A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion

Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions

“…W/O/W has the advantages to encapsulate NaCl in the inner water phase, which have been more popular than O/W emulsions to control the saltiness perception. − It was reported that the application of a W/O/W emulsion salt-containing system stabilized with nonchemically modified glutinous rice starch could reduce salt in tomato soup by 25% . Gelled oil phase in W/O/W emulsion could further contribute to enhance the salt encapsulation and improve the salty taste in low-sodium burgers under 25% reduction of salt . In contrast, few studies using W/O emulsions are reported to control the saltiness of food.…”

“…The potential application of oleogel-based emulsions as fat substitutes in food products is well documented . Hashemi et al added monoglyceride in the oil phase to produce solid-like W/O/W emulsion, which reduced the animal fat content and improved the salty taste under 25% salt reduction in burgers . Thus, previous research suggests that salt-loaded oleogel-based emulsions may be promising for achieving salt reduction in some foods, especially those with an oily continuous phase.…”

“…18 improve the salty taste in low-sodium burgers under 25% reduction of salt. 20 In contrast, few studies using W/O emulsions are reported to control the saltiness of food. Rietberg et al suggested that the mass fraction aqueous phase was the most important factor correlated with increased salt taste intensity.…”

“…24 Hashemi et al added monoglyceride in the oil phase to produce solid-like W/O/W emulsion, which reduced the animal fat content and improved the salty taste under 25% salt reduction in burgers. 20 Thus, previous research suggests that salt-loaded oleogel-based emulsions may be promising for achieving salt reduction in some foods, especially those with an oily continuous phase. However, how the property of the oleogel affects the salt perception still needs to be explored.…”