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PUTTING SALT ON HOLD
Dairy
Safety
Safety
Shelf life
Shelf life
Label friendly
Label friendly
Sodium reduction
pH
Taste
pH
Acidification
Cost-effective
Refrigerated food
Sodium
reduction
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Sodium reduction
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Sauces, Dressings
and Condiments
Sodium reduction
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Savory
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www.corbion.com/contact
Corbion in Food
With over 80 years of fermentation expertise and the use of natural raw materials to produce exceptional food and
beverage ingredients, Corbion Purac has a wealth of expertise in the world of biobased food ingredients.
Our extensive portfolio combined with leading expertise, application knowledge and technical service make us your food
industry partner, helping solve food integrity issues by providing improvements in shelf life, freshness and food safety.
About Corbion
Corbion is the global market leader in lactic acid, lactic acid derivatives and lactides, and a leading company in functional
blends containing enzymes, emulsifiers, minerals and vitamins. The company delivers high performance biobased
products made from renewable resources and applied in global markets such as bakery, meat, pharmaceuticals and
medical devices, home and personal care, packaging, automotive, coatings and coating resins. Its products have a
differentiating functionality in all kinds of consumer products worldwide. In 2012, Corbion generated annual sales of €753
million and had a workforce of 1,800 employees. Corbion is listed on NYSE Euronext Amsterdam (listing name is CSM). For
more information: www.corbion.com
Nutrition
Interested in our solutions? Go to corbion.com/sodiumreduction
© Copyright 2013 Corbion. All rights reserved. No part of this publication may be copied, downloaded, reproduced, stored in a retrieval system or transmitted in any form by
any means, electronic, mechanical photocopied, recorded or otherwise, without permission of the publisher. No representation or warranty is made as to the truth or accuracy
of any data, information or opinions contained herein or as to their suitability for any purpose, condition or application. None of the data, information or opinions herein may
be relied upon for any purpose or reason. Corbion disclaims any liability, damages, losses or other consequences suffered or incurred in connection with the use of the data,
information or opinions contained herein. In addition, nothing contained herein shall be construed as a recommendation to use any products in conflict with existing patents
covering any material or its use.
@CorbionFood
FOOD • 20131119 • FLDR-SODIUM-REDUCTION-ENG-1013
Bakery
corbion.com/sodiumreduction
Ready to put salt on hold?
Our award-winning fermentation-based
solutions allow food producers to
Reducing the sodium content of foods by simply decreasing, or removing, salt (sodium chloride)
is not always an option. Salt plays an important role in the food matrix and reducing it can have a
negative impact on product quality and stability. Depending on the specific application, even minor
reductions can affect taste, bacterial spoilage, food-safety, color and texture. In addition, salt
substitutes often produce poor overall results.
The difficulty of achieving a balanced low-salt formulation
is highlighted by examining the effects of reducing salt in
different quality characteristics (Figure 1). Maintaining a
similar flavor, color and texture are the highest priorities,
as these quality characteristics are the key to consumer
acceptability. Other important effects of salt, such as its
functional roles in processing, and as a preservative, are
usually noticed later in the development process, when the
production process is scaled up, or shelf life is tested.
In recent years, Corbion Purac has introduced solutions, such
as PURASAL® HiPure P Plus, a potassium salt that manages
shelf life without adding sodium and a bitter taste. We
also introduced a double award-winning sodium reduction
solution, PuraQ® Arome NA4, a building block for a savory
flavor profile. These solutions can be valuable tools in your
low-salt product development.
The different roles of salt in food and the relationship
with different quality characteristics
Corbion Purac offers a savory building block that serves
as a new foundation for your flavor profile in salt-reduced
formulations. Salt is the cornerstone of many flavor profiles,
so removing it has an immediate flavor impact (Figure 2). The
sodium in salt is one of the few components that tastes salty.
PuraQ Arome NA4 has a savory flavor that optimizes the effect
of taste enhancers and improves the specific taste of the
product. Potassium and calcium have a flavor often referred
to as an “off-taste”, either bitter or metallic. A quarter of
consumers are highly sensitive to the bitter taste of potassium
salts, which are usually the first choice when replacing salt.
For a more neutral flavor effect, our potassium salt, PURASAL
HiPure P Plus, can help you tackle other important quality
parameters affected by sodium reduction, such as shelf life and
texture.
Build-up of typical savory profile
Color
Technical constraints
Texture
Specific
taste
Flavor
(enhancer)
Consumer acceptability
PuraQ®Arome NA4
Preservation
Taste
enhancers
Shelf life + Food safety
Salt
Figure 1
Basic
savory
taste
: Salt
: Meat extract, Yeast extracts,
Hydrolyzed vegetable protein
Specific taste
: Flavors
Beef, chicken, fish
Taste enhancement : Umami donators
reduce sodium by up to 40% without
compromising original product quality.
Achieve up to 40% salt reduction
A lack of salt in a food product’s texture can lead to e.g.
a poor yield in emulsified meat products or bread with a
weak texture and lighter color that quickly stales. One of
the strategies to deal with low salt texture issues is to use
solutions with an ionic strength similar to salt. Corbion Purac
offers a number of potassium-based products that provide
ionic strength instead of salt and, depending on your needs,
a different flavor and preservative impact.
Taste
Salt (NaCl)
Role in food
Functional role
in process
Salt controls color development in both fresh meat and
during the baking process. In bread the maillard reaction
products are influenced by the presence of salt, leading to a
deeper crust color.
Control shelf life
Maintain salty, savory flavor profiles
Deliver superior quality
Finding the balance
Preservation
Technical challenges
Salt lowers the water activity (aw). The lower the aw, the
bigger the hurdle for microorganisms (Figure 3). Removing
salts cause aw to increase, creating an opportunity for
microorganisms to spoil the product. In shelf stable products,
such as sauces and dressings, aw is a key hurdle, and
reducing salt can cause the product to lose its shelf stable
character. A small aw hurdle also allows more food pathogens
to grow, such as Listeria and Salmonella in meat products.
PURASAL HiPure P Plus helps you to control microbial growth
by reducing aw. In addition, we can advise you in how you can
effectively combine all the hurdles to control shelf life and
food safety.
The effect of salt on texture is complex, influencing certain
molecules in the formulation during processing. It also
influences the processing itself.
Hurdle technology
Basic general taste
Basic savory taste
T
aw
pH
Eh
pres.
Figure 2
T
aw
pH
Eh
pres.
Figure 3
Salt plays an important role in the hydration of proteins
and the binding of these proteins to each other and to
fat, thereby greatly influencing the final texture of a food
product. Examples of this effect of salt are the stabilization
of emulsions of ground meat mixed with fat or an emulsified
sauce and the development of a gluten network in bread.
In emulsified meat, there is a direct effect of the presence
of salt on the protein network. Actin and myosin meat
proteins swell in the presence of salt, enabling these protein
to bind more fat and water. This increases tenderness and
decreases loss of fluid. In fermentation processes, such as
dough fermentation, salt does not only helps stabilize the
gluten proteins in a network, but also regulates the growth
of the fermentation yeast. Without that important functional
role in the process, the dough volume increases too rapidly,
resulting in a weak texture.
Salt affects the different properties of food, flavor,
preservation and texture, to varying extent, depending
on the kind of food product. Salt reduction is therefore a
balancing act. PuraQ Arome NA4 is a key product to tackle
the foundation of a savory flavor profile, picking up the
flavor notes and saltiness lost when the salt content of the
formulation is reduced.
compounds, so a potassium salt, such as PURASAL HiPure P
Plus, might give you the required shelf life and texture. Our
patented process ensures a minimal flavor impact of this
potassium salt.
For shelf life, food safety and texture challenges that differ
widely between market segments, we provide specific
guidance on the most fitting Corbion Purac solution through
our dedicated sales team and tools.
At the same time, PuraQ Arome NA4 can play a meaningful
role in reducing the aw and thereby stabilizing the product.
In some cases, the flavor might be manageable with other
Market
Product
Benefits
Bakery
PuraQ® Arome NA4
Consumer-friendly labeling
Taste
Meat & Poultry
PuraQ® Arome NA4
Consumer-friendly labeling
Taste
PURASAL® HiPure P Plus
Shelf-life
Verdad® N10
Consumer-friendly labeling
Shelf-life
Verdad® N15
Consumer-friendly labeling
Safety
Ready meals
PuraQ® Arome NA4
Consumer-friendly labeling
Taste
Sauces & Dressings
PuraQ® Arome NA4
Consumer-friendly labeling
Taste
PURASAL® HiPure P Plus
Shelf-life
We also offer solutions with primary focus on e.g. food safety (e.g. Listeria control) or shelf life control, which in addition also can help reduce sodium.
Please request additional information from your local sales representative.