Control Release from Low Acyle Gellan Gum Gels
الموضوعات :
A. Rahman
1
(Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.)
S. Bakalis
2
(Department of Chemical Engineering, The University of Birmingham Edgbaston, Birmingham, UK.)
الکلمات المفتاحية: Control Release, Gellan Gum, Salt,
ملخص المقالة :
Salt is a requirement material for human body but should be regulated as its excessive consumption might lead to heart disease and blood pressure. Processed foods due to high salt content might include about three quarter of the daily salt intake therefore many people consume more than their recommended allowances. Processed foods contain added salt for varieties of reasons namely to enhance the taste, develop structure of product and increase microbiological stability by reducing water activity. Methods to reduce salt content are required for consumers that will intake less amount salt while saltiness is not reduced. Therefore salt release from biopolymers is the aim of this research to reduce the amount of salt in processed foods while not changing the saltiness, therefore salt should be trapped in a gel.
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