Formulation of novel low-sodium salts using potassium salts and dietary polysaccharide.
Carrageenan
Mixture design
Potassium salt
Salt reduction
Salt substitute
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
Oct 2024
Oct 2024
Historique:
received:
29
04
2024
revised:
04
07
2024
accepted:
14
08
2024
medline:
5
9
2024
pubmed:
5
9
2024
entrez:
4
9
2024
Statut:
ppublish
Résumé
Potassium citrate (KC) and potassium lactate (KL) are considered as salt replacers due to their saltiness, processing advantages, and health benefits. However, the obvious bitter taste associated with these compounds has limited their use in salt substitutes. Despite this challenge, little attention has been paid to improving their sensory properties. This study provided evidence that dietary polysaccharide carrageenan can effectively mask the bitterness of KC and KL by specifically binding K
Identifiants
pubmed: 39232545
pii: S0963-9969(24)01004-4
doi: 10.1016/j.foodres.2024.114934
pii:
doi:
Substances chimiques
Sodium Chloride, Dietary
0
Potassium Citrate
EE90ONI6FF
Carrageenan
9000-07-1
Polysaccharides
0
Potassium Compounds
0
Lactates
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
114934Informations de copyright
Copyright © 2024 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.