Sodium chloride (salt) is used in most cured meat products for a variety of reasons including enhancing flavor and providing microbial, color and textural stability. However, many consumers seek to reduce the levels of sodium in their diet, due to health risks.
Proteria® SR cultured corn sugar offers many of the functionalities of salt, providing meat processors with multiple benefits in the production of reduced-sodium meat products. It mimics meat flavor and helps manage water activity, the key to reducing the growth rate of microbial spoilage.
Taste Salt is the cornerstone of many flavor profiles, so removing it has an immediate flavor impact (Figure 10). Proteria® SR has a savory flavor that optimizes the effect of taste enhancers and improves the specific taste of the product.
Preservation Salt lowers the water activity (aw). The lower water activities (aw), the bigger the hurdle for microorganisms, such as Listeria and Salmonella in meat products. Proteria® SR helps you to control microbial growth by limiting aw.