Dairy Processing - May/June 2024 - 43

are typically used in the same manner. However, there will
be changes to the ingredient declaration statement and the
sodium and potassium content on the Nutrition Facts. The
latter is viewed favorably, as many consumers strive to reduce
sodium intake while at the same time increase potassium
intake, as sufficient potassium intake is lacking in many diets.
" While sodium substitutes such as potassium chloride have
been on the market for a considerable period, they bring their
own set of risks, including heart palpitations and hyperkalemia, "
said Sowmi Raju, food scientist at Allied Blending. " Simply
swapping one ingredient for another in an effort to address
health concerns can inadvertently introduce new, potentially
more severe, problems. This approach may compromise public
health, especially considering that not everyone diligently
scrutinizes ingredient labels. Therefore, any substitution in food
formulas aimed at reducing one health issue should be carefully
evaluated to avoid unintended consequences that could harm
consumers' well-being. This is why progress is slow. "
Yeast extracts have become a label-friendly alternative to
added salt in cheese spreads and dips. They are recognized for
their ability to provide umami flavor. Some yeast-based taste
enhancers provide an additional dimension of flavor through
the contribution of roasted flavor notes.
Yeast extracts are used in a similar way as sodium
chloride and are declared on ingredient decks simply as yeast
extract. They don't produce any of the bitterness or chemical
notes that can sometimes be a byproduct of the sodium
reduction process.
Permeate, a co-product of the manufacture of high-protein
dairy ingredients, contains a unique concentration of minerals
with flavor-potentiating properties. Three varieties are
available - whey permeate, milk permeate and delactosed
The uncertainty of how the
US consumer will react to sodiumreduced
products may be influencing
companies to be very calculated
and perform their due diligence
to strategize the best approach in
reducing sodium. "
Christine Shiinoki, CJ Food & Nutrition Tech
permeate - each possessing different beneficial functions.
Permeate is most widely utilized in the dried form, which
requires no special handling from distribution through
storage. The dried powder flows readily and is easy to mix in
with the other ingredients in the formulation.
" Typically, sodium-based emulsifying salts, such as
disodium phosphate and sodium polyphosphates, are used in
processed cheese due to their multiple functionalities, such as
improving texture, ability to slice, and melt characteristics, "
said Amr Shaheed, technical services and application
development manager, Innophos, Cranbury, NJ. Additionally,
emulsifying salts are used for protein stabilization in ready-todrink
dairy drinks and yogurt.
" One effective approach is replacing traditional sodiumbased
phosphates with potassium-based counterparts, "
Shaheed said. " Innophos's potassium-based alternatives
enable manufacturers to create lower-sodium dairy products
without sacrificing texture, quality or taste, meeting
both regulatory guidelines and consumer demand for
healthier options. "
DAIRYPROCESSING.COM | MAY-JUN 2024 43
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