Page 52 - FoodFocusThailand No.157 April 2019

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High-sodium food consumptions cause chronic
non-communicable diseases (NCDs) such as
high blood pressure, coronary artery disease, paralysis,
and kidney disease, which affect health problems
for the Thai population. Eating behavior also
influences people on a salty taste habit that makes
it difficult to reduce sodium intake.

Prototype of

the Sodium Reduction Project:

Utilization and Commercial

Technology Transfer

The World Health Organization (WHO) has determined not more than However, the size of salt does not affect food products that use
2,000 milligrams of sodium an acceptable daily intake, which equivalent to salt as a saline solution. With this limitation, the research team
about 1 teaspoon of salt or 2 tablespoons of fish sauce. Based on previous then studied the use of salt together with flavor enhancers, including
surveys in countries around the world, including Thailand, this pertains Thai herbs and glutamic acid extracts from chicken meat. It was
to the majority of the population consuming 3-4 times more sodium than found that both flavor enhancers could reduce the salt content by
the body’s needs. Over consumption of sodium is however considered 15-25% of dried salted fish products and white pork sausage without
dangerous. If not controlled, the rate of chronic illness related to sodium affecting the product qualities, preferences and consumer
intake would be highly increased in the future. acceptance.
A survey conducted by the Department of Health in the year 2009
found that most Thai people are more likely to consume foods that are
high in sodium, with an average of 4,351.7 mg per person per day. That
rate shows twice the amount that the WHO has recommended. By all
means, 71% of sodium comes from the use of various seasonings such
as fish sauce, salt, shrimp paste, soy sauce, monosodium glutamate,
etc. Besides, consuming high sodium regularly also makes the taste buds
a habit of salty taste or allows a higher level of salty taste (Increased
threshold) that makes it difficult to reduce sodium intake in food.
A popular way to cut back sodium content in food products is to use
salt substitutes or potassium chloride. However, the use of potassium Figure 1 Effect of particle reduction on saltiness perception in fried chicken
seasoning with different particle sizes of sea salt.
chloride may cause unpleasant taste in the food product. Precautions for
kidney disease or heart disease patients are necessary to limit the amount
of potassium usage. Therefore, finding a tasteful way to reduce sodium
without affecting salty flavor is essential.
The researchers studied the particle size of the sea salt reduction
process and flavor induced saltiness as an alternative to reducing sodium
or salt in food products, but maintaining a sensitivity to the taste as much
salt as original.
The results of the study revealed that the particle size of sea salt got
smaller (400, 80 and 40 microns). The testers inclined to feel that the
saltiness of the food was increased compared to the larger particles in
the same amount (Figure 1). When tested by reducing the particle of sea
salt to 40 microns in order to reduce the sodium content in the cashew
nut salt products, it was found that 40 microns could reduce the amount
of salt used by 25% without notice by the consumers when compared Figure 2 Effect of PRS 40 (particle reduction sea salt at 40 µm) on sodium
with the general cooking salt usage (Figure 2). Anyhow, the results can reduction in the salt cashew nut products. Using PRS 40 can reduce the
be explained that the smaller size of salt will be dissolved and diffused amount of salt used by 25% without notice by the consumers when compared
into the taste receptors on the tongue better than large sizes that makes with table salt (400 µm).
it feel salty taste better and faster. Additionally, smaller size of salt can
also be well absorbed to the food surface, eliminating the need to use Knowledge gained through this research can be used as a
salt in an excess amount. Salt reduction can be applied to food products threshold for sodium intake reduction in foods or any other food
that require salt as a seasoning, or as a surface coating such as snacks, products, especially groups of snack or seasonings. This
potato chips, fried chicken, etc. technology will also be transferred to an interested entrepreneur
in a commercial business to achieve a population reduction intake
of salt according to the salt reduction network guideline.
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