Baking & Snack - October 2020 - 40

SODIUM REDUCTION

derstand its seasonings and how salt functioned within
them to find ways to tweak the formulas to accommodate the sodium reduction impacts.
"Our breakthrough is the year we spent learning
how salt impacts dairy perception for our consumers,"
Dr. McDonald explained. "Now we understand as the
sodium gets reduced what effect that has, and we've developed individual strategies to mitigate those effects.
That's our magic bullet: Learning a lot about the impact
of salt and the negative impact of taking it out, and we've
been able to negate that without using salt replacers."
One of the reasons Land O'Lakes has been successful is
the control it has over its seasonings. The company manages its products from sourcing to manufacturing, formulating and producing the final ingredient in spray dryers.

MASKING AGENTS CAN
BE USED TO BLOCK THE
BITTER FLAVORS, BUT
THESE INGREDIENTS CAN
BE EXPENSIVE OR NOT
LABEL-FRIENDLY.
"When we're reducing the sodium of an existing ingredient, we have full control over all the components," said
Susan Reed, senior R&D manager, customer solutions
team, Land O'Lakes. "We're able to manipulate the building blocks and rearrange them to bring the salt down and
bring other components up to balance everything out."

Going in another direction
Salt replacers can be another way to achieve lower sodium levels. These can be used with salt or replace it but
substitutes can sometimes require taste modulators to
overcome off-notes that may be present.
"Numerous salt substitutes and taste-enhancing solutions are available in the marketplace for formulators,
with potassium-based salt substitutes being the most
widely used solution," Mr. Knudson said. "Potassiumbased substitutes impart a salty flavor, but some may be
limited in usage level due to a bitter or metallic aftertaste."
Masking agents can be used to block the bitter flavors, but these ingredients can be expensive or not
label-friendly.
NuTek Food Science employs a patented process to
eliminate bitter or metallic off-flavors in potassium chloride without using bitter blockers or flavor enhancers.
Chemical leavening in applications like crackers provides an avenue for
sodium reduction that doesn't affect taste.
Svetlana Lukienko

40 Baking & Snack October 2020 / www.bakingbusiness.com


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Baking & Snack - October 2020 - 1
Baking & Snack - October 2020 - 1
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