Also Known as Sodium Replacement
What is Sodium Reduction?
Low sodium means the product contains 140 mg or less per a specified amount. A salt substitute is a low-sodium form of table salt designed to help avoid cardiovascular disease and the risk of high blood pressure that can be associated with large intakes of sodium chloride. It has a very similar taste to traditional table salt. The main function of a low-sodium salt replacement is to maintain the desirable table salt flavor for consumers without the health effects of excessive sodium chloride consumption.
The average consumer consumes more than twice the recommended adequate intake level per day. For baking, salt is a key ingredient in the production of bread products. Salt controls the rate of fermentation and aids in gluten development. For chemically leavened products, up to 50% of the sodium may come from baking powder. To reduce sodium in baked products, extensive research and experimentation is needed to reformulate and find ingredients with similar functionality characteristics as those needing reduction.
With the increased awareness of high blood pressure and the amount of
people diagnosed with heart disease each year, sodium intake levels are now,
more than ever, highly scrutinized. Since the 1970’s, Americans have been
consuming too much sodium and our daily intake only increases with time.
Because of this, low sodium salt substitutes have been increasing in popularity.
In 2010, the FDA and Institute of Medicine announced the “big players” of the
food industry need to reduce sodium levels in products. The American Heart
Association wants those companies to reduce sodium levels by 50% over a ten
- Potassium chloride—gives similar functionality characteristics, but lacks the same flavor as sodium
- Autolyzed yeast extract (AYE)—composed of yeast proteins broken down into simpler compounds and free amino acids that can be used to replace the flavor of salt when used in conjunction with potassium chloride