ArticleFood chemistry2021
Physicochemical design rules for the formulation of novel salt particles with optimised saltiness.
Article in Food chemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications.Journal of food science · 2026Review
- Sweetness drives brain level amplification of saltiness offering a new pathway to salt reduction.Current research in food science · 2026Article
- Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism andFood chemistry: X · 2025Article
- Increasing saltiness of salts (NaCl) using mid-infrared radiation to reduce the health hazards.Food science & nutrition · 2023Article
- Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules.Food research international (Ottawa, Ont.) · 2022Article
- The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products.Food chemistry: X · 2021Article
- Effect of Salt Content Reduction on Food Processing Technology.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Novel sodium reduction strategies are urgently required by the food industry. We hypothesised that redesigning salt crystals (size, density, hydrophobicity and flow properties) will offer a new route to increase saltiness and therefore reduce sodium. Eight salts were compared with different physicochemical properties, the resultant particles were characterised and adhesion to product, loss in-pack, rate of dissolution and ultimately saltiness perception were evaluated. Principle findings included that particle adhesion was driven by particle size (r = -0.85, p = 0.008), bulk density (r = -0.80, p = 0.017) and flow properties (r = 0.77, p = 0.015); loss in-pack was associated with particle size and hydrophobicity of the salt particle while dissolution and/or saltiness perception was also driven by particle size and hydrophobicity of the salt particle. The findings offer a new set of design rules for future ingredient design for the food and flavour industries.
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