Basel, 02 July 2012

Jungbunzlauer launches new ingredients and solutions for sodium reduction

Sodium reduction is a top reformulation trend to make processed food healthier. According to WHO, high sodium intake is linked to detrimental effects on blood pressure and also increases the risk for cardiovascular diseases. In September 2011, the United Nations General Assembly committed to work towards reducing the use of salt in the food industry [1] which will put further pressure on stakeholders to lower sodium consumption. Also in the EU, “the European Commission will continue […] to secure quantifiable commitments from the food industry and ensure that effective mechanisms for monitoring salt reduction programs are in place” [2].

Most countries significantly exceed the tolerable upper intake level which was set by e.g. the Food and Nutrition Board in the USA at 2.3g sodium (=5.8g salt) per day [3]. Salt (sodium chloride) is the main contributor of sodium in our diet, followed by sodium containing food additives in bakery, meat and cheese products.

On July 2nd, Jungbunzlauer officially launches its expanded range of HealthyChoices ingredients and solutions to tackle sodium content in processed foods:

New sub4salt® plus with improved performance: To increase the versatility and applicability of Jungbunzlauer’s salt substitute, four new blends named sub4salt® plus have been developed recently which show specific benefits compared to the classic version: (i) New compositions with organic potassium mineral salts instead of sodium gluconate, (ii) selection between 35% or 50% sodium reduced versions and (iii) improved performance in specific applications such as bakery and snacks.

The classic salt sub4salt® with new recipes for salt substitution: Jungbunzlauer’s sub4salt® is successfully used world-wide as a salt replacer in processed food as well as a low sodium table top salt. The 1:1 replacement enables sodium reduction by 35% without having adverse effects on the sensory profile or functionality in these applications. Recent focus was put on American food which is very popular world-wide, but also responsible for a high sodium intake. Jungbunzlauer’s Application Technology Center developed 11 new recipes with min. 25% reduced sodium compared to control with a strong focus on the taste profile. In order to prove general acceptance, sensory testing was performed with 64 typical consumers, more than half of them American citizens. Both versions of the recipes covering main & side dishes, sauces and snacks were compared in terms of taste and saltiness and did not show significant differences.

odium free leavening with glucono-delta-lactone (GdL): Jungbunzlauer’s glucono-delta-lactone (GdL) is a sodium free leavening agent which can replace food additives such as sodium acid pyrophosphate (SAPP) in bakery products. Replacing SAPP with GdL in baking powder leads to a sodium reduction of approx. 30% and eliminates the soapy after taste caused by SAPP in the final product. Additionally replacing sodium bicarbonate with potassium bicarbonate in the baking powder reduces the total sodium content of bakery products (e.g. muffins, pancakes, cakes, waffles) in total by > 50%.

Replacement of sodium containing food additives with potassium salts: Jungbunzlauer is a manufacturer of potassium containing ingredients derived from citric, gluconic and most recently also lactic acid which find increasing usage in processed food e.g. for pH regulation, preservation or emulsifying. Due to their similar characteristics and pleasant taste profiles, Jungbunzlauer tripotassium citrate, potassium gluconate and potassium lactate are suitable to replace sodium containing food additives, e.g. in bakery, meat and dairy applications.

For questions and further information, please contact:
HealthyChoicesJungbunzlauer.com

[1] Political declaration of the High-level Meeting of the General Assembly on the Prevention and Control of Non-communicable Diseases, September 2011, http://www.un.org/en/ga/ncdmeeting2011

[2] European Commission (2012), Implementation of the EU Salt Reduction Framework, http://ec.europa.eu/health/nutrition_physical_activity/docs/salt_report_en.pdf

[3] Food and Nutrition Board, Institute of Medicine (2005), Dietary Reference Intakes for Water, Potassium, Sodium, Chloride and Sulfate. Chapter 6: Sodium and Chloride. National Academic Press, Washington, DC, p. 247–392. http://www.nap.edu/catalog.php?record_id=10925