جستجوی مقالات مرتبط با کلیدواژه "taste contrast system" در نشریات گروه "صنایع غذایی"

Due to the close relationship between high salt consumption and the increasing prevalence of high blood pressure and cardiovascular disease in the world, the food industry is trying to create foods that better align with consumer expectations regarding sodium reduction. In this study, the strategy of taste contrast technique through salt encapsulation in the internal aqueous phase of the water-in-oil-in-water double emulsion (W1/O/W2) was investigated as a novel technological approach for sodium reduction. To this end, different concentrations of salt (0, 0.5, 0.75, and 1%) and cinnamaldehyde (1%) as an antioxidant agent were used in the internal aqueous phase and the oil phase of the double emulsion, respectively. In order to investigate emulsion stability, encapsulation efficiency, and salt release behavior, the oil phase was fabricated in two liquid and solid states in the form of oleogel. The characteristics of the produced emulsions were investigated in terms of storage stability, heat and freezing stability, color, oxidation, encapsulation efficiency, viscosity, rheology, and morphology. The emulsion sample containing gel network in the oil phase and 0.75% salt in the internal aqueous phase was the best sample in terms of stability and rheological behavior.