Sodium processed foods

Uses. The principal use of monosodium phosphate is as a water-soluble soHd acid and pH buffer, primarily in acid-type cleaners. The double salt, NaH2P04 H PO, referred to as hemisodium orthophosphate or sodium hemiphosphate, is often generated in situ from monosodium phosphate and phosphoric acid in these types of formulations. Mixtures of mono- and disodium phosphates are used in textile processing, food manufacture, and other industries to control pH at 4—9. Monosodium phosphate is also used in boiler-water treatment, as a precipitant for polyvalent metal ions, and as an animal-feed supplement. 

Sodium Ion. The excessive intake of sodium ion coming from other than NaCl should be noticed, though reduced intake of NaCl is now a matter of great concern. Monosodium glutamate (MSG), for instance, is a subject of discussion. Since MSG effectively provides umami taste, it has been very popular as a Japanese seasoning. In the United States, MSG has currently been mark as a cause of "Chinese restaurant syndrome". In addition, beef, liver, blood and their processed foods contains a large amount of sodium ion. Sine sodium ion combines with aspartic acid and glutamic acid residues in protein, study of affinity of acidic amino acids to sodium ion has to be set out first. 

The most common use of salt is as part of daily diets. Although it is added directly to food, 75% of the salt consumed in the United States is a result of eating processed foods The National Academy of Sciences has determined that a minimum daily requirement of 500 mg of sodium is safe, which equates to 1,300 mg of salt. The Academy and the federal government recommend that sodium consumption be no more than 2,400 mg per day, which equals 6,100 mg of salt. Most Americans consume levels higher than this, and many health organizations recommend decreasing salt intake. Excess salt can lead to health problems such as elevated blood pressure, although recent research seems to indicate that normal or moderately... 

American Medical Association, Council on Scientific Affairs. 1983. Sodium in processed foods. JAMA 249, 784-789. 

Pyridine and its derivatives. The most unique pyridine derivative isolated from processed food is l,lt,5,6-tetrahydro-2-ace-topyridine. This compound was prepared by roasting proline and dihydroxyacetone at 92°C in presence of sodium bisulfate, and exhibited a strong odor reminiscent of freshly backed soda crackers (82). 2-Ethylpyridine and 2-pentylpyridine were reported in volatile flavor components of shallow fried (83). Pyridine, 2-methylpyridine, 3-methylpyridine, 2-ethylpyridine, 3-ethylpyri-dine, 5-ethyl-2-methylpyridine, 2-butylpyridine, 2-acetylpyridine, 2-pentylpyridine, 2-hexylpyridine, 3-pentylpyridine, 5-methyl-2-pentylpyridine, and 5-ethyl-2-pentylpyridine were identified in the volatiles of roasted lamb fat (8H). 2,5-Dimethylpyridine and... 

Some additives clearly serve an important function. Preservatives help to prevent food from spoiling and enable processed food to be stored for much longer. They reduce the likelihood of bacterial contamination in the food we eat. Sodium nitrite is added to cured meat, for example, to prevent the growth of organisms like Clostridium botulinum, which causes severe toxicity, botulism (see pp. 249-51). Preservatives also reduce chemical degradation and so allow food to have a longer shelf life. Other additives may also have a beneficial function, for example artificial sweeteners reduce the sugar intake of people who suffer from diabetes or obesity. 

Salt makes our foods taste better, and most of us living in Western civilizations consume too much of it. No question about that. We d get all the sodium we need from just one daily teaspoon of salt, sodium chloride. But we like to put it into the water before boiling potatoes or making pasta, and we sprinkle on more when we sit down to eat. In addition, 75 percent of the sodium in our diets comes from processed foods that contain not only sodium chloride but also a whole family of sodium compounds to make those foods taste good and make them last longer on supermarket shelves and in our pantries, bread boxes, and refrigerators. 

How can you tell whether restricting your sodium intake will lower your blood pressure Experiment. Try testing yourself. Measure your blood pressure for a few days in a row. Cut back on processed foods, don t add salt when cooking, and put the salt shaker away. Do that for a few weeks and retest your blood pressure. See whether you benefit. If so, terrific. If not, there are other ways of lowering blood pressure. 

Instead, start with baby steps. If a recipe calls for 28 ounces of canned tomatoes, use a 14-ounce can of ordinary tomatoes and another 14-ounce can of no-salt-added tomatoes. You ehminate half the salt and virtually none of the flavor. Use the same approach for most other canned and processed foods. As time goes by, and your taste buds change, you ll be able to switch to more low-salt foods. It s pretty easy to see how much sodium is in a given processed food, since the quantity per serving is listed on all labels. 

Ideally, the ratio of potassium to sodium in our diet should be about five to one. But the typical American, and for that matter Western, diet provides almost exactly the opposite The solution is obvious cut back on salt and sodium where you ll miss them least, as in canned vegetables and other processed foods and fast foods, and make a conscious effort to boost your potassium consumption. 

Furnace phosphoric acid is pure enough for most uses as obtained directly from the process. Food-grade applications require removal of traces of arseni-ous oxide (Table 10.6). Arsenic is present to the extent of 50-180 ppm (as AS2O3 equivalent) in the feed phosphorus because of the similarity of its chemical properties to those of phosphorus (same group in the periodic table). This ends up in the product acid on oxidation and hydration [1]. It may be removed by the addition of the requisite amount of sodium sulfide or hydrogen sulfide to the furnace acid, which precipitates it as the arsenic III and V sulfides (e.g., Eq. 10.20). 

Geomaras, I., Skandamis, P.N., Belk, K.E., et al. 2006. Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium actate-sodium diacetate. Food Microbiology 23 762-771. 

If you check any food composition table, you would see that potassium and sodium are found together in every food category. Both in foods and in the human body, they are often accompanied by chloride, which is the chemically active form of the element chlorine. All the natural foods I can think of have a lot more potassium than sodium, but they all have both—and chloride. Processed foods (potato chips, breakfast cereals, roasted nuts, soft drinks, etc.) are the only foods that have more sodium than potassium, and I believe you can guess why. The manufacturers often add salt to their products. Why Table salt (sodium chloride) acts as a preservative and a flavor enhancer. Products have a longer shelf life, and, besides, the salty taste is popular and helps sell many commercial food products. Salt is, however, somewhat addictive, and excessive intakes of it complicate body chemistry and increase the risk of high blood pressure in some individuals. 

Emplex. [Am. Ingredients] Sodium stearoyl lactylaie starch and protein conq>Iexing agent for bakery goods emulsifier, conditioner few processed foods. 

CFR approved benzoic acid for use at a concentration of 0.1%. The acid and its sodium salt can be used in processed foods, as food and drink preservatives with pH less than 4.5. It has an inhibitory action on mould growth and bacteria belonging to the following species Bacillaceae, Enterobacteriaceae, and Micrococcaceae. Benzoic acid and its sodium salt can be used in the preservation of carbonated drinks and noncarbonated drinks, fruit juices, jams, mayonnaise, mustard, pickles, bakery products, and ketchup. - "... 

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