Search results for "SODIUM IONS"
showing 2 items of 2 documents
Investigation of sodium ions in cheeses by 23Na NMR spectroscopy
2008
International audience; The reduction in the salt content of foods without affecting their production methods and sensorial properties is a current challenge for the food industry. In foods, sodium ions can adopt various motional states through interactions with macromolecules such as hydrocolloids or exchange between two phases in heterogeneous systems. A correlation between sodium ion mobility and the saltiness perception has been suggested, the role of sodium ions with restricted motion or "bound" sodium being of particular consideration. There is therefore a need to investigate the mobility states of the different pools of sodium ions and to quantify these fractions to develop a better …
Etude par spectroscopies de RMN 23Na, 31P et 1H : effets de la teneur en sel (NaCl) dans des matrices alimentaires
2008
The reduction of salt (NaCl) content in food has become a matter of public health. However, the multiple functions of salt in food make the reduction of its content difficult. The aim of this work was to demonstrate the applicability of NMR innovative techniques in order to characterise the mobility of sodium ions (distinction between ‘free’ and ‘bound’ sodium), to bring a better understanding of the role of salt in the organisation of the food matrix (in particular phosphorous molecules in dairy systems) and to study impact of salt on the mobility of aroma compounds. In a first step, the 23Na NMR study of iota-carrageenan gels validated the quantification of total sodium (Single-Quantum, S…