Sodium Reduction

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Sodium Reduction




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Presentations text content in Sodium Reduction

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Sodium ReductionTechnical Presentation

Teresa Isakson

Slide2

Outline

Sodium reduction in food background

Nu-

Tek

Salt?

Sodium and Flavor

Sodium and Functionality

Demos

Conclusion

Slide3

Why Do you Add Salt to foods?

Flavor

Preservation

Dehydrates bacterial cell

Texture Aide

Strengthens Gluten in Bread

Meats, helps hold onto water

Fermentation Control

Color Developer

Meats

Bread

Slide4

Cons of Salt in Food

Health

Slide5

Potassium?

People with

diets high in potassium kept more muscle as they aged

, a study in The

American Journal of Clinical Nutrition.

Potassium may buffer acid that breaks down muscle tissue.

Slide6

Potassium Cloride Benefits

Potassium

Blood Pressuire

Stroke

Feelings of anxiety and stress

Muscle fatigue

Muscle weakness

Heart disease

Hypoglycemia

Diabetes

Obesity

Kidney Disease

Slide7

Salt Substitution

Salt Replacers

: Substitutes for NaCL, example KCL

Salt Enhancers

: Accentuate the saltiness of existing Salt in Food. Yeast extracts, HVP and amino acids

Masking Agents:

This includes various spices and seasonings and flavoring compounds.

Slide8

Nu-Tek Salt is…….

Modified Potassium Chloride

Slide9

Granulation size

NaCL

KCL

MPC-100

MPC 200

Slide10

Flavor

Slide11

11

Sensory Testing

Tested by Food Perspectives in Minneapolis, MN, (n=100) using French fries as a Model System. Results confirmed feasibility for 33+% (42% to be exact) reduction in Na content of fries as consumed.Tested by the sensory lab at University of Nebraska, Lincoln, NE – using Ham Slices as a Model System (n=38). Results indicated feasibility for 25% reduction in Na content in deli ham slices.Tested by Leatherhead Labs in the U.K., using Potato chips (crisps) as a Model System (n=30). Results confirmed feasibility for 25% reduction in Na content of crisps.

Slide12

12

Sensory Results-French FriesFood Perspectives, Minneapolis, MN

Complete Intensity Results by Sample Note:Scores are based on a seven-point hedonic scale, where 1 = not at all intense and 7 = very intense.

1.5g Diamond Crystal French Fry Salt

1.5g Salt Substitute

Mouthfeel (not at all greasy-very greasy)

3.2

3.3

Saltiness (not at all salty-very salty)

3.7

3.5

Aftertaste (no aftertaste-strong aftertaste)

2.9

2.8

Slide13

Complete Hedonic Analysis in French Fries by Food Perspectives, Inc. Minneapolis, MN

Attributes

1.5 g. Diamond

Crystal French Fry Salt

1.5 g. Nu-Tek Low Sodium Sea Salt

Overall Appearance

6.9

7.2

Overall Liking

7.2

7.2

Overall Flavor

7.2

7.1

Overall Texture

7.1

7.2

Overall Saltiness

6.3

6.1

Slide14

Functionality of Salt

Meat

Cheese

Sauce

Slide15

Water Activity

Molecular

Weight

Water

Activity

Slide16

Ionic Strength

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Interesting?

Slide18

Ground Beef Study using various salt and salt replacers

Ingredient usedWater drippingsFat drippingsTotal drippingsTable Salt11.0%13.0%24.0%50/50 NaCL/KCL12.2%12.6%24.5%Nu-Tek Low Sodium Sea Salt 508.4%11.3%19.7%

Salt levels used: 2.0%

Ground Beef trialed had 20% fat

Slide19

Demos Popcorn

Slide20

Nu-Tek Salts

Slide21

Questions

Slide22


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