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Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
Salt Reduction
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Salt Reduction

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Salt Reduction …

Salt Reduction
Dinnie Jordan
Uploaded by http://www.localentrepreneur.com.au

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  • 1. Salt ReductionDinnie Jordan, DirectorAustralian Society of Baking,Spring Conference 2013
  • 2. • What’s happeningaround the world?• Giving cake bakersoptions to reducesodium
  • 3. What’s the problem withsodium?• ‘Overwhelming’evidence that excesssodium raises bloodpressure• Costly to Health Service
  • 4. Death attributed to 19 leading risk factors, by country income level, 2004 (World Health Organization, 2009)
  • 5. Around the world• 32 countries have active salt reduction initiatives– 26 countries led by government– 5 by non government– One by industry• 28 countries working with the food industry• 10 have back of pack labelling schemes• 28 countries have consumer awareness schemes
  • 6. Global Food Companies• General Mills– Aim to reduce sodium level by 20% before 2015• Kraft Foods– Since 2005 they have reduced the salt in over 1800products• Puratos– Between 2006 and 2010 they have decreased the amountof sodium by up to 50% in some products
  • 7. What’s happening inAustralia?• Reformulation targets issued by Food and HealthDialogue for various food categories• Companies engaged include:– George Weston Foods– Goodman Fielder– Allied Mills– General Mills– Coles– Woolworths– Aldi
  • 8. World Health Organisationrecommended maximum salt• 5g salt per day
  • 9. Salt Reduction inAustralia and New Zealand• FSANZ recommends adults eat less than 6g salt/day• AWASH suggests current intakes are:– Australian men – 10g/day– Australian women – 7g/day• The National Nutrition Survey in New Zealand gavean average sodium intake of 10g/day
  • 10. The UK – leading the world• A successful nutrition policy• Year 2000 figure: 9.5g average• June 2012 figure: 8.1g average• Public Health ‘Responsibility Deal’ for continuedreduction
  • 11. How did the reductions happen?• Retailers– Commitment by them to achieve sodium targets– Who could be the best at it!– Set objectives to achieve lower levels thangovernment targets• Brand leaders– Great marketing opportunity• Stealth approach– Slow and steady reduction in sodium– Flavour impact lessened with a longer timeline approach
  • 12. A new concern –Low Potassium• Modern day diets deficientin potassium• WHO has recommendedincreasing Potassium inthe diet
  • 13. Relationship of Potassiumand Sodium• Synergistic relationship with sodium in the body• Work together to maintain body fluid levels– Helps to excrete sodium from the body– Especially important for blood pressure• Must be in balance in the body
  • 14. Target vs Current intakes
  • 15. THE HIDDEN SOURCES OFSODIUM IN CAKESAND BISCUITS
  • 16. SODIUM CHLORIDE100% sodium as saltRAISING AGENTSUp to 70% sodium as saltorBAKING POWDERSUp to 50% sodium as saltThe main contributors ofsodium tosweet baked products
  • 17. Vanilla Cake – sodiumcontributionTOTAL 420mg/100gSAPP 150mg/100gSoda 120mg/100gSalt 150mg/100g
  • 18. Sodium chloride• Two predominant functions– Taste– Shelf-life
  • 19. Raising agentsSimple reaction – to produce carbon dioxide gas:Acidulant + Carbonate CO2 + Reaction salts• Phosphate Acidulant– Sodium acid pyrophosphate (SAPP)– Sodium aluminium phosphate (SALP)– Monocalcium phosphate (MCP)
  • 20. the chemistry behind bakingReaction influencesbaked product characteristics
  • 21. In sweet baked goods – theformulation challenges in reducingsodium are….• Taste• Shelf-life• Colour• pH• Preservative function• Rate of reaction• Volume• Texture• Mouthfeel• Crumb structure
  • 22. Carbonates – the gas carrier• Carbonate just delivers gas– Sodium bicarbonate– Potassium bicarbonate• ESSENTIAL - The particle size
  • 23. • Unsightly spotting caused by coarse carbonate• Localised areas of high pH• Poor colour• Poor volume
  • 24. KUDOS PotassiumBicarbonate• Very fine particle size – specificallydeveloped for bakery applications• Hydrophobic to maintain stability aspalletised material and in blends• Patent pending product
  • 25. Hydrophobic PotassiumBicarbonateCue demonstrationYou Tubehttp://www.youtube.com/watch?v=snovAY1bfsA
  • 26. Vanilla Cake – sodiumcontributionTOTAL 210mg/100gSAPP 150mg/100gSoda ZeroSalt 60mg/100g• Half salt• Change carbonate50% reduction achievable
  • 27. Some of the things we havediscovered about using KUDOSPotassium Bicarbonate• Usage levels– Don’t use the theoretical 19% more to start with– One for one replacement• Taste– Metallic taste is not present– Provides a sweeter taste compared with Soda• Colour– Slightly darker crumb seen– pH is slightly higher• Rate of Reaction– Controlled by acidulant– Unaffected by potassium bicarbonate
  • 28. Benefits of increasingpotassium in dietPotassium level:1x muffin = ¼ banana
  • 29. Sodium reduction – what can beachieved in cake products?• 50% reduction is achievable and generally sufficient• Change the carbonate source to maintain raisingagent functionality• Increase potassium in the diet, bringing it in balancewith sodium for proper body function
  • 30. • Global initiatives arehotting up• Sodium reduction incake products can beachieved
  • 31. Thank you for listeningDinnie Jordan - dinnie.jordan@kudosblends.com

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