Sodium Sea Salt & modified PotaSSium chloRide
reduCed SodiuM SeA SAlt & Modified potASSiuM Chloride
Technical DaTa
Technical DaTa
ducedWater
Sodium
activity
acks Salt Study
ical DaTa
Technical DaTa
k Product’s
Functionality of Modified Potassium
Chloride to
chloride (MPC) with salt at a 50/50 blend. Straight modified
Nu-Tek Products has developed a new technology for salt
potassium chloride does not perform as well.
Thisapplication
technology involves chemically
modifying
ce Salt inreplacement.
Surface
Systems
Reduced Sodium Sea Salt & modifie
potassium chloride (MPC) to be more salty in flavor without
This data can be utilized to help formulate low sodium
metallic
bitter notes.
We have alsoCommonly,
found that sodium
when chloride
loride (salt) is the
widely
used and
ingredient
for many
reduction
involve
products
wherestrategies
salt (NaCl)
does the
add functionality to your
modifying
thesector.
potassium
chloride there appears
to be a chloride,application
especially in the
snack food
It performs
use of potassium
which although
possesses
some
(meats, cheese, bakery,ofetc.).
functional to
property
is similar
tions includingunique
those attributed
taste, of water activity
the that
“salty”
characteristics of sodium chloride, also imparts
the developed
study that awas
conducted at the University of
2,3 than that of salt (NaCl). In order to achieve
to or better
ty, and even aesthetics.
a metallic or bitter note. Below
Nu-Tekis has
patent
That being said, the
Minnesota.
this property
need to blend
potassium
pending
technology that minimizes the metallic note of
m content in processed
foodsyou
is thought
to the modified
potassium chloride to give asimilar perception to that of salt.
r up to seventy percent of American’s daily sodium
hould be noted that the average sodium intake
Nu-Tek has trialed this technology for use in various
Technical DaTa
mately 3500 milligrams per day which is well
products such as french fries and snack products. This system
MoiSture Sorption iSotherMS At 23C
upper limit (UL) of 2300 milligrams and AquASorp
more
works particularly well for surface application.
Adsorption
KCi, nACi, Blend (50:50 nACl:KCi)
e the adequate intake (AI) of 1500 milligrams for
1
Bibliography
ults.
Nu-Tek Product’s Func
Reduced Sodiu
cheese Produ
t is required for normal body function, an excess
may contribute to hypertension and increased risk
scular disease and stroke.1
, adequate potassium consumption is associated
ed blood pressure and decreased risk of
ular disease.1
1. Institute of Medicine (U.S.). Panel on Dietary Reference Intakes for
Electrolytes and Water. National Academy of Sciences, 2005
Replaces Salt in cheese
2. Pearson, A.M.; Wolzak; Arlene M. Salt-Its Use in Animal Products-A
Human Health Dilemma. J Anim Sci 1982. 54:1263-1278.
There has been many pushes to reduce sod
and restaurant foods. New York City Pub
Department officials have launched the N
Reduction Initiative, a voluntary program
of salt levels in foods sold at retail and foo
will be a challenge for some cheese manuf
sodium content in process cheese singles i
and cheddar is 615mg/100g. The target fo
1040mg/100g and 570mg/100g respectiv
chloride adds the typical salty flavor to ch
3. Pedreschi, Franco; Bustos, Oscar; Mery, Domingo; Moyano, Pedro;
Kaack, Karl; Granby, Kit. Color kinetics and acrylamide formation
in NaCl soaked potato chips. Journal of Food Engineering 79 (2007)
989–997
MpC: nu-tek’s Modified potassium Chloride
naCl/MpC Blend: 50/50 blend of naCl (table salt) and nu-tek’s Modified potassium Chloride
The cation portion of salt (the sodium/po
gives salt the typical salty perception. Bec
chloride (salt) is a very small molecule, it
then any other salt product, thus the salty
to replace. Potassium chloride is very simi
weight to sodium chloride and will give th
perception in a cheese product when com
However, potassium chloride will add a b
note in addition to a salty note to the che
Nu-Tek has developed a patent pending t
minimizes the metallic note of the potassi
similar to sodium chloride in salty percep
Salt plays a significant role in cheese proce
chloride functions to pull the whey out of
in dehydration of the cheese. Sodium chlo
This information is presented in good faith and great care was used in its preparation. However, no warranty, guarantee, or freedom
from patent infringement is implied or inferred. This information is offered solely for your consideration and verification.
952.936.3600 ionic and draws moisture or whey out of t
This information is presented in good faith and great care was used in its preparation. However, no warranty, guarantee, or freedom
in turn, will give the cheese a firmer textu
from patent infringement is implied or inferred. This information is offered solely for your consideration and verification.
5400 Opportunity Court,
presenting new technologies to bring your reduced sodium food to life
presenting new technologies to bring your reduced sodium food to life
Available in Canada from
Visit www.malabarsuperspice.com or call 1-888-456-6252 (MALA)
Suite 120
Minnetonka, MN 55343
www.nu-tekproducts.com
952.936.3600
5400 Opportunity Court,
Suite
120 is presen
This information
from patent infringement
Minnetonka, MN
55343
presenting new te
www.nu-tekproducts.com