Food Processing - August 2008 - (Page 33)

INGREDIENTS Ask the Expert Ryan Bowen Food Technology Specialist IcL performance products says keep the sodium from salt in your formulations and eliminate it elsewhere – such as replacing leavening agent sodium acid pyrophosphate with potassium and calcium phosphates. lege of Preventive Medicine and the International Society on Hypertension in Blacks. Sodium is an essential nutrient when consumed in moderation, but the American Heart Assn. recommends limiting intake of sodium to 2,300mg per day, the amount in a single teaspoon of salt. But salt intake in the developed world has reached far beyond recommended levels, much of it due to processed foods. Today it is estimated that about 10 percent of our sodium is found naturally in food, 10 percent comes from direct addition by the consumer and 75 percent of sodium intake derives from the consumption of processed foods where the levels are not readily apparent to the consumer. “The primary barrier to a successful sodium reduction solution is that no single ingredient can be used to replace the functionality of salt in food,” says Peter Kempe, president of DSM Food Specialties USA Inc. (www.dsm. com), Parsippany, N.J. “Ingredient suppliers must develop new technologies that help food manufacturers find innovative solutions to the challenge of reducing the sodium content of processed foods. We know the food industry takes this issue very seriously and we partner regularly with major food manufacturers to help them achieve their internal sodium reduction targets,” adds Kempe. One of DSM’s solutions is yeast extracts, which allow reductions in sodium levels with no adverse effect on taste and minimal alteration of the food manufacturing processes. Maxarome yeast extracts give products balance and umami taste sensation, while accelerating flavor intensity and release. Adding Maxarome Q to a food product allows reduction of sodium content 25-50 percent without compromising palatability, mouthfeel, organoleptic structure or taste authenticity. Leavening ingredients that rely on sodium acid pyrophosphate are another “hidden” source of sodium. ICL Performance Products LP (www.astaris.com), St. Louis, replaced sodium acid pyrophosphate with potassium and calcium phosphates. One result is new Levona Brio, part of the Levona family of zero-sodium and calcium-enriched leavening agents, which enable food manufacturers to formulate baked products that may be able to incorporate both “low-sodium” and “a good source of calcium” messages for baking powders, cakes, biscuits, muffins and tortillas. Much ado about sweeteners What should I consider when choosing a modiﬁed atmosphere packaging (MAP) solution provider? Air Products’ Freshline® MAP solutions offer more than high-quality, foodgrade gases—they provide an integrated approach that includes equipment, engineering, laboratory, on-site trials, and food-related technologies to help make MAP implementation easier for customers. Freshline MAP is designed around the interactions of your product with the optimized atmosphere, ﬁlm and packaging equipment to help deliver the highest-quality product possible to you and your customers. And our dedicated technical team provides guidelines on shelf life based on over 20 years of experience to help your MAP system operate at maximum efﬁciency. Freshline MAP reﬂects Air Products’ continuing commitment to the food industry, providing a single point of reference for customers. For more information on Freshline MAP solutions, call 800-654-4567, code 511. While supplies last, we’ll send you a Rand McNally road atlas to help keep you moving in the right direction. A The right solution provider is a key to bringing your products to market faster. Nothing on the consumer hit list has been more controversial lately than sweeteners. With the highly promoted but logically challenged case for blaming the obesity epidemic on high-fruc- ‘Natural’ Victory for HfcS June and July were sweet months for high-fructose corn syrup. A federal judge in New Jersey in June threw out a lawsuit against Snapple that claimed the use of the phrase “all natural” on the iced tea’s label was deceptive because the drink contains high-fructose corn syrup. A month later, an fDA agency confirmed it would not object to the use of the term natural for HfcS. In addition to those defenses of HfcS’ “natural” claim, the American medical Assn. issued a policy statement that it does not see credible evidence that HfcS contrinutes to obesity any more than other sweeteners. Those stories are on our web site, with deeper links to the original sources. See www.foodprocessing.com/industrynews/2008/072.html. tell me more www.airproducts.com/ food © Air Products and Chemicals, Inc., 2007 (27463) I8 fooDpRocESSING.com http://www.dsm.com http://www.astaris.com http://www.dsm.com http://www.airproducts.com/food http://www.FoodProcessing.com/industrynews/2008/072.html http://foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - August 2008

Food Processing - August 2008 Contents Editor’s Plate NewsBites Special Report Rollout Food Biz Kids The Top 100 Ingredients Show Report Plant Operations MRO Q&A Case History New Supplier Products Toops Scoops

Food Processing - August 2008

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