Liu Wenmeng, McClements David Julian, Jin Zhengyu, Chen Long
School of Food Science and Technology, Jiangnan University, Wuxi, China.
Department of Food Science, University of Massachusetts, Amherst, MA, USA.
Crit Rev Food Sci Nutr. 2025;65(12):2281-2294. doi: 10.1080/10408398.2024.2331565. Epub 2024 Apr 1.
Excessive consumption of salt is associated with increased incidence of cardiovascular diseases, hypertension, diabetes, and other health issues. However, it is challenging to find appropriate strategies that balance sensory qualities while achieving sodium reduction as salt plays a crucial role in providing desired appearance, texture, and taste. The impact of hydrocolloid properties (addition and type) on saltiness perception were reviewed. Additionally, considering the interactions between food components, both covalent and noncovalent, we propose designing specialized colloidal structures capable of binding sodium ions to enhance salt-taste perception. The effects of hydrocolloids on the physicochemical, structural, and sensory qualities of gel foods are then discussed. Finally, by addressing current issues with low-salt foods and consumer demands, we provide a future outlook for low-salt food development. The selection of suitable hydrocolloids and precise control of the addition are crucial considerations for achieving salt reduction. The interaction between hydrocolloids and other food components can be utilized to design specialized colloidal structures, thereby accomplishing gel-based salt reduction and enhancing properties. This review serves as a theoretical reference for developing healthy, nutritious, and flavorful low-salt foods that can aid in the prevention and mitigation of diseases associated with excessive salt consumption.
过量摄入盐与心血管疾病、高血压、糖尿病及其他健康问题的发病率增加有关。然而，由于盐在提供理想的外观、质地和味道方面起着关键作用，因此在实现钠减少的同时平衡感官品质的合适策略颇具挑战性。本文综述了水胶体性质（添加量和类型）对咸味感知的影响。此外，考虑到食品成分之间的共价和非共价相互作用，我们建议设计能够结合钠离子以增强咸味感知的特殊胶体结构。随后讨论了水胶体对凝胶类食品的物理化学、结构和感官品质的影响。最后，通过解决低盐食品当前存在的问题以及消费者需求，我们对低盐食品的发展提供了未来展望。选择合适的水胶体并精确控制添加量是实现减盐的关键考量因素。水胶体与其他食品成分之间的相互作用可用于设计特殊的胶体结构，从而实现基于凝胶的减盐并增强性能。本综述为开发健康、营养且美味的低盐食品提供了理论参考，有助于预防和减轻与过量盐摄入相关的疾病。
