Page 48 - FoodFocusThailand No.201 December 2022

SCOOP
SCOOP
SCOOP
The survey on sodium salt consumption in
Thailand in 2021 shows that Thai people (18-
29 years old) consumed the highest amount of
sodium, about 3,797.4 mg or an average of 3,500
mg for all ages. This is almost twice the amount
recommended by the World Health Organization
(WHO) per day, determined at 2,000 mg. Excess
sodium consumption increases the risk of various
diseases, such as high blood pressure, coronary
heart disease, and chronic kidney disease leading
to life-threatening. As a result, the guidelines to
reduce sodium and salt intake are an essential
national mission for encouraging good health and
reducing the risk of non-communicable diseases
(NCDs) by 30% in 2025.

Innovative Ways to Reduce

Sodium and Salt Consumption

The recommendation to reduce salt and sodium intake Flavor Enhancers
can be started by changing eating habits and avoiding The addition of flavor enhancers such as umami and kokumi is an
foods containing too much salt. Reducing sodium to only interesting technique for enhancing the salty taste. These
700-800 mg. per day can reduce the risk of cardiovascular substances have different mechanisms in the food system. In the
disease by 20% and the mortality rate by 5-7%. However, case of umami, it mainly consists of amino acids (Glutamic acid
avoiding salty foods is difficult because saltiness improves and aspartic acid), nucleotides (IMP, GMP), and peptides which
the full-flavored and more tasty. Therefore, formulating offer a similar taste to meat soup and increase the salty taste when
food recipes by using a salt substitute such as potassium dissolved in water. On the other hand, kokumi is a short-chain
chloride, yeast extract, seaweed, amino acids, and herb, peptide containing glutathione and L-theanine in the chemical
as well as the use of salinity analysis equipment in the structure. Kokumi does not provide any taste when dissolved in
food, is an alternative way for monitoring the sodium level the water, but it will boost the strength of umami, so it can be called
in your body and providing more healthy choices for the an umami enhancer. The kokumi taste can be found in garlic and
customer. peanuts. Besides that, certain spices and herbs can enhance salt
perception, such as shallots, onion, coriander, white pepper, and
Sodium Reduction Techniques in Food cardamom. These ingredients can develop the salty and divert the
Products taste without salt in low-sodium products. For example, adding
The human perception of saltiness depends on the five 25-50% of herbs in processed meat can reduce sodium in original
senses of taste, color, flavor, texture, appearance, and recipes by 25%.
various factors, including temperature, environment, and The problem of excessive salt consumption is not only found
emotion. The basic technique commonly used is salt in Thailand but also happens worldwide, so it is a goal ready to
substitutes by potassium chloride (KCl) for developing drive together, especially in Japan. Japanese often consume salty
low-sodium food products. However, adding KCl should food; the average daily intake for males is 10.9 g., and for females
not exceed 30% because it provides an astringent taste. aged 20 years and over is 9.3 g., which is very high compared to
This undesired taste was improved by using an umami the average daily salt intake. For this reason, Japan’s low-sodium
flavoring agent, or MSG. Moreover, amino acids like lysine, and sodium-free markets have increased in recent years, accounting
taurine, or 5’-ribonucleotide, disodium inosinate (IMP), and for 26%. However, low-sodium food is a challenge for manufacturers
disodium guanylate (GMP), namely I+G, are an alternative regarding health and sensory properties because more than 80%
way to combine with KCl achieving sodium reduction up of consumers are unsatisfied with the taste of reduced salty food.
to 50%.

48 FOOD FOCUS THAILAND DEC 2022