The WHO recommends a daily salt intake of no more than 5g for adults and 2g for children. However, actual consumption ranges from 8-19g, which is significantly too high. Reducing the salt content in food has gained attention in nutritional science because excessive salt intake can lead to health issues such as high blood pressure, cardiovascular diseases, and kidney damage. Consequently, food manufacturers are seeking alternatives to lower salt content without compromising taste and shelf life. A promising solution is the use of acetates.
What Are Acetates? Acetates are salts or esters of acetic acid. They naturally occur in various foods and are commonly used as preservatives and flavor enhancers. In the food industry, sodium acetate, potassium acetate, and calcium acetate are the most common. These compounds have the potential to reduce the salt content in foods by enhancing the salty flavor while maintaining other important functions.
Acetates can work in foods in several ways:
- They can enhance the salty taste, reducing the need for sodium chloride (table salt).
- Acetates act as preservatives by inhibiting the growth of microorganisms, thus extending shelf life.
- Additionally, acetates positively affect the texture and stability of foods. They can improve water retention, maintaining the freshness and consistency of products like bread and meat.
The application of acetates is possible in many food categories, for example:
- In bread and pastries, acetates can help improve texture while reducing salt content, contributing to the stability and freshness of the products.
- In meat products like sausages and ham, acetates act as preservatives and flavor enhancers. They help reduce sodium content and extend shelf life.
- In ready-to-eat meals, acetates enhance flavor and extend shelf life while reducing salt content.
Besides the positive aspects of acetates, consumer acceptance and consistent taste are important for the success of this substitute. The use of acetates for salt reduction in the food industry is a promising approach to lowering sodium content in foods while maintaining taste and shelf life. This can potentially contribute to promoting healthier eating. The future of food technology may increasingly be shaped by such innovations.
For more information about our acetates (Ca, K, Na) and how they can sustainably improve your products, feel free to contact our team directly: nutrition@cofermin.de
Celina Krienke
Sales & Marketing Manager
Since 2019, I have been working as a Product Manager at COFERMIN Chemicals in Essen, where I was given the opportunity to pursue my passion for the chemical industry. During challenging times, I had the privilege of developing an entirely new product portfolio for the food and feed industry together with my colleagues, and I am excited to continue expanding it. In my current position, I appreciate the dynamic challenges and the ability to independently develop market strategies. My workday is characterized by tailored customer solutions and a constantly evolving market.