Even with less salt, the full enjoyment sausage

Fraunhofer relies on simulation model for optimal enjoyment

Most people eat too much salt. Five to six grams per day are sufficient. On the agenda, however, is often twice the amount. Great flexibility to control the salt intake itself, we, however, have not: Because most salt we take on already processed foods to us - for example, on bread, cheese or meat products. The Fraunhofer Institute for Process Engineering and Packaging IVV in Freising is working on ways to reduce the salt content of foods without this at the expense of taste.

"Most of salt we consume, not lands on our taste buds. It is simply swallowed "explains Christian Zacherl the IVV. He wanted to improve together with his colleagues from the Fraunhofer Institute for High-Speed ​​Dynamics, Ernst-Mach-Institut, EMI in Freiburg. "We have developed a computer-based simulation model that simulates the flavor release of food in the mouth," said Dr. Martin Steinhauser from EMI. With the new method, they took the salt distribution chewing Brühwurst under the microscope. The result: The arrangement of salt play in frankfurters or lyoners affects the taste of salt. "The more uneven the salt is distributed in the sausage, the saltier it tastes," said Zacherl. Many sausages could do without salt thus without loss of taste. Your simulation model, the researchers want to further refine to create tailor-made recipes for healthy food in future.

Source: Freising [ Fraunhofer Institute for Process Engineering and Packaging IVV ]