Starch coating on low-sodium salt via fluidized bed granulation: Sensory improvement and health benefits

Replacing sodium chloride (NaCl) with potassium chloride (KCl) is a worldwide sodium reduction strategy, yet bitterness and astringency from KCl affects salt flavor. To address this challenge, a coating technique utilizing starch and the derivatives on KCl via fluidized bed granulation was developed to mask bitterness and astringency in low-sodium salt formulation. Results indicated that the soluble and pre-gelatinized starch coating effectively modulated the interfacial release kinetics, significantly slowing the diffusion and burst release of K⁺ ions, thereby attenuating their oral bitterness perception. A novel low-sodium salt (NovLSS) was formulated by blending coated KCl (30%) with NaCl (70%). In a mouse model of high-salt diet-induced hypertension, NovLSS reduced the total serum sodium levels and high sodium related adverse syndromes, preventing the blood pressure rise and associated renal injury. Besides, NovLSS also modulated the gut microbiota balance, protected the intestinal barrier, produced short-chain fatty acids, and suppressed the inflammation. Collectively, this study presented a synergistic strategy of starch-based interfacial engineering and controlled-release technology to develop a NovLSS with dual functions of flavor masking and health promotion, exhibiting great potential for sodium reduced functional foods.