Hold the salt: Solving sodium reduction in meat
How can you reduce sodium in meat products safely, sustainably – and with minimal compromise on taste? At Corbion Purac we help you achieve all three…
Perhaps the biggest challenge for manufacturers is that salt plays a key functional role in flavor, shelf life and yield. Meanwhile, current sodium reducing alternatives like potassium chloride can have a bitter or unpleasant taste.
Reduce salt naturally with PuraQ® Arome NA4
Now you can reduce sodium in meat by up to 40% - the natural way, thanks to our double-award winning PuraQ Arome NA4. Labeled as natural flavoring, PuraQ Arome NA4 brings a salty, umami-like flavor profile to food products while reducing the water activity - and thus extending shelf life.
Reduce sodium in meat
Our PURASAL® HiPure P potassium lactate helps you extend the shelf life of sodium-reduced meat products: In fact we offer a range of potassium lactate products – all of which reduce sodium with no negative affects on flavor.
Cut sodium in meat by 40% with Verdad®
Verdad® is our family of ingredients that bring flavor and safety to meat products. This enables processors to reduce sodium by up to 40
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