Programmed emulsions for sodium reduction in emulsion based foods

Abstract

In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste. The microstructure approach comprised of entrapment of sodium in the internal aqueous phase of water-in-oil-in-water emulsions. These were designed to destabilise during oral processing when in contact with the salivary enzyme amylase in combination with the mechanical manipulation of the emulsion between the tongue and palate. Oral destabilisation was achieved through breakdown of the emulsion that was stabilised with a commercially modified octenyl succinic anhydride (OSA)-starch. Microstructure breakdown and salt release was evaluated utilising in vitro, in vivo and sensory methods. For control emulsions, stabilised with orally inert proteins, no loss of structure and no release of sodium from the internal aqueous phase was found. The OSA-starch microstructure breakdown took the initial form of oil droplet coalescence. It is hypothesised that during this coalescence process sodium from the internalised aqueous phase is partially released and is therefore available for perception.Indeed, programmed emulsions showed an enhancement in saltiness perception; a 23.7% reduction in sodium could be achieved without compromise in salty taste ( p < 0.05; 120 consumers). This study shows a promising new approach for sodium reduction in liquid and semi-liquid emulsion based foods.

Optimisation of octinyl succinic anhydride starch stablised w 1 /o/w 2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness

“…Polyglycerol polyricinoleate (PGPR) used to stabilise the internal water phase (w 1 ) was donated by Danisco (Dorset, UK). Following protocol in our previous publication (Chiu et al., 2015), samples designed to not be susceptible to oral breakdown were stabilised with pea protein isolate (PPI, Myprotein, Manchester, UK). Sunflower oil and table salt was purchased from a local supermarket.…”

“…Sodium chloride release from the complex emulsions was quantified in vitro using methodology as previously adapted from Al-Rabadi, Gilbert, and Gidley (2009) in our recent publication (Chiu et al., 2015). Emulsion (10 mL) was mixed on a magnetic stirrer at 37 °C with 10 mL of 1 M aqueous carbonate buffer and porcine salivary α-amylase was added under continuous stirring.…”

“…This may allow lower salt levels without compromising on saltiness perception. We have recently reported on the use of w 1 /o/w 2 emulsions to reduce sodium levels in liquid or semi-liquid systems by modulating salt perception through targeted delivery of encapsulated salt in the oral cavity (Chiu, Hewson, Fisk, & Wolf, 2015). Commercial octinyl succinic anhydride (OSA) starch was used as an external emulsifier with two key roles: (i) Emulsion stabilisation prior to consumption entrapping internalised sodium within the inner water phase and (ii) emulsion destabilisation during oral processing which releases the entrapped sodium for perception.…”

Stability of multiple emulsions under shear stress

“…The marker is used in the W 1 phase and its concentration in the W 2 phase is measured after the emulsification process, determining the amount not encapsulated. The most common markers used are low‐molecular‐weight substances such as electrolytes, e.g., sodium chloride (NaCl), or potassium chloride (KCl) . An actual extensive overview of analysis and measurement methods for EE is found in a review by Muschiolik and Dickinson …”

Research on Evaluation Emulsify Ability for Polyphenols in Vegetable Oils

“…Oil seed varieties, extracting method, cultivars, etc., are responsible for the different from oil to oil [4]. The composition of vegetable oils have been known to be different due to cultivar, variety, maturation, rainfall, irrigation, processing method, and storage, etc [5,6].…”