Fresh meats and poultry are naturally low in sodium, however, processed meats and poultry require the addition of salts or phosphates to improve functionality and flavor. Potassium salt functions the same as salt to bind proteins together, inhibit microbial growth by decreasing water activity and increase water-binding capacity improving texture, tenderness and palatability of meat.
Salt for Life® has achieved significant levels of sodium reduction in processed meat and poultry products, up to 50% (please reference a sampling of our application successes below).
Salt for Life® has been shown to perform similarly to sodium chloride in key functional areas in processed meats and poultry including texture, protein extraction, yield, cooking loss, water activity and preservative qualities.
Salt for Life® 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® without removing additional ingredients is only a fraction of a penny per serving.
Professional sensory studies for processed meats and poultry have confirmed that there is no discernible difference in taste when Salt for Life® was substituted for sodium chloride.
Using Salt for Life® oftentimes provides the opportunity to remove multiple ingredients from a recipe — thus delivering a simpler, ‘cleaner label’.
In most applications, Salt for Life® can be used as a replacement for up to 50% replacement of sodium chloride and generally requires no modification to the order of inclusion.
|Item||Category||Industry Benchmark*||Nutek solution||Reduction|
|(mg sodium/100g)||(mg sodium/100g)|
|Pepperoni||Dry Fermented Sausage||1806||1280||-29%|
* “Draft Guidance for Industry: Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods.”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.