Post date : 07-09-2011 by Gerry O'Brien
Sodium Reduction in Processed Meats and Ready Meals
After many years of research one of our main suppliers has developed low salt solutions for meat formulations. With this innovation, it is possible to reduce the salt content in your product without compromising on quality and taste.
Therefore you can contribute to achieving the recommended dietary intakes of 2 gm of salt per day (World Health Organisation).
Salt (NaCl) is added to meat for several reasons including: meat preservation, water retention, as well as taste and colour stabilisation.
Sodium comes from; table salt, sodium additives, nitrates, and other added salts, during manufacturing and cooking processes.
|
Salt Sources |
Impact on |
|
Added Salt (NaCl) |
Taste and water retention |
|
Nitrite (NaNo2) |
Preservation and colour stability |
|
Sodium Additives |
Preservation, taste and texture |
Existing market solutions allow you to reduce salt levels in meat formulations but these solutions have had an impact on the quality of the end product, i.e.
1. Added salt can be reduced but this will have an impact on taste and texture.
2. Nitrates can be reduced; however this will cause a loss of colour stability.
3. Sodium based additives can be replaced by other ingredients; however this will have a negative impact on taste and preservation.
The Promeat Plus range from Galactic allows you to reduce all sodium sources without any negative impact on taste, colour, texture and preservation.
For further information please contact Carbon Group, Food Ingredients Manager, Gerry O’Brien by phoning on office on +353 21 437 8988 or Mobile: +353 86 2591498 or emailing Gerry.obrien@carbon.ie
Carbon Group
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