Programmed emulsions for sodium reduction in emulsion based foods

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Programmed emulsions for sodium reduction in emulsion based foods

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 t...

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Bibliographic Details
Main Authors:	Chiu, Natalie, Hewson, Louise, Fisk, Ian D., Wolf, Bettina
Format:	Article
Published:	Royal Society of Chemistry 2015
Online Access:	https://eprints.nottingham.ac.uk/28781/

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