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Sodium Reduction Technical Presentation

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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Sodium Reduction Technical Presentation

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  1. Teresa Isakson Sodium ReductionTechnical Presentation

  2. Sodium reduction in food background Nu-Tek Salt? Sodium and Flavor Sodium and Functionality Demos Conclusion Outline

  3. 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

  4. Cons of Salt in Food • Health

  5. 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.

  6. Potassium Cloride Benefits • Potassium Blood Pressuire Stroke Feelings of anxiety and stress Muscle fatigue Muscle weakness Heart disease Hypoglycemia Diabetes Obesity Kidney Disease

  7. 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.

  8. Nu-Tek Salt is……. • Modified Potassium Chloride

  9. Granulation size NaCL KCL MPC 200 MPC-100

  10. Flavor

  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.

  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.

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

  14. Functionality of Salt • Meat • Cheese • Sauce

  15. Water Activity Molecular Weight Water Activity

  16. Ionic Strength

  17. Interesting?

  18. Ground Beef Study using various salt and salt replacers Salt levels used: 2.0% Ground Beef trialed had 20% fat

  19. Demos Popcorn

  20. Nu-Tek Salts

  21. Questions

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