Low-sodium products

Common salt (sodium chloride) is used in many food products, mainly for its flavouring effect, but also in some products for its preservative effect and its specific inhibition of certain microorganisms. 

Salt is used in cheese manufacture to control the rate of lactic acid fermentation, to encourage lactic acid bacteria and to discourage the growth of undesirable bacteria. In processed cheese it contributes to the inhibition of Clostridium botulinum. 

In sauerkraut and other fermented vegetables, salt inhibits the growth of undesirable microorganisms and encourages the growth of the lactic acid bacteria. 

Processed meats depend on salt to inhibit spoilage microorganisms and nitrite to inhibit C. botulinum. 

Reddy and Marth (1991) have reviewed the literature on the reduction of sodium in food products. Cheddar cheese made using a KCl/NaCl mixture in place of NaCl alone had a lower count of Staphylococcus aureus (Koenig and Marth, 1982). Low-sodium cheese with added glucono-y-lactone demonstrated resistance to C. botulinum toxin formation (Reddy and Marth, 1991). Salt blends have been used in cottage cheese, butter, buttermilk and ice cream (Reddy and Marth, 1991). 

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Salt Substitutes. As a result of concern about the relationship between dietary sodium and hypertension, some salt producers and food companies have developed salt substitutes or low sodium products. Mixtures of sodium chloride and potassium chloride, herbs and spices, as well as modified salt crystals of lower density are marketed in response to a limited consumer demand for reduced-sodium products. This amounts to about 2% of user salt purchases. 

M dI bie powdefs also contain sodium bcarbonaia. enxiit loi the low sodium product. dwh... 

EDTA (ethylenediaminetetraacetic acid, [60-00-4]) chelates any trace metals that would otherwise decompose the hydrogen peroxide [7722-84-1]. The amine is preheated to 55—65°C and the hydrogen peroxide is added over one hour with agitation the temperature is maintained between 60 —70°C. The reaction is exothermic and cooling must be appHed to maintain the temperature below 70°C. After all the peroxide has been added, the temperature of the reaction mixture is raised to 75°C and held there from three to four hours until the unreacted amine is less than 2.0%. The solution is cooled and the unreacted hydrogen peroxide can be destroyed by addition of a stoichiometric amount of sodium bisulfite. This may not be desirable if a low colored product is desired, ia which case residual amounts of hydrogen peroxide enhance long-term color stabiUty. 

Some laxatives (e.g., bulk-forming agents) contain significant amounts of sodium or sugar and may be unsuitable for salt-restricted or diabetic patients. When low-sodium or sugar-free products are not used, monitor serum concentrations of sodium and glucose as needed with chronic use. 

Because of the importance of soy sauce as a food flavorant, a new method for its production was developed. The importance of this novel processing procedure is that it significantly shortens the fermentation processing time by half or to about three months. Attempts at further modification of the process to prepare low-sodium-chloride-containing soy sauce are also described. 

Low-Sodium Milk (Hargrove and Alford 1974). Low-Sodium milk is available in some areas as a specialty product for consumers who require low-sodium foods. It is produced by passing normal milk over an ion-exchange resin which replaces the sodium of the milk with potassium. The normal sodium content of milk is reduced from 50 mg/100 ml to approximately 3 mg/100 ml other components of the milk remain essentially the same. 

Dunaif, G.D., and C.-S. Khoo. 1986. Developing low and reduced-sodium products An industrial perspective. Food Technol. 40, no. 12 105-107. 

Health Claims. Approved health claims with potential applicability to margarines or spreads are the relationships between fat and cancer, saturated fat and cholesterol and risk of heart disease, and sodium and hypertension. A food that contains more than 13 g of fat, 4 g of saturated fat, 60 mg of cholesterol, or 480 mg of sodium per serving or per 50 g is disqualified from making any health claim. In addition the product must qualify as low fat for the cancer claim, low fat, low saturated fat, and low cholesterol for the coronary heart disease claim, and low sodium for the hypertension claim. The first two claims, therefore, would be limited to spreads containing 6% or less fat, and the hypertension claim would require the spread to contain less than 140 mg of sodium per 50 g (approximately 0.7% salt). 

Figure 10-1 further illustrates the effect of electrolytes. Curve A is a plot of the product of the molar hydronium and hydroxide ion concentrations (XIO " ) as a function of the concentration of sodium chloride. This concentration-hasedi ion product is designated K. At low sodium chloride concentrations, K becomes independent of the electrolyte concentration and is equal to 1.00 X 10 , which is the thermodynamic ion-product constant for water, K . A relationship that approaches a constant value as some parameter (here, the electrolyte concentration) approaches zero is called a limiting law the constant numerical value observed at this limit is referred to as a limiting value. 

Up until the end of the 18th century, the only commercially available sodium carbonate was a low grade product containing only 5-20% of this salt. It was obtained from the burning of kelp or barilla (a stout, berry-bearing Spanish shrub), followed by extraction of the ashes with water [15]. 

There have been many attempts to utilize the approximately 1.8 V generated by the electrochemical reactions of the decomposer. Elowever, it has not been found possible to do this and to maintain high concentrations of sodium hydroxide and low residual sodium in the stripped mercury. The sodium hydroxide product obtained from the decomposer of a mercury cell is very pure, containing 0.001% or less sodium chloride. This product is referred to as rayon grade caustic because the high purity and low sodium chloride content makes it particularly suitable for rayon manufacture. This is achieved without the special purification steps required for the diaphragm cell product. 

HypervitaminosisC. The vitamin is considered very safe. At one time, many of the over-the-counter products contained significant amounts of sodium ascorbate, which would be contraindicated in people on low sodium diets. Today s products are virtually sodium free unless labeled otherwise. Nevertheless, there are intermittent reports of adverse reactions associated with high doses. Therefore, there are Tolerable Upper Intake Levels, but these are very high relative to the RDAs. The UL to RDA ratio averages about 20. 

Lipophilic linkers (Salager, 1998) and hydrophilic linkers (Uchiyama, 2000 Acosta, 2002) are used to increase the value of SP and decrease y. Lipophilic linkers are long-chained alcohols (above C8) and their low oxyethylenation products that increase the surfactant-oil interaction. The most effective ones have hydrophobic chain lengths that are an average of the hydrophobic chain length of the surfactant and the chain length of the alkane oil. Hydrophilic linkers increase the surfactant-water interaction. Examples are mono- and dimethylnaphthalene sulfonates and sodium octanoate... 

Zeolites were selected for these studies because they possessed the types of properties (high crystallinity, low sodium content, and wide range of silica/alumina ratio) generally valued in catalyst development work All were commercial (not developmental) products of either the Linde Division of Union Carbide Corporation (Danbury, Connecticut) or Conteka, B.V. (Surte, Sweden). 

The Future, Two types of silica sol products are needed in the 1990s specialty products and organosols. Specialty products are used in high-technology areas. Price is generally unimportant if they work. Typical examples of specialty products are monodisperse sols [i.e., one particle size, low sodium, and low metal (aluminum, iron, etc.) concentrations, and no aggregation]. 

Potassium chloride is present in some foods in small amounts. The compound is also used as a food additive to increase the acidity and to stabilize, thicken, or soften some food products, such as jams and jellies and preserves that are artificially sweetened. Many infant formulas also contain potassium chloride. Potassium chloride is also used as a nutrient for yeast cultures and in making beer. The compound is used as a salt substitute for people who are on low-salt (meaning low-sodium) diets. Some brand names of these products are LoSalt , Reheis Less Salt Blend , and Morton Lite Salt . 

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