Lipid-protein synergistic micronized salt composite: High-pressure homogenization for enhanced sodium dispersion and thermal stability.

This study presents an innovative sodium-reducing composite powder salt (CPS) developed by integrating whey protein isolate (WPI), milk fat, and micronized NaCl through high-pressure homogenization (HPH) and freeze-drying techniques. HPH at 300 Bar significantly optimized emulsion stability, resulting in a particle size reduction (25.24 % smaller compared to 100 Bar), enhanced surface hydrophobicity (contact angle: 76.95°), and an increase in the protein adsorption rate by 1.78-fold. The CPS demonstrated uniform salt dispersion as confirmed by scanning electron microscope (SEM) and X-ray diffraction (XRD) analyses. Thermal analysis indicated superior stability, with a mass loss of 33.92 % at 300 Bar compared to 40.12 % in the control (120-400 °C). When applied to shrimp surimi, the CPS produced homogeneous gels with fewer defects, outperforming both conventional and micronized salts. This lipid-protein synergistic strategy advances sodium reduction technology through structural design, facilitating the development of low-sodium products without compromising functionality.