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Recent research on
reducing salt
Dr. Stacy Pyett
NIZO food research B.V.
[email protected]
Joint Workshop on strategies to reduce salt or
other selected nutrients in processed foods
20 March 2014
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Salt
Introducing NIZO food research
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Independent, private contract
research company for the food
industry
Founded in 1948, now leading
European research company
Roots in dairy industry
Working with customers to
achieve their goals
HQ in “Food Valley” in The
Netherlands
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HQ - Ede, The Netherlands
Offices abroad:
France - Mr. Damien Lemaire
Offices in France, UK, USA,
Japan
200 professionals
State-of-the-art facilities & foodgrade processing centre
ISO 9001:2000 certified
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level
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Processing centre
Application centre
UK - Dr. Jean Banks
USA / Canada - Dr. Ralf Jäger
Japan - Dr. Maykel Verschueren
Research centre
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Some of
our clients
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(and who allow us to tell)
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Setting the scene
Recommendation in EU countries: 6g/day
NaCl in foods
Taste
Aroma
Texture
Consumer appreciation
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Our approaches for salt reduction
Recommendation in EU countries: 6g/day
1. Stepwise gradual reduction over time (stealth)
2. Salt replacement
3. Texture control & multi-sensory interactions:
Enhance taste perception by texture and aroma
4. Natural taste boosters
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Salt replacement
replacement
• Replacement of Na+ by
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cations such as K+, NH4+, Ca2+ or
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anions such as PO43- or glutamates.
• Problem: do not have the same clean taste properties….
• Most common replacer: KCl which exhibits bitter, chemical and
metallic notes
• KCl in mixture with NaCl: up to 50% Na+ replacement possible;
depending on the product (meat, bread, soups etc.)
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Salt replacement
replacement
• Commercial mixture of NaCl and KCl:
E.g. Esco salt, Losalt, Pansalt, Salona, Salt Rite, SaltTrim, Saltwise, Sea salt, Sea Saltrim,
Soda – Lo, sub4salt, Symsalt, micro-crystalline salt (for dry applications).
• Taste enhancers;
E.g. Yeast extracts, HVP, aromas, soy sauce, mushroom extracts.
• Almost half of Na+ is removed and replaced with KCl, MgSO4 and L-lysine
hydrochloride
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Na+ is reduced 43%
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Relative saltiness compared to NaCl is 70%
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Problem with bitterness of K+, and Mg2+
• KCl off-note masking by addition of MSG, NH4Cl, or amino acids
• CaCl2: bitter, salty, sour, metallic, astringent at 100mM and higher…
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Salt replacement
replacement
• KCl, MgSO4 , L-lysine hydrochloride, MSG, NH4Cl,
amino acids or CaCl2
• E-numbers, “horrible” chemical names
• Different consumer connotation than
salt or sea-salt
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Mechanism of salt perception
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Salt replacement
replacement
• Clean of friendly label solutions:
1. Increase salt perception of the salt in the product
2. Use authentic food components as salt replacer
systems
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Tastant release optimization
texture control
“free salt”
“bound salt”
Na+ availability for taste receptors
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Availability of salt for
being tasted
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Tastant release optimization
texture control
“free salt”
“bound salt”
Tastant concentration
P1
P2
P3
in-mouth tastant release
Na+ availability for taste receptors
Tastant concentration
T1
T2
T3
in-mouth tastant release
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time
time
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Serum release in gels boosts
taste intensity
texture control
100
0.04% gellan
90
80
0.03% gellan
Sweetness
70
60
• Increase of serum
release by 5x allows
sugar reduction by
30%
No gellan
• Principle also works
for salt.
50
40
30
20
10
0
0
5
10
Fructose concentration (g/ 100 g)
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(Sala et al. Food Hydrocolloids, 2009)
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Example: lean pork meat + gellan gum
for enhanced serum release in
sausages
15 to 40% NaCl reduction in sausages without taste loss*
reference
more serum
Serum release boosts Saltiness and Juiciness
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* Vd Velde & Adamse, submitted
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Salt release from sausage
• Health-conscious consumers look for
lower sodium intake but don’t
compromise on taste
Up to 40% sodium reduced
sausages with same salty taste
• Salt and other tastants are perceived
better in liquids than in solids
• By creating juicy sausages which release
salt in the serum (juice) salty perception
was increased
• Lean pork sausages with gellan gum
release more serum due to microphase
separation
• NIZO offers texture solutions to increase
tastant perception
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van de Velde & Adamse, New Food (2013, issue 2), 25
van de Velde & Adamse, VMT (2013 , issue 8/9), 17
Salt replacement
replacement
• Clean of friendly label solutions:
1. Increase salt perception of the salt in the product
Taste
orbitofrontal cortex
Smell
Vision
integrated
response to
all stimuli
Hearing
Touch
Study objective:
To understand the mechanisms of the interactions between texture and taste in
order to reduce the content of sodium salts in foods
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Taste: detection of concentration levels?
Level detection:
How much in a specific time window
∑receptors
Signal goes up if:
concentration increases
more receptors involved
Taste system with level detectors as receptors and subsequent spatial
integrator:
1. cannot explain adaptation,
2. cannot explain pulsation-induced taste enhancement.
Harold Bult / Pangborn 2011 / The Transient Nature of Taste
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Taste: detection of concentration change?
∑receptors
Change detection:
How much change in a specific
time window
Signal goes up if:
concentration increases more
receptors involved local
concentrations fluctuate more
Taste system with change detectors as receptors and spatial integrator:
1. Explains adaptation: reduction of local concentration contrasts over time.
2. Explains pulsation-induced taste enhancement for the mere fluctuating nature of the
stimulus.
3. Explains tongue movement effects on adaptation (Theunissen & Kroeze)
Not a new idea at all: Meiselman & Halpern (1973) called this “serial phasic
receptor responses”: observed in rat chorda tympani responses to taste.
Harold Bult / Pangborn 2011 / The Transient Nature of Taste
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Controlling the proximal taste stimulus
suction inlets
stimulus in
suction
stimulus out
tongue spacer
• Stimulation area ~ 200 mm2
• VolStimulus chamber = 0.7 mL
• At 30 mL min-1: refresh in 1.44 s
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Lashley cups
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Experimental setup
Water
Tastant + water
Out
Water
Tastant + water
Continuous:
Pulsed in phase:
Left
Left
Left
Right
Right
Right
Positive taste flank
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Pulsed out of phase:
Total tastant = 50%!
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Taste thresholds
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Setup
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Sucrose, NaCl and Citric Acid solutions in water
N = 10
2-AFC: which of two is the tastant?
Three stimulus conditions:
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Continuous taste (L+R) vs water
Pulsed taste in phase (L+R) vs water
Pulsed taste out of phase (L+R) vs water
• Pulses 2s on, 2s off
• All stimuli x 6
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Results
P correct
1.00
0.80
0.60
• Average number of correct
identifications clearly above
chance (Pcorrect > 0.5)
0.40
0.20
0.00
sweet sour
salty
• Continuous stimuli equally
detectable for all tastants
tastant
• Citric acid and NaCl easier
detected when pulsed
1.00
0.90
0.80
0.70
0.60
0.50
0.40
0.30
0.20
0.10
0.00
continuous
• Sucrose?
in phase
out phase
sweet
sour
• Phase does not matter
salty
pulsation
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Approach: Spatial distribution of tastants
texture control
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Mixed agar/gelatin gels with four layers varying in tastant concentration
2 mm
10
10
10
10
inhomogeneous
8 mm
homogeneous
15
5
15
5
20 mm
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Overall tastant concentration constant 10%
Concentration gradients stable for 30 minutes → gels freshly assembled
2-AFC tests with naïve consumers and trained QDA panelists
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Inhomogeneity of tastant enhances intensity
allowing to reduce tastant by more than 20%
texture control
250
200
Reference
150
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p<0.0001
0/
0
12
12
12
12
/4
2/
1
0
0
0
40
40
/0
2/
1
2
/0
/0
40
/0
0
20
0
20
12
/1
15
5
/2
/1
15
5
0/
0
0
20
/0
10
10
10
p <0.05
p=0.8
50
15
/5
10
p=0.49
100
p<0.0001
Sample
5/
5
Number of answers
300
0
40
0
40
25
Layer position does not affect taste intensity
texture control
200
150
Reference
100
Sample
50
150
Reference
100
Sample
50
0
0
0/20/20/0
0
20
20
0
Number of answers
Number of answers
200
20/0/0/20
20/0/20/0
20
0
0
20
20
0
20
0
40/0/0/0
40
0
0
0
0/40/0/0
0
40
0
0
(Mosca et al. in preparation)
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Translation of concept to bread applications*
texture control
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Vary spatial distribution of salt in breads using different methodologies
Homogeneous
salt distribution
Mixing of dough layers with
different salt contents
Encapsulated salt to
create salty spots
*Noort, Stieger, Bult, Hamer, with TIFN/TNO
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Inhomogeneous salt distribution in bread
remains relatively stable over time
•Without any additional measures:
Concentration gradients fade in time
•Development of CLSM method to quantify Na+ migration
1% NaCl
1.2 cm
0.25% NaCl
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1.5% NaCl
2% NaCl
3% NaCl
4 cm
texture control
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Saltiness perception:
Consumer study with large sensory contrast
4 cm
2 cm
• 64 consumers (duplicates, randomized)
• Saltiness intensity ratings
Overall NaCl
Contrast ratio
(%fb)
between layers
1.00
1:1
1.00
1:9
1.50
1:1
1.50
1:12
1.73
1:1
1.73
1:11
2.00
1:1
Harold Bult / Pangborn 2011 / The Transient Nature of Taste
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Saltiness of bread decreases upon salt reduction
100
1.0% NaCl
1.5% NaCl
1.73% NaCl
2% NaCl
90
80
70
Saltiness
D
60
C
50
BC
40
30
20
A
Noort, Bult, Stieger,
Hamer, J. Cereal
Science 2010
10
0
1:1
1:1
1:1
contrast ratio low:high salt layers
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1:1
WO 2009/108058 &
WO 2009/108057
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Saltiness enhancement by inhomogeneous salt
distribution
100
1.0% NaCl
1.5% NaCl
1.73% NaCl
2% NaCl
90
80
E
DE
70
Saltiness
D
60
C
50
BC
B
40
30
20
A
Noort, Bult, Stieger,
Hamer, J. Cereal
Science 2010
10
0
1:1
1:9
1:1
1:12
1:1
contrast ratio low:high salt layers
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1:11
1:1
WO 2009/108058 &
WO 2009/108057
31
Saltiness enhancement by inhomogeneous salt
distribution
100
1.0% NaCl
1.5% NaCl
1.73% NaCl
2% NaCl
90
80
E
DE
70
Saltiness
D
60
C
50
BC
B
40
30
20
A
Noort, Bult, Stieger,
Hamer, J. Cereal
Science 2010
10
0
1:1
1:9
1:1
1:12
1:1
contrast ratio low:high salt layers
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1:11
1:1
WO 2009/108058 &
WO 2009/108057
32
Saltiness enhancement by inhomogeneous salt
distribution
100
1.0% NaCl
1.5% NaCl
1.73% NaCl
2% NaCl
90
80
E
DE
70
Saltiness
D
60
C
50
BC
B
40
30
20
A
Noort, Bult, Stieger,
Hamer, J. Cereal
Science 2010
10
0
1:1
1:9
1:1
1:12
1:1
contrast ratio low:high salt layers
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1:11
1:1
WO 2009/108058 &
WO 2009/108057
33
Saltiness enhancement by inhomogeneous salt
distribution
100
1.0% NaCl
1.5% NaCl
1.73% NaCl
2% NaCl
90
80
E
DE
70
Saltiness
D
60
C
50
BC
B
40
30
20
A
x2
Noort, Bult, Stieger,
Hamer, J. Cereal
Science 2010
10
0
1:1
1:9
1:1
1:12
1:1
contrast ratio low:high salt layers
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1:11
1:1
WO 2009/108058 &
WO 2009/108057
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Salt reduction in bread without loss of taste
80
70
60
28% reduction
Saltiness
50
40
30
20
Noort, Bult, Stieger,
Hamer, J. Cereal
Science 2010
10
0
0,8
0,9
1,0
1,1
1,2
1,3
1,4
1,5
1,6
1,7
1,8
1,9
2,0
NaCl (%fb)
homogeneous salt distribution 1:1
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heterogeneous salt distribution ~1:10
2,1
2,2
WO 2009/108058 &
WO 2009/108057
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Inhomogeneous salt distribution:
taste concentration contrast
texture control
“The intensity of a taste stimulus changes with the intensity of a second
taste stimulus of different concentration if presented in sufficient
temporal proximity:”
The inner circle appears to be bigger.
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The layered bread appears to be saltier.
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1st Summary
• Salt replacement
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Possible with cation/anion mixtures
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Up to 50% replacement depending on the product
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Off-notes
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Consumer reaction:
Additives, E-numbers, artificial and not authentic
• Texture control
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Exposure
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Release
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Concentration contrast
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Up to 30% replacement depending on the product;
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No off-notes
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Taste-odor interactions in chewing gum
menthone
mint intensity
sucrose
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Perceived mint flavour follows sucrose rather than menthone release
Perceptual interaction between taste and aroma compounds
(Davidson et.al. 1999)
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Odor-induced saltiness enhancement
multi-sensorial
• Odors can enhance salt taste
• …if matching the taste and
texture qualities of a product
• Clean-label application
requires the identification of
salt taste boosting aromatic
components in the natural
aroma
Lawrence et al. 2009
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Aroma induced taste enhancement
multi-sensorial
Definition: modification in perceived taste intensity in the
presence of an odour
Example: a salty product will taste saltier in the
presence of a savory aroma even though the aroma
possess no taste properties
www.38lemon.com
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Screening for aroma-taste
enhancement
multi-sensorial
TRAINED PANEL
taste intensity
GUSTOMETER
GAS CHROMATOGRAPH
aroma separation + delivery
taste delivery
1.
2.
odorless pulse
(reference)
aroma pulse
water rinse
taste pulse
water rinse
taste pulse
Screening for aroma-taste interaction. An aroma mixture is separated by gas
chromatography into sub-fractions which are one-by-one tested together with a taste solution
given by a Gustometer. Trained panelists assess taste intensity without aroma (1., reference)
to the taste solution with aroma (2.).
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Example: meat aroma
multi-sensorial
3 out of 31 fractions showed significant
saltiness enhancement properties p<0.05
(binomial). Tested by n=10 people in duplicate
17% saltiness enhancement
Fractions with salt enhancing activity:
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P= 0.002
P= 0.05 P= 0.02
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Taste coupled to aroma intensity
Profile; LS Means
Current effect: F(2, 177)=8.3325, p=.00035
Effective hypothesis decomposition
Vertical bars denote 0.95 confidence intervals
aroma profiles
6.0
aroma intensity
5.5
5.0
4.5
sb_int
4.0
3.5
3.0
olfactometer
6.0
A
a
B
b
Profile; LS Means
Current effect: F(2, 177)=2.5964,
p=.07738
Profile
Effective hypothesis decomposition
Vertical bars denote 0.95 confidence intervals
C
c
Taste intensity
5.8
5.6
5.4
5.2
5.0
sw_int
4.8
4.6
4.4
4.2
4.0
A
a
Bb
Cc
Profile
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Taste enhancement by
non-volatile compounds
taste boosting
Taste enhancement due to interaction at taste receptors:
very salty
1% NaCl + booster
1% NaCl
not salty
at all
Hypothesis: “Taste booster evokes larger neural response
due to synergistic interactions at taste receptor.”
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Screening for taste boosters
taste boosting
taste fractionation
• isolation
• enrichment
• identification
dynamic taste delivery
Sensorial evaluation
• temporal changes
• intensity changes
• taste-taste interactions
A. taste enhancement
• sweet, salty
B. taste masking
• bitterness
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combined approach
Part 1
Screening
• Sample selection
• evaluation of aroma or taste enhancement/masking
effects
Part 2
Fractionation
• Aroma or taste fractionation of selected product.
• Identification of active fractions by expert panel
Part 3
Identification
• Purification and identification of active components
through analytical methods (NMR, MS)
Part 4
Application test
Part 5
Upscaling
Fractionation
Fraction 1
Fraction 2
Fraction 3
Fraction
2.1
Fraction
2.2
Fraction
2.3
Fraction
2.3.1
Fraction 4
Fraction
2.3.2
• Activity of active fraction in target food products
• Investigate the best method to obtain large amounts
of active compounds.
natural taste
enhancement
Combining food-grade separations and micro-sensory testing:
Applied to: sweetness, salt and umami anhancement
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Taste, odour and texture can be
independently offered for sensory evaluation
Sensoric evaluation
NIZO Olfactometer
NIZO Gustometer
Studying “cross
modal interactions”
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2nd Summary
• Aroma induced taste enhancement
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Natural solution, no labeling issue if of product origin
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Increased consumer preference
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Up to 20% NaCl reduction
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Easy to identify
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Aroma is often product specific
• Taste booster
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Natural solution, no labeling issue if of product origin
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Increased consumer preference
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Up to 20% NaCl reduction
•
Booster difficult to identify (expensive; patents)
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Overall conclusions
Our ways to enhance saltiness perception:
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by using salt replacers
by increasing spatial heterogeneity of salt distribution
by increasing serum release from food matrix
by using saltiness enhancing aromas
by using taste boosters
Outlook
• Product tailored applications
• Combination of different strategies to achieve synergy
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