Abstract
There is a broad need to reformulate lower sodium food products without affecting their original taste. The present study focuses on characterizing the role of protein-salt interactions on the salt release in low-moisture systems and saltiness perception during hydration. Sodium release from freeze-dried protein powders and emulsion powders formulated at different protein/lipid ratios (5:0 to 1:4) were characterized using a chromatography column modified with a porcine tongue. Emulsion systems with protein structured at the interface were found to have faster initial sodium release rates and faster hydration and were perceived to have a higher initial salt intensity with a lower salty aftertaste. In summary, exposure of the hydrophilic segments of the interface-structured proteins in emulsions was suggested to facilitate hydration and release of sodium during dissolution of low-moisture powder samples.
Original language | English (US) |
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Pages (from-to) | 7494-7498 |
Number of pages | 5 |
Journal | Journal of agricultural and food chemistry |
Volume | 63 |
Issue number | 34 |
DOIs | |
State | Published - Sep 2 2015 |
Keywords
- aftertaste
- emulsions
- protein-salt ionic interactions
- salt reduction
- sensory hydration rate