Olives formulated with Potassium Chloride. Looking for a healthier formulation

M.B. MALDONADO; FIOR MARIELA; PEREZ RAUL CESAR

MENDOZA

Encuentro; ENIDI 2017; 2017

UTN -UNC

Resumen. 70% of the daily recommended amount of salt (NaCl) consumed is already included in the most common industrialized foods and it is incorporated during the elaboration process. The World Health Organization recommends a daily intake of 5 g of Na. An excessive consumption of NaCl increases blood pressure and thus the risk of stroke, heart disease and nephropathy. It also causes recurrent renal lithiasis, it is a probable procarcinogen of gastric cancer, and it participates in the pathophysiological bases of osteoporosis, obesity, cardiovascular diseases not dependent on blood pressure. According to the Ministry of Health, Argentina consumes more than twice the recommended salt. To reduce risks, one of the alternatives is to replace sodium in foods. One example is the use of potassium chloride, which achieves greater synergy when mixed in the appropriate percentage with sodium chloride, thus achieving low levels of sodium in the food. To accomplish that, sized Arauco variety olives were used, previously debitttered, fermented and washed until no sodium was present. They were placed in new brines where NaCl was replaced with 10, 20 and 30% of KCl of the total NaCl (wittnes). Two "affective" test were used: measurement of the degree of satisfaction and preference test. The concentration of Na and K ions was mathematically modeled.