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Jungbunzlauer showcases key solutions for sodium reduction at IPPE, January 28th-30th

January 17, 2014
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Sample a tasty “pig-in-a-blanket” made with Jungbunzlauer sub4salt cure, potassium lactate and sodium gluconate.  We will be serving these snack-sized hot dogs with two dipping sauces – grilled peach ketchup and beer mustard. Both of these flavorful options will feature our sub4salt, lactic acid, and xanthan gum.

Jungbunzlauer potassium lactate is a smart way to reduce the sodium content in processed meat products. Indeed, sodium lactate, normally used therein for pathogen control and shelf-life extension, is the second biggest contributor to sodium content after curing salt. The sole substitution of potassium lactate for sodium lactate reduces the sodium content of sausages by 25%. Combining potassium lactate with sub4salt cure, the first stable, sodium reduced curing salt substitute, permits a sodium content reduction of 50%, without compromising taste or microbiological stability. sub4salt cure combines the widely known and award-winning sub4salt with sodium nitrite.

Sodium gluconate is a cost effective stabilizer permitting substantial phosphate reduction without compromise on texture and yield. Xanthan gum, which is an excellent stabilizer and thickener, improves texture and enhances mouth-feel.  Lactic acid is a mild tasting acidity regulator with antibacterial properties.

Jungbunzlauer is a solutions partner offering multiple advantages for your food formulations. For more information, please reach out to Christina Rosse, 617.969.0900 or e-mail marketing-bos@jungbunzlauer.com.

Jungbunzlauer is a leading producer of biodegradable ingredients of natural origin. The Swiss-based, family-owned company whose roots date back to 1867 operates FSSC 22000 certified manufacturing sites in Austria, Canada, France and Germany. Based on its vision, From nature to ingredients and its expertise in fermentation technologies, Jungbunzlauer transforms nature’s plants into high quality citric acid, gluconic acid, lactic acid, xanthan gum and erythritol, as well as salts, esters and blends thereof. Solutions from Jungbunzlauer enable food and beverage producers to market healthier, safer, tastier and more sustainable goods to billions of people around the globe.

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