Strategies to Reduce Sodium Intake in the United States (2010) / Chapter Skim
Currently Skimming:
4 Preservation and Physical Property Roles of Sodium in Foods
4 Preservation and Physical Property Roles of Sodium in Foods
Pages 91-118
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 91... ...
, but sodium levels, especially in processed foods, remain high. As discussed in Chapter 3, the tastes and flavors associated with historical salt use have come to be expected, and the relatively low cost of enhancing the palatability of processed foods has become a key rationale for the use of salt in food (Van der Veer, 1985)
|
From page 92... ...
Salt's Role in the Prevention of Microbial Growth Salt is effective as a preservative because it reduces the water activity of foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions.
|
From page 93... ...
. If hurdles are insufficient to reduce microbial growth, food products may not be adequately protected (letter d)
|
From page 94... ...
fruit fillings Sodium acetate Baked goods, seafood Sodium ascorbate Meat products Sodium benzoate Beverages, fermented vegetables, jams, fruit fillings, salad dressings Sodium dehydroacetate Squash Sodium diacetate Condiments Sodium erythorbate Meat, soft drinks Sodium lactate Meat products Sodium nitrate Cured meats Sodium nitrite Cured meats Sodium phosphates Meat products, cheese, puddings or custards Sodium propionate Cheese, baked goods Sodium sulfite Fruit and vegetable products, seafood SOURCE: Doyle et al., 2001.
|
From page 95... ...
There is speculation that some past salt reduction efforts may not have adequately accounted for the need to adjust additional hurdles to microbial growth. In the United Kingdom, salt reduction efforts in chilled, ready-toeat foods were cited as one factor that may have contributed to an increase in the incidence of listeriosis from 2001 to 2005 (Advisory Committee on the Microbiological Safety of Food, 2008)
|
From page 96... ...
. While the pathogens described above must be taken into account, product developers and researchers have been able to accomplish sodium reductions even in products such as processed cheese and processed meats (Reddy and Marth, 1991)
|
From page 97... ...
. In meats, cheeses, and extruded snack products (e.g., cheese balls, shaped potato snacks)
|
From page 98... ...
For example, a regular serving of meat (114 g, reference amount commonly consumed) without enhancement contains 68 mg of sodium, but that same serving of meat injected up to 10 percent of its weight with brine containing 4.5 percent sodium tripolyphosphate and 3.6 percent salt results in 384 mg sodium per serving (DeWitt, 2007)
|
From page 99... ...
ROLES OF SODIUM IN FOODS BOX 4-1 Common Sodium-Containing Compounds and Their Functions in Food Emulsifying Agents: Stabilizing Agents: Sodium pyrophosphate Disodium Dioctyl sodium sulfosuccinate ethylenediaminetetraacetic Disodium hydrogen phosphate acid (EDTA) Sodium alginate Disodium pyrophosphate Sodium caseinate Potassium sodium L-tartrate Sodium phosphate Sodium alginate Trisodium citrate Sodium carboxymethylcellulose Trisodium phosphate Sodium caseinate Sodium stearoyl lactylate Trisodium citrate Sodium stearoyl lactylate Buffering Agents: Neutralizing Agents: Aluminum sodium sulfate Disodium hydrogen phosphate Trisodium phosphate Sodium adipate Sodium sesquicarbonate Sodium dihydrogen citrate Sodium phosphate Sodium dihydrogen phosphate Sodium DL-malate Sodium DL-malate Sodium dihydrogen phosphate Sodium hydrogen carbonate Sodium dihydrogen citrate Sodium phosphate Sodium citrate Trisodium citrate Sodium adipate Trisodium phosphate Aluminum sodium sulfate Sodium potassium tartrate Anticaking Agents: Sodium acetate Sodium aluminosilicate Thickening Agents: Sodium ferrocyanide Sodium alginate Flavor-Enhancing Agents: Sodium carboxymethylcellulose Monosodium glutamate Disodium 5′-guanylate Moisture-Retaining Agents: Disodium 5′-inosinate Sodium hydrogen DL-malate Disodium 5′-ribonucleotides Sodium lactate Sodium lauryl sulfate Leavening Agents: Texture-Modifying Agents: Sodium bicarbonate Disodium pyrophosphate Sorbitol sodium Sodium acid pyrophosphate Sodium tripolyphosphate Sodium aluminum phosphate Pentasodium triphosphate Sodium hydrogen carbonate Disodium hydrogen phosphate Dough-Conditioning Agents: Bleaching Agent: Sodium stearoyl lactylate Sodium metabisulfite Sodium stearyl fumarate SOURCE: Lewis, 1989.
|
From page 100... ...
Hams Carl Buddig Honey Ham 56 460 821 Oscar Mayer Baked Cooked 63 760 1,206 Oscar Mayer Shaved Smoked 51 640 1,255 Pork Sausage, Sage 365 Brown & Serve Links 56 380 679 Jimmy Dean Premium 56 420 750 Bob Evans Savory 56 570 1,018 Turkey, Fresh or Frozen Butterball Fresh Whole Turkey Breast 112 55 49 Shadybrook Farms Turkey Breast Cutlets 112 240 214 Marval Prime Young Turkey Breast (frozen) 112 390 348 Butterball Frozen Fully Cooked Whole Turkey Breast 84 500 595 Cheese, Cheddar, Sliced Kraft Cracker Barrel Natural Sharp Slices 28 180 643 Great Value (Wal-Mart)
|
From page 101... ...
Some industries are conducting their own research or funding universities to research alternative processing methods as another strategy to reduce sodium. For example, these approaches include use of pre-rigor mortis muscle in emulsified and restructured meat products (Desmond, 2006)
|
From page 102... ...
Comments Reference Monocalcium Gas may be released at Kilcast and Leaening Agents: Sodium phosphate a different time than Angus, 2007; bicarbonate Dicalcium phosphate with sodium-based Reducing Sodium acid Potassium bicarbonate leavening compounds, sodium, a matter pyrophosphate and processing changes of taste, 2007 Sodium aluminum may be needed to phosphate accommodate these Sodium hydrogen difference carbonate Calcium acid Timing of gas release Reducing pyrophosphate is closer to that of sodium, a matter sodium-based leavening of taste, 2007 compounds Ammonium Has been found to European bicarbonate increase the potential for Commission, acrylamide formation, 2003 creating concern about its use Glucono-δ-lactone Sodium acid Suitable for use in Reichenbach and pyrophosphate combination with sodium Singer, 2008 (SAPP) bicarbonate to reduce use of SAPP in cake-like products Sodium Cysteine Provides similar dough- Cauvain, 2003 metabisulfite as a softening action, but is dough conditioner more costly than sodium metabisulfite Sodium phosphates Potassium phosphates Provides water binding Ruusenen et al., as water-binding in deli meats and hams 2002 agents similar to that of sodium phosphates Sodium phosphates Potassium citrates, Can be used as a Guinee and and sodium citrates potassium phosphates, replacement in some O'Kennedy, as emulsifying salts calcium phosphates processed cheese products 2007 and the elimination of sodium-containing emulsifying salts in certain processed cheeses (Guinee and O'Kennedy, 2007)
|
From page 103... ...
. From the Total Diet Study data, both the number of milligrams of sodium per 100 g of food and the number of milligrams of sodium per reference amount customarily consumed (RACC)
|
From page 104... ...
Some of the most popular leavening agents contain sodium, including baking soda (sodium bicarbonate) and baking powder (a combination of sodium bicarbonate and one or a combination of the following: potassium hydrogen tartrate, sodium aluminum sulfate, sodium acid pyrophosphate, and calcium acid phosphate)
|
From page 105... ...
Content (mg/100 g) White rice 140 1.4 1.0 Macaroni 140 0.8 0.6 Ramen noodles 140 465 332 Corn flakes 30 267 889 Crisped rice cereal 30 286 954 Granola cereal 30 65 215 Whole wheat bread 50 256 511 Bagel 55 270 490 White roll 50 262 523 Iced yellow cake 80 247 309 Cake doughnut 55 230 419 Sugar cookie 30 104 346 Butter cracker 30 240 799 NOTE: g = gram; mg = milligram; RACC = reference amount customarily consumed.
|
From page 106... ...
Salt imparts flavor and plays a role in preservation by reducing water activity. The action of salt in reducing water activity is one hurdle against microbial growth in processed meats (Matthews and Strong, 2005)
|
From page 107... ...
Ground beef 85 65 77 Beef frankfurter 55 446 811 Salami 55 743 1,350 Pork roast 85 111 130 Ham luncheon meat 55 627 1,140 Roasted chicken breast 85 61 72 Chicken nuggets 85 562 661 Haddock 85 116 137 Fresh salmon 85 53 62 Fish sticks 85 377 444 NOTES: g = gram; mg = milligram; RACC = reference amount customarily consumed.
|
From page 108... ...
Content (mg/100 g) 240 mL ≈ 240 g Whole milk 94 39 240 mL ≈ 240 g Skim milk 101 42 Yogurt 225 g 135 60 American cheese 30 g 452 1,505 Cheddar cheese 30 g 190 632 1 T ≈ 14 g Butter 81 576 ½ c ≈ 70 g Vanilla ice cream 52 74 ½ c ≈ 113 g Chocolate pudding 349 309 NOTE: c = cup; g = gram; mg = milligrams; mL = milliliter; RACC = reference amount customarily consumed; T = tablespoon.
|
From page 109... ...
. Processed cheeses can have additional sodium in the form of sodium phosphates and sodium citrates, which are emulsifying agents important to the formation and final texture of these products (Guinee and O'Kennedy, 2007)
|
From page 110... ...
In canning, a liquid medium is important for heat transfer during processing, and a salt brine is generally used because salt enhances the consistency and flavor of vegetables (Hutton, 2002; Van der Veer, TABLE 4-9 Sodium Content of Sauces, Gravies, Stocks, Salad Dressings, and Condiments Average Sodium Average Sodium Food Product RACC Content (mg/RACC) Content (mg/100 g)
|
From page 111... ...
Content (mg/100 g) Banana 140 0.1 0.1 Applesauce 140 2.2 1.6 Fruit cocktail 140 4.2 3 Raisins 40 4.8 12 Frozen broccoli 85 13 15 Raw tomato 85 2.6 3 Raw cucumber 85 1.7 2 Dill pickles 30 264 879 Fresh green beans 85 0.3 0.4 Canned snap beans 130 337 259 Frozen corn 85 0.3 0.4 Canned corn 130 242 186 Baked potato 110 4.4 4 Boiled pinto beans 90 0.2 0.2 NOTE: g = gram; mg = milligram; RACC = reference amount customarily consumed.
|
From page 112... ...
Finally, the crust contains sodium to control the leavening process and dough stickiness. The combination of these ingredients leads to an average sodium content of 668 mg/100 g, according to FDA's Total Diet Study market basket data (FDA, 2007)
|
From page 113... ...
Potato chips 30 147 490 French fries 70 79 113 Buttered popcorn 30 242 808 Plain popcorn 30 0.1 0.3 Hard pretzels 30 482 1,607 NOTE: g = gram; mg = milligram; RACC = reference amount customarily consumed.
|
From page 114... ...
Content (mg/100 g) Milk chocolate 40 28 71 Chocolate bar with nuts 40 84 210 Lollipop 15 7.5 50 Caramel 40 94 236 NOTE: g = gram; mg = milligram; RACC = reference amount customarily consumed.
|
From page 115... ...
Content (mg/100 g) Bottled water 240 1.2 0.5 Orange juice 240 7.2 3 Canned fruit drink 240 41 17 Coffee 240 4.8 2 Tomato juice 240 715 298 Diet cola 240 9.6 4 NOTE: g = gram; mg = milligram; mL = milliliter; RACC = reference amount customarily consumed.
|
From page 116... ...
2009. Reducing salt intake from meat products by combined use of lactate and diacetate salts with out affecting microbial stability.
|
From page 117... ...
2007. Reducing salt in foods: Practical strategies.
|
From page 118... ...
Van der Veer, O
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.