• Food Science and Industry
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• v.49 no.2
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• pp.18-24
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• 2016

Sodium chloride (NaCl) is a very important as one of major food ingredients in food industries. Recently, as the potential risk of adult diseases such as hypertension by overingestion of sodium, health authorities of many countries are executing policies for the reduction of sodium to suppress the overingestion of sodium by intake of NaCl. As general ways, the replacement of NaCl with either alternative salts, such as solar salts and minerals, for examples calcium, magnesium, potassium, lactic acid, and so on, and the addition of flavor enhancers were used to reduce the contents of sodium in foods. Recently, controls of particle size of sodium chloride or release point are emerging as new salt-manufacturing technologies for the sodium reduction. Upon reducing NaCl in foods it is important to develop practically adaptable technologies on the basis of the consideration of the unique functions of NaCl in foods, in particular effects on rheological characters, function as a humectant, shorten shelf life time, and so on.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.793-798
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• 2017

Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.

• Membrane Journal
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• v.1 no.1
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• pp.5-12
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• 1991

Since the discovery of the Loeb-Sourirajan reverse osmosis membrane, thirty years have passed and many membrane technologies and new membranes for applications have been developed in the world. In the early stage of these developments Japan has not contributed much, but from the middle of 70ties Japan has started its own R&D projects starting from the desalination technology, and now various private industries and government ministries are actively engaging in R & D of membrane technologies in Japan. In Table 1 the chronological developments of important events of developments and projects relating membrane technologies inside and outside of Japan are introduced and their details will be explained. The first membrane technology applied in the Japanese industry was a electrodialysis(ED) process using ion-exchange membranes. These membranes were first developed in early 50ties and the Japanese government decided to use this method for concentration of sea-water to produce salt, which was then produced by solar evaporation. This development program started from 1960 by the Japan Monopoly Corp.(at that time). To apply ED process for sea-water concentration it was necessary to develop ion-exchange membranes having very low electric resistance to avoid energy loss due to Joule heat, and those having selectivity to permeate single valent ions only to avoid scale formation in the ED stacks. Three Japanese companies, Asahi Glass, Asahi Chemical and Tokuyama Soda, have succeeded to develop such membranes, and until 1971 all of the seven salt manufacturing companies had adopted ED for production of food salt.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.47-57
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• 2015

Sodium is an essential nutrient with very important functions, including regulation of the extracellular fluid volume and active transport of molecules across the cell membranes. Since high levels of dietary sodium are associated with a high prevalence of hypertension, prehypertension, and other adverse effects on health, many national and international health organizations (WHO, FAO, etc.) recommend that sodium intake should be significantly decreased. In developed nations, cheese products, from among many processed foods, can cause high salt intake. Hence, there is an urgent need to reduce the content of salt in cheese processing, using various substitutes of sodium chloride (NaCl). In general, salt (NaCl) has been used as a food preservative to limit and (or) kill the growth of foodborne pathogens and spoilage organisms by decreasing the water activity, and to improve texture and flavor. To maintain public health, the salt content in cheese should be decreased without influencing the physicochemical properties of cheese. Therefore, the objective of this review is to outline the upcoming technologies used to reduce the salt content in different types of cheese using various substitutes.