Sodium reduction in margarine using NaCl substitutes

• Main Authors: CARLA GONÇALVES, JÉSSICA RODRIGUES, HERALDO JÚNIOR, JOÃO CARNEIRO, TASSYANA FREIRE, LUÍSA FREIRE
• Format: Article
• Language: English
• Published: Academia Brasileira de Ciências 2017-08-01
• Series: Anais da Academia Brasileira de Ciências
• Subjects: acceptance; KCl; monosodium glutamate; TDS; TI
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017005018102&lng=en&tlng=en

ABSTRACT Sodium chloride is traditionally used as a food additive in food processing. However, because of its high sodium content, NaCl has been associated with chronic diseases. Margarine is a popular product that is used in several preparations, but it includes high sodium content; therefore, it is among the products whose sodium content should be reduced. Thus, the objective of this study was to produce margarines with reduced sodium content prepared using a salt mixture. The following 4 margarine formulations were prepared: Formulation A (control - 0% sodium reduction), Formulation B (20.8% less sodium), Formulation C (33.0% less sodium) and Formulation D (47.4% less sodium). The low sodium formulations were produced using a salt mixture consisting of NaCl, KCl, and monosodium glutamate at different concentrations. The margarines were evaluated using an acceptance test and descriptive tests: time-intensity and temporal dominance of sensations. The mixture used is a good alternative for preparing low sodium margarine because the low sodium formulations feature equal salinity and do not produce a strange or bad taste. Furthermore, it may be possible to prepare margarines with up to 47.4% less sodium and that are acceptable to consumers.