Food and salt structure design for salt reducing

Salt plays an important role in food processing and consumption. High salt intake increases the health risks especially the cardiovascular diseases. The growing demand of the consumer towards healthier foods serves as a driving force for the research and development of salt-reduced food products both by the academia and the industry. Since salt addition has a fundamental effect on the processing characteristics, sensory quality and shelf life of foods, the achievement of salt reduction is a great challenge. This article introduces the principles of salt reduction in food products, particularly from the view point of modifying salt and food structure. The size, morphology, and spatial structure of salt crystals were introduced. The relationship between salt reduction and structural characteristics of food matrix in baked foods, emulsion-based products and cheese products was discussed. Non-cubic and agglomerated salt crystals with a smaller particle size result in a greater saltiness perception. Salt with a hollow structure improves its availability to taste receptors, leading to the same desired taste at a lower salt content. Salt reduction is achieved through the inhomogeneous spatial distribution of salt in the food matrix. The multilayer structure in bread enhanced the saltiness perception intensity. Double emulsions due to the dissolved salt in both of the internal and external phases enhanced sensory perception of saltiness compared to a single emulsion. A looser and more porous microstructure of the cheese matrix facilitates the release of salt while a higher gel strength limits the release of salt in cheese.