Abstract: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 concen… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.