Meat+Poultry - January 2021 - 60

INGREDIENT ISSUES

Many processors highlight
lower sodium claims
on their products to
appeal to consumers.

MEAT+ POULTRY | 01.21 | www.meatpoultry.com

" We offer a propionic acid-based
antimicrobial solution that has been shown
to extend product shelf life more consistently
in comparison to traditional lactate-based
products and can therefore be used as an
alternative to sodium lactate and diacetatebased solutions, " said Courtney Schwartz,
marketing director. " Because it is used at
10-times less the application rate, it can
reduce sodium content dramatically. There's
also an option buffered with potassium,
therefore contributing zero sodium to the
overall formulation. "
Corbion, Lenexa, Kan., offers potassium
lactate, the potassium salt of natural lactic
acid. It is produced by fermentation of sugar
and has good antimicrobial properties.
" It is an example of an ingredient solution
where we offer 99% less sodium than the
alternative, " said Rob Ames, senior business
development manager. " Something we're
particularly proud of is that our research and
development team is able to minimize flavor
impacts from the sodium removal. In certain
ferments the ingredient actually provides a
functional and flavor offset to salt. "
Deli meats and the growing range of
meat snacks often rely on buffered vinegar
as a clean-label alternative to traditional
preservatives for inhibiting mold growth and
maintaining freshness.
" Acetic acid is the key active ingredient
in buffered vinegar, " Schwartz said.
" It is available bound to either sodium
or potassium. "
Ames added, " Where sodium-buffered
vinegars can add upwards of 240 milligrams
of sodium per serving, our potassium-buffered
ingredient contributes less than 2 milligrams
and still has a great taste.
" Meat snacks is a category where
consumers really appreciate a salt flavor and
that manufacturers need the yield and shelf
life from the salt. Our ingredient covers all the
needs because the ferment is a real workhorse
in binding water. "
Johnson concluded, " It's worth noting that
the majority of Americans do not consume
enough potassium. By using potassium-based
ingredients as part of a sodium-reduction
solution, processors help consumers decrease
sodium intake and increase potassium
intake. "

Tyson Foods

60

can be used for flavor enhancement,
especially when looking for a natural and
clean-label alternative to monosodium
glutamate and yeast extracts. "
The liquid ingredient is labeled as " natural
flavor, water, sea salt. " A usage level
between 0.3% and 0.8% of the formula
may reduce total sodium by as
much as 35%.
Permeate, a co-product of
the manufacture of highprotein dairy ingredients,
contains a unique
concentration of minerals
with flavor-potentiating
properties. Three varieties
are available - whey
permeate, milk permeate
and delactosed permeate -
each possessing different
beneficial functions.
" In meat systems,
permeate can be used
to reduce the amount of
sodium, enhance browning,
protect color, mask bitter
flavors and improve structure
formation, " said Susan Larson,
associate researcher, University
of Wisconsin-Madison, for the US
Dairy Export Council, Arlington, Va.
" The lactose in permeate also provides a
carbohydrate that could replace a portion of
the sugar in a fermented sausage. "
Permeate is most widely utilized in
the dried form, which requires no special
handling from distribution through storage.
The dried powder flows readily and is easy
to mix in with the other ingredients in
the formulation.
" Permeate also readily dissolves in water, "
Larson said. " Permeate can be added to meat
and poultry formulas the same way salt is
currently used. It can be blended with other
ingredients, mixed with water or broth for
use in a brine, or added directly to a blender.
It is a natural and label-friendly milk-based
ingredient with a mild flavor that will not
overpower other flavors in meat products. "
Kemin Food Technologies, Americas,
Des Moines, Iowa, offers low-sodium and
no-sodium antimicrobials for ready-to-eat meat
and poultry products.


http://www.meatpoultry.com

Meat+Poultry - January 2021

Table of Contents for the Digital Edition of Meat+Poultry - January 2021

Meat+Poultry - January 2021 - 1
Meat+Poultry - January 2021 - 1
Meat+Poultry - January 2021 - 2
Meat+Poultry - January 2021 - 3
Meat+Poultry - January 2021 - 4
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Meat+Poultry - January 2021 - 63
Meat+Poultry - January 2021 - 64
Meat+Poultry - January 2021 - 65
Meat+Poultry - January 2021 - 66
Meat+Poultry - January 2021 - vdg - 1
Meat+Poultry - January 2021 - vdg - 2
Meat+Poultry - January 2021 - 67
Meat+Poultry - January 2021 - 68
Meat+Poultry - January 2021 - 69
Meat+Poultry - January 2021 - 70
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Meat+Poultry - January 2021 - marel - 1
Meat+Poultry - January 2021 - marel - 2
Meat+Poultry - January 2021 - marel - 3
Meat+Poultry - January 2021 - marel - 4
Meat+Poultry - January 2021 - marel - 5
Meat+Poultry - January 2021 - marel - 6
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Meat+Poultry - January 2021 - marel - 8
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