Bakers Journal

Exploring low sodium sea salt

October 7, 2011
By Bakers Journal

October 6, 2011– A new low sodium sea salt that can reportedly help cut sodium levels in baked goods and other food and beverage products without affecting product characteristics was the focus of a recent webinar.

On Oct. 4, Sosland Publishing hosted a webinar on Salona, a low sodium sea salt containing 1.7 mg of sodium per 100 g of salt – a whopping 95 per cent less sodium than sodium chloride salts.

The webinar featured presentations by Sarah Roller, JD, RD, MPH, and a partner at Kelley Drye and Warren LLP, and Barbara Bufe Heidolph, technical service principal of ICL Performance Products’ food phosphates group.

Roller focused on the sodium reduction measures that have been rolled out in the American market recently, and on what’s coming down the line in the future. She then handed things over to Heidolph, who explained that Salona is a natural mineral salt derived from the Dead Sea. It is kosher certified, halal compliant and Generally Recognized As Safe (GRAS), and available in three grades: fine (0.2 to 0.6 mm), medium (0.6 to 1.9 mm) and coarse (1.9 to 7.0 mm).

Heidolph reported that Salona replaced between 25 and 50 per cent of sodium chloride in product tests. In total, its inclusion could achieve between 18 and 45 per cent overall sodium reduction. In bread tests, Salona produced similar flavour, texture and volume attributes comparable to full sodium breads.

After both presentations, moderator Lucy Sutton, managing editor at Sosland Publishing, put audience questions to the both presenters. Many of the questions focused on nutritional benefits and possible health claims flowing from using Salona in products.

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