Product description
In modern life, more salt content will be not good for body health. So more and more customers and manufacturers pay high attention to reduct salt and sodium used in daily foods.
Salt(sodium) reduction
Cardiovascular diseases and hypertension are growing health issues. Sodium reduction is a crucial challenge for the bakery industry since salt is widely used for different purposes, flavour, texture, etc.
Bread is a primary source of carbohydrates, fibers, proteins, vitamins and minerals and a popular staple food throughout the world. However, it is also a major contributor of sodium intake.
HonghuiBio has developed a range of clean-label solutions designed to reduce the salt content in bread with no impact on texture, volume and structure. When the salt content is reduced, gluten poorly develops and the bread loses volume. Our products enable manufacturers to reduce the salt content without losing volume.
Salt reduction in cereals
Cereals are a healthy breakfast choice since they are low in fats and calories. What’s more, breakfast cereals are an important source of nutrients, such as fibre, Vitamin D, iron, just to name a few.
However, during the production process of cereals, sodium is used to achieve certain flavour, taste and color. Given legal restriction on the level of sodium used, bakery manufacturers are now trying to find healthy alternatives for their products.
For this purpose, potassium lactate liquid 60% which is produced by HonghuiBio can be used as a natural and effective solution to reduce the levels of sodium in cereals, but delivering products of the same quality and taste at the same time.