S

Specialties
sub4salt®
sub4salt®
Jungbunzlauer’s way to reduce Sodium

The main challenge when reducing the salt content is the loss of palatability:
Simply adding less salt is not a good option as the taste characteristics will
no longer be the same. Additionally, reduced sodium content influences the
processing technology of some foods. Jungbunzlauer’s sub4salt® helps
manufacturers to reduce the sodium content up to 50 %. At the same time,
sub4salt® delivers a salty flavour while maintaining the functionality of salt in
food products.

Distribution of daily sodium uptake

80

60

40

20

0
Food Processing Naturally Occuring At the Table During Cooking
77% 12% 6% 5%

In western diets, the majority of the average 12 g daily salt intake comes from
processed foods. This amount is two to three times what is considered to be
healthy. Research and clinical studies carried out in the last few years in many
countries showed that excess sodium intake increases the chance of developing
hypertension and thereby the risk to suffer from cardiovascular diseases and stroke.

In various countries, campaigns and national health plans make consumers aware
of the disadvantages of high salt uptake. Additionally, authorities worldwide strongly
encouraged food manufacturers to reduce sodium in their products. The British
FSA for example developed a list of salt content targets for all food groups to force
the producers to cut salt in their products until 2010.
For low sodium products – without the low sodium taste

Applications
Bakery Products
The influence of salt on the fermentation process or biochemical reactions
during dough formation is an additional challenge when reducing the salt content
in bakery applications. Breads produced with 22.9 g sub4salt®/1000 kg flour
instead of 20 g sodium chloride result in a 25 % sodium reduction without
significant differences in taste, typical appearance parameters or production
process. Tests with pastry products showed comparable results.

Soup
As salt in soups is mainly a taste carrier, sodium reduction normally results in
a changed taste profile, which is often disliked by consumers. As an example,
a 1:1 replacement of salt by sub4salt®
equals a 35 % sodium reduction and
was not detected by a trained taste panel. Tests in soup applications have
always shown that sodium reduction levels up to 50 % are possible
when using sub4salt®.

Meat Products
Reduced water binding capacity and the respective yield loss
during cooking is the main problem in sodium reduced meat
products. In hams similar functional properties can be obtained
using 2.2 % sub4salt® instead of 2 % NaCl. This amount of
sub4salt® equals nearly 30 % sodium reduction without
significant difference in taste while maintaining the desired
functionality.

Snacks
For reduced sodium snacks it is critical to retain the salty taste
characteristics that consumers expect. Simply reducing the level of salt on
potato chips and other salty snacks has a significant negative impact on the
flavour profile. Tests have shown that a 1:1 replacement of salt with sub4salt®
(35% sodium reduction) has little to no impact on the flavour profile.

New product launches with claims “low sodium/salt; reduced sodium/salt; less sodium/salt

250
No. of New Product Launches

200

150

100

50

0
Spreads Soup Dairy Snacks Meat, Fish Baby Food Ready meals Sauces & Bakery
& Eggs & Meal Seasonings & Cereals
Components
sub4salt® offers four main sub4salt® Components
advantages compared to other
common salt reduction systems: Sodium Gluconate Potassium Chloride Sodium Chloride
EC No. 208-407-7 231-211-8 231-598-3
■ comparable salty taste CAS No. 527-07-1 7447-40-7 7647-14-5
characteristics E-No. E 576 E 508
■ no metallic off-flavour
■ similar usage level to NaCl
■ easy handling
Regulatory Status
sub4salt is designed to completely
®

substitute sodium chloride in a
formulation in order to reduce the
sodium content up to 50 % without
losses of taste.
A 1:1 replacement of salt by sub4salt®
(use of 2 g sub4salt® instead of 2 g
sodium chloride) already provides a
35 % sodium reduction in a product.
Sodium
Potassium
Loss on drying
pH (1 %)
Food grade salt is the crystalline product consisting of sodium chloride
obtained from the natural sources. As a result it is declared as foodstuff itself
and not considered a food additive. For that reason sub4salt® is in terms of
the Food Directives a blend of additives with food grade salt.
It consists only of permitted additives according to the EC Directive 95/2/EC.
Jungbunzlauer’s sub4salt® is supplied in accordance to the latest purity
requirements of the Food Chemicals Codex (FCC) and the Commission
Directive 96/77/EC.
25 ± 3 %
10 ± 3 %
max. 2 %
6-10

For more information about specifi-

cation and characteristics, please
consult our product data sheets.

Packaging and Storage

sub4salt® is supplied in polyethylene (multilayered) bags of 25kg net. It should be stored in originally closed containers in a
cool and dry place. Prolonged storage at higher temperatures and/or higher humidity should be avoided in order to prevent
caking or loss of functionality. Jungbunzlauer guarantees a shelf life of 3 years from the date of manufacturing.

The information contained herein has been compiled carefully to the best of our knowledge. We do not accept any responsibility or liability for the information given in respect to described
product. Our product has to be applied under full and own responsibility of the user, especially in respect to any patent rights of other and any law or government regulation.
HealthyChoices@Jungbunzlauer with sub4salt®

Diets low in sodium may reduce the
risk of high blood pressure. sub4salt®
sustains the new EC regulation
1924/2006 (claims on nutrition and
health) which enable product
developments presenting state-of-the
art trends and solutions on healthy
choices.
Low Sodium/Salt:
A claim that a food is low in
sodium/salt may only be made where
the product contains no more than
0.12 g of sodium, or the equivalent
value for salt, per 100 g or per 100 ml.
Reduced Sodium:
This claim stating that the content in
sodium or the equivalent value for salt
has been reduced at least 25 %
compared to a similar standard
product. The labelling of products as
Light/Lite follow the same conditions
as those set for the term ”reduced”.

Example of addition amounts of sub4salt® for some typical salt contents in food

g NaCl Corresponding amount Reduction by g Na / 100 g food Required amount

in recipe g Na / 100 g food % after reduction sub4salt® [g / 100 g]
25 2.92 11.25
10.00 3.90
50 1.95 7.50
25 1.46 5.63
5.00 1.95
50 0.97 3.75
25 0.58 2.25
2.00 0.78
50 0.39 1.50
25 0.29 2.13
1.50 0.39
50 0.19 0.75
25 0.44 1.69
1.00 0.58
50 0.29 1.13
25 0.15 0.56
0.50 0.19
50 0.10 0.38
Jungbunzlauer Companies
Jungbunzlauer is represented in all major markets. Our global network of sales companies and distributors covers more than 130 countries.

GERMANY
Ladenburg

NETHERLANDS
Papendrecht

HUNGARY
FRANCE Budapest
Marckolsheim
CANADA ROMANIA
Port Colborne Oradea
SWITZERLAND
Basel

AUSTRIA
USA Vienna/ SERBIA
Pernhofen Subotica JAPAN
Boston
Tokyo

INDIA
Mumbay

SINGAPORE
Singapore

Better, Faster, Closer.

We are more than just the sum of our products

Better Quality, Reliability Faster Responsiveness, Quick Decisions Closer Flexibility, Personal Contact

The key to retaining existing customers and to
gaining new customers is the quality of our
products and services. For us, this means offering
the best products, the best services and the most
professional support to our customers, always and
everywhere.
Time is a critical factor for all companies competing
in a global market. This means we have to provide
our products and services on time and respond to
customer needs swiftly and flexibly.
© 2008 Jungbunzlauer AG
Customers prefer to do business with suppliers
who understand them and who have the ability to
think the same lines. For us, this means genuine
customer proximity – by way of a global sales and
distribution network. It also means being in
constant contact with the customers, in order to
learn, to understand and thus to respond to
specific needs.

www.jungbunzlauer.com

Headquarters

JUNGBUNZLAUER AG
St. Alban-Vorstadt 90
CH-4002 Basel
Switzerland
Phone +41-61-2955 100
Fax +41-61-2955 108
headquarters@jungbunzlauer.com