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Sodium in Baking and the Health Risks

When most people hear sodium they immediately think of salt, but there are many other ingredients that contain sodium. These ingredients can increase sodium levels in a variety of foods.

Baking powder is an essential ingredient in the food industry.  It gives volume to cakes, donuts, sweet goods, and even sometimes breads. Many baking powders, however, contain sodium based ingredients. This can lead to excessive sodium levels in many snack and baked goods.

Excessive sodium consumption can lead to high blood pressure and an increases the risk of heart disease and stroke. Most Americans consume 3,400 mg of sodium each day; over 1,000 mg more than the recommended daily allowance of sodium 2,300mg, and there is even some who say that the recommended daily intake should be lowered to 1,500 mg.

Since high sodium consumption is an important health concern, it is essential for baker’s to be able to get the same volume in their products, while cutting back on the sodium. This is an exciting opportunity for bakers since most baking powders frequently use an abundance of sodium based compounds.

At Thymly Products, we believe in delivering better ingredients. As the food industries continue to strive for healthier ingredients, we strive to manufacture the best ingredients for today’s markets. Our Sodium Free Baking Powder replaces sodium with potassium and other non-sodium based ingredients. Eliminating sodium from our formulation allows us to add the health benefits of potassium, which is often lacking in the average diet. Sodium Free Baking Powder offers the same leavening power of regular baking powder without the excessive sodium levels.

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