Physicochemical design rules for the formulation of novel salt particles with optimised saltiness

Hurst, Katherine E.; Ayed, Charfedinne; Derbenev, Ivan N.; Hewson, Louise; Fisk, Ian D.

Abstract

Novel sodium reduction strategies are urgently required by the food industry. We hypothesised that redesigning salt crystals (size, density, hydrophobicity and flow properties) will offer a new route to increase saltiness and therefore reduce sodium. Eight salts were compared with different physicochemical properties, the resultant particles were characterised and adhesion to product, loss in-pack, rate of dissolution and ultimately saltiness perception were evaluated. Principle findings included that particle adhesion was driven by particle size (r = -0.85, p = 0.008), bulk density (r = -0.80, p = 0.017) and flow properties (r = 0.77, p = 0.015); loss in-pack was associated with particle size and hydrophobicity of the salt particle while dissolution and/or saltiness perception was also driven by particle size and hydrophobicity of the salt particle. The findings offer a new set of design rules for future ingredient design for the food and flavour industries.

Citation

Hurst, K. E., Ayed, C., Derbenev, I. N., Hewson, L., & Fisk, I. D. (2021). Physicochemical design rules for the formulation of novel salt particles with optimised saltiness. Food Chemistry, 360, Article 129990. https://doi.org/10.1016/j.foodchem.2021.129990

• Journal Article Type: Article
• Acceptance Date: Apr 27, 2021
• Online Publication Date: Apr 30, 2021
• Publication Date: Oct 30, 2021
• Deposit Date: May 11, 2021
• Publicly Available Date: May 1, 2022
• Journal: Food Chemistry
• Print ISSN: 0308-8146
• Electronic ISSN: 1873-7072
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 360
• Article Number: 129990
• DOI: https://doi.org/10.1016/j.foodchem.2021.129990
• Keywords: Food Science; Analytical Chemistry; General Medicine
• Public URL: https://nottingham-repository.worktribe.com/output/5524373
• Publisher URL: https://www.sciencedirect.com/science/article/pii/S0308814621009961