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Leatherhead Food International: Ingredients for Meat Products 8-9 February 2006

Reducing Fat and Salt in Meat ProductsReducing Fat and Salt in Meat Products

Dr.Dr. Eoin DesmondEoin Desmond,,AllinAll IngredientsAllinAll Ingredients




Presentation Outline• Introduction

• Reasons for reducing fat and salt

• Ingredients used for:– Fat Reduction– Salt Reduction




• We design blends thatmake ingredients workharder to achieve ourcustomers objectives.

• To achieve this wemaximise the synergiesbetween the ingredientschosen

What does AllinAll do?


http://slidepdf.com/reader/full/ingredients-for-meat-products 4/55Leatherhead Food International: Ingredients for Meat Products 8-9 February 2006

What does AllinAll do?• Cures

– Dry Cure Mixes

– Butcher Cures– Traditional Style Ham Cures– Value Added Meat Cures– High Yielding Ham Cures

– Reduced Salt– Customised Blends

• Sausage Seasonings– Gluten Free

– Breakfast Sausages– Traditional Irish– Reduced Fat/Salt– Cumberland

– Lincolnshire– BBQ– Mexican– Pork & Apple

– Garlic & Herb– Customised Blends

• Glazes– BBQ

– Cajun– Mexican– Spicy Ranchero– Thai

– Moroccan– Tomato & Herb– Tikka– Chinese

– Customised Blends• Burger Seasonings• Batters & Breadings• Sauces & Marinades



Reasons for reduced fat and salt



Reasons for reduced fat

•Health problems related to overweight are becoming the majorhealth concern worldwide

• 1.2 Billion people worldwide are overweight• 250 million are obese• 7% of the adult population• 50% of European adults will be obese by 2030

•Cost of obesity• UK: £2.5 Billion

• USA: $99.2 Billion (8% of national health costs)• Obesity tops smoking as top health risk (British Journal ofPublic Health)



Reasons for reduced salt

•Hypertension and Cardiovascular Disease (CVD)• CVD is main cause of death in Europe.

• It is estimated that at least one third of premature deathsfrom CVD in Europe are attributable to unhealthy diets.

• 60,000 premature deaths could be saved by dietary changes.

• 74 billion Euros are spent on treating CVD in the EU.

• CVD costs an additional 106 billion Euros/year in lost productionof goods and services.

(Eurodiet, 2001)



WHO AND EURODIET POPULATION GOALS FORNUTRIENTS

DIETARY COMPONENT GOAL• Dietary fat (% energy) <30

• Fatty acids (% energy)

- dietary saturated fat <10- trans fatty acids <2

• Carbohydrates (% energy) >55

• Free sugars (% energy) <10

• Sugary food consumption• (occasion/day) ≤ 4

• Fruit and vegetables (5 serve; g/day) ≥ 400

• Dietary fibre (g/day) >25

• Salt (g/day) < 6



Legal Requirements (Guidelines)

Sources: Proposal for a regulation of the European Parliament and of the Council on nutrition and health claims made on foods, COM (2003)424. htt p://europa.eu.int /eur-lex/en/ com/pdf/2003/com2003_0424en01.pdfCodex Alimentarius (2001) Food Labelling.http://www.fao.org/documents/show_cdr.asp?url_file=/DOCREP/005/Y2770E/y2770e07.htmFSA (1999). Nutrit ional Claims in Food Labelling and Advertis ing Guidance Notes.http://www.food.gov.uk/foodindustry/guidancenotes/labelregsguidance/nutclaimsadguid

Reduced Low X-Free

Fat 30% reductioncompared tothe normalproduct

3g total fat per 100g of product 0.5g total fat per100g of product%Fat Free claims shallbe prohibited

Salt/Sodium 30% reductioncompared tothe normal

product

40mg per 100g or 100 mlIn the case of food naturally low insalt/sodium the claim must be made

in the form “a low salt/sodiumfood”

5mg per 100g or 100ml



Technological Problems associated with

reduced fat foods• Fat is a major determinant of the sensory

characteristics of food products•Fat makes critical contributions to the textural

characteristics•Plays a unique role in the development and release ofmany flavours

•Considerable changes to recipes have to be made inorder to achieve acceptable texture and flavourqualities and ensure desired shelf-life




Fat Reduction• Fat has significant effects on the physicochemical and

sensory properties of the finished product

• Humans have an in-built recognition for fat, whichoften plays a role in food acceptance

• There is innate human preference for a fat-associatedvolatile aroma, flavour or textural feature (Mela,1990)

• COST




“The only way to keep your health is to eatwhat you don't want, drink what you don't

like, and do what you'd rather not.”Mark Twain




MAYBE NOT




Reduced Fat Meat Products

1.8% Fat

1.2% Fat

6.8% Fat

12% Fat

16% Fat

5.7% Fat

1.7% Fat

2% Fat

6.0% Fat

4% Fat

17% Fat




Nutritional Composition (per 100g) of typical

meat productsProduct Moisture (g) Fat (g) Protein (g) Calories (kcal) Cholesterol (mg)Irish/UK ProductsBeefburger (grilled) 47.9 24.4 26.5 326 75Pork sausage (grilled) 45.9 22.1 14.5 294 53Pork back rasher (raw) - 14.3 17.6 201 -

Frankfurter 54.2 25.4 13.6 287 76Cooked ham 73.2 3.3 18.4 107 58Chicken nuggets 47.8 13.0 18.7 265 55Salami 33.7 39.2 20.9 438 83Mortadella 48.3 30.1 14.2 331 75

USA Products

Beef patty (broiled) 55.5 18.7 25.6 278 89Frankfurter 56.0 27.6 11.5 301 50Oscar Mayer links (Cked) 49.5 30.5 16.3 343 77

Oscar Mayer Wieners 53.2 30.3 11.4 327 56Oscar Mayer Bologna 54.2 29.1 11.1 316 64Hormel Luncheon Meat 52.6 27.2 13.2 310 70

Salami 44.0 32.1 18.5 365 70Sources: McCance & Widdowson’s The Composition of Foods Sixth Summary Edition (2002). The Royal Society of Chemistry,Food Standards Agency and Institute of Food Research.USDA Food Nutrient Database Ver. SR15




Nutritional Composition (per 100g) of typical

‘reduced-fat’ or ‘lite’ meat productsProduct Moisture (g) Fat (g) Protein (g) Calor ies (kcal) Cholesterol

(mg)

Irish/UK ProductsReduced fat ¼ lb burgers 6.8 17.4 139Low-fat beefburger (grilled) 60.0 9.5 22.7 178 64Reduced fat British sausage(cked)

50.1 13.8 16.2 230 55

Reduced fat Irish sausage (raw) 17.0 12.0 227 -Low fat sausages 1.8-2.0 16.3-16.5 110-125

Low fat back rashers 6.0-8.0 18.0-19.9 134-150 -Cooked Ham 1.2-1.7 22.0-24.4 101-117

USA Products90% Lean beef patty (broiled) 61.4 11.7 26.1 217 8595% Lean beef patty (broiled) 66.0 6.6 26.3 171 76Oscar Mayer fat free wieners 78.0 0.5 13.2 78 30

Oscar Mayer light wieners 66.8 14.9 10.7 193 49Hormel light luncheon meat 65.7 13.9 15.2 191 75Lite Bologna 64.9 16.1 13.1 211 79Sources: McCance & Widdowson’s The Composition of Foods Sixth Summary Edition (2002). The Royal Society of Chemistry, Food Standards

Agency and Institute of Food Research.USDA Food Nutrient Database Ver. SR15




• Many good tasting, low-fat foods areavailable today thanks to the growing useof one or more fat replacers/substitutes.

• The challenge for food processors is toidentify the fat replacer(s) that worksbest for a given product at a realisticcost

• Fat replacement may require severalingredients. A variety of synergisticcomponents are used to achieve thefunctional and sensory characteristics ofthe full fat products.

NEED A FULLY INTEGRATEDAPPROACH

Fat Reduction




Fat Reduction

Product Requirements•Sensory•Nutritive

•Technological

•Safety•Economic•Shelf Life

•Convenience

Physical Methods•Trimming of Fat•Grind Size•Pre-emulsification

•High Pressure•Super-Crit ical FluidExtraction

Use of Functional Additives• Added Water •Non-Meat Proteins• Animal Proteins

•Carbohydrates•Functional Blends•Plant Oils•Synthetic Fat Replacers




Fat Replacers• Fat replacers generally fall into three

categories

– Carbohydrate based

– Protein based

– Fat based




Carbohydrate based• Hydrocolloids

Virtually non-caloric, provide thickening, sometimes gellingeffect and can promote a creamy texture. Use in reducedcalorie, fat-free salads dressings and to reduced fatcontent in desserts and processed meats

– Carrageenans– Gums (Guar, locust bean, xanthan, arabic)– Pectins

– Alginates




Carbohydrate based• Celluloses

Prepared from naturally occurring cellulose that has beenpurified. Can work as a viscosity controller, gelling agent,texture modifier etc.

• FibresDerived from: Oat

WheatPotato

PeaCitrusAppleBamboo




Protein based• Soya Protein

Soya protein is available in three main classes ofproducts; flours, concentrates and isolates

Primary functions: (a) emulsification

(b) fat absorption(c) hydration(d) texture enhancement

Applications: Meat products , beverages,confectionary




Protein based• Animal Proteins

– Blood ProteinsUpon heating the plasma proteins denaturate, undergo

polymerisation, resulting in gel formation. The gel entrapsfat and water that are released during cooking from the meatprotein matrix. These proteins act as emulsifiers in emulsifiedproducts improving product quality (texture, juiciness),peelability and a reduction in cooking losses.

– CollagenCollagen protein is a highly effective functional ingredientthan can improve the textural attributes of various meatproducts due to its ability to form stable gels and emulsions.It is capable of improving yield, reducing syneresis andimproving the general organoleptic profile of a variety ofmeat products.




Fat based• Caprenin

Five calorie-per-gram ingredient. Has characteristics of cocoa

butter that can be use in confectionary• Emulsifiers

Can replace all or part of the shortening content in cake mixes,cookies, icings and numerous dairy products. Less is used resultingin fat and calorie reduction

• SalatrimShort and long-chain acid triglyceride molecules. A five calorie-per-gram family of fats that have been adapted for use inconfections, baked goods and dairy




Salt Reduction




Salt ReductionREASONS FOR•Increased hypertension (blood pressure)•Increased risk of cardiovascular disease

RDA of salt is between is between 2 and 5 grams.Average salt intake is anywhere between 8 and 15g

per day (EU and US)



Technological Functions of Salt in Meat




Technological Functions of Salt in MeatProducts

• Texture– Main function is the solubilisation of the functional myofibrillar proteins




gProducts

• Texture– Main function is the solubilisation of the functional myofibrillarproteins

– Activates the proteins to increase hydration and water-bindingcapacity

– Two theories:i. Cl- anions tend to penetrate into the myofilaments causing them

to swellii. Na+ ions form an ion “cloud” around the filaments

– The effect of salt on meat proteins is most likely caused by thefact that the Cl - ion is more strongly bound to the proteins than theNa+

– This causes and increase in negative charges of proteins, thereby

causing repulsion between the proteins causing them to swell






NH3

+

NH3-

+

-

ooc

NH3

+

NH3

+

coo -

ooc

+

+

-

+

NH3

NH3

coo

NH3 Na +

Na +

Cl -

Cl -

+

-

ooc

NH3

NH3

+

coo

-

-

ooc

NH2

NH2

coo

NH2-

pH 5,5 pH 7,0

Addition of NaCl






pH

WHCsalted meat

fresh meat

4.0 5.5 8.0

Water-holdingIsoelectric point

Salt






• Texture (cont.)• In processed meats the salt-soluble myofibrillar

proteins form a sticky exudate on the surface of themeat pieces.• This binds the meat pieces together during cooking

• This layer forms a matrix of heat-coagulated proteinwhich entraps water and increases binding• In emulsified products the solubilised protein form a

protein film around the fat globules• In these type of products the binding is so strong that

the sausage (frankfurter) should snap when bent

Salt in the Diet




Salt in the DietFood Sector Na Contribution*

Cereals and Cereal Products(inc. bread, breakfast cereals, biscuits,cakes, pastries)

37.7%

Meat & Meat Products 20.8%

Soups & Sauces 12.7%

Processed Vegetables(inc. crisps and snacks)

8.5%

Milk and Cream 5.4%

Fats and Oils 4.6%

Source: SACN (2003). Salt and Health. Scientific Advisory Committee on Nutrition. The StationaryOffice, Norwich, UK. Available: http://www.food.gov.uk/multimedia/pdfs/saltandhealth0503.pdf

Nutritional composition (per 100g) of typicalt d t d t




meats and meat productsProduc t Mois tur e (g) Protein (g) Fat

(g)Sodium(mg)

Salt (g)

Irish/UK Products

Beef 71.9 22.5 4.3 63 0.16Pork 74.0 21.8 4.0 70 0.18Chicken 74.2 24.0 1.1 60 0.15Turkey 74.9 24.4 0.8 50 0.13

Beef burgers 56.1 15-17 21-25 290-400 0.7-1.0Sausages 49.4 11-12 25-36 600-1080 1.5-2.7Frankfurters 54.2 13-15 15-25 720-920 1.8-2.3Cooked Ham 73.2 18-22 3-4 900-1200 2.3-3.0Bacon/rashers 63.9 16-17 14-16 1000-1540 2.5-3.9Salami 33.7 20.9 39.2 1800 4.6Breaded Chicken 53.2 18.0 9-12 200-420 0.5-1.1Chicken Nuggets - 16.0 5.5 600 1.5Crispy Chicken - 17.4 14.5 300 0.8

US Prod uct s

Beef patties 58.7 17.1 23.2 68 0.17

Pork Sausage 56.2 15.1 26.5 636 1.6Frankfurters 56.0 11.5 27.6 1120 2.8Cured Ham 64.5 22.6 9.0 1500 3.8Corned Beef 66.6 14.7 14.9 1217 3.1Hormel Canadian Bacon 73.0 16.9 4.9 1016 2.6Salami 34.6 21.7 37.0 1890 4.8Sources: McCance & Widdowson’s The Composition of Foods Sixth Summary Edition (2002). The Royal Society of Chemistry,

Food Standards Agency and Institute of Food Research.USDA Food Nutrient Database Ver. SR18. Available fromhttp://www.nal.usda.gov/fnic/foodcomp/Data/SR18/sr18.htmlData also sourced from products retailing in Irish Supermarkets

Reduced Salt Meat Products




Reduced Salt Meat Products

1.6% Salt

0.75% Salt

1.4% Salt

1.75% Salt 2% Salt

1.3% Salt

2.25% Salt

2.1% Salt

1.9% Salt

Nutritional composition (per 100g) of typical“ d d l di ” d




“reduced-salt or sodium” meat productsProduct Moisture (g) Protein (g) Fat (g) Sodium(mg) Salt (g)Irish/UK Products

Reduced salt Sausages - 10.5 24.5 750 1.9Reduced fat/salt

sausages

- 11.5 12.0 500-700 1.3-1.8

Low fat/salt rashers - 18.0 8 900 2.3Reduced Salt Ham 22-24 1.2-1.7 650-800 1.6-2.0

US Product s

Low sodium Frankfurter 56.7 12.0 28.5 311 0.8Low sodium Ham 67.7 20.9 5.5 969 2.5Salami 50% less sodium 40.5 21.8 26.4 936 2.4Reduced sodium beefbologna

54.8 11.7 28.4 682 1.7

Reduced sodiumluncheon meat

55.5 12.5 25.1 946 2.4

Sources: USDA Food Nutrient Database Ver. SR18. Available fromhttp://www.nal.usda.gov/fnic/foodcomp/Data/SR18/sr18.htmlData also sourced from products retailing in Irish Supermarkets



h f l d




Approaches for Salt Reduction

• Reduce peoples’ expectations of saltiness

• Reduce salt content

• Substitution of salt with other

ingredients

• Enhance salt properties

S l R d i




Salt Reduction

“We can only move at the pace dictated bycustomers. A reduced salt product which is left on

the shelf or to which customers add salt at thetable will not benefit anyone”

UK Food and Drink Federation 2004

Substitution of salt with other




Substitution of salt with other

ingredients• Salt substitutes include calcium chloride, magnesium

chloride, magnesium sulphate, glutamic acid,potassium glutamate and potassium chloride

• Substitution of NaCl with KCl can beundertaken without functional loss

but metallic and astringent tastes canlimit its use.

S b i i f N i h K




Substitution of Na with K“the use of low sodium salts incorporating potassium salts could not be

endorsed at this time. Concerns were raised about the possiblevulnerability of certain population sub-groups (including those with TypeI diabetes, chronic renal insufficiency, end stage renal disease, severe

heart failure and adrenal insufficiency) to high potassium load fromthese salt substitutes. It was also noted that the use of salt

substitutes does not address the need to reduce salt taste thresholds inthe population”

Food Safety of Ireland Scientific Committee

Salt and Health: Review of the Scientific Evidence and Recommendationsfor Public Policy in Ireland (2005)

U f Ph h t




Use of Phosphates• Sodium polyphosphate contains 31.2% Na compared

to 39.3% in NaCl and is typically used at 0.5%compared to 2-4% usage rate for salt

• Potassium salts of phosphate are also available andcan be equally effective

• Research has shown that the addition ofphosphates improves the overall quality in terms ofyield and sensory perception of reduced salt meat

products

Use of flavour enhancers/masking




Use o avou e a ce s/ as g

agents• Yeast extracts• Lactates• MSG• Nucleotides

• Adenosine 5’-monophosphate (AMP). This works byblocking the bitter taste in the mouth• Amino Acids (L-lysine hydrochloride)

S lt S b tit t /R l




Salt Substitutes/Replacers• Carbelac (yeast extracts)• Provesta (yeast extracts)

• Mycoscent (derived from mycoprotein)• Aromild (yeast extract containing an abundance of 5’-IMP

and 5’GMP)

• Pansalt® (a patented salt replacer high in mineralscontaining KCl, magnesium sulphate and lysinehydrochloride)

• Amongst other research AllinAll is researching the use of flavourenhancers and other ingredients to mask bitterness flavour of KCL– Blend should enable processors to reduce their salt content by 20-30%

Enhancing salt properties




g p p

• Perception of salt in the solid form is affected bycrystal shape and size

• Flake type salt has been shown to be more functional• LFI has been looking at changing the physical form of

salt so that it becomes more taste bioavailable and

therefore less can be added• Many different forms of salt– Granulated

– Dendritic– Flake• Morton® Star Flake ® Dendritic Salt

• Cargill Salt Alberger® Range

Enhancing salt properties




g p p

•Fine flake salt can producemeat batters with superior fatand water binding propertiescompared with dendritic orvacuum evaporated salts

•Moisture was more tightlybound within the fine flake

salt meat batter

•Significantly less cook loss

Summary




y

“24% of New Food Products launched in theEU in 2004 made dietetic claims – 66% in

the US”

Datamonitor

RECAP: Reduced Fat & Salt




• Reduce, Replace,Remove

• No Single TechnologySolution

• Combinations

– Approach– Technology

• Fat Replacers– Carbohydrate based

– Protein Based– Fat based

• Salt Reduction– Reduce salt addition

– Substitution of salt withother ingredients– Enhance salt properties

RECAP: Reduced Fat & Salt




Contact Information




Eoin Desmond, Research Manager

Donal O’Sullivan, Sales Director

Mark McMahon, Technical ManagerAllinAll Ingredients,33 Lavery Avenue,

Park WestDublin 12Ireland

Tel: +353-1-6263957Fax: +353-1-6266052email: [email protected]

www.allinall.ie




THANK YOU FOR YOUR TIME:Any questions?

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