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For the reduction of salt intake…….

Faster delivery can reduce need for salt, say scientists
Food scientists at the University of Nottingham have found a way of measuring how we register the saltiness of crisps which could lead to new ways of producing healthier crisps — without losing any of the taste.
减少盐的摄入量“The ‘salt burst’ from crisps is only released into the mouth 20 seconds after chewing begins,” said Dr Ian Fisk, a lecturer in the Division of Food Sciences. “This means that in many cases the crisp may have already been swallowed before the majority of the salty taste is detected.”
“Our aim is to develop a series of technologies that accelerate the delivery of salt to the tongue by moving the burst from 20 seconds to within the time that you normally chew and swallow,” he continued. “This would mean that less salt would be needed to get the same amount of taste.”

A consumer panel of food tasters was brought together and instructed to chew crisps a prescribed number of times and hold them in their mouths for 60 seconds. The crisps were then swallowed as normal. By taking tongue swabs and analysing the results on equipment capable of detecting sodium content they were able to monitor the salt levels as they peaked and troughed.

Salt in crisps sits both on the surface and is embedded in the surface oil. Thus, the salt has to be physically separated from the crisp bolus (chewed material), solubilised in the saliva and then moved to the salt receptors in the tongue for the brain to register the taste before being swallowed. “After 20 seconds we detected a peak in saliva salt concentration,” said Dr Fisk. “The panellists confirmed that they too detected an increase in salt perception at around this time.”

Excess salt in the diet has been linked to high blood pressure and cardiovascular disease. The World Health Organisation’s recommendation for daily salt intake is five grams. The reduction of salt intake is now a major challenge for health authorities and the food industry.





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