Sodium reduction - why all the fuss? Because regulators, legislators and consumers are all looking at sodium reduction in food products.
Processed foods represent about 70% of the sodium consumed daily.
To combat this, we will discuss a step-wise process for sodium reduction, which includes removal or replacement of sodium chloride.
Replacements for sodium chloride include Salona™, a low-sodium sea salt that is found in the waters of the Dead Sea in Israel and KCI, another sea salt.
This natural mineral salt can be used to replace a share of the conventional salt in your formulations.
The sea salt is low in sodium, less than 2 grams per 100 grams, as compared to sodium chloride which has 39 grams of sodium per 100 grams.
The sea salt may be used to substitute for 25% to 50% of sodium chloride. During the webinar, you will learn more about sensory data, functional performance and replacements for sodium chloride.
About the Speaker Barbara
Bufe Heidolph has research experience with bakery, beverage, dairy and meat
applications of food phosphate products. Currently she is Principal for ICL
Performance Products LP, with the responsibility to provide technical support
to customers, conduct applications research and identify growth opportunities
related to the baking segment. She
received her B.S. in biology and did her graduate work in biochemistry at the
University of Missouri.
Heidolph
is a member of AACC International, IFT and ASB. She served as president and
chair of AACC International. Heidolph
has authored 5 feature articles for CEREAL FOODS WORLD and authored or
co-authored over 10 journal articles, reference books, and encyclopedia
articles. She is a frequent contributor to journal articles, a speaker at
courses and the director of two AACC International short courses: Chemical Leavening; Formulating Healthy
Products. She has edited one book. Six patents have been granted and others are
pending.
Heidolph
is a recognized expert in leavening chemistry and phosphate technology.
