Salt reduction in liquid/semi-solid foods based on the mucopenetration ability of gum arabic

Abstract

Salt reduction in liquid/semi-solid processed foods remains a significant challenge as these foods contribute mostly to the high dietary sodium intake in our daily life. From the results of a taste contrast and quantitative saltiness analysis with trained panels, we found that the addition of high amounts of gum arabic could enhance the saltiness perception of standard NaCl solution and enable a 30% reduction of salt in yogurt drink and mayonnaise without impacting the saltiness perception. Via in vitro sodium retention experiments conducted using ex vivo porcine tongue, simulated tongue and Transwell methods, we suggested that the enhanced saltiness and sodium retention on the mucosa were possibly due to the mucopenetration ability of gum arabic. This finding would be useful for the design of low-salt liquid/semi-solid foods and has implications for novel food formulations to enhance flavor and nutrient delivery.