Written by a distinguished team of international authors, this collection covers key themes such as the health effects of excessive salt intake and the influence of salt on the quality of foods. The book begins with an overview of salt and the role it plays, then moves on to cover health risks and issues relating to monosodium glutamate. Subsequent chapters cover consumers, salt, and food quality, consumer attitudes to salt intake and health, and consumer attitudes to low-salt food products. Offering practical strategies for reducing and replacing salt in food products, the book discusses the technological functions of salt in food products, bitter blockers and herbs to replace salt.
Author(s): David Kilcast, Fiona Angus
Edition: 1
Publisher: CRC Press
Year: 2007
Language: English
Pages: 383
Contents......Page 6
Contributor contact details......Page 12
Introduction......Page 16
Part I Dietary salt, health and the consumer......Page 18
1.2 Intakes of sodium......Page 20
1.3 Recommendations for intake......Page 22
1.4 Targets for reduction......Page 24
1.5 References......Page 34
2.1 Introduction......Page 35
2.2 Definition of hypertension......Page 36
2.4 Salt and blood pressure......Page 37
2.5 Mechanisms by which salt raises blood pressure......Page 50
2.6 Salt and cardiovascular mortality......Page 51
2.7 Salt and other harmful effects......Page 55
2.8 Other dietary and lifestyle factors in the development of hypertension......Page 60
2.9 Conclusions and perspectives......Page 62
2.10 References......Page 63
3.1 Introduction......Page 72
3.2 Glutamate and MSG in food......Page 74
3.3 Glutamate, MSG and the nervous system......Page 75
3.4 Adverse reactions to MSG......Page 82
3.6 Sources of further information and advice......Page 88
3.7 References......Page 89
4.1 Introduction: overview of perception and intake of sodium chloride......Page 94
4.2 Transduction of sodium by taste receptor cells......Page 95
4.3 Brain areas activated by salty taste......Page 98
4.4 Physiological factors that influence salt intake......Page 103
4.5 Implications for food product development......Page 106
4.6 Future trends......Page 107
4.8 References......Page 108
5.1 Introduction......Page 116
5.2 Changing consumer trends......Page 117
5.3 Understanding the consumer and the salt issue......Page 121
5.4 A consumer perspective......Page 123
5.5 Taking responsibility - implications for policy and food product development......Page 133
5.6 Sources of further information and advice......Page 136
5.7 References......Page 137
6.1 Introduction: importance of determining consumer responses to low-salt food products......Page 141
6.2 Methods to determine consumer responses to low-salt food products......Page 142
6.3 Acceptability of low-salt food products and implications for food product development......Page 144
6.4 Recommendations and future trends......Page 148
6.5 References......Page 149
7.1 What purpose does nutrition labelling serve and what are its limits?......Page 151
7.2 The relationship between nutrition labelling and consumer health......Page 152
7.4 How are the nutrient values arrived at?......Page 153
7.5 Current Codex guidelines on nutrition labelling......Page 154
7.6 What changes may occur to the EU legislative framework on salt labelling?......Page 155
7.7 Current voluntary nutrition labelling......Page 156
7.8 Guideline daily amounts (GDAs)......Page 158
7.9 Consumer use of nutrition labelling......Page 161
7.10 EUFIC (the European Food Information Council) findings......Page 162
7.11 Non governmental organisations' views on nutrition labelling......Page 163
7.12 Why traffic light labelling is not accepted by the majority of food manufacturers......Page 164
7.13 FSA guidance on nutrition claims......Page 165
7.15 Proposed EU regulation on health and nutrition claims......Page 166
7.16 Conclusions......Page 167
7.17 Sources of further information and advice......Page 168
7.18 References and further reading......Page 169
Part II Strategies for salt reduction in food products......Page 172
8.1 Introduction......Page 174
8.2 Sensory effects of salt......Page 175
8.3 Processing and related properties of salt......Page 178
8.4 Preservative effects of salt......Page 182
8.5 Future trends......Page 187
8.7 References......Page 188
9.1 Introduction......Page 191
9.2 Replacement of salt with other compounds used to increase osmotic pressure......Page 194
9.3 Methods to reduce salt without compromising microbial safety......Page 196
9.4 Techniques to assess the effect of salt reduction on the safety and quality of food......Page 207
9.5 References......Page 213
10.2 The role of salt in food......Page 218
10.3 The basis of flavour......Page 219
10.4 Contribution of salt to flavour......Page 220
10.5 Challenges in reducing salt......Page 221
10.6 Main approaches to salt reduction......Page 222
10.7 Conclusions and future trends......Page 233
10.9 References......Page 234
11.2 Why replace salt in foods?......Page 238
11.3 The science of taste perception......Page 239
11.4 Identifying compounds that decrease the perception of bitterness......Page 241
11.5 Future trends......Page 244
11.7 References......Page 245
Part III Reducing salt in particular foods......Page 248
12.1 Introduction......Page 250
12.2 Functions of salt in meat and poultry products......Page 252
12.3 Salt content in meat and poultry products......Page 257
12.4 Strategies for salt reduction in meat and poultry products......Page 260
12.5 Conclusions and future trends......Page 267
12.7 References......Page 268
13.1 Introduction......Page 273
13.2 Consumption of seafood products......Page 275
13.3 Technological functions of salt in seafood......Page 276
13.4 Current salt intake from seafood......Page 281
13.5 Salt reduction in seafood......Page 284
13.6 Strategies for lowering salt content in seafood......Page 285
13.7 Recommendations......Page 290
13.8 The way forward......Page 292
13.10 Acknowledgements......Page 294
13.11 References......Page 295
14.1 Introduction......Page 300
14.2 The technological functions of salt in the processing of baked products......Page 302
14.3 Control of water activity in baked products......Page 304
14.4 Other sodium salts in baked products......Page 305
14.5 Levels of salt in baked products and targets for reduction......Page 306
14.6 Methods to reduce salt and sodium levels while retaining quality and safety......Page 307
14.8 Sources of further information and advice......Page 311
14.9 References......Page 312
15.1 Introduction......Page 313
15.2 Snack foods......Page 314
15.3 Salt and health......Page 315
15.4 Snack food manufacture......Page 317
15.5 Function of salt in snacks......Page 320
15.6 Salt reduction in snacks......Page 323
15.7 Conclusion......Page 326
15.8 Sources of further information and advice......Page 327
15.9 References......Page 328
16.1 Introduction......Page 333
16.2 Manufacture and salting of cheese and table spreads......Page 335
16.3 Functions of salt in cheese and dairy spreads......Page 336
16.4 The effects of NaCl on casein hydration......Page 344
16.5 Effect of NaCl on cheese functionality......Page 347
16.6 Approaches to reduce the salt content of cheese products and table spreads......Page 352
16.7 Conclusions......Page 363
16.8 References......Page 365
17.1 Introduction......Page 375
17.2 Typical levels of salt in products and targets for reduction......Page 376
17.3 Methods to reduce salt levels while retaining quality and safety......Page 377
17.4 Pre-reduction consumer/sensory research......Page 378
17.5 Salt reduction in canned soups......Page 381
17.6 Collaborative work within the industry - Project Neptune......Page 382
17.7 Example of reduced sodium/sugar Baked Beans......Page 384
17.9 References......Page 385
Index......Page 386
