26/2/2014 Other salts offer low-sodium bread potential

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Other salts offer low-sodium bread Like 1.5k

potential
By Stephen Daniells , 23-Oct-2007

Related tags: Salt, Bread, Magnesium

Related topics: Science & Nutrition, Preservatives and acidulants

RELATED NEWS:
The use of potassium, magnesium and calcium salts in place of
sodium chloride could lead to breads with 33 per cent less salt FDA hearing to examine salt
reduction
than normal, with changes in texture and mouthfeel, according
to new research from South Africa. A little less salt could save
8.5m lives: study
Use of the mineral salts was tested at
Jungbunzlauer cuts bread

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26/2/2014 Other salts offer low-sodium bread potential

both the lab and industrial scale, with the salt content by up to 35 per
cent
resulting breads found to be low in salt
and acceptable to 122 consumers in Nestlé cuts cereal salt
levels
terms of baking qualities, appearance,
texture and taste, state the researcher in UK bakers praised for salt
reduction
the International Journal of Food
Sciences and Nutrition.

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Salt is a difficult ingredient for bakers to eliminate given its
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headlines as excessive consumption can be linked to heart disease 2 embrace moderation (like the rest of us)
and strokes.
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researchers
The pressure has been mounting on food manufacturers to reduce
the salt content of their foods and the UK's food standards agency
(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.

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26/2/2014 Other salts offer low-sodium bread potential

In the UK, Ireland and the USA, over 80 per cent of salt intake comes from processed food, with
20 per cent of salt intake coming from meat and meat products, and about 35 per cent from
cereal and cereal products.

Responding to this pressure, formulators are investigating new ways of producing foods with
lower salt intakes. Karen Charlton from South Africa's Medical Research Council, in collaboration
with researchers from Sasko Milling and Baking (Division of Pioneer Foods) and the University of
Cape Town, investigated the development of reduced-sodium bread where sodium chloride
(NaCl) was partially replaced with potassium, magnesium and calcium salts.

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The International Dairy Foods 03-Nov-2013
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Twenty-four different breads were baked and comparing the bread to the standard brown variety. Show 2013
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26/2/2014 Other salts offer low-sodium bread potential
read more
The researchers report that the potassium, magnesium and calcium content could be increased
by 55, 69 and 35 per cent, respectively, and still produce bread that is acceptable to consumers. Food Vision 2014 31-Mar-2014
Cannes / Conference
read more

Nutra Vision 2014 29-Sep-2014

Cannes / Conference
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26/2/2014 Other salts offer low-sodium bread potential

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The results of the Herefordshire study showed that the highest level of salt in bread today is 1.61
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TODAY'S HEADLINES
Oxfam sustainability scorecard
"Since November 2005, when the baking industry announced its plans to reduce salt in bread, reveals ‘leaders and laggards’
the industry has made significant strides in meeting the targets agreed with the FSA," he said.

WHO decries ‘deadly’ promotion of

cheap, convenient food

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26/2/2014 Other salts offer low-sodium bread potential

"Although our members are happy to be working with the FSA on this issue, the reduction of salt
in bread thus far has been immensely challenging for the entire industry as salt plays such a Which profession is the worst
critical role in dough formation. offender for snacking ‘al desko’?

Food and drink marketing to kids

under spotlight

"It is widely recognised that any change that may diminish the flavour would be counterproductive
‘Daring, tough, aggressive...’
to the objective of improving diets as it is acknowledged that bread plays an important role in a Diageo’s Captain Morgan forced to
healthy, balanced diet." walk plank

UK spearheads €12M EU food

fraud project

Numerous scientists are convinced that high salt intake is responsible for increasing blood 'Seesaw’ 2014 in store but global
soft drinks congress brings
pressure (hypertension), a major risk factor for cardiovascular disease (CVD) - a disease that balance
causes almost 50 per cent of deaths in Europe.
BASF nutrition and health jumps
7% to crack €2bn in 2013

CVD is reported to cost the EU economy an estimated €169bn ($202bn) per year.

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26/2/2014 Other salts offer low-sodium bread potential

Source: International Journal of Food Sciences and Nutrition

November 2007, Volume 58, Issue 7, Pages 508 - 521

"Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in
brown bread"

Authors: K.E Charlton, E. MacGregor, N.H. Vorster, N.S. Levitt, K. Steyn

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