The latest issue of Food & Function is now available online!
The cover of this issue highlights work by Ian Fisk and Xing Tan from the University of Nottingham, UK, who evaluated the rate of salt release in the mouth from salted potato crisps. A panel were asked to chew a single potato crisp in a defined manner and held in the mouth without swallowing for 60 seconds, and sodium release was measured at regular intervals throughout this period. The authors found that sodium release, and therefore perceived saltiness, peaked 20-30 seconds after chewing and that the flavouring is released in a pulse-type mechanism. Therefore, with normal eating patterns, the perceived saltiness will be minimal and would result in a larger consumption of unperceived sodium. Understanding this mechanism could pave the way for healthier crisps with faster delivery and release of salt.
To find out more, click here to read the Chemistry World story or on the link below to access the full article. This article is free to access for 6 weeks!
Salt release from potato crisps, Xing Tian and Ian D. Fisk, Food Funct., 2012, 3, 376-380
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