Teresa Isakson
SODIUM REDUCTION
TECHNICAL PRESENTATION
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
 Preservation



Dehydrates bacterial cell
Texture Aide
Strengthens Gluten in Bread
 Meats, helps hold onto water

Fermentation Control
 Color Developer

Meats
 Bread

CONS OF SALT IN FOOD

Health
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
Blood Pressuire
Stroke
Feelings of anxiety and stress
Muscle fatigue
Muscle weakness
Heart disease
Hypoglycemia
Diabetes
Obesity
Kidney Disease
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…….

Modified Potassium Chloride
GRANULATION SIZE
NaCL
KCL
MPC 200
MPC-100
FLAVOR
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.
11
SENSORY RESULTS-FRENCH FRIES
FOOD PERSPECTIVES, MINNEAPOLIS, MN
Complete Intensity Results by Sample
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
Note:
 Scores are based on a seven-point hedonic scale,
where 1 = not at all intense and 7 = very intense.
12
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
FUNCTIONALITY OF SALT
Meat
 Cheese
 Sauce

WATER ACTIVITY
IONIC STRENGTH
INTERESTING?
GROUND BEEF STUDY USING VARIOUS SALT AND
SALT REPLACERS
Ingredient used
Water drippings
Fat drippings
Total drippings
Table Salt
11.0%
13.0%
24.0%
50/50 NaCL/KCL
12.2%
12.6%
24.5%
Nu-Tek Low Sodium
Sea Salt 50
8.4%
11.3%
19.7%
Salt levels used: 2.0%
Ground Beef trialed had 20% fat
DEMOS POPCORN
Salt
Nu-Tek Low Sodium
Sea Salt 50
Flavor
Flavor
Pros/Cons
Pros/Cons
NU-TEK SALTS
Why?
•Flavor
•Economics
•Functionality
•Process Stability
•Natural
•Improved texture in meats
•Improved water holding
abilities in meat
•Improved functionality in low
sodium cheese
QUESTIONS