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Nu-Tek claims 30% sodium reduction for bakery salt offering

By Oliver Nieburg , 21-Nov-2011

US ingredients firm Nu-Tek has conducted a study for its potassium chloride that it said showed its product can cut sodium in baked goods by around a third.

The company tested Nu-Tek Potassium Chloride against a control samples in different sized hamburger buns in a commercial bakery. It said finished buns were sent to the University of Nebraska for sensory analysis.

Nu-Tek said the study found little difference in texture, appearance and flavour and sodium had been cut 30% against the control sample.

The company said that most efforts to reduce sodium in bakery left a bitter and metallic taste, but believed its product had similar taste to salt.

It added that its product did not negatively impact production.

Cost comparison

Dustin Grossbier, director of quality and technology at Nu-Tek told: “There are other products out there for sodium reduction, but they tend to cost more and not be as functional.”

“Salt is one of the cheapest ingredients available, except maybe for water and air. As compared to Yeast Extracts, Flavor Systems or the like, Nu-Tek Potassium Chloride is more reasonably priced.”

He added that little to no processing changes were needed to use Nu-Tek Potassium Chloride.

According to Grossbier the product can be utilised in any dough system that can benefit from sodium reduction.

Perceived health benefits

The company said: “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,” it continued.

Therefore, a potassium chloride based salt replacer such as Nu-Tek’s addresses the imbalance between the two nutrients in many prepared foods.”

The product is available globally.

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