London: Food scientists have found a way of reducing salt content in crisps without compromising taste.Ian Fisk, lecturer of food sciences at the University of Nottingham, said: "The `salt burst` from crisps is only released into the mouth 20 seconds after chewing begins."This means that in many cases the crisp may have already been swallowed before the majority of the salty taste is detected, the journal Food & Function reports."Our aim is to develop a series of technologies that accelerate the delivery of salt to the tongue by moving the burst from 20 seconds to within the time that you normally chew and swallow," added Fisk, according to a Nottingham statement.This would mean that less salt would be needed to get the same amount of taste. Excess salt in the diet has been linked to high blood pressure (BP) and cardiovascular disease.
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