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Corbion in Food

With over 80 years of fermentation expertise and the use of natural raw materials to produce exceptional food and beverage ingredients, Corbion Purac has a wealth of expertise in the world of biobased food ingredients.Our extensive portfolio combined with leading expertise, application knowledge and technical service make us your food industry partner, helping solve food integrity issues by providing improvements in shelf life, freshness and food safety.

About Corbion

Corbion is the global market leader in lactic acid, lactic acid derivatives and lactides, and a leading company in functional blends containing enzymes, emulsifi ers, minerals and vitamins. The company delivers high performance biobased products made from renewable resources and applied in global markets such as bakery, meat, pharmaceuticals and medical devices, home and personal care, packaging, automotive, coatings and coating resins. Its products have a di� erentiating functionality in all kinds of consumer products worldwide. In 2012, Corbion generated annual sales of €753 million and had a workforce of 1,800 employees. Corbion is listed on NYSE Euronext Amsterdam (listing name is CSM). For more information: www.corbion.com

All rights reserved. No part of this publication may be copied, downloaded, reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical photocopied, recorded or otherwise, without permission of the publisher. No representation or warranty is made as to the truth or accuracy of any data, information or opinions contained herein or as to their suitability for any purpose, condition or application. None of the data, information or opinions herein may be relied upon for any purpose or reason. Corbion disclaims any liability, damages, losses or other consequences su� ered or incurred in connection with the use of the data, information or opinions contained herein. In addition, nothing contained herein shall be construed as a recommendation to use any products in confl ict with existing patents covering any material or its use.

Your markets, our specialties

Meat, Poultry and Seafood

Safety

Shelf life

Label friendly

Sodium reduction

Cost-e� ective

Predictive modeling

Beverages

Shelf life

Label friendly

Taste

pH Acidifi cation

Nutrition

Predictive modeling

Refrigerated food

Safety

Shelf life

Label friendly

Sodium reduction

Taste

pH Acidifi cation

Predictive modeling

Dairy

Safety

Shelf life

Label friendly

pH Acidifi cation

Nutrition

Bakery

Safety

Label friendly

Sodium reduction

Taste

Confectionery

Safety

Taste

pH Acidifi cation

Nutrition

Sauces, Dressingsand Condiments

Shelf life

Label friendly

Sodium reduction

Taste

pH Acidifi cation

Acidifi ed food

Shelf life

Sodium reduction

Taste

pH Acidifi cation

Predictive modeling

Savory

Safety

Sodium reduction

Taste

Nutrition

Fruit and Vegetables

Safety

Shelf-life

Taste

Interested in our solutions? Go to corbion.com/sodiumreduction @CorbionFood

SodiumreductionPUTTING SALT ON HOLD

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Preservation

Salt lowers the water activity (aw). The lower the aw, the bigger the hurdle for microorganisms (Figure 3). Removing salts cause aw to increase, creating an opportunity for microorganisms to spoil the product. In shelf stable products, such as sauces and dressings, aw is a key hurdle, and reducing salt can cause the product to lose its shelf stable character. A small aw hurdle also allows more food pathogens to grow, such as Listeria and Salmonella in meat products. PURASAL HiPure P Plus helps you to control microbial growth by reducing aw. In addition, we can advise you in how you can e� ectively combine all the hurdles to control shelf life and food safety.

Technical challenges

The e� ect of salt on texture is complex, infl uencing certain molecules in the formulation during processing. It also infl uences the processing itself.

Salt plays an important role in the hydration of proteins and the binding of these proteins to each other and to fat, thereby greatly infl uencing the fi nal texture of a food product. Examples of this e� ect of salt are the stabilization of emulsions of ground meat mixed with fat or an emulsifi ed sauce and the development of a gluten network in bread. In emulsifi ed meat, there is a direct e� ect of the presence of salt on the protein network. Actin and myosin meat proteins swell in the presence of salt, enabling these protein to bind more fat and water. This increases tenderness and decreases loss of fl uid. In fermentation processes, such as dough fermentation, salt does not only helps stabilize the gluten proteins in a network, but also regulates the growth of the fermentation yeast. Without that important functional role in the process, the dough volume increases too rapidly, resulting in a weak texture.

Ready to put salt on hold?Reducing the sodium content of foods by simply decreasing, or removing, salt (sodium chloride) is not always an option. Salt plays an important role in the food matrix and reducing it can have a negative impact on product quality and stability. Depending on the specifi c application, even minor reductions can a� ect taste, bacterial spoilage, food-safety, color and texture. In addition, salt substitutes often produce poor overall results.

The di� culty of achieving a balanced low-salt formulation is highlighted by examining the e� ects of reducing salt in di� erent quality characteristics (Figure 1). Maintaining a similar fl avor, color and texture are the highest priorities, as these quality characteristics are the key to consumer acceptability. Other important e� ects of salt, such as its functional roles in processing, and as a preservative, are usually noticed later in the development process, when the production process is scaled up, or shelf life is tested.

In recent years, Corbion Purac has introduced solutions, such as PURASAL® HiPure P Plus, a potassium salt that manages shelf life without adding sodium and a bitter taste. We also introduced a double award-winning sodium reduction solution, PuraQ® Arome NA4, a building block for a savory fl avor profi le. These solutions can be valuable tools in your low-salt product development.

Taste

Corbion Purac o� ers a savory building block that serves as a new foundation for your fl avor profi le in salt-reduced formulations. Salt is the cornerstone of many fl avor profi les, so removing it has an immediate fl avor impact (Figure 2). The sodium in salt is one of the few components that tastes salty. PuraQ Arome NA4 has a savory fl avor that optimizes the e� ect of taste enhancers and improves the specifi c taste of the product. Potassium and calcium have a fl avor often referred to as an “o� -taste”, either bitter or metallic. A quarter of consumers are highly sensitive to the bitter taste of potassium salts, which are usually the fi rst choice when replacing salt.

For a more neutral fl avor eff ect, our potassium salt, PURASAL HiPure P Plus, can help you tackle other important quality parameters a� ected by sodium reduction, such as shelf life and texture.

Salt controls color development in both fresh meat and during the baking process. In bread the maillard reaction products are infl uenced by the presence of salt, leading to a deeper crust color.

A lack of salt in a food product’s texture can lead to e.g. a poor yield in emulsifi ed meat products or bread with a weak texture and lighter color that quickly stales. One of the strategies to deal with low salt texture issues is to use solutions with an ionic strength similar to salt. Corbion Purac o� ers a number of potassium-based products that provide ionic strength instead of salt and, depending on your needs, a di� erent fl avor and preservative impact.

Finding the balance

Salt a� ects the di� erent properties of food, fl avor, preservation and texture, to varying extent, depending on the kind of food product. Salt reduction is therefore a balancing act. PuraQ Arome NA4 is a key product to tackle the foundation of a savory fl avor profi le, picking up the fl avor notes and saltiness lost when the salt content of the formulation is reduced.

At the same time, PuraQ Arome NA4 can play a meaningful role in reducing the aw and thereby stabilizing the product. In some cases, the fl avor might be manageable with other

compounds, so a potassium salt, such as PURASAL HiPure P Plus, might give you the required shelf life and texture. Our patented process ensures a minimal fl avor impact of this potassium salt.

For shelf life, food safety and texture challenges that di� er widely between market segments, we provide specifi c guidance on the most fi tting Corbion Purac solution through our dedicated sales team and tools.

Market Product Benefi ts

Bakery PuraQ® Arome NA4 Consumer-friendly labeling Taste

Meat & Poultry PuraQ® Arome NA4 Consumer-friendly labeling Taste

PURASAL® HiPure P Plus Shelf-life

Verdad® N10 Consumer-friendly labeling Shelf-life

Verdad® N15 Consumer-friendly labeling Safety

Ready meals PuraQ® Arome NA4 Consumer-friendly labeling Taste

Sauces & Dressings PuraQ® Arome NA4 Consumer-friendly labeling Taste

PURASAL® HiPure P Plus Shelf-life

We also o� er solutions with primary focus on e.g. food safety (e.g. Listeria control) or shelf life control, which in addition also can help reduce sodium. Please request additional information from your local sales representative.

Technical constraints Consumer acceptability Shelf life + Food safety

Functional rolein process

Color TextureFlavor

(enhancer) Preservation

Salt (NaCl)Role in food

The di� erent roles of salt in food and the relationship with di� erent quality characteristics

Figure 1

Specifictaste

Tasteenhancers

Salt

Basicsavorytaste

PuraQ®Arome NA4

Basic general taste : SaltBasic savory taste : Meat extract, Yeast extracts, Hydrolyzed vegetable proteinSpecific taste : Flavors Beef, chicken, fishTaste enhancement : Umami donators

Build-up of typical savory profi le

Figure 2

Our award-winning fermentation-based

solutions allow food producers to

reduce sodium by up to 40% without

compromising original product quality.

Achieve up to 40% salt reduction

Control shelf life

Maintain salty, savory fl avor profi les

Deliver superior quality

T aw pH Eh pres.

T aw pH Eh pres.

Figure 3

Hurdle technology