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Teresa Isakson. Sodium Reduction Technical Presentation. Sodium reduction in food background Nu- Tek Salt? Sodium and Flavor Sodium and Functionality Demos Conclusion. Outline. Why Do you Add Salt to foods?. Flavor Preservation Dehydrates bacterial cell Texture Aide

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Presentation Transcript
outline

Sodium reduction in food background

Nu-Tek Salt?

Sodium and Flavor

Sodium and Functionality

Demos

Conclusion

Outline
why do you add salt to foods
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
potassium
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.

potassium cloride benefits
Potassium Cloride Benefits
  • Potassium

Blood Pressuire

Stroke

Feelings of anxiety and stress

Muscle fatigue

Muscle weakness

Heart disease

Hypoglycemia

Diabetes

Obesity

Kidney Disease

salt substitution
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.
nu tek salt is
Nu-Tek Salt is…….
  • Modified Potassium Chloride
granulation size
Granulation size

NaCL

KCL

MPC 200

MPC-100

sensory testing
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.
sensory results french fries food perspectives minneapolis mn
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.

complete hedonic analysis in french fries by food perspectives inc minneapolis mn
Complete Hedonic Analysis in French Fries by Food Perspectives, Inc. Minneapolis, MN
functionality of salt
Functionality of Salt
  • Meat
  • Cheese
  • Sauce
water activity
Water Activity

Molecular

Weight

Water

Activity

ground beef study using various salt and salt replacers
Ground Beef Study using various salt and salt replacers

Salt levels used: 2.0%

Ground Beef trialed had 20% fat