Helen L Mitchell

Although desirable from a nutritional point of view, lowering salt (sodium) has the potential to reduce microbial safety in certain products. The aim of this study was to determine the effect of replacing NaCl (regular salt) with a patented mineral salt (Smart Salt® - 40% reduced sodium chloride) on microbiological stability and safety of a nonpres...

The present report summarises a meeting held by the Food & Health Forum at the Royal Society of Medicine, London, on 27 May 2010. The objective of the meeting was to review the problems associated with the use of evidence-based nutrition and to discuss what constitutes the efficacy for foods and food constituents and how the strength and consistenc...

The glycemic concept is already being used as a means of differentiating products in the food industry. The aim of this summary is to show how the glycemic concept is being used by the food manufacturing industry, how it is perceived and understood by consumers, and how different countries rate its importance in terms of regulatory provision and co...

Nitrate and nitrite salts have been used for centuries as curing agents to preserve meat. Recent dietary guidelines to reduce red and processed meats have provided a scientific and media focus on the safety of these food additives in cured meat products. As a consequence, new sources of “clean-label” nitrate and nitrite are being developed by the i...

The role of mineral salt replacers to reduce sodium in processed foods - health and manufacturing implications

Evidence, including dietary intervention studies, of the role of magnesium in (1) balancing minerals for heart health and (2) reducing sodium in processed foods shows the potential for the use of some mineral salt combinations that include magnesium and potassium, to be effective in improving heart health, whilst maintaining the integrity of reduce...

The primary source of sodium in most Western diets is sodium chloride more commonly known as salt. Overwhelmingly the evidence supports the fact that despite sodium being an essential mineral, our current high intakes are not necessary and for some, may increase the risk of hypertension and many other noncommunicable diseases (NCDs) including cardi...

Sensory Effects of a Mineral Salt High in Magnesium in White Bread

Microbial Effect of a Mineral Salt High in Magnesium in White Bread

A Mineral Salt Sodium Reduction System: Smart Salt

Technical Feasibility, Consumer Acceptability and Anti-hypertensive Effects of Replacing Salt in Foods with a Mineral Salt High in Magnesium

IntroductionGluco-polysaccharidesResistant starches and resistant maltodextrinsFructooligosaccharides (FOS)

The emerging opportunities for new products in the functional food market and some strategies for their successful marketing are discussed. New products will be generated from good nutrition and bioscience research and the further understanding of underlying metabolic processes. They will consider development of cellular and molecular aspects of nu...

Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and informati...

Successful sugar replacement requires expert technical knowledge of alternative sweeteners and ingredients. However, many alternative ingredients have physiological benefits as well as a technical role. Finding the correct technical and nutritional balance in sugar replacement is becoming a driving force for new product development. Polyols and oth...

Sweetness is a subjective measurement. It is also dependent on several factors, including the concentration of the sweetener, temperature, pH, type of medium used, and sensitivity of the taster. Sucrose is the usual standard. The evaluation of the sweetness of a given substance in relation to sucrose is made on a weight basis (O’Brien Nabors and Ge...

The complexing of minerals by both low and high molecular weight carbohydrates is now well established and can be demonstrated by, for example, depression of conductivity, alteration of specific rotation, redox potential or techniques such as ligand exchange chroma-tography. It is likely that mineral complexes will exist in food systems and, in mix...

The recognition threshold values of four iron salts are determined and the effect of selected carbohydrate on the threshold value is described. The threshold values are determined over a range of pH. At low pH the carbohydrate enhances the metallic taste of the iron salt, whilst at high pH the threshold value is increased indicating some modificati...