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

Shelf-life enhancement of oils in deep frying conditions

Shelf-life enhancement of oils in deep frying conditions

Mane Kancor Ingredients Pvt. Ltd. | 04-Aug-2022 | Technical / White Paper

The current food industry crisis is multi-fold in nature that has impacted the edible oil markets globally. The situation has forced manufacturers to settle...

Cracking down on acrylamide

Cracking down on acrylamide

DSM Food Specialties | 15-Jul-2022 | Technical / White Paper

The biscuit and cookie market is changing fast, as we see increasing numbers of free-from, functional and premium products hitting an already-crowded marketplace.

Related suppliers

Follow us

Products

View more

Webinars