Sodium free baking powder based on Glucono-delta-lactone

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1 Sodium free baking powder based on Glucono-delta-lactone Jungbunzlauer has developed a showcase formulation of a sodium free baking powder that can significantly contribute to the sodium reduction of fine bakeries Reducing sodium consumption is a top health topic in most industrialized countries. Due to the increased consumption of packaged foods, consumers exceed the tolerable upper intake level. The intake level was set by the UK Food Standards Agency and US Dietary Guidelines at 2.4g and 2.3 g of sodium per day, respectively. However, people in many western countries currently consume 3 5 g of sodium (equivalent to g of salt) per day, which has negative health effects and can lead to hypertension, cardiovascular diseases and even stroke. Salt is the major contributor of sodium in our diet; however sodium containing food additives particularly in bakery, meat and cheese products play an important role. Phosphates in food and health effects > In addi tion to studies about detrimental effects of high sodium levels in our diet, research has also been done recently about the role of high 22 Wellness Foods Europe November 2012

2 Bakery products Wellness Foods Europe phosphate levels in food. Baking pro ducts contain very high levels of phosphates coming from monocalcium phosphates (MCP), sodium aluminium phosphates (SAP) and sodium acid pyrophosphates (SAPP) used in baking powder. The findings indicate that ele vated phosphate concentrations in healthy people have been correlated with cardiovascular diseases and the authors recommend reducing and better controlling the uptake from phosphate containing food additives. 1 Sources of sodium and phosphates > Many consumers do not realize that especially cereal products like bread, cakes & pastries, cookies as well as breakfast cereals contribute up to 40% to our daily sodium intake via sodium containing food additives (Table 1) 2. additives, i. e. the sodium phosphates and sodium bicarbonate, a significant reduction can be achieved without compromising taste. Showcase formula for a sodium free baking powder as a contribution to reduce sodium intake from baking products > In order to achieve a significant reduction in sodium in final bakery products, we propose to eliminate all sources of sodium of a conventional baking powder product: Firstly, we took out sodium phosphates by using Jungbunzlauer s glucono-delta-lactone as the leavening acid in the baking powder mix. Glucono-delta-lactone is the inner lactone of an organic acid produced from glucose by fermentation. It is sodi Table 1: Top 5 sources of sodium and salt (average daily intake sodium/person/day) according to National Food survey UK: # Food category Sodium Equivalent Salt % of total daily sodium intake 1 Cereals, cakes, biscuits Meat&meat products Other prepared food: 3 Soups, pickles, sauces baked beans Processed seed & vegetables Milk and cream Others TOTAL In bakery products, more than 95 % of the sodium comes from three sources: sodium chloride (salt), sodium phosphates, which are used as leavening acids, and sodium bicarbonate as CO 2 source. In fact, the intuitive action to reduce sodium chloride levels in bakery products will result only in a minor sodium reduction and is limited by sensorial constraints. Sodium chloride is essential to contribute to the taste. By eliminating the sodium containing food um and phosphate free and well tole rated: Glucono-delta-lactone derivatives are intermediates in important physiological pathways. Secondly, we replaced the sodium bicarbonate by a special grade of potassium bicarbonate. 3 By doing so, we can eliminate the second biggest source of sodium contribution to the final product. Thirdly, we used a very dry quality of corn starch as a separating agent. November 2012 Wellness Foods Europe 23

3 1. Glucono-deltalactone (GdL), a well-known acidulant, occurs naturally in honey and wine and is produced by a fermentation process based on glucose. GdL replaces sodium phosphates such as SAPP and SALP. 2. Potassium bicarbonate (KHCO 3 ) replaces the commonly used sodium bicarbonate as CO 2 source. 3. Corn starch is used as a gluten free neutral starch, absorbing moisture and prolonging the shelf life of the baking powder. KHCO 3 Gluconodeltalactone Corn starch Fig. 1: Composition of Sodium Free Baking Powder Properties of sodium and phosphate free baking powder > The health benefits and related claims for the sodium and phosphate free baking powder are summarized in Table 2. Next to the reduction of the sodium content, the phosphate level of the baking powder has been reduced to zero. Other benefits are the absence of aluminium compounds (coming from aluminium phosphates in some baking powder compositions) and the absence of gluten due to the use of corn starch instead of wheat starch). a conventional baking powder. An example of a recipe with sodium free baking powder is given in Table 3: Table 3: Recipe of sodium and phosphate reduced muffins # Component Quantity g Wheat flour (Type 550) Sodium Free Baking Powder: (Glucono-delta-lactone F2500, potassium bicarbonate, corn starch) Skimmed milk powder Xanthan gum (type FN) Salt Sugar Dextrose Whole egg powder Vegetable oil Water g g 1.50 g 4.00 g g g g g g The baking results for the muffins are shown in Figure 2. The crust of the muffins is slightly Table 2: Properties and consumer benefits of sodium and phosphate free baking powder based on gluconodelta-lactone Claim Explanation Consumer benefit Sodium free Absence of sodium phosphates & sodium bicarbonate Reduced sodium level (average by 50% in fine bakeries); address concerns regarding high sodium uptakes Phosphate free Absence of phosphates Improved taste; address concerns regarding high sodium uptakes Aluminium free Gluten free Absence of aluminium phosphates (SALP) Absence of wheat starch, replacement by corn Suspicion that aluminium intake and development of Alzheimer s disease are linked to each other Dietary requirement (coeliac disease) Results of baking trials with sodium and phosphate free baking powder > Typical fine bakeries like yellow pound cake, muffins, pancakes, and waffles have been prepared using the sodium free baking powder as well as lighter for the muffins produced with sodium free baking powder. This effect that has been observed before in other trials and can be linked to the exchange of phosphates against glucono-delta-lactone. 24 Wellness Foods Europe November 2012

4 Bakery products Wellness Foods Europe In the cross section view, the crumb of the muffins looks quite similar for both products. The only difference is that the muffin baked with sodium free baking powder shows a more uniform structure of the pores. The height of both muffins is also quite similar indicating a comparable effectiveness of the baking powder. The baking results for the other fine bakeries have been quite the same: Slightly lighter crust, very homogenous structure of the crumb, and very similar height of the product. Fig. 2: Comparison of baking results for muffins with conventional baking powder (left) and sodium & phosphate free baking powder (right) Results of sensorial evaluation > A professional sensorial panel has assessed the sensorial and visual properties of two products (muffins and yellow pound cake) prepared with conventional and sodium free baking powder. The following criteria were assessed in a triangle test: shape, color, smell, and taste. In order to make the test meaningful for the panel, the crust has been optimized for the sodium free baking powder with addition of cacao powder. The results of the assessment were quite surprising: In the case of the yellow pound cake, 49 % did not detect a difference between the two products according to the given criteria. For the muffins, the result was slightly lower: 42 % did not detect a difference between a sodium reduced muffin and a standards muffin. The results indicate that there is no statistical significant difference in taste, smell, shape and colour between fine bakeries produced with conventional vs. sodium free baking powder. It is important to mention that the potassium bicarbonate does not contribute to a bitter taste that is typical for potassium mineral salts. Baking products produced with glucono-delta-lactone are perceived as slightly sweeter. In addition, the sodium reduced bakery products do not show the blunt taste typically attributed to the phosphates. Table 4: Results of the Sensorial Triangle test Muffin A vs. B Yellow pound cake A vs. B Test product Votes % Votes % Difference detected No difference detected Total # of votes November 2012 Wellness Foods Europe 25

5 Sodium reduction achieved in fine bakeries products > Relevant for the application of the sodium free baking powder is the overall sodium reduction that can be achieved in the final product. A sodium reduction level of more than 50 % was achieved for the muffin, pancake and waffles (Figure 3). It is worth to mention that the sodium chloride level remained unchanged. For the yellow pound cake (American style) the leverage for the sodium reduction via baking powder is smaller, as the sodium chloride level in the base recipe is quite high. For additional sodium reduction, Jungbunzlauer s sub4salt is recommended in combination with glucono-delta-lactone or as such, see separate information 4,5. Fig. 3: Sodium reduction achieved in fine bakeries by replacing a conventional baking powder against sodium free baking powder Summary and conclusion > A baking powder formulation based on Glucono-delta-lactone and potassium bicarbonate has been developed. In baking trials, a one-to-one comparison has been made for fine bakery products produced with conventional baking powder and sodium free baking powder. For four products, yellow pound cake, waffles, muffins, and pancakes, no significant difference in appearance and texture could be observed. Two products have been assessed more closely in a sensory panel using a triangle test: muffins and yellow pound cake. In both cases the panelists did not detect a statistically significant difference between the two products. The following aims could be achieved: The sodium free formulation of the baking powder consisting of glucono-deltalactone and potassium bicarbonate can replace conventional baking powder for a household application. By using the sodium free baking powder the sodium levels for fine bakeries can be reduced by more than 50 %. Additionally phosphates can be replaced entirely by glucono-delta-lactone without compromise on taste and texture and appearance. Products can carry the nutritional claim reduced/less in sodium under the EU Nutrition and Health Claims Regulation as they achieve a sodium reduction of more than 35 %. References > 1 E. Ritz et al., Phosphate Additives in Fooda Health Risk, Deutsches Ärzteblatt International, 109, Issue 4, pp Salt & Health Report 2003, Scientific Advisory Committee on Nutrition, Report 2003, published for the Food Standards Agency and the Department of Health, p Potassium Bicarbonate HP Grade from Kudos Blends Ltd. has been used for all trials 4 uploads/pdf/general/wellness_foods_europe_2-2012_sodium_reduction.pdf 5 _http:// with_gdl_and_sub4salt_2010_fl.pdf For more information, please contact: Dr Dirk Lenz, Product Manager Gluconates Jungbunzlauer International AG P.O. Box, 4002 Basel, Switzerland Telephone Fax dirk.lenz@jungbunzlauer.com 26 Wellness Foods Europe November 2012