. Energy News .

Reducing salt in crisps without affecting the taste
by Staff Writers
Nottingham UK (SPX) Feb 21, 2012

Salt in crisps sits both on the surface and is embedded in the surface oil. So the salt has to be physically separated from the crisp bolus (chewed material), solubilised in the saliva and then moved to the salt receptors in the tongue for the brain to register the taste before being swallowed.

Food scientists have found a way of measuring how we register the saltiness of crisps which could lead to new ways of producing healthier crisps - without losing any of the taste. The research by scientists at The University of Nottingham could lead to significant salt reduction in all snack foods.

The research, published in the Royal Society of Chemistry journal Food and Function, follows an investigation into how salt is released from crisps into the mouth.

Dr Ian Fisk, a lecturer in the Division of Food Sciences, said: "The 'salt burst' from crisps is only released into the mouth 20 seconds after chewing begins.

This means that in many cases the crisp may have already been swallowed before the majority of the salty taste is detected. Our aim is to develop a series of technologies that accelerate the delivery of salt to the tongue by moving the burst from 20 seconds to within the time that you normally chew and swallow. This would mean that less salt would be needed to get the same amount of taste.

Excess salt in the diet has been linked to high blood pressure and cardiovascular disease. The World Health Organisation's recommendation for daily salt intake is just five grams. Many of us have twice this amount. The reduction of salt intake is now a major challenge for health authorities and the food industry.

Why is salt in our food?
Salt isn't just a flavour enhancer. Historically it has been added to enhance shelf life, improve functionality and control fermentation. Common foods including bread, meat products, breakfast cereals, cheese and popular snacks are among major dietary contributors to our salt intake.

There is now a clear need for the food industry to find ways of preserving these attributes while maintaining the consumer experience.

Crisps tasted under strict supervision
Salt release is complicated and the panel of 10 tasters were chosen for their ability to eat repeatedly 'under instruction'.

Working with Xing Tian, a Masters Project student, Dr Fisk brought together the consumer panel of food tasters to chew crisps a prescribed number of times and hold them in their mouths for 60 seconds. The crisps were then swallowed as normal.

By taking tongue swabs and analysing the results on equipment capable of detecting sodium content they were able to monitor the salt levels as they peaked and troughed. Unlike other studies Dr Fisk's research truly identified the moments of maximum intensity and maximum value.

Salt in crisps sits both on the surface and is embedded in the surface oil. So the salt has to be physically separated from the crisp bolus (chewed material), solubilised in the saliva and then moved to the salt receptors in the tongue for the brain to register the taste before being swallowed.

Dr Fisk said: "After 20 seconds we detected a peak in saliva salt concentration. The panellists confirmed that they too detected an increase in salt perception at around this time."

The full research paper can be found here.

Related Links
University of Nottingham
Farming Today - Suppliers and Technology

Get Our Free Newsletters Via Email
Buy Advertising Editorial Enquiries


. Comment on this article via your Facebook, Yahoo, AOL, Hotmail login.

Share this article via these popular social media networks
del.icio.usdel.icio.us DiggDigg RedditReddit GoogleGoogle

New miniature grasshopper-like insect is first member of its family from Belize
Chicago IL (SPX) Feb 21, 2012
Scientists at the University of Illinois, USA have discovered a new species of tiny, grasshopper-like insect in the tropical rainforests of the Toledo District in southern Belize. Dr Sam Heads and Dr Steve Taylor co-authored a paper, published in the open access journal ZooKeys, documenting the discovery and naming the new species Ripipteryx mopana. The name commemorates the Mopan people - ... read more

New web tool to improve accuracy of global land cover maps

NASA Scientist and Education Award Winner Leads Student Phytoplankton Study

3-D Map Study Shows Before-After of 2010 Mexico Quake

Spaceborne Precipitation Radar Ships from Japan to U.S.

Cell phone hackers can track your physical location without your knowledge

LightSquared Response to FCC Public Notice

Google bypassed Apple privacy settings: researcher

Interference worries may scuttle cell plan

UN recognizes US Girl Scouts for palm oil effort

Man-made photosynthesis to revolutionise food and energy production

Taking biofuel from forest to highway

Improving logistics of biofuel raw materials

ORNL explores proteins in Yellowstone bacteria for biofuel inspiration

'Printed' solar cells a low-cost solution?

Silicon Energy's New Minnesota Solar Plant Shines

SEIA Statement on President Obama's FY2013 Budget Request

Indiana solar panel manufacturer Nusun Solar certified to UL standard

Golden eagles found dead at wind farm

Japan firms plan wind farm near Fukushima: report

New EU wind power capacity near level

PMO ensures Coal India supplies adequate to power plants

Adani to mine coal in Australia?

China coal mine accident kills 15, injures 3

Tibetans in China to mark new year in tense climate

Hundreds gather in China after self-immolation: rights group

China detains Tibetan writer: report

China blames foreign reporters for bad press abroad

Memory Foam Mattress Review

Newsletters :: SpaceDaily Express :: SpaceWar Express :: TerraDaily Express :: Energy Daily
XML Feeds :: Space News :: Earth News :: War News :: Solar Energy News


The content herein, unless otherwise known to be public domain, are Copyright 1995-2012 - Space Media Network. AFP, UPI and IANS news wire stories are copyright Agence France-Presse, United Press International and Indo-Asia News Service. ESA Portal Reports are copyright European Space Agency. All NASA sourced material is public domain. Additional copyrights may apply in whole or part to other bona fide parties. Advertising does not imply endorsement,agreement or approval of any opinions, statements or information provided by Space Media Network on any Web page published or hosted by Space Media Network. Privacy Statement