Award details

Reducing Sodium in the UK Diet through Food Processing and Ingredient Design

Reference	BBS/E/F/00042841
Principal Investigator / Supervisor	Professor Peter Wilde
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	1,147
Status	Current
Type	Institute Project
Start date	01/02/2017
End date	31/03/2018
Duration	13 months

Abstract

In the modern food industry, salt (sodium) is predominantly included in foods for three reasons: enhancement of flavour, modification of structure and control of microbial growth. This proposal will evaluate a number of new strategies to reduce sodium in our diet by directly enhancing the potency of salt (allowing a reduction in total salt), whilst understanding how salt interacts with food materials during processing. The project will initially explain how sodium (salt) interacts with food structures and how this interaction changes during chewing and typical food production processes. Building on this fundamental understanding, compounds designed to enhance the perception of sodium will be evaluated and findings will be validated in exemplars of three food systems (wet sauces, fried snacks and baked snacks). The role of sodium on the structuring and functionality of the food exemplars will be developed in the Food Production Facility at the UoN, structure will be evaluated using by XRAY-CT, farinograph, rheology, texture analysers, image analysers, LC-UV. Flavour generation and availability will be evaluated using GC-MSMS and APCI-MSMS technologies uniquely available at UoN Ultimately this will result in a new framework of understanding of sodium-biopolymer interaction, illustrated both statically and temporally across thermomechanical and oral processing in both model and real food systems.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	Diet and Health
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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