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What is Salt Usage and Reduction in Food Processing about?

This review discusses salt usage and reduction in the food industry. It is used widely as a preservative due to its ability to reduce water activity and inhibit microbial growth. However, excess dietary salt intake is linked to health issues like hypertension. The review outlines how salt acts as a preservative, influences taste perception, and affects the water-holding capacity and behavior of proteins in food. It also discusses current efforts in developed countries to reduce salt levels in processed food

Author

amparo

Language

EN