胶体结构设计在减盐食品中的应用

食盐是常用的食用调味品,高盐(钠)饮食带来的高血压、心血管疾病等健康问题日趋严重,但直接减盐或使用盐替代品往往会使食品感官品质下降.饮食中的钠主要来源于加工食品,其中食品胶体是钠的重要来源.如何对现有的食品胶体体系进行结构设计,保留现有风味的同时减少钠的摄入,成为当前研究的热点.本文从食品基质角度出发简述了咸味感知机理...

Design of Colloidal Structures for Salt-Reduced Foods

Salt is a commonly used condiment. Health problems such as hypertension and cardiovascular diseases caused by high-salt (sodium) diets have become increasingly serious. However, reducing salt or using salt substitutes often results in poor sensory quality. The sodium in the diet mainly comes from processed foods, among which food colloids are important sources of sodium. The structural design of food colloid systems to reduce the intake of sodium while retaining the original flavor has become a focus of current studies. From the perspective of food matrices, this article briefly describes the mechanism of salty taste perception, and summarizes the current methods available for salt reduction and their advantages and disadvantages. Emphasis is put on the methods of reducing salt in food colloids (adjusting matrix properties, improving network structure, optimizing salt distribution, and accelerating interface instability), and reasonable suggestions are put forward. Through this review, we hope to provide theoretical support for promoting the development of international salt reduction actions.