Emulsion Sausage is Added to What Temperature Should You Continue Processing the Mixture
Testing protein functionality
R.K. Owusu-Apenten , in Proteins in Food Processing, 2004
10.5.2 Meat emulsions
Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. Sausage can be manufactured on a small scale by homogenizing meat with ice (for temperature control) using a bowl-chopper. Fat is then added followed by further processing in the chopper. Spices are then added followed by rusk or other water binders or fillers. According to the emulsion theory for comminuted meat products – water, protein and fat produce the continuous, emulsifier, and dispersed phase of an oil-in-water emulsion, respectively. The large size of some oil droplets (0.1–50 μm) has led to doubts whether meat emulsions should be considered true emulsions. An alternative model for comminuted meat products is that they are 3–dimensional gel networks with entrapped oil. 120–124 Most reviewers refer to these products as meat emulsions and this practice is adopted here. 125–131
Standardized tests for protein functionality in meat emulsions have been developed. The emulsification capacity (EC) test of Swift et al. measures the volume of oil emulsified per 100 mg of protein at the point of emulsion inversion. 132,133 Related indices have been proposed including the emulsified volume (volume of oil emulsified per 15 ml of protein solution) or the emulsifying ability (EA), which is the volume of oil emulsified per 25 ml of protein extract. The oil phase volume at the point of inversion is a further index for EC. 134 Applications of Swift's test for a variety of plant proteins were reviewed by McWatters and Cherry. 135 The meat emulsion stability (ES) test of Townsend et al. 136 measures the volume of fluid released when an emulsion is cooked to an internal temperature of 68.8 °C. Standard conditions for assessing EC involves 25 ml initial oil volume, a soluble protein concentration of 11 mg/ml, a mixer speed of 13, 140 rpm and temperature of about <28 °C. 137 The emulsion breakpoint is more easily visualized by adding 0.3g Oil Red O dye per liter of oil. 138 Tests for EC and ES for comminuted meat products have become widely accepted though they have not undergone formal collaborative testing. A summary of variables affecting protein functionality in meat emulsions is shown in Table 10.9.
Table 10.9. Variables affecting meat emulsion characteristics
| Variable |
|---|
|
The order of increasing EC for isolated muscle proteins was myosin > actomyosin > actin for beef, 139 porcine 140 or chicken muscle. 141 Gillet et al. 142 showed, using eight different meat sources, that a plot of soluble protein concentration versus EC or EA produced a linear or inverse curvilinear plot, respectively, by virtue of the algebraic definition of each index. EC was directly proportional to the concentration of salt soluble protein extracted by stirring a 1:4 w/w meat slurry with 7.5% NaCl solution over six minutes. The relation between texture and salt soluble protein levels applies also to Chinese meat balls (Kung-wan). 143 Mechanically deboned poultry meat, 144 and the effect of chopping temperatures 145,146 on meat emulsions have been assessed using Swift's test.
Large deformation rheological measurements using the Instron universal tester is another routine test for protein functionality in meat emulsions. Substitution of meat protein by vegetable protein leads to a reduction in the texture of cooked emulsions. Gluten, SPI or egg white increased the yield of a cooked meat emulsion. At replacement levels of < 80% egg white and SPI had a positive effect on product texture. 147 Pretreatment with ficin, collagenase, and papain revealed that both salt soluble and connective tissue proteins affected emulsion texture. 148 Corn germ protein at 2% substitution reduced shear force and cooking losses. Adhesiveness and water holding capacity were increased. 149 Canola or SPI were evaluated at 33.3 and 66.7% substitution. Rapture force, first and second bite hardness, and springiness were reduced compared to whole meat emulsions. Adhesiveness and cook stability was improved. 150 The functionality of vegetable proteins within meat emulsions is further discussed by Mittal and Usborne. 151,152
Small deformation rheological measurements or thermo-rheological studies provide continuous measurement of the storage modulus (G′) and loss modulus (G″) during thermal treatment. 153–155 Heating meat emulsions produced a fall in G′ at T > 20 °C probably due to melting of meat fat. There was then a sudden rise in G′ at 60–70 °C ascribed to myosin denaturation. Adding SPI produced a two-phase transition in G′ at 60–70 °C and 70–100 °C. These changes in G′ coincided with protein denaturation temperature measured by DSC. Meat emulsions containing SPI or buttermilk powder had increased rigidity compared with control meat emulsions or those containing modified wheat flour or whey protein.
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EMULSIFIERS | Phosphates as Meat Emulsion Stabilizers
L. Knipe , in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003
Introduction
The emulsifying capacity of phosphates in meat emulsions may take several approaches, depending upon the definition of emulsification. A finely chopped meat mixture is conventionally referred to as a 'meat emulsion.' However, this is now considered to be a misnomer. The so-called meat emulsion consists of solid fat particles dispersed in a mixture of water and many fibrous particles, including connective tissue and muscle fibers. A true emulsion is a stable suspension of two liquids (oil and water) which are not normally soluble in each other. It might be more appropriate to refer to a meat emulsion as a matrix, whose stability is dependent upon the water-holding capacity or binding capacity of the meat proteins in the matrix. However, a finely chopped meat mixture will be referred to as an emulsion in the remainder of this article.
If the proper combination of meat ingredients is combined with the proper processing procedures (e.g., grinding, chopping, emulsifying), a stable emulsion will be prepared which will hold up well during the cooking process. Examples of meat emulsions are bologna sausages or wieners, which have such fine meat particles that they are not distinguishable on the smooth product surface. However, if either the quantity or quality of meat ingredients or the processing methods are inadequate, the meat mixture will be unstable and result in a poor-quality product upon cooking. (See MEAT | Sausages and Comminuted Products.)
If it is assumed that a meat emulsion is not a true emulsion, then phosphates are probably not true emulsifiers, but stabilizers of meat mixtures. There are many factors involved in the stability of meat emulsions which can be affected by the addition of inorganic phosphates. The main effects of phosphates in finely chopped meat systems are on the pH, ionic strength, protein extraction, divalent cation binding, and viscosity. (See COLLOIDS AND EMULSIONS; STABILIZERS | Types and Function; STABILIZERS | Applications.)
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On-line monitoring of meat quality
H.J. Swatland , in Meat Processing, 2002
10.12 Emulsions
10.12.1 Electrical method
The emulsifying capacity of meat may be evaluated by progressively adding oil during the formation of an experimental meat emulsion ( Cunningham and Froning, 1972). Initially, the oil is trapped in a stable meat emulsion but further addition of oil causes the emulsion to break down. Emulsion break-down may be detected electrically (Webb et al., 1970). Electrodes are located in an emulsion formed from salt-extracted meat protein solution using a mixing propeller (Fig. 10.6).
Fig. 10.6. Impedance changes during the formation and break of an emulsion as oil is added.
10.12.2 Optical method
During emulsion formation, the reduction in particle size caused by chopping has little optical effect. But the inclusion of air bubbles increases light scattering, thus increasing product paleness (Palombo et al., 1994). Scattering decreases if batters are stored or if there is a redistribution of air from small to larger bubbles. These changes may be monitored using fibre-optics, as in the gelation of whey proteins (Barbut, 1996).
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PROCESSING EQUIPMENT | Mixing and Cutting Equipment
R.E. Rust , C.L. Knipe , in Encyclopedia of Meat Sciences (Second Edition), 2014
Bowl Choppers
These devices have been popular for batch operations for the production of coarse-cut sausages and meat emulsions ( Figure 5). They offer the advantage over other systems that the mixing and comminution step can be accomplished in one operation. A disadvantage of bowl choppers is that they are best suited to batch operations as opposed to high-speed continuous operations. Bowl choppers are versatile, permitting a wide range of variability that is operator controlled. They have the disadvantage that particle size is totally operator dependent, making uniformity from batch to batch quite difficult. As contrasted with mincer/grinders, they give better particle distinction and less smearing but produce more variability in particle size. Bowl choppers cannot be fitted with bone removal systems as can mincer/grinders.
Figure 5. A bowl chopper fitted with a vacuum hood. The knife hood is open to show the six-blade knife assembly. The unloading scoop is to the left of the knife assembly.
The bowl chopper consists of a rotating bowl with a series of rotating knives running in a vertical plane in the trough of the bowl. The knife head speed can be varied, as can the rotation speed of the bowl. Knife heads can vary from 2 to 12 knives, and chopper capacity can range from a few kilograms of meat to well more than 1000 kg. Each chopper will have an optimum capacity range for effective chopping. Overloading and underloading can decrease the effectiveness of the chopper.
In operation, the knives must be kept sharp and uniformly balanced. The knives should be set with minimum bowl clearance to produce effective chopping. As with the mincer/grinders, all types of comminution equipment produce frictional heat. This heating effect must be considered in arriving at the optimum final batch temperature.
Most larger choppers have an unloading device that scoops the finished meat batter out of the chopper as the bowl rotates. They may also be equipped with temperature-measuring devices to monitor the meat temperature during chopping and may be equipped with bowl rotation counters and timers. Monitoring the condition of the meat by number of minutes or number of revolutions of the bowl has severe drawbacks because it does not take into account variations in meat texture.
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CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Protein Functionality
Y.L. Xiong , in Encyclopedia of Meat Sciences (Second Edition), 2014
Emulsification
Characteristics of Meat Emulsion
Muscle foods made from finely chopped or comminuted meat in the presence of fat are regarded as emulsion-type products. A meat emulsion differs from the classical emulsion in that the fat globules are dispersed and stabilized in an aqueous matrix system consisting of salt-soluble myofibrillar proteins, segments of muscle fibers and myofibrils, connective tissue fibers, collagen fragments, and various ingredients ( Figure 5). Thus, a meat emulsion is commonly referred to as a 'meat batter' to reflect its multiphasic, multicomponent nature.
Figure 5. Schematic representation of a typical meat emulsion (batter). FG, fat globule.
How an Emulsion is Formed
As with most other proteins, muscle proteins are amphoteric molecules possessing both polar and nonpolar groups or structural segments. Hence, on the input of mechanical energy through the shearing process known as 'emulsification', proteins can adsorb at the fat-water interface where the hydrophobic groups will anchor into the fat and the hydrophilic groups will extend into the aqueous phase. Such structural orientation at the fat–water interface is thermodynamically favored because it leads to a reduction of total free energy of the meat batter. A slow, continuous comminution (chopping) process is usually adequate to reduce the fat particle size to the micrometer range while extracting myosin or actomyosin to form a coating surrounding the fat particles. To aid in protein adsorption, the meat batter during chopping should reach a certain elevated temperature (generally 15–20 °C, depending on animal species or degree of saturation of lipids) to soften fat, which allows efficient fat particle size reductions.
Proteins Involved in Emulsion Formation and Stabilization
The ability of muscle proteins to form a viscoelastic and flexible membrane (i.e., a coating) around the fat globule is a critical factor for emulsion formation and stabilization. The contribution of individual muscle proteins to meat emulsion stability follows the order: myosin>actomyosin>sarcoplasmic protein>actin>collagen. During emulsification, myosin (prerigor) or actomyosin (postrigor) is rapidly and preferentially adsorbed at the fat–water interface. The superior emulsifying ability of myosin to any other proteins, especially at low protein concentrations, is attributed to myosin's unique structural characteristics. First, the unequal distribution of polar versus nonpolar amino acids in different segments of myosin, i.e., a prevalence of hydrophobic residues in the globular head region or the S1 subfragment versus a preponderance of hydrophilic groups in the rod-shaped tail portion, makes myosin an ideal emulsifier. Moreover, myosin has a high length-to-diameter ratio (roughly 40:1), a structure that is conducive to protein–protein interaction and molecular flexibility at the interface. Because of its insolubility, collagen does not directly participate in the meat emulsification process. The presence of collagen fibrils may help strengthen the protein encapsulation; however, on cooking to above 60 °C, collagen fibrils start to shrink, resulting in a disruption of the emulsion matrix and rupture of the fat droplets. Hence, an excess amount of connective tissue should be avoided in the manufacture of emulsified muscle foods.
Another mechanism for meat batter stabilization is physical entrapment of fat particles in the protein matrix formed largely through protein–protein interactions. Although fat particles without an integral protein coating can be immobilized in protein gels, those with a thick and flexible membrane can interact, through the adsorbed proteins at the membrane, with proteins in the continuous phase, thereby further enhancing the stability of the meat batter. Thus, physicochemical and rheological properties of the fat globule membrane and the viscoelastic characteristics of the continuous protein matrices both contribute to emulsion stability in comminuted muscle foods.
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CURING
M. Shimokomaki , ... N.N. Terra , in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003
Salt
Salt (NaCl) is the main ingredient in quantity and has two major functions. It solubilizes myofibril proteins, helping to stabilize meat emulsion: the concentration of 6–8% solution is most effective. In contrast, salt, being a dehydrating agent, would alter osmotic pressure and thus inhibit bacterial growth and subsequent spoilage. Years ago, it was common to use a high concentration of salt and presently this concentration is around 2–3%, therefore it is necessary to store derived meat products under refrigeration. Under higher salt concentrations with subsequent lower water activity values, these products are able to resist bacterial spoilage, for instance, copa, salami, charqui meats in South America, and biltong in South Africa; these are known as intermediate-moisture meat products. Their shelf-life can be extended, even at room temperature, for several months. NaCl is also an important factor to enhance the flavor of meat products. This is a beneficial factor and is why it is included in the preparation of these products but can cause problems by increasing consumers' high blood pressure. However the amount of sodium chloride can be reduced by mixing with potassium chloride, up to 50% concentration.
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Sausage processing and production
Steven M. Lonergan , ... Dennis N. Marple , in The Science of Animal Growth and Meat Technology (Second Edition), 2019
Batter Emulsion Characteristics and the Chopping Process
A true emulsion is the dispersion of one immiscible liquid in another. For example, oil and water. Oil and water do not mix. To allow them to mix, an emulsifier is added such as lecithin. The emulsifiers prevent the separation of water and oil. The meat emulsion, however, differs from a true emulsion as it is a dispersion of fat particles in a matrix of solubilized proteins, water, and nonmeat ingredients. Therefore a meat emulsion is more of a batter than an emulsion. An emulsifier is a substance that is involved in forming and stabilizing the batter-emulsion matrix. Primary emulsifiers are the salt-soluble (myofibrillar) proteins. These salt-soluble proteins must be in solution to form a stable batter-emulsion matrix. The interaction of salt with the myofibrillar protein results in a soluble protein. The chopping process further releases the soluble myofibrillar protein to interact with the fat particles during chopping. As a result, the solubilized proteins and water of the sausage mixture form a matrix that encapsulates the fat particles, and the sausage batter is formed. An example of the matrix that encapsulates the fat particles with the soluble myofibrillar protein is shown in Fig. 14.5. Also, the added water in the form of liquid or ice acts to bring about proper texture, prevents excessive heating during chopping, and dissolves the curing ingredients during the batter-emulsion matrix formation process.
Fig. 14.5. An example of the physical structure of an emulsion matrix for a batter-type sausage.
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Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions
L. Marchetti , ... A.N. Califano , in Nanotechnology Applications in Food, 2017
3 Conclusions
Although quality characteristics are affected by increasing unsaturated fatty acids with the replacement of animal fat with vegetable oils, changes can be controlled with the inclusion of suitable hydrocolloids. In this chapter, we presented a novel application of bacterial nanocellulose as a food additive. The incorporation of BNC in low-fat low-sodium gelled meat emulsion with pre-emulsified HO sunflower oil in replacement of animal fat, and phytosterols, improved its water-binding properties and modified their textural parameters leading values similar to a 20% fat commercial product.
Due to trends toward meat products, which are both reduced in fat and improved fatty acid profiles, inclusion of unsaturated oils to replace animal fats is expected to continue. Future research regarding the consumer acceptability of changes in sausages formulation with increased levels of unsaturation will be needed. BNC showed great potential to stabilize meat systems, and further studies should be performed to expand the horizon of applications for this new food additive.
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CHEMISTRY AND PHYSICS OF COMMINUTED PRODUCTS | Nonmeat Proteins
F. Jime´nez Colmenero , in Encyclopedia of Meat Sciences (Second Edition), 2014
Functional Properties
Nonmeat proteins can be added to meat products for functional purposes. The characteristic qualities of comminuted processed meats (emulsion, particulate, sectioned, shaped, and restructured products) depend on the functional properties of the protein matrix (from meat and nonmeat sources). In the comminution process, the meat is mixed with salt and reduced to varying degrees of particle size to partially extract salt-soluble components. Subsequently, depending on the type of product, any fat is dispersed or emulsified within the protein sol matrix, which is then heated to produce setting or gelling of the emulsion and the protein matrix. Water-binding, fat-binding, emulsifying, and gelling properties play an important role in such meat systems. Nonmeat proteins are used to enhance one or more of these properties, although the functional benefits they confer will never equal those of high-quality lean meat. Additionally, some proteins can also be injected into whole muscle meats to achieve textural integrity. Tenderizing enzymes (of plant, fungal, or bacterial origin) have been used for their ability to make tough meat more palatable. The choice of nonmeat proteins in meat processing, how they are used and how they affect the characteristics of comminuted meat products, depends on a number of factors (Figure 1).
Figure 1. Relationship between the factors determining choice of nonmeat proteins and their effect on comminuted meat products.
Water- and fat-holding properties
The ability of proteins to hold water and fat, as well as to retain these two components when heated and stored, is crucial in the manufacture of processed meat products. These properties determine not only the final cook yield and the purge or drip loss on freezing and thawing, but also the final quality of the product (appearance, texture, color, juiciness, flavor, etc.). Different nonmeat proteins can be used to hold fat or water. The relative importance of holding water or fat depends on the kind of product involved. For example, in a full-fat meat emulsion, fat holding is the more important of the two, whereas in low-fat meat products, where part of the fat is replaced by water to reduce the calorific density, water-holding capacity is the key factor.
Emulsifying properties
A meat emulsion is a multiphase system consisting of a complex colloidal aqueous system (or matrix) of salts, proteins, and other soluble components in which solid components, including insoluble proteins and fat particles, are dispersed. The stability of meat emulsions, especially after heat processing, depends on the formation of a stable protein matrix gel in the continuous phase that entraps water as well as fat (gel/emulsion system). Nonmeat proteins can assist the formation and stabilization of meat gel/emulsion systems.
Gelation
The formation of a stable gel network is important for a range of functional properties of muscled-based foods, including holding of water, fat and particles, and texturization. There is a variety of ways in which two or more proteins can interact that will affect the properties of a multicomponent system. A number of possible models have been described for the spatial partitioning of a gelling protein (e.g., from meat) and a gelling or nongelling coingredient. These are: filled gels (where components are interspersed throughout the primary gel network); complex gels (where components are physically associated); and multicomponent gels (having an interpenetrating polymer network). When nonmuscle proteins (generally globular proteins, unlike the fibrillar proteins of muscle) are added, the resulting system may be considered qualitatively incompatible, semicompatible, or compatible. Depending on the degree of compatibility, the consequences may range from weakening of the texture of the product through dilution of the meat protein (which is a highly functional component) or interference in gel formation, to strengthening of gel texture through reinforcement of the gel structure. Nonmeat proteins (e.g., transglutaminase) are also used as cold gelling agents for processed meat.
Proteins may be modified to change functionality for specific applications in meat processing. A number of nonmeat proteins (soy, wheat, and others) are texturized by various procedures to give specific textures and shapes, often so as to mimic the structure or appearance of meat. A number of nonmeat proteins (whey, milk, and egg proteins) are microparticulated to mimic certain properties of fat and are used to replace fats in low-fat processed meats. Flavor enhancers derived from nonmeat proteins (such as hydrolyzed vegetable protein or autolyzed yeast protein) are used to lend a more meat-like flavor. Animal and plant proteins (casein, whey protein, gelatin/collagen, fibrinogen, soy protein, wheat gluten, corn zein- water-insoluble prolamine from corn gluten, and egg albumen) have been used in edible films.
Therefore, the incorporation of nonmeat proteins influences the processing and physicochemical properties of comminuted meat products (Table 2).
Table 2. Influence of nonmeat proteins on processing and final characteristics of processed meat products
| Aspect | Area of influence |
|---|---|
| Processing | Preparation conditions: form of addition, comminution, emulsifying, heating, etc. |
| Raw meat batter properties: viscosity, chopping temperature, pH, etc. | |
| Thermal gelation process: gelling temperature, network and molecular interactions | |
| Cooking properties: yield, emulsion stability | |
| Product characteristics | Binding of meat particles |
| Slicing characteristics | |
| Cooking behavior: cooking loss, shrinkage, etc. | |
| Sensory attributes: appearance, color, flavur, palatability, texture, etc. | |
| Storage properties: microbial stability, vacuum purge accumulation, lipid oxidation, freeze–thaw stability, etc. |
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SOFT DRINKS | Chemical Composition
K. Jorge , in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003
Other Additives
Emulsifying agents, stabilizing agents, and thickening agents are all used to ensure that the contents of the drinks remain evenly distributed. The fat peel oil from oranges, for instance, would otherwise form lumps and create a ring around the neck of the bottle. Since the oil is the carrier of the aroma and sometimes the coloring agents, the drink would soon become uneven in taste and look unattractive. Examples of stablizing agents and thickening agents are pectins, which are obtained from citrus fruits or apples, and alginates and carragheen, which are obtained from algae. (See EMULSIFIERS | Organic Emulsifiers; EMULSIFIERS | Phosphates as Meat Emulsion Stabilizers; EMULSIFIERS | Uses in Processed Foods; PECTIN | Properties and Determination; PECTIN | Food Use; STABILIZERS | Types and Function; STABILIZERS | Applications.)
Soft drinks generally contain no significant amounts of protein, fat, fiber, or vitamins. The small amounts of minerals (calcium, iron, magnesium) and trace elements (copper, manganese, zinc, fluoride) that may be naturally present will vary depending on the local water supply. However, some soft drinks now contain added vitamins (C, niacin, B6, B12, biotin, pantothenic acid, and folic acid) and/or increased levels of potassium (from added juice). Table 3 shows the calorie, nutrient, and ingredient content of major types of soft drinks.
Table 3. Calorie, nutrient, and ingredient content of major types of soft drinks
| Flavor types | Calories | Carbohydrates (g ml−1) | Total sugars (g ml−1) | Sodium (mg ml−1) | Potassium (mg ml−1) | Phosphorus (mg ml−1) | Caffeine (mg ml−1) | Aspartame (mg ml−1) |
|---|---|---|---|---|---|---|---|---|
| Regular | ||||||||
| Cola | 0.4–0.5 | 0.10–0.12 | 0.10–0.12 | 0–0.08 | 0–0.05 | 0.11–0.21 | 0.08–0.13 | 0 |
| Caffeine-free cola | 0.4–0.5 | 0.10–0.12 | 0.10–0.12 | 0–0.08 | 0–0.05 | 0.11–0.21 | 0 | 0 |
| Cherry cola | 0.4–0.5 | 0.10–0.12 | 0.10–0.12 | 0–0.04 | 0–0.03 | 0.13–0.15 | 0.03–0.13 | 0 |
| Lemon–lime (clear) | 0.4–0.5 | 0.10–0.12 | 0.10–0.12 | 0–0.15 | 0–0.01 | 0–0.003 | 0 | 0 |
| Orange | 0.5–0.6 | 0.11–0.14 | 0.11–0.14 | 0.04–0.12 | 0–0.05 | 0–0.17 | 0 | 0 |
| Other citrus | 0.3–0.5 | 0.08–0.14 | 0.08–0.14 | 0.03–0.14 | 0–0.33 | 0–0.003 | 0–0.18 | 0 |
| Root beer | 0.4–0.5 | 0.10–0.14 | 0.10–0.14 | 0.01–0.17 | 0–0.05 | 0–0.05 | 0 | 0 |
| Ginger ale | 0.3–0.4 | 0.08–0.11 | 0.08–0.11 | 0–0.08 | 0–0.01 | 0–trace | 0 | 0 |
| Tonic water | 0.3–0.4 | 0.08–0.10 | 0.08–0.10 | 0–0.03 | 0–0.01 | 0–trace | 0 | 0 |
| Other regular | 0.4–0.6 | 0.10–0.15 | 0.10–0.15 | 0–0.12 | 0–0.06 | 0–0.26 | 0–0.12 | 0 |
| Juice added | 0.4–0.6 | 0.10–0.14 | 0.10–0.14 | 0–0.06 | 0.08–0.33 | 0–0.21 | 0 | 0 |
| Diet | ||||||||
| Diet cola | <0.03 | 0–0.003 | 0 | 0–0.17 | 0–5.0 | 0.07–0.16 | 0–0.16 | 0–0.53 |
| Caffeine-free diet cola | <0.03 | 0–0.003 | 0 | 0–0.2 | 0–10.0 | 0.07–0.16 | 0 | 0–0.53 |
| Diet cherry cola | <0.03 | 0–<0.001 | 0–trace | 0–0.02 | 1.5–5.0 | 0.07–0.11 | 0–0.13 | 0.50–0.52 |
| Diet lemon–lime | <0.03 | 0–0.003 | 0 | 0–0.26 | 0–6.9 | 0–trace | 0 | 0–0.53 |
| Diet root beer | <0.06 | 0–0.013 | 0 | 0.11–0.28 | 0–3.0 | 0–0.05 | 0 | 0–0.58 |
| Other diets | <0.2 | 0–0.05 | 0–0.05 | 0–0.27 | 0.3–10.1 | 0–trace | 0–00.19 | 0–0.57 |
| Club soda, seltzer, and sparkling water | 0 | 0 | 0 | 0–0.27 | 0–0.5 | 0–0.003 | 0 | 0 |
| Diet juice added | <0.1 | 0.003–0.017 | 0.003–0.017 | 0–0.06 | 0–0.3 | 0–0.17 | 0 | 0.38–0.53 |
Sodium and potassium values do not include the levels contributed by water, which will vary depending on geographic location and season. Most soft drinks are very low in sodium, and some are sodium-free. (See POTASSIUM | Properties and Determination.)
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