2. Teresa Isakson

3.  Sodium reduction in food background  Nu-Tek Salt?  Sodium and Flavor  Sodium and Functionality  Demos  Conclusion

4.  Flavor  Preservation  Dehydrates bacterial cell  Texture Aide  Strengthens Gluten in Bread  Meats, helps hold onto water  Fermentation Control  Color Developer  Meats  Bread

5.  Health

6. People with diets high in potassium kept more muscle as they aged, a study in The American Journal of Clinical Nutrition. Potassium may buffer acid that breaks down muscle tissue.

7.  Potassium Blood Pressuire Stroke Feelings of anxiety and stress Muscle fatigue Muscle weakness Heart disease Hypoglycemia Diabetes Obesity Kidney Disease

8.  Salt Replacers: Substitutes for NaCL, example KCL  Salt Enhancers: Accentuate the saltiness of existing Salt in Food. Yeast extracts, HVP and amino acids  Masking Agents: This includes various spices and seasonings and flavoring compounds.

9.  Modified Potassium Chloride

10. NaCLKCL MPC-100 MPC 200

12. 11  Tested by Food Perspectives in Minneapolis, MN, (n=100) using French fries as a Model System. Results confirmed feasibility for 33+% (42% to be exact) reduction in Na content of fries as consumed.  Tested by the sensory lab at University of Nebraska, Lincoln, NE – using Ham Slices as a Model System (n=38). Results indicated feasibility for 25% reduction in Na content in deli ham slices.  Tested by Leatherhead Labs in the U.K., using Potato chips (crisps) as a Model System (n=30). Results confirmed feasibility for 25% reduction in Na content of crisps.

13. 12 Complete Intensity Results by Sample Note:  Scores are based on a seven-point hedonic scale, where 1 = not at all intense and 7 = very intense. 1.5g Diamond Crystal French Fry Salt 1.5g Salt Substitute Mouthfeel (not at all greasy-very greasy)3.23.3 Saltiness (not at all salty-very salty)3.73.5 Aftertaste (no aftertaste-strong aftertaste) 2.92.8

14. Attributes1.5 g. Diamond Crystal French Fry Salt 1.5 g. Nu-Tek Low Sodium Sea Salt Overall Appearance6.97.2 Overall Liking7.2 Overall Flavor7.27.1 Overall Texture7.17.2 Overall Saltiness6.36.1

15.  Meat  Cheese  Sauce

19. Ingredient usedWater drippingsFat drippingsTotal drippings Table Salt11.0%13.0%24.0% 50/50 NaCL/KCL12.2%12.6%24.5% Nu-Tek Low Sodium Sea Salt 50 8.4%11.3%19.7% Salt levels used: 2.0% Ground Beef trialed had 20% fat

20. Salt Flavor Pros/Cons Nu-Tek Low Sodium Sea Salt 50 Flavor Pros/Cons

21. Why? FlavorFlavor EconomicsEconomics FunctionalityFunctionality Process StabilityProcess Stability NaturalNatural Improved texture in meatsImproved texture in meats Improved water holding abilities in meatImproved water holding abilities in meat Improved functionality in low sodium cheeseImproved functionality in low sodium cheese