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purac builds science for salt replacer in meats
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a potassium lactate and sodium diacetate mix may reduce the sodium chloride content by 40 per cent, and significantly increase shelf-life, says a new study from purac. using the company’s purasal opti.form pd 4 formulation, containing potassium lactate and sodium diacetate, researchers from purac biochem, collaborating with scientists at ghent university, report that shelf-life could be prolonged by about 40 days, according to results published in the international journal of food science and technology . pieter-paul lamers, co-author of the study and market unit director for purac biochem in the netherlands, told foodnavigator.com that while the concept of sodium chloride replacement with the lactate mixture is not new, the recent salt reduction initiatives launched, most notably by the uk’s fsa, has made this more topical. “the industry has been looking at sodium replacement for food but it was more focussed on compensation of flavour when sodium chloride is removed. a more important issue is the relationship between sodium chloride and the safety of the food,” he explained. “this study makes a clear link between the safety of a food product and purasal,” added lamers. salt is of course a vital nutrient and is necessary for the body to function, but campaigners for salt reduction, like the consensus action on salt and health (cash) consider the average daily salt consumption in the western world, between 10 and 12 grams, far too high. numerous scientists are convinced that high salt intake is responsible for increasing blood pressure (hypertension), a major risk factor for cardiovascular disease (cvd) - a condition that causes almost 50 per cent of deaths in europe. the pressure has been mounting on food manufacturers to reduce the salt content of their foods and the uk's food standards agency's (fsa) recommendation of six grams of salt per day for the general population is understood to be more a realistic target for the next five years than the ideal healthy limit. despite the obvious impact on taste, salt performs a wide variety of other functions. in processed meat products, for example, salt is involved in activating proteins to increase water-binding activity, improves the binding and textural properties of proteins, helps with the formation of stable batters with fat, and also extends shelf-life with its anti-microbacterial effects. study details the purac study formulated six cooked meat products with differing levels of sodium chloride and the purasal ingredient, including a normal salt product, salt reduction by 20 and 40 per cent with 2 or 3 per cent purasal, or 40 per cent salt reduction and no added purasal. the meats were subsequently exposed to two lactobacillus sakei strains and a leuconostoc mesenteroides strain, all of which are linked to meat spoilage. “ in both the cases, 20 per cent or 40 per cent reduced salt content, adding 3 per cent purasal opti.form pd 4 is more effective than adding 2 per cent purasal opti.form pd 4,” wrote the researchers, led by frank devlieghere from ghent university's department of food safety and food quality. the shelf-lives of the meats were increased by 40 days when 3 per cent purasal was used, while shelf-life increased by about seven days when 2 per cent was used. for the meat formulated to contain 40 per cent less salt, but with no other added ingredients, the shelf-life was decreased by about four days, said the researchers. “in addition, the processed meat products with the reduced salt containing purasal opti.form pd 4 were acceptable from a sensory point of view,” added devlieghere and his co-workers. source: international journal of food science and technology 2009, volume 44, pages 337-341 "reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability" authors: f. devlieghere, l. vermeiren, e. bontenbal, p.-p. lamers, j. debevere
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
4
February
2009
Category :
Impression And Package Service
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reducing meat and dairy consumption, eating fewer fatty and sugary foods, and wasting less food are the three changes to consumption habits that will have the biggest impact on making diets more sustainable, says a new report. the sustainable consumption commission was asked by the uk government’s department for environment, food, rural affairs to map out evidence on sustainable diets and look at synergies and tensions between public health, the environment, social inequalities, and economic stability.
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high-fructose corn syrup has taken our food shelves by storm. it is present in many different types of bread, cereals, breakfast bars, yogurts, soups and sugary beverages. it is estimated that, on a typical day, an american consumes an average of 12 teaspoons of such syrup. further, teenagers and others with high consumption may even be taking in up to 80% more than average. recently, two separate studies, one published in the journal environmental health and the other conducted by the institute for agriculture and trade policy (iatp), have revealed a further danger of high-fructose corn syrup, having found that it may contain mercury.
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the growing kosher market is prompting manufacturers in countries without much local demand to gain certification so they can export to the high-potential us, and some are exporing continuous kosher production to keep down costs. rabbi eliyahu safran, vp of communications and marekting at kosher certification service the orthodox union (ou) told foodnavigator.
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do functional foods work? watching recent actions by scientific agencies, regulators and industry players themselves of late, one might be forgiven for thinking that the functional foods dream is falling a little short of the reality. we’re talking about the biggest food companies in the world being told the claims that help sell some of their foods are deceptive and misleading.
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by-products from food production pose a major problem to industry. foodnavigator is seeking your views on how food companies can minimise their waste and put their leftovers to good use. several factors are driving companies to take another look at their waste – not least the issue of disposal. some 4.1m tonnes of food waste coming solely from food manufacturers in the uk alone every year, according to the waste and resources action programme.
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cosucra groupe warcoing is seeking to press home the message that pea protein can be used in place of milk protein, reflecting a trend that has picked up speed in the ingredients sector in the light of high dairy prices. milk processors have been hard hit by the recent shortage of milk availability. meanwhile, the price of wholesale milk doubled between 2006 and 2007, which had a knock-on effect on dairy derivatives.
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a fibre-rich powder from banana powder could boost the fibre content and nutritional content of food, report researchers from mexico and venezuela. the research, published in the journal food chemistry , taps into the trend for development of ingredients with health and wellness functionality. "due to its high total dietary fibre and indigestible fraction contents the banana fibre-rich powder (bfrp) appears a promising ingredient for functional foods," wrote the authors, from the centro de desarrollo de productos bioticos del ipn and the central university of venezuela.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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a policy group is calling on the us 
as levels of 