Temporal sodium release related to gel microstructural properties-implications for sodium reduction

Area of Science:

• Food Science
• Material Science
• Rheology

Background:

• Food microstructure significantly influences sensory perception and release kinetics.
• Reducing sodium content in processed foods is a public health priority.
• Solid lipoproteic colloid (SLC) structures offer potential for controlled ingredient release.

Purpose of the Study:

• To investigate the relationship between microstructural properties and sodium release from solid lipoproteic colloid (SLC) gels.
• To identify key microstructural parameters governing sodium release kinetics during mastication.
• To inform strategies for sodium reduction in SLC-based food products.

Main Methods:

• Preparation of SLC gels with varying protein (8-16%) and fat (0-33%) content, and homogenization pressures (14-55 MPa).
• Analysis of sodium release kinetics during simulated mastication (gel compression).
• Correlation of sodium release rates and concentrations with microstructural features like porosity and fat particle size.

Main Results:

• Increased gel porosity and pore size enhanced the maximum rate of sodium release.
• Reduced fat particle size increased the maximum sodium concentration at the end of release.
• Serum release and sodium diffusion were identified as primary release mechanisms, dependent on porosity and fat particle size, respectively.

Conclusions:

• Temporal sodium release properties in SLC foods are directly dependent on microstructural characteristics.
• Controlling gel porosity and fat particle size can modulate sodium release profiles.
• Findings provide a foundation for optimizing SLC microstructure to reduce sodium content and potentially enhance saltiness perception.