Salt Reduction Dinnie Jordan Uploaded by http://www.localentrepreneur.com.au

1. Salt Reduction
Dinnie Jordan, Director
Australian Society of Baking,
Spring Conference 2013

2. • What’s happening
around the world?
• Giving cake bakers
options to reduce
sodium

3. What’s the problem with
sodium?
• ‘Overwhelming’
evidence that excess
sodium raises blood
pressure
• Costly to Health Service

4. Death attributed to 19 leading risk factors, by country income level, 2004 (World Health Organization, 2009)

5. Around the world
• 32 countries have active salt reduction initiatives
– 26 countries led by government
– 5 by non government
– One by industry
• 28 countries working with the food industry
• 10 have back of pack labelling schemes
• 28 countries have consumer awareness schemes

6. Global Food Companies
• General Mills
– Aim to reduce sodium level by 20% before 2015
• Kraft Foods
– Since 2005 they have reduced the salt in over 1800
products
• Puratos
– Between 2006 and 2010 they have decreased the amount
of sodium by up to 50% in some products

7. What’s happening in
Australia?
• Reformulation targets issued by Food and Health
Dialogue for various food categories
• Companies engaged include:
– George Weston Foods
– Goodman Fielder
– Allied Mills
– General Mills
– Coles
– Woolworths
– Aldi

8. World Health Organisation
recommended maximum salt
• 5g salt per day

9. Salt Reduction in
Australia and New Zealand
• FSANZ recommends adults eat less than 6g salt/day
• AWASH suggests current intakes are:
– Australian men – 10g/day
– Australian women – 7g/day
• The National Nutrition Survey in New Zealand gave
an average sodium intake of 10g/day

10. The UK – leading the world
• A successful nutrition policy
• Year 2000 figure: 9.5g average
• June 2012 figure: 8.1g average
• Public Health ‘Responsibility Deal’ for continued
reduction

11. How did the reductions happen?
• Retailers
– Commitment by them to achieve sodium targets
– Who could be the best at it!
– Set objectives to achieve lower levels than
government targets
• Brand leaders
– Great marketing opportunity
• Stealth approach
– Slow and steady reduction in sodium
– Flavour impact lessened with a longer timeline approach

12. A new concern –
Low Potassium
• Modern day diets deficient
in potassium
• WHO has recommended
increasing Potassium in
the diet

13. Relationship of Potassium
and Sodium
• Synergistic relationship with sodium in the body
• Work together to maintain body fluid levels
– Helps to excrete sodium from the body
– Especially important for blood pressure
• Must be in balance in the body

14. Target vs Current intakes

15. THE HIDDEN SOURCES OF
SODIUM IN CAKES
AND BISCUITS

16. SODIUM CHLORIDE
100% sodium as salt
RAISING AGENTS
Up to 70% sodium as salt
or
BAKING POWDERS
Up to 50% sodium as salt
The main contributors of
sodium to
sweet baked products

17. Vanilla Cake – sodium
contribution
TOTAL 420mg/100g
SAPP 150mg/100g
Soda 120mg/100g
Salt 150mg/100g

18. Sodium chloride
• Two predominant functions
– Taste
– Shelf-life

19. Raising agents
Simple reaction – to produce carbon dioxide gas:
Acidulant + Carbonate CO2 + Reaction salts
• Phosphate Acidulant
– Sodium acid pyrophosphate (SAPP)
– Sodium aluminium phosphate (SALP)
– Monocalcium phosphate (MCP)

20. the chemistry behind baking
Reaction influences
baked product characteristics

21. In sweet baked goods – the
formulation challenges in reducing
sodium are….
• Taste
• Shelf-life
• Colour
• pH
• Preservative function
• Rate of reaction
• Volume
• Texture
• Mouthfeel
• Crumb structure

22. Carbonates – the gas carrier
• Carbonate just delivers gas
– Sodium bicarbonate
– Potassium bicarbonate
• ESSENTIAL - The particle size

23. • Unsightly spotting caused by coarse carbonate
• Localised areas of high pH
• Poor colour
• Poor volume

24. KUDOS Potassium
Bicarbonate
• Very fine particle size – specifically
developed for bakery applications
• Hydrophobic to maintain stability as
palletised material and in blends
• Patent pending product

25. Hydrophobic Potassium
Bicarbonate
Cue demonstration
You Tubehttp://www.youtube.com/watch?v=snovAY1bfsA

26. Vanilla Cake – sodium
contribution
TOTAL 210mg/100g
SAPP 150mg/100g
Soda Zero
Salt 60mg/100g
• Half salt
• Change carbonate
50% reduction achievable

27. Some of the things we have
discovered about using KUDOS
Potassium Bicarbonate
• Usage levels
– Don’t use the theoretical 19% more to start with
– One for one replacement
• Taste
– Metallic taste is not present
– Provides a sweeter taste compared with Soda
• Colour
– Slightly darker crumb seen
– pH is slightly higher
• Rate of Reaction
– Controlled by acidulant
– Unaffected by potassium bicarbonate

28. Benefits of increasing
potassium in diet
Potassium level:
1x muffin = ¼ banana

29. Sodium reduction – what can be
achieved in cake products?
• 50% reduction is achievable and generally sufficient
• Change the carbonate source to maintain raising
agent functionality
• Increase potassium in the diet, bringing it in balance
with sodium for proper body function

30. • Global initiatives are
hotting up
• Sodium reduction in
cake products can be
achieved

31. Thank you for listening
Dinnie Jordan - dinnie.jordan@kudosblends.com