Particle size reduction technique for NaCl crystals as effective and applicable strategy for saltiness enhancement in solid foods

Chronic high sodium dietary intake is largely associated with the pathogenesis of some cardiovascular diseases, and processed solid foods are the main contributors to human sodium intake. Although many strategies have been effectively used to control sodium levels in these foods, reducing NaCl often leads to loss of flavor and reduced consumer acceptability. Therefore, a strategy for sodium reduction that maintains acceptability, especially applicable to solid foods, requires further research. One effective and applicable strategy is particle size reduction, which involves preparing NaCl microcrystals or nanocrystals to enhance saltiness in solid foods. The common strategies for sodium reduction in solid foods have been presented, followed by a discussion of various representative top-down, bottom-up, and combination technologies for crystal size reduction. Additionally, the factors influencing the application of NaCl microcrystals in solid foods, as well as the evaluation methods for assessing the saltiness enhancement effect, have been discussed. This article provides a comprehensive and practical sodium reduction strategy in solid food development while maintaining consumer acceptance from a long-term perceptive.