ATLIT, IsraelSalt of the Earth Ltd. introduced its new low-sodium sea salt ingredient to address the challenge of reducing sodium in bakery products.
Salt of the Earth’s R&D center recently developed the ingredient, and it was tested successfully in various bread and breakfast cereals. It is available in formats to allow a range of 28% to 66% sodium reduction in formulation.
Cardiovascular diseases are the leading causes of death worldwide, and high blood pressure is a major risk factor. For people with pre-hypertension or hypertension, dietary sodium could increase blood pressure because it holds excess fluid in the body, creating an added burden on the heart. Obesity can also put some individuals at risk for sodium-sensitive hypertension through increased kidney disease and the associated impairment of the body’s ability to balance sodium and blood pressure. Therefore, sodium reduction is a high priority for many food product consumers and manufacturers.
“The main challenge in sodium reduction is the aftertaste of salt substitutes," said Aliza Ravizki, R&D manager of Salt of the Earth. “We conducted numerous trials of different mineral sources to solve this problem, and finally came up with a tasty, propriety blend of sea salt sourced from the clear waters of the Red Sea, and potassium chloride derived from the Dead Sea."
Ravizki added that Salt of the Earth’s low-sodium sea salt does not negatively affect taste. The ingredient is also highly heat-stable and contains minimum food additives.