Baking & Snack - May 2009 - 84

SALT SUBSTITUTES

ent also contains less cholesterol,
fewer calories and more calcium
than standard process cheese and can
be labeled as a 'reduced-fat, reducedsodium process cheese' on the finished food ingredient's statement."
Certain cheeses - Parmesan
in particular - possess the taste

a full-fat, full-sodium process cheese.
In other words, it can be substituted
in any formulation where traditional
process cheese would be used without sacrificing the rich dairy flavor,
creamy mouthfeel and excellent melt
characteristics for which process
cheese is known. This new ingredi-

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drI

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WWW.VDVSPICE.COM

For more information, see Page 137

BAKING & SNACK / May 2009

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characteristic of umami. By boosting umami perception, formulators
can often reduce sodium contents.
Umami is a Japanese word for the savory taste of proteins that have been
broken down into amino acids and
nucleotides. Umami is recognized as
an amplifier of the salt taste.
"Baked foods manufacturers are
learning how naturally brewed, or
fermented, soy sauce has the ability to enhance the flavor, aroma
and color of products that go far
beyond traditional Asian applications," said Debbie Carpenter,
senior marketing manager, food
service and industrial, Kikkoman
Sales USA, Inc., San Francisco, CA.
"Our soy sauce comes in many
bakery-friendly forms, including
liquid, powdered, granulated, clear,
less sodium and preservative-free.
"Naturally brewed soy sauce can
directly substitute for salt in many
applications. Pound for pound, it
contains about half the sodium
of table salt but also brings much
more to the product," she continued.
Indeed, naturally brewed soy sauce
incorporates about 300 distinct flavor components that add up to the
unique taste of umami.
She suggested using a powdered
soy sauce as part of a topical snack
seasoning. In breads and rolls, a little
bit of liquid soy sauce blends with
yeast and grain flavors while adding
caramelized color. Cookies and cakes,
too, benefit from the color, and depending on the product, the soy sauce
enhances certain flavors while keeping sodium content low. For example,
soy sauce can enhance the top notes
in chocolate chips, and it rounds out
the spice blend in gingerbread.
Though medical and nutrition authorities continue to debate the impact of dietary sodium on high blood
pressure, consumer awareness to the
possible correlation is increasing. With
so many ingredient options available to
reduce sodium levels in food formulations, it's probably time to reformulate
through sodium substitute.
Ⅲ

http://WWW.VDVSPICE.COM

Baking & Snack - May 2009

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