REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN

在现代食品工业中，盐（钠）主要包含在食品中有三个原因：增强风味，改变结构和控制微生物生长。该提案将评估一些新的策略，通过直接提高盐的效力（允许减少总盐）来减少我们饮食中的钠，同时了解盐在加工过程中如何与食品材料相互作用。该项目将首先解释钠（盐）如何与食物结构相互作用，以及在咀嚼和典型的食物生产过程中这种相互作用是如何变化的。在这一基本认识的基础上，将评估旨在保持食物咸度，同时降低钠含量的方法。

In the modern food industry, salt (sodium) is predominantly included in foods for three reasons: enhancement of flavour, modification of structure and control of microbial growth. This proposal will evaluate a number of new strategies to reduce sodium in our diet by directly enhancing the potency of salt (allowing a reduction in total salt), whilst understanding how salt interacts with food materials during processing. The project will initially explain how sodium (salt) interacts with food structures and how this interaction changes during chewing and typical food production processes. Building on this fundamental understanding, approaches designed to maintain saltiness of foods, whilst reducing sodium levels will be evaluated.