Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction

Background: Overconsumption of sodium is associated with hypertension and increases the risk of other diseases. Currently, sodium intake in most countries far exceeds the recommended intake of WHO (2 g/day). Emulsion delivery of sodium chloride provides a promising approach for sodium reduction in food products containing oil and water, especially in semi-solid and liquid foods. Scope and approach: The current paper offers an overview of sodium reduction strategies in foods, the emulsion type used for sodium reduction and the location of NaCl in the emulsions. The influencing factors, evaluation methods, and potential molecular mechanism of saltiness perception in emulsions are also discussed. Key findings and conclusions: In W/O, W/O and W/O/W emulsions, salt concentration gradient in the aqueous phase, oral instability mediated by emulsion composition and enzyme, rheology properties, and sodium availability are contributed to this modulation effect. Clarifying the factors that affect the saltiness perception of emulsion and evaluation methods of salty taste are conducive to the application of emulsion in reducing sodium in emulsion-based foods, especially for liquid and semi-solid foods.

Automated summary

The paper provides an overview of strategies to reduce sodium intake in foods using emulsion technology, including the types of emulsions used and the factors influencing saltiness perception. It also discusses the potential molecular mechanisms of saltiness perception in emulsions and the methods for evaluating salty taste.