Fraunhofer scientists show how the algae has the potential to replace the salt

Fraunhofer scientists show how the algae has the potential to replace the salt -

Salt (sodium chloride) is an essential nutrient, but that is often present in surprising amounts in industrially processed foods. Consuming too much sodium puts pressure on the heart, the stomach and kidneys. Fraunhofer researchers show how algae, which naturally has a salty taste, has the potential to replace salt.

Without salt, many foods seem tasteless and bland. "Salt acts as a natural taste enhancer, a preservative and is essential effect on the human body," says Dominic Wimmer, a researcher at the process engineering Fraunhofer Institute and packaging IVV in Freising. However, these positive effects are lost if we eat too much salt. According to the latest figures from the World Health Organization (WHO), Europeans consume 8-12 grams of salt per day. The recommended amount is 5 grams. "Adding salt at the table is not the issue," says Wimmer: about 77 percent of our salt intake comes from processed foods industrially Topping the list are bread, cheese, snacks, ready meals. and sausages and deli meats. the biggest problem is the sodium that salt contains, which can contribute to high blood pressure and heart disease. other conditions related to excessive sodium intake are kidney disease, the osteoporosis or even stomach cancer.

research in the aroma, taste and the engineering process

the draft tASTE funded by the EU, Fraunhofer IVV researchers have worked with partners Iceland, Ireland, France, Spain, Slovenia and Germany to determine whether the algae could be a good substitute for salt. water algae natural salty sea and contain minerals such as potassium and magnesium, as well as trace elements. The researchers conclude that brown algae could be used as a salt substitute and help reduce the salt content of processed foods industrially. In addition to studying the aroma and taste of seaweed, Freising scientists developed the essential elements of the production chain. The institute also tested the ingredient derived from seaweed in bread. The research focused on three main TASTE saltwater algae: Ascophyllum nodosum, Fucus vesiculosus and Saccharina latissima. Originating in Europe, these types of brown algae can be grown in coastal regions or wild harvested.

The researchers also verified that salt substitutes are currently available on the market. These range from mineral salts and flavorings to taste enhancers. "We need a benchmark to help us decide how to treat the algae," says Wimmer. Part of preparatory work was to develop a common language flavor that all project partners included. "Tastes differ from one country to another. What we might call fish here in Bavaria could taste completely different to someone Iceland," says Wimmer. That is why, in their "language of flavor" the researchers assigned the term "fish" to a specific substance, namely trimethylamine.

In collaboration with partners, the researchers determined which substances IVV algal species contain. "We then developed process engineering based on the data. The goal was to find a product that algae can be processed industrially as a salt substitute," says Wimmer. The challenge was to grind the algae to preserve the minerals they contain, while eliminating odor substances intensive.

and the researchers crushed, cooked, blanched and dried. the equipment they need is available in different sizes food technology Centre of the Institute Freising. at the same time, both partners took care of the enzymatic treatment of algae. the result was a brown-green algae powder that can be used industrially as a salt substitute in the future. "the result of our work is two methods for Ascophyllum nodosum species and Saccharina latissima, working on a pilot scale up to 400 liters," says Wimmer.

But how do salty bread, meats, etc. taste when they are made from algae? Does that change the texture and appearance of products? Can they still be produced at the same quality? These are all the things researchers are testing in meat products, snacks, soups and sauces. The experts looked at the white bread - one of the biggest culprits of our excessive consumption of salt. Their conclusion: the brown-green algae powder is still apparent after cooking and the salty taste is not as strong as salt. But it is easy to treat and can help reduce the salt content. "Salt can not be fully replaced: functional ingredient such as baking, there is nothing like that." Wimmer said