Enhancing saltiness in emulsion based foods

Lad, Mita; Hewson, Louise; Wolf, Bettina

doi:10.1186/2044-7248-1-13

Cited by 23 publications

(15 citation statements)

References 38 publications

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“…The difference in salty taste, which was scored higher in BFO nuggets, could be a result of interactions between BFO and salts in the dough. A study conducted for emulsion‐based foods detected an increase in saltiness perception from oil‐in water emulsions with an increasing oil phase volume and a constant total amount of salt, and it was hypothesized that the higher oil volume enhanced mixing with saliva, accelerating the transport of salt to the taste buds . Moreover, BFO nuggets showed significantly lower scores for meat flavor.…”

Section: Resultsmentioning

confidence: 99%

“…A study conducted for emulsion-based foods detected an increase in saltiness perception from oil-in water emulsions with an increasing oil phase volume and a constant total amount of salt, and it was hypothesized that the higher oil volume enhanced mixing with saliva, accelerating the transport of salt to the taste buds. 39 Moreover, BFO nuggets showed significantly lower scores for meat flavor. Flavor is one of the most important sensory attributes with respect to the overall acceptability of meat.…”

Section: Sensory Analysismentioning

confidence: 98%

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Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

et al. 2018

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Section: Resultsmentioning

confidence: 99%

Section: Sensory Analysismentioning

confidence: 98%

Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

et al. 2018

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“…They have the potential to act as a vehicle for aromas and other active ingredients, permitting the controlled release of these ingredients inside the mouth. But, studies involving the use of emulsions with the intention of increasing the salty taste perception are still recent and focus only on the complex function of sodium concentration and the volume of the external aqueous phase (Malone et al, 2003;Lad et al, 2012). The hypothesis that encapsulated sodium chloride (internal aqueous phase) may contribute to increased sensory perception was discarded.…”

Section: Introductionmentioning

confidence: 99%

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Paula

Oliveira

Teixeira

et al. 2017

Int J of Food Sci Tech

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Summary This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste.

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“…Rietberg et al (2012) stated that the water in oil emulsion droplet size between few formulas with different oil concentration had no significant difference each other. Additionally, Lad et al (2012) reported that oil in water emulsion and water-in-oil-in-water emulsion were compared well in term of droplet size. These authors showed that different structures of emulsion were still producing narrow range of droplet size.…”

Section: Droplet Size Of Emulsion In Research Stage Imentioning

confidence: 99%

“…Lad et al (2012) studied that soup prepared with oil in water emulsion base was perceived saltier than soup without emulsion. Thurgood and Martini (2010) also found an enhancing effect of oil in saltiness perception in 20% oil in water emulsions.…”

Section: Introduction1mentioning

confidence: 99%

Sensory Evaluation and Characterizations of Emulsion Containing Sodium Chloride and Its Application in Corn Soup

Cornelia

Triyanti

Prasetia

et al. 2016

jtip

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Reduction of sodium chloride in food products has been reported to lower consumers' acceptance. In this research, the physical characteristics and sensory property of an oil in water emulsio n containing sodium chloride, as well as its application in corn soup were studied. The m ain objectives of this this research were to evaluate salt reduction that could be achieved through emulsion and to obtain a stable emulsion with most applicable viscosity for corn soup. In research stage I, three different oil concentrations (23, 28, and 33%) with constant salt and stabilizers concentration were applied into the emulsions. The result showed that emulsion with 33% oil was significantly more viscous than the others, whilst emulsion with 23% oil was found to be less salty than the others (α=0.05). Emulsion with 28% oil content was chosen for research stage II due to appropriate saltiness and viscosity. In research stage II, different types and concentrations of thickening agent (1 and 2% tapioca; 0.1 and 0.2% xanthan gum), and emulsifier concentration (0.5, 1.0, and 1.5% Soy Protein Isolate) were applied into the emulsions with 28% oil. The viscosity and stability of emulsion were significantly affected by the concentration of stabilizers . Emulsion with 28% oil content, 0.1% xanthan gum and 0.5% SPI was applied into corn soup. As a result , 25% reduction in sodium chloride could be achieved without significantly decreasing saltiness.Keywords: corn soup, o/w emulsion, salt reduction, sensory evaluation, sodium chloride (23, 28, dan 33%) ABSTRAK Pengurangan jumlah natrium klorida yang dipakai dalam produk pangan menyeb ab kan penurunan penerimaan konsumen. Dalam penelitian ini, dilakukan evaluasi karakteristik fisik dan sensor i emulsi minyak dalam air yang mengandung natrium klorida yang diaplikasikan dalam sup jagung. Tujuan penelitian ini untuk mendapatkan penurunan garam dalam b entuk emulsi yang masih diterima secara rasa dib andingkan dengan target, dan kemudian mendapatkan emulsi dan viskositas yang paling stab il dalam aplikasi sup jagung. Pada penelitian tahap I, dib uat emulsi dengan tiga konsentrasi minyak yang b erb eda

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Enhancing saltiness in emulsion based foods

Cited by 23 publications

References 38 publications

Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Sensory Evaluation and Characterizations of Emulsion Containing Sodium Chloride and Its Application in Corn Soup

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