Meeting the sodium reduction needs for bakery, meat, … the sodium reduction needs for bakery,...
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Meeting the sodium reduction needs for bakery, meat, poultry and dairy applications Dr Yan Huang, Senior Scientist, Innophos
Transcript of Meeting the sodium reduction needs for bakery, meat, … the sodium reduction needs for bakery,...
Meeting the sodium reduction needs for bakery, meat, poultry and dairy applications
Dr Yan Huang, Senior Scientist, Innophos
Phosphate Innovations to Overcome Functionality Challenges in Low Sodium Foods
Presented by Yan Huang, PhD, Innophos, Inc.
©2011 Innophos, Inc. All rights reserved 2.11
February 2011
Agenda
Innophos introduction
Reducing sodium in processed foods -
technical challenges and alternative ingredient approach
Reducing sodium in processed meat - case study
Reducing sodium in process cheese - case study
Lowering sodium in chemically leavened bakery goods –
case study
Summary
Overview of Innophos
February 2011
Over 100 years of phosphate experience with a rich
history stemming from Victor Chemical, Stauffer Chemical,
Rhône-Poulenc, Albright & Wilson and Rhodia
North American phosphate business of
Rhodia sold to Bain Capital in August 2004;
and IPO on November 2, 2006
(NASDAQ – IPHS)
Leader in the full range of phosphate products
with 7 production sites in the US, Canada
and Mexico
Approximately $667 MUSD sales and
1100 employees in 2009
Consumers Are Concerned About Sodium
February 2011
Question: “Which of the following information, if any, do you use
on the Nutrition Facts panel?” Check all that apply.
Source: 2010 (n = 698), 2009 (n = 763) IFIC Food & Health Surveys
Processed Foods are Major Sodium
Contributor
February 2011
Proportional Sodium Contribution of Major Food Groups to Annual UK Purchases*
February 2011
*Muruchu C.N., 2010, Am J Clin Nutr
Reducing Sodium While Maintaining Functionality with Ingredient Innovations
Can NaCl functionality be partially replaced by other
ingredients?
Advances in ingredient technology have made it possible to
replace some salt used
Other than NaCl, what are the other ingredients
contributing significantly to overall sodium in the
products?
Alternatives to other (non-salt) sodium containing food
ingredients do exit
February 2011
The difficulty of reducing sodium without losing desirable
physical properties is very product specific
Sodium Contribution in Meats
SODIUM CHLORIDE
(79 %)
Sodium Phosphate
Sodium Lactate
Sodium Diacetate
Sodium Nitrite
Monosodium Glutamate
Sodium Benzoate
Sodium Ascorbate
Sodium Propionate
Hydrolyzed Vegetable
Proteins
Sodium Bicarbonate
Smith, 2008
Approaches to Reduce Sodium in Processed
Meats
Maximizing the functionality of
non-chloride salts (such as
phosphates) to lower the level of
sodium chloride usage
Replacing all or part of the NaCl
with other chloride salts
Other new processing
techniques and process
modification
February 2011
Use of Phosphates Can Lower the Level of
NaCl Needed in Processed Meats
February 2011
Adapted from Madril and Sofos (1985a).
Net Na+: 1.25% and STPP, 559mg/100g vs. 2.5% NaCl at 983mg/100g
43% reduction
Additional Sodium Reduction Can Be Achieved by Low Sodium Phosphates
FeaturesLow sodium content (93%
less sodium)
Fast and complete solubility
Benefits10-30% sodium reduction in the finished product
1 to 1 replacement for STPP
ApplicationsMulti-purpose use across all meat applications
February 2011
Curavis® So-Lo 93 E450
Further Sodium Reduction Can Be Achieved by Low Sodium Phosphates
STPP
February 2011
Curavis® So-Lo 9315% Na Reduction
Nutritional Comparison – Deli Ham
Approaches to Reduce Sodium in Process Cheese Products
February 2011
Mark E. Johnson et al. 2009
Sources of sodium in process cheese*
Approaches to Reduce Sodium in Process Cheese Products
Incorporating reduced- or non-sodium
based emulsifying salts
Selecting low sodium natural
cheese/other protein sources with less
sodium
Safety of process cheese: PC falls into
low-acid canned foods category,
anaerobic spore-forming microorganisms
are the major concern. Multiple hurdle
technology is a good option
February 2011
Sodium Reduction Can Be Achieved by Low Sodium Emulsifying Salts
Features
50% less sodium
Excellent emulsifying properties
Good flavor profile
Benefits
15-35% sodium reduction in the finished product
1 to 1 replacement for traditional emulsifying salts
Applications
Process Cheese, Process Cheese Food and
Process Cheese Spread
February 2011
Textur-Melt™ LS 50 E 339, 340
Sodium Reduction Can Be Achieved by Low Sodium Emulsifying Salts
February 2011
*Different letters in the same column indicate significant difference (P<0.05) by Duncan‟s New
Range Multiple test in SAS 9.0; **based on a 9-point hedonic scale.
Sodium Reduction Can Be Achieved by Low Sodium Emulsifying Salts
February 2011
DSP.2H2O Textur-Melt™ LS 5020.6% Na Reduction
Nutritional Comparison – Process Cheese
Approaches to Reduce Sodium in Chemically Leavened Bakery Products
February 2011
Sources of sodium in formulations
Approaches to Reduce Sodium in Chemically
Leavened Bakery Products
Change soda base
Potassium, Ammonium
Vary leavening acids
Calcium vs. Sodium
Combinations
Leavening acids
Bicarbonate sources
February 2011
Innophos Leavening Acids for Low Sodium
Applications
Calcium Phosphates Regent 12XX - Monocalcium Phosphate,
Monohydrate
V-90 - Monocalcium Phosphate, Anhydrous
Dicalcium Phosphate, Dihydrate
Cal-Rise - Calcium Acid Pyrophosphate/MCP-A
Sodium Aluminum Phosphate & Blends Levair - SALP
Dough-Rise - SALP/ Cal-Rise
Actif-8 - SALP/MCP-A
February 2011
Cal-Rise Calcium Phosphate E450, 341 Patented product
Slow acting non-sodium leavening acid
Neutral flavor, bland taste
Calcium content 18%
Dough conditioning effect
Typical NV = 72
Excellent one to one replacement for SAPP# 28
February 2011
Innophos Leavening Acids for Low Sodium
Applications
February 2011
February 2011
Innophos Leavening Acids for Low Sodium
Applications
Reducing Sodium in Bakery Products by Low
Sodium Leavening Acid
February 2011
BP Pyro (SAPP 28) Cal-Rise®
Reducing Sodium in Bakery Products by Low Sodium Leavening Acid
February 2011
SAPP 28Cal-Rise®
27.3% Na Reduction
Increase in Calcium to 10%
Nutritional Comparison – Yellow Layer Cake
Summary
The ultimate aim of reducing sodium in the diet can be achieved
if a cooperative approach is established and a full understanding
of the technological problems associated with sodium reduction
is realized
Ingredient innovation and optimization is an effective way to
lower sodium in different foods
Phosphates‟ versatile chemical properties in interacting with
other food components make them a very useful tool to lower
sodium in processed foods while maintaining the physical
functionalities
February 2011
Questions?
Contacts
John Brodie, Baking Technical Service
E-mail: [email protected]
Gene Brotsky, Meat Technical Service
E-mail: [email protected]
Yan Huang, Senior Scientist
E-mail: [email protected]
Amr Shaheed, Dairy Technical Service
E-mail: [email protected]
February 2011
www.innophos.com
