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Trend to sodium reduction in meat and poultry products

1st April 2013


For years nutritionists have been asking for sodium reduction in food products. The WHO recommendation is 5g salt (2000mg sodium) per day for the general population. More than 80 per cent of salt intake comes from processed food, 20 per cent from meat and poultry products.

The most important and common sodium source in meat products is NaCl, which, due to its ionic strength, shows synergistical effects with pyrophosphates in terms of functionality and final product quality.

For meat processors highly-soluble phosphate ingredient specialties are now in the market, which deliver the combined synergies while at the same time reducing the sodium quantity significantly, to the advantage of both producers and consumers.

www.scientistlive.com/efood

- Chemische Fabrik Budenheim KG is based in Budenheim, Germany. www.budenheim.com





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