Technical Presentation. Teresa Isakson. Outline. Sodium reduction in food background. Nu-. Tek. Salt?. Sodium and Flavor. Sodium and Functionality. Demos. Conclusion. Why Do you Add Salt to foods?. Flavor. ID: 204216
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Sodium ReductionTechnical Presentation
Sodium reduction in food background
Sodium and Flavor
Sodium and Functionality
Why Do you Add Salt to foods?
Dehydrates bacterial cell
Strengthens Gluten in Bread
Meats, helps hold onto water
Cons of Salt in Food
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
Feelings of anxiety and stress
: Substitutes for NaCL, example KCL
: Accentuate the saltiness of existing Salt in Food. Yeast extracts, HVP and amino acids
This includes various spices and seasonings and flavoring compounds.Slide8
Nu-Tek Salt is…….
Modified Potassium ChlorideSlide9
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
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)
Saltiness (not at all salty-very salty)
Aftertaste (no aftertaste-strong aftertaste)
Complete Hedonic Analysis in French Fries by Food Perspectives, Inc. Minneapolis, MN
1.5 g. Diamond
Crystal French Fry Salt
1.5 g. Nu-Tek Low Sodium Sea Salt
Functionality of Salt
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% fatSlide19
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