Sodium and phosphate reduction are hot topics for food producers, and particularly for meat processors.
Jungbunzlauer provides solutions to those issues with healthy and safe ingredients, manufactured utilising the natural process of fermentation.
The first thought when reducing the sodium content of a food is to lower its salt content, says the company, but this typically has consequences for taste and shelf-life. Jungbunzlauer potassium lactate allows manufacturers to reduce the sodium content in processed meat products. Indeed, it points out, sodium lactate, normally used for pathogen control and shelf-life extension in such products, is the second biggest contributor to sodium content, after curing salt. Therefore the sole substitution of sodium lactate by potassium lactate can reduce the sodium content of cooked ham and sausages by 25–30%.
Combining potassium lactate with sub4salt cure, which Jungbunzlauere says is the first stable, sodium-reduced curing salt substitute, even allows the sodium content of processed meat products to be lowered by more than 50%, without compromising taste or microbiological stability. sub4salt cure combines sub4salt with sodium nitrite.
At FiE 2013 Jungbunzlauer is showcasing Wiener sausages which contain 50% less sodium through the combination of potassium lactate and sub4salt cure. Furthermore, the sausages are 40% phosphate reduced, thanks to Jungbunzlauer sodium gluconate, a cost-effective stabiliser permitting substantial phosphate reduction without compromise in texture and yield, the company says.
Jungbunzlauer is also highlighting its solutions for other important food trends of today. In mineral fortification, the company is showing its full range of calcium, magnesium, potassium and zinc salts of organic acids. Another highlight is Jungbunzlauer’s sweeteners: Erylite, the natural zero-calorie bulk sweetener as well as Erylite Stevia, a blend of Erylite and steviol glycosides.
