NaCl has many functional properties, such as enhancing food flavor, improving food texture, inhibiting microbial growth, and prolonging food shelf life. But eating too much salt increases the risk of high blood pressure, osteoporosis, and cardiovascular disease. Reducing salt intake is considered one of the most cost-effective key priority actions to reduce the risk of non-communicable diseases (NCDs), the leading cause of death globally. Therefore, it is very important to control the intake of sodium reasonably and seek suitable sodium substitutes in food production and processing, low-salt food with good flavor has become a hot research topic. To reduce salt intake, many countries have implemented a series of salt reduction strategies and measures, including formulating salt reduction policies, carrying out consumer health education, improving food formulas in the food industry, and implementing front-of-package labeling programs. The World Health Organization recommends reducing salt intake to less than 5 grams per day (2 grams of sodium per day) to reduce high blood pressure and the risk of coronary heart disease and stroke. Chinese residents' average daily salt intake was 10.5 grams in 2012, much higher than the amount recommended by the World Health Organization.
Studies on salt reduction measures at home and abroad can be roughly divided into four categories: reducing the salt content, optimizing the physical form of salt, high pressure to adopt new technology and ultrasonic technology, and developing salt substitutes (sodium salts, peptide, and salty flavor modifier). This research topic aims to provide a theoretical basis and the appropriate measures for developing low-sodium products for food producers and science researchers.
• Evaluation of salt reduction and nutritional function of baked food, processed meat/aquatic products, and processed condiments;
• Study on flavor-enhancing peptide and its application in salt-reducing food;
• Development and implementation of global salt reduction strategies;
• The relationship between salt reduction and Kokomi taste and its scientific proof;
• Application and attempt of cerebral cortex imaging in the study of salt reduction technology;
• Isolation, purification, and identification of flavor peptide from yeast extract and its application in salt-reducing food.
NaCl has many functional properties, such as enhancing food flavor, improving food texture, inhibiting microbial growth, and prolonging food shelf life. But eating too much salt increases the risk of high blood pressure, osteoporosis, and cardiovascular disease. Reducing salt intake is considered one of the most cost-effective key priority actions to reduce the risk of non-communicable diseases (NCDs), the leading cause of death globally. Therefore, it is very important to control the intake of sodium reasonably and seek suitable sodium substitutes in food production and processing, low-salt food with good flavor has become a hot research topic. To reduce salt intake, many countries have implemented a series of salt reduction strategies and measures, including formulating salt reduction policies, carrying out consumer health education, improving food formulas in the food industry, and implementing front-of-package labeling programs. The World Health Organization recommends reducing salt intake to less than 5 grams per day (2 grams of sodium per day) to reduce high blood pressure and the risk of coronary heart disease and stroke. Chinese residents' average daily salt intake was 10.5 grams in 2012, much higher than the amount recommended by the World Health Organization.
Studies on salt reduction measures at home and abroad can be roughly divided into four categories: reducing the salt content, optimizing the physical form of salt, high pressure to adopt new technology and ultrasonic technology, and developing salt substitutes (sodium salts, peptide, and salty flavor modifier). This research topic aims to provide a theoretical basis and the appropriate measures for developing low-sodium products for food producers and science researchers.
• Evaluation of salt reduction and nutritional function of baked food, processed meat/aquatic products, and processed condiments;
• Study on flavor-enhancing peptide and its application in salt-reducing food;
• Development and implementation of global salt reduction strategies;
• The relationship between salt reduction and Kokomi taste and its scientific proof;
• Application and attempt of cerebral cortex imaging in the study of salt reduction technology;
• Isolation, purification, and identification of flavor peptide from yeast extract and its application in salt-reducing food.
