The U.S. Department of Agriculture (USDA) has approved the use of sub4salt in whole muscle poultry and meat in order to reduce sodium content of processed meat products. The Food Safety and Inspection Service (FSIS) has completed its review of data provided in October 2012 and said that it has no objection to the suitability and safety of sub4salt in whole muscle poultry and meat such as ham, turkey or corned beef.
Jungbunzlauer’s sub4salt is used as a salt replacer in processed food such as meat products. Consisting of salt, potassium chloride and sodium gluconate, a 1:1 replacement enables food manufacturer to reduce sodium by 35%, without compromising taste or functionality according to Jungbunzlauer.
In meat products especially, where sodium reduction often affects water binding capacity and microbiological spoilage, the functionality of salt replacers plays a crucial role, Jungbunzlauer says.. sub4salt is y used in emulsified sausage in the US, such as Bologna, without any adverse effects on shelf-life, texture or taste profile. To leverage these successes and to make the product viable for other meat categories, Jungbunzlauer verified the microbiological safety using sub4salt in bone-in-ham, corned beef and turkey. The trials were carried out in cooperation with a US-based meat company and an independent laboratory accredited by USDA. The test results were favourable.
