Nu-Tek Potassium Chloride Shown to Successfully Achieve 30% Reduced Sodium in Bakery Applications
Control and 30% reduced hamburger buns were produced having 675mg/ 100g and 475mg/ 100g of sodium, respectively. Samples were produced at a commercial bakery, and finished buns were sent to University of Nebraska for sensory analysis.
Nov 11 2011 --- Salt performs many functions in bakery products such as flavor, gluten strengthening, and fermentation regulation. While critical to formulating foods such as baked goods, excess salt is associated with negative health effects. Many food manufacturers are focused on reducing it to a healthier level. Grain products have been reported as being the largest contributor of dietary sodium.
Sodium chloride reduction frequently involves the use of potassium chloride which possesses some of the “salty” characteristics of sodium chloride but also imparts a metallic or bitter note. Nu-Tek Salt has developed a patented technology that minimizes the metallic note of potassium chloride to give a similar perception to that of salt. Ultimately, Nu-Tek Salt’s technology delivers significant sodium reduction with little to no impact on taste or functionality.
Although it is required for normal body function, an excess of sodium may contribute to hypertension and increased risk of cardiovascular disease and stroke. Conversely, adequate potassium consumption is associated with reduced blood pressure and decreased risk of cardiovascular disease. Therefore, a potassium chloride based salt replacer such as Nu-Tek’s addresses the imbalance between the two nutrients in many prepared foods.
A study was done in which the use of Nu-Tek Potassium Chloride (30% reduced sodium) was tested against a control in yeast leavened dough systems, showcasing double split, bran dusted hamburger buns. Control and 30% reduced hamburger buns were produced having 675mg/ 100g and 475mg/ 100g of sodium, respectively. Samples were produced at a commercial bakery, and finished buns were sent to University of Nebraska for sensory analysis.
No significant differences were found in overall appearance, salt flavor, texture, off flavor or overall flavor acceptability between the hamburger buns containing Nu-Tek Salt Potassium Chloride (30%reduced) versus the control. Also, there was no negative impact on production or yield associated with the Nu-Tek Salt products.
