Controlling sodium release using maltodextrin and octenyl‐succinic‐anhydride‐modified starch with two types of spray‐dryer nozzles

Abstract Controlling sodium release is a promising way to achieve sodium reduction in foods. Microencapsulation can be effective technique to control sodium release. Maltodextrin and octenyl‐succinic‐anhydride (OSA)‐modified starch were evaluated as carriers to encapsulate NaCl using spray drying technique with two‐fluid and three‐fluid nozzles. The sodium release was measured using a conductivity probe. Increasing the concentration of maltodextrin and OSA‐modified starch decreased R max (maximum sodium release rate) and C 20 , C 50 , and C 150 (sodium concentration at 20, 50, and 150 s, respectively). Generally, the samples spray dried with maltodextrin released sodium in faster rate than the samples with OSA‐modified starch, and samples with two‐fluid nozzle released faster than the ones with the three‐fluid nozzle. This study indicated that the release of sodium could be altered by the type and concentration of carriers and the types of spray‐dryer nozzles, which may provide strategies to reduce sodium content in foods, especially in salty snacks. Practical Applications This study aims to explore an innovative method to control sodium release and enhance saltiness perception during mastication of crispy salty snacks. It may provide a way to reduce sodium content without altering the flavor of foods. At the same time, the application of a three‐fluid nozzle as a novel spraying technique was examined for encapsulation of NaCl. The information obtained from this study can be used to modify the technique and to expand the application to various core–carrier combinations.