Food Business News - November 10, 2020 - 30

INGREDIENT APPLICATIONS

POTASSIUM
plays a role in plant-based
┬ęGKRPHOTO - STOCK.ADOBE.COM

meat alternatives
Potassium chloride may replace a
percentage of sodium chloride

A

nutrient sought in food applications for its health benefits,
potassium could improve the
nutritional profile of plant-based meat
alternatives as well. Potassium chloride
often is used to replace sodium chloride
in formulations, and plant-based meat
alternatives are not an exception.
A report issued in 2018 from Action
on Salt, a London-based group supported
by 22 scientific members, found vegetarian burgers, at 0.89 grams of salt per
serving, were saltier than beef burgers,
at 0.75 grams per serving. Action on Salt
collected nutrition data on 157 meat alternative products and 37 beef burgers.
Plant-based alternatives for burgers and
sausages, as well as crumbles, tend to have
more salt than other plant-based items, like
tofu, said Janice Johnson, PhD, food science
lead for Cargill Salt, Minneapolis.
"Potassium chloride does a really good
job at trying to replace partial usage of the
salt in the formula, and by doing that you
can actually help reduce the sodium content in the finished product," she said.
Potassium chloride may replace 20%
to 35% of the salt, but then taste becomes
an issue at higher reductions.
"That's probably the biggest hurdle
to overcome when you're thinking about a
full 100% replacement of salt with potassium chloride," Dr. Johnson said of taste.
NuTek Natural Ingredients, Minneapolis, offers a Salt for Life product that
has been shown to reduce sodium by 30%
to 50% in plant-based meat alternatives
and alternate dairy applications, said Scott
Keys, vice president - salt solutions. Salt
for Life has been shown to reduce sodium
30

Food Business News

in not only plant-based protein products
but also baked foods, meat and poultry,
dairy items and snack applications. Salt
for Life uses a process to eliminate off-flavors without having to use bitter-blockers
or artificial ingredients.
"An innovative process of washing and
drying the sodium crystals along with the
potassium crystals unlocks the full potential
of potassium salt allowing unprecedented
levels of sodium replacement by optimizing
flavor while maintaining functionality and
overall product quality," Mr. Keys said.
While potassium chloride contributes
typical saltiness, high levels often exhibit
bitter or metallic notes, said Diane Hnat,
technical services manager for The Wright
Group, Lafayette, La. SuperCoat is a coated
or encapsulated form of a nutrient produced
by The Wright Group using one of several
fat- or cellulose-based ingredients in order
to mitigate, delay or diffuse an unappealing
off-taste or flavor note.
"Sodium chloride is an inexpensive
taste enhancer," Ms. Hnat said. "Whereas
potassium chloride also can enhance
flavor and contribute saltiness, the type
of food/beverage application and level of
sodium chloride replacement is important. Certain mixing, blending and compression processes such as those used for
producing nutrition bars can successfully
use SuperCoat nutrient forms."
Sodium chloride also acts as a preservative in some foods and may assist in texture development, she said. How a plantbased meat alternative is processed by the
manufacturer (or even ultimately prepared
by the consumer) would help dictate how
much or whether a SuperCoat potassium

chloride could or would be used.
Potassium bicarbonate also may
be used in certain applications to reduce
sodium. Church & Dwight Co., Inc., Ewing,
NJ, offers Flow K potassium bicarbonate as
a replacement for sodium bicarbonate in
leavening systems in applications like cakes,
muffins, biscuits, cookies and pancakes.
The Dietary Guidelines for Americans 2015-2020 listed potassium as a
nutrient of public health concern because
low intakes are associated with health
concerns. A scientific report issued this
July by the Dietary Guidelines Advisory
Committee also listed potassium as a
nutrient of public health concern, which
increases the likelihood it will remain so
in the upcoming, updated Dietary Guidelines for Americans.
Incorporating potassium chloride may
help companies achieve claims of "good
source" or "excellent source" of potassium.
"If a product already contains a
moderate baseline amount of potassium
nutrient, the addition of Salt for Life can
help increase the levels of potassium to
the threshold needed for 'good source'
claims," Mr. Keys said.
Good source claims are possible in
plant-based meat alternatives, soups,
prepared meals, healthy snacks and nutritional/sports beverages, he said.
Claims in snacks are possible, Dr.
Johnson said.
"I think the classic example is looking
at potato chips because potatoes have a
very high level of potassium," she said. FBN
Jeff Gelski
jgelski@sosland.com
November 10, 2020



Food Business News - November 10, 2020

Table of Contents for the Digital Edition of Food Business News - November 10, 2020

Food Business News - November 10, 2020 - 1
Food Business News - November 10, 2020 - 1
Food Business News - November 10, 2020 - 2
Food Business News - November 10, 2020 - 3
Food Business News - November 10, 2020 - 4
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