Major health organizations, such as the American Heart Association, continue to strongly recommend that the food industry slash sodium levels in processed foods to help reduce factors that might contribute to high blood pressure and other health issues. And consumers are starting to get the message. In Aug. 2009, Chicago-based Mintel International suggested that sodium is “the new trans fat” in the food world, and a survey showed over one-quarter (25.7%) of consumers “always” watch their salt intake, while over half (51.5%) “always or usually” keep and eye on how much salt is in their foods.
As a result, more food processors are seeking viable solutions to cutting sodium levels—but without sacrificing taste. Cured and processed meats sometimes contain relatively high levels of sodium. However, using CURAVIS So-Lo 93 from Innophos in such products can provide a dramatic sodium reduction without a loss in flavor intensity—and even improve flavor in some products.
So-Lo 93, a blend of potassium and sodium pyrophosphates, has 93% less sodium than standard sodium phosphates. In products that contain less than 1% salt, So-Lo 93 can enable sodium reductions of more than 40%. It’s particularly well-suited to partial sodium replacement in meats with less than 1% salt “because it achieves significant sodium reduction with minimal effect on flavor and yield,” says Gene Brotsky, technical service, meat, seafood & poultry. Deli poultry breasts and roast beef, which do not typically have particularly high levels of salt (generally 1.25% to 1.75% for poultry, and less than 1% for roast beef), are also good candidates for partial sodium replacement with the polyphosphate blend.
The polyphosphate blend also acts as a binder in deli meats. “So-Lo helps deli meats achieve good yield, texture and sliceability,” says Brotsky. “Fresh flavor is retained, because So-Lo acts as an antioxidant in cooked meats.”
Meats destined for use in canned soups are also prime candidates. In one trial, Innophos treated chicken breast and beef with a So-Lo 93 solution and a low-sodium salt substitute, then refrigerated them overnight. They were then cooked, diced and frozen before adding them to canned soups and retorting. Side-by-side analysis showed the soups had desirable salt intensity while cutting sodium levels in the products by 30%. So-Lo 93 is also recommended for use in marinades and seafood.
Innophos, Inc.
259 Prospect Plains Road, Building A
P.O. Box 8000
Cranbury, NJ 08512-8000
Phone: 866/631-7394
E-mail:
eugene.brotsky@innophos.com
Website:
innophos.com
