Abstract
Despite the global recommendation for fortification of salt with iodine, including salt used in food processing, most salt iodization programs have focussed only on iodization of household salt. Food manufacturers are frequently concerned about the potential instability of iodine and changes in organoleptic properties of their products if iodized salt is used instead of non-iodized salt. To address these concerns, this paper provides a comprehensive review of studies conducted to assess the effect of iodized salt on the organoleptic properties of processed foods and condiments. A comprehensive review was conducted of eligible studies identified by searching electronic databases (PubMed, Medline) and open Internet searches for studies examining the effect of salt iodized with either potassium iodide (KI) or potassium iodate (KIO3) on processed foods. A total of 34 studies on the effect of iodized salt on 38 types of processed foods are summarized. There is no evidence that the use of iodized salt in production of processed foods or condiments causes adverse organoleptic changes that will affect consumer acceptability or product quality. Universal salt iodization is widely recognized as the most cost-effective intervention to eliminate iodine deficiency. Taking into account increases in the proportion of dietary salt consumed through processed foods, and declines in salt consumed as household salt, iodized salt should be used in the production of processed foods as a means of assuring optimal iodine nutrition without the risk of affecting the organoleptic properties of foods.
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Bill and Melinda Gates Foundation through the USI Partnership Project.
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JLB: designed the study, conducted the study, analyzed the data and wrote the article; GSG, NAK, LMDR, RS: formulated the research question; JG: formulated the research question, designed the study and wrote the article.
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Blankenship, J.L., Garrett, G.S., Khan, N.A. et al. Effect of iodized salt on organoleptic properties of processed foods: a systematic review. J Food Sci Technol 55, 3341–3352 (2018). https://doi.org/10.1007/s13197-018-3277-9
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DOI: https://doi.org/10.1007/s13197-018-3277-9