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Strategies to Reduce Sodium Intake in the United States (2010)
Food and Nutrition Board (FNB)

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. "4 Preservation and Physical Property Roles of Sodium in Foods." Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press, 2010.

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Strategies to Reduce Sodium Intake in the United States

BOX 4-1

Common Sodium-Containing Compounds and Their Functions in Food

Emulsifying Agents:

Sodium pyrophosphate

Dioctyl sodium sulfosuccinate

Disodium hydrogen phosphate

Sodium alginate

Sodium caseinate

Sodium phosphate

Trisodium citrate

Trisodium phosphate

Sodium stearoyl lactylate

Buffering Agents:

Aluminum sodium sulfate

Disodium hydrogen phosphate

Sodium adipate

Sodium dihydrogen citrate

Sodium dihydrogen phosphate

Sodium DL-malate

Sodium hydrogen carbonate

Sodium phosphate

Trisodium citrate

Trisodium phosphate

Anticaking Agents:

Sodium aluminosilicate

Sodium ferrocyanide

Flavor-Enhancing Agents:

Monosodium glutamate

Disodium 5′-guanylate

Disodium 5′-inosinate

Disodium 5′-ribonucleotides

Leavening Agents:

Sodium bicarbonate

Disodium pyrophosphate

Sodium acid pyrophosphate

Sodium aluminum phosphate

Sodium hydrogen carbonate

Dough-Conditioning Agents:

Sodium stearoyl lactylate

Sodium stearyl fumarate

Stabilizing Agents:

Disodium ethylenediaminetetraacetic acid (EDTA)

Disodium pyrophosphate

Potassium sodium L-tartrate

Sodium alginate

Sodium carboxymethylcellulose

Sodium caseinate

Trisodium citrate

Sodium stearoyl lactylate

Neutralizing Agents:

Trisodium phosphate

Sodium sesquicarbonate

Sodium phosphate

Sodium DL-malate

Sodium dihydrogen phosphate

Sodium dihydrogen citrate

Sodium citrate

Sodium adipate

Aluminum sodium sulfate

Sodium potassium tartrate

Sodium acetate

Thickening Agents:

Sodium alginate

Sodium carboxymethylcellulose

Moisture-Retaining Agents:

Sodium hydrogen DL-malate

Sodium lactate

Sodium lauryl sulfate

Texture-Modifying Agents:

Sorbitol sodium

Sodium tripolyphosphate

Pentasodium triphosphate

Disodium hydrogen phosphate

Bleaching Agent:

Sodium metabisulfite

SOURCE: Lewis, 1989.
Page
99
Front Matter (R1-R12)
Summary (1-16)
1 Introduction (17-28)
2 Sodium Intake Reduction: An Important But Elusive Public Health Goal (29-66)
3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake (67-90)
4 Preservation and Physical Property Roles of Sodium in Foods (91-118)
5 Sodium Intake Estimates for 2003–2006 and Description of Dietary Sources (119-152)
6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake (153-212)
7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction (213-234)
8 Committee's Considerations and Basis for Recommendations (235-284)
9 Recommended Strategies to Reduce Sodium Intake and to Monitor Their Effectiveness (285-296)
10 Next Steps (297-316)
Committee Member Biographical Sketches (317-324)
Appendix A: Acronyms, Abbreviations, and Glossary (325-334)
Appendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional Organizations (335-356)
Appendix C: International Efforts to Reduce Sodium Consumption (357-404)
Appendix D: Salt Substitutes and Enhancers (405-408)
Appendix E: Background on the National Health and Nutrition Examination Surveys and Data Analysis Methods (409-416)
Appendix F: Sodium Intake Tables (417-442)
Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department (443-452)
Appendix H: Federal Rulemaking Process (453-456)
Appendix I: Nutrition Facts Panel (457-458)
Appendix J: State and Local Sodium Labeling Initiatives (459-466)
Appendix K: Approach to Linking Universal Product Code (UPC) Sales Data to the Nutrition Facts Panel (467-468)
Appendix L: Public Information-Gathering Workshop Agenda (469-472)
Index (473-494)