Carnauba wax utilization in salt encapsulation: application in bread.

The present work aims to develop encapsulated NaCl in carnauba wax for bread application, to reduce the salt utilization and assess its impacts on the rheological dough parameters and saltiness perception. Encapsulated salt was obtained blending salt crystals and molten Carnauba wax. Four different bread formulations were produced: 2.0% non-encapsulated salt; 2.0% Encapsulated Salt; 1.5% Encapsulated Salt; 1.0% Encapsulated Salt. Farinograph and alveograph analyses were performed to assess the dough rheology parameters and sensory analysis was conducted to evaluate saltiness. Encapsulation was effective to control Na+ ions release. They vary from 17 to 32 ppm the dissolution of sodium ions in the non-encapsulated and encapsulated samples, respectively. The alveograph and farinograph analyses showed that the 1.5E bread formulation was the closest to the control sample in rheological properties. Finally, a sensory analysis showed no difference in the saltiness perception between control and 1.5% encapsulated salt (4.65 and 4.69 respectively), indicating that carnauba wax encapsulated salt effectively reduced until 35% of salt the bread without changing the saltiness.

Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax.

Carnauba wax was used in salt encapsulation, allowing sodium reduction in fresh sausages while maintaining the salty taste due to the inhomogeneous salt distribution. Four treatments were made, as follows: treatment C containing 2% non-encapsulated salt, and the treatments S2.0%, S1.5%, and S1.0% containing 2, 1.5, and 1% encapsulated salt, respectively. The physicochemical parameters were within the standard regulations for all treatments, with the lower hardness and cohesiveness observed for S1.0%. The treatments and the storage period (90 days) had no effect on aw and instrumental color. Although a decrease in pH and an increase in lipid oxidation were observed during storage, the results were within acceptable levels. Concerning the consumers' perception of saltiness, the assessors reported no differences among the treatments C, S2.0%, and S1.5%. Thus, it is possible to reduce 25% salt in fresh sausages using the taste contrast technology.