| Make foodmate.com your Homepage | Wap | Archiver
Advanced Top
Search Promotion
Search Promotion
Post New Products
Post New Products
Business Center
Business Center
 
Current Position:Home » News » Condiments & Ingredients » Ingredients » Topic

Control raising agents for sodium reduction, says Campden BRI

Zoom in font  Zoom out font Published: 2012-09-25  Authour: Oliver Nieburg  Views: 49
Core Tip: Bakers can reduce sodium by controlling raising agents used in products, according to UK research institute Campden BRI.
In this podcast from IBA 2012 in Munich, Germany, Gary Tucker, head of baking and cereal processing at Campden BRI, discusses how manufacturers can cut sodium levels by getting the correct proportion of acid and base to generate adequate levels of CO2 to level the product.

Cutting sodium in baked goods has risen in prominence over the last five years in Europe as national authorities such as the Food Standards Agency in the UK have set guidelines for manufacturers. 

Here, Tucker talks about ways to slash sodium in bread, cakes and biscuits through PH measurement and encapsulation.

 
 
[ News search ]  [ ]  [ Notify friends ]  [ Print ]  [ Close ]

 
 
0 in all [view all]  Related Comments

 
Hot Graphics
Hot News
Hot Topics
 
 
Powered by Global FoodMate