Yeast extract cuts salt but keeps flavour

By staff reporter

- Last updated on GMT

Related tags Bread Taste Salt

US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.

The natural yeast extract replacers have been designed for use in creating bread, speciality breads and pizza crust doughs.

SSI claims the ingredients preserve flavour while allowing manufactures to cut sodium levels and still retain the fluffy texture of dough.

Salt is one of the hardest ingredients to replicate due to its functionality and its flavour enhancing qualities. It performs numerous essential functions in processing, including binding and extending shelf-life.

But with health concerns over the ingredient's role in raising blood pressure, finding ways to reduce sodium content without reducing taste or impairing bread structure has become an increasing priority for bakery manufacturers.

SSI's new line of salt-cutting additives include replacer 886 which can be dosed at a 1:3 ratio in white breads, specialty breads and pizza crust doughs.

Product manager Kevin McDermott said: "#886 is a blend of KCl (potassium chloride), sugar, yeast extract, and flavours used to hide the bitterness of potassium chloride. The product retains a salty perception that will not work against the active yeast of a dough system."

The company is also currently developing snack flavourings for pretzels in four different flavours.

Related topics Processing & Packaging Ingredients

Related news

Show more

Related products

show more

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Plant-based prowess

Plant-based prowess

Content provided by ADM: Innovation that Feeds the Future | 18-Oct-2023 | Case Study

Today, a unique challenge faces food producers. As plant-based awareness grows, consumers are becoming more conscientious of what they eat and how it fuels...

Tomorrow’s bakery shortenings. Today.

Tomorrow’s bakery shortenings. Today.

Content provided by Cargill Oils | 10-Oct-2023 | White Paper

“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are...