Proliant says VersiLac ingredient helps formulators reduce sodium

Proliant says VersiLac ingredient helps formulators reduce sodium

Based on positive results from recent applications research studies, Proliant Dairy Ingredients has shown that VersiLac® contributes natural salty notes to food products, which can allow for a reduction in finished product sodium levels.

Based on positive results from recent applications research studies, Proliant Dairy Ingredients has shown that VersiLac®, known generically as dairy product solids or whey permeate, contributes natural salty notes to food products which can allow for a reduction in finished product sodium levels. According to Kim Peterson, Applications Research Specialist at Proliant, “By incorporating VersiLac® instead of other more expensive ingredients, both dairy and non-dairy, formulators not only reduce the cost of their finished product, but can reduce the amount of added salt in the formulation.”

In the March 2011 issue of Dairy Foods magazine, SharoVersiLacn Gerdes, a food industry consultant who works with the U.S. Dairy Export Council, writes, “Food manufacturers are always looking for a superstar ingredient—one with superb functionality that can help improve the bottom line. Whey permeate fits that bill nicely. It is a functional workhorse that can promote browning, enhance flavor, improve moisture retention and allow manufacturers to reduce sodium levels, all at a very reasonable cost.”

“While there is not an extensive amount of research on why whey permeate performs as a sodium replacer, it is believed that these non-protein nitrogen compounds—urea, creatine, creatinine, uric acid, orotic acid, and ammonia—may serve as flavor potentiators. The mineral salts (calcium phosphate, magnesium, sodium and potassium) may function as salt enhancers,” says Kimberlee (KJ) Burrington, Wisconsin Center for Dairy Research (WCDR) director of dairy ingredient applications.

Research has shown that when using VersiLac® in a formulation, the salt perception is enhanced. This allows for reductions in the amount of added salt from 25% up to as much as 100%. The following chart lists some of the applications Proliant has developed where significant salt reductions were achieved:

Reduced Salt Applications with VersiLac®

Alfredo Sauce

Cheese Sauce

Caramels

Chocolate Chip Cookies

French Onion Dip

French Onion Soup

Macaroni & Cheese Sauce

Pie Crust

Pizza Crust

Ranch Flavored Potato Chips

Ranch Dip

Ranch Dressing

Tomato Soup

VersiLac® is a natural, highly dispersible and soluble dairy ingredient. In addition to salt reduction or replacement, in controlled research studies focusing on reducing formulation costs, VersiLac® successfully replaced up to 100% of non-fat dry milk or whey powder, and at least 25% of both sugar and cocoa in select bakery, confectionary, and beverage applications. In addition, considering the rising cost of corn and corn-based ingredients, VersiLac® also demonstrated exceptional versatility in replacing dextrose, maltodextrin, or corn syrup solids. Reducing ingredient costs provides a huge incentive for food companies to use VersiLac®.

VersiLac® is produced at Proliant’s Melrose, MN facility and is marketed across North America, Europe, Asia, the Middle East and Central and South America through Proliant’s global distribution network.

About Proliant

Proliant Dairy, Inc. has nearly 15 years of experience in dairy products, processing technology, and international marketing and distribution. Proliant, a wholly owned company of the Lauridsen Group Inc., manufactures and markets protein products for the food, nutrition, human health, nutraceutical, diagnostic, life science research, biopharmaceutical and veterinary vaccine industries.

Additional information on Proliant can be found at www.proliantinc.com.

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