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Issue 4, 2012
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Salt release from potato crisps

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Abstract

The rate of salt release in-mouth from salted potato crisps was evaluated. It was hypothesised that a slow steady release of sodium would occur on chewing and hydration; to test this a crisp was chewed and held in the oral cavity without swallowing for 60 s. Sodium release was measured over the entire holding period, after 20–30 s a peak in salivary sodium levels was recorded. A similar trend was observed with sensory perceived saltiness by trained panellists. The results suggest that a significant proportion of the crisp's salt flavouring is released in a pulse-type mechanism which would not be encountered when the crisp is exposed to normal eating patterns and would result in the consumption of a large proportion of unperceived sodium.

Graphical abstract: Salt release from potato crisps

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Publication details

The article was received on 20 Dec 2011, accepted on 18 Jan 2012 and first published on 16 Feb 2012


Article type: Paper
DOI: 10.1039/C2FO10282J
Citation: Food Funct., 2012,3, 376-380
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    Salt release from potato crisps

    X. Tian and I. D. Fisk, Food Funct., 2012, 3, 376
    DOI: 10.1039/C2FO10282J

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