Page 73 - FoodFocusThailand No.239 March 2026
P. 73
STRA
STRATEGIC R&DTEGIC R&D
SODIUM REDUCTION IN
MODERN FOODS:
FROM REFORMULATION TO FLAVOR EXPERIENCE
Reducing sodium in foods is widely regarded as a key challenge for product development teams. Salt
not only provides a salty taste but also plays important roles in food structure, texture, safety, and shelf
life. Therefore, an unplanned reduction of salt may result in products with unacceptable sensory quality
from the consumer perspective.
In recent years, sodium reduction strategies have shifted 1. Reduction of salt particle size increases the
from simply removing salt from formulations toward a greater surface-area-to-volume ratio, allowing salt to dissolve more
emphasis on salt perception. This approach enables a rapidly and stimulate salt taste receptors more effectively.
reduction in sodium content while maintaining product For example, nanosized salt crystals have demonstrated
palatability and overall quality. the potential to enhance saltiness perception even at low
concentrations.¹
Controlling Salt Release through 2. Modification and coating of salt structures,
Physical Technologies and Processing such as hollow structures, agglomerated crystals, or coated/
Physical approaches and processing technologies play encapsulated salt particles, can control the timing of salt
a crucial role in modifying how salt is delivered to taste release, thereby improving the efficiency of salty taste
receptors, enabling sodium reduction without compromising perception. 2,3
sensory quality. Key approaches include the following:
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