Milling & Baking News - June 28, 2011 - 24

Food Ingredient Solutions 
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from salt and a bulking agent of the manufacturer’s choosing. A micron to sub-micron particle ingredient, SALiTe has been shown effective in reducing salt by 25% to more than 50% in topical applications, according to S.K. Patil & Associates, Inc., Munster, Ind., which owns a patent-pending process to make the ingredient. “Regular salt is not readily soluble in saliva because of its high density and large particles size,” S.K. Patil & Associates said. “When these particles are sprinkled on foods for immediate consumption or during further processing, they provide low-intensity, long-lasting, spotty salty taste. “SALiTe delivers a much improved dissolution providing equal salty taste as table-top salt by a significant reduction of salt particles to micron to sub-micron particle size, resulting in a significant lowering of sodium intake with the effect of normal salting on topical applications.” Potential grain-based food applications include pretzels, crackers, baked foods and popcorn. SALiTe includes salt and a bulking agent such as maltodextrin or starch. Since the ingredient does not require salt substitutes such as potassium or magnesium salts, no flavor-masking agents are needed. SALiTe may be coblended with spices, flavors, colors and flow agents. Sakharam K. Patil, president of S.K. Patil & Associates, and Ya-Jane Wang, a professor of food science at the University of Arkansas, developed SALiTe. Salt has other benefits besides flavor. Sodium inhibits bitterness, which releases sweetness, Dr. Keast said in the June 13 I.F.T. session. According to the Dietary Guidelines for Americans 2010, salt as a food ingredient has multiple uses, such as in curing meat, baking, masking off flavors, retaining moisture and enhancing flavor. Salt acts as a preservative, and sodium is found in the leavening systems of baked foods, which means companies wanting to reduce sodium in their products have many avenues of action. “Where can you pluck from?” said Janice Johnson, applications/technical service leader for Cargill, in the June 13 I.F.T. session. “Where can you pull from?” Leavening system alternatives Bread historically has had salt
24 / June 28, 2011 Milling & Baking News

levels as high as 2% while current formulations are about 1.8%, said Barbara Heidolph, technical service principal for ICL Performance Products LP, St. Louis. “The industry has been challenged to get the salt level down to 1% or less, which has been achieved outside the United States,” she said. Salt accounts for about 50% of the sodium in chemically leavened products, Ms. Heidolph said. In many of those products, a reduction of 10% to 20% may be done with minimal impact on sensory characteristics. “For the baking industry there are two large groupings of products: yeast-leavened and chemically leavened,” she said. “For yeastleavened products, the primary source of sodium is salt. Reduction in salt is constrained by the fact that it aids in gluten function and therefore impacts bake volume and texture. This is of course in addition to flavor. “For chemically-leavened products, sodium comes from salt, sodium bicarbonate and the leavening aids. The soda and acids are what provides the volume during baking, therefore reduction is challenging as leavening is a must.” Alternative leavening systems are on the market. Innophos, Cranbury, N.J., offers CalRise as a one-to-one replacement for sodium acid pyrophosphate (SAPP) 28 in leavening systems. Besides reducing sodium, Cal-Rise provides calcium content of 18%. A chemical mixture of calcium acid pyrophosphate (CAPP) and monocalcium phosphate, CalRise has been shown to work in layer and snack cake products, biscuits, scones, muffins, pancakes, batters and breadings, dry mixes, self-rising flour, baking powders and flour tortillas. ICL Performance Products also offers alternative leavening systems. Replacing SAPP with CAPP may provide an instant reduction in sodium of up to 25%, Ms. Heidolph said. The company has four grades of CAPP with reaction rates similar to SAPP leavening grades. Levona Allegro is similar to SAPP 40 and is the fastest-acting system. Levona Brio is similar to SAPP 28 and is moderate in reaction rate while Levona Mezzo is similar to SAPP 26 and is slow and Levona Opus is similar to SAPP 22 and is very slow and stable.

Study associates low sodium intake with higher mortality
recent study casts doubt on whether sodium intake may have a negative impact on heart disease. Lower sodium excretion was associated with higher cardiovascular disease mortality in a study of 3,681 white Europeans appearing on-line May 4 in The Journal of the American Medical Association. The Salt Institute, citing the study, called on government agencies to stop their sodium reduction agendas and said the recommendations on sodium in the Dietary Guidelines for Americans should be amended. Peter Briss, a medical director at the Centers for Disease Control and Prevention in Atlanta, said the study will not alter the C.D.C.’s view on sodium intake. He said one single report does not change a large body of evidence that demonstrates lower sodium intake is associated with lower blood pressure and better cardiovascular health. The Dietary Guidelines for Americans 2010 says on average the higher a person’s sodium intake, the higher that person’s blood pressure and that keeping blood pressure in a normal range reduces a person’s risk of cardiovascular disease, congestive heart failure and kidney disease. MBN Ms. Heidolph said ICL Performance Products has received many inquiries about sodium reduction from customers, but other factors have made grain-based foods companies hesitate to take sodium out of their products, Ms. Heidolph said. Salt alternatives cost more and taking out salt impacts sensory attributes of products. Additionally, so far, no governmental body has created regulation to force companies to reduce sodium in products. Interest recently has picked up for Cal-Rise and sodium reduction in general, said John Brodie, technical service manager, baking, for Innophos. “People are actually doing projects to reduce sodium,” he said. “We’re past the exploratory stage.” Mr. Brodie noted two developments
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Milling & Baking News - June 28, 2011

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