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Modification of Sodium Release Using Porous Corn Starch and Lipoproteic Matrix
Abstract Excessive sodium consumption can result in hypertension, diabetes, heart diseases, stroke, and kidney diseases. Various chips and extruded snacks, where salt is mainly applied on the product surface, accounted for almost 56% of snacks retail sales in 2010. Hence, it is important to target sodium reduction for those snack products. Past studies had shown that modifying the rate‐release mechanism of sodium is a promising strategy for sodium reduction in the food industry. Encapsulation of salt can be a possible technique to control sodium release rate. Porous corn starch (PCS), created by enzymatic treatment and s...
Source: Journal of Food Science - February 19, 2016 Category: Food Science Authors: Josephine Christina, Youngsoo Lee Tags: E: Food Engineering & Materials Science Source Type: research