Introducing NIZO food research

Transcription

1 Recent research on reducing salt Salt Dr. Peter M.T. de Kok NIZO food research B.V. Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods 8th February 213 Introducing NIZO food research Independent, private contract research company for the food industry Founded in 1948, now leading European research company Roots in dairy industry Working with customers to achieve their goals HQ in Food Valley in The Netherlands Offices in France, UK, USA, Japan 2 professionals State-of-the-art facilities & foodgrade processing centre ISO 91:2 certified Research centre Offices abroad: Processing centre Application centre UK - Dr. Jean Banks HQ - Ede, The Netherlands France - Mr. Damien Lemaire USA / Canada - Dr. Ralf Jäger Japan - Dr. Maykel Verschueren Together to to the next level 2 1

2 Some of our clients (and who allow us to tell) 3 Setting the scene Recommendation in EU countries: 6g/day NaCl in foods Taste Aroma Texture Consumer appreciation 4 2

3 Our approaches for salt reduction Recommendation in EU countries: 6g/day 1. Stepwise gradual reduction over time (stealth) 2. Salt replacement 3. Texture control & multi-sensory interactions: Enhance taste perception by texture and aroma 4. Natural taste boosters 5 replacement Salt replacement Replacement of Na + by cations such as K +, NH 4+, Ca 2+ or anions such as PO 3-4 or glutamates. Problem: do not have the same clean taste properties. Most common replacer: KCl which exhibits bitter, chemical and metallic notes KCl in mixture with NaCl: up to 5% Na + replacement possible; depending on the product (meat, bread, soups etc.) 6 3

4 replacement Salt replacement Commercial mixture of NaCl and KCl: E.g. Esco salt, Losalt, Pansalt, Salona, Salt Rite, SaltTrim, Saltwise, Sea salt, Sea Saltrim, Soda Lo, sub4salt, Symsalt, micro-crystalline salt (for dry applications). Taste enhancers; E.g. Yeast extracts, HVP, aromas, soy sauce, mushroom extracts. Almost half of Na + is removed and replaced with KCl, MgSO 4 and L-lysine hydrochloride Na + is reduced 43% Relative saltiness compared to NaCl is 7% Problem with bitterness of K +, and Mg 2+ KCl off-note masking by addition of MSG, NH 4 Cl, or amino acids CaCl 2 : bitter, salty, sour, metallic, astringent at 1mM and higher 7 replacement Salt replacement KCl, MgSO 4, L-lysine hydrochloride, MSG, NH 4 Cl, amino acids or CaCl 2 E-numbers, horrible chemical names Different consumer connotation than salt or sea-salt 8 4

5 Mechanism of salt perception 9 replacement Salt replacement Clean of friendly label solutions: 1. Increase salt perception of the salt in the product 2. Use authentic food components as salt replacer systems 1 5

6 Tastant release optimization texture control free salt bound salt Na + availability for taste receptors Availability of salt for being tasted 11 Tastant release optimization texture control free salt bound salt Tastant concentration P1 P2 P3 in-mouth tastant release time Na + availability for taste receptors Tastant concentration T1 T2 T3 in-mouth tastant release time 12 6

7 Sweetness Serum release in gels boosts taste intensity texture control % gellan No gellan.3% gellan Increase of serum release by 5x allows sugar reduction by 3% Principle also works for salt Fructose concentration (g/ 1 g) (Sala et al. Food Hydrocolloids, 29) 13 Example: lean pork meat + gellan gum for enhanced serum release in sausages 15 to 4% NaCl reduction in sausages without taste loss* Serum release boosts Saltiness and Juiciness * Vd Velde & Adamse, submitted 14 7

8 replacement Salt replacement Clean of friendly label solutions: 1. Increase salt perception of the salt in the product Taste orbitofrontal cortex Smell Vision integrated response to all stimuli Hearing Touch Study objective: To understand the mechanisms of the interactions between texture and taste in order to reduce the content of sodium salts in foods 15 Taste: detection of concentration levels? Level detection: How much in a specific time window receptors Signal goes up if: concentration increases more receptors involved Taste system with level detectors as receptors and subsequent spatial integrator: 1. cannot explain adaptation, 2. cannot explain pulsation-induced taste enhancement. Harold Bult / Pangborn 211 / The Transient Nature of Taste 16 8

9 Taste: detection of concentration change? receptors Change detection: How much change in a specific time window Signal goes up if: concentration increases more receptors involved local concentrations fluctuate more Taste system with change detectors as receptors and spatial integrator: 1. Explains adaptation: reduction of local concentration contrasts over time. 2. Explains pulsation-induced taste enhancement for the mere fluctuating nature of the stimulus. 3. Explains tongue movement effects on adaptation (Theunissen & Kroeze) Not a new idea at all: Meiselman & Halpern (1973) called this serial phasic receptor responses : observed in rat chorda tympani responses to taste. Harold Bult / Pangborn 211 / The Transient Nature of Taste 17 Controlling the proximal taste stimulus suction inlets stimulus in suction stimulus out tongue spacer Stimulation area ~ 2 mm 2 Vol Stimulus chamber =.7 ml At 3 ml min-1: refresh in 1.44 s Lashley cups 18 9

10 Experimental setup Water Tastant + water Out Water Tastant + water Continuous: Left Right Pulsed in phase: Left Right Pulsed out of phase: Left Right Positive taste flank Total tastant = 5%! 19 Taste thresholds 2 1

11 P correct Setup Sucrose, NaCl and Citric Acid solutions in water N = 1 2-AFC: which of two is the tastant? Three stimulus conditions: Continuous taste (L+R) vs water Pulsed taste in phase (L+R) vs water Pulsed taste out of phase (L+R) vs water Pulses 2s on, 2s off All stimuli x 6 21 Results sweet sour salty tastant Average number of correct identifications clearly above chance (Pcorrect >.5) Continuous stimuli equally detectable for all tastants sweet sour salty pulsation continuous in phase out phase Citric acid and NaCl easier detected when pulsed Sucrose? Phase does not matter 22 11

12 Number of answers p=.8 p=.49 p <.5 p<.1 p<.1 2 mm 8 mm Approach: Spatial distribution of tastants texture control Mixed agar/gelatin gels with four layers varying in tastant concentration homogeneous inhomogeneous mm Overall tastant concentration constant 1% Concentration gradients stable for 3 minutes gels freshly assembled 2-AFC tests with naïve consumers and trained QDA panelists 23 Inhomogeneity of tastant enhances intensity allowing to reduce tastant by more than 2% texture control Reference Sample /5/15/ //2/ 4/// /12/12/12 4//4/

13 Number of answers Number of answers Layer position does not affect taste intensity texture control Reference Sample 1 Reference Sample 5 5 /2/2/ 2///2 2//2/ 4/// /4// (Mosca et al. in preparation) 25 Translation of concept to bread applications* texture control Vary spatial distribution of salt in breads using different methodologies Homogeneous salt distribution Mixing of dough layers with different salt contents Encapsulated salt to create salty spots *Noort, Stieger, Bult, Hamer, with TIFN/TNO 26 13

14 2 cm 4 cm 1.2 cm 4 cm Inhomogeneous salt distribution in bread remains relatively stable over time texture control Without any additional measures: Concentration gradients fade in time Development of CLSM method to quantify Na + migration.25% NaCl 1% NaCl 1.5% NaCl 2% NaCl 3% NaCl 27 Saltiness perception: Consumer study with large sensory contrast 64 consumers (duplicates, randomized) Saltiness intensity ratings Overall NaCl (%fb) Contrast ratio between layers 1. 1:1 1. 1: : : : : :1 Harold Bult / Pangborn 211 / The Transient Nature of Taste 28 14

15 Saltiness Saltiness Saltiness of bread decreases upon salt reduction % NaCl 1.5% NaCl 1.73% NaCl 2% NaCl BC C D A 1:1 1:1 1:1 1:1 contrast ratio low:high salt layers Noort, Bult, Stieger, Hamer, J. Cereal Science 21 WO 29/1858 & WO 29/ Saltiness enhancement by inhomogeneous salt distribution % NaCl 1.5% NaCl 1.73% NaCl 2% NaCl BC DE C E D 4 B A 1:1 1:9 1:1 1:12 1:1 1:11 1:1 contrast ratio low:high salt layers Noort, Bult, Stieger, Hamer, J. Cereal Science 21 WO 29/1858 & WO 29/

16 Saltiness Saltiness Saltiness enhancement by inhomogeneous salt distribution % NaCl 1.5% NaCl 1.73% NaCl 2% NaCl BC DE C E D 4 B A 1:1 1:9 1:1 1:12 1:1 1:11 1:1 contrast ratio low:high salt layers Noort, Bult, Stieger, Hamer, J. Cereal Science 21 WO 29/1858 & WO 29/ Saltiness enhancement by inhomogeneous salt distribution % NaCl 1.5% NaCl 1.73% NaCl 2% NaCl BC DE C E D 4 B A 1:1 1:9 1:1 1:12 1:1 1:11 1:1 contrast ratio low:high salt layers Noort, Bult, Stieger, Hamer, J. Cereal Science 21 WO 29/1858 & WO 29/

17 Saltiness Saltiness Saltiness enhancement by inhomogeneous salt distribution % NaCl 1.5% NaCl 1.73% NaCl 2% NaCl BC DE C E D 4 B 3 2 A x2 1 1:1 1:9 1:1 1:12 1:1 1:11 1:1 contrast ratio low:high salt layers Noort, Bult, Stieger, Hamer, J. Cereal Science 21 WO 29/1858 & WO 29/ Salt reduction in bread without loss of taste % reduction Noort, Bult, Stieger, Hamer, J. Cereal Science 21,8,9 1, 1,1 1,2 1,3 1,4 1,5 1,6 1,7 1,8 1,9 2, 2,1 2,2 NaCl (%fb) WO 29/1858 & WO 29/1857 homogeneous salt distribution 1:1 heterogeneous salt distribution ~1:

18 Inhomogeneous salt distribution: taste concentration contrast texture control The intensity of a taste stimulus changes with the intensity of a second taste stimulus of different concentration if presented in sufficient temporal proximity: The inner circle appears to be bigger. The layered bread appears to be saltier st Summary Salt replacement Possible with cation/anion mixtures Up to 5% replacement depending on the product Off-notes Consumer reaction: Additives, E-numbers, artificial and not authentic Texture control Exposure Release Concentration contrast Up to 3% replacement depending on the product; No off-notes 36 18

19 Taste-odor interactions in chewing gum menthone mint intensity sucrose Perceived mint flavour follows sucrose rather than menthone release Perceptual interaction between taste and aroma compounds (Davidson et.al. 1999) 37 multi-sensorial Odor-induced saltiness enhancement Odors can enhance salt taste if matching the taste and texture qualities of a product Clean-label application requires the identification of salt taste boosting aromatic components in the natural aroma Lawrence et al

20 Aroma induced taste enhancement multi-sensorial Definition: modification in perceived taste intensity in the presence of an odour Example: a salty product will taste saltier in the presence of a savory aroma even though the aroma possess no taste properties 39 Screening for aroma-taste enhancement multi-sensorial GUSTOMETER taste delivery TRAINED PANEL taste intensity GAS CHROMATOGRAPH aroma separation + delivery odorless pulse (reference) water rinse aroma pulse water rinse taste pulse taste pulse Screening for aroma-taste interaction. An aroma mixture is separated by gas chromatography into sub-fractions which are one-by-one tested together with a taste solution given by a Gustometer. Trained panelists assess taste intensity without aroma (1., reference) to the taste solution with aroma (2.). 4 2

21 Example: meat aroma multi-sensorial 3 out of 31 fractions showed significant saltiness enhancement properties p<.5 (binomial). Tested by n=1 people in duplicate 17% saltiness enhancement Fractions with salt enhancing activity: P=.2 P=.5 P=.2 41 Taste coupled to aroma intensity aroma profiles Profile; LS Means Current effect: F(2, 177)=8.3325, p=.35 Effective hypothesis decomposition Vertical bars denote.95 confidence intervals aroma intensity 5. sb_int olfactometer sw_int A B C a Profile; LS Means b c Current effect: F(2, 177)=2.5964, Profile p=.7738 Effective hypothesis decomposition Vertical bars denote.95 confidence intervals Taste intensity A B C a b c Profile 42 21

22 Taste enhancement by non-volatile compounds taste boosting Taste enhancement due to interaction at taste receptors: 1% NaCl + booster very salty 1% NaCl not salty at all Hypothesis: Taste booster evokes larger neural response due to synergistic interactions at taste receptor. 43 taste boosting Screening for taste boosters taste fractionation isolation enrichment identification Sensorial evaluation dynamic taste delivery temporal changes intensity changes taste-taste interactions A. taste enhancement sweet, salty B. taste masking bitterness 44 22

23 combined approach Part 1 Screening Part 2 Fractionation Part 3 Identification Sample selection evaluation of aroma or taste enhancement/masking effects Aroma or taste fractionation of selected product. Identification of active fractions by expert panel Purification and identification of active components through analytical methods (NMR, MS) Fraction 1 Fraction 2 Fraction 2.1 Fraction 2.2 Fractionation Fraction Fraction 3 Fraction 4 Fraction 2.3 Fraction Part 4 Application test Part 5 Upscaling Activity of active fraction in target food products Investigate the best method to obtain large amounts of active compounds. Combining food-grade separations and micro-sensory testing: Applied to: sweetness, salt and umami anhancement natural taste enhancement 45 Taste, odour and texture can be independently offered for sensory evaluation Sensoric evaluation NIZO Olfactometer NIZO Gustometer Studying cross modal interactions 46 23

24 2 nd Summary Aroma induced taste enhancement Natural solution, no labeling issue if of product origin Increased consumer preference Up to 2% NaCl reduction Easy to identify Aroma is often product specific Taste booster Natural solution, no labeling issue if of product origin Increased consumer preference Up to 2% NaCl reduction Booster difficult to identify (expensive; patents) 47 Overall conclusions Our ways to enhance saltiness perception: by using salt replacers by increasing spatial heterogeneity of salt distribution by increasing serum release from food matrix by using saltiness enhancing aromas by using taste boosters Outlook Product tailored applications Combination of different strategies to achieve synergy 48 24

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