The use of salt substitutes to replace sodium chloride in food products: a review

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Summary: Sodium chloride (NaCl) has a significant role in food's texture, shelf life, and flavour. The increasing consumption of foods with high amounts of NaCl leads to life‐threatening pathologies. Salt reduction was a cost‐effective strategy. Recent publications on sodium reductions were on fish products, seafoods, meat products, and Asian foods. However, there are no previous reviews on the application effects of salt substitutes (SS) on staple foods. This review article aimed to analyse current application of SS in food products, recent advancements to increase SS intake via food formulation, findings from published literature on various food products, and latest innovations to aid NaCl reduction approach. Approaches that are taken including NaCl reduction based on sensory acceptability of foods, replacing NaCl with low‐sodium blends, and usage of flavour enhancers. The usage of cross‐linking agents, hydrocolloids, and NaCl coating are innovations that reduce NaCl and maintain qualities of food products.

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