Page 77 - FoodFocusThailand No.199 October 2022

STRATEGIC R&D

of saturated fat has changed to increase the risk of
cardiovascular disease. On the other hand, unsaturated
fat, which mainly comes from a plant, is a good choice for
product development under the low saturated fat concept.
• Olive Oil
Olive oil gives a European-style aroma. It contains the
most unsaturated fatty acids of any vegetable oil and can
reduce the risk of chronic diseases such as heart disease.
It is also high in antioxidants and can lower cholesterol .
4
• Sesame Oil
Sesame oil gives an Asian-style aroma and can prevent
the chance of chronic diseases by lowering fat in blood
vessels. It also helps the functioning of the nervous
system .
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• Rice Bran Oil
Rice bran oil has a mild aroma which does not mask
the aroma of raw materials in dishes. Moreover, it can lower
cholesterol and hypertension and decrease early
atherosclerosis .
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The global market size of reduced salt products was USD To create products without food additives or to use
315.6 billion in 2021 and is forecasted to grow at a compound healthy and natural ingredients as much as possible, it is
annual growth rate (CAGR) of 5.1% from 2022 to 2030 . Low necessary to research scientific techniques which will
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fat and low cholesterol diet market are expected to rise improve raw materials quality, production methods, or
gradually between 2021 and 2031 . Product development product conditions that have traditionally preserved the
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based on the trend will increase product value and consumer taste and uniqueness of products while providing health
attractiveness. products to consumers.
For product development using natural ingredients, there
are restrictions on product shelf-life. Maintaining product
quality without preservatives requires suitable product
conditions since it becomes more susceptible to microbial
growth. Different aspects of the product must be assessed More Information Service Info C008
and regulated within parameters that maintain product safety.
This includes water activity (a ), acidity, alcohol content, and
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other factors affecting the product.
One ingredient that can be used as a preservative is salt.
Besides food seasoning, salt acts as a water activity (a ) เอกสารอ้างอิง / References
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controller to limit the growth of microorganisms. However, Thai 1 Grand View Research, Inc. (2022). Reduced Salt Food Products
people consume salt at about 3.6 grams (as sodium) per day , Market Size, Share & Trends Analysis Report By Product Type
3
which is more than the WHO recommended daily intake (2.0 (Meat, Poultry, & Seafood, Snacks), By Distribution Channel
grams per day). Therefore, salt consumption should be (Offline, Online), By Region (APAC, North America), And Segment
Forecasts, 2022 – 2030. Available at https://www.grandviewresearch.
reduced appropriately. com/industry-analysis/reduced-salt-food-products-market-report#:~:
Shoyu, or Japanese soy sauce, was originally used as a text=Report%20Overview,period%20from%202022%20to%202030.
seasoning to provide the authentic taste and aroma of 2 Future Market Insights, Inc. (2022). Low-fat and Low Cholesterol Diet
Japanese cuisine. Traditional soy sauce is produced by Market Overview. Available at https://www.futuremarketinsights.com/
enzyme activities produced by Koji mold and other beneficial reports/low-fat-and-low-cholesterol-diet-market.
WHO. (2022). Thailand generates evidence for sodium reduction.
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microorganisms such as yeast and lactic acid bacteria. Under Available at https://www.who.int/about/accountability/results/who-
controlled conditions, brine is also a key ingredient for limiting results-report-2020-mtr/country-story/2020/thailand-generates-
the growth of undesired microorganisms during the evidence-for-sodium-reduction.
fermentation period. With modern science and technology, 4 Nadia C., et al., Chapter 13 - Olive Oil, The Mediterranean Diet,
the production process can be improved, and less salt is Academic Press, 2015, Pages 135-142.
Sapna L., et al., Food and nutraceutical functions of sesame oil:
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required while the deliciousness and aroma of Japanese soy An underutilized crop for nutritional and health benefits, Food
sauce are still maintained. Chemistry, 2022.
Food’s flavor and texture come from fat which has two 6 Ghazani S.M., Marangoni A.G., Healthy Fats and Oils, Reference
main kinds: Saturated fat and Unsaturated fat. Saturated fat Module in Food Science, 2016.
is mainly found in meat and dairy products. High consumption

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