Ecem AKAN, Oktay YERLIKAYA*, Özer KINIK
*Corresponding author 
Ege University, Faculty of Agriculture, Department of Dairy Technology, Bornova-İzmir, Turkey 

Abstract

Salt (sodium chloride, NaCl) is the oldest food additive known used for the enhancement of the sensory properties of the food, extending their shelf-life and maintaining food safety. Although salt is one of the components that is needed for human body to maintain the normal physiological activity, high intake of sodium found in the composition of salt leads especially to heart disease and high blood pressure, and therefore sodium intake is limited. Usually foods contain more sodium than human requirement and table salt, baking powder and baking soda are the richest sources of sodium. The majority of the consumed sodium comes not from the salt added to the food in dining table but from the processed foods. New salt reduction strategies have been developed for many food products including dairy products. In this review, purposes of using salt in food products and salt reduction strategies including the use of salt substitutes were discussed

INTRODUCTION

Sodium chloride (salt) has been used as a preservative and flavour enricher for years. It preserves food against microbial spoilage, extends shelf-life and improves the flavor of food. Sodium is largely consumed through chloride salt and it is estimated that at least 75 % of sodium intake in the industrialized diet originates from NaCl added to manufactured foods (1). Nowadays, salt has gained much significant role in terms of nutrition and public health. 

Cardiovascular diseases are the most important public health problems and they are the primary cause of death for humans. Sodium is an ingredient in salt which is a potential health threat especially affecting blood pressure. It has been reported that excessive dietary sodium is associated positively with hypertension, which in turn causes cardiovascular diseases (2). The recommended daily intake for salt is 6 g NaCl (3) and the average NaCl consumption is 18 g in Turkey. Both foreign institutions and the government agencies in Turkey initiate new action plans for reducing sodium in foods due to its adverse effects on human health. Additionally, consumer demands indicate foods with r ...