Get Better Not Bitter With CrystalBan
Trial Design
30% Reduced Sodium Cheddar without and with CrystalBan compared to standard Cheddar
CrystalBan™
Calcium Lactate Crystal Inhibition for Cheese
Reduced Sodium
30% less sodium without bitterness
  30% reduced Na 30% reduced Na with KCl and CrystalBan Standard Cheddar
Sodium (Na) mg/100g 472 485 681
Potassium (K)
mg/100g
87 307 90
pH 5.01 5.18 5.22
Moisture 38.5% 38.6% 37.5%
Cheeses:
> 30% Reduced Sodium Cheddar
> 30% Reduced Sodium Cheddar with CrystalBan™ and potassium chloride
> Regular Cheddar

Salt application was reduced from 2.75% to 1.40% of curd weight in the reduced sodium cheeses.

The Cheddar with CrystalBan had 1.0% CrystalBan and 0.6% potassium chloride added.

All three cheeses were manufactured in triplicate using a DVS mesophilic culture.
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