Is it possible to impact sodium and saturated fats through lipids?

Alianza Team's tailor-made solutions to contribute to the revolution of the food industry

Leidy Pimienta

The Dietary Guidelines Advisory Committee has identified that people in the United States are consuming more sodium, saturated fats, and added sugars, exceeding the recommended limits for these nutrients. Heather Eicher-Miller, PhD, director of the Food Pattern and Data Analysis subcommittee, points out that 89% of consumers exceed the recommended sodium limit, 80% exceed the recommended saturated fat limit, and 63% exceed the recommended added sugar limit.1But how can the industry contribute to improving this? Alongside our expert team, at Alianza Team, we develop lipid technologies that may impact the amount of sodium and saturated fat content in products such as chips, snacks, dips, laminated bakery, and more.

An alternative to modify sodium levels

Sodium is an essential nutrient and is needed by the body in relatively small amounts (provided that substantial sweating does not occur) to maintain a balance of body fluids2. However, the high sodium consumption in the form of salt among Americans3 has caught the attention of the food industry because elevated sodium intake is associated with high blood pressure and an increased risk of developing cardiovascular diseases4

At Alianza Team, we have developed GoodLabel5, a tailor made solution that may change the sodium levels in the nutritional profiles of foods.

Revolutionizing saturated fat content

The studies have shown the relationship between the excessive consumption of foods with saturated fats and the risk of chronic diseases, that is why regulations regarding foods with a high percentage of saturated fats have been strengthened in recent years.6

For this reason, and because we understand that the industry is constantly searching for options to revolutionize its formulations, we have created oleogel-based solutions that can provide texture, structure, and mouthfeel while potentially impacting saturated fatty acids. 

BiscuitOleogel is a physically structured oil through a network that does not use triglycerides. The ingredients used for this structuring may impact the final content of saturated fats and contribute with the functionality of the fat solution.

And what about the laminated bakery? Well, for that, we have created PastryBlend, a gellified emulsion produced from a mixture of vegetable oils, lipid estructurants, biopolymeric matrices, and water. Finally, we developed ProvitaSpread, a speciality edible gel emulsion designed to be used as an alternative to spreadables and margarines based on the impact that it may have on the saturated fat content.

At Alianza Team, we are ready to share our expert knowledge and over 75 years of industry experience with those leading brands who want to enhance the value of their products through the impact of sodium and saturated fats in their formulations. Together, we can take a step forward in overcoming the challenges of current regulations while contributing to the well-being of consumers.

Are you ready to know more? Reach out to our team of experts to schedule a workshop and initiate a tailor-made product development process.

Notes
5Our tailor-made solutions are currently in development, and the results achieved may vary depending on the specific characteristics of each client and product.
References

1Ataman, D. (September 15th, 2023). Protein consumption up across age groups, but sodium, saturated fat and added sugar still high. News. https://www.foodnavigator-usa.com/Article/2023/09/15/protein-consumption-up-across-age-groups-but-sodium-saturated-fat-and-added-sugar-still-high# 

4Campos-Nonato, I., Vargas Meza, J., Nieto, C., Ariza, A. C., & Barquera, S. (2022). Reducing Sodium Consumption in Mexico: A Strategy to Decrease the Morbidity and Mortality of Cardiovascular Diseases. Frontiers in Public Health, 10. https://doi.org/10.3389/fpubh.2022.857818 

3Centros para el Control y la Prevención de Enfermedades. (February 21st, 2011). Los estadounidenses consumen demasiado sodio (sal). Datos y Estadísticas. https://www.cdc.gov/spanish/Datos/Sodio/ 

Claro Da Silva, R., Ferdaus, J., Foguel, A., & Da Silva, T. (2023). Oleogels as a Fat Substitute in Food: A Current Review. Gels, 9(3), 180. https://www.mdpi.com/2310-2861/9/3/180 

Dias, C. B., Garg, R., Wood, L. G., & Garg, M. L. (2014). Saturated fat consumption may not be the main cause of increased blood lipid levels. Medical Hypotheses, 82(2), 187–195. https://doi.org/10.1016/j.mehy.2013.11.036 

2Food and Drug Administration. (2021). Sodium in Your Diet. Use the Nutrition Facts Label and Reduce Your Intake. Media. https://www.fda.gov/media/84261/download  

6Maki, K.,  Dicklin, M., Kirkpatrick, C.  (2021). Saturated fats and cardiovascular health: Current evidence and controversies. Journal of Clinical Lipidology, 15(6). 765-772. https://doi.org/10.1016/j.jacl.2021.09.049

Pirahanchi, Y., Jessu, R., Aeddula, N. (March 13th, 2023). Physiology, Sodium Potassium Pump. National Library of Medicine. https://www.ncbi.nlm.nih.gov/books/NBK537088/

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