent with the salty taste so that the combination of both strategies allowed compensating for a 35% reduction of salt content for this kind of food product. Moreover, the products with heterogeneous distribution of salt were well liked by the consumers.

These works show that different strategies to compensate for salt reduction can be advantageously combined to decrease a step further the salt content in foods while maintaining a good acceptability by the consumers. These results can be directly used by the food industry to optimise the reformulation of low-salt content foods.

This research was done with the financial contribution of the Conseil Régional de Bourgogne and of the FEDER.

 

Contact : Christian Salles, UMR CSGA