Baking & Snack - December 2018 - 46

SODIUM REDUCTION

Chemically leavened baked
goods such as muffins offer
bakers another avenue for
sodium reduction than just
reducing or replacing salt.
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develop the gluten in a bread formula the same way
sodium chloride does. "Potassium chloride will slow
down the fermentation rate so you don't get a lot of gas
produced," Dr. Johnson explained. "It will help form a
strong, tight gluten that will hold in the gas from the
yeast fermentation so you get a nice uniform air-cell distribution in the bread."
A challenge with potassium chloride, however, is the
taste. While it does have a salty flavor, its bitter aftertaste
often needs to be remedied either in processing or specialty salt replacers.
A year ago, Cargill commissioned a plant to make potassium chloride. This not only provided the company
and its customers with a controlled supply chain, but
it also enabled Cargill to control the size and shape of
potassium chloride to get better taste and functionality.
"Every time you do that you get different sensory properties, which can be pretty effective, especially in topical
applications," Dr. Johnson said.
By changing the shape or size of potassium chloride,
she said, the granules or flakes will dissolve at a faster
rate and provide a saltier flavor perception. This enables
a baker to use less salt or potassium chloride for the

same flavor impact, therefore reducing sodium.
Lesaffre's technical team manages the bitter taste of
potassium chloride with flavor enhancers such as yeast
extracts and deactivated dry yeast. While yeast extracts
have long been used in other food categories to enhance
flavor, bakers are increasingly using them to accommodate off-flavors or the loss of flavor when lowering salt
levels or replacing some salt with potassium chloride.
To improve dough strength, Mr. Deniaud said Lesaffre
works with bakers to develop a combination of enzymes
and oxidizing agents in specific products.
NuTek's Salt for Life product employs a patented
process that removes the metallic flavor commonly associated with potassium chloride. In partnership with
NuTek, Cain Food Industries has seen as much as 40%
- sometimes more - sodium reduction with Salt for
Life. "It delivers the salt intensity you look for when
eating baked goods, but without the sodium content,"
said Tom McCurry, managing director and COO, Cain
Food Industries.
This enables bakers to formulate with potassium chloride without using a flavor masker. "This helps keep cost
under control and deliver a shorter ingredient deck," he said.

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December
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