Grain-based products have been identified as the largest contributor of sodium to our diets. In baked goods, the most significant source of sodium is the added salt which not only adds flavor but serves a functional purpose. Replacing a portion of the salt with potassium salt will provide the same functionality as salt by strengthening the gluten structure, regulating yeast development and limiting microbial activity.
Salt for Life® 100 has achieved significant levels of sodium reduction in baked goods and snacks of up to 50% (please reference a sampling of our application successes below).
Salt for Life® 100 has been shown to perform similarly to sodium chloride in key functional areas in bakery applications including texture, water activity and shelf life. In select bakery items, modest reductions in proof time have been observed.
As noted above, using Salt for Life® 100 often allows for the removal of multiple ingredients from a recipe thus delivering a cost-neutral or less expensive solution. Furthermore, the incremental cost of using Salt for Life® 100 without removing additional ingredients is only a fraction of a penny per serving.
Professional sensory studies for baked goods and snacks have confirmed that there is no discernible difference in taste when Salt for Life® 100 was substituted for sodium chloride -- even at significant reduction levels.
Using Salt for Life® 100 oftentimes provides the opportunity to remove multiple ingredients from a recipe — thus delivering a simpler and ‘cleaner label’.
In most applications, Salt for Life® 100 can be used as a 1:1 replacement for sodium chloride at up to a 50% replacement and typically requires no modification to the order of inclusion.
|Item||Category||Industry Benchmark*||Nutek solution||Reduction|
|(mg sodium/100g)||(mg sodium/100g)|
|Flour Tortilla||Chemically Leavened||750||406||-46%|
|Pizza Dough||Yeast Leavened||480||284||-41%|
|Sandwich Bun||Yeast Leavened||523||389||-26%|
|English Muffin||Chemically &
* “Draft Guidance for Industry: Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods.” FDA U.S. Food and Drug Administration IV Appendix, Table 1, June 2016, www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm494732.htm. Updated 11 July 2016.