THE DEVELOPMENT GUIDELINES OF HEALTHY FOODS USING SODIUM AND SUGAR REDUCTION TECHNIQUES UNDER THE CLEAN LABEL CONCEPT
Keywords:
Sodium Reduction, Sugar Reduction, Clean Label, Healthy Food, Natural SubstitutesAbstract
Currently, consumers are increasingly interested in healthy and safe food, particularly products with reduced sodium and sugar content, which are signifcant factors contributing to chronic diseases such as hypertension, diabetes, and heart disease. The “Clean Label” concept, which emphasizes the use of natural ingredients and the avoidance of chemical or synthetic substances, serves as an approach to meet these consumer demands. This article is an academic review aiming to survey the literature on the development of health-oriented foods using effective sodium and sugar reduction techniques under the Clean Label principle. This approach relies on food science processes and sensory evaluation to ensure that product quality and taste are maintained. Natural substitutes, such as potassium chloride for sodium replacement and stevia for sugar replacement, are utilized, as these substances are safe and do not have negative health impacts. Consequently, this article demonstrates that these techniques can be effectively applied and represent a suitable direction for developing health food products that align with the needs of modern consumers who prioritize health and an improved quality of life.
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“ข้าพเจ้าและผู้เขียนร่วม (ถ้ามี) ขอรับรองว่า บทความที่เสนอมานี้ยังไม่เคยได้รับการตีพิมพ์และไม่ได้อยู่ระหว่างกระบวนการพิจารณาลงตีพิมพ์ในวารสารหรือแหล่งเผยแพร่อื่นใด ข้าพเจ้าและผู้เขียนร่วมยอมรับหลักเกณฑ์การพิจารณาต้นฉบับ ทั้งยินยอมให้กองบรรณาธิการมีสิทธิ์พิจารณาและตรวจแก้ต้นฉบับได้ตามที่เห็นสมควร พร้อมนี้ขอมอบลิขสิทธิ์บทความที่ได้รับการตีพิมพ์ให้แก่สถาบันการจัดการปัญญาภิวัฒน์หากมีการฟ้องร้องเรื่องการละเมิดลิขสิทธิ์เกี่ยวกับภาพ กราฟ ข้อความส่วนใดส่วนหนึ่งและ/หรือข้อคิดเห็นที่ปรากฏในบทความข้าพเจ้าและผู้เขียนร่วมยินยอมรับผิดชอบแต่เพียงฝ่ายเดียว”
