Articles
Reduction of salt in tomato products through the use of seawater
Article number
1233_31
Pages
225 – 232
Language
English
Abstract
Reduced consumption of salt is associated with a reduced risk of cardiovascular diseases and is one of the most viable and cost-effective measures of improving public health on a global scale.
Considerable research has been undertaken in the search for a viable alternative to common salt in the diet which maintains flavor without compromising organoleptic qualities.
Sea water is one potential alternative, as, in comparison to common salt which is 100% sodium chloride, seawater contains only 86%, with the remaining 14% made up of a comprehensive and balanced range of minerals and trace elements.
For this reason a variety of new tomato products have been developed which deliver reduced sodium levels, and higher nutritional quality.
Considerable research has been undertaken in the search for a viable alternative to common salt in the diet which maintains flavor without compromising organoleptic qualities.
Sea water is one potential alternative, as, in comparison to common salt which is 100% sodium chloride, seawater contains only 86%, with the remaining 14% made up of a comprehensive and balanced range of minerals and trace elements.
For this reason a variety of new tomato products have been developed which deliver reduced sodium levels, and higher nutritional quality.
Publication
Authors
A. Crespo, M.J. Riballo, P. Guerrero, S. Ortega, A. Serrano, J.L. Llerena, F.J. Béjar, R. Morán, M. Masa, D. Liviano
Keywords
tomato, reduction salt, seawater
Online Articles (35)